I was going to become a vegetarian but after watching your channel I'll put that idea on hold for about a lifetime. Love the simplicity and no fuss cooking methods. Keep up the good work. Thanks for saving me from the dark side. Australian Carnivore
I've been an avid follower of your channel since earlier this year. My WeberQ has found a new lease of life and I'm now on a first name basis with my local butcher (where I spend far too much ££ but no one is complaining - merely an observation). I've followed this recipe and it works a treat. I use a homemade chimichurri to go with the steak and people love it. Tonight I am going to bbq a rib-eye with your suggestion of Montreal spice which is something I remember growing up in Canada. Can't seem to buy it in the UK but again I have found a good recipe online. Really appreciate all of your videos and to borrow your tagline - "Keep on Grillin". Really appreciate it!
I would flip it after 2.5 minutes 4 times rotating it like you said. Looks great though! The Weber q creates a great flavor. I've learned great tips from your channel.
Nice and simple exactly the way it SHOULD be done...4.5 to 5 min a side and med rare is perfect just the way I like mine...LUV THE Q! Thanks for showing
2:25 Grapeseed Oil has a smoke point of 421°F (216°C). Alternatively, you could use Avocado Oil that has an even higher burning temperature, 520°F (270°C)
One more minute for me... I have no problem with rare beef, I just find that another minute makes for an easier chew. I like how you kept it simple, ever try "Janes Crazy Mixed Up Salt"?
I would like it a little over the top well done, but a nice grill, just ordered mine Q2200. waiting for 07:08:2020 its out of stuck, but coming later, cant wait
Another brooklyneer here, also only have fire escape. Love your videos and the idea of grilling on the fire escape, haven't thought of that. Thank you for your videos, for a new griller like me they are extremely educational. Quick question though, I'm brand new to grilling meat and want to get it right. every one recommends meat thermostats to accomplish that, any opinion on instant meat thermostat vs in meat thermostat.
Sorry I missed this comment. I bought a fairly inexpensive OXO branded digital meat thermometer at the Bed, Bath and Beyond over by Industry City. I think it was about $15. It works fine and I find it very helpful.
@family Feldman just be sure to get real familiar and well-versed with whatever type of thermometer you use. Thermometers can be deceptive and tricky at times just due to the sheer amount of factors that play a role. For example placement, if you probe a thinner part of the food, you're going to get a higher read than if you probe the thickest spot. Also how deep/shallow is the probe and the trickiest thing to figure out sometimes is, exactly where is the point at which the thermometer is reading best from? Is it the very tip of probe or is it a little ways up the probe. If its not obvious enough, I despise using thermometers for temp check. Instead I paid extremely close attention and meticulously made detailed mental notes once the meat/food reach perfect temp. about how the food looked, felt, and any other aspects i could use as reference. Then I became so good at cooking by sight that when I began working in a kitchen that required everything we cooked to be cooked by temperature alone, the quality of the cooked product went down because temperature is so deceptive. 165°F on 1 size steak is not the same outcome as 165°F on the next steak. I would use the thermometer as a crutch to help yourself learn to cook by sight but not something that is really necessary EXCEPT for with Pork and Poultry. As those 2 are the 2 that pose the highest health risk when under cooked. With poultry and pork you almost ALWAYS want to ensure they are cooked to their required temperatures. Which it's been over a decade since I got ServSafe Certified (no longer working in the food industry fyi) but I believe pork is 145°F & poultry is 165°F
Do you know if you can use wood chips on the grill? Also did your rib taste like it came off the grill like that charcoal taste or it taste like you took it out of the oven taste instead?
Looks great. Every time I cook a bone-in ribeye on the Weber Q, the meat closest to the bone is undercooked and the rest of the steak is over cooked. I don’t know what I’m doing wrong.
Got my Weber Q1200 arriving tomorrow. Very excited as I currently use my Weber Master Touch but it seems a waste if only grilling for me. Basically I'm a gas virgin 😂
What kind of temperature are you able to maintain with the grill turned all the way up? 500 + is a must for cooking Pittsburgh style steak. Will the Weber q’s do this?
Good looking ribeye. I've had a Q for 10+ years now and it cooks every bit as well as my Genesis but just sips the propane. 95% of my grilling is on the Q.
I like my steak Medium how long would you recommend for that? I hate having to cut the steak and then stick it back on the grill but that's what i usually end up doing ugh!
With a thick steak like this probably 5 mins per side. I have a digital thermometer and check the temp. Medium would be about 135-140 degrees F. I bought my thermometer at Bed Bath and Beyond for like $20.
Could be 6-7 minutes depending on how thick. For a steak that thick you might want to try the reverse sear method like in this porterhouse/t-bone recipe: ua-cam.com/video/RplCmnxVJjE/v-deo.html
This will be our first Weber Q meal on the boat this summer.....bone-in ribeyes from Lobel's of New York paired with your grilled twice baked potato recipe and a salad. It just doesn't get any better !
Some of my subscribers take the Weber Q out with them on their boats. It's perfect. No charcoal to worry about and the ignition works every time. Just remember to bring spare tanks. Cheers!
I have a weber q 1200 I'm trying to do the steak like you did it , but It becomes overcook inside let's say 1 inch thick 2 min each side. So ... How should I cook this rib eyes for how long , what temperature you start ?What I discovered on the normal charcoal grill it takes longer but the fat is like a butter just melts...
I always grill steaks on high heat, as hot as possible. The Weber Q can cook steak pretty fast. Use a digital thermometer if you need. It should read between 125-130 degrees Fahrenheit and your steak will be perfect.
Yeaah I agree but how to get the fat melted u get my point... What I do 2 min 2min I'm taking the steak out of the grill turn off weber ( let it cool down just a little) and then I put the metal roasting rack and the steak on it with lid close for 10 min try like this...Is awesome :)
Make sure your steak is up to room temp, cold steak robs thermal energy faster than the grill can replace it therefore preventing proper sear or mailliard reaction. Ensure the surface of the steak is dry, even a small amount of moisture will have to boil off, creating steam which will prevent a great sear no matter how hot you get the grill. Also a very light coat of olive or grasped oil to help transfer that thermal energy onto the surface of the steak.
I respect your work deeply, I worked as a cook for 15 years. Too raw meat is harmful, there are microbes and all kinds of worms, parasites. I recommend baking another 3.4 minutes longer. And I apologize if something.
Joshua, I respectively suggest that this guy does know how to cook a steak (and a lot of other things) based on this and other videos. The steak doesn't NEED butter but maybe he LIKES butter ... his steak, his rules.
Mike you can suggest whatever you want a good marbled ribeye has enough fat to flavor and leave the meat juicy to drown it with butter is what they do in restaurants with crap meet or if its overcooked to trick people your right his steak but if cooked right its absolutely unnecessary its like saying if I like to drown my steak in mayo does that mean I know how to cook it? Well its my steak my way lol. (Title) how to grill a killer steak not how I like my steaks grilled
Why did this meat looked like it had a lot of fat on it hmm not sure I would like that or even medium rare why bother grilling. Just cut and eat hm looks to undercooked bro and fatty for me sorry
I like the flavor of the fat, especially the fat that's marbled throughout the steak. I also prefer to grill steak between 125-130° F. Grill yours to the doneness you prefer. Thanks for watching.
The fat is where the most flavor is and why the rib-eye is considered the king of steaks by real lovers of steak. It is the most flavorful, juicy and tender cut. I won't touch a sirloin or filet unless free. That was also cooked about perfectly. Medium rare, not rare or medium is what just about any chef in the world recommends. It's the juiciest and most tender and flavorful way to enjoy a steak. I spent 15 years in the meat business and estimate to have eaten well over 3,000 steaks in my life at 36 years old. I approve of this steak!
Hi Bobby - at 4:27, FEG stated "but that's just me; grill yours to the doneness that you prefer." I'm with you, in that I don't eat red meat at medium rare but I'll be darned if his video didn't help me adapt a Ribeye on the Q to my own liking :). I will thank him for that, and I appreciate that he makes no mandate that we must finish our meat to a particular doneness. Cheers!
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
I was going to become a vegetarian but after watching your channel I'll put that idea on hold for about a lifetime. Love the simplicity and no fuss cooking methods. Keep up the good work. Thanks for saving me from the dark side. Australian Carnivore
Lol! Thanks for watching down under, John Murphy.
A glass of red wine to go with and you’re in paradise! Always a pleasure watching mate. Will keep on grillin! 💪🏼
Yessir! Napa Cab for me... Thanks for watching.
I've been an avid follower of your channel since earlier this year. My WeberQ has found a new lease of life and I'm now on a first name basis with my local butcher (where I spend far too much ££ but no one is complaining - merely an observation). I've followed this recipe and it works a treat. I use a homemade chimichurri to go with the steak and people love it. Tonight I am going to bbq a rib-eye with your suggestion of Montreal spice which is something I remember growing up in Canada. Can't seem to buy it in the UK but again I have found a good recipe online. Really appreciate all of your videos and to borrow your tagline - "Keep on Grillin". Really appreciate it!
Thanks Ian. Really appreciate viewers like you watching in the UK. Great idea with the chimichurri. I may need to make a video of that. Cheers man.
I would flip it after 2.5 minutes 4 times rotating it like you said. Looks great though! The Weber q creates a great flavor. I've learned great tips from your channel.
Just wanted to say Thank you very much. I bought my weber Q and cooked my bone in rib eye as it is on this video. It was truely amazing!!!!!!!
I just ordered my little red 1200 today!! I can't wait to use your techniques love your vids!
Congrats on your new purchase. I think you'll love your new Q. Stay tuned for more vids.
how are you liking your grill? i just ordered one minutes ago.
What a great steak! Your butcher is ace!
There are some quality Italian butchers in Brooklyn for sure! Great prices too.
Nice and simple exactly the way it SHOULD be done...4.5 to 5 min a side and med rare is perfect just the way I like mine...LUV THE Q! Thanks for showing
The Weber Q makes a seriously good steak. Cheers Tom!
Yeah Buddy, great, simple, really good, red wine and a blue cheese herb butter!!! fun to watch this guy
Super ... Das sieht wirklich fantastisch aus... Danke für das Video.
Now that made my mouth water! Complements to your butcher!
I have a great butcher back in Brooklyn. No doubt. Cheers Chris!
My knees are killing me Woody, and your knife sharpness killing me too.
It's breakfast time here in New Zealand, now I want steak...
Thanks for watching in New Zealand! Grill some steak over the weekend for sure
was it nice?
Yummmm. Appreciate all the videos you put out!
Glad you like them! Cheers!
Just found this channel and enjoying it.
That is a beautifully prepared steak perfect temp. Thanks for posting
Thank you, soesterbergblue. Welcome to the channel.
Nice job 🙂
Thanks Bryan. Cheers man!
thanx just got smae weber awesome grill
Oh man that looks great!
It came out great. The next day I actually grilled another one!
Absolutely perfect.
Thank you, sir.
This man is a legend!!
Thank you, Ian! This steak was pretty darn tasty.
Great as always
Did alot of your recipes
All yummy
Thank you Miss Sha.
Nice, very nice.
Thanks Rick! Appreciate you watching. Cheers!
Very good piece of meat perfectly grilled.. mmmh ....I am hungry now...
Thanks Torsten. This was a good steak indeed.
2:25 Grapeseed Oil has a smoke point of 421°F (216°C). Alternatively, you could use Avocado Oil that has an even higher burning temperature, 520°F (270°C)
Thanks for the tip.
One more minute for me...
I have no problem with rare beef, I just find that another minute makes for an easier chew.
I like how you kept it simple, ever try "Janes Crazy Mixed Up Salt"?
Wow that looks good
Vey nice
Thanks
looking realy yummy . great movie 😁
So good! Thanks for watching, Paul.
I would like it a little over the top well done, but a nice grill, just ordered mine Q2200. waiting for 07:08:2020 its out of stuck, but coming later, cant wait
July 8th!!! Who knows, maybe you'll be surprised and it will arrive sooner. Good luck!
@@GallaghersGrub i sure do hope it, but i dont know. patience is a verdue
You gotta render the fat on the sides. It’ll taste even more amazing!
Another brooklyneer here, also only have fire escape.
Love your videos and the idea of grilling on the fire escape, haven't thought of that.
Thank you for your videos, for a new griller like me they are extremely educational.
Quick question though, I'm brand new to grilling meat and want to get it right. every one recommends meat thermostats to accomplish that, any opinion on instant meat thermostat vs in meat thermostat.
Sorry I missed this comment. I bought a fairly inexpensive OXO branded digital meat thermometer at the Bed, Bath and Beyond over by Industry City. I think it was about $15. It works fine and I find it very helpful.
@family Feldman just be sure to get real familiar and well-versed with whatever type of thermometer you use. Thermometers can be deceptive and tricky at times just due to the sheer amount of factors that play a role. For example placement, if you probe a thinner part of the food, you're going to get a higher read than if you probe the thickest spot. Also how deep/shallow is the probe and the trickiest thing to figure out sometimes is, exactly where is the point at which the thermometer is reading best from? Is it the very tip of probe or is it a little ways up the probe.
If its not obvious enough, I despise using thermometers for temp check. Instead I paid extremely close attention and meticulously made detailed mental notes once the meat/food reach perfect temp. about how the food looked, felt, and any other aspects i could use as reference. Then I became so good at cooking by sight that when I began working in a kitchen that required everything we cooked to be cooked by temperature alone, the quality of the cooked product went down because temperature is so deceptive. 165°F on 1 size steak is not the same outcome as 165°F on the next steak.
I would use the thermometer as a crutch to help yourself learn to cook by sight but not something that is really necessary EXCEPT for with Pork and Poultry. As those 2 are the 2 that pose the highest health risk when under cooked. With poultry and pork you almost ALWAYS want to ensure they are cooked to their required temperatures. Which it's been over a decade since I got ServSafe Certified (no longer working in the food industry fyi) but I believe pork is 145°F & poultry is 165°F
AWESOME!!!!! Good job FEG!
Thank you, sir! Have a great weekend
Thank you for all these great videos!
I am a servant of the people...
Looks delicious. Nice video
Thank you, bruindodger
That was cooked perfect ! Looks dam gooood !
It was fantastic! Thanks for watching.
Do you know if you can use wood chips on the grill? Also did your rib taste like it came off the grill like that charcoal taste or it taste like you took it out of the oven taste instead?
I use wood chips all the time on my Weber Q. Here's my video on how to make a smoke pouch:
ua-cam.com/video/yvP-MEgj1Dc/v-deo.html
Looks great. Every time I cook a bone-in ribeye on the Weber Q, the meat closest to the bone is undercooked and the rest of the steak is over cooked. I don’t know what I’m doing wrong.
Not sure. Maybe take it out of the refrigerator a little sooner. This one was out for close to an hour coming up to room temp.
Got my Weber Q1200 arriving tomorrow. Very excited as I currently use my Weber Master Touch but it seems a waste if only grilling for me. Basically I'm a gas virgin 😂
Charcoal will always be a little better in my mind. But this little gasser is pretty great. Definitely pick up a roasting rack.
What kind of temperature are you able to maintain with the grill turned all the way up? 500 + is a must for cooking Pittsburgh style steak. Will the Weber q’s do this?
A brand new one will as well as one that's well maintained. With the lid closed, these things produce a lot of heat. Steaks come out great.
Love it! Just subbed. I bought the q today so this channel is really helpful. Ty!
That's great! Enjoy your new grill, Gibsongirl.
Perfect!
Thank you, Brent. I appreciate it!
Good looking ribeye. I've had a Q for 10+ years now and it cooks every bit as well as my Genesis but just sips the propane. 95% of my grilling is on the Q.
cool
Nice!
Thanks for watching!
I like my steak Medium how long would you recommend for that? I hate having to cut the steak and then stick it back on the grill but that's what i usually end up doing ugh!
With a thick steak like this probably 5 mins per side. I have a digital thermometer and check the temp. Medium would be about 135-140 degrees F. I bought my thermometer at Bed Bath and Beyond for like $20.
Depends on the cut of the steak, of course. Buy a meat thermometer and keep your steak on the grill.
Nice!! I need to go down to the butcher and see what I could get, cheers!!
Do it! Have a great grilling weekend, Calle.
Rest it on a wire rack so the juices don’t dissolve the crust
Great tip!
I'm a new q owner and love a nice thick rib eye (a little thicker than the one in the video) cooked to medium. I'm guessing 7 minutes each side???
Could be 6-7 minutes depending on how thick. For a steak that thick you might want to try the reverse sear method like in this porterhouse/t-bone recipe:
ua-cam.com/video/RplCmnxVJjE/v-deo.html
This will be our first Weber Q meal on the boat this summer.....bone-in ribeyes from Lobel's of New York paired with your grilled twice baked potato recipe and a salad. It just doesn't get any better !
That's a great way to start summer! Have fun out on the water.
Let's say I am just cooking one steak and don't want to dirty both grills. Does it make any different which side I use right or left?
I prefer to grill on the right side. I have noticed on my grill that it gets hotter on the right, but not sure if that's the case with every Q
Are you still around? Haven't seen anything from you lately.
I'm back, Jim. Just needed some time off. Cheers!
Hi there, can you put charcoal under the grill? Thanks
No, this grill is not made for charcoal. You can make a smoke pouch for a little wood smoke flavor. I have a video on how to make one.
@@GallaghersGrub thanks for replying! Will checkout the video!
Hel yeh💪
For a small, portable propane grill, the Weber Q grills a great steak!
Question: How do you think that WebQ grill would perform on a boat?
Some of my subscribers take the Weber Q out with them on their boats. It's perfect. No charcoal to worry about and the ignition works every time. Just remember to bring spare tanks. Cheers!
We have a Weber Q on our boat. Works great.
How would it work differently than on land?
you said 'fire espate griller', did you change your name?
Yes, I moved to a new apartment back in 2018.
Trippin that’s raw as hell
U forgot to sear the side but other than that it looked really good.
Thanks man. It was fantastic.
Anyone notice these youtube videos NEVER TELL YOU PRICE PAID.
Steak better be damn good! 40$$$$$
Damn dude, why so testy?
You like it how you like it, #Weber4Life
Thanks for watching, BBQRando!
You are welcome! Weber brothers got to stick together!
Indeed we do.
I need to grill my steaks for at least 15 minutes or they still come out red and not done
Your grill must not be getting hot enough. Are you using a Weber Q?
It is important to preheat your Weber (mine’s a Family Q) for at least 10 minutes on high. I really enjoy these vids. Regards from Australia
I love your videos but I will never understand peoples fascination with grill marks.
Not sure why, but people do love grill marks. Thanks for watching, Allen.
I have a question :)
What's the question?
I have a weber q 1200 I'm trying to do the steak like you did it , but It becomes overcook inside let's say 1 inch thick 2 min each side. So ... How should I cook this rib eyes for how long , what temperature you start ?What I discovered on the normal charcoal grill it takes longer but the fat is like a butter just melts...
I always grill steaks on high heat, as hot as possible. The Weber Q can cook steak pretty fast. Use a digital thermometer if you need. It should read between 125-130 degrees Fahrenheit and your steak will be perfect.
Yeaah I agree but how to get the fat melted u get my point... What I do 2 min 2min I'm taking the steak out of the grill turn off weber ( let it cool down just a little) and then I put the metal roasting rack and the steak on it with lid close for 10 min try like this...Is awesome :)
That sounds great, Black Wolf! The more fat that renders, the better. Have a great weekend.
My weber seems a bit cold.. I cant seem to get the same sear..
Does yours have the built in theremometer? How hot can you get it after 15 minutes on high?
Pre heat on high for longer and out of the wind.
Make sure your steak is up to room temp, cold steak robs thermal energy faster than the grill can replace it therefore preventing proper sear or mailliard reaction. Ensure the surface of the steak is dry, even a small amount of moisture will have to boil off, creating steam which will prevent a great sear no matter how hot you get the grill. Also a very light coat of olive or grasped oil to help transfer that thermal energy onto the surface of the steak.
raw meat
I like it raw!
That looked like a tough piece of meat the way you were cutting it didn't look tender
Yeah right
my god what a whopper of a steak. must have been 30 bucks.
I have an absolutely amazing Italian butcher in Brooklyn. The prices and the quality of meat are unbelievable. Cheers James!
More fat than meat, I bet that tastes amazing
Yes, this steak was from a fantastic butcher I use in Brooklyn.
5 min grilling,its to early.Need 7,8 at less
I like mine cooked to medium rare. But cook yours the way you prefer. Thanks for watching Turkish US.
I respect your work deeply, I worked as a cook for 15 years. Too raw meat is harmful, there are microbes and all kinds of worms, parasites. I recommend baking another 3.4 minutes longer. And I apologize if something.
Surprised you are allowed to use a propane grill on a balcony.
If you need butter then you don't know how to cook a steak
Joshua, I respectively suggest that this guy does know how to cook a steak (and a lot of other things) based on this and other videos. The steak doesn't NEED butter but maybe he LIKES butter ... his steak, his rules.
Mike you can suggest whatever you want a good marbled ribeye has enough fat to flavor and leave the meat juicy to drown it with butter is what they do in restaurants with crap meet or if its overcooked to trick people your right his steak but if cooked right its absolutely unnecessary its like saying if I like to drown my steak in mayo does that mean I know how to cook it? Well its my steak my way lol. (Title) how to grill a killer steak not how I like my steaks grilled
Why did this meat looked like it had a lot of fat on it hmm not sure I would like that or even medium rare why bother grilling. Just cut and eat hm looks to undercooked bro and fatty for me sorry
I like the flavor of the fat, especially the fat that's marbled throughout the steak. I also prefer to grill steak between 125-130° F. Grill yours to the doneness you prefer. Thanks for watching.
The fat is where the most flavor is and why the rib-eye is considered the king of steaks by real lovers of steak. It is the most flavorful, juicy and tender cut. I won't touch a sirloin or filet unless free. That was also cooked about perfectly. Medium rare, not rare or medium is what just about any chef in the world recommends. It's the juiciest and most tender and flavorful way to enjoy a steak. I spent 15 years in the meat business and estimate to have eaten well over 3,000 steaks in my life at 36 years old. I approve of this steak!
Naw sorry bud way too undercooked for me too much fat and raw yuk
Hi Bobby - at 4:27, FEG stated "but that's just me; grill yours to the doneness that you prefer." I'm with you, in that I don't eat red meat at medium rare but I'll be darned if his video didn't help me adapt a Ribeye on the Q to my own liking :). I will thank him for that, and I appreciate that he makes no mandate that we must finish our meat to a particular doneness. Cheers!
Fire Escape Griller 🥩👌🏻
Are you serious? It's all in the blood! I would never, bever eat such a shit!!! That's why you still live on the trees...