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.

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