As Hank Hill reminded us, “If you respect the flesh, the flesh will respect you.” Whether grilled, smoked, or reverse seared, you can bring your steak closer to heaven. And in that world, Hank Hill reigns supreme.
Hank Hill is Christian, American, and Texan, in that order. He's a father, a husband, a propane salesman, and most of all, a steak disciple.
Buy bacon ends or other fat chunks, or at least thick cuts. Chop and crunch them to add to steakhouse salads or Brussels sprouts.
He's a conservative guy who understands that grilling is more than just a cooking method. It's a moral obligation.
I say this because Apparently“The right wing is obsessed with meat.”
Steak is sacred in Hank's world. Sorry to President Trump, but in Hank's world, those who want to enjoy his ribeye are encouraged to take their wild tastes elsewhere. “We ask them to leave politely but firmly.”
Our journey begins there. We're here to honor, honor, and flame steak like Hank. There are many ways to prepare a ribeye, but each method must be true to the sacredness of the beef.
So I consulted as many people as possible about the best way to cook ribeye. Let's start with the fun part.
“Nom Nom with the guy who fought in Namu.”
Josh Jennings is one of the funniest people alive. As a mutual friend said, Jennings is one of the best creators I've ever met at coming up with comedic material.
Here's his take on the innovative new way to cook ribeye.
Joe Pappalardo, author/journalist
While researching my upcoming book about Judge Roy Bean and his brothers, Science journalist Joe Pappalardo fell down a rabbit hole investigating street food in San Antonio at the time.
Diced ribeye steak became his go-to cut for making classic Texas chili, following San Antonio's original recipe from the mid-1800s.
The city's late-night dining scene was dominated by female entrepreneurs known as “chili queens,” who built and demolished street restaurants in city squares every night. Like modern-day late-night greasy spoon diners, it became one of the few places where all strata of San Antonio society mingled.
To stay true to Chili Queen's recipe, you need to use plenty of ancho chile and cumin and omit the beans. Simmer as long as you can stand it.
If you're in San Antonio these days, don't look for Chili Queens. The city's health department closed the facility in the early 1940s after nearly 100 years of night service.
Gaston Mooney, President of Blaze Media
For true steak lovers, smoking is a must. Gaston Mooney, president of Blaze Media, recommends smoking at least 2-inch thick-cut ribeyes at 107°F before searing them in a blended butter. This is an exercise in patience and pairs beautifully with a cold beer and, if you're feeling fancy, a cigar.
In Argentina, the art of wood-fired grilling involves a unique hand-measured technique. The grill master will hold his hand over the flame to determine if it is ready. You're ready in 5 seconds. Is it too hot? Please pull back. Too cool? Please wait. It's primal, tactile, earthy, and everything that makes Hank happy.
Nathan Dahlstrom, author
I talked to Nathan Dahlstrom talks about the woodfire approach.
Nathan grills his ribeye the old-fashioned way, using mesquite wood from his property. His process is simple but effective. Don't use a thermometer, just feel the heat and the meat.
Grilling: Propane vs. Charcoal
People claim charcoal tastes better — Hank Hill faced it himself His wife and son became addicted to charcoal.. However, it is quite time consuming and requires more experienced hands. Whether you choose to grill with propane for speed or the deep flavor of charcoal, either method can improve the quality of your steak, as long as it's not overcooked.
Lee Moore is worth the barbecue
This one uses mayonnaise. It's from lee moorethe person who runs Worth the Weight BBQ.
In 2014, Moore moved from Phoenix to Houston, where visiting famous BBQ joints like Corkscrew BBQ and Truth BBQ fueled his ambition to create similar quality food.
Moore started using Costco's Traeger and began to understand the nuances of time and temperature in barbecue. But in search of a richer smoke profile, he soon upgraded to a traditional offset smoker he found on Facebook Marketplace and discovered the artistry of cooking with real wood.
After a year of hands-on experimentation, Moore met Trey at Heirloom Pit and fell in love with his craftsmanship. The result is a 375-gallon offset that is a true work of art in BBQ equipment.
For Moore, this upgrade emphasized that tools are as essential to the process as seasonings. Just like salt and pepper, quality utensils can enhance the flavor of your food. With no formal training beyond his YouTube BBQ channel, Moore's journey reflects the passion and learning developed through trial and error that transforms backyard cooks into self-taught BBQ enthusiasts.
Christopher Bedford, Blaze Media Senior Political Editor
unparalleled Christopher Bedford struck recipe gold.
Buy bacon ends or other fat chunks, or at least thick cuts. Chop and crunch them to add to steakhouse salads or Brussels sprouts.
Purchase a bone-in ribeye that is thick enough to stand up at the edges. Remember: Bring beef (really any meat) to room temperature before cooking.
Decant the wine. Chill the martini glass. Add some good quality salt to the ribeye. You can also add garlic powder.
Fry, edge side down, over medium heat for about 5 minutes. cast iron.
Now that the beef fat has melted into the bacon, set the bacon aside and cook for 1-2 minutes on each side, turning frequently. It's easy and takes 10 minutes or more to cook, depending on the thickness. do not be afraid. I'm using ThermoPro for the first time in a while. Adjust its temperature accordingly.
Sprinkle generously with rosemary between rotations, unless you're topping with something strong like bone marrow or blue. Scoop it up with a spoon afterwards so the flavors don't compete.
Please remove it 10 degrees before the desired temperature. Place it on a cutting board. Please do not move it for photos. Don't do anything with it except drop any butter or bone marrow that needs to be melted on top of it. Please don't look. 10 minutes.
Then slice and serve with some lightly flaked Maldon salt or similar quality.serve. Sunbathe.
“Unconventional” method
Blaze Media's Rob Eno swears by sous vide cooking.
He jokes that it's a “pre-Biden” cooking method, but his method is solid: sealing the steak in plastic and slow-cooking it in water before grilling. To traditionalists, sous vide cooking may sound sacrilegious, but it works. And as Eno says, “Don't knock it 'til you try it.”
Or how about some fried ribeye? Yes, that's right. It's fried. Laura Gingrich describes her backyard fried steak as reminiscent of the explosive turkey she had on Thanksgiving 10 years ago. It's unconventional, but the result is crispy, juicy, and luxurious.
Please listen. High-quality ribeye can also be enjoyed raw. Think of steak tartare. But I'll save that discussion for another time.
This is off topic, but I would like to mention that we also received feedback on the steak sauce. American rancher Shad Sullivan: “Sauce is sacrilege on a great steak! For a great steak, add a little salt. For overcooked cowhide…pass A-1!!!!”
Shad's wife disagrees. “A great steak doesn't need sauce, but sometimes it needs some spice!”
stove and oven
Top-class steakhouses often use the broiler method. For example, Mastro's grills its steaks at 1,500°F and serves them on plates heated to 450°F. Another approach is the snake grill, which is a combination of grill and grill. Grilled first and then lightly seared at the end to create the perfect crust.
Pan shearing, especially for cast iron, is another tried-and-true method. The best steakhouses use the butter bath technique, seasoning with melted butter, garlic, and fresh herbs for restaurant-quality results.
If you want to make a good impression on others without any effort, Blaze News reporter Andrew Chapados suggests a simple technique. “Sear in an oven-safe skillet at high heat for 2 minutes on each side. Then add 1 tablespoon of butter and bake in a 400°F oven for 10 to 12 minutes.”
Lauren Poncia, co-owner of Stemple Creek Ranch
Use 1.5 inch thick ribeye. Let it come to room temperature. Add plenty of salt.
Place on the grill or skillet at a low temperature, such as 200-220 degrees, for about 5 minutes per side, or until the center of the steak registers 110 degrees.
Remove steak. Adjust pan or grill to 500+ and cook steak for 1 minute on each side.
Reverse sir
This is the most popular answer I got.
Home cooks everywhere have evolved their methods. Reverse firing is proof of that. Reverse searing involves cooking the steak low and slow in the oven until it reaches your desired temperature, then searing it in a hot skillet on the stove to create a crust.
Andrew Patrick Nelson, film historian
I talked to Andrew Patrick Nelson, the apostle of the West. I wanted to know about John Wayne's steak preferences.
Interestingly, the Duke was rumored to prefer a well-cooked steak. There are even Wayne Brand cookbooks, like The Official John Wayne Guide to Grilling, that seem to confirm his views on the art of steak. In “The Man Who Shot Liberty Valance,'' witness one of the most famous steaks in Western history. It's a large amount of steak where the only cooking option is to “broil” it.
Of course, for those who appreciate precision, reverse steering is a work of art. Nelson told me: “Rare is the only option for me. I'd rather have a hamburger instead than anything else.”
