How to Cook the Perfect THICK Steak: The DOUBLE CRUST Ribeye
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- Опубліковано 26 жов 2020
- This unique process for thick steaks ensures a flavorful mahogany crust, without risking an over-cooked interior. Slow roasted garlic bombs and herb butter take this 40 day dry aged steak eating experience to the next level!
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That double sear is a fantastic idea!! The dry aging will help bring out that beef flavour too
Thank you! This technique is a work in progress but very happy with the results so far.
Shut
@@UrMumIsABagOfTrash hell out of here
@@UrMumIsABagOfTrash Get outta here
Shut
Awesome video bro!! Keep it up!!
I love this Channel! I love how you explain everything and even give feedback on the taste. Are you Canadian?
He totally reminds me of all my Canadian friends. A nice laid back vibe.
Gonna have to try this one this weekend 🔥🔥
Hope you do man! Let me know how it turns out
I just had breakfast and now I'm starving... This is so good!
Great looking steak. I hope to be able to do this soon. Thank you for the video.
Frigging that looks awesome, thanks for sharing 🎉
Looks amazing! Can’t wait to give this a try.
Thanks! Let me know if you give it a shot :)
wow that's a great looking steak. Love the double sear!
Thank you!!
this is literally food porn holy shit it’s too good 😭
And thats a fact
My stomach: *intense jacking noises*
@@TheBlackRose666 umm ok
You make me want to cook. You are amazing!
I discovered your Channel Through the cook that you did with Guga....the Full Half Cow Yall smoked. Amazing. I must say your Channel is badass man. Love it I've never felt so much during a steak video. Props man. Keep up the good with.
Do you have somewhere you post in depth recipes for all your meals?
Max u are an inspiration for meat lovers. Thx for the new ideas. Greetings from The Netherlands. Nice to meat u😜
More long-form stuff please. I've got a 2" porterhouse in the fridge ima try the double sear on.
Excellent recipe, the final result looks amazing!. Quick question: The Ribeye has to rest some minutes (10 to 15) on some point of the process after remove it from the grill to avoid loosing the meat juices?
Yah rest ur steak
yup, it also makes it so it has an edge to edge doneness. Cutting it right away will result in uneven doneness throughout
Fabulous. What temp on the grill for the low and slow cooking? Keep 'em coming!
Please make more of these long videos.
how long do you cook it on the smoker and at what temp?
My uncle dry brines steak over night like this. He did this with dry aged prime ribeyes for my day. He has been a BBQer for 40 years. It's amazing when steaks are cooked like this.
What temp are you rocking the pan for that initial sear?
You are the best food channel on the platform man, i love how you love meat!
I
That was phenomenal to watch 🤤
The most satisfying moment in the video 5:18
great content! new subscriber!
Max you da man! That garlic spread looks outstanding on that steak!
Wow, looks so juicy! The garlic looks great too 🤤
thanks for watching!😃
Link to the pan you use? Looks different to a cast iron?
that, really was the perfect bite! wow.
The song during slicing uses a similar cord progression to Green Day's Brain Stew
Beautifully cooked 🔥 gotta give it a try
Thank you, please let me know if you do!
What happened to that applewood low and slow?
Do you have a suggestion on cooking it this way but in an oven? I’m in an apartment with no grill.
Brilliant. I’ve never double seated before. Definitely gonna try this!
I’d love to shoot one these videos with you someday
@@TheCannaBBQ Thanks brotha! Absolutely, I have so much to learn from you with the editing and video work. Lets get something planned!
@@MaxtheMeatGuy count me in 100%
Followed!
Awesome, what brand/type of grill is that?
Thanks! I use a webber kettle 22 inch. Super affordable and versatile, I highly recommend it
Max when am I going to see a Bistecca alla Fiorentina?
Beautiful brother!!!!
Appreciate that Matt!!
Duuude! I think I may have had an accident after watching this! How long did you smoke it BTW?
Nice breakdown brother... That 🧄 bomb is key!
Thanks bro! Yeah man I'm with you, can't beat that stuff
What size is the ribeye I wanna give it a try lol
Look like a professional youtuber
Hey thanks so much!!
Like that you brought up what you could have done better at the end. Well done.
thanks for watching!😃
My mouth started salivating. You don't need anyone's approval. Your culinary skills are "Amazing". The sky is the limit for you...
Saturday night at the movies! This is very entertaining.
Double seared tasty!
Smoke over hickory?
I sure as heck thought you were going to smoke over applewood lol
This looks delicious
Well now I’m hungry, dam that looks delicious!
Looks magnificent
thanks for watching!😃
those garlic things look BOMB
I see what you did there
Haha thanks mosambiqu!
Haha
You need to do a colab with Guga.
Looks awesome if a little overdone with the crust
Perfect 🤩
I am hungry now lol
Holy shit he gave this ribeye the works man dry age dry brine beef talo then smoke wth hickory with a good ol bastin damn
that might be the best looking steak ive ever seen on youtube
"Overnight uncovered".. proceeds to cover
You could photograph the cutting board?
With lightning
Question: Why do u have to use specific types of wood for the grill? What does it do?
Different wood will give you different flavours ( I think)
@@owen_gaming_101 hmmmm... I guess that makes sense
I'm so glad that when you showed butter in a pan, you put the camera four inches away from the butter. If you hadn't done that, I would have understood that you were putting butter in a pan.
Came from tiktok. Stayed bc I love you lmao.
appreciate that thank you!
i prefer the way you cooked the steak, not too raw, not too done, it was the perfect mid rare.
thanks for watching!😃
Why did you use Hickory and not Apple wood
This muhfukin steak might just be the best one I've ever seen. God dayum.
lol
5:19
Oh my fucking gosh.... you’re insanely good.
Just made some candy bacon... so good
Double sear is where it's at. Love your content.
thanks so much🙏
Also, watching you smash that garlic was like watching Dr. Pimplepopper
Never heard of a double sear before
wow I've never seen a good cook criticize their own food. Genuinely
Are you trying to say that he is not a good cook? :)
@@freddymercury2259 he isnt a good cook… hes one of the best
No applewood :(
2:32 you just betrayed all of us
5:32...ummy.
Mmmm THICK
I need some of those garlic bombs in my diet
You got a feature on the unnameable app. Watching your videos
Where’s the appleeood
Bro u overcooked itttttttt
more like Max the Meat God.
Hahah thanks Will!!
I don't think the double seat worked as well as you say. I can see a thick layer of grey from the searing/cooking, and I'm not sure you made the right choice here searing it twice because it exposed the outer parts of the steak to very high direct heat cooking twice.
If you wanted a better crust, you should have avoided the basting step, because the moisture of the butter undid the crust. Otherwise, you should have patted the steak dry after basting and let it continue on lower and indirect heat for a little bit, where the smoke and heat would redry and recrisp the crust.
I want to eat whatever he cooks
Came from tik tok and now I'm bingeing 🤣😭 literal food porn, keep.up the awesome videos
This looks amazing and I’m trying it tonight, I’m letting my salt sit for about 6 hours, but did you really just say “put in fridge overnight uncovered” and then put it in under a piece of tinfoil? Also, other blooper I saw was the first sear in a cast iron, except it sure looked like you used a ceramic pan. Unless it was completely unseasoned cast iron?
Tiktok lead me here
Wait… hickory low and slow???
Im only watching when im hungry :(
Smoke over what now?
Dude u need to open a restaurant
The food looks good but i have to say the only thing that got me annoyed was near the end when the two banging pans sound in the beat.. aggitation
Too job, dewd. In 40 days I shall give it a bash!
Thanks my man!
still looks goood but thats not an edge to edge pink.
I would actually eat this or at least try it
What exactly do you mean by "dry aged for 40 days"?
hey Nathaniel, with dry aging you take a whole piece of meat and put it in your fridge (in this case I did 40 days in the fridge) and it improves the texture and flavor!
A-M-A-Z-I-N-G
Thanks man!!
If you prefer less of a grey band, don't double sear!!! I don't understand the logic of double searing anyway. After the indirect heat, it was cooked AND had a sear from before, so why sear again?
Because extra crispy.
🔥🔥🔥🔥
Thank you!!
The grey meat guy
Just salt but also pepper
Ah
Burned meat that directly touches the fire may be carcinogenic