Live Fire Steak

How to Grill at Steak over a Live Fire.
I cook steaks all kinds of ways. Reverse sear, sous vide, high temp broilers, etc. I strongly feel that everyone should master the most basic way of grilling a steak. Grilling a steak over an open fire is at the core of cooking. There is something about the primal nature of this method that gets the blood pumping. Whether you call this an open fire steak or a camp fire steak, we can all agree to call this delicious.
Recipe: www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ​ #GrilledSteak #Steak

[@UKGarrardF]

Matt, You’re easily best content creator on BBQ KZbin. Thanks for all of the great recipes

[@MeatChurchBBQ]

That’s high praise. Myself & my team thank you very much. They make me look good.

[@kellyrides429]

Agreed 👍🏻

[@c1a9r9l4]

Tied with Malcolm from how to bbq right !

[@ChudsBbq]

Damn! What a cook! not gonna lie I pulled a steak out of the freezer halfway thru this vid haha keep killing it!

[@MeatChurchBBQ]

Thanks brotha. Keep doing your thing. You're on fire!

[@GrizzAxxemann]

We need a collab!

[@joselh9]

Collab for sure! Two great people!! Appreciate ya'll.

[@bryantpartazana6356]

Brad and Matt collab!!!

[@MikeTatman]

Recently discovered your channel. I’m off work for medical leave and I’ve been binge watching all your videos. I’ve almost watched them all. Hahaha. I snagged one of those thermometers that you use. Got tired of my shitty one. Thanks for the awesome content. I can’t wait to try some of your recipes.

[@cpmow831]

I have been using the cast iron skillet to cook my steak for years and I love it. I finish with the butter, rosemary, and garlic. I love it.

[@FloggingMicah]

Matt, your outdoor kitchen hangout is unparalleled. Life goals!

[@CanesFinsNut]

Appreciate what you do with your content as it's making me wayyyyyy better around the grill and my smoker! Hands down the best content on KZbin for all thing BBQ.

[@blazedlightyear8158]

Always a banger. Love your videos and seasonings Matt. It's like I'm your apprentice, without you even knowing it

[@rodpilcher2804]

Dunno how I missed this but LOVE your content! By far best content on the KZbin!

[@catherinejohnson3755]

most definitely , meat church master chef matt , YOUR AWSOME !

[@whitefalcon860]

After years of being a one time flipper this has made me re-think things. By the way your seasonings are amazing! Keep the videos coming!

[@stephenfriend442]

Matt your videos are always top notch!

[@tommyvtexantrogden2682]

I love this ! i'd love to see a full meal cooked over a live fire - protein, veggies and even a desert

[@MrBolognaTony]

That outdoor kitchen is amazing!

[@brandonmgrezaffi1269]

Matt!! Another awesome Job! I love the Reverse sear which I just done with some Tomahawks but this is now on my radar!! Your videos are the best and thanks for helping your fans!

[@ChineseJai916]

This is amazing! Pulling a steak out when I get home! Droooooling at work

[@harrythehorsebbq]

Nailed it Matt! Awesome job!

[@matthewmorales9023]

Awesome looking steak! The spinalis on that ribeye was impressive. Love the content Matt

[@JonBooks]

Thanks for the Great content! You guys are the best!

[@terryhamilton985]

Thank you. Steak is under appreciated. So many other things to cook…steak is by far the most satisfying. Thanks for touching it again. And once again excellent video, presentation. Rock on.

[@conradbennett3251]

Another awesome video! Love it!

[@greghirsch491]

I’m enjoying your content and have purchased a few of your seasoning’s (which are awesome). I was also a one flipper as that’s how I learned when working in steak houses. I was always under the impression that multiple flips would make the steak tough. I think you’ve changed my mind. Keep up the good work and I will be buying more of the seasonings!

[@johnmarkpool4097]

Totally Awesome "How To" open grill a perfect TEXAS ribeye! Thanks from obscure JMP BBQ of Liberty Hill, TX!

[@JBRAAPY]

Dude ive been putting Holy Gospel on my steaks for over a year and love it...Great content again!!!!💯🔥🤘🏼🤘🏼🤘🏼

[@KyleRhoneforBellevueward3]

Great video Sir.

[@Dan-pp8oy]

That was instructive….thanks!

[@robertmullen5211]

Love it! Not doing steak today but a long sous vide of pork belly. Wasn't sure about the final seasoning and char but as soon as you pulled out Holy Gospel, BAM!

[@EliteBBQSmokers]

🙌Great video and good instruction. Keep them coming man.

[@alans6767]

Awesome, I am craving a steak now, thanks keep it up.

[@hillbillydan4721]

Awesome looking steak, I love the story on which piece to share with the wife !!!!

[@justinmoore2125]

Great video as always thanks

[@billspann8958]

Thanks Matt and MC crew. An informative video! Grilling, cooking with fire and like should always be minimal ingredients IMO. Good job!

[@FerretL0ve]

Just moved to the Dallas area this last year (just north of Waxahachie on 35 actually), and heard about y’all from Brian Stevens. So glad I did. I’m digging what you’re doing! Gonna have to swing by some time and check out the shop! Keep the awesome content coming!

[@tonyschumann5850]

Thanks for being true to what you do and teach!

[@MeatChurchBBQ]

My passion. 🙏🏼

[@tomchepey2999]

Awesome job 👍🏻👍🏻

[@delsurf71]

The how to cut the steak with your wife is awesome…all us guys know we don’t do that but makes for great “cooking guy talk” and I am sure you are one of us.

[@billyhughes9776]

Beautiful! Man I'm hungry now.

[@TMac0925]

ONLY way to cook a steak! Ok there are other ways but this way can’t be beat. Thx

[@lineypete]

Looks amazing Matt! Nailed it. It's almost a reverse sear/reverse.. lol.

[@davidn.3369]

Dang! My mouth is watering. I love me some ribeye. Keep up the good work, my friend.

[@CoolHandLukeakaSgtBilly]

You have my mouth watering in overload. AWESOME steak. Thanks for the lesson.

[@MeatChurchBBQ]

Love it!

[@nick_805]

Matt, You, Jirby and them boys at Millscale know what's up. I'm a Santa Maria native so it's cool to see you guys representing us out there.

[@Sholly6363]

Nailed it ! That knife tho 🔥 !

[@russellmarkman2919]

Awesome vid Matt... you are my go to when it comes to smoking (and now Grilling) meats!

[@MeatChurchBBQ]

Thank you!!!

[@morgatron34]

My man 😁I haven't been cooking my steaks right. Looks amazing!

[@floridawashprosllc6542]

I love that grill.

[@lucasDwooten]

Good Lord… I absolutely love cooking over an open fire. The convenience and options of a pellet grill are great, but there’s such a natural connection with a live fire for me. Great video as always!

[@MeatChurchBBQ]

Thanks Lucas!!

[@237racing3]

We need more open fire videos!!!

[@narbekalantarians6269]

Nicely done! It's hard to beat steak on a live fire.

[@steelcrusher]

Wow! Amazing! 👍👍

[@jim3578]

Love your dog (more please) and videos. We use your seasoning all the time. Really like your herb and garlic. Did your shotgun shells last weekend, big hit!!

[@andrewesquivel5442]

that backyard setup is the dream. Can you do a video going over your setup in detail?

[@saltlife1349]

Man I wish you had temp’d that grill! Looks absolutely delicious!

[@MorganWhaley]

Looks amazing!!!! Thanks for the video, so good. :-)

[@moebre4life]

Sheeeeeesh 🤤🤤🤤! Matt, thanks for the info about buying 🥩. Gotta find a meat market here in Valdosta GA

[@ftba11er88]

I’ve used holy gospel on steaks since day 1. Great on venison as well! Probably my most used rub

[@bennickerson9581]

I love it!

[@jessegarcia6909]

Yup!! I am chimney / grate guy. Especially after using Sous Vide and need that sear.

[@CaptCraig]

"I'm going to need a minute." Haaaaaaa! Great video, dude. Mo's def doing this soon!

[@chriszinn7143]

Nice work with everything. Do you have a outdoor kitchen tour video out already? If you don’t I’d love to see a full tour of your outdoor kitchen.

[@evilTexanBBQ]

Love me a good ribeye. Looks great, Matt 😎

[@stephenpoe2037]

The Potatoes look AMAZING ! The Steak is also !

[@1123mo1]

Great cook, love live fire steaks. I don’t care about grill marks.,rather have overall malliard and med rare. Great looking steak!

[@BrisketMedic]

Nice cook Matt. Kosmo has a Texas beef I love to finish mine with because the sugar. Goes amazing with holy cow

[@joshuatheodore8739]

Made my mouth water! Matt, do you ever Sous Vide and then do a final hot sear over wood fire?

[@greg.jacobs]

Just awesome Matt, I'm headed to 44 Farms right now so I can grill that steak.

[@ROBERT-eg4ys]

Looks amazing!!!! How can I get that spatula?

[@benheaver4332]

Thankyou🍺

[@CharlieMaveric]

Great video. Can you do some videos using Weber kettle type grills?

[@kjstewys]

I tried to like and accidentally hit dislike and it said it sent feedback to the creator hahah I promise, nobody is disliking this video. Mouth was watering the whole time🤤

[@2Scoopz]

Thanks for another great video. A little tip on the chimney, I buy the Fire starter bricks in the camping section at Walmart for about 90 cents. You only need to cut off about a 1 inch sq. or less piece to start the fire, so 1 brick goes a long ways. So much better than using paper.

[@MeatChurchBBQ]

We have many starters as well. So many ways to light a fire.

[@azcoach5369]

After I die I want to come back as one of your dogs. My mouth was watering as you were cutting it up and ready to give your dog a piece. Great video and tips!

[@MeatChurchBBQ]

😂

[@anthonyalviar5676]

Love the channel. Who is the knife maker in this episode

[@johnnunez17]

Ummmmmm just perfection 🔥👍😎

[@MrKoopas]

Any chance you'll ever do a outdoor kitchen tour?

[@tylerculpepper1436]

Would love to know where you got your stand for your seasonings

[@fly1327]

Nice! I've cooked ribeye every way you mentioned, my favorite sous vide and reverse seared just because of that edge-to-edge consistency. Not my wife. She wants a low temp indirect wood smoke, then blasted by direct sear over fire, but I've pulled it off in a screaming hot skillet without complaint. Then she uses leftovers making quesadillas, even mentioning such tonight, me making her a pizza. So of course, you now know how I cook ribeye ;-)

[@jd5507]

Leftover steak quesadillas is one of my go to.

[@praetorxyn]

I like to get an all over Maillard reaction rather than grill marks / diamonds to get that flavor all over every bite, so I prefer searing with a cold grate, flat surface (cast iron, etc), or Su-V gun, but I'll bet that bad boy was delicious. You've got the dream setup there with that kitchen, I can't even imagine how much a setup like that must have cost.

[@southernstarreview]

OMG the 'Holy Gospel' is amazing. I love it on rib eye, T-BONE..actually it awesome on everything

[@garylanier5210]

I'd like to see how you would smoke/cook a KC Strip roast

[@NinjaMonkeyPrime]

Can I ask about that pan you used at the end? It looks like it was a hand forged carbon steel and I've just recently discovered carbon steel cookware and love it.

[@markv151]

Spinalis for dad other for mom noted ; 😉Great presentation and filming , what type of wood did you mix with the lump ...hardwood , fruit ...? Thanks edited ; This answers my question , found on your website . " I recommend a heavier smoking wood such as oak, mesquite, hickory or pecan for this cook."

[@lx2nv]

Love it man. I did a wayngus rib eye last week just like this. My kids ate it before I could. LOL

[@MeatChurchBBQ]

That’s awesome. Expensive kids meal though.

[@lx2nv]

@@MeatChurchBBQ they have champagne taste on my Busch Latte budget lol. But money well spent every now and then

[@ColeMcConnell]

Damn right Matt! Nothing, I repeat nothing will come close to the flavor of live fire steak cooked right.

[@shawngillogly6873]

What a lovely steak. Trying to decide whether you or Chud has the best fed dog in BBTube. 😁

[@GrizzAxxemann]

Matt, I need that blade in my life. Got a link to the maker?

[@tajvir]

looks good

[@boostedgsr8580]

I learned cooking steaks over a broiler by looking at the color of the blood on the steak. It was hard at first but eventually u can cook 20 steaks all at once and know what temp each ones at

[@williammaguire5475]

I use an offset for my bbq I do 1hour heavy smoke at 250 then a quick seat over the smoke wood and ermagerd!

[@warrenf1088]

Matt, does it matter how much distance there is from where the charcoal is to the grate?

[@RikoRene]

Do you sell any of your seasonings in store in San Antonio? I wanna try these ingredients on a steak but I only have your Holy Cow and Gospel rubs. What would be a good substitute for that garlic and herb seasoning?

[@CoolHandLukeakaSgtBilly]

Where do you get the the heat resistant gloves? Are the Blue ones just regular Nitrile gloves?

[@AxFactor24]

What temp should the potatoes be put on the smoker? I have a brosket on right now at 225 and really want to add those potatoes to tonight's supper!

[@tpharo34]

Is the garlic herb mix at HEB?

[@ixlzz]

Where could one purchase a pan such as the one used here?

[@JorgeGonzalez-sm9ld]

Holy shit that looks good.

[@KasualKaos]

I was around 10 years old when I first grilled. I begged my mom to let me grill and she gave me a chance. It was steak. I learned then to flip it often. Please don't listen to people that tell you that you should only flip a steak once. It's a horrible way to cook it. Flipping every couple of minutes leads to an even cook and even heat throughout.

[@justeph79]

Great video! When are we gonna get more #meattweets ?!

[@jaba430]

I give my wife the spinilus, because she always wants the smaller portion. But you are right, it is the best bit. Going to have to cut 50/50 in future.

[@holysmokescharles]

Looks amazing. But instead of moving it all around the grill why not use the Santa Maria and raise it higher for lower temp cooking and lower for high heat?

[@toddmunnell3951]

Great video as always but I want that Meato Bandito hat.

[@MeatChurchBBQ]

Coming in March on meatchurch.com.