Live Fire Steak

hey guys it's matt with meat church and welcome back to my outdoor kitchen today i thought we'd kick it old school and grill a ribeye over an open fire [Music] i was a steak lover before i was a barbecue lover and when i first started cooking outdoors i didn't know how to cook the perfect steak i did all that stupid stuff like what's medium medium rare watched every video i could find and then you know one day i figured out an instant read thermometer is how you nail the perfect doneness or desired internal temperature of a steak but there's lots of ways to get there and we've got videos on different ways to cook steaks and i promise you every time i cook a steak it's never like the time before so for instance you could say reverse cirrus steak that's a method where you smoke the steak to impart some smoky flavor then you sear it hard at the end uh you might use say a cast iron skillet to cook your steak in lots of people will do these inside or even outside they'll put their steak in it they'll bust based with butter with garlic and herbs and things like that if you cook in sca competitions you grill steaks on grill grates a high heat anodized aluminum that that can put beautiful diamonds on a steak you might sous via steak you could smoke a steak lately i've seen lots of people with you know small ovens like otto wild ovens that will cook a steak at 1500 degrees like a steakhouse they're all great and different have pros and cons but before you can do any of that you need to know the basics of how to grill a steak over an open fire and that can help get you into all those other methods you might be out camping with nothing but fire in a grate you might have a propane grill at home who knows this method today will help you if that's your preferred method so what we're doing today is we're just cooking over a direct fire we're on my custom santa maria grill this part isn't all that important but when i built my outdoor kitchen i had a vision that the santa maria would be the center of the kitchen that everyone would gather around there's a bar out here where you can hang and watch what i'm cooking but this is nothing more than a hole with uh with lump charcoal in it and wood so what we've done is we've put some lump down in the bottom uh there's some wood as well and then we've got a chimney of more lump that i've wadded up some of our butcher paper put some oil on it lit it and we're waiting on uh this charcoal to completely catch and then we're gonna dump it in uh we're gonna burn this down get a nice hot fire that's gonna be definitely north of 500 degrees if you care about temperature we can raise this grate up and down we're not going to do that today we're just going to move the steak around and it's going to be delicious one of the pros of this method would be you might just like the taste of you know that fire imparting flavor directly into the steak so we're going super basic this is old school you don't have to have this fancy santa maria i've seen people take these chimneys and put a cooking grate over it and cook the steak just like that so the important thing here is how to treat the meat how to check it along the way and how it tastes at the end so let's jump in i'm going to sim i'm going to season this really simply but you got to start with amazing meat thanks to my friends at 44 farms down in cameron texas they provided the steak for today this is a ribeye it's a never-ever product so that means no hormones or antibiotics whether or not you use their steaks or someone else's it's important to know how the cattle was treated so you know what you're feeding your family that's why i choose this for me but this steak is gorgeous look at this gigantic spinalis which is why i chose this one this steak is like almost i don't know forty percent spinalis or cap out here so it's gonna it's gonna be super good i'm gonna layer two flavors today i'm going with our holy gospel and our garlic and herb always start with your when you're layering always start with your more coarse rub and why is that so the big peppercorns in here you want those to adhere you don't want them to bounce off all sides you could use a binder if you want like an olive oil you know i just patted this dry i don't think a binder is necessary but it's okay if you want to use an oil or worcestershire or something like that that's you know perfectly suitable by the way the holy gospel you know is not traditionally our steak rub you guys know that our holy cow is what we normally use but i've got a buddy jack arnold that uses this on steaks for a well-known running back for the carolina panthers and after i tried it i was like man that's delicious has a touch of sugar in it which i used to think sugar was kind of a no-no on beef but i really like it and over this direct fire it's gonna caramelize pretty good so i'm coming back across that with that meat church gourmet garlic and herb this is a delicate rub so you can put a lot on it and then that's that i always like to use the board to kind of get the edges a little more and i want to let this seasoning adhere or sweat out as so they say i'm going to let this sit for 15 minutes would be fine if you wanted to do this for like say up to an hour before you cooked it but i'm gonna give this 15 minutes and we'll be back we'll get this fire rocking and rolling we'll get to cooking [Music] [Music] so this isn't just a recipe video let's teach you to cook a little bit i could temp these uh the grill grate but i can tell you it's hot so let's say you're out in the woods and you don't know the temperature use your hand this is pretty hot that's super hot over the middle i can't hold my hand there more in a few seconds my guess is the middle is probably close to a thousand degrees i'm gonna cook out here on the outside of this fire to start with so i'm gonna get my steak here and what i'm trying to do is i'm going to go a couple minutes aside to try to cook it nice and even listen that sizzle press it down on that grate now what i want to do to cook this nice and evenly i'm going to cook this minute and a half couple minutes on this side and then i'm going to flip it over and i'm going to do the same thing on the other side i'm going to tell you up front depending on your cooking grate this isn't going to be the most beautiful presentation this is cooking on stainless steel bars they're just vertical here they're not diamonds not anything pretty i could spin this a minute in 45 degrees and make beautiful diamonds in fact i may do that just to show you but we're going to kind of flip this over after those first four minutes we're going to flip it every 45 seconds or minute again just to help it cook really evenly and the presentation isn't going to be like the prettiest thing we can make and that's okay i'm running a timer over here on my iphone that i obviously started a little bit late we think that's been 30 40 seconds so use your trusty uh timer here and let's just let this cook i'm gonna see if we can get to two minutes i'm gonna flip it over again just to help it cook nice and evenly and let it keep rolling if you want to put some added pressure on it you can put a little weight this is a this is a burger press i have from iron grove beautiful hand forge if you want to keep some weight on it if you're worried about your presentation if you're worried about your diamonds but this is this is going to be really really hot so i don't have to worry too too much about that you guys want to see what the diamonds will look like we can turn this about 45 degrees i'm gonna put it on a new piece of metal press it down to finish out that first two minutes you could use one of these pigtails to flip i got this insulated glove all right there we go rib eyes are interesting because they got that fat in the middle so i want to help them kind of keep shape there but you can see that nice char on there those charred bits are flavor and what i love so we're going to go upwards of two minutes on this side and then we're just going to turn this thing every which way until we get to our desired temperature i like my steaks medium rare which is 130 to 135 that means i need to pull this steak between 120 125 degrees internal right in the middle when i pull it it'll carry over cook till get until we get right in that medium rare range and we'll rest it with some butter over here while that's happening all right we've been just at four minutes let's flip it again now i'm just basically going to turn this thing every different direction i like to go on new pieces of the metal you don't have to do that but again it's super hot here so i'm going to kind of stay on the perimeter of that fire and let's use our instant read and check right in the heart of this state we're at 74 degrees so we've got a little bit to go so we'll be able to flip you know do what you want but i'm going to try to flip it probably every 45 seconds or so just get those nice charred bits all over this steak so you can see this side didn't get as many as much char so i'm gonna now on this flip i'm gonna go let's go over the hot part right there that's hot already smells good with that fat dripping down on that fire all right this is super hot so i'm gonna bust in my spatula here flip again and there's some that got some char on at that time for sure all right another 45 seconds so now kind of for the rest of the steak i'm gonna stay out here on the edge so the cooler part of the fire and grill to let that thing come up to temp all right we're going to go one last flip and try to go this other direction not only am i flipping it but i'm also spinning it because i think we're just about there use your instant read thermometer to get right in the heart all right we're done i'm going to rest this on this pan that looks good i like to rest my steaks with a little bit of butter this is unsalted butter nice and plain you could use a compound butter don't think it's a huge deal if you use salted butter but there's a lot of salt in the seasoning so i'm going with this i'm going to put it over here where it's cool and we'll see y'all back here and i don't know 10 minutes when it's time to eat all right guys this steak has rested for about 10 minutes you can see the butter melted over it the you that's important to let it rest because the juices will kind of redistribute throughout the steak so that way you won't cut into it and all those juices run out and rob yourself of a really juicy bite like i always say plus this has been sitting in this pan and this butter so it's going to be delicious i'll talk to you about a little a little side dish here so check out these potatoes super easy so i cut up some really small gold potatoes halved them uh parboiled them for like eight minutes uh and then i coated them in olive oil and meat church garlic and herb threw them in the traeger for 30 minutes at 400 degrees on a pan and let me tell you something about these this is a great easy side they're fluffy but they're also crispy gotta make those i'll put the recipe down below all the recipes are always in the description uh and they're also always on meatchurch.com but let's see how we did i mean look at this steak you got this gigantic spinalis huge i'm going to start right here we were temping right here in this portion so that's where we're going to start see how we did look at that that's a beauty is a-okay with me and you can see it's cooked really evenly i'm gonna go and get me a little bite here let's see how we did tender more tender than your mother's love my dog she knows what's up all right only because i love you all right so that's that part let's get over here in the spinalis that's the good stuff right if you're if you're splitting the steak with your wife this is the part you give your wife and this is a part you keep for yourself my wife doesn't watch my videos so she doesn't know that that's what i do but spin that open look at that spineless man this is going to be so tender right here this is crazy you can make easy work of this with my new iron grove knife thanks daniel golly don't know what y'all are gonna have good lord i'm gonna need a minute so i love the flavor from the seasoning i'm just gonna say that on the meat church you're going to complement your seasonings but like i said earlier i used to not put any sugar on beef i love that cook directly over that open fire really just with your senses and an instant read thermometer moving it around constantly you can see that it's cooked perfectly evenly all over the steak and i'll show you both sides of that and you know i love all the different ways of of cooking steak but there's just something about the primal nature of just cooking that directly over fire and the flavor you get from that that's tough to beat my friends if you guys dig what we do please like and subscribe to the channel our team's working hard to bring you no shtick straightforward how-to cooking videos every week see y'all next time [Music]

Channel: Meat Church BBQ

Views: 176,844

Keywords: How to grill a steak, grilled steak, open fire steak, grill a steak on an open fire, ribeye, 44 farms steak, steak, grilling steak, how to grill steak, steak recipe, ribeye steak, how to cook a steak, grilled ribeye, how to cook steak, campfire cooking, santa maria grill, meat church, matt pittman, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, how to, how to make, cooking, recipe

Id: pF9Zsk0r2y0

Length: 15min 20sec (920 seconds)

Published: Wed Feb 23 2022