How to Cook a Ribeye Steak

hey how you doing on today's video we're gonna make the perfect ribeye steak hey guys if you like to barbecue and grill this is the channel for you subscribe and click that Bell so you don't miss a thing and on today's video we're gonna be knocking out some rib eyes we got some cow cover hot that we're going to be cooking our rib eyes on so we're gonna get them seasoned up and it smells great it's that bad so for all you keyboard cooks out there I left the fat on so you don't cry baby while you're sitting in your mom's basement but really guys this is an SCA competition I would trim all the fat off if I did do it on these you would see that the one trimmed up looks a thousand times better and when it comes to winning $10,000 I don't give it I'll leave it at that let's get it fired up so we got to shimmy knees of charcoal here I fill them all the way the top for my peak a grill this is how I cook in state competitions so when I'm cooking at home this is how I replicate it I got the vents on the bottom open wide open and the vents on the top will be open wide open as well so one question I get a lot people always ask me when they see my PK in the video they go Cosmo how'd you get your grates to stick to it I just bailed on my arm you see the balaam are because when I'm done cooking I'm still gonna have enough charcoal here I'm gonna flip this over and let the heat take over go ahead and clean up for me see how just a fire coming down out of there that's when I double that's fire so I'm gonna take some hickory chunks it's about that mini right there and then jump on my over here on the sides I want I don't want to catch fire it's on the smolder on this sucker take it about five minutes shoot a little bit of olive oil down there get it all slipped up all right you gotta get your timer out I got a stopwatch and I'm gonna go a minute and 15 seconds number one now I'm gonna lay it sideways I'm just pushing down so I get good sear marks start my clock just lid it's a PK man this without word the 2015 world state champion on this one is about two years old two years old they've seen a lot of action too what's the upside they're using a PK like though the heat oh man these get so much harder so much harder stop it reset it now what I want to do is just turn this 45 degrees do that go ahead and restart my car here the main stock seen this side off that's why you pull them great that just comes right off that lid shut do it again grab this butter that's just 100% grass-fed butter now I flip it I'm gonna drizzle that on the top the hash is running the same way butter down there don't brush it you don't want to brush it on that oh man that's gonna give it a rich creamy goodness now this is crucial it's been on there for right at about a minute I'm gonna tip it right there in that lip people call it different things I call it the lip baby this is a difference between a good cooking a great girl but in that lip I just wanted to be like about 119 degrees then I'm gonna get it moved over here to the full wrapped up [Music] you'll be careful not to get jump in fat too so it's almost done tell my let it heat up again give it a couple minutes to heat up boom do it again and the reason why this is very important the reason why I cook one at a time is because I'm gonna check this one here in a little bit and I want it to be perfect the other reason is if one time it allows this one to rest a little bit longer and the other thing is if you cook two at the same time you're flipping them on top of their self you're not gonna get great sear marks I'm just wanting to push that right down into there get a nice sear on that get a butter visit up on there you guys you can put whatever you want on these you fix them how you like there's no four five trust about 99% of the people on YouTube have to then think you got to keep silver skin on see I just thought yeah everything comes right off [Music] all right we're gonna get you dressed up take it inside to rest you always want to rest your steaks man if you can do it 20 minutes do it 20 minutes is over works wonders on I'll see you inside take that thing wrap it in full and keep your freaking hands off of it for 20 minutes what it's doing is is it's gonna redistribute all the moisture within there you got to think about it like this when it comes under fire it tenses up just like the same if you ran outside buck naked in 22 degree weather although that's the opposite you tense up that's what your muscles do your muscles or even to tense up even after you're dead hence the steak it tenses up so when at rest it relaxed us and allows all the juices to flow back through the meat that's why every time you rest a steak when you open it back up you see juices in the bottom and always keep them them at the best all right so this is how I clean my grill great got to do it quick too cuz these are hot boom turn it face down in the fire leave the lid wide open and it'll burn all that crap off of that you gotta do it fast too fast it'll hurt all right let's take a look Willie smell off dude that cow cover hot smells amazing and boom look at that that right there is how you cook a perfect ribeye steak period all right guys I'm gonna get cut into this one hey yeah I want to thank you guys for watching make sure to hit that subscribe button and click the video down below and as always pink in the middle is good peace out suckers

Channel: Kosmo's Q BBQ & Grilling

Views: 352,994

Rating: 4.7355857 out of 5

Keywords: Kosmo's Q, Kosmo, Cosmos Q, cooking ribeye steak, cooking steak, how to cook a ribeye steak, how to cook a steak, how to cook ribeye steak, how to cook steak, how to cook the perfect ribeye steak, how to cook the perfect ribeye steak at home, how to cook the perfect ribeye steak on the grill, how to cook the perfect ribeye steak on the stove, rib eye, rib eye steak, rib-eye steak, ribeye recipe, ribeye steak, ribeye steak cast iron, ribeye steak recipe, sca steak competition

Id: bYwicrZw2xc

Length: 8min 54sec (534 seconds)

Published: Tue Feb 13 2018