How to Cook the Perfect THICK Steak: The DOUBLE CRUST Ribeye
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- Опубліковано 27 вер 2024
- 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
this is literally food porn holy shit it’s too good 😭
And thats a fact
My stomach: *intense jacking noises*
@@TheBlackRose666 umm ok
The most satisfying moment in the video 5:18
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.
Wow, looks so juicy! The garlic looks great too 🤤
thanks for watching!😃
Smoke over hickory?
I sure as heck thought you were going to smoke over applewood lol
This looks delicious
wow that's a great looking steak. Love the double sear!
Thank you!!
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.
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
Gonna have to try this one this weekend 🔥🔥
Hope you do man! Let me know how it turns out
Look like a professional youtuber
Hey thanks so much!!
I just had breakfast and now I'm starving... This is so good!
i prefer the way you cooked the steak, not too raw, not too done, it was the perfect mid rare.
thanks for watching!😃
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
those garlic things look BOMB
I see what you did there
Haha thanks mosambiqu!
Haha
My mouth started salivating. You don't need anyone's approval. Your culinary skills are "Amazing". The sky is the limit for you...
that, really was the perfect bite! wow.
Looks amazing! Can’t wait to give this a try.
Thanks! Let me know if you give it a shot :)
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.
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.
Like that you brought up what you could have done better at the end. Well done.
thanks for watching!😃
Came from tiktok. Stayed bc I love you lmao.
appreciate that thank you!
Awesome video bro!! Keep it up!!
Do you have a suggestion on cooking it this way but in an oven? I’m in an apartment with no grill.
Max u are an inspiration for meat lovers. Thx for the new ideas. Greetings from The Netherlands. Nice to meat u😜
Max when am I going to see a Bistecca alla Fiorentina?
how long do you cook it on the smoker and at what temp?
"Overnight uncovered".. proceeds to cover
Duuude! I think I may have had an accident after watching this! How long did you smoke it BTW?
Frigging that looks awesome, thanks for sharing 🎉
Looks awesome if a little overdone with the crust
This muhfukin steak might just be the best one I've ever seen. God dayum.
lol
You are the best food channel on the platform man, i love how you love meat!
I
Also, watching you smash that garlic was like watching Dr. Pimplepopper
Please make more of these long videos.
You make me want to cook. You are amazing!
Beautiful brother!!!!
Appreciate that Matt!!
Is this a magic fridge?
“Put in fridge uncovered”
*puts In the fridge while clearly covered with foil*
*pulls out next day uncovered*
Am I crazy?
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?
That was phenomenal to watch 🤤
Why did you use Hickory and not Apple wood
You need to do a colab with Guga.
What happened to that applewood low and slow?
The song during slicing uses a similar cord progression to Green Day's Brain Stew
that might be the best looking steak ive ever seen on youtube
Beautifully cooked 🔥 gotta give it a try
Thank you, please let me know if you do!
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.
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
Dude u need to open a restaurant
What size is the ribeye I wanna give it a try lol
How long???
5:32...ummy.
Where’s the appleeood
Awesome, what brand/type of grill is that?
Thanks! I use a webber kettle 22 inch. Super affordable and versatile, I highly recommend it
Tiktok lead me here
Well now I’m hungry, dam that looks delicious!
2:32 you just betrayed all of us
Fabulous. What temp on the grill for the low and slow cooking? Keep 'em coming!
Came from tik tok and now I'm bingeing 🤣😭 literal food porn, keep.up the awesome videos
Double sear is where it's at. Love your content.
thanks so much🙏
Just salt but also pepper
Looks magnificent
thanks for watching!😃
What temp are you rocking the pan for that initial sear?
Smoke over what now?
Bro u overcooked itttttttt
Double seared tasty!
Mmmm THICK
Link to the pan you use? Looks different to a cast iron?
Im only watching when im hungry :(
AcTuAlLy DiD yOu KnOw MeAt Is MuRdEr?!??11!!?1🤬🤬🤬🤬😱🤬😱😱😱🤬🤬🤬🤬
This. Is. A. Joke. 🙂👍
Damn that steak lookin good tho
Perfect 🤩
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!
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
I want to eat whatever he cooks
more like Max the Meat God.
Hahah thanks Will!!
You got a feature on the unnameable app. Watching your videos
Wait… hickory low and slow???
leaving it uncovered in your fridge... doesnt it make the whole fridge smell quite a bite? I wouldnt mind doing it, but I dont want my whole fridge smelling like raw meat.
Not at all
I dry brine a lot and it doesn’t leave a smell for up to 48 hours
Just don’t add any seasoning till your a few hours away from cooking
Just my experience
@@chukwuv2738 thanks. Thats great to know. 👍
Wouldn't cook a steak in a frying pan
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 am hungry now lol
5:19
Where are the mashed potatoes!?!???
You say “overnight in the fridge uncovered”, yet u put it in the fridge covered in plastic wrap.
Yeah I realized about an hour after putting it in that I had covered it and removed it! Ideally it should be uncovered on a rack where air can flow above and below.
You Americans can’t say herbs can you 😅! It has an “H” at the start you know🤷♂️
Why's it look so juicy if it was dry aged for 40 days? And am i peepin you re-using your garlic foil? Regardless, it does look heavenly, Max.
you covered it in the fridge.. bummer dude...
Oh so it’s you from tiktok...
still looks goood but thats not an edge to edge pink.
The grey meat guy
Oh my fucking gosh.... you’re insanely good.
Just made some candy bacon... so good
Too job, dewd. In 40 days I shall give it a bash!
Thanks my man!
Could you be my personal chef?
Make me stop licking my lips
thicc
He didnt mention the invisible 3rd crust, cancer. Look at all the char...
I would actually eat this or at least try it
A-M-A-Z-I-N-G
Thanks man!!
my god...
thanks for watching!😃