The Perfect Rib-Eye Steak. Medium, Juicy, with the Magic of Grill Philosophy!

Beef rib-eye steaks on the grill, medium, just the way we like them.
A light coating of Grill Philosophy beef seasoning blend and a little oil.
Proper charcoal temperature, steady distance, and constant turning for even grilling.
Thermometer in hand — never guesswork.
That’s how you keep the juicy texture and true flavor of the meat, just as it should be.
Simple, pure, essential grilling.
Grills by Grillers, for Grillers.
Premium seasoning blends by Grill Philosophy.

Happy grilling!

➧ FIND our GRILLS here: https://www.amberq.gr/en

➧ FIND our SEASONING BLENDS on our E-SHOP: https://www.grillphilosophy.gr/en/

Contact information:
е-mail: info@grillphilosophy.gr
Fb group: Grill philosophy
Fb page: Greek bbq club
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➧ Watch more grill recipes here:
– Greek SOUVLAKI the real experience – quick, tender, and delicious!: https://youtu.be/LS-tt1YJXFA
– Greek tzatziki sauce recipe: https://bit.ly/3ciDs9v
– Greek souvlaki – old traditional recipe: https://bit.ly/3C6eJ2C
– Greek pork gyros traditional old recipe and preparation: https://bit.ly/3H78kYF
– Homemade gyros with mutton meat: https://bit.ly/3knQfvF
– Homemade chicken gyros with curry: https://bit.ly/3wB1Tbn
– Homemade beef gyros: https://bit.ly/3c47QUU
– How to make and grill beef patties – video seminar: https://bit.ly/3HgX0JE

➧ Watch wood-fired oven recipes here:
– Greek Moussaka: https://bit.ly/3EdO46R
– Cuttlefish with black-eyed peas: https://bit.ly/3CbxOjD
– Seafood with pasta: https://bit.ly/3onIxTc
– Oxtail stew giouvetsi with Greek pasta: https://bit.ly/3n6zJlj
– Beef brisket oven recipe: https://bit.ly/3ndFqyd
– Greek fasolada (white beans) soup recipe: https://bit.ly/3on0xgv
– Greek patsas soup: https://bit.ly/3ktxJC6
– Zucchini Greek pie “Mpatzina” Thessalias: https://bit.ly/3korrDG
– Mutton with trahana in the wood-fired oven: https://bit.ly/30n30zN
– Spetzofai (sausage, peppers, and tomatoes): https://bit.ly/3ojplGv

The song was written for our channel by Yiannis Karasavvas: https://bit.ly/3FWfAZ6

Thank you for watching!

#beef #ribeyesteak #steak #charcoal #howto #beefrecipe #grillphilosophy #bbq

Hello, our dear friends Hello, guys You’re on the Grill Philosophy channel Giorgos, Andreas and Giorgos Karagiannis We are the Mallioreoi So, all together as one team Now it looks like you actually did something These here are steaks I thought I’d just take one though You didn’t make the mistake… – I saw they were big
– …you would’ve gone hungry So, beef steaks we’ll grill them medium We’ll marinate them lightly with an oil-based marinade And off you go for the tsipouro because the process takes about two hours… – Ah, perfect
– …in total I’m off for the tsipourakia, guys In here we’ve put our mix for beef in equal parts by weight, that is, 1:1 I didn’t calculate here the spices based on the weight of the meat, but I care about the ratio because I’m just going to brush it on I prepared it from the day before I’m giving it another good stir We usually do this the day before, we prepare this oil-based marinade so that all the aromas from the spices can infuse into the oil Because oil is a carrier of flavor and it also helps create a nice crust on the outside It also tenderizes the meat and now we’re just going to brush it simply here on both sides We’re going to marinate it, we’ll let it get infused with the aromas, not exactly marinated through And by the time we light the fire, and have a few tsipouro drinks, it’ll be ready And of course, since we’re not using a large quantity of our mix, we’ll need some salt as well That’s why we left some room for the end You’ll see at the end what other adjustment we’ll make and how we’ll grill it We said the goal is medium Not for any other reason just because that’s how we like it best, but we’ll show with the same marinades other stages… and other grilling levels These are Greek beef cuts, which usually don’t have too much fat I mean intramuscular fat And they need even more care when grilling for that reason Of course, we reinforce them externally here We’re good now That’s enough of what we did We’re waiting for the tsipouro, and Andreas’ appetizers I’ll give him a bit of time to prepare things here and then we’ll light the fire to grill So, look here he’s got his own process Even though we’re only grilling, let’s say, two beasts, the tsipouro is a must So, is it ready? Ready. What are you doing over there now? – Here we have…
– What am I doing? we’ve got stuff to grill I made them quickly to build up an appetite Should I bring myself a glass too then? Didn’t you bring one? Go on, bring one so you can keep me company Hey, pour me a little too So I can keep him company – That’s right
– Why tsipouro needs company Because if you drink it alone, you’re a drunkard – Yeah
– Cheers! – Cheers guys!
– Cheers guys! And of course he made the right choice because he brought appetizers to work up the appetite What would I bring, fish here? Because it takes half an hour to light up, and about 20 minutes to grill them Yeah, alright All good Alright, nice As we said, we’ll grill them medium We like them from medium and above, not that it means we haven’t eaten, tried, or grilled them from medium and below too We’ll show you gradually throughout this season more grilling with beef steaks and with different handling depending on what result we want to achieve That’s it Alright, kid gather the tsipouros so we can grill I’ll go continue over there Continue wherever you like Alright then We’ll grill them medium as we said so we want a strong fire 3 to 4 seconds should be the hand’s limit at grilling height We don’t grill with a hot grate, on a hot grate, but on a less hot one, almost cold, I’d say That’s another technique that one Mainly, we grill on a hot grate when we’re using gas grills Because gas grills base their cooking mostly on conduction, meaning the heat that transfers from the hot bar or the hot grate to the meat Whereas we here, the charcoal guys, we grill with radiation So, what happens is, the Maillard reactions occur because of the thermal radiation, the heat that the charcoal emits toward the meat That’s where we get the color from So, since we’re grilling, we said we’re going for medium, so we want a core temperature, a final temperature of 55°C, at most up to 57°C. But we’ll take them off earlier, because the temperature continues to move toward the core even after removing from the fire. That’s why we don’t flip them too fast like we do with other kinds of grilling where we want them fully cooked. We leave them a bit longer. How much longer depends — it has to do with the radiation, how much heat is emitted from the coals. A general rule, I’d say, is not to let juices appear on the top surface. And of course, we need a thermometer, because from the outside we can see what’s happening. We judge by the color, to see that it’s got color, so that the Maillard reactions have occurred and we’ve developed flavor. But inside the core of the meat, we can’t be sure, and we don’t know what’s happening there. There are two goals. The first one is to make sure that the Maillard reactions take place, the caramelization of sugars and proteins on the surface of the meat. And that has to do with temperature. But before the internal temperature exceeds the desired 55°C to 57°C that we want. But as we said, that’s the final target, so we’ll take it off a bit earlier. Be careful not to let liquids appear on the top surface. And why does that happen? And why is it considered a loss of juices? I’ll tell you right now. Proteins, when exposed to temperature, to high temperature, tighten and coagulate at first, and then tighten more. Imagine it like a sponge that you press from one side, and water comes out from the other. Since they tighten, they push the liquids, and since they have nowhere else to go, they move toward the surface. That’s why, when we want a good cook, and we don’t want to lose juices, we have to be very careful with flipping. Frequent and quick flips when we want it well done, a well-done steak, and fewer flips the less cooked we want the center to be. On the next flip, I’ll take the first measurement. They’re definitely not ready yet, I just want to… show you how it looks. I wouldn’t take a measurement yet myself, but the fewer times we pierce the meat, the better it is. But we’ll do one measurement just so you can see the cooking progress. We measure in the meat, of course, and away from the bone, and we try to insert the probe toward the center. As I said, we’re still very early, 25°C internal temperature. We continue flipping. You can see it’s starting to color, but we also want core temperature. We’ll take another measurement for you. We’re at 47°C. Of course, depending on the size of each steak, its thickness — how thick the cut is — it might need to come off earlier. It doesn’t necessarily mean that just because I have two steaks, I’ll take them both off at the same time. Let’s take a final measurement, because this one might be ready. It’s at 51°C. In some spots it’s a little higher, so I’ll remove it and let it rest here. At this stage, the temperature keeps traveling inward, toward the center. So, if you take it off at, say, 53°C, it’ll definitely rise by 2 degrees more, so it could reach 55°C, even 56°C. This one’s a thicker cut, so it’ll need one to two minutes more. Alright, and here we’re ready. Let’s leave it to rest. If in your group you’ve got someone, like I have Andreas here, keep them away. Before we move on to cutting, because the oil marinade we used didn’t have much quantity, we need to make sure we have the right amount of salt. So now we’ll need a bit of salt on top. Good sea salt, fleur de sel. That’s the first thing we do. As you’ve noticed, I like a sprinkle of salt on top. And the little one likes it too. That’s why he said, “Add more stuff!” Alright then, let’s go ahead and cut it. You see here, look, the grilling— we nailed it. That’s the way to do it. Alright. Wow. Just needs a bit more salt. Very tender, huh? Perfect. Opinions always differ on this point. Most people in Greece prefer it well done — that’s why they don’t eat beef. Wow. But we’ll also show the proper cooking method for those who like it that way. It melts in your mouth. That’s it. Of course, most of the juices have run out underneath, since it’s been a while since we cut it. Alright, everyone here who’s a fan of medium, come and get it. The rest of you, I’ll cook this one a bit more for you. Cheers! Come on, cheers! – Cheers, everyone!
– Cheers, everyone!