Smoked low at 225, removed at 125 internal, rested for 20’mins then hit over the flames for a couple minutes a side to get a quick sear and lock in that wall to wall pink finish! Ribeye is always my go to and these cowboy steaks never disappoint!
by UncleHemmyBBQ
35 Comments
Strip. Too much fat on a ribeye for my taste.
Strip is great, but prime rib is… oh Jesus
Porter is my favorite to cook but I do love a good ribeye
Favorite cut? NY Strip, med-rare
2nd? Ribeye, medium
Ribeye on the grill, strip in the skillet.
That is one of the prettiest steaks I’ve ever seen. I raise steaks for a living.
Picanha is my favorite. I find it an excellent balance of fat and tenderness.
It’s not ribeye, I love me a NY Strip
Spinalis
Ribeye, till the cows come home. Also, sharpen your knife.
Why are everyone’s knives always dull in these videos?
Specifically the ribeye cap, although hanger steak is pretty glorious
For a regular home dinner cut, my local butcher regularly carries wagyu sirloin and it is absolutely phenomenal. All the lean sirloin beefy-ness with a texture near filet. For $19/lb.
But overall I would say grass fed non-wagyu ribeye. The cap is the best bite of any meat and I will get physical over that statement. Ribeye is also excellent for dry aging due to the fat content. However, I’d say the fat makes it too rich for regular consumption so its kind of a special occasion thing. Wagyu ribeye is too much for me as well.
I’ll go against the grain and say skirt steak.
Short ribs / plate ribs are where it’s at. I could eat a mountain of that shit. I love korean style with 3 bones in, bbq roasting style just fucking dino ribs, and they are great in stew. Champion cut of beef those short ribs.
New York strip.
Taste and texture
Picanha over fire for sure
Ribeye for life
In terms of flavor I gotta go with skirt steak. As a steaks without marinade or anything it’s gotta be strip.
Ribeye has the best bite in it somewhere, but strip has the 2nd best bite everywhere.
Ribeye is king!
Looks absolutely glorious. Cheers! 🍻
Ribeye is King, end of discussion
Depends on who’s buying. Tomahawk for me and the dogs they get the bone and I get the enjoyment of the cook and friends for life. Choice strips or prime sirloins for the bang for the buck. Prime filet if it was my last meal.
Top Sirloin Whole Cap
Hanger steak is the ultimate. Blows away ribeye.
T-bone. I hate these questions that presume the answer.
This is insane. How thick did this start off at, 2 -3 inches ?
Aussie here. I love a huge whole rump. Grilled over a hot gas grill. With plenty of salt and rosemary rubbed in with olive oil. Cut 1″ thick. Bloody in the middle. Rested for twice as long as it was on the grill.
Dam man that is what’s for dinner!!!
The next one
Tri tip. Sous vide 131 for 2 hours. Sear over blazing hardwood coals. No contest
I miss steak, out of our budget these days. But Ribeye is definitely the best. Perfect balance of fat to meat.
My fave cut is flat iron.