Tips & Tricks to Grilling the Perfect Steaks

HowToBBQRight

Malcom Reed

Malcomreed, Howtobbqright, Bbq, Food, Barbecue, Leisure, Arts

4.8 • 611 Ratings

🗓️ 7 March 2025

⏱️ 66 minutes

🔗️ Recording | iTunes | RSS

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Summary

Today on the HowToBBQRight Podcast, the cold weather can go on somewhere here in Mississippi (00:22). We’re taking a deep dive into ALL things ribeyes (01:07). When you’re gearing up for a 6pm dinner, this is the PERFECT time to start getting that meat ready to go (07:24). A ribeye is the BEST cut of meat, so here’s the BEST grill to get it seared up on (12:22)! These are all the tricks Malcom pulled out to grill the perfect ribeye in his latest YouTube recipe (16:43). Where should you be putting the probe in on your ribeye (25:43)? A1 came out with a new steak BUTTER, and we GOTTA get our hands on it (29:43)! If you’re throwing down multiple cuts of steak on the grill at the same time, here’s Malcom’s TOP TIPS for getting it done right (33:38). Should you be resting your steaks after they come off the grill (35:43)? What is the BEST take stopper of all time (37:25)? Mark busted out the sous vide for ribeyes at the smokehouse, but they just can’t beat meat over hot coals (41:55)... Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (44:34)! We did our first TikTok live this weekend, and it went AWESOME, until we got kicked off (45:20). Smoked Cream Cheese is super underrated, but Malcom topped it off with crawfish and took it to a whole new LEVEL (49:33)! Should we make a new podcast where we travel around the world on vacation (58:26)? What is “Chipped Pork”, and I want to know if Malcom would try it (1:00:24).

Transcript

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0:00.0	Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue,
0:06.1	share recipes, and discuss all things delicious.
0:09.5	And now here's your host, Malcolm and Rochelle Reed.
0:12.3	Hey, welcome back to the How to Barbecue Right podcast.
0:15.6	I'm your host, Malcolm Reed, and I'm joined by my lovely talented wife, Miss Southern
0:19.1	Shell, Tyler over to my left on the board.
0:22.6	What's happening this week, folks?
0:25.4	It's miserable.
0:27.0	What?
0:28.3	I thought you just spring is here.
0:30.9	The wind is blowing.
0:32.2	It's raining.
0:33.5	Everybody's sick.
0:34.6	Which one is it that comes?
0:37.0	It goes in like a line and out like a line. Is that March? Is that your month? Yeah. The month of Shell? Shell's birthdays at the end of the month. So this is March is the month of Shell. It doesn't feel like it. Everything starts greening up. It's still cold. It's got to warm up a little. It's spring break. I know. Like this week, this weekend, start spring break all next week. We're probably, are we doing a podcast next week? No, no podcast next week. On spring break. No podcast. I'm taking some boys trout fishing. That'd be fun. Yeah. Today we're talking ribies. Ooh, my favorite of the steaks.
1:12.9	You know, people ask me, which is my favorite steak?
1:16.6	And usually I say, well, I can't just pick one.
1:20.3	It's a rib-eye.
1:21.5	It really is a rib-eye.
1:22.9	It just doesn't, it's hard to beat that fatty rib-eye, man.
1:27.5	I like, man, I like a valet.
1:29.1	I ain't mad at a strip.
	...

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