26 Comments

ginger johnson · March 23, 2019 at 2:29 am

What if you put it in a 500 degree just for 6 min, instead of the broiler.

John Cole · March 23, 2019 at 2:29 am

Do you know how to make a top sirloin that tastes great but made on the stovetop??? That would be awesome!!! Thanks!

fuzzywuzzy2622 · March 23, 2019 at 2:29 am

as for truffle oil being made from truffles, most has no actual truffles in it. it's high quality olive oil and a thioether, an odorant found in truffles. very rarely will actual truffle oil be used and even then it's added to Olive oil. rib eye vs rib steak.. exact same cut from the cow but one still has the bone which lends to a better tasting steak. I wish people would check their facts before posting. it's so darn easy. it's so very irresponsible to give false info. people tend to believe it then they pass on the false info.

fuzzywuzzy2622 · March 23, 2019 at 2:29 am

the reason oil goes in the pan, not on the meat, unless you do both, is heat. get that oil to the smoking point, as hot as it'll go without burningthe oil then throw your pre-seasoned meat on the heat for a taste that can't be beat. neat. DO NOT USE OLIVE OIL for high heat cooking. I use peanut oil for high cooking. meat should get to room temp before tossing it in the pan. never put a lid on high quality meats. secret ingredient is sugar. a pinch carefully sprinkled on the meat brings out the meat flavor.

Ronda Goodlet · March 23, 2019 at 2:29 am

I really enjoyed your video demonstration, the cook was sublime and the lighting and background music, sweet! Thanks bunches

blisterpacman · March 23, 2019 at 2:29 am

perfect is subjective

Clemomar87 · March 23, 2019 at 2:29 am

That's a Rib Steak, not a Ribeye. 

Also, truffle oil, is pretty much a big no-no for anything. It's not even made from truffles…

Wynne Kalish · March 23, 2019 at 2:29 am

You misspelled Kosher.

Eric Xian · March 23, 2019 at 2:29 am

Don't season the steak before…wtf

The Culinary Fanatic · March 23, 2019 at 2:29 am

Good video. Nice job.

Erick Salgado · March 23, 2019 at 2:29 am

You didn't cut it dude, that's the moment of truth

George Jung · March 23, 2019 at 2:29 am

Fuckeeen sodiummmmmm !! lol joking. Steak came out wonderful, thanks for the tips!!

tormentor309 · March 23, 2019 at 2:29 am

You need a better video editor (like myself).

CARDO RODRIGUEZ · March 23, 2019 at 2:29 am

MY STEAK CAME OUT DELICIOUS THANK U SIR

MsLmo98 · March 23, 2019 at 2:29 am

Omg, this was my best ribeye ever. Perfection!

Adrian R · March 23, 2019 at 2:29 am

dont ever use olive oil at a high heat… its HIGHLY carcinogenic when burned over 170 degrees Celsius

Riptide99 · March 23, 2019 at 2:29 am

Cooking time varies greatly depending on the thickness of the ribeye.

MrBass · March 23, 2019 at 2:29 am

You dont…. Sorry, but u dont ruin a great rib eye by cooking it well done. You might as well eat your shoe.

Simon · March 23, 2019 at 2:29 am

thanks for the tips and nice music choice in the background viva la vida instrumental 😀

Rita Biletsky · March 23, 2019 at 2:29 am

How long do you cook it if you want it well done?

Alweezy · March 23, 2019 at 2:29 am

He's right tho', you should showed the inside!

Leku · March 23, 2019 at 2:29 am

Thanks for the tips. My hubby loved the steak.

Grave Cat · March 23, 2019 at 2:29 am

Thanks to you and your easy, wonderful, informative video, this vegetarian knows how to impress her "carnivore" fiance with the PERFECT Rib Eye! I'm like "a star" when I make this for him. Thank you very much!

Kremer Johnson · March 23, 2019 at 2:29 am

It's still cooking when it sits on the plate. The steam is trapped under the steak. It should go on a rack for two minutes after you take it out of the oven. Other than that, you have it down.

nerdling301 · March 23, 2019 at 2:29 am

I THOUGHT THIS WAS GORDON U FUCK

Sim Deck · March 23, 2019 at 2:29 am

Awesome thanks for posting this great help.

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