Watch these grillmasters barbecue & cook rib eye steaks. You will need ribeye steaks, large sweet onion, diced celery, scallion, garlic glove, butter/margarine, salt and pepper. Rib eyes are also known a Delmonico steaks and in Australia known as Scotch fillet. This is one of the most tender and juiciest steaks.
While you're stuck at home, make the most of your time by learning a new language, skill, or even train for a remote-work job with our new premium online courses.
HowTo:
Eat a Human
How To:
Cook like Honky Tonk Barbeque
How To:
Cook a prime rib eye steak on an outdoor grill
How To:
Cook a perfect crackling pork chop
How To:
Make Pakistani style keema (beef)
How To:
Reheat pre-cooked sausage so it's ready fast
How To:
Make steak bearnaise with Hell's Kitchen Gordon Ramsay
How To:
Trim a chuck roast into cubes
How To:
Make a cross rib pot roast in a pressure cooker
How To:
Make meat and potato pie
How To:
Stir Fry Beef with Hell's Kitchen's Gordon Ramsay
How To:
Cook teriyaki pork ribs with Kai
How To:
Cook a ribeye steak in 1 minute with Gordon Ramsay
How To:
Cut Flank, Skirt, Flap Meat, and Hanger Steak for a Stir Fry
How To:
Prepare a beef chuck roast stroganoff
How To:
Make summer sausage using a domestic oven
How To:
Make beef Wellington with pie crust
How To:
Make beef and rice stuffed bell peppers
How To:
Cook an entire lamb over an open flame in a fire pit
How To:
Make roast beef with Hell's Kitchen Gordon Ramsay
HowTo:
Eat a Human
How To:
Cook like Honky Tonk Barbeque
How To:
Cook a prime rib eye steak on an outdoor grill
How To:
Cook a perfect crackling pork chop
How To:
Make Pakistani style keema (beef)
How To:
Reheat pre-cooked sausage so it's ready fast
How To:
Make steak bearnaise with Hell's Kitchen Gordon Ramsay
How To:
Trim a chuck roast into cubes
How To:
Make a cross rib pot roast in a pressure cooker
How To:
Make meat and potato pie
How To:
Stir Fry Beef with Hell's Kitchen's Gordon Ramsay
How To:
Cook teriyaki pork ribs with Kai
How To:
Cook a ribeye steak in 1 minute with Gordon Ramsay
How To:
Cut Flank, Skirt, Flap Meat, and Hanger Steak for a Stir Fry
How To:
Prepare a beef chuck roast stroganoff
How To:
Make summer sausage using a domestic oven
How To:
Make beef and rice stuffed bell peppers
How To:
Make beef Wellington with pie crust
How To:
Cook an entire lamb over an open flame in a fire pit
How To:
Make beef & bourbon stew in a crock pot /slow cooker
3 Comments
-using lighter fluid to start your charcoal will give a bad taste to what your cook, as the lighter fluid (pretty much gas) burning off will give off vapors.
-the choice of using briquettes over lump charcoal is also questionable
-using any object that pierces the stake will allow it to dry out. Use tongs, or a flipper.
Very good video, am going to have to try the scallion, garlic, butter thing. Wow that looks tasty.
Looks good but not healthy
Share Your Thoughts