Grilled Garlic Butter Ribeye and Porkchops! Cooking with TIMYSTIC!- Ep:1

I hope you’re having a fantastic day andI’d like to welcome you to my channeltoday we’re gonna be cooking a USDAchoice ribeye steak today it’s called areverse sear and what we’ll do is we’llcook it an indirect heat first on thegrill and then we’ll flip it over to theflame side so we can sear the meatbefore we even begin cooking this steakwhat I like to do is about an hour 30minutes to an hour before I startcooking I like to go ahead and season mymeat I like to use salt pepper garlicpowder and a little bit ofWorcestershire this allows the salt andreally the heavy on the salt becausewhenever you begin your sear you lose alot of your seasoning on the steakthat’s just something you’re not gonnabe able to avoid is when you’re whenyou’re searing your meat you’re going toburn some of the seasons offyou season it heavily with black peppersalt make sure you get those sideswhenever you’re seasoning and a littlebit of garlic powder what the garlicpowder does and it’s just a little bitof that but I guess what you might callit the steakgo ahead and give it a little rub sothat we all that settles in make sureyou have a paper towel on stand why soyou can wipe your hand off or if youwant to use gloves a lot of people liketo use food gloves give it a flip alittle bit more saltmore peppers joy in the season this side[Music]and as you can see I am making sure thatevery side is covered[Music]our seasoned steak and what we’re gonnado we’re gonna let it rest for about I’dsay around thirty minutes that’s allthat’s about how long long enough foryour grill to warm up so you can go inand start your fire you can geteverything ready and you’re good to goit’s ready to cook I’m also doing porkchops along with this and what I like todo is use the same method but I add alittle bit of Worcestershire on top justto let it soak into the meat make sureall your meat is out of your juice traysthis is the groove that runs around mostcutting boards it catches all the juicesit doesn’t take a lot on each one andjust let it soak[Music]these pork chops they’re gonna sit herefor a little while and they’ll be readyto go the next thing we’re gonna bemaking is a compound butter for afterthe steak is done we can baste it in andlet it rest on top you’re gonna need abowl you’re gonna get two cloves ofgarlic you’re gonna need some parsleyand you can use either drying or Frenchpreferably fresh but I haven’t been toAstoria and you’re gonna need somesoftened butter have to get that skinoff of there the easiest way I found isto take a knife that instantly knotsmost of the skin off and whatever theleft you can just peel it off and it’sgoing so that we’re ready to go but nowwe’re gonna cut it up and mince it tryand get it into a little small pieces aspossible my master chef I just I reallyenjoy cooking it’s one of my favoritethings to doI enjoy experimenting with differentflavorsjust to see what the outcome you knowand it’s always interesting when itreally when it comes down cookingbecause there’s an infinite number ofpossibilities that you can do put it ina bowl set it off to the side for rightnow aside for now we’re gonna grab ournow some people just don’t have a stickin there some people chop it up me Ilike making squares it melts better itmakes it better it makes it a lot easierto manage when you’re trying to use itespecially on the grill but now withyour garlictake you a little bit of the parsley itdoesn’t have to be heavy doesn’t have tobe lied it’s all personal preference Ilike a little bit of green in my butterbut that’s just me I also like to add alittle bit of garlic powder just alittle bit of pepper because like I saidwhen you sear your meat you’re gonnalose a lot of your flavor a lot of yourseat I mean and we’ll just take a forkand mash it up and get it good and mixedand now that our butter is ready andmixed up really well we’re gonna set itoff to the side we’re gonna go outsideand get our grill fire started[Music][Music][Music][Applause]now we’ve got our cutting boards allcleaned up got a putter ready to go nowwe’re just waiting for him to cook we’vegot a second ring with cargo going thatway when we get ready to sear all thismeat take it off Reba’s ply charcoal andit’ll increase the heat so that waySears better now that our meats good andseared we’re gonna put on a little bitof the garlic butter we’re gonna let itbaste[Music][Applause][Music][Applause][Music][Applause][Music]here is our finished croaked now what Ilike to do is I like to put a little bitmore garlic water on top of my steak asit rests so that way the clutter justbaste some base as it finishes cookingnow we’re gonna let the steak rest forabout 10-15 minutes I’ve got a fewthings I’ve got to run and do real fastand when I get back we’ll cut it andserve it alright guys we’ve let thesteak rest for about 15 to 20 minutesand we’re fixing to cut it whenever yougo to cut your steak for a more tendertaste always cut against the grain andcut with a sharp knife because if youdon’t cut with a sharp knife it’s justit’s gonna it’s gonna mess up your cuts[Music]it’s a little overcooked but most of itcame out great[Music]we’re gonna try this a bite here in aminute let’s see how it tastes likeyou can definitely taste the beef flavorof this steak with the salt and pepperthe brings out those flavors and itsreally goodwell guys that’s our steak for today I’mgonna try to continue to make videos ata semi-regular pace but I do work a fulltime job but thank you guys so much forwatching I appreciate it and if youliked the video hit the like button andsubscribe and I will see you all in thenext videotake care[Music]you