Malcom's Rib Eye Video

[RichieB]

Came across my feed. A bit of education on the cut before he cooks these. I learned something. And after watching I'm hungry!

https://youtu.be/k3FSFIKNCNM?si=qvm7nae3eRJrUTTi

[Jerod Broussard]

He has a video on some fillet mignon and just the thumbnail had me drooling.

[Sweaty Paul]

That looks fantastic. Would do a long dry brine though too.

[RichieB]

I thought the same while watching. I don't think he does brine meats. I can't recall in any video he mentioned that. Of course my memory is as sharp as a butter knife so...??

[Sweaty Paul]

RichieB concur. I too have watched a bunch of videos. I too never saw him dry brine or even wet brine. Not sure if accurate, meaning it's hard for folks to plan ahead enough to dry brine and to plan accordingly, or does he just not dry brine.

[Mosca]

I’ve always preferred the chuck end. The conventional wisdom was always loin end, but recently that’s come around. Thank goodness folks have seen the light!

(Really, either one is GREAT.)

[Bkhuna]

I always got my holiday rib roasts cut for me by this old guy who was a real butcher. Old guy with years of experience and he told me to always go with the "big end" of the primal. First person that ever told me about the Spinalis. I've been a lover of the chuck end ever since.

[HawkerXP]

Got to love Malcom's videos!

[TripleB]

Meh.... Glad to see that he does a front sear, but there are a couple of things that I do differently that I think results in a better grilled steak....IMHO.

[Bkhuna]

Share please.

[TripleB]

Bkhuna Nothing earth shattering, but I: 1) would dry brine the steak with Kosher salt at least 4 hours before grilling. Then before grilling add a NS rub of my liking. I can add as much of the NS rub as I desire; 2) Don't want h20 on my steak surface (Wor. sauce). That causes steaming. I would use oil; 3) I don't ever try and get grill marks. I'm looking for flavor, not presentation. A nice uniform mahogany/brown crust across the steak will provide more flavor than what Malcom presented.

[Sweaty Paul]

Concur. More maillard more flavor. More flavor more better. I would also dry brine and I like a nice minimum 12 hour dry brine.

[Hulagn1971]

Excellent video of course. Malcom always knows how to please. I like his use of Lea &Perrins. Reminds me of when I was little. Lea & Perrins was always on the dinner table, Dad would shake some on our steaks before serving. He cooked on a Weber kettle using Kingsford, of course.

[Michael_in_TX]

My dad would make a steak sauce out of L&P and butter.

[Purc]

Saw that video. I just made his skirt steak sliders. Love his new cook shack.

[RichieB]

Yea, that is sweet.
Must have cost $$$$$$$