3 Ways We Use Ribeye 

Andrew: **holds his bone-in ribeye up to the sun** His neighbours: Honey our nice neighbour who gives us food is pretending to be a caveman

Me seeing the title: “I swear to god if Inga makes this into a dessert …”

Inga couldnt make a desert out of rib eye, so she did ramen with the most expensive beef she could find - it's all about subverting expectations with her lol love it

I love how Inga and Andrew are deliberately only thanking Adam and Lisa for getting to buy some Ribeye.

Alvin: How do you even know when to control the temperature on the charcoal? Andrew: That’s the neat thing, you don’t

I just love how everytime, Andrew goes back to the basics and learns everything about those seemingly simple techniques and does so much with them, he truly wants to do that book of his.

My favourite thing to do is watch the faces of the people who aren't talking, they always have funny facial reactions

A.T.E: Let’s do an episode on beef Inga: Ok….I will keep it simple doing instant noodles with A5 Miyazaki

The tension between Inga and Alvin was so noticeable in this episode…Andrew really be in the middle of them like 👁👄👁

Andrew's laugh tho🤣 after Inga's savage moment lol Thanks Alvin for choosing Ribeye! I love it!

andrew blink if youre held hostage

Can you guys get Alvin a good mic and camera? The clear quality difference between Inga/Andrew's setups and Alvin's makes this series look far more amateurish than it has any right to. His content doesn't need to change, just his equipment. Cmon guys!

This is so calming and I look forward another episode every week.

Inga did a smart thing. Korean ramyun is always meant to have a broth. If you are doing any kind of no soup jjapaghetti the red pepper seasoning pack should always be half.

Alvin: thank me too. Inga: no. 😂💀

Visible tension between Alvin and Inga this episode,hard to not notice. Maybe something to do with one getting more budget for ingredients but can’t be certain !

i could listen to andrew talk ALL day long without once getting out of the trance his voice puts me in.

This is literally the first time ever where Inga doesnt say a single word during Alvin's part, total silence

I love watching them talk about foods like this because it feels like I’m there with them. It feels like you are part of the conversation.

alvin: you were the first one to actually make this andrew rea from bringing with babish: am i a joke to you

Obvious tension lol. I felt nervousness to be there and anger. Like seeing someone for the first time after an argument. I can't guess what happened, but this is my favorite channel on RU-vid. I hope everything gets sorted out. I like all of you A.T.E guys.

I know it's written as 'Neoguri' on its package, but it actually is pronounced like 'Nuh-goo-ri.' It's not you, it's just the Hangul-Roman alphabet transition rule being wierd. Really enjoyed watching, thanks :)

Whenever that I got something that so special like a rib-eye, I can only think of a good medium-rare steak basted with butter, garlic and rosemary :> It's pure but amazing.

They made three rib-eye steaks at three drastically different price points. 🤭🤭

Alvin: I'm actually seasoning the parchment paper" Adam Ragusea: Finally a worthy opponent, our battle will be legendary!

there's something going on with inga and alvin..are they okay?

Great episode y'all. I loved All 3 recipes but Andrew is my winner this week because I love food on the grill. Thank you.

Inga and Alvin making experimental dishes. Andrew just does a normal steak.

This was a solid one. Take aways. Andrew's was fun. The method he did it as is knows as a braai in South Africa. It's quite common and this made me appreciate that it's an art. I liked Inga's meal. Andrew might be too well food traveled. ☺️☺️ I bet this past couple of years just made him appreciate the worth it days even more. The burger was cool to watch and will be trying that first.

After a series of Inga's sweet-to-savoury and savoury-to-sweet foods, her making jjapaguri in this episode feels weird 🤣

Alvin's burger looks awesome! Alton Brown recommends putting mayo/burger sauce on the bottom bun to keep it from getting soggy; it creates a lipid layer burger juices can't get passed.

I’d love to see you guys and do something with fruits like maybe different ways we use apples because I could definitely see Inga putting together a pork and apple burger

I alway look forward to these. As I grow, my favorite content is cooking and I can’t get enough of your channel. Keep it up guys!

The vibe of this video felt different… y’all doing okay? You can take a break if these are getting to be no longer fun

Oh maaaaaan, these all look SO GOOD! (As they always do) That burger though, oh gosh.

As a treat, I used to get a thick bone-in ribeye from an Italian market down the street from my house once in a while (it unfortunately closed). Since the steak was so thick (about the same if not a bit thicker than Andrews) I wasn't sure how to cook it and didn't want to screw it up because it was a very nice and expensive piece of meat. So the owner of the market said to season each side with salt and pepper only, broil each side for a few minutes to get the color on it, and then bake it for about 20 min @ 350 degrees. It always came out great and was a perfect medium-rare.

I love that Andrew just sits back with how Inga makes it. Its refreshing

Watching this in the middle of the night and now I'm hungryyyyy! 🤤🤤🤤

100% Honest, this is the only channel that I swear, I get excited about! This videos that you guys make is seriously the best way to end the day! And now, I am hungry!

Ribeye is my favorite steak. Flavor, marbling, ease of cooking and flavor is consistent. Thanks so much

I recently made a pretty simple hungarian beef goulash using ribeye! One of my favorite comfort foods :))

SO EXCITED TO SEE THIS NGL!!!

Tried Alvin’s burger on cast iron pan it was superb! It’s hard to go back to eating burger with pre ground

Made a stock out of the pellicle (the part that’s shaved off from dried aged beef) and made a clear broth ramen soup with thinly sliced ribeye, scallions and chili oil

I love how Andrew is just the chill middleman between the tension. Awkward straight face. Hahaha but I think Inga and Alvin still like eachother’s posts in IG and inga’s stories have Alvin’s handle tagged sometimes. So it just might be stress. Videos don’t upload as often as before so maybe thats a pressure factor.

the interactions between alvin and inga😟😟 i hope they’re okay lmao i loved their friendship. yall weirdos need to stop shipping them it’s very embarrassing

It’s kind of sad. I was enjoying this videos, but them not talking makes me wonder if they should bring in Rie. And then Inga and Alvin should take turns been in the videos. The tension was not fun for the perceptive viewers. It’s like knowing by intuition your parents are fighting but they’re trying to hide it. Please, work out the situation fairly for both Inga and Alvin. Before it gets worst.

love this series!

Awesome video! Thanks for choosing Ribeye, Alvin!

does anyone else feel a lot of tension from inga and alvin’s interactions or is it just me? they’re so cold toward each other now, and inga’s face is stone cold toward alvin’s jokes. i thought it might have just been that last video, but now i’m seeing it again. i feel like viewers used to ship them so hard but these last two videos have made me feel so uncomfortable with their interactions 😬😬😬😬😬😬

Watching Inga pan fry the wagyu normally made me feel so relieved, I recently saw a video of someone wasting/ruining an a5 wagyu

Love this episode! Good job

Thank you Alvin for choosing ribeye!

Can we also get a huge round of applause for the gentlemen for allowing Inga to eat up the lion's share of the steak budget? They've had the crazy good fortune to try some of the best foods on the entire planet and they let her create an amazing memory for herself. And a round of applause to her for giving that gorgeous cut of beef a proper sendoff. That meal looks incredible.

Originally didn't want to watch this but was really impressed with Inga presentation.

Bruh the deadpan tension between Inga and Alvin and Alvin's solemn demeanor is unsettling. I'm getting palpitations just watching this video. Something definitely happened.

I take no time to contemplate clicking on their videos!! Also, the Inga moment was BAM ;D

Always get this vibe that Inga is irritated by Alvin's existence. Everyone did a great job btw.

Truffle oil is always a mistake. Marrow is never a mistake. Burgers are rarely a misteak.

This was hella uncomfortable to watch.. dunno coz of whom but it was exceptionally awkward. Andrew is the MVP for staying straight through the entire ordeal that must have been shooting this episode with so much tension.

Inga's and Alvin's approach looks amazing

I freaking love this show

That burger is eye opening, eye popping, I am going to try it.

When I saw the title, I already know Alvin suggested the meat haha

I absolutely love these videos, but I just felt odd tension during this one I almost felt like Inga was mad with Alvin? I could be wrong, the vibes just felt off this time.

I think the way you cook on a grill is you use the flame and flare ups as a way to create a crust and then you put the lid on and keep an eye on internal temp. At least that is what it looks like on Guga. Although it looks great from what Andrew did.

i tried the hand chopped burger and it is so worth the effort

I always enjoy videos guys!

Hanwoo is EVERYTHING

Best trio

Love you guys, you’re awesome

That savage inga moment at the beginning tho HAHAHA killed me

Holy moly, i want all of them, gotta try it now, looks like haven in my mouth 😍😍😍

Hey Andrew, all traditional steak cuts are already cut against the grain ie short meat fibres run across the width of the steak. That means you can't really cut a ribeye across the grain once it's cut and it will be tender regardless of how you cut it

The ribeye cap is also called spinalis dorsi. Costco used to sell it but they don't anymore. Andrew is right about the bone marrow at St John in London, it's truly amazing.

Someone buy Alvin a Lapel Mic please! I just wanna hear his velvet voice in High Quality

I'm so surprised at the reaction of using a grill. I know you are all city dwellers, so I know grilling is not always accessible, but I've been grilling food since the age of 16 and have absolutely excelled in understanding the nature of a grill and the different ways to use different types of charcoal. It's feels pretty great to see the professionals saying that grilling is something new to them and learn things that I've always known. It's in a way validating that I know something like this. On the opposite end of the spectrum, I have had plenty of mistakes that have left us eating the veggi portions of our meals and picking around the meat to eat what was eatable "because even though you cooked the chicken for like a hour its still bleeding in places" or "That thick steak is still mooooooing". Good on you for taking it on. Charcoal grilled steak is a one of a kind flavor.

I miss this shot in the same place...anw...I am glad you guys made this. I am now craving some beef

Love y’all

Yes! Don't add the full packets, add half and half and add more if you really need. I tried both with ribeye and skirt steak, I liked the skirt steak version more. I added butter and onions too 😅

The charcoal idea was great but drench some wood chips of your choice I recommend pecan oak or cherry wood in water for an hour and when you do the indirect heat put the chips on the charcoal to get huge smoke and flavour

We just come for Andrew every time lol 😩

Good episode! I do though wanna see next tackling a tougher cut of meat like rump.

Up here in Canada our packages have the kombu piece as well.

That burger looks delicious!

Please do dishes with maple syrup!

For a moment I really thought Inga would make a dessert out of ribeye 😂

0:59 and 1:07 - Look at Alvin's eyes and overall facial expression. The tension is real.

Normally you can control the heat and flareups using a lid for the grill. It usually has air louvers and a thermometer.

I can relate so much when Inga said about barbecuing back in Hong Kong

Just another reason I never cook steak over charcoal, although the tomahawk begs to be cooked that way. I rarely eat ribeye, preferring NY Strip, and always on SS pans. And let me say I really like this channel. You all have fun engaging personalities.

I do the fried noodles with instant ramen and flank steak pretty often. A cheap mid week treat.

Alvin's face in the intro just being the third wheel.

I have made chapaguri so many times now, I always have a buffer of chapaguetti and neoguri at home. Usually I use left over roast or something simpler than beef. Anyway this is one of those foods that will let you satisfied, no matter what. I am sure it is terribly unhealthy, but so good!

Loving Inga's simple way of cooking to pair it with carbs.. very comforting.. Can also do 牛肉汤面 or 牛肉河粉 or 牛肉包 or 牛肉烧饼 or 牛肉乳面 or bulgogi or galbitang 😉

Inga added truffle oil into the jjapaguri and i was like "ohh! She remembers what hwasa taught us 😏"

this is the perfect channel

About the "tension," I suspect that the lack of reactions and comments from Inga during Alvin's section was because she was not present for it. There seems to be a lot of unnecessary cuts, so I feel like they just edited in generic footage of her listening (to Andrew's section). That's why there wasn't even a "see you next time, bye" from her or either of the guys at the end.

I just realized that they're switching up the intro ❤️ Love me some Andrew and Alvin

Great, now I'm super hungry.