Don’t Cook a Ribeye Until You’ve Watched This 

I'm 52 yo and do not know how to cook a steak.. I'm one year out from a very very painful break up and he cooked all the steak. Today I'm buying myself a ribeye and I'm going to cook it for myself thanks to you!! ❤❤❤

I actually love Maxs videos. I used to just watch his shorts but now his videos are FIRE. KEEP IT GOING MAX THE MEAT GUY

*The Ribeye: Broken Down* 0:22 What is a Ribeye and from what part of the cow does it come? 0:40 Two Distinct Sides to a Ribeye Roast 0:50 The Chuck End: Closer to the shoulder in the front. 0:55 Four Muscles on the front side 1:28 Only 3 distinct areas 1:52 Anatomy of a Ribeye 1:59 Tomahawk Ribeye 2:31 Ribeye Cap 2:46 How to select the Perfect Ribeye 2:55 Marbling 3:12 Wagyu 3:20 Compare Choice Grade Ribeyes 3:36 Size of the Cap 3:54 All the Different Types of Ribeyes 5:26 Rib Roasts: Boneless and Bone-in 6:03 Bonus Steak: Ribeye without the cap 6:20 Ribeye Cap *Ribeye Cooking Methods* 6:42 Boneless Ribeye: Philly Cheese Steak 8:01 Boneless Ribeye: Pan-Sear 9:38 Bone-in Ribeye: Gas Grill 10:56 Cowboy Ribeye: Oven Reverse Sear 11:35 Whole Rib Roast: Smoked Prime Rib 12:34 Tomahawk Ribeye: Reverse Sear on the Smoker 14:27 Taste Test 15:19 Is the Tomahawk Ribeye worth it?

Great video, Maximus! Good content & comment- as a Carnivore, I generally agree with your findings, ALTHOUGH I will say that, when I use a torch to sear & then baste with butter I find the bone does release something I cannot get elsewhere...or at least so it would appear- THANKS for doing what you do- KEEP Enjoying the Journey!!

Thanks for the tips on front and rear rib eyes, I love tender rib eyes and I love them to stay hot or at least warm as I am eating . I put my oven safe plate on the cool side while grilling on the gas grill, and wear a hefty leather glove while retrieving the plate and steak!

I appreciate the video, I didn’t grill out tonight due to rain but I see you got some and still made it happen. I applaud to you sir! 👏👏

Love your channel. So many ideas for improving me grilling skills as well as pan searing steaks.

You’re such a genuine guy. Hopefully I I can meet you one day! Thanks Max

Incredible video and a treasure trove of knowledge for steak aficionados! Diving into the intricacies of the ribeye has been an enlightening journey. Your breakdown of the ribeye's anatomy, from the luxurious cap to the complexus, and onto the eye and tail, has truly expanded my appreciation for this premium cut. Understanding what to look for in marbling and cap size has already changed my steak selection game. I also appreciate the exploration of the boneless, tomahawk, and prime rib variations-each offering its own distinct experience and flavor profile. Your demonstration of various cooking methods was particularly enlightening. It's clear that whether one is grilling, reverse searing, or smoking, there's an art to unlocking the ribeye's full potential. And the taste test confirmed what many of us suspected: the tomahawk ribeye, with its impressive presentation and sublime flavor, really is worth the splurge for those special occasions. Thank you for sharing such a comprehensive guide. This video is a must-watch for anyone eager to master the art of cooking the perfect ribeye steak. Cheers to the culinary adventure and the continued quest for the ultimate steak experience! 🥩👨‍🍳🔥

Thank you for sharing your videos, I've learned so much on how to cook my favorite food❤

Very informative video, thank you 😊❤ Amazing content as always

I just found your channel and no wonder you have millions of subs. Steak is an artform if done correctly, and preparing, cooking food with love is what makes us human.

Watching this to prep for cooking my family's steaks! Thanks Max!

I really like your approach to explain exactly where the meat is coming from the animal. Good job! 🥰🥰🥰

DUDE, you are the real deal.!!! I didn't learn much - however - I learned a lot.!!! (if that makes sense) I found you while traveling down the RU-vid rabbit hole. Subscribed - well worth channel.!!!

First time I’ve watched one of your vids. Loved it, well done, great job and good info. Rib-eye is by far my favorite and recently got a huge deal on tomahawk’s at Costco so I’m stocked up. Firm believer in reverse seer, thanks Kenji Alt-Lopez. Just subscribed, keep up the good work.

Great video, Sir. Very helpful and informative. Thanks for sharing!

Thank you so much Max! I have a small cooking channel, so this helps a lot! ❤

Max, your my biggest inspiration, i have been watching your videos since about a year now. Im 13 and going to south America to augment my culinary horizon and make new food, you have been one heck of a inspiration, thanks-Ben

Your videos make my day by helping me with the best steaks and briskets to buy

This is actually super useful and entertaining!! Awesome video!

God Bless Ya. Great Video. My first that I have seen if yours. Pissed off that I never discovered your channel before! Awesome intel!

Really like these educational clips, keep up the good work! Much love from the Netherlands❤

I cooked a Tomahawk for the first time the other day. Did a reverse sear in the oven! It was amazing, it actually treated better the n the skirt steak I also made. Thank you for your knowledge.

Thank you, eating ribeye all my life. Love the cut. Today is first time recognized the difference between front and back of the cut. Enjoy the show.

It's not like I'll be cooking any meat any time, but it's so fun to watch you do it. Love your videos Max!

I appreciate your cogent insights and calm organized narrative.

Outstanding demonstration! I grew up on a ranch in Idaho raising Angus before the breed was cool. Some thoughts; reverse seer followed by a charcoal finish is always the best way to eat a steak; putting a rib steak into a sandwich is nothing short of heresy and the chuck end of the rib eye is the best but definitely has the lowest publicity. From my perspective, that's a good thing! When in doubt, I always buy the whole roast and cut my own steaks. Again, great demonstration and I really can't disagree with anything you said except maybe putting a rib steak into a Philly cheese sandwich??

Thanks for a Great presentation 👍🏼

Recently started the carnivore diet and these videos are king !! Helped me out so much

I wish you would advertise your YT channel more. I used to see ur random shorts around tiktok or insta but your RU-vid content is gold. I have been binging your videos.

A ribeye is my favorite cut whether it's a cowboy steak or a Saratoga steak or a Tomahawk Steak I love every cut of ribeye and it's easily my go to cut if I I'm making steak the biggest things I look for is marbling in the size of the cap as well and I easily guessed what you were going to say because that's what I look for 100 percent of the time I love the way you went through all of them and showed how to cook all of them they may be pretty much the same cut of meat but they are a little different at the same time and I love how you showed the best applications for each well the best in my opinion

Awesome review of ribeyes. 😋

A masterclass! - Thanks Max!

Instead of basting with butter, use Ghee (clarified butter). It has the flavor and you don't have to worry about it burning due to it's very high smoke point. You can also get a great crust with it as opposed to avocado oil.

Good information. I look forward to grilling my first tomahawk. I’ve been grilling (using charcoal of course) ribeyes for years. My son, who was a chef taught me to marinade the steak in a mixture of olive oil, balsamic vinegar, thyme, and fresh garlic. Afterwards I season with Chefs Blend Miracle Blend ( a Michigan product) and fresh ground black pepper.

Great video and very informative 😊

Nice synopsis. We did a boneless, USDA Choice rib roast for Christmas. A lot of ways to achieve success. And fairly easy. This time trimmed off almost all fat. Applied wet rub-seasoning based on mustard and horseradish. Cooked on Traeger smoker. Something different. Awesome!

Prices in m6 area are quite a bit more. I make sure to check sales at my local groceries and buy cuts accordingly. This info is very helpful.

Dude I love your content keep it up man

Max, you are a real one for not immediately sinking your teeth into that delicious cheesesteak just for us! Lol 👏🏽👏🏽👏🏽

An excellent video. Thank you!

As a Aussie bbq fanatic , your advice was fantastic thank you very much. 👍

its so relaxing watching this with the perfect lightning and commentary with little to no jokes. one day i wanna try to cook one myself but for now theyre too expensive so that would have to wait. currently trying to learn how to cook.

Wow ... Great information ... Thank you

Loved it! I've been preparing steaks of all kinds for many years and my favorite is the Ribeye med/ rare temp. Very comprehensive, great video thank you! The best I have seen and with humor even though steaks are not a laughing matter lol. One question though, what was that sound at 5:49? A burp? LOL Great job!

Great video, always learning from you.

The cowboy steak is my favorite by far and absolutely worth the extra per pound price

Steak TarTar - Short Rib Peposo - Tomahawk Steak.... Three earthly pleasures that, though I don't enjoy frequently, I would never deprive myself. And, by the way, Awesome job on this Video. New Fan!

Great video as always, with my favorite cut of meat.. Just one question, were the steaks not cold during tasting?

Lots of great stuff here Max.

Awesome break down! Learned a lot thanks

When slicing a steak for philly (or, say, bulgogi) I always cut on the diagonal to the grain of the meat. Shorter grain = more tender, less chewy. You can also get wider strips that way.

great stuff Max !! Salute to our meat teacher

Great consistency Max

Thank you for using a non seed oil! Using beef tallow, butter or lard makes for such an incredible flavor!

Between Max and Guga I feel like I always have some good steak video awaiting me.

Extraordinary video - no other YT channel (not even my beloved “Bearded Butchers”) breaks down the cuts so well! And I LOVE that he advocates a probe temp of only 120 deg F to get the job done (assuming rest temp rise and reabsorption of juices). It never occurred to me that the tomahawk was Frenched, but bien sur! I’ve always thought the cut was performative anyway. And that pan butter-basted steak was magnificent - it’s been my go-to technique for years but I’m always perfecting! On any bone-in cut - nothing, nothing, brings out our visceral and satisfying deep instinct to reclude like a bone-in cut. Think give-me-a-closet-and-leave-me-alone nature. Every primmed guest at the table will privately crave nothing more than to do the same, but will resist to maintain decorum. They’ll especially wince when the hosts’ family’s dogs race the sweet bones into the back yard upon ‘cleanup!’ All that said, for inexperienced viewers, I’d caution that ‘super high’ heat - high direct flame and cooktop settings - can easily exceed 500 deg F. NO non-stick-coated pan on the market can withstand such high temperatures, whether or not the manufacturers divulge it. Non-stick coated pan materials easily break down and release highly toxic chemicals into the food. Throw all those pans out - don’t even ‘donate’ them! Only cast iron, SS, carbon steel, enamels, and the like can withstand high heat safely. Further, the finest pans must be brought to temp slowly, lest they permanently warp or crack by the sudden temperature change (I’ve seen it). Similarly, NO oil, not even avocado with the highest smoke point of 520 deg F, can handle truly high cooktop heat before breaking down, even for a short time. Rather, use the minimum temp necessary to ensure a fast sear on contact, and reduce the flame/setting mid-sear or periodically ‘offside’ the pan from the flame to finish.

Nice vid Max!

max being denied the steaks until the end is hilarious 😂

I've only had tomahawk once, as my grocery subscription had grass-fed choice on sale. It is definitely a presentation cut, as I served it for family Christmas lunch.

Excellent presentation, I liked & subscribed.

THE PERFECT video. Thanks Max!

Thanks for the awesome video! 👍😋

I love food and I keep getting hungry from your vids

I'm cooking my first steak ever today. I've never liked steak, but everyone tells me it's just because I've never had it made right. Probably true since my mom liked everything grilled and very well done. I went carnivore in February and everyone seems to love ribeye so I decided to give it a shot

totally agree w conclusion, tastewise the bone wont improve steak's flavor, but there's something about the presence of bone, both for the fun of cooking, presentation, and for the lucky one who gets the bone popsicle at the end

i love your videos! I also wanted to ask though. what would be the CHEAPEST but also BEST way to buy steak? like if you had to suggest to someone who regularly cooks and wants to get the ABSOLUTE most bang for buck kinda thing.

GREAT video ! Thanks

Man, your so spot on! You're so young, how did you learn so much about this! ALL GOOD! I'm a big fan of "marble" but it does come at a cost! Thumbs up from me! In Ontario Canada, "black Angus is it!"

By the way Max I love your videos please keep making them

Love your show ❤

love the video's max i think you should make a wagyu beef wellington

Thank you from Manila.

You are so good and give good advice

This man is not meat guy he is meat master Appreciation from my heart❤❤

Thanks for the “cut” samples!

THANK YOU ❗️

Nice vid i love your cooking

Nice video. Thanks!

Very good video. Thank you

GREAT video, Max!! Was this done in one sitting? I mean, those were the MOST PERFECTLY cooked steaks I've EVER seen! Looked really delish!!

Enjoy your vids bro 😋

Great explanation

Good video Max Strus👍🏼

I ❤your videos, you inspired me to become a chef

Awesome video, thank you!! I’m in a frustrating predicament/disagreement with the newly opened, first in this region grocery chains butcher. I’m looking for some advice/knowledge or proper perspective please? A few weeks after a brand new, from the ground up store opened here in New Hampshire in the Northeast, they ran a special price on a “Cowboy Steak” @ $19.99/pound. At almost a $40 cost, I was excited to treat the two of us to the “never had a Cowboy Steak Ribeye we never loved” experience to a perfectly gas grilled charred/medium rare steak. (all my Cowboy Steaks I’ve loved, up until this one were in California) With great preparation, temperature measuring and care I nailed the cooking process…..however…. at first bite, both my wife and I, almost at the same time said, “this steak tastes like Prime Rib.” She loves Prime Rib, me, not at all. (This steak looked just like one of your high grade ribeyes you pointed out in this video) I took a look at the wrapper and it said, “Prime Rib” NOT “Cowboy Steak” on the label. This being a $40 disappointment, a big miss and also being a brand new store, I figured it was an honest mistake by the meat section server. I was NOT looking for a refund but wanted to let them know about this expensive mistake in their labeling. I returned with the wrapper to let them know about this mislabeled steak. One of the butchers was called from out back and I explained the mistake. He defiantly told me I didn’t know what I was talking about and that it was “properly labeled and that Cowboy Steaks cut can be a Rib Eye or a Prime Rib”…huh? I questioned this explaining that my belief is that a Cowboy Steak is a finer grade of Ribeye. The butcher in a condescending way tells me, “you’re wrong”. Since then I’ve been researching and searching for accuracy in “What is a Cowboy Steak?” and is my misconception a regional misinterpretation? Everything I’m finding is supporting my belief that, a Cowboy Steak is a nice cut of Ribeye. Me, not having the facts or knowledge and the “expert” telling me I’m wrong, I bit my lip from addressing his disrespectful manner and assumed it was a “regional” interpretation of what a “Cowboy Steak” really is. Can you please direct me to where I can fine the correct answer? Thank you!!

Hey Max have you ever tried biltong, if not can you maybe make a video about it and comparing to jerky.

I like the simple set and focus on the topic with fewer gimmicks, compared to the pepper spinning and fast cuts for RU-vid Shorts (the teases to wait for the taste test were fine and fun). I could have done with far fewer "vineboom" sound effects-it's not the sound itself but that I expect it to accompany a twist in the script, not just as a tool for emphasis. Content-wise, I don't know if you've already covered this topic yourself, but I've gathered from other "Steak RU-vidrs" that butter basting is a bit of a waste of butter and time compared to just cooking to completion and brushing melted/browned butter on after. I'm not going to make assertions, but I'd suggest you take a look at the Chris Young video on Does Basting Work.

Informative yet funny!

first of all, great video, as always, and I Liked how you almost made a meat puzzle at the start😂

Another great video. Not a big fan of beef but a huge fan of the spinalis. It's like its own kind of meat. Not easy to get, and not easy to get top quality. For a treat, definitely worth the price.

Bone adds flavor when brazing or boiling, when the gelatine comes out and coats the meat.

I find the cowboy usually has a larger cap, as does the tomahawk & that's my favorite part of a ribeye. You are correct on all points. Eating a meat based diet, I love your meat centric videos.

Omg I need a steak now 😭 all of this looks so good

Thank you! Great instructions and advice. Another advantage to buying the Tomahawk that makes it TOTALLY work the added expense is that my dog 100% shares in the family meal by getting something to chew on for days! Wanna see a dog smile? He absolute LOVES it!!

Last Christmas my butcher sliced me up a 2-bone tomahawk. 4" thick, reverse seared on the grill. It was incredible.

Excellent video!

great vid!!!

I made your Philly cheese steak for my girlfriend and she loves it thanks for helping max