Did I Lie to You about Ribeye? Ribeye Hack FTW?
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- Опубліковано 16 лис 2023
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How I know this is the right way to make ribeye steaks: • Are They Lying to Us A...
Learn how to butcher a ribeye like this: • Stop Butchering Ribeye...
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Were you surprised? Will this change your steak game?
Learn how to butcher a ribeye like this: ua-cam.com/video/nAmUrOz8z0Q/v-deo.html
How I know this is the right way to make ribeye steaks: ua-cam.com/video/8LxFSobSwmE/v-deo.html
💰 Save 10% on these roasts and everything else from Meat N’ Bone with coupon code EMV10 at emv4.me/MeatNBone
Great clip bud..always enjoy a good experiment
Great research! Thank you.
You're very welcome!
Great video Al. You are changing the way we look at steak. All butcher shops need to start selling Aleye steaks.
You have the best job ever!👍😊
Right? Hi Bobbi!
Way to go Aleye! I going to take one of these cuts to after Thanksgiving dinner. See what is the best price at Costco. Can't lose.
Great video guys! I knew the Al-Eye would come back!! Now we need a steak for Nick!
Great video Al!. Christy packed me a pb&j sandwich and a Christmas tree shaped snack cake in my lunch kit today so it sure was tough watching this at lunch😂😂
LOL Sorry dude. Did she at least smoke the PBJ?
Obviously the rib eye is more tender, but, no way they share the throne. Pichania or as we know it down under, rump cap, hands down a better cut of steak. Flavour and mouth chew is the best. Great video buddy, keep it up.
Hey Al, I'd love to see you do a video on Chuck Eye steaks. They have become my replacement for ribeye. I get them because they are so adorable when compared to ribeye, Interested in seeing your opinion!
i need to grill some ribeye this weekend, yum
Yes please!
hi AL i wanted to know after all your hard work and testing on cutting with the grain or cutting against the grain to get the most tender bite do you chew clock wise or counter clock wise i cant tell any more i think i am going just stick with pasta where it don't mada
Al this video is amazing. I have a question though. Why doesn't the NY Strip get any love? When I got into grilling I was all ribeye ribeye ribeye, because it was what I love getting at restaurants. Then one day I grilled a NY Strip. I had a completely incorrect opinion that NY Strip was not as flavorful as a ribeye, and not as tender as a filet, so it's inferior in every way. It's now my personal favorite steak because of the fact that it is nearly as flavorful as a ribeye without the giant chunk of fat in the middle, and very nearly as tender as a filet when cooked to medium rare. I'd love to see a NY Strip to Picanha comparison. I think they are pretty close, but maybe a NY Strip cut with the grain might put it over the top.
It won't change my steak game unless every butcher shop adopts your style of butchering ribeye. Spread the word everybody. Y'all do have the best jobs in the world!!!
How cool would that be? To see "Al-eye Steak" in every butcher window?
I’m going to try this, if you talk to Guga though the picanhya is the queen of steaks and the king is the ribeye cap rolled up as a steak
I wonder if he had gotten another bite of the picanha with the fat cap on video if that would have beaten the Aleye
So for starters I believe your "king of steaks" series is important to new grill masters. However with my many decades of grilling I don't believe in a "King" of steaks. Heck I love them all for many different reasons. Day in and out my favorite is a well raised and cut and aged New York strip steak. But yes a great Ribeye is fantastic. Hard to beat a good tenderloin. But I really love a great flatiron steak. They all have certain trade Offs. I will say I will always go with more flavor vs tenderness. That's because bbq teaches us hoe to turn tough cuts of meats tender. So I believe in starting with flavor then use your bbq expertise to reander it tender. That said these are fun videos. My suggestion is sometime introduce your viewers to flat iron. Many new grill masters are unaware of this flavorful cut. And considering it costs less then most other cuts it's a great cut to learn on. Especially great for young folks who have moved out of home for the first time. Broke college students are a great example. Al have a great day. I think I'm going to do 3 racks of baby backs today. Hmmj, ribs.😊🔥🍻
I want Nick's job 😂 what a problem to have, choosing which is better, another great video guys - might have to raid the freezer tomorrow and see what's in there
I know, right? It's a hard job but someone's got to do it!
@@EatMoreVegans lucky you and Nick were there to do it... would be a shame to waste it
Finally found that Picanha is called Rump Cap here - you've probably mentioned it before but never sunk in. Am putting in an order for some things so will add one and try it out
Why is it that I find Picaña not as flavorful and tender as a ribeye?? 🙄🤔
Same here
I agree in general, and here is why. Picanha is top sirloin, with the added fat cap. Without the fat cap, it tends to be bland, unless it is well marbled and of a tasty breed. Top sirloin steaks are often served at diners and almost never at decent steakhouses. It is the bite with the added fat cap on the Picanha that gives it the robust flavor. Top sirloin tends to be lean, so in order to be extra tender, it has to be sliced in a certain way. However a highly marbled top sirloin can be pretty good. Also, in general, ribeye tends to fatty, marbled and flavorful. You may cut it into cube bite on your plate, might be somewhat chewy but almost always flavorful. As to the way Al sliced the Ribeye to serve, if you notice the elongated slice, it was sliced along the grain. However when he cut the slice into half with a fork and knife, it came closer to square shaped before serving it to Nick. When square, the slice call be pulled apart easily by hand when pulled in one direction but would be difficult to pull apart in the other direction. Had he left it into the long strip, pulling it on its length, it would have been hard to pull, cause that was sliced along the orientation of the grains.
If you get a ribeye from the store, cut a rectangular slice, pull it on its length, the grains will come apart, just like a properly sliced Picanha. I'd hate to break this to Al. I wish I were wrong. I've enjoyed watching the video.
Aww man.... The battle of the Greatests. 😭😭
Either way a good steak won right Nelson?
@@EatMoreVegans uh huh
Being blind folded and forced to eat delicious cuts of beef is a job I would love to have.
Amen brother🤣
Now that you mention it, I have the 2nd best job at EMV!
Maybe they share the throne when you take of the fat of the Picanha.
With the fat, there is no comparison!
I like how you think!
Ribeye all the way!
Right on Chris!
Who doesn’t cut against the grain in the first place?
Al-eye ftw
Time for a James-ahawk variation!
Thumbs up if you eat great food like Al
Woof!
I still think you should call it a vegan eye steak
LOL