Malcom Reed from How to BBQ Right shows us the secret to an award winning Ribeye

[@upchu005]

This is my favorite BBQ/grilling channel. Malcolm is a guy I’d love to have a few beers with while cooking something on the grill. He just seems like a cool, down to earth kind of guy.

[@LRS11B]

Drink some beer and talk about smoke'n & grill'n

[@theayatollahofrockandrollah]

it was an absolute pleasure watching and listening to you.

[@glichasasha750]

What I like about you is you are not afraid to get your hands dirty. I see a bunch videos people using utensils, fireproof gloves, what not. I prefer my hands a little burnt and dirty.

[@stevejang6584]

Professor Malcom... I love the way you teach us! Keep on coming..... Thanks!

[@LRS11B]

Great content Malcolm. I bought your AP and Hot rubs. I made skinless/boneless chicken breasts for some fajitas on a PK360. It was next level eating. Thaks bunch for what you do.

[@Jeremiah6071]

This was the most educational video I have ever seen and I have watched hundreds of cooking videos. Thanks for this.

[@fishtalk3379]

I've always liked to try other peoples methods but this here is the winner in my opinion and my new way to impress my guests with a great ribeye! Thanks for the video!

[@CountryLivingBuddyRoads]

Love this guy he got the right road to drive on to great grilling

[@mountainchief8643]

Thank you. It was well explained and easy to understand. Your the Steak King.

[@thunderfieldcastle]

Well, if you’re going to be a king, it might as well be a steak king! I think Guga (from Sous Vide Everything/Guga Foods) would be a serious challenger for the crown though. 🥩 🤴

[@Longjohnsilver58]

I want to be the judge at one of those contests. Talk about the best job ever.

[@nategibbons172]

Go to SCA's website and look to see if a class is being held.

[@mikechristiansen1148]

thanks malcom. i have used many of your recipes and you have not failed once

[@cheriedubs1306]

Hi Malcom, love your authentic technique and personality! I love to grill on my weber and now you will help me in doing just that! Update to follow as I perform your ribeye and mushroom/wine reduction tomorrow. You are great! Hugs....Cherie

[@SlapYoDaddyBBQ]

Thanks Malcom for your SCA tips as I'll need them as I'm competing in the Red Raider Throwdown in Texas next month

[@matthewsoldano]

fuck yeah nice cowboy hat dude

[@shamuscrum8241]

How’d you go?

[@G4RY1159]

I'm a grand master BBQ pit master but I still enjoy learning more and more Nice Job Thanks

[@djnodj]

Giving up the knowledge, AMAZING!

[@ivornotion6624]

Thanks Malcolm. Authorative explanations give us some great inside knowledge

[@solarblock]

hi malcom, thank you for this video i really helped us with the SCA event here in CAlif. we to a solid 4th .2 points behind 3rd!!

[@tastetherainbow9643]

Way to go JIM!!

[@josediazmoncayo4768]

This guy really knows how to grill steaks, I'm going follow his instructions and cook some Ribeye Steaks this weekend. Thank you for your tips Malcom.

[@dinnunez2346]

Thank you very much!👍👍👍

[@carlcampbell6827]

Malcom that is some valuable instruction! Thank you very much

[@grxengine]

Lovely! Most people don’t how to make a medium cooked steak. It’s a balancing act. They’ll cook it rare, because that truly is the easiest way to cook a steak and then it will rest over to medium rare on the spinalis. They’ll then claim that is THE way to eat a steak. Meanwhile it takes an artist to cook one medium all the way from edge to middle to edge. Mr. Reed is just plain special.

[@Piggy-Oink-Oink]

When you;ve reached that age where a good looking steak makes you click faster than a good ;looking woman lol

[@ronlewis8398]

Ha ha... hey, that "age in life" can come at about any age if you've had the wrong experience in a relationship. That point in life when you see a beautiful woman and think "yeah... I bet she's a handful to deal with though..." vs a beautiful steak where you know with absolute certainty that it will be an excellent experience and no regret on the back end. LOL

[@gunchief0811]

What age is that? 35?????

[@Piggy-Oink-Oink]

@@gunchief0811 its different for everybody lol

[@woodworkingfan1965]

Amen!

[@carlosgranados9380]

@@Piggy-Oink-Oink 16 for me

[@Samson163]

Hey! My dad got me that kind of seasoning for Christmas...awesome lol

[@steveesposito5895]

Love your work Malcolm! 👌

[@einsteinpi]

Really love the videos - thanks Malcom & PK!

[@brittwilkinson8412]

Malcom Reed is THE MAN on cooking , Great tips !!

[@Forevertrue]

Great Info Malcom that gives as great head start.

[@bakoguy5330]

dude you made me want to try my hand at one of these thanks for the video sir!!!

[@philheese1728]

Boy, my mouth is watering! Great looking steak. I need to try your way next time I do a rib eye.

[@45loot]

PK Grill Nation. Stunning videos, keep up the good work sir.

[@kournik7094]

love your videos keep up the good work

[@garthcarrier]

man thats a fine looking grill you have there. it seems to work very well.

[@awjake137]

U R the Man!!!!

[@stevepatrickjarvis]

Looks really good man. Great job.

[@howardcoville5667]

addicted to your style of bbqing awesome food and techniques

[@angelvazquez5751]

Looks delicious 🤤 a good tips for a perfect grill...I'll try it out this weekend... thanks 👍

[@cutjack242]

Keep rockin it. Looks amazing.

[@slyspy9819]

Malcom you know what your do'in , that looks delicious !

[@robertnewell4054]

*SP&G. ‘Nuff said!*

[@درودچطوری]

Awesome job!!!

[@RexyFan]

Man that looks sooo good !

[@davidmichael6913]

Good call on the basting! Man they look good!

[@timbarrett3631]

Excellent tutorial Mal!

[@LordShmup]

been watching for so long but just now realized I never subscribed!! Subbed now! BBQ ROIT

[@kenderksen1613]

Where do you buy the grill racks from that you use to make those nice grill marks with.?.

[@_ErIc1976]

Bro thank you ! We are going to do this next weekend

[@paulwebb1709]

thank you ill be tryin it

[@shaunl446]

Great job sir!

[@mvdp]

Great job, love the way its being done!

[@cowboyup545]

Dang second time watcged this going to the butcher now for Ribeyes and fire up my PK. Hope they come out like yours.

[@es2056]

Great demo Malcolm. I recently gave away my GrillGrates for my Kamado Joe Classic. I prefer my steaks with a well developed sear on the surface. With the GrillGrates you sacrifice the sear for great looking grill marks. Very pretty and appetizing, but as tasty in my humble opinion.

[@marcdifrancesco4387]

I have seen steak competitions where they wrap string around the steak to keep the shape during the cook. Also, basting in butter in the last half of the cook. And last, they put the steak on a grate while resting so as not to ruin the grill marks... Your thoughts?

[@carolinarider5237]

Loved the video. What a good temperature probe?

[@fishingunit203]

Good video I cook like u said and my rib eye was delicious thank you. God bless you

[@davidmichael6913]

Sounds awesome!

[@ronbarfield5615]

Thank you!

[@johnspeice4387]

Hey man that’s slick how your spatula grooves match the grill top. What brand are those

[@davids7476]

Dam, my dad had a grill like that growing up, wish it was still in the family. Ours was not black on the outside and I remember how light it was. That was back in the 70's guess they got it right back then and if it works , don't fix it.

[@garettclement6671]

Great video. How long after turning before you get the desired internal temperature? I do not have a thermopen so I have to rely on a timer.

[@bhampresson]

Man I have became a fan of your showing and cooking!! I bought a Old country wrangle II had left charcoal grilling was a bad move, now saving up to get the PK 360! You have made me a believer it's the beat charcoal grill for my money! Thanks on all your tips and keep up the great grilling! P.S. could you do some grilled asparagus, been have problem on time on them?

[@tommylee2817]

Where'd you get that grill grate for steak grilling?

[@glichasasha750]

Hey man I’ve watched a bunch of bbqing channels but I must say that I really like your channel first and foremost because of you. You seem to be a normal, down to earth guy who hasn’t gone cuckoo in the head. Oh yeah, I like how you cook too.

[@baltimorebigman5999]

That steak looks amazing I wish I could taste it

[@Cyberbronco]

Where did you get that slotted spatula?

[@elamothe81]

Thanks, now I'm hungry

[@jedrickchristinaweathers2219]

Killer Hogs have some of the best rubs and sauce I have ever used. I live in KC and their product is sold at the KC Grilling Co. in Olathe. AMAZING. Also, they have the best Spicy Garlic Pickle Chips I have ever had in my life!!!!!!!!!!!! Order some and if you don't like them, let me know and I will refund you.

[@trailtrackpk]

very nice, looks yummy and juicy indeed

[@patrickincharlestonsc4935]

Malcolm, haven’t cooked competition ribeye before but def interest after hearing you break down the event by time. My question to you Is I always season my cutting board and roll all the edges in SPG before a cook. Saw you did both sides but not around edges. Is that on purpose for tasting?

[@nategibbons172]

If you are doing a comp, I would suggest you hit the sides.

[@wessimpson2544]

Malcolm I desiring a good ribeye now. I just cook for family and friends but love your channel. Anyhow I don’t think I can lug a Kamado Joe around anyhow. Hey are the black gloves required for the cook I see you using them all the time. How do I get some?

[@brinderofdeath]

Wes Simpson he’s using venom steel nitrile gloves for sanitary reasons. I use them or the knockoffs they sell at Harbor freight for gun cleaning / cooking. Much thicker and nicer than medical gloves

[@johnhempel8135]

Where do you get grill grates? Any on the Web?

[@GenuwineG]

Seen this guy make a ribeye steak sandwich, so I made one too and damn I ate the whole thing.

[@stevehegewald3260]

Malcom's the best!!!!

[@CjExpendable27]

This man is a national treasure and must be protected at all cost.

[@gerrynewton9216]

In u’r butter u add (AP) , what is AP. ?

[@autodidact7127]

Damn I wanna try this steak. I have my own recipe. What do most people think about char or heat crusting a steak?

[@adams3458]

What seasoning did he use?

[@teknocountryboyz]

Looks fabulous! In the kitchen , I am the bomb! I can whip up anything and make everyone's mouth water with whatever I put on the table! With that being said, when it comes to grilling? I am a complete idiot! I love my steaks and such cooked on the grill with charcoal but IF i do manage to get it started and the coals white? It cools down before my meat is cooked thoroughly... I use a weber grill with Kingsford or Royal charcoal. Those flaps on the bottom and top just mess me up whether they should be open, closed or whatever! Also, where do you buy your black gloves? I've can not find them anywhere!? Thank you for showing me how to properly light a grill as I am getting ready to try your technique while putting some fajita meat that I have had marinating in the fridge since last night! I use enough charcoal that in my opinion should keep going long enough to feed a small country but mine gets cold rather quickly! :(

[@Str8Deenin47]

If aliens had the Death Star pointed at Earth and a grill off was the only way for us to survive I'd choose this guy.

[@DeltaFlo]

Hos BBQ Rub is perfect. You can put that on vienna sausages to improve the taste.

[@69FOSTER]

I see that the Grill Grates prevent the meat from burning and give those handsome grill marks, but do the Grill Grates impede or hamper the charcoal grilled flavor of the meat at all? Any downside to using the Grill Grates?

[@ritakoh]

Those steaks look goooooood!

[@davidmichael6913]

If you are just trying to get the temps really hot then just use cedar since it burns very hot.

[@biggiebaby3541]

Yea, tastes like a closet.

[@angiecarlton826]

@@biggiebaby3541 so damn true lol...

[@michaelsalmon6436]

@@biggiebaby3541 LMFAO!

[@adamchurvis1]

Outstanding technique, sir! You're one of the very few cooks whose fare I'd like to sample.

[@trossk]

Doesn't leaving the salt on it that long suck all the moisture out tho?

[@gogators5762]

Just one question my friend? Once you take em off to rest, do you cover them with aluminum foil? I've researched it and it seems to be a personal preference. I didn't notice you did that in your video. Your steaks look amazing dude!! Thanks inadvance.

[@fog1962]

Dry rub....let sit...this guy knows what hes doing!

[@howardyoutubecreator]

Eating good, thanks.

[@incogcheeto9322]

So you cook these over direct heat?

[@nategibbons172]

He did. You can sear and then move off the heat as well with a PK Grill

[@cwoot8869]

What is the brand of the grill grates?

[@Mnunnsr]

Trim knife used?

[@Trekker57]

Hey Malcom, Great video! I have one question though....when you take the steak off the grill at 128 degrees, does the temperature continue to rise? I have a temp chart from Amazing Ribs that shows medium doneness @ 135-145 degrees. Your steaks certainly look medium to me.

[@bigeyedave100]

About 5 degrees

[@noahbfromthe9136]

Yes it’s called carryover cooking

[@Skopin]

7:48 he mentions it goes up another 5°

[@flintrichards945]

I don;t like to lose any moisture .But those looked great.

[@scottabelli3406]

what is AP that you put in the butter? \

[@brodyhoneycutt3611]

I love my PK!!!!

[@CountryLivingBuddyRoads]

Awesome video

[@atvridingtrail]

Merci mec 🙂

[@jimpalmer4061]

Delicious Sir

[@tims.5085]

Rib eye is awesome!

[@cowboyup545]

Loved it .

[@getrudechapuisat6630]

Great video.....💖