DOUBLE CRUST Ribeye

[@user-zj5rb3xo7d]

“Smoke over hickory” What have they done to max or has he finally run out of applewood

[@ervaggarwal2153]

I think he may have run the entire world out of applewood

[@MaxtheMeatGuy]

It felt wrong, and it won’t be happening again...

[@nk0795]

@@MaxtheMeatGuy yea that's right it wont lol

[@bornhustlin5241]

@@MaxtheMeatGuy it better not I want to hear the sweet sound of you saying "apple wood low and slow"

[@mazda_rt24-p]

Nice profile pic

[@quackingtoniv5271]

WHERE THE APPLE WOOD LOW AND SLOW AT 🍎🪵

[@trigger1631]

Shit

[@MaxtheMeatGuy]

I tried something new, and it felt illegal... last time I’ll be doing that

[@brandonszczech6516]

@@MaxtheMeatGuy understandable. Have a nice day

[@miek4388]

Shit

[@jubbybrab]

@@MaxtheMeatGuy I tried roasting over oak and now my steak tastes like an acorn.

[@ienvifunko4458]

nobody: max: smoked over apple wood low and slow

[@khalilwilliams3176]

This comment format getting old 🥱

[@flash9344]

@@khalilwilliams3176 yeah

[@purkibeatsaber4789]

@@khalilwilliams3176 🥱

[@crapcase3985]

5 words, "Applewood, low and slow" WHERE ARE THEY.

[@username8885]

That's 4

[@mythydamashii9978]

@@username8885 maybe "WHERE ARE THEY" is 3 words 😱😱😱😱😱

[@username8885]

@@mythydamashii9978 OMG OMG 1😱😱😱😱😱😱😱😱

[@deez7297]

@@username8885 applewood is one compound word

[@username8885]

@@deez7297 yeah? It's still 4

[@lieutenantflyboy]

I’ve started saying “low and slow” to my grill, even though I don’t have applewood, and it automatically makes the food taste better. Thanks Max! 🥩

[@omegatone4557]

How is that possible:V

[@oworange]

@@omegatone4557 simple, they use mesquite

[@glintisfire9471]

Not used to smoke over hickory

[@quocvietophu5452]

Max in his 70s be like: "Wait, what was the wood I used to smoke my meat with?"

[@ihnafajaaac]

"And a buttery blanket" Gordon ramsay: THAYTS TOU MUCH BUTTER

[@stefek147]

THE STEAK ALREADY HAS SO MUCH FAT ON IT

[@신신-c4m]

From the guys that never even cooked a steak

[@ihnafajaaac]

@@신신-c4m this is a joke you know

[@신신-c4m]

@@ihnafajaaac the first one was but not the rest i think..?

[@Pheminon1]

I recommend dry brining for a whole day for thick steaks. Makes SUCH a difference

[@yaboiis696]

“Only salt” LIES I SAW PEPER ON THAT STEAK CLEAR AS DAY!!!!

[@andrealewis6654]

So did i

[@harleenhufflepuff340]

😂 I came here to say this!

[@luckytrinh333]

_Time traveler kicks rock:_ Max: *Smoke over hickory*

[@kosemkamtsan]

Truly awesome, but shouldn’t you pull it at 120 to let it come up to around 140 after a good 15 minute rest? Looked to be a bit over medium.

[@mohdnaqibmazlan354]

just asking out of curiosity: if we base the steak while searing flaming, does it cause bitter taste?

[@kevin_dasilva]

I just suppose that fire would be going everywhere like "SWOOSHIFOOOOOOOSHAHHHH"

[@MrWeebs-gc2jj]

Your lunch: My lunch: rice and ketchup

[@owenjones3472]

Try cooking your steaks to 115 they’ll hold more moisture and have a more pleasing color on camera

[@chclt_thndr]

“Smoke over hickory” You have become the very thing you swore to destroy

[@cake6420]

The only thing that needs changing in my opinion (not a right or a wrong answer) is when you go to put the butter blanket on the steak that is on the grill put that steak in another pan so you don't lose all that butter and it bathes in it. Edit: Never mind I was wrong there was a pan already playing bathtub in the video and Max is a great cook!

[@MaxtheMeatGuy]

Good point! I did have a pan below it, but I like the way you think!

[@cake6420]

@@MaxtheMeatGuy Dude your content is literally delicious.

[@broderzzcompany]

I just imagine Gordon Ramsay reacting to this: "You fucking doughnut, thats not how you cook a steak,"that much butter, oh no" "Thats raw!!!

[@broderzzcompany]

@Yummy i dunno, that's kinda raw to me. I know thats medium rare or so, I am not expert in steaks, I just like mine steaks to be well done.

[@ımarkovı]

@@broderzzcompany yikes

[@vladimirprotein1275]

americans really want medium rare steak that still has a blood on it, but for us asians we cook our food until it is well done, and we dont want to see any blood coming out in any kind of meat its either a pork or a chicken.

[@broderzzcompany]

@@vladimirprotein1275 yeah, here in UK too chicken, pork, lamb, any kind of meat, I never like to see blood in it.

[@peveral4246]

@@vladimirprotein1275 The red juice in rare steak is actually called “myoglobin,” which is different from blood in the fact that it mainly consists of protein. Actual blood would be like a thick, black pudding by the time the steak was done cooking.

[@sagenardi4974]

Man needs to own his own restaurant

[@khalilwilliams3176]

Double sear!!!!!! That’s a deliciously good idea.

[@damonbell420]

Dude! I'm so proud of you for finally using a more bold wood!! Hickory is superb, a real step above apple wood. Nicely done, sir!!

[@SillyCider]

This man needs to get a restaurant. I NEED HIS FOOOOOOOOD

[@yourneighborhooddeadpool488]

I gotta tell my dad about your smoking tips, he’s got a smoker himself and he’s made some amazing smoked corned beef (which is close to pastrami), brisket, and smoked pork.

[@gordongheko9086]

My favorite video uhhhhh that steak looks sooooo good dude, and it sounds like velvet when you cut into it

[@realkingofantarctica]

You are certainly right. That ribeye is a sight to behold.

[@jamesthepanther6346]

I can just imagine him saying “This is the best way to cook a thicc (with 10 Cs) steak”

[@eliyahthegamer7124]

Bro I really love ur vids

[@MaxtheMeatGuy]

Thank you!!

[@eliyahthegamer7124]

@@MaxtheMeatGuy I’ve been watching your vids for so long you inspire me

[@babyjoe2123]

How much meat or seafood do u eat? Max: yes

[@Sajovo]

wat

[@MaxtheMeatGuy]

Yes

[@MusikByImma]

The way he garnished the steak at the very end is actually very impressive, steak garnish isn’t common because you have to do it perfectly and he definitely did

[@raheemgul362]

Your recipes I trie every time are besttttt

[@marisars1101]

I'm outta body watching and salivating over THIS DELICIOUSNESS !!! Except *over apple wood, low and slow*

[@aprildeardurff1674]

Love u max! Liked and subscribed always! And what happened to your applewood????? You used hickory instead? Whaaaaa

[@recoilix8165]

This guy can think of anything and make it look good

[@jackstailers3248]

What’s the minimum temp to kill all germs and bacteria in beef again?

[@maynevent2744]

DAMN BOI ITS THICK

[@iamyourmaster.6795]

Apart from "over the cooking fire " this my next best chef

[@luked4043]

I love this. Who cares about whether the steak does indirect before or after the sear. Just do it twice!

[@rondanorris5504]

That's some fine looking steak you got there, cowboy 🐴

[@svtfoeftwjatnlpsucks50]

HICKORY 💀😭

[@genzyzz8849]

"Season with only salt" Proceeds to sear it with pepper on the sides

[@ethicscommitteememberremin4666]

Did you get both crusts?

[@LuXinxo]

In the beginning bro really said “🤺”

[@skalidev]

"sho good" hits different

[@DunkYTP]

Max never fails to make me hungry

[@bamlam2328]

Do you think you need so much butter? Will that flare?

[@ThBstInThBusin3ss]

I hope everyone is having a great day god bless everyone

[@gorgehernandez4317]

At my peak while I'was Baking at-°420 ..! (i'had just started to level-out now regaining motor-function senses to my balance equilibrium...) 😂jk "Oops! Almost forgot the blinker fluid!.." Anywayz!.. I think that this guy's pretty cool I like & enjoyed the way he presents the shows how he Challanged and displays his cooking for all of us to learn and be entertained at the same time pretty much tuned-in yall over them freaking steak-videos..! Your Cooking and Showmenship abilities is Great'👌really enjoyable to watch the Show! Thanks keep'em coming...

[@razzaqmasih9948]

Love this. So delicious.God bless you.

[@yaqubrahman1371]

He speaks like peace control kyle Max:I'm peace control max plz call me that

[@npc_rust]

someone: how much butter max: yes

[@SanataniEdits]

Imagine gordon being here and roast him by calling him a donut

[@hydrafortt]

I don't think so cuz that steak is perfectly cooked

[@edasner8959]

Never went below 200⁰ for my low and slow but I think ahm fittin' tah staht!!! Commenter's Edit: My father was a huge fan of dead cow. He grew up in Europe during the Big War in a place where meat was scarce before the war. One of his most enthusiastic meals was one of T-Bone baked potato and any vegetable side. I regret that I never discovered youtube chefery until recently as he passed a little more than a year ago. Max, your methods and properties would have made him cry.

[@drfudgecookie5800]

Did you sear it with butter?

[@dree7108]

Me after watching all you videos Me: and smoke over apple wood You: smoke over Hickory wood

[@Drexybyl]

Can I hire you be my personal chef that looks amazing

[@MDRx767]

The glaze and the butter.. every time

[@zattlahabibi1137]

Is the garlic bomb just for decoration?

[@warpeace4058]

Was the ribeye dry aged?!? Looks so good!!

[@NY_Midnight_Munchies]

Love how you cook the meat

[@starlingermosen7545]

Now that looks amazing

[@obliviouz]

Whoa. You just applied double-frying to steak crusts and it's f'n genius!

[@markieray78]

You definitely know how to eat 👌🏽

[@gawd-zila]

Garlic go *smoosh*

[@peanutman230]

Wouldn't garlic powder burn?

[@flahboi]

And I say to them,who need salt bae when we have Max the meat guy

[@thelivingtribunal6641]

Finally a non pink well done steak 👏

[@rex-sama966]

Instructions unclear. I started cooking at 4 pm and it is now 1:30.... my steak is burnt🤨

[@myzticghxul1788]

He met that when it hits the external temp of 1 30

[@rex-sama966]

@@myzticghxul1788 oh fr...

[@blacktemplar2377]

Steak tastes good with honey and cinnamon.

[@mythydamashii9978]

Nice ingredients or recipe. You might be a chef later!

[@anon-existanthuman1929]

Help they replaced max the meat guy with fred the bread man, WHERE THE HELL IS THE APPLEWOOD

[@mantisatashrimp7846]

"This is the best way to cook a thick steak" "Firstly, cut it in half..."

[@mohammadrajibuddin7255]

This looks amazing.

[@watermonsters1230]

the steak thirst trap

[@mossyshotgun5902]

Oh man that looks great ! Damn makes me hungry !

[@he_trape1151]

Everybody 1st till you refresh the page.

[@forbiddenuniques2855]

Max can you try to make porotta and beef curry 👍

[@princeicykeybord]

Finally something I can eat on this page 🤤

[@cyberwolf-2707]

Nice applewood there.

[@chiksilog6254]

i like your videos but some of your ideas are crazy lol. This vid is cool tho. Keep doing what you doing bro

[@Glokens]

Apple wood has left the chat.

[@brendannelson6385]

i gotta try that. looks so good

[@crashvalo]

I've never seen a garlic look oo delicious 🤤

[@babaXIII]

I'm not too sure about the science, but isn't it a bad idea to cook a crust before putting it on the grill to smoke? The whole point of a reverse sear is that when the meat gets to a certain temperature, it stops absorbing smoke. We talked about this in a smoking class I had a few years ago.

[@nate5051]

this man should make a beef wellington with stuffed crust

[@YaBoiJern757]

BEST IN THE WORLD CRAIG!!

[@someguywithnomustache4169]

why did you put so much butter in there??? it only needs like 2 or 3 slices max.

[@peveral4246]

He used more butter than what was needed for the steak so that he can reserve the rest for sauce. 0:48

[@someguywithnomustache4169]

@@peveral4246 wait, I'm not understanding what your saying, so if your gonna use way more butter than needed, you can use the little butter left for the sauce? Isn't that fundamentaly flawed? I don't understand your point but ok.

[@loyalendeavor7991]

Max is inspired by the cliche the more butter the better😁

[@someguywithnomustache4169]

@@loyalendeavor7991 that's not a good thing... That's just wasted butter.

[@peveral4246]

@@someguywithnomustache4169 None of the butter used in this video was wasted. A few months ago, Max uploaded a more detailed video regarding his double crust steak method; before smoking the steak, he placed a cast iron skillet underneath it to collect any drippings and melted butter. The accumulated juices were then mixed with the herbs shown beforehand and used to baste the steak during its second sear on the grill. What remained in the pan was collected in a jar afterwards and used as a sauce for the steak.

[@albireotheredguard1599]

What does tying the steak up do to it?

[@melchorabieljustinc.3523]

Sometimes I wanna bite my phone because of this

[@robcoultis4460]

You should be in a competition with Gordon Ramsay

[@pablogarcia954]

Thank you for not stabbing your food with a “meat thermometer”

[@fortnitegamer5266]

Max “Only Salt” Me “Then what the hell are those black spots on that steak???”

[@bluemelon4824]

That’s the best stake I’ve seen you make but don’t get me wrong all the stakes you cook looks good

[@rodneyradhoe4649]

It will be minus 20 and americans be like: lets barbecue

[@XGNJONNY]

Hell yeah

[@lilmobjr3327]

Did you know everybody that watches this always want you to be their chef it don’t matter how long it takes for you to cook it they just want it cause it looks good and prob tastes good

[@G3lato]

Beet way to cook a thick steak is cut it thinner 🙌

[@codytaylor7861]

Now season THAT with the dehydrated crust.

[@96dacruz]

You never seem to disappoint my dream steak 😅

[@methat1guy225]

he used hickory not apple wood wth

[@itssenpaitime7680]

Who watches this knowing there never gonna cook this

[@reshmathomas4197]

This looks delicious. Just let us know when you get gout.

[@tssc1095]

Why only seer on pan for better crust