The Perfect Ribeye Steak Over the Fire | Cooking with Breeo

We keep it simple this time with an easy over-the-fire ribeye steak recipe, this is a great staple for any backyard chef.
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[@jetpilot555]

The first one is well done. What a way to ruin a good cut!

[@OmaMspDenSan]

Give that man a glass of wine to go with his bad boys! hahaha (I just bought an x series BREEO and intended it for fire pit use, but didn't know it had cooking functionality on the top (sear=plate) very good.

[@rickeyvance3186]

By far the most realistic drilling video... How I do it.. The step by step chef stuff isn't perfect just a guideline n opinion... temp even cooking and yep fat rendering. Awesome video

[@Chris-xu6gi]

When I salt my steak I leave it out longer. I find that yes, the salt pulls moisture out , but the steak will draw most of it back in and take some of that salt in with it

[@carmenh5907]

Looks so good! I will try this for first cook on breeo tomorrow, can't wait! I like the table, can you please share where it was purchased from? I want to get one too. Thanks!

[@williambelott1897]

thanks Scott

[@mrsmith7751]

Looks really easy for the steaks to slip right into the fire.

[@kevinjohnston566]

Even blacked out drunk I wouldn’t let that happen. It’s really not an issue as long as your IQ is above 65.

[@robtanner1508]

With all of the recent focus on the reverse-sear method, this demonstration by Scott reminds us that the sear-first method is sometimes the best choice. Reverse-sear is most effective in a controlled low temp (< 250F) oven environment. That’s not something you can create on a one-sided open-fire grate.

[@Capt083]

Shame we cant afford steak any more in America

[@bmarianne6]

This model is being discontinued. Have you tried the new model with the added searplate griddle? Any recommendations?

[@RONALDB62]

I got the new sear plate, same methodology, just more room.

[@GreyontheBeach]

You ABSOLUTELY want the moisture out. What do you think dry aging is?

[@GreyontheBeach]

Dude, that’s not blood that comes out of the steak. Geez…

[@StephenFishbach]

awesome, thank you for this video. love the step-by-step instructions. what are the gloves?

[@merlin2111]

Most people get welding gloves.

[@danilojones7193]

Niceeeee

[@4liter]

Even easier, reverse sear at 300F in the oven to 90F internal or so then sear on the ring. Easy!

[@bighairyfoot1217]

.. How many of the people's possess one of those grill machine?..

[@pizzasi]

The top is the deckel

[@JL-rj5jx]

Could you give me dimensions of grill plate vs sear plate 19 ,24, size of these would help, inside to outside is there a place to see all dimensions and do you make universal pieces to fit all sizes. More videos too

[@nickc4276]

What size is this one?

[@breeofirepits]

This is our X 24 model.

[@nickc4276]

that's the one I just bought!!!! awesome.

[@joshgrove1042]

You aren't cutting across the grain. The grain is going up and down. It is a steak!

[@jetpilot555]

You said "... where I come from". Where did you come from?

[@user-td6yv6lr7p]

Way too much salt, and overcooked

[@lanesteele240]

That is a lot of salt bro.

[@annesimon537]

Buddy, your hand hygiene....