How to Cook a Ribeye Steak Step by Step

[@LownSlowBasics]

Hey everyone! If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!

[@iain1969]

Watching this at 9am and I am hungry for steak!

[@LownSlowBasics]

😜🔥

[@1056944]

When my Weber kettle arrives im trying this thanks a lot man looked epic

[@sltga1254]

Looks beautiful. I think Malcolm would approve.

[@LownSlowBasics]

I think he would too.

[@kyledoman7982]

I could watch this on repeat! Be good to see some more steak videos ! Your a champ at it ..

[@LownSlowBasics]

Thanks mate, got a few more planned too :)

[@MJ-tp1tp]

🤤🤤🤤🤤 so happy we live down the road from austral meats ! 👌🏻

[@TomHorsmanAmateurBBQ]

Oh Man! Ribeye looks awesome !

[@LownSlowBasics]

Thanks legend. Went down a treat!

[@TaylorsFSCooking]

Oh my that definitely looks delicious

[@LownSlowBasics]

Thankyou

[@tikka25000]

Damn you make this look so simple. Easiest to follow instructions out there. Keep it up!

[@LownSlowBasics]

Thanks so much for the feedback

[@nickokesa2047]

thats a nice little smoker/grill/bbq.

[@LownSlowBasics]

I love it :)

[@nzguysports869]

Steak is definitely my favourite food, thanks for the vid mate 👍

[@LownSlowBasics]

You are most welcome

[@anthonywicks5586]

The reverse seared rib-eye looked amazing well done. Starting with such good quality meat makes all the difference 👍

[@LownSlowBasics]

Definitely! Thanks mate

[@damianlarsen3672]

Breakfast food of champions. Looks great

[@LownSlowBasics]

Thanks mate 🔥

[@TonyTony_24]

Hopefully my tomahawk turns out just as good on the Kamado….great video mate

[@gatekeeper88]

Been watching your shows for ages, now I have my own Charcoal BBQ :) (Wife got it for my birthday) - am going try and do a lot of what you've done, but I must please respectfully ask.. You're a great Aussie - PLS lead with Celcius before Farenheight.. screw the yanks, you belong to us :)

[@LownSlowBasics]

Lol c'mon, I never even used to use Celcius 😜

[@danieljoy7504]

Well that looks delicious. Definitely giving that a go.

[@LownSlowBasics]

Thanks mate

[@tonycalio4339]

Recently discovered the channel & loving it. With your brisket cooks you mention how you can complete the cook well in advance of serving by wrapping brisket & storing at 70 degrees C in esky or oven. Could I do the same once the steak has completed the indirect cook (ie wrap steak in foil & store @ 70 degrees C) & reverse sear just prior to serving ?

[@adamshields1982]

Absolutely stunning!!!

[@LownSlowBasics]

Thanks bro

[@juckimal]

Looks amazing. I am going to try a new salt/soy marinade tomorrow.

[@dan_4jj151]

Awesome video once again mate👌👌

[@LownSlowBasics]

Thanks mate :)

[@benbryce2788]

splendid mate !

[@LownSlowBasics]

Thanks bro

[@philhitchings]

That looks perfect and reverse sear takes the stress out of getting the steak done "whilst the grill is hot", I almost regret doing Slow ribs today. Still there is always next time!

[@LownSlowBasics]

Too right! Thanks mate

[@chisel83]

That turned out awesome Aaron 👍

[@LownSlowBasics]

Cheers legend

[@drewhalliday4385]

Damn only just saw the comps not for New Zealand haha bloody good looking steak though 👌😅

[@LownSlowBasics]

🔥 thankyou

[@victorbitter583]

That was perfection. You're gonna shit like a German Shepheard after all that lol. cheers.

[@LownSlowBasics]

Thanks mate. Yeah you may have been right. 😂

[@absoz]

Steps done... Did a reverse sear of a 600gm tbone last night in my Weber Smokey Mountain, after bringing it up to internal temp, took the top and middle section off, stirred the coals (lump charcoal) til scorching hot whilst it rested as per you. top grill onto the ring around the coals. Then 1 min, flip 1min, flip and turn 90, 1 min, flip 1 min.... divine. But had to cut with a dodgy cheap supposed steak knife That gorgeous Dalstrong would be right at home here in Sydney

[@absoz]

Ps reverse sear is the way to go... yours look spot on 👍

[@LownSlowBasics]

Thanks so much! Sounds perfect! Don't forget to comment on the original giveaway video too if you hadn't already!

[@absoz]

@@LownSlowBasics yep, already done 👍

[@offthemeynroad4054]

The best cut of steak bar none!

[@LownSlowBasics]

It's great!

[@brodyortiz1466]

Love your videos man. I’m smoking a pork shoulder right now, had to after watching your video of it on the Weber last night!

[@LownSlowBasics]

Thanks so much! How'd it turn out?

[@tongietonks]

That’s a neat little smoker you got there 👌🏽

[@LownSlowBasics]

It's such a good unit :)

[@tongietonks]

@@LownSlowBasics might have to look into one

[@Vikturus22]

I am about to purchase the bbq you are using. is it good for a first timer? can I do small briskets on it no problems?

[@alfalco]

Awsome cook as usual . Thanks for all the content buddy. Its getting hard to get a carpark at Austral Meats on a Saturday morning. Ive been buying the olive pips in bulk there also. Cheers mate.

[@LownSlowBasics]

Most welcome mate. Yep Australs is bloody busy!

[@shorty20011]

Nice 1

[@LownSlowBasics]

Thanks mate

[@gsmmechanical]

cut grill grates down to fit with cooking grates removed, stops them sliding around

[@LownSlowBasics]

Awesome thanks mate

[@12xxddr]

Hi, do you believe in dry brining large steaks like this at least 24 hours before? Surely 10 minutes (before grilling) can't do much by way of penetrating into the centre of the steak. Also dry brining breaks down connective tissues and makes your steak more tender. Thoughts?

[@task82]

Would you apply the same method when cooking some eye fillet medallions from the supermarket on the Weber Kettle?

[@LownSlowBasics]

If around the same thickness, yes.

[@task82]

@@LownSlowBasics the cheapos from the supermarket's are nowhere near as thick as that big boy. Any chance of doing a video in the future doing reverse sears using steaks from supermarkets?

[@LownSlowBasics]

@@task82 if they are thinner I’ll usually 30second flip until desired internal temp :) but got a vid coming out soon on a thinner reverse sear too.

[@task82]

@@LownSlowBasics awesome, can't wait 🥩

[@fotovisionadelaide3767]

Hi Aaron, where in Adelaide do you get Kosher salt, I have looked in about every supermarket and can’t find it. Is it labelled something else? Regards Michael

[@zlatanthegoat1794]

Once again money bro! Im doing the pork belly in the kettle today, hopefully it comes out juicy with some good crackle. Keep it going bro👊👊

[@LownSlowBasics]

Thanks bro! How'd it turn out?

[@zlatanthegoat1794]

@@LownSlowBasics really bloody good! I took it off at an internal of 190, was juicy as with a delicious crackling. That jaccard really makes a difference, great tip keep it up bro!!

[@FatherJoel]

Evenness of that cook is unbelievable. Just wondering if a bit of butter during the grill phase would have taken it up a notch. Just subscribed 👍

[@LownSlowBasics]

Thanks legend, one way to find out 😜

[@FatherJoel]

@@LownSlowBasics Ha ha. Indeed!

[@raymondmarteene7047]

Cheers for that, looks great. Have watched you do rib eye, brisket, and ribs but what can you do with topside roast to make them better? Not the best cut for much other than mince but I have a couple of roasts that I would like to use. Cheers

[@LownSlowBasics]

The only thing I've used topside for is jerky. Unless it's a high quality well marbled piece, I wouldn't use it. Can go alright served as a medium rare cooked roast, but much better cuts out there.

[@raymondmarteene7047]

@@LownSlowBasics cheers for that, it is export black Angus direct from the grower in western QLD, might smoke it low in the Weber with snake method.

[@robertaltomari2260]

All steps completed

[@LownSlowBasics]

Thanks mate don't forget to comment on original vid if you haven't already

[@robertaltomari2260]

Yep all done

[@BrynPrice]

I find whilst great eating when i've got guests over setting up my kamardo for a single steak midweek is significant effort (i need one of those little joes like you); but could i do something similar and quicker on gas (Webber Q)?

[@LownSlowBasics]

Yes definitely, all about indirect and then direct, could do oven then pan if you want.

[@lucaskennedy8279]

I wish you could taste a video 😩 could you do a steak experiment with MSG next?

[@LownSlowBasics]

I've actually been thinking that myself! Stay tuned 😜

[@danw8012]

Well. I wasn't going to have steak for breakfast today but now it's a real possibility. My arteries really hate you. But my taste buds are throwing a party

[@LownSlowBasics]

😜 my arteries hate me too.

[@artscendence]

Guess what I’m eating for dinner tonight 🙃

[@LownSlowBasics]

Not a salad 😂

[@joelc144]

Little bit under for my liking. Looks amazing though 👏

[@LownSlowBasics]

Thanks mate

[@kieranpoulten7811]

What are they details of the bbq you use in this video?

[@LownSlowBasics]

It's the Oklahoma Joe's Rambler :)

[@jkturtle6384]

What does wrapping the steak in foil do?

[@LownSlowBasics]

Just helps it rest more steady and keeps any juices from running out. Was a cold day too

[@okcstatik1033]

How do you like that little Rambler?

[@LownSlowBasics]

Absolutely love it, great cooking space and the adjustable charcoal grate is so handy

[@MichaelStanwyck]

Where is 48 degrees “room temperature?”

[@vantastic]

God damn...

[@LownSlowBasics]

😜🔥🔪

[@apollo5751]

i'm a VEGAN.. I am SO offended.. lol..

[@LownSlowBasics]

😜🔥