My father in law put a-1 on everything. He also like it “well well well done.” I stopped buying him $18/lb steaks and started serving him $3/lb steaks. He didn’t notice a difference.
@f.miller9522 and cooked beyond medium, if your cooking beyond medium or using marinades or sauces it all tastes the same, use cheap steak if that's how you like them
@@ericschulze5641 lol, med rare or less. Never more. I'd rather eat a veggie meal than a well-done piece of beef! Stew is a once a year thing in my house. No one really likes well done beef. Even the kids. But hey, in this world there's room for us all, right?
When I was a child and over cooked my steak as a child, we all had our favorite steak sauce. But now that I'm a man and grill my steaks as a man all that is required is a little kosher salt, black pepper and garlic.....and 5 minute on each side!
Im trying to tell you. If you need sauce you messed up. A good Rib-eye doesn't need anything but what you said. Salt a lot of pepper and a dash of garlic.
Excellent!!! My son asked me to follow these marinating and cooking instructions. We "trusted the process" and the steaks were fantastic. The A-1, as a marinate, cooks off. The steaks were juicy and tasted like steak from a nice steakhouse. Trust the process!!!
Damn you should have kept that recipe super secret. Like never tell anyone you marinaded a prime graded ribeye. A prime grade ribeye needs nothing but some flame or a cast iron with course salt and freshly ground pepper. Should have held on to that recipe.
Best way: take a big green egg, fire it up to 300 celcius (how many fahrenheit would that be?). Dump your steak straight into the fire, turn it after 90 seconds, other side 90 seconds, take it out the fire, just give it some salt and a bit of pepper and let it rest for 5 minutes. Caveman style steak👌
@@svshorses924 my cousin has homemade personal size offset smoker. He put some ribeyes in there at 180 F or 82 C. Low "cool smoke. Brings them to 100 F 38 C internal pulls them lets them rest and cool down a little bit. Fires up his Kamdo Joe(which I think is just like a Green Egg) and finishes them on that at a hot temp for some amazing crust. Pulls them at 120ish. You get that subtle smoke and the hot sear finish. Amazing steak with some course salt to finish. 300 C is 572 F btw. Gotta love a big juicy steak sir.
Salt, pepper and gralic powder is all you need for a good steak. I put on a little bit of chili olive oil while im grilling to get a nice crust and a nice acidic taste sometimes but its not needed.
In the 70's there use to be this great steak & burger place in Sausalito, CA called Zack's. They charcoal grilled all their burgers and put A-1 sauce on their burgers and put them on a sourdough roll. AWESOME!!!!!!!!!!! 👍
@@MyKeeP81 Yeah, when I went back for a visit to San Francisco in 2015 (me & my 2 kids are San Franciscan natives) when we went to have brunch in Sausalito the first place I looked for was Zack's burgers on Bridgeway drive, but sadly it was no longer there. We ended up having brunch at the spiniker restaurant.
This sounds delish , I've also used Italian salad dressing overnight and most of the next day ....... They were amazing!!!! So tender juicy and so flavorful!!! Sounds crazy I know !!! 😂😂😂 But as this gal says TRUST THE PROCESS 😂❤❤😂
Best is first olive oil coat, salt/pepper than marinade with equal parts W-Sauce, Dale's Seasoning Marinade, Lemon juice and lots of chopped garlic ... put in a tupperware or bowl over night!
McCormicks steak seasoning, garlic salt, butter… coat the steaks in it pre cook… then melt a stick of butter in a cup and add those same seasonings to the butter… lather the steaks in it before you cook and then again when you flip them and before you take them off…. 400 degrees… 5mins on both sides… this is how I cook my steaks every single time and they come out 5* every single time. There’s no such thing as a better steak.
And only add salt to the steak after you cook it because if you didn’t know, salt is a preservative, it will make your meat tougher add a little soy sauce to it before you cook it, and it will bring out the flavor of the meat without adding shit flavor to it 💪🏽
Best steak marinade i ever had was pure salt. Was camping with the boys once…we had already made dinner but snack time was callin…we prepped a big ass steak to throw on the fire, literally just salted it and wrapped it in foil to rest, sat it back in the cooler. We forgot about it, and didnt find said steak til morning…it was the most tender, juicy steak cooked over a fire that any of us ever had. Salt your meat and be patient. 12 hours aint gonna turn that meat into salt lick.
I sometimes do. When I do the dry brine with salt and garlic powder I use Worcestershire sauce as a light binder and that helps amp the umami flavor. But if not a classic SPG goes well
I agree with both of you! Good steak needs very little, I want to taste the actual meat, not 3 or 4 different sauces and 5 or 6 different seasonings. And yes, it was overcooked for me too.
That beef looks amazing and probably doesn’t need anything more than salt. But, if that recipe produces your desired flavor profile, I would recommend changing up your technique. Marinades won’t penetrate a thick steak enough to add much flavor and the acid actually cooks the outer layer before you even get it on the grill, which affects the texture and gives you more of a gray band. Try dry brining (adding salt only) overnight before you cook. Leave the steaks uncovered in your refrigerator long enough for the salt to absorb into the meat and the surface to dry completely. Then add your rub immediately before you start your cook. It will be a lot of salt, but a thick steak can take it. Don’t add the A1 until at least halfway through the sear when you are close to getting the crust that you want. The surface of the steak should be as dry as possible when you start searing. The wet ingredients interfere with the process and, when under direct heat, will basically steam the steak and give the outside a grayish color. Then add the Worcestershire sauce immediately after you remove the steaks from the grill and start the rest period. I like to do the same thing with beef garum (basically soy sauce with beef trimmings as the base ingredient instead of soy) and it adds some extra umami at the end.
Try 5 garlic cloves and 8 ounzes of water. Put them in a blender to liquify. Stick the ribeye in a zip lock bag with the garlic water for an hour. Remove ribeye and pat dry. Add black pepper and Lawry's garlic salt to both sides. Place on grill and that is perfection!
You shouldn't need any marinade for a prime steak. Oil, salt and pepper. Marinades are for tough or flavourless steaks. You are wasting money using prime beef.
uve never made a steak more tender n have a different flavor to it? If u come from a family that barely seasons anything u shouldn’t comment on ppls posts when they actually try to enhance things. Stay stale n unseasoned somewhere else
@@jeffdoyle1227 The point of paying for prime meat is because of the flavor and tenderness it has. Then you marinade it to make it tender and give it flavor is just insane. I could understand flank steak or even poorly selected ribeyes. But if you don't want to taste good meat then don't waste money on good meat.
When I make a steak. I marinate it for a couple hours or overnight in Worcestershire sauce. 30 minutes before cooking I dry it and season with salt and pepper. Then into a 350-375 degree oven till it hits 110 internal. Get a cast iron pan really hot and add a little oil. Sear it and add butter, rosemary and crushed garlic cloves basting the steak. Let it sit and when I eat it I have a little blue cheese on the side as well as caramelized onions and mushrooms. 10/10
'No' to the marinating. I salt my steaks, put them on a rack in a pan, and refrigerate them overnight. It's called 'dry brining'. It really gets the salt into the steak. When ready to cook the steak, I hit it with some pepper. Then I vacuum seal the steak in a bag, and sous vide it for about 2 - 2.5 hours at 125 degrees. After the time is up, I pull the steaks out of the sous vide. They will be 125 degrees, guaranteed. I remove the steaks from the vacuum seal bags, and dry them well. I them take and finish them on a 500 degree grill, searing each side about 2 - 3 minutes. The steak will be around 130 degrees when it comes off the grill. Let it rest about 10 min, and enjoy! As far as I'm concerned, this reverse sear is the best method I have ever found for cooking a steak. I do something very similar with beef tenderloin. Friends and family rave about my steaks and tenderloins. Happy grilling!
@@stansmith5610 she knows exactly what she’s doing tho but everyone else is too stupid to realize it! She is cooking the steaks exactly how they enjoy cooking them and better yet, how they enjoy eating them with the flavor profile they enjoy! So why is that a crime in 2023? I’d be willing to bet that if we had a good glimpse into your life, we’d probly see numerous things that you cook differently, eat differently, hell, you may even take bubble baths with rubber duckies and a bottle of wine and dim lights instead of doing like the rest of us “Men” and taking the normal 5 minute “man” shower like most of us do but hey Stan, if that’s what you enjoy doing then more power to ya brother, who are we to harshly judge you over something that’s so personal to you, something you enjoy, and something that has no impact on any of us in any way, shape, or form!! Sure, we can all disagree like adults on how we do things if we want but the way everyone is harshly criticizing these folks they don’t even know and claiming they have no idea what they are doing is just absolutely ridiculous and really shows y’all’s intelligence levels. Take care and be safe out there in this rude ass world!
@@1982MCI you're developing way too strong of an argument for the internet. People behave differently here than in person. Like they do when they drive. Live and let live right? Ps. I like my last names spelling better 😄
Did this with some Meat Church Holy Gospel rub. One of the better steaks I've done. I will admit that most of the time it's just steak, SPG and screaming hot charcoal but I do like to experiment.
Hope your not going to use this recipe! If you are just get ground chuck! Don't waste expensive cuts of meat on this! All it's going to taste like is Marinade no matter what cut it is!
And I'm sure you gonna rest it and cut it with your coolina knife the Serbian one are you gonna put your meat probe too and baste it with the frothy butter / then are you gonna drop the salt on like salt Bae too? Haha did I go to far?
Marinades and tubs are for cheaper cuts. Putting anything other than salt and pepper on USDA Prime ribeyes won't necessarily get you a one-way ticket to the underworld but it will get the gods looking askance at you.
Love that everyone tells her she ruined the steak as if they’ve been culinary trained for their entire life. Get over yourselves and just enjoy good food and good memories.
In case you want to keep in writing: Two prime ribeyes stakes (3/4” thick or 1”) Coat them with Olive Oil Add a bit of steak seasoning (salt/pepper) Add a sprinkle of favorite Pork Rub Place in a container Cover them with Worcestershire Sprinkle them with A1 sauce Marinate in fridge for 2 hours Get grill to 250F Place them on indirect heat (top rack u never use) and cook until internal temp reaches 110F Pull them off the grill, Heat the grill to 500F Sear on both sides until grill marks shows “X” Pull them off and Enjoy
Hears one for those who can't eat a steak that is not well done. Cook as this recipe describes. Now have a nice au jus sauce now dip the stake in the simmering sauce for a couple of minutes just before serving (long enough to be sure there is no pink) you will be surprised at how juicy and tender this stake will be. Now go ahead end thicken the sauce as you may or may not desire 😊❤️👍
I eat steak specifically to eat steak sauce. Everyone's hating but it's like the cheese and strawberry ratatouille scene- combining flavors Makes both even better 😭
I highly recommend K.C. Masterpiece Steak Marinade. If really hard to find because it sells out fast. Walmart gets it. I have to get it within 2 days of being put on the shelves. Add a tablespoon to a pound of ground beef. Let it rest for at least 4 hours. I overnight it. Best hamburger you will ever taste. Like filet mignon. On a steak, overnight, way better. Try it once, dry rub your SPG, and coat with KC. So good
Nobody is better at steaks than Guga, nobody. She lost me when she said this is the best steak I woud ever eat and she doesn't know me or what steaks I have eaten.
My father in law put a-1 on everything. He also like it “well well well done.” I stopped buying him $18/lb steaks and started serving him $3/lb steaks. He didn’t notice a difference.
Because it all tastes the same because he's tasting the sauce!
😂😂😂 respect 🩸 😂
@f.miller9522 and cooked beyond medium, if your cooking beyond medium or using marinades or sauces it all tastes the same, use cheap steak if that's how you like them
@@ericschulze5641 lol, med rare or less. Never more. I'd rather eat a veggie meal than a well-done piece of beef! Stew is a once a year thing in my house. No one really likes well done beef. Even the kids. But hey, in this world there's room for us all, right?
Impossible 😂
lol
Ur like 14 n if ur not that’s sad that u have an anime profile pic grow tf up
😂😂😂😂😂😂
Lol
No, that was me. I need to charge my cell phone...😂
A-Frickin-Men Bro!
My wife asked the waiter for a steak sauce. Minutes later the Chef arrived asking what’s wrong with the steak 😂
Now that is really funny 😂
Tom segura bit
My grandfather would take their plate away and kick them out of his restaurant for asking for ketchup 😂
I have no idea where you were but I've seen that happen. 😂
@joshrodriguez6670 that bit is way older than Tommy Bunz. I'm pretty sure that joke started when steak sauce was invented
Clearly yall are perfect for each other🤣🤣
Soon as I heard "A1" I knew I was wasting my time.
Oouch😂😂
As soon as I saw those stupid grill marks combined with a poor overall sear I knew I was wasting my time. Then I heard “A1” and I was like hell nah
Damn your getting grilled harder that those steaks😂😂😂😂
I guess she'll marry any fool with a recipe
Lmao 😂
Probably gets pounded harder than a minute steak too😂😂😂😂
To be fair that isn't too hard.. They look soggy
This should be called how to ruin a prime rib eye. That's like $45 a pound straight into the garbage
This recipe is perfect for Dollar Store steaks.
😅😅😅😅
😭🎯🎯🎯
I saw that video as well.
Just saw that nasty a$$ video myself too.
Perfect comment!
I used to use A1 in my early 20s before I knew any better
This should be called how to ruin a prime rib eye. That's like $45 a pound straight into the garbage
FR, that's a child's order.
@@johnkrull7323As a Texan, I would call pastrami a waste of good brisket. But everyone has preferences on how they like to do things.
Just a Mis-Steak...
I use A1 on steaks I don't respect. If it's a shit cut of meat or too much fat, it gets judged by A1
When I was a child and over cooked my steak as a child, we all had our favorite steak sauce. But now that I'm a man and grill my steaks as a man all that is required is a little kosher salt, black pepper and garlic.....and 5 minute on each side!
Facts bro!!
5 minutes total cooking time for me... I like mine RARE.
I asked my sister over for dinner and grilled steaks. She asked for A1. Now I just buy a pound of hamburger for her.
😂😂😂
Man I don't think I could put A1 on a prime ribeye.
💀💀💀
That's because you have to be crazy to put steak sauce on a prime steak.
Omg I can’t put steak sauce on my steak 😡😡 bruh shuttup
I stopped watching when she marinates a prime rib steak in A1 sauce. 😮
All these vegetarians 😂😂😂
A good steak will never, I mean, never require steak sauce at any point.
Im trying to tell you. If you need sauce you messed up. A good Rib-eye doesn't need anything but what you said. Salt a lot of pepper and a dash of garlic.
You don’t question successful recipes you repeat them and examine your own results.
@@MrSilus2000 a good steak will not require steak sauce at any point that includes the marinade.
@@LIFEWITHTHEJONESES1 Nobody is talking about what a good steak REQUIRES we are talking about the many many ways you can prepare a good steak
I was thinking the same thing
I don't want nothing on my ribeye but salt,pepper, and maybe garlic.
right. either salt, pepper, and garlic or sometimes i love some slap ya mama on there
@Logan Pratt if you like slap ya momma, you need to try Crawfish Willy's Cajun kick start, 10× better than slap ya momma.
Yep.
Y’all plain food represents y’all plain lives
Especially if it's a really good cut and quality. Only thing i'd add after cooking is maybe some horseradish for some spice.
Excellent!!! My son asked me to follow these marinating and cooking instructions. We "trusted the process" and the steaks were fantastic. The A-1, as a marinate, cooks off. The steaks were juicy and tasted like steak from a nice steakhouse. Trust the process!!!
Nope !
If your heat is right when you lay your steak down, the sear will keep the juices in. Providing you don't buy
CHEAP STEAK !
@@marshallduvall4251 It doesn't sound as if you are trusting the process . . . .
My first husband I married partially because of his barbecue talents as well. I've still never tasted a better steak. I miss him. 🤣
🧐
She ate his liver with some fava beans and a nice chianti *wierd tongue sucking noises*@@connman8d617
Imagine telling him you miss him and to come over and make you a steak! 😆
@@joshuaespinoza6331 Can't do that. He's way more important than I am. 🤣
@@connman8d617LMFAOOOO BRO DONT 😂😂😂😂😂
Damn you should have kept that recipe super secret. Like never tell anyone you marinaded a prime graded ribeye. A prime grade ribeye needs nothing but some flame or a cast iron with course salt and freshly ground pepper. Should have held on to that recipe.
You're a slave of other people's thoughts. Don't have kids
Out here gatekeeping food...lol.
Best way: take a big green egg, fire it up to 300 celcius (how many fahrenheit would that be?). Dump your steak straight into the fire, turn it after 90 seconds, other side 90 seconds, take it out the fire, just give it some salt and a bit of pepper and let it rest for 5 minutes. Caveman style steak👌
@@svshorses924 my cousin has homemade personal size offset smoker. He put some ribeyes in there at 180 F or 82 C. Low "cool smoke. Brings them to 100 F 38 C internal pulls them lets them rest and cool down a little bit. Fires up his Kamdo Joe(which I think is just like a Green Egg) and finishes them on that at a hot temp for some amazing crust. Pulls them at 120ish. You get that subtle smoke and the hot sear finish. Amazing steak with some course salt to finish. 300 C is 572 F btw. Gotta love a big juicy steak sir.
Marinading is for cheap tough cuts. Next they'll be velveting wagu...
Best way to turn a top quality prime steak into sizzlers steak.
Exactly! Marinading a steak makes it taste like cheap ass "steak" from sizzler or the golden corral.
FACTS!! 🤣🤣🤣
This should be called how to ruin a prime rib eye. That's like $45 a pound straight into the garbage
Hey, Sizzler ain't bad.
ditto, my thoughts when i saw it come off the grill. i’m sure it’s good when you start with a prime ribeye, but there are better ways
All that was missing was, "you then finish it off with a healthy puddle of Hunt's ketchup and garnish with Skittles, and voila!"
😂😂😂😂😂😂😂
lol. Very funny but strangely true.
Salt, pepper and gralic powder is all you need for a good steak. I put on a little bit of chili olive oil while im grilling to get a nice crust and a nice acidic taste sometimes but its not needed.
In the 70's there use to be this great steak & burger place in Sausalito, CA called Zack's. They charcoal grilled all their burgers and put A-1 sauce on their burgers and put them on a sourdough roll. AWESOME!!!!!!!!!!! 👍
I’m from Marin but born in 81. That place sounds great lol I used to live in Sausalito too
@@MyKeeP81 Yeah, when I went back for a visit to San Francisco in 2015 (me & my 2 kids are San Franciscan natives) when we went to have brunch in Sausalito the first place I looked for was Zack's burgers on Bridgeway drive, but sadly it was no longer there. We ended up having brunch at the spiniker restaurant.
nah. Don't screw up good steak with A1 and Worshire.
I agree!
I might like a little A1 on a bite or two after it is done
What about that pork seasoning, that was the real mistake/travesty here. Not to mention that Whoschsire sauce stuff 😂
@@quintinr.6760 It's like they are trying to cover up the actual taste of the beef
@@johniii8147 It’s like, “Everybody’s so creative!” 🤣 Or something.
Do what ever the heck you wanna do with the steak. I love steak. I cook it many different ways. Whats wrong with switching things up
Now admit that you've married him for financial stability.
🤣🤣🤣🤣🤣🤣🤣🤣🤣
Prime ribeye screams money
A1 steak sauce. That’s all I heard.
This sounds delish , I've also used Italian salad dressing overnight and most of the next day ....... They were amazing!!!! So tender juicy and so flavorful!!! Sounds crazy I know !!! 😂😂😂 But as this gal says TRUST THE PROCESS 😂❤❤😂
Best is first olive oil coat, salt/pepper than marinade with equal parts W-Sauce, Dale's Seasoning Marinade, Lemon juice and lots of chopped garlic ... put in a tupperware or bowl over night!
"Trust the process here"
Translation - Run!
lol
This killed me😂
What do you expect? She uses a pellet grill to BBQ
Your secret marinade is A1 😂😂😂
It had to be a 🙍♀️
🤦♂️ I cant..
A1 is good fool
@@robertrix2094 yea if you don't know how to cook 😂
@@robertrix2094 yeah but it's no secret recipe lol
@@wrath2667nah bro I could have the best steak I still want a small portion of A1 cause I like it 😂
This short made me cry. That beautiful piece of meat…..why?!
@jamieparrish5143. Why not?? It looks delicious!! 😋
@@danacaro-herman3530IT WAS, BUT A1 STEAK SAUCE????
Agree completely
Females bro....
🤦♂️
@@danacaro-herman3530 use cheap meat for a marinade like that, good meat light salt and pepper only
Marinating beautiful steaks like that is a CRIME!!!!!
McCormicks steak seasoning, garlic salt, butter… coat the steaks in it pre cook… then melt a stick of butter in a cup and add those same seasonings to the butter… lather the steaks in it before you cook and then again when you flip them and before you take them off…. 400 degrees… 5mins on both sides… this is how I cook my steaks every single time and they come out 5* every single time. There’s no such thing as a better steak.
😢😢😢😢😢😢😢😢az
I'm sure it's good but to me a good cut of meat only needs some salt and pepper. My preference.
Agreed. You don’t do that to a good cut of steak.
And only add salt to the steak after you cook it because if you didn’t know, salt is a preservative, it will make your meat tougher add a little soy sauce to it before you cook it, and it will bring out the flavor of the meat without adding shit flavor to it 💪🏽
Also don't add pepper b4 u cook it...do it after. Only salt b4 the sear or u gonna have bad times
Best steak marinade i ever had was pure salt. Was camping with the boys once…we had already made dinner but snack time was callin…we prepped a big ass steak to throw on the fire, literally just salted it and wrapped it in foil to rest, sat it back in the cooler.
We forgot about it, and didnt find said steak til morning…it was the most tender, juicy steak cooked over a fire that any of us ever had.
Salt your meat and be patient. 12 hours aint gonna turn that meat into salt lick.
She said the steaks really sealed the deal lol🤣🤣🤣🤣🤣🤣🤣
It didn’t take much!😂
My Tejas heart broke when the words steak sauce were spoken...on PRIME RIBEYE
Only amateur non grilling folks would do that to a ribeye! The perfect ribeye only needs salt and pepper and to sit to room temp!
To each his own! It really doesn't matter how others prefer their food now does it?
Everyone has preferences. Some people like their steak undercooked at a rubbery medium rare. Others like it perfect at medium. To each their own.
@@tomcat8662 He is giving his preference and you also, but we all know that med rare is the way to go for best tenderness.
That's YOUR opinion. Everyone likes their steaks different.
Salt, pepper, and GARLIC
To each his own, but marinating ribeyes? I thought that was for the fajita meat
I sometimes do. When I do the dry brine with salt and garlic powder I use Worcestershire sauce as a light binder and that helps amp the umami flavor. But if not a classic SPG goes well
Agreed. Maybe for choice; but prime no way.
exactly to each their own lol the steak is going in her mouth not yours
Fuck that even good steak from a nice steakhouse needed some seasoning imo 😂 you meat flavor loving people are just whacky.
@nickfrito cuz ur in one of those families that seasons a turkey with mayonnaise. Ur culture on average knows nothing about flavor
People that complain online about how a steak is cooked, or use of steak sauces, are insufferable.
SMFH To each their own. To treat prime beef like this should be a crime.
Those are prime ribeyes. You don’t have to do anything to them.
If you pay for a good cut of meat, let the meat speak for itself. All it needs is salt and pepper. Also that’s about 10 degrees over
💯. I usually do salt pepper and garlic powder but you’re right this is wayyy too much and a little over cooked.
I agree with both of you! Good steak needs very little, I want to taste the actual meat, not 3 or 4 different sauces and 5 or 6 different seasonings.
And yes, it was overcooked for me too.
Yes we've seen the thousands of other UA-cam videos all seasoning with salt pepper and garlic lol nothing wrong with changing it up
True but I will TRY any recipe once...you never know
10 degrees over is a personal preference. A cut like ribeye can be anywhere from rare to medium well and still be tender and juicy
Where was the “best marinade“ part?
You arent really hard to impress, are you?
7 anos de puro sofrimento. Realmente não é pra amador. Gratidão pelo seu trabalho 🙏
I once asked for A1 sauce at a Brazilian Steak house and the cook almost killed me
A1 is a great way to ruin a steak.
Let’s be honest any bbq sauce is going to ruin the flavour. So many thing wrong with the vid it hurt to watch.🥲
How about A1 Fruity?
Let people like what they like.
Then dont add any
It makes Steak amazing
GREAT CONTENT GUYS🎉
That beef looks amazing and probably doesn’t need anything more than salt.
But, if that recipe produces your desired flavor profile, I would recommend changing up your technique. Marinades won’t penetrate a thick steak enough to add much flavor and the acid actually cooks the outer layer before you even get it on the grill, which affects the texture and gives you more of a gray band.
Try dry brining (adding salt only) overnight before you cook. Leave the steaks uncovered in your refrigerator long enough for the salt to absorb into the meat and the surface to dry completely.
Then add your rub immediately before you start your cook. It will be a lot of salt, but a thick steak can take it.
Don’t add the A1 until at least halfway through the sear when you are close to getting the crust that you want. The surface of the steak should be as dry as possible when you start searing. The wet ingredients interfere with the process and, when under direct heat, will basically steam the steak and give the outside a grayish color.
Then add the Worcestershire sauce immediately after you remove the steaks from the grill and start the rest period. I like to do the same thing with beef garum (basically soy sauce with beef trimmings as the base ingredient instead of soy) and it adds some extra umami at the end.
Try 5 garlic cloves and 8 ounzes of water. Put them in a blender to liquify. Stick the ribeye in a zip lock bag with the garlic water for an hour. Remove ribeye and pat dry. Add black pepper and Lawry's garlic salt to both sides. Place on grill and that is perfection!
Marinating a prime ribeye?
Why?
Tell you what, this recipe work beat on cheap minute steaks
... the rib eye is already a great steak ... salt, pepper garlic is enough ...
@@willgaukler8979I like a little bit of onion powder over garlic, but it’s all personal preference
I'm going to just say it, you can absolutely marinade a good quality steak. But A1, idk man.
So many better ways to make a marinade
You shouldn't need any marinade for a prime steak. Oil, salt and pepper. Marinades are for tough or flavourless steaks. You are wasting money using prime beef.
uve never made a steak more tender n have a different flavor to it? If u come from a family that barely seasons anything u shouldn’t comment on ppls posts when they actually try to enhance things. Stay stale n unseasoned somewhere else
Exactly 💯
It's not about Need. It's about want.
If they enjoy it that way, then it's not a waste of money.
@@jeffdoyle1227 The point of paying for prime meat is because of the flavor and tenderness it has. Then you marinade it to make it tender and give it flavor is just insane. I could understand flank steak or even poorly selected ribeyes. But if you don't want to taste good meat then don't waste money on good meat.
Now she gonna divorce him because she know how to make it herself 😂
😂😂😂😂😂
You had me till A-1😂🤣😂🤣
Either this will be a short marriage, or they're just perfect for each other. 😂
"Damn how did you pull off the marriage"
"A steak helped me"
Not even seared on bottom
I know, and a great sear makes for great steak. This was steamed.
I wanna believe it! I really do! But A1?!
The voice and the pfp explains in 🤦♂️
@@stansmith5610bro which stacy hurt you
it’s like your second “women bad” comment here
I just couldn't put that on my steak, I can't trust the process that much
When I make a steak. I marinate it for a couple hours or overnight in Worcestershire sauce. 30 minutes before cooking I dry it and season with salt and pepper. Then into a 350-375 degree oven till it hits 110 internal. Get a cast iron pan really hot and add a little oil. Sear it and add butter, rosemary and crushed garlic cloves basting the steak. Let it sit and when I eat it I have a little blue cheese on the side as well as caramelized onions and mushrooms. 10/10
'No' to the marinating. I salt my steaks, put them on a rack in a pan, and refrigerate them overnight. It's called 'dry brining'. It really gets the salt into the steak. When ready to cook the steak, I hit it with some pepper. Then I vacuum seal the steak in a bag, and sous vide it for about 2 - 2.5 hours at 125 degrees. After the time is up, I pull the steaks out of the sous vide. They will be 125 degrees, guaranteed. I remove the steaks from the vacuum seal bags, and dry them well. I them take and finish them on a 500 degree grill, searing each side about 2 - 3 minutes. The steak will be around 130 degrees when it comes off the grill. Let it rest about 10 min, and enjoy! As far as I'm concerned, this reverse sear is the best method I have ever found for cooking a steak. I do something very similar with beef tenderloin. Friends and family rave about my steaks and tenderloins. Happy grilling!
Everybody got their own way to do steak.
Yup but some just have no idea what they're doing like this lady
@@stansmith5610 she knows exactly what she’s doing tho but everyone else is too stupid to realize it!
She is cooking the steaks exactly how they enjoy cooking them and better yet, how they enjoy eating them with the flavor profile they enjoy! So why is that a crime in 2023? I’d be willing to bet that if we had a good glimpse into your life, we’d probly see numerous things that you cook differently, eat differently, hell, you may even take bubble baths with rubber duckies and a bottle of wine and dim lights instead of doing like the rest of us “Men” and taking the normal 5 minute “man” shower like most of us do but hey Stan, if that’s what you enjoy doing then more power to ya brother, who are we to harshly judge you over something that’s so personal to you, something you enjoy, and something that has no impact on any of us in any way, shape, or form!!
Sure, we can all disagree like adults on how we do things if we want but the way everyone is harshly criticizing these folks they don’t even know and claiming they have no idea what they are doing is just absolutely ridiculous and really shows y’all’s intelligence levels.
Take care and be safe out there in this rude ass world!
She disgraced a perfectly good piece of meat.
Trash
@@1982MCI you're developing way too strong of an argument for the internet. People behave differently here than in person. Like they do when they drive. Live and let live right? Ps. I like my last names spelling better 😄
Did this with some Meat Church Holy Gospel rub.
One of the better steaks I've done.
I will admit that most of the time it's just steak, SPG and screaming hot charcoal but I do like to experiment.
It's midnight, and now I'm checking if any butchers are still open!
Hope your not going to use this recipe! If you are just get ground chuck! Don't waste expensive cuts of meat on this! All it's going to taste like is Marinade no matter what cut it is!
The introduction 😂 top notch 😂
Why would anyone be shamed? if anything, you should be proud! because *STEAK IS LIFE*
Yea…I’ve never bought prime grade. Not even available where I live. Heck I probably don’t even get choice. Looks delicious
Where do you live north korea 😂
Reverse sear method is the way to go.
And I'm sure you gonna rest it and cut it with your coolina knife the Serbian one are you gonna put your meat probe too and baste it with the frothy butter / then are you gonna drop the salt on like salt Bae too? Haha did I go to far?
Sound good and I would also add butter on top of steak while bringing it up to to the sear temp.
Marinades and tubs are for cheaper cuts. Putting anything other than salt and pepper on USDA Prime ribeyes won't necessarily get you a one-way ticket to the underworld but it will get the gods looking askance at you.
I actually tried it, and have to honestly admit, it came out good!
Lol the prime steaks and what was on the grill are not even the same. Lol
I just caught that....lol
I been doing that for years. But yeah that's the route 😊
Love that everyone tells her she ruined the steak as if they’ve been culinary trained for their entire life. Get over yourselves and just enjoy good food and good memories.
Thanks looks & sounds delicious ✨💫☀️💛❤️🧡🧅
In case you want to keep in writing:
Two prime ribeyes stakes (3/4” thick or 1”)
Coat them with Olive Oil
Add a bit of steak seasoning (salt/pepper)
Add a sprinkle of favorite Pork Rub
Place in a container
Cover them with Worcestershire
Sprinkle them with A1 sauce
Marinate in fridge for 2 hours
Get grill to 250F
Place them on indirect heat (top rack u never use) and cook until internal temp reaches 110F
Pull them off the grill,
Heat the grill to 500F
Sear on both sides until grill marks shows “X”
Pull them off and Enjoy
I'm gonna try this looks so good
Nancy said, "Just say no".
I am so hungry right now!
Forget anybody that doesn’t have love for A1 sauce !! It’s undeniably delicious on a well cooked steak.
The way he tells his fingers at the end says 10/10 grillmaster.
lighten up people-- I needed something quick and easy to take a little wild taste out of the meat I buy from the local farm-- This was perfect
A1 on a steak sounds like a reasonable excuse for divorce and judge would give you everything 😂
Yup I got a receipt like that for my ribeye that the best way to cook them👍
Lol
James Vs James 👀 in the C.S
The recipe is the bonus of a high value man. A yrait of a great woman is to have recipes. Its a great combo
Yep, I laughed like a schoolboy each time I heard “pull them off”.
Nothing like putting junk on a prime piece of meat
You married him because of his “meat”!
Yes, it’s A1
That is a perfect looking 👀 steak 🥩. 👍🏿
This looks good. I’m one of the few that like their steaks well seasoned and marinated.
😂
Everyone should worry about their own plate lol
Hears one for those who can't eat a steak that is not well done. Cook as this recipe describes. Now have a nice au jus sauce now dip the stake in the simmering sauce for a couple of minutes just before serving (long enough to be sure there is no pink) you will be surprised at how juicy and tender this stake will be. Now go ahead end thicken the sauce as you may or may not desire 😊❤️👍
A steak ain't right without the A1
I eat steak specifically to eat steak sauce. Everyone's hating but it's like the cheese and strawberry ratatouille scene- combining flavors Makes both even better 😭
You put A1 on Hamburger NOT a beautiful piece of Steak!
A1 belongs on Denny's and IHOP steaks
"Would you like any steak sauce, sir?"
Me: "Why, is there something wrong with it?"
If she doesn't know how much better a Sous vide is, opposed to just putting them in the fridge, well....enough said!
You forgot one step..... Right after you put the A1 steak sauce, they should be put at the bottom of the garbage can and left there.
😂😂😂😂😂
This is what you do when you don't know how to cook steak.
Exactly!
Oh wow I didn’t know there was one universal way to cook anything. God forbid anyone try’s to do something THEY like lol.
@@lavishherbs awww somebody's in their feelings and need a new tampon lol
@@nickblackmon4635 lmao awww somebody broke and need to go get some money lol.
@@lavishherbs and the debate continues! 😂😂😂
I highly recommend K.C. Masterpiece Steak Marinade. If really hard to find because it sells out fast.
Walmart gets it. I have to get it within 2 days of being put on the shelves.
Add a tablespoon to a pound of ground beef. Let it rest for at least 4 hours. I overnight it. Best hamburger you will ever taste. Like filet mignon.
On a steak, overnight, way better.
Try it once, dry rub your SPG, and coat with KC.
So good
Steak seasoning
Imagine, if, in their 'hook up" story, instead of steaks, it happened to be a fat free salad....
Do you have to load it in the fridge for a few hours?
Guga foods "never use olive oil ..." but hey I don't know anything tbh , thats why I am watching this video
Nobody is better at steaks than Guga, nobody. She lost me when she said this is the best steak I woud ever eat and she doesn't know me or what steaks I have eaten.
You ought to be sued!! Those steaks look amazing!
These are the folks who keep Golden Corral in business.
Tell me you don't have taste buds without telling me you don't have taste buds.......