for Joe John quilter aka the food busker
and I’ve got the most amazing ribeye
steak for you now we’re gonna do it with
a coffee and shalat butter it’s so good
it sits in the fridge you can just take
a slice and drop it on it’s so tasty but
what’s really cool about this video is
we’re going to show you the perfect beer
to go with that dish because we’ve
hooked up with there’s a beer for that
and they’re great of matching the right
beer with the right dish so let’s get
the butter rocket right the first flavor
that I want to get is I want to get some
smokiness going so shallots and
jalapenos I’m going to char them on the
gas stove essentially what you’re doing
is what you do on a barbecue but this is
this is like flavor gold going on right
there you’re going to taste it later in
the butter and it’s going to compliment
the ribeye perfectly you want that
charring us that’s going on okay now
let’s prep the garlic so just take the
heel off and then we’re just going to
cook through nice and thin I’m just
going to add just a little bit of salt
and a little bit of oil this is going to
help me break it down into a puree and
then what you do is with the back your
knife you just drag what happens is that
salt that’s in there works is an
abrasive and it helps to stop breaking
down the garlic there you go here it is
that’s your garlic puree done so once
you’ve darkened the outside of
everything just take them off put them
into a bowl and now we’re going to cling
film that and set it aside for 20
minutes now we’re going to get the herbs
ready so you want a good heaped
tablespoon of thyme and rosemary pulling
off the leaves and discarding the stalks
rattle through that lot here’s a
shallots and jalapenos from earlier so
what we’re going to do is we’re just
going to pull the skin off I’m going to
take the seeds out as well the reason
you put the cling film on is that as the
heat comes up it hits the top of the
cling film is reflected back down and
that creates a wet heater steam that
then helps steam off the skins I’m just
going to roughly chop up the shallots
and the jalapenos okay you need about a
tablespoon of oil into a hot pan and
then we’re going to get our garlic and
introduce that straight in
and then I’m going to get my fresh herbs
and get that in as well what you’re
doing is you’re just beginning to take
some of the bitterness out of them let’s
get the rest of our ingredients in which
is the jalapenos and the shallots and
then finally the coffee got about a
tablespoon of espresso here you can use
the coffee that you make from your
cafeteria it’s nice and strong let’s get
it in literally run it on there for ten
seconds
and then take it off all those
ingredients have sucked in that coffee
flavor and the heat has evaporated the
moisture and now you’ve just got this
beautiful smoky coffee flavor in there
you’re going to put onto the butter it’s
going to be delicious so let’s drop down
in temperature and what I’ve got is 250
grams of butter that I’ve left out so
it’s now become malleable we’re now
going to add that to the rest of the
ingredients that’s thoroughly mixed now
I’m just going to clean my hands and
we’ll roll it into a pack of butter now
we’re just going to add a little bit of
salt and pepper and now I’m going to
roll that into some greaseproof twist
one way and then the other nice and
tight to go in the fridge to firm up
what going to do is we’re just going to
all the ribeye ever so slightly and
massage it in with my clean hand I’m
just going to put beautiful sea salt on
there just get that on wash my hands and
then we’re gonna whack it in the pan
you’d never cook a rib eye rare because
that wouldn’t give the opportunity of
the fat that’s always in a rib eye to
caramelize in to crisp up so always cook
your rib eyes medium-rare or for this
size of steak is quite thick I reckon it
needs about two and a half three minutes
on either side now you’ll notice as soon
as it went in it started smoking and
having that beautiful sizzle sound
that’s because the pan is screaming hot
that’s absolutely key when you’re doing
a steak
make sure it’s blinding hot right now
the temptation when cooking something
like this is your Prada and you move it
down have faith leave it there the
reason that you do that is that you get
these beautiful score marks okay
that’s been three minutes either side
now I’m going to just pick it up and
just let it sit on its side to just sear
that off not look how much activities
going on there that’s why you mustn’t
over oil your pan or your steak I’m
going to
take it off the heat and set it aside to
rest for three minutes now let’s talk
about the beer that’s going to go with
this River I’ve chosen some amazing
Abbey beers which is similar to a
Trappist style if you want to know more
about trumpet style beer then click on
the link to the craft beer boys on
drinks tube these beers are full-bodied
and rich they match the flavors that are
in the ribeye really strong flavors like
bitter chocolate plum caramel it’s got a
real so deep vibe to them your the great
thing about this beer is the carbonation
and the bitterness resets your palate
gets it nice and fresh so you can crack
on with your next bite I can’t wait
right let’s get the butter so we’ll just
take a nice slice through and drop him
on beautiful watercress gorgeous sweet
potato chips I’ve got some beautiful
examples of a B beers are going to be so
good with that
this one’s delicious because it’s got a
decent level of carbonation that’s
really going to clean and refresh your
palate and it’s got some nice fruity
vibes that will go well with the steak
this one’s great because it’s really
creamy and that contrasts with the
flavors that are going on in the dish
it’s also got a hint of spiciness and
then this one’s great because it mirrors
all the flavors that are going on in the
dish so it’s got the roasty vibe it’s
got the bitter chuck it’s got the coffee
it’s the one I’m gonna go for wow that
is so good let’s get a slice of distinct
I get a little bit of the butter I’m
getting that bitter coffee vibe and then
the sweetness of the shallots but I
needed to have that sip of beer at the
beginning to put it on top of that like
layering those flavors now let’s just
have another one so the flavors can mix
together in my mouth they just get on so
well together they’re like best mates I
just like talking to each other about
the same flavors that are in there that
sort of bitterness that’s in there with
the coffee it’s in here as well it’s so
good and they work so well together
you’ve got to try this now that was my
match with this dish but what would you
have matched it with remember there’s no
rules with matching beer with food it’s
what you like but
me about your choices what’s your
favorite beer in your favorite dish let
me know in the comment box below and
make sure if you want to know more about
beer matching click on the link and also
subscribe to drinks tube people see ya
and I’ve got the most amazing ribeye
steak for you now we’re gonna do it with
a coffee and shalat butter it’s so good
it sits in the fridge you can just take
a slice and drop it on it’s so tasty but
what’s really cool about this video is
we’re going to show you the perfect beer
to go with that dish because we’ve
hooked up with there’s a beer for that
and they’re great of matching the right
beer with the right dish so let’s get
the butter rocket right the first flavor
that I want to get is I want to get some
smokiness going so shallots and
jalapenos I’m going to char them on the
gas stove essentially what you’re doing
is what you do on a barbecue but this is
this is like flavor gold going on right
there you’re going to taste it later in
the butter and it’s going to compliment
the ribeye perfectly you want that
charring us that’s going on okay now
let’s prep the garlic so just take the
heel off and then we’re just going to
cook through nice and thin I’m just
going to add just a little bit of salt
and a little bit of oil this is going to
help me break it down into a puree and
then what you do is with the back your
knife you just drag what happens is that
salt that’s in there works is an
abrasive and it helps to stop breaking
down the garlic there you go here it is
that’s your garlic puree done so once
you’ve darkened the outside of
everything just take them off put them
into a bowl and now we’re going to cling
film that and set it aside for 20
minutes now we’re going to get the herbs
ready so you want a good heaped
tablespoon of thyme and rosemary pulling
off the leaves and discarding the stalks
rattle through that lot here’s a
shallots and jalapenos from earlier so
what we’re going to do is we’re just
going to pull the skin off I’m going to
take the seeds out as well the reason
you put the cling film on is that as the
heat comes up it hits the top of the
cling film is reflected back down and
that creates a wet heater steam that
then helps steam off the skins I’m just
going to roughly chop up the shallots
and the jalapenos okay you need about a
tablespoon of oil into a hot pan and
then we’re going to get our garlic and
introduce that straight in
and then I’m going to get my fresh herbs
and get that in as well what you’re
doing is you’re just beginning to take
some of the bitterness out of them let’s
get the rest of our ingredients in which
is the jalapenos and the shallots and
then finally the coffee got about a
tablespoon of espresso here you can use
the coffee that you make from your
cafeteria it’s nice and strong let’s get
it in literally run it on there for ten
seconds
and then take it off all those
ingredients have sucked in that coffee
flavor and the heat has evaporated the
moisture and now you’ve just got this
beautiful smoky coffee flavor in there
you’re going to put onto the butter it’s
going to be delicious so let’s drop down
in temperature and what I’ve got is 250
grams of butter that I’ve left out so
it’s now become malleable we’re now
going to add that to the rest of the
ingredients that’s thoroughly mixed now
I’m just going to clean my hands and
we’ll roll it into a pack of butter now
we’re just going to add a little bit of
salt and pepper and now I’m going to
roll that into some greaseproof twist
one way and then the other nice and
tight to go in the fridge to firm up
what going to do is we’re just going to
all the ribeye ever so slightly and
massage it in with my clean hand I’m
just going to put beautiful sea salt on
there just get that on wash my hands and
then we’re gonna whack it in the pan
you’d never cook a rib eye rare because
that wouldn’t give the opportunity of
the fat that’s always in a rib eye to
caramelize in to crisp up so always cook
your rib eyes medium-rare or for this
size of steak is quite thick I reckon it
needs about two and a half three minutes
on either side now you’ll notice as soon
as it went in it started smoking and
having that beautiful sizzle sound
that’s because the pan is screaming hot
that’s absolutely key when you’re doing
a steak
make sure it’s blinding hot right now
the temptation when cooking something
like this is your Prada and you move it
down have faith leave it there the
reason that you do that is that you get
these beautiful score marks okay
that’s been three minutes either side
now I’m going to just pick it up and
just let it sit on its side to just sear
that off not look how much activities
going on there that’s why you mustn’t
over oil your pan or your steak I’m
going to
take it off the heat and set it aside to
rest for three minutes now let’s talk
about the beer that’s going to go with
this River I’ve chosen some amazing
Abbey beers which is similar to a
Trappist style if you want to know more
about trumpet style beer then click on
the link to the craft beer boys on
drinks tube these beers are full-bodied
and rich they match the flavors that are
in the ribeye really strong flavors like
bitter chocolate plum caramel it’s got a
real so deep vibe to them your the great
thing about this beer is the carbonation
and the bitterness resets your palate
gets it nice and fresh so you can crack
on with your next bite I can’t wait
right let’s get the butter so we’ll just
take a nice slice through and drop him
on beautiful watercress gorgeous sweet
potato chips I’ve got some beautiful
examples of a B beers are going to be so
good with that
this one’s delicious because it’s got a
decent level of carbonation that’s
really going to clean and refresh your
palate and it’s got some nice fruity
vibes that will go well with the steak
this one’s great because it’s really
creamy and that contrasts with the
flavors that are going on in the dish
it’s also got a hint of spiciness and
then this one’s great because it mirrors
all the flavors that are going on in the
dish so it’s got the roasty vibe it’s
got the bitter chuck it’s got the coffee
it’s the one I’m gonna go for wow that
is so good let’s get a slice of distinct
I get a little bit of the butter I’m
getting that bitter coffee vibe and then
the sweetness of the shallots but I
needed to have that sip of beer at the
beginning to put it on top of that like
layering those flavors now let’s just
have another one so the flavors can mix
together in my mouth they just get on so
well together they’re like best mates I
just like talking to each other about
the same flavors that are in there that
sort of bitterness that’s in there with
the coffee it’s in here as well it’s so
good and they work so well together
you’ve got to try this now that was my
match with this dish but what would you
have matched it with remember there’s no
rules with matching beer with food it’s
what you like but
me about your choices what’s your
favorite beer in your favorite dish let
me know in the comment box below and
make sure if you want to know more about
beer matching click on the link and also
subscribe to drinks tube people see ya
Please follow and like us: