How to Reverse Sear a Ribeye Steak Class! | Ft. Kosmos Q

hey everybody I'm Cosmo from Cosmos cute and on today's video I'm gonna invite you to take our how to reverse deer estate class right here let's get to cooking [Music] so first of all I got two steaks here from our local Crest these are really nice looking steaks too nice fat Ribeyes these are going to cook well this fat right here is pretty thin so I'm going to go ahead and leave it on here the one thing that I look for when I'm picking out a steak is obviously the marbling and the spinalis how thick the spinalis is this is generally your tenderest cut in the ribeye typically there's three Cuts in a rib eye and this one actually shows them pretty well this is called the spinalis this piece right here is called the rib eye or the longissimus this piece right here and this piece right here usually don't come on a rib eye Some Cuts they are but they're pretty much like the spinalis they're really tender typically I cut them off but for this video I'm not going to cut them off because I want you to learn how to cook the perfect rib eye at your house this is the simplest and easiest way I promise you I've cooked thousands when I won the 2015 World state championship these are the things that I look for so these look really good I'm not going to trim on them I'm just going to get the season on them how I like to do my steaks now when I won the 2015 World state championship I used cow cover as the first coat Dirty Bird hot as the second coat and Texas beef as the third coat and yes I did put three coats of rub on there I know it's a lot but these people get one bite and I need them to feel everything I'm trying to tell them and taste it in one bite but now I'm running cow cover hot our Prime Steak which is a charcoal activated rub with a heavy garlic flavor perfect on steaks and then I'm doubling up on garlic and I'm going with a little bit of garlic jalapeno fantastic rub cow cover hot first and I put extra on The Cutting Board and I'll use the extra on The Cutting Board to do the edges then I'm coming in with the prime this is going to gray it up and then garlic jalapeno press it in now one of the comments that I get regularly in the comment section is why do you put on so much rub well because when you're cooking this hot and this fast some of it is going to stick to the gray and you are going to lose some now we're going to spray them with duck fat to try to mitigate some of that but nevertheless you still do lose some and besides these are thick cuts of beef I promise you you're not going to over season it all right let's flip them and now we do the exact same thing again garlic jalapeno that's that in it now this is where I get all the extra up and look how it Seasons that nice and evenly just like that they're ready to go on the grill now we have our Weber running with a full chimney of charcoal we have the slow and sear that is off to one side as soon as I got lit all the way to the top we dumped all that in the slow ones here put our grate on and then we put our grill grate on top of that now this is one of the easiest ways you're going to cook steaks this is indirect cooking at the beginning direct cooking at the end I'm gonna put these on until they hit about a hundred 105 degrees and then I'm going to take the lid off let everything heat up and I'm going to get my grill grate marks on the grill grate so let's get it cooking we have our Weber pegged out right there flip them that dude right there that dude right there now this is a thinner steak I can tell just by looking at it so I'm gonna put my probe right here in the middle right in the middle of the middle and it is 64 63 degrees all right so I have them indirect I put the probe in the middle of the middle of the smallest one I have the temperature probe setting to alert me at 100 degrees at 100 degrees I'm going to take the lid off let everything get hot again then we're going to move them over to the grill grate side get our marks and at that point they should come up to 10 but if they don't no words all I want to do is get my grill marks and then if I'm still not to my final attempt I'll move them back over indirect and let them finish the rest of the way all right so we hit 100 degree this is what they look like they're already beautiful but we're not done yet now this is the point I like to leave the lid open for just a few minutes make sure my grill grates are hot they are oh by the way I got knit gloves on so don't try this with just regular latex gloves I'm gonna put this right here give it a light press and the same thing with this guy lid goes back on hey Siri set a timer for one minute easy put it down now remember this one was this way so now we want to turn it this way and you'll see why press down same thing on this dude press down lid goes back on hey Siri set a timer for one minute [Music] that goes back on hey Siri set a timer for one minute so at this point I'm going to go ahead and get the temp on them I still have another minute after this one's over with but I just want to check to see if they're done or not if they are I'm going to pull them if they're not I'll continue on looks fantastic and they're done for me these are hot now in here I have a half a stick of kerrygold butter that I melted down and all I'm doing is just a nice little drizzle [Music] so I put them in my half pan put a lid on them if you don't have a lid you can use foil let them rest for about 15 minutes and these already look and smell amazing all right so these steaks look and smell amazing and I promise you if you make them just like this for your guests you are going to be the Talk of the Town they have perfect crust perfect marbling perfectly cooked sear marks from the gods but now we get a cut in and see how we did [Music] call son look at that freaking nailed that and the crazy thing most people don't know when you initially cut into a steak it's one color as you let it set there in the oxygen it's going to oxidize and that's where you get to really tell how they cooked your steaks that initial cut probably not going to tell you that much let it sit for a minute or two you'll find out real quick as you can tell this is already gotten way redder in the you know 45 seconds we've been talking but that's perfect let's trim it up [Music] and now all we gotta do is taste how we did [Music] that's it right there that was it you get that richness from the butter all of the rubs are coming through that Prime with that garlic jalapeno perfectly done steak so hey I want to thank everybody for watching if you want this recipe head on over to cosmosq.com print it off for yourself make it for you and your family and I'll catch you in the next video peace and fly that's the ugliest steak but it always you know that's how it always turns out the ugly ones turn out to have the best meat [Music] I'm gonna show you how to reverse Sierra steak but what do you have for the video this is this one this one feels amazing you can cut into this one which one you want to cut in which one do you think this one this one's butter right here take a bite out of it all right let's trim it up [Music]

Channel: Kosmo's Q BBQ & Grilling

Views: 32,763

Keywords: Kosmos Q, Cosmos Q, How to, How to BBQ, Kosmo's Q, BBQ recipes, Grilling Recipes, how to cook a steak, how to cook steak, how to reverse sear a steak on grill, reverse sear, reverse sear a steak, reverse sear method, reverse sear ribeye, reverse sear ribeye steak, reverse sear ribeye steak charcoal grill, reverse sear ribeye steak grill, reverse sear steak, ribeye, ribeye steak, ribeye steak grill, ribeye steak recipe, steak, steak class, steak recipe, weber kettle steak

Id: wtXcY1Qkcw8

Length: 10min 1sec (601 seconds)

Published: Thu Aug 17 2023