Reverse sear bone in ribeye #eddekstyle recipe in comments
Reverse sear bone in ribeye #eddekstyle recipe in comments
by Pitmaster4Ukraine
13 Comments
sixmudd
Need to work on your slice game. Maybe invest in a new knife as well. Steak looks good though
RibertarianVoter
Lol I came here to say “who needs a recipe for a ribeye?!” and then there isn’t actually a recipe in the comments.
PozuelosR75
You had me…. you had me…..then you fuckin lost me with that horizontal cut. HOW DARE YOU! 😂🤣
But in all seriousness, nice steak 👌🏻
BBQ_IS_LIFE
Sharpen that damn knife! Geez
90s_Simpsons_Only
Minus points for white gloves
Curtmac86
Ok, yes. I mean yes
musclehamster59
That grass-fed beef 🤌💋
SwampAss411
Mmmmmm rawrare
Legio-V-Alaudae
You finger fucked that steak so much, you made it raw again.
photog608
Is that a tumor?
Pitmaster4Ukraine
**Flaming Steak Glaze Recipe for Approximately 1500 Grams of Steak**
First, let the steak come to room temperature for 4 hours. Trim the two membranes off the top as much as possible. Pat dry with paper towels or a freshly washed dish towel (without detergent). Then, preheat the BBQ very hot, ensuring you have an indirect cooking area. Start with the meat side down, then flip it over; the fat side will flame up intensely. Have vodka nearby to douse the coals if needed. Flip it in time and continue until it’s a nice dark brown above the coals.
Next, use a long spoon to apply this sauce: **Flaming Steak Glaze**
– 1 small onion, finely chopped (I always squeeze it with a garlic press into the glaze) – 2 cloves garlic, minced – 1 teaspoon ground ginger – 3 teaspoons thyme – 2 teaspoons coarse pepper (preferably freshly ground) – 4 tablespoons sweet soy sauce (Ketjap Manis) – 3 tablespoons Heinz ketchup – 15 to 25 tablespoons vodka or rum
Using a long spoon creates a spectacular effect over the hot coals. Put on a glove and do not pour the glaze directly from the bowl onto the meat. If you don’t want it flaming, you can use a strong beer or fruit juice instead. Make sure the BBQ is no more than half full; otherwise, you won’t have a place to move the meat if things get too hot.
Be very careful and wear fire-resistant gloves (I know from experience that even I sometimes burn my hands). Prep the glaze well; if you haven’t reached an internal temperature of 47°C (117°F), extinguish the middle section of the coals and cook indirectly until you hit that temperature. Let the meat rest on a plate for a moment, then wrap it in foil for 15 minutes to rest. If done right, you should have a nice medium-rare steak.
Good luck! Feel free to reach out with any questions or comments. Photos and videos are appreciated! Best wishes, Edward Hirschfeld.
P.S. Only add salt after slicing; Murray River salt tastes great!
Ragu773
Why u so nervous bro. It’s just a steak.
karakth
Quick question. How do you resist popping slices of meat into your mouth as you’re cutting? I’ve never managed that part myself.
13 Comments
Need to work on your slice game. Maybe invest in a new knife as well. Steak looks good though
Lol I came here to say “who needs a recipe for a ribeye?!” and then there isn’t actually a recipe in the comments.
You had me…. you had me…..then you fuckin lost me with that horizontal cut. HOW DARE YOU! 😂🤣
But in all seriousness, nice steak 👌🏻
Sharpen that damn knife! Geez
Minus points for white gloves
Ok, yes. I mean yes
That grass-fed beef 🤌💋
Mmmmmm rawrare
You finger fucked that steak so much, you made it raw again.
Is that a tumor?
**Flaming Steak Glaze Recipe for Approximately 1500 Grams of Steak**
First, let the steak come to room temperature for 4 hours.
Trim the two membranes off the top as much as possible. Pat dry with paper towels or a freshly washed dish towel (without detergent).
Then, preheat the BBQ very hot, ensuring you have an indirect cooking area.
Start with the meat side down, then flip it over; the fat side will flame up intensely. Have vodka nearby to douse the coals if needed. Flip it in time and continue until it’s a nice dark brown above the coals.
Next, use a long spoon to apply this sauce:
**Flaming Steak Glaze**
– 1 small onion, finely chopped (I always squeeze it with a garlic press into the glaze)
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– 3 teaspoons thyme
– 2 teaspoons coarse pepper (preferably freshly ground)
– 4 tablespoons sweet soy sauce (Ketjap Manis)
– 3 tablespoons Heinz ketchup
– 15 to 25 tablespoons vodka or rum
Using a long spoon creates a spectacular effect over the hot coals.
Put on a glove and do not pour the glaze directly from the bowl onto the meat. If you don’t want it flaming, you can use a strong beer or fruit juice instead. Make sure the BBQ is no more than half full; otherwise, you won’t have a place to move the meat if things get too hot.
Be very careful and wear fire-resistant gloves (I know from experience that even I sometimes burn my hands).
Prep the glaze well; if you haven’t reached an internal temperature of 47°C (117°F), extinguish the middle section of the coals and cook indirectly until you hit that temperature.
Let the meat rest on a plate for a moment, then wrap it in foil for 15 minutes to rest.
If done right, you should have a nice medium-rare steak.
Good luck! Feel free to reach out with any questions or comments.
Photos and videos are appreciated!
Best wishes, Edward Hirschfeld.
P.S. Only add salt after slicing; Murray River salt tastes great!
Why u so nervous bro. It’s just a steak.
Quick question. How do you resist popping slices of meat into your mouth as you’re cutting? I’ve never managed that part myself.