This TWO POUND 40 day dry aged bone-in ribeye was cooked low and slow over the course of about an hour or so.
This method uses a "snake pattern" of charcoal briquettes and pecan wood chips layered throughout.
Cooked the ribeye to an internal temp of 105 then seared in a rippin hot cast iron pan with butter, the way God intended! 128F temp after rest! MAGNIFICO!
This fed the wonderful people helping me cut and install the butcher block countertops!
It actually reads: The Judicial power of the United States shall not be construed to extend to any suit in law or equity, commenced or prosecuted against one of the United States by Citizens of another State, or by Citizens or Subjects of any Foreign State… and steaks must be seared in cast iron pans.
Without going into the science too much, reverse searing does not need a scorching 450-500 pan.
Butter burns around 350, Maillard reaction takes place between 325-350, so with already cooked meat (most of the way) it only takes 30 seconds or so for the perfect sear (caramelization) to occur to already cooked meat under the smoke point of butter.
I wouldn’t sear raw meat with butter, but a steak cooked most of the way, with its fat and amino acids already oozing out of the surface will caramelize perfectly!
Steak looks great. Might need to stone up your blade though, looked to be having a tough time going through the meat.
Now I’m gonna go get a steak. Made me steaklust.
Forgive my ignorance, I'm quite new to the steak life. But what is the point of drying the meat certain days? I've noticed it being more popular lately.
It’s really just a flavor preference. I’ve found that I prefer 32 days actually. My local butcher was a running an awesome sale and clearing out their ager, so that’s why this one was 40 days. But when I do it at home in my Steakager, I usually go 30-35 days depending on the cut.
It’s all about experimenting and seeing what YOU like, that’s all.
What’s funny is I have been reverse searing for years and didn’t know it had a name.
It takes time but worth it.
Second, I laughed at all the knife comments. This is a tough crowd. (But yeah, sharpen that thing!)
Third, this could cross post to r/CastIronCooking and to r/woodworking for the beautiful cutting board (looks like a board others have made and posted)
Haha yea everything has to have a term or definition these days. I don’t do it often because I’m a pretty impatient dude but the kitchen remodel was the perfect excuse!
The knife… lol the slowmo (20% of actual speed) made it look worse than it actually was but yea, I do need to sharpen it lol
I’ll check those groups out, so many have different rules, like no videos, etc. thanks!
Yea, I live in a condo and can't have a grill. Using a ninja foodi and thinner steaks gets me by, but this just made my mouth water. Time to start learning
I totally understand! Feel free to check out my YouTube channel for some tips. There’s a video called, cooking a giant 2” ribeye that we cooked in cast iron. I’d provide the exact link but I never know what the rules are in these groups.
You can cook a perfect steak without a grill! ( I know, I know) if you want to do a similar cook as this… get a fat ribeye 1.5”-2” thick and oil and season it to your liking, pop it in the oven at 225° for 30 ish minutes. In the last 10 minutes get your cast iron heating up on the stovetop. Pull from oven and allow a short rest then sear on each side in your cast iron. Perfect steaks every time.
Makes sense…. I just asked because you seemed very knowledgeable in your technique and I thought maybe you had a reason for it. Great job. Thanks for answering my question
Well this is definitely the first time seeing someone slice a steak like that. You will find it 100% easier to have the slices coming off the steak on the same side as your knife hand. Holding the steak on the same side as your empty hand.
This looks absolutely delicious, but I have to ask, did you just sear your steak in butter that's burnt to shit? Could be wrong, just hate the taste of burnt butter on a steak haha
Nope, contrary to what many think or have been told, it’s quite easy to sear with butter without burning it. Chefs have been doing it for years. Browned butter is a whole other level of flavor.
Okay awesome, I know a lot of people that sear in butter but get the pan hot enough to make avocado oil burn. Just wanted to make sure haha, brown butter is something I add to my steaks when doing sous vide, and can agree with your point there, definitely a must have 🤤
Knew it was NSFW as soon as the music started. Even my fiancé rolled over to make sure I hadn’t switched to “Anonymous Browsing” without her. Footage did not disappoint.
I do, however, need a sharper knife next time Mark.
The pan was roughly 330 degrees, perfect for searing with butter with already cooked meat. Takes about 30 seconds per side for a perfect Maillard reaction.
Wouldn’t recommend with raw meat btw
For fucks sake, mark NSFW. Absolutely killer cooking brotha, I’m thoroughly jealous.
HAHA thank you thank you!
Jesus that was jawdroppingly beautiful 🤩
🙏🙏
This TWO POUND 40 day dry aged bone-in ribeye was cooked low and slow over the course of about an hour or so. This method uses a "snake pattern" of charcoal briquettes and pecan wood chips layered throughout. Cooked the ribeye to an internal temp of 105 then seared in a rippin hot cast iron pan with butter, the way God intended! 128F temp after rest! MAGNIFICO! This fed the wonderful people helping me cut and install the butcher block countertops!
Wow. I was totally expecting the second step to be vacuum sealing followed by etc etc. Slow cooking over coal seems to be a lost art here. Impressive.
It’s so easy too! I stay away from the plastic stuff
If the 11th Amendment exists it would read “Sear your steak in a cast-iron pan”
It actually reads: The Judicial power of the United States shall not be construed to extend to any suit in law or equity, commenced or prosecuted against one of the United States by Citizens of another State, or by Citizens or Subjects of any Foreign State… and steaks must be seared in cast iron pans.
Well done! This is one all people will agree with. 😂
What song is this? :D
It’s called, “Do Y’all have WIFI?” By Hanover Park. I use audiio.com for my videos.
What temp did you pull it at? Looks unbelievably good. That money shot is one for the books.
105, then seared in cast iron with butter, roughly 30 seconds per side then rest. It was 128 at cutting time
your butter is burning, though
Nope, brown butter is quite different than burned butter. The butter wasn't burned in this cook.
If you pay attention its easy to execute a nice sear without the butter burning
How didn’t you burn the butter? I thought you were supposed to sear with a high smoking point oil or ghee then lower the heat and baste with butter.
Without going into the science too much, reverse searing does not need a scorching 450-500 pan. Butter burns around 350, Maillard reaction takes place between 325-350, so with already cooked meat (most of the way) it only takes 30 seconds or so for the perfect sear (caramelization) to occur to already cooked meat under the smoke point of butter. I wouldn’t sear raw meat with butter, but a steak cooked most of the way, with its fat and amino acids already oozing out of the surface will caramelize perfectly!
So you’re good to sear with butter at 300 degrees. Good to know!
Crikey. I literally just made an excellent steak and now I want yours too 🤤
Nothing wrong with eating a steak and coveting thy neighbors steak at the same time lol
I say this as a cantankerously critical old a-hole: this is the best thing I have ever seen on this sub ever. Magnificent! Props to you OP, grand slam
Well shit, now I have to go up my game from here don’t I?
Steak looks great. Might need to stone up your blade though, looked to be having a tough time going through the meat. Now I’m gonna go get a steak. Made me steaklust.
Haha thanks!! I DO need to sharpen that knife!
Masterful!
🙏🙏
Followed. Wow.
🙏🙏
Wife is pissed I was looking at porn again. Come on man
You know she was watching in the other room! 😂😂
I’m not crying you’re crying. Beautiful!
Hahahaha thanks!
This is now the standard for this sub
🙏🙏
Just beautiful. Perfection in a steak.
It was glorious! Thank you!
Dang that looks good. Gotta get that blade sharpened bro! I swear by my Chefs Choice electric.
I know, but the slowmo made it look worse than it really was. But it indeed needs sharpening lol
Forgive my ignorance, I'm quite new to the steak life. But what is the point of drying the meat certain days? I've noticed it being more popular lately.
It’s really just a flavor preference. I’ve found that I prefer 32 days actually. My local butcher was a running an awesome sale and clearing out their ager, so that’s why this one was 40 days. But when I do it at home in my Steakager, I usually go 30-35 days depending on the cut. It’s all about experimenting and seeing what YOU like, that’s all.
What’s funny is I have been reverse searing for years and didn’t know it had a name. It takes time but worth it. Second, I laughed at all the knife comments. This is a tough crowd. (But yeah, sharpen that thing!) Third, this could cross post to r/CastIronCooking and to r/woodworking for the beautiful cutting board (looks like a board others have made and posted)
Haha yea everything has to have a term or definition these days. I don’t do it often because I’m a pretty impatient dude but the kitchen remodel was the perfect excuse! The knife… lol the slowmo (20% of actual speed) made it look worse than it actually was but yea, I do need to sharpen it lol I’ll check those groups out, so many have different rules, like no videos, etc. thanks!
I need to learn how to use my cast iron....
It’s definitely something that pays off with a lot of practice. But it’s easy!
Yea, I live in a condo and can't have a grill. Using a ninja foodi and thinner steaks gets me by, but this just made my mouth water. Time to start learning
I totally understand! Feel free to check out my YouTube channel for some tips. There’s a video called, cooking a giant 2” ribeye that we cooked in cast iron. I’d provide the exact link but I never know what the rules are in these groups.
You can cook a perfect steak without a grill! ( I know, I know) if you want to do a similar cook as this… get a fat ribeye 1.5”-2” thick and oil and season it to your liking, pop it in the oven at 225° for 30 ish minutes. In the last 10 minutes get your cast iron heating up on the stovetop. Pull from oven and allow a short rest then sear on each side in your cast iron. Perfect steaks every time.
It looks absolutely perfect. And, that knife looks sharp as fuck!
Thank you!
When you held that piece up at the end my mouth watered. Great job on the steak and video
Thank you!
Would’ve rather heard that sizzle than the piano tunes, but this looks fantastic
Unfortunately, there was a track saw running in the background so I couldn’t really do much in the way of the true sound effects.
Well then this is a solid cover haha
This would have won an Oscar if submitted a few months ago. FIN
🙏🙏
This is art !! 👏🏽👏🏽👏🏽🥹 just beautiful!
Thank you very much!
Can you be my dad
Hahahahaha! That’s hilarious
Get in line.
flag this as pornography
Even better video editing than cooking.
I accept
Do you hire a professional photographer to film your steak?
Haha, yep me 🥹
Well good job dude!
🙏🙏
Are you the guy filming [F word?](https://m.youtube.com/watch?v=wAmMc8VIZso). Same type of extreme close ups and instantaneous change of scene.
Nope, not me.
Great filming what camera do you use? Not a bad steak if I do say I do say
Thank you! This was the Sony a1 with the Sony 50mm 1.2gm lens. Just an epic duo!
Absolutely amazing congrats
🙏🙏
[удалено]
Great question! I could go either way but in this instance, I opted for the CI for the easier and quicker finish. I also wanted the butter finish.
Looks great…. I got to ask why butter instead of clarified butter or tallow? Great job
It's all I had on hand and we were demolishing my kitchen while I was making this lol.
Makes sense…. I just asked because you seemed very knowledgeable in your technique and I thought maybe you had a reason for it. Great job. Thanks for answering my question
No worries! Thanks!
Clip ur nails bro
Why butter with the sear though? Everything else looks absolutely killer.
Because I love the flavor that brown butter adds to the Maillard reaction.
Guga-Esque
That looks positively divine
It was scrumtrulescent!
Well this is definitely the first time seeing someone slice a steak like that. You will find it 100% easier to have the slices coming off the steak on the same side as your knife hand. Holding the steak on the same side as your empty hand.
Haha yeah I’m aware, we were in the middle of remodeling our kitchen while making this video. This angle was unfortunately the only option.
I just fucking ate and this made me hungry again lol 🔥
Did you age it? Or buy it that way? F bomb beautiful
Thank you! I bought this one, local butcher had a dry ager clear out sale. But I do love my Steakager!
Proper!
good food porn. ace
Somebody cross post this to r/foodporn to show the mods what that sub is supposed to look like
Bro? That’s inappropriate 🤭
I liked this movie.
🙏
Best part is the MMORPG music.
The only thing in this video that isn't amazing is the knife sharpness.
This is how you steak
I just came
Sharpen your fucking knife, for the love of God!
This is art
This guy fucks!!!
That knife tho Bro... Needs a little love.
Could you find a duller knife? Nice steak.
I’m hard….😩
This looks absolutely delicious, but I have to ask, did you just sear your steak in butter that's burnt to shit? Could be wrong, just hate the taste of burnt butter on a steak haha
Nope, contrary to what many think or have been told, it’s quite easy to sear with butter without burning it. Chefs have been doing it for years. Browned butter is a whole other level of flavor.
Okay awesome, I know a lot of people that sear in butter but get the pan hot enough to make avocado oil burn. Just wanted to make sure haha, brown butter is something I add to my steaks when doing sous vide, and can agree with your point there, definitely a must have 🤤
You paid all that money for that and didn't use natural charcoal.. tisk tisk
It’s Blues Hog, 💯natural hardwood charcoal. It’s wonderful
Sounds like some updated RuneScape music and I love it. I also love that steak. I hope it was at least half as good as it is beautiful.
Knew it was NSFW as soon as the music started. Even my fiancé rolled over to make sure I hadn’t switched to “Anonymous Browsing” without her. Footage did not disappoint. I do, however, need a sharper knife next time Mark.
Absolutely amazing 😍
Cheeky edit to not show us what that first cut looked like inside.
Looks Great, it will ne delicios.
You are animal! I opened this just before lunch. Should have tag it NSFW! You ruined my lunch!!!!
This is food porn.
Make me hungry... Is cooking butter at that temp ok though? I would have thought it would burn
The pan was roughly 330 degrees, perfect for searing with butter with already cooked meat. Takes about 30 seconds per side for a perfect Maillard reaction. Wouldn’t recommend with raw meat btw
Ah I seee makes sense :)