COOK THE PERFECT STEAK! 33OZ PRIME RIBEYE Reverse Sear on Traeger Grill

am an American Babur Tex and Bob grace what's up y'all and welcome to another episode of in the kitchen with AJ we're in the greatest kitchen of all the great outdoors anyway I know I said it's the another episode but it's really the next episode really only the second episode I made one and kind of slacked off anyway in the first one I did a 42 ounce tomahawk rib eye and it was really really delicious and put the link in the bio below in the caption in the whatever you call that little area below me right now check that video out but today I'm gonna make it up to you for being gone so long I'm gonna cook a 33 ounce prime rib eye that have picked up at HEB this morning I'm a seasoned it with holy cow from meat Church they're based here in Texas so I'm already a fan and I'm gonna cook it on the trigger on smoke which is about like 189 to 200 degrees and I'm gonna cook it on that until the internal temperature of the ribeye is about 110 degrees and then I'm gonna sear it off over a hot hot hot bed of coals so stay tuned I'm going to show you everything that I do but really the only three ingredients you really need are meat heat and eat and I just came up with that a while ago so I'm probably gonna put it on a t-shirt and you can probably click that link down below also if you want so if you're seeing me say this it's probably there if if not then I'm just talking to myself which I which I do a lot anyway so I'm about to fire up my trigger got a good piece of meat and here we go check it out all right I got my trigger here go ahead and turn her on set it to smoke why not five TV oh oh I had it off Oh stupid anyway I'm gonna turn it on now for real hit it on smoke let it fire up and do what it does and come back here in a minute and they'll be ready to go look at that thing that's a two inch crime that's marble in here what you want to look for when you're buying a stake is this little marbling is what they call it where you see all the fat going through that's gonna be basically just delicious so anyway I got my meat church holy cow this is a very peppery very delicious you can see all the little pepper granules in there yeah it's legit trust me and then a little bit of olive oil so I almost blew the whole thing I forgot to get the most important ingredient Topo and it's good anyway back to me just a little bit of olive oil that might have been too much it's okay make sure protip you get that fat right there because that's gonna be the most delicious part of the steak and also this cap right here there's a fancy name for that I don't know what it is you could fry google it or I'm sure the trolls will tell me in the comments nice and oiled up get this other little side right here to get you enough oil on there ingredient number two neat Church neat Church holy cow this stuff is super good and just a little bit I'm not gonna go I'm gonna go too crazy on it but it's a huge piece of steak so you can handle as much as you put on there get that nice and good like on there this is gonna form a really good crust when it hits that searing searing searing hot hot hot hot charcoal fire I'm gonna get this top portion here so much noise out here today so much noise it's okay alright back side of the steak a little bit of wool kind of just Pat it in a little bit just a little bit oh and now the most important part of the stage we're good there so that's what it should look like nice and ready to go well how big that thing is so this is gonna take about an hour maybe a little bit longer to get up to temp on the internal that we want which is I guess about 110 degrees or so I'll be checking it at about an hour it might go a little bit longer but we'll see the trigger is usually pretty consistent I mean I've done this already like one whole time so pretty much an expert at will monitor it was the little thermometer and make sure we don't blow it because the last thing you want to do is overcook the steak we're gonna go for a nice medium-rare and if it's not medium-rare I'm gonna head it this part out and say that I was going for medium and be like oh no somebody in my family didn't want medium-rare and then I'll pretend like I meant to cook it medium hopefully that won't happen one thing I forgot to mention is it's really really crucial to season your steak just minutes before you put it on the grill there's so many love bugs around me it's ridiculous I hope this video doesn't get flagged for adult content anyway yeah so don't season your steak until right before you put it on because the salt in the seasoning will start to pull the moisture out i season the meat right before I'm about to put it on so like ten minutes five minutes thirty seconds two seconds if you want to burn your hand while it's in there I don't recommend that but whatever I'm gonna try to get this steak in here without dropping it I put this thermometer off of my barbecue pit in there just to hold the steak up because I don't want it to rest on the actual steak I like to rest it on the side the steak all right so I'm gonna try to get this in there and just stand it up on its side and lean it on this little thermometer if I have to just so it kind of stays upright I thought that really matters but that's how I did it the last time I did a stinking here and it came out really good so that way that he isn't directly touching the actual size of the stake which I don't think matters but kind of weird there we go t-minus one hour it's been a few minutes definitely don't open it because if you're looking you ain't cooking chillin with my sous-chef don't like that I forgot to put the little bucket on my trigger earlier and yeah so now I'm just chilling waiting killing time relaxing I was gonna sit in front of TV right now it's way too beautiful out here since it out here to drink there's so many love bugs seriously they are everywhere lion all right so it's been about 45 minutes or so and I'm gonna check the internal temperature real quick just to make sure it doesn't get away from me because the last thing I want to do is overcook this steak I'm gonna open it up real quick take a look put my thermometer in there and then I'll be getting my coals ready to sear it off so we're getting close not quite there yet though but check it out here we go let's see what she looks like it's been however long I just said okay flipped over no big deal looking nice and nice right where you think oh yeah all right so let me go to my room so I got my trusty wares lens trusty little thermometer here nothing fancy it's like $3.00 at a TV or something and you want to get it right in the middle I don't know if I can do this with one hand right in the middle I'm gonna put the phone down okay now be right back be right back okay I'm right back so put it right in the middle and gonna try to read it out we're right at 100 ish okay so we're coming up right at 100 so we're looking really really good I think 135 140 is mid-rare so we're getting pretty close it's better to err on the side of not good enough so I'm gonna let this sit in here for probably another I don't know 20 minutes while my coals get ready to go and we'll be ready to sear her off iron I'm back back I guess I've been here the whole time all right I'm over here at my little pit which I don't know if you can see it in this shot or not don't ever judge a pit by its size cuz let me tell you every snake that you see me cooking on Instagram and Facebook except for the tomahawk I cooked in this little pit and it was the cheapest pit I've ever bought and it's the pit I've used the motet check it out don't laugh don't laugh you know you want to laugh anyway little bitty and it's even taking a hit and fell off the bed of my truck one time that's why it's all jacked up char griller I know what you're gonna say why are you using for kids but you know what I just had a hurricane and I didn't remember to get any more being because I used it all I didn't have power so I was cooking all on my B&B charcoal but today I'm using Burkett's and it's okay because not everybody can get the good stuff but everybody has a local h-e-b or local grocery store or whatever I promise this video isn't sponsored by hiv/aids about 10 times briquettes they're not that bad trust me it's okay we'll be all right but if you can get some B&B or just some pieces of oak pecan or whatever is native in your area that's always gonna be better than a briquette but there's nothing wrong for ketchup at the stake is still gonna be delicious so stay out of the comments trolls I see you are you're already starting to type I can feel it I mean Jesus video isn't even uploaded yet and you're already let's start hating whatever anyway so make it hot hot hot and then we can reduce a little bit and you might think hey that's a lot of work it's but you know what we want to cook this at as close to a thousand degrees as possible so probably between seven and nine hundred degrees somewhere around there and here make a little mound and we'll be ready to go not for my Boy Scout fluid also from HIV he's in line oh yeah you can taste the charcoal blue but you know that you can't if you let it burn out all the way so don't let people stop you from using like a fluid because I don't have any regular wood and okay anyway all of that here we go I don't know why I need to light more than one place not like it matters anyway it's lit early lit that's good not yeah so another thing that I like to kind of do is make sure your little air holes are pointing towards the direction of the wind my coals are getting nice and good burning real hot right now I think they're musky mesquite briquettes we're gonna let these burn down all the way make sure we get all of that lighter fluid burned out of it so usually about 30 minutes or so my fire is looking real good I'm gonna go ahead and put the grill grates on top of there real quick and make sure that those are piping hot whenever I put that steak on there so still one-handed here y'all of course my sous-chef just sitting here looking at me watching me fail okay there we go all right good to go I'm gonna do what's called the constant flit method which is exactly what it sounds like I'm gonna put the stake down for about 30-40 seconds at the most maybe a minute depending on how hot the fire is but it's really really hot so if your fire isn't as hot as mine you can maybe go a minute minute 15 seconds but I just want to keep flipping it over and over again make sure everything gets nice and charred and get the flame all over everything we're gonna go with the just like a constant consistent crust with that meat Church seasoning it's gonna get real nice and pretty a nice crust that's where all the flavor is especially when it gets really really hot that's the plan fires almost ready let me see it but getting closer again getting closer another reason behind the constant flip method I didn't bring it up just now I was thinking about it so if you notice Iona wants to hold in the shovel if you notice in a steak sometimes you have like a steak this thick and like that much of it it's cooked the temperature that you want it well that's because it got too hot on this side and then too hot on this side and only the center was perfectly cooked if you constantly flip it it doesn't have a chance to cook all the way through so you don't get that banding and weird gradation so you're cooking it really hot on this side and then you flip it over and it's cooking really hot on the other side and it cooks evenly the whole time so you're left with a steak this thick having a little bit of crust on the outside and then the rest of it is cooked perfectly to the temperature that you want protip first of all always check your tongs make sure they work second of all get you some long tongs this fire is super hot scratch that SuperDuper hot you don't want short tongs trying to put your hand in there them long ones always check them double-check they work I'm gonna go ahead and open open a little bit because I don't wanna have an accident with my steak oh yeah that fiery good double-check you Tom okay over to the trigger scoop it up do not have an accident oh my god oh my god oh my god oh my god I don't want to drop it don't want to drop it don't want to drop it okay here we go ready and moment of truth so I just counted out 7 8 9 10 11 you might get some flare up 13 14 it's okay 15 16 17 18 20 if it gets a little out of hand I just move it over to the park that's not as hot I don't know what I'm at 27 28 who knows time to flip it oh yeah oh my god me man move it over here to this part where their heart has many coals and I had a bit of situation my phone got too close to the fire and it got too hot and went into emergency mode so I couldn't use it for a minute anyway it's back here we go get the side nice close up when the fire gets out of hand all right flipping it how do I get you close [Music] so the most pro tip i can give you is to get the size get the size of that steak that's where the flavor is that lose shatterproof study that's looking good so you want to check it by tapping it like that feeling how firm it is it feels like this it's rare feels like that this medium rare it feels like this or this you should have just made chicken anyway we're gonna go ahead and wrap this up in foil let it sit which is the hardest part about ten or fifteen minutes and let it rest because all the juices will come out if you cut right into it right after it's still hot and that fire is really really really hard so 10-15 minutes let it rest and then we'll cut into it we're gonna wait a little bit longer bloondig wait the better it's gonna be and it's gonna stay warm in that foil I got two here on my trusty tin roof foam cutting board and get it ready to slice it up family-style caring about a I don't know about five more minutes and I let it rest we'll be good alright it's been about ten minutes so we're going to slice this up family-style and then that way because I'm not going to eat this by myself on your shirt everybody needle size okay moment of truth oh yeah you don't wanna slice it too thin you don't want to slice it too thick it'll dry out if it's too thick it's just too big so typically on the ribeye the fattier side right here which is where I'm cutting usually is a little less done than this part back here this part tends to get a little bit more cooked just on the end this side is always the best side that's where the cap is that's where all the fat is and that's where it's a little bit less cooked I don't know if you could see that so you can see this is a little bit more towards the medium and this is more definitely on the medium rare that's a good site this little nugget at the end is always delicious don't forget that let me look at it that is I mean perfect made where maybe a little bit on the rare side but if you want to err that's the side you want to go on that's what that's it somebody ultimate moment of truth reverse sear on the trigger super high heat you can't go wrong make sure you guys like comment subscribe hmm I can't even think right now Wow they're so good let me tell you make sure you like comment and subscribe I'll probably try to do these more than just two a year we'll see anyway it's really really good hmm hmm that's it I gotta go I need a moment I need a moment

Channel: AJ Guel

Views: 1,318,492

Rating: 3.9394686 out of 5

Keywords: food, food porn, steak, ribeye, traeger, grill, bbq, smoke

Id: -QvhkFPEB8g

Length: 22min 30sec (1350 seconds)

Published: Wed Sep 13 2017