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  • - Hey dudes, I'm Hilah and today on Hilah Cooking

  • I've got my friend here, Justin.

  • You can check out his YouTube channel too, Under 20 Workout.

  • He is gonna show us how to grill some ribeyes.

  • - [Justin] Ribeye's my favorite steak meat there is.

  • Why? 'Cause its so marbled.

  • There's so much fat in it that you don't

  • really need to sear in the juices or anything.

  • - That's like me; there's just

  • like so much fat in it.

  • - Not anymore.

  • (upbeat music)

  • (laughter)

  • Alright, I'm gonna start off by showing you

  • how, I worked in a restaurant for many, many years,

  • and showing you how to open a

  • wine bottle and now that I get this...

  • So what you do is you go underneath

  • the rim here on the bottom part there.

  • A lot of people try to do that

  • and you can cut your finger and all that with the.

  • - I always just go right through it.

  • - Go and pull it out? - [Hilah] Yeah.

  • - Yeah, they'll send that back, a fancy table.

  • Trust me, I've had some doozies.

  • I had like a, I don't know, $500 bottle

  • of wine that a person brought in.

  • And of course, I was like 20 years old.

  • And the cork was so soft. - [Hilah] Dry and oh.

  • - It was soft and so I lost the cork.

  • So I had to like fish it out. - [Hilah] Oh no.

  • - Yeah, well it wasn't my fault.

  • At least that's what I thought.

  • - It kinda was. - [Justin] Kinda was.

  • (laughter)

  • Alright, so always, well, if you can,

  • if you're that type, red wine with the steak.

  • Might be all mental but it helps.

  • - And chill it a little bit.

  • - Yeah, it helps digestion.

  • - Oh, really?

  • - Yeah, I feel like that.

  • - Good. - [Justin] Excuse.

  • - I have a healthy digestive system then.

  • - There you go, so there's the wine. Alright the steak.

  • This is a mix between one of the restaurants I worked

  • at and my dad's recipe.

  • So, the marinade,

  • I start off with this is gluten

  • free soy sauce, start with that.

  • And then some people like to poke it with a fork.

  • I'm not a big fan of that to let the juices seep in because--

  • - Then you let the juices seep out when you cook it.

  • - Exactly. - Yeah.

  • - This is the key here.

  • - Worcestershire. - [Justin] Worcestershire sauce.

  • So it's probably like four to one.

  • - Four parts soy.

  • - Soy four parts to one.

  • So I'll get a little salt and pepper; wanna do the salt?

  • - Sure. - [Justin] Just a little.

  • - [Hilah] 'Cause there's a lot of salt in the soy sauce.

  • - [Justin] This is Himalayan pink salt.

  • - It is. It is indeed.

  • - The best, because it, sorry to tangent on you,

  • little pepper, Himalayan sea salt helps you

  • absorb all good minerals into your body

  • plus it has like 48 minerals in it itself.

  • - Even in tiny quantities?

  • - In tiny quantities and the regular table salt,

  • it actually is stripped of all those minerals and when you

  • eat it, it strips your bones of some of the minerals, so.

  • - The more you know.

  • - Sea, earth salts, sea salt and Himalayan

  • salt are fantastic for your body.

  • Alright so the salt and pepper on both sides,

  • Worcestershire is the key to this one.

  • It gives it a little, a little kick that I love.

  • And you can let it sit for about 10 to 15 minutes.

  • - Okay.

  • - Usually I don't 'cause I'm very impatient as a cook.

  • - Okay, I am too.

  • - That's why I cook on grills and stove tops.

  • - So I think we're good to go.

  • - Let's move this party outside.

  • - Bring the wine.

  • Alright, we're outside, at the grill.

  • First, it's about 400 degrees, a little higher.

  • And I always start

  • droppin' 'em on.

  • I go two minutes each side, sorry, two minutes

  • and then I turn a quarter turn, so it gets.

  • - Oh, to get the cute lines.

  • - And then flip it and do the same on the other side.

  • But here's a great trick, also right in the beginning

  • just make sure it's not sticking.

  • Great trick, so if you want, if you're someone

  • who likes rare, this is rare.

  • So it feels like your cheek.

  • And then this is like medium right here.

  • And then well done is very firm; there's nothing.

  • - There's nothing that firm on your body.

  • - There, there. - [Hilah] Oh, your giant muscle.

  • (laughter)

  • Great. - [Justin] Geez.

  • - [Hilah] It's really hot. - [Justin] Really hot.

  • - [Hilah] And it's flaming up a little

  • from all that delicious beef fat.

  • - Yes, ribeye's pound for pound have the most fat.

  • Oh, another thing, grass fed. - Yeah.

  • - Really, really good for you

  • but it's definitely more gamey

  • so I recommend, I always do grass fed

  • if I'm just feeding myself.

  • But if I'm cooking for someone

  • and I want to show off, I get the prime steak

  • that's grain fed which probably isn't as healthy.

  • But man, is it delicious.

  • - Ya know what I heard?

  • - I'm gonna turn them one quarter.

  • - When I was talking to the lady,

  • back when I lived Austin from the Texas Beef Council.

  • And she said that all beef is grass

  • fed until like the last month and then

  • whether they finish it with grain or finish it with grass

  • it makes the difference. - [Justin] Yes.

  • - It's crazy that it would make that much of

  • a difference just in like, the last month.

  • - [Justin] About ready to flip.

  • - Oh, yeah.

  • - 'Cause these are cooking fast.

  • - [Hilah] Oh, dude. - [Justin] Whoo.

  • That's hot and beautiful. - [Hilah] That is gorgeous.

  • - [Justin] This is incredible. - [Hilah] Holy shit.

  • - I love this grill, by the way.

  • - Oh yeah, so we're using this like

  • natural charcoal instead of briquettes

  • which burns hotter and faster than briquettes do.

  • - You can see that sizzle, that is.

  • - Yeah man, this is like, I love

  • using these instead of briquettes.

  • I think everyone should try them at least once.

  • - I'm getting rid of my gas grill after this.

  • This is beautiful; Alright, it's looking good.

  • - [Hilah] Alright, let me get another plate.

  • - So you can see here the grill marks on that side,

  • nice and square. - [Hilah] Looks really awesome.

  • - It's so juicy that I'm just gonna flip it.

  • Usually I would carry that juice over here

  • but I'm jut gonna do a flip right before I take it home.

  • - [Hilah] Man, that was fast.

  • - [Justin] Oh my God, that one fell apart a little bit.

  • - [Hilah] So tender, dude. - [Justin] Yeah, it's so tender.

  • - [Hilah] Woah.

  • - So you can eat these yourself.

  • Another good rule is, or you can cut them up.

  • I use them for appetizers at these parties.

  • I'm telling you, people love them as appetizers.

  • So you just slice them; I'll show you that, but.

  • - [Hilah] Oh my God, holy shit.

  • So we'll go inside and make salad and eat these mo fo's.

  • Alright, our steaks are done; we're gonna whip

  • up a really quick little salad.

  • I'm gonna take the lead since you're such a booze hound.

  • - I'm drunk, just kidding. - [Hilah] Geez.

  • - I'm getting ready for the, it smells so good.

  • - So I like to do, like, I don't know,

  • two to three parts oil and then one

  • part vinegar, what do you think?

  • - Yes, that's great; this is, I learned

  • this from your cooking show. - [Hilah] Thank you.

  • - To use the bowl. - [Hilah] As you're mixing.

  • So we're gonna put all of our dressing ingredients

  • in the bottom, how much honey do you use?

  • - Just a little drip.

  • - Like a teaspoon.

  • - [Justin] Probably when it starts, that's beautiful.

  • That is perfect; I'm gonna start to move that honey around.

  • - [Hilah] Yup, we'll add some.

  • - Simple, simple, simple meal.

  • Not many ingredients; I mean, I could've made

  • like a shoestring fry tower on that

  • and then put a, but you're never gonna make that.

  • - Why did you do that?

  • - Well, you're never gonna spend three hours making that.

  • (laughter)

  • There we go.

  • - [Hilah] And arugula is great because

  • it's got a little bit of bite to it

  • so it kinda counteracts the fattiness of our fat steaks.

  • - Yes and that's why I like the, especially the honey

  • or the syrup with arugula because it is bitter.

  • - [Hilah] Oh yeah.

  • - [Justin] And it gives it that nice sweet with the bitter.

  • - [Hilah] Yes, yes, yes, yes.

  • So check out Justin's channel.

  • It's youtube.com/under20workout.

  • That's actually how I lost my last babyweight bits,

  • was from working out with Justin on the internet.

  • - 20 minutes.

  • - Don't look at my jiggly arms.

  • I can't help it, I'm a woman.

  • (laughter) - You look great.

  • People like, for steaks, they like to let

  • them sit for about a minute.

  • - We let it sit while we were making the salad

  • and it looks perfect. Look at that.

  • I mean, that's like exactly medium rare.

  • - [Justin] Yeah. - [Hilah] That's gorgeous.

  • - I think your wonderful dogs might be

  • getting a couple pieces of fat too, special.

  • - Oh, they're gonna get some.

  • They're totally gonna get some.

  • - [Justin] Special treat, I'm going for the.

  • - [Hilah] The fatty part, the big thick one.

  • - [Justin] There you go. - [Hilah] Yes.

  • - [Justin] That's a little more rare.

  • - [Hilah] Little more rare, yeah.

  • - [Justin] That's probably medium rare there.

  • - Oh, mine's maybe medium, whatever, cheers.

  • - It's rare enough, cheers.

  • I got no salad on this.

  • - Mmm.

  • Mmm.

  • - I'm liking that grill.

  • - Dude.

  • - Slice those up, appetizers at a party.

  • - That is super awesome.

  • - Who brings a steak appetizer?

  • - [Hilah] You do.

  • - That's right. Get a lot of high fives.

  • (laughter)

  • - Alright, thank you so much for showing me

  • how to do those grilled ribeye, dude.

  • Check out his channel if you like to work it out.

  • And don't forget to subscribe to my channel.

  • You can click that little red button right down there.

  • And I will see you next week with

  • some more cooking videos, bye bye.

  • (upbeat music)

- Hey dudes, I'm Hilah and today on Hilah Cooking

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マリネ、グリルステーキ&サラダの作り方|Hilah Cooking(ヒラクッキング (How to Make Marinated, Grilled Steak & Salad | Hilah Cooking)

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    林宜悉 に公開 2021 年 01 月 14 日
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