Split Ribeye with Bean Buddy | Chef Eric Recipe

[@Grillincoastal]

Love it chef off to investigate this bean buddy first time hearing about it

[@ChefEricGephart]

Check out All Things BBQ

[@tommywallis631]

Bean Buddy….definitely intrigued by that! Color looks fantastic!

[@ChefEricGephart]

Great addition. I read a lot of people use it in there meatloaf these days.

[@ivse9696]

WOW- it is looking amazing 👍👍👍

[@ChefEricGephart]

🥂🤙🏽

[@briansymes2936]

OMG that looks amazing 🤤

[@brunizzle05]

Thanks Chef! You hit the nail on the head with your comment, I haven't ordered a steak out since getting a Kamado Joe.

[@ChefEricGephart]

It’s a thing⚡️🤣

[@MIKECanal]

Looks delicious!

[@vincentvdb3151]

Always nice to see a different method on prepping a steak. I was also covering my asparagus in oil, will most def try the "dry" method.

[@ChefEricGephart]

✅🤙🏽

[@danielhurley8572]

She’s a beauty Chef!

[@williamwilson2624]

It looks like I'm going to put a couple of ribeyes and some asparagus on the shopping list. Great video Chef Eric.

[@ChefEricGephart]

🥂🤙🏽

[@tpcdelisle]

Great timing Chef Eric. I just received my new Kamado Joe Classic III Monday. I've already done some strip steaks, wings in the Joetisseri and a Turkey tomorrow on the Joetisseri. I'll try this recipe Sunday. Looks great as usual. By the way, so happy with my new Classic III. Thanks Chef. 😇👍

[@ChefEricGephart]

Awesome!!!!🎉

[@scottcollins759]

Are you saying that we become “steak divas” when we cook on the Kamado? Well, heck yes!!

[@ChefEricGephart]

✅😉

[@ramblingbill9101]

Love me some ribeye.

[@ChefEricGephart]

So good⚡️🤙🏽

[@emilderuiter]

Thanks again for the recipe! Don’t think I can get the bean buddy in the Netherlands any advise what sauce to use?

[@ChefEricGephart]

Let me check with my friend PitmasterX…. Miso would be close

[@TheRssr1979]

Fire 🔥

[@ChefEricGephart]

⚡️🤙🏽

[@wayneroland8220]

My wife has said she is spoiled with BBQ. Makes me feel good.

[@ChefEricGephart]

That’s a beautiful thing⚡️🤙🏽

[@chads7796]

You said it!!! I make a better steak at home. Work gave my wife a gift card to Ruth Chris and we went a few months ago. My 7-year-old after a few bites said "Dad your steaks are better", my wife and mother-in-law agreed. It was good, but definitely no need to go, unless you have a gift card. So our new "family rule" is no steak or burgers out (better at home). So, we will go for sushi, Thai, or Indian something I definitely cannot make as well at home. Buy some Prime NY strip or Prime Ribeyes from Costco and 4-5 giant steaks set you back like $70 (cheaper than even going to the Outback). Season them with Lanes Brisket Seasoning, reverse sear. Amazing!

[@ChefEricGephart]

Absolutely!!!!!

[@grahambishop263]

What a great video your statement about simple things done win every time is so true man this looks so good, ps I reckon you guys should swap roles for one video and let the camera man do the cooking and you do the camera work!

[@ChefEricGephart]

Nathan would love that🤣

[@DJunc2]

Eric G is the MAN

[@billosullivan]

Ever since Joe came to live with us (Big Joe is a member of the family now) I’ve found it hard to order steak from a restaurant. The flavour is lacking and I’ve been disappointed too often… Nothing like DIY. Looks great, will definitely give the Bean Buddy a go. Well done chef.

[@ChefEricGephart]

It’s a fun quick addition to your lineup….Steak houses are now just good for side dishes and libations🤙🏽

[@chickenwings9117]

Okay EVERYTHING about this is wrong. You DON'T cut up a ribeye....you DON"T season with anything but salt and pepper, you DON'T smoke a ribeye and you sure as heck don't SAUCE one!!! I mean really........ Sigh, what a great twist, lots of little cheffy upgrades here. Gotta give it a whirl. I'm really a ribeye purist but I just know my wife will love this. You really cooked that steak perfectly too. I'm jealous! Thanks again for the inspiration Chef E and no, "simple things done perfectly" is NOT overdone it's a secret for success, thanks for that. Now, off to get more charcoal for the KJ.............

[@sgtmark8844]

Now your way of splitting the ribeye looks good. We went to the big tourist trap The Big Texan in Amarillo and I ordered the ribeye medium. They were busy so I figured their solution was to butterfly my steak then fold it back over to look like a rib eye. It was layered gray pink gray pink gray and when I cut it the piece fell apart into 2 pieces. I complained and really got response from them other than a 10% discount big deal. I will try your steak

[@ChefEricGephart]

Sounds odd

[@MrGMountain]

Interesting method. I’m already thinking Bean Buddy on pork chops.

[@ManCaveMeals]

Is bean buddy a unicorn ingredient?

[@ChefEricGephart]

It’s pretty fun and accessible. Can be found at All Things BBQ

[@diverchris6831]

Hi Chef Eric, have you ever ‘scruffed’ a steak before dry brining? Thank you

[@TrentWade]

Chef why not straight down on the asparagus? What is the reasoning behind that?

[@ChefEricGephart]

It will fall through the tines of the grill grates.

[@daedaeallday4003]

First!!

[@vincentvdb3151]

And what did you win?

[@ChefEricGephart]

Pretty work⚡️🤙🏽

[@railworker8058]

I can’t honestly condone the use of canned ingredients. Custom made every time!