Ribeye Steak and Beer Matching | John Quilter

By Brian Lemay 100 comments

FoodTube! John Quilter aka The Food Busker and I’ve got the most amazing ribeye steak for you now and we’re going to do it with a coffee and shallot 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 at matching the right beer with the right dish, so let’s get the butter rockin right, the first flavour that i want to get is that i want to get some smokiness going so shallots and jalapenos, we’re going to char them on the gas stove essentially what you’re doing is what you do on a barbeque but this is like flavour 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 chariness that’s going on okay, now let’s prep the garlic. Take the heel off and then we’re just going to cut 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 purée and then what you do is with the back of your knife you just drag what happens is, that salt that’s in there works as an abrasive and helps to start breaking down the garlic there you go, there it is. That’s your garlic purée done So once you’ve darkened the outside of everything, just take them off, put them into a bowl and then 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 our shallots and jalapeños from earlier, so what we’re going to do is we’re just going to pull the skin off and we’re just going to take the seeds out as well the reason that you put that 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 heat (steam) that then helps steam off the skins I’m just going to roughly chop up the shallots and the jalapeños, 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 jalapeños and the shallots and then finally the coffee, I’ve got about a tablespoon of espresso here you can use the coffee you make from your cafetiere but make sure it’s nice and strong. Let’s get it in Literally want it on there for 10 seconds and then take it off all those ingredients have sucked in that coffee flavour and the heat has evaporated the moisture so now you’ve just got this beautiful smokey coffee flavour in there, you’re going to put that into the butter it’s going to be delicious so that’s dropped down in temperature and what I’ve got is 250 grams of butter that I’ve left out, so it’s now become malleable and now we’re 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 grease proof twist one way and then the other, nice and tight to go in the fridge to firm up what we’re going to do is we’re just going to oil the ribeye ever so slightly and massage it in with my clean hand I’m just going to put some beautiful sea salt on there just get that on, wash my hands then we’re going to whack it in the pan you’d never cook a ribeye rare because that wouldn’t give the opportunity of the fat that’s always in a ribeye to caramelise and to crisp up. So always cook your ribeyes medium rare or up For this size of steak it’s quite thick, I reckon it needs about 2 and a half / 3 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 you prod it and you move it. Don’t. Have faith, leave it there. The reason you do that is that you get these beautiful score marks. Okay that’s been 3 minutes either side now I’m just going to pick it up and just let it sit on its side so just sear that off. Now look how much activity is 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 3 minutes Now let’s talk about the beer that’s going to go with this ribeye I’ve chosen some amazing abbey beers which is similar to a trappist style. If you want to know more about trappist 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 flavours that are in the ribeye really strong flavours like bitter chocolate, plum, caramel. It’s got a real sort of deep vibe to them. You know the great thing about this beer is the carbonation and the bitterness resets your pallet gets it nice and fresh so that 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 abbey beers that 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 pallet and then 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 flavours that are going on in the dish but it’s also got a hint of spiciness and then this one’s great because it mirrors all the flavours that’s going on in the dish, so it’s got the roasty vibe, it’s got the bitter chocolate, it’s got the coffee It’s the one I’m going to go for Wow that is so good, let’s get a slice of this steak and get a little bit of the butter I’m getting that bitter coffee vibe, 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 flavours now let’s just have another one so that those flavours can mix together in my mouth they just get on so well together, they’re like best mates. They’re just like talking to each other about the same flavours 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 tell me about your choices what’s your favourite beer and your favourite 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, cya!



Sep 9, 2015, 4:30 pm Reply

Dude!! Again nice video man!! Love it, will try that butter one day!
That third beer, the Westmalle, if you want an other GREAT stew recipe for that, let me know and i will give it to you. Trust me when i say it's by FAR the best you'll have ^^ It's with the same beer, the WM double

Sarah Dsp

Sep 9, 2015, 4:32 pm Reply

Belgian and proud of our beers! 😀

Sander Kalsbeek

Sep 9, 2015, 4:58 pm Reply

Nice selection of beers! I think La Trappe double would be a great addition to the selection as well.


Sep 9, 2015, 5:36 pm Reply

Wow. Dat unique idea with coffee. never heard before.


Sep 9, 2015, 5:37 pm Reply

Food Busker, you're so British. And I mean REALLY British, not just the accent.


Sep 9, 2015, 5:40 pm Reply

I've never been a huge fan of this guy as the food busker (no hate though, homie's just doing his thing), but I think he makes a great host for this series. Looking forward to more of these

Justin Doan

Sep 9, 2015, 5:48 pm Reply

I don't drink beer with my steaks because I'm poor and every dollar would go into that steak haha. Nice gyuto by the way John.


Sep 9, 2015, 5:53 pm Reply



Sep 9, 2015, 6:11 pm Reply

left handed milk stout nitro

Daniel Barakat

Sep 9, 2015, 6:14 pm Reply

I'll watch this later. This is one of the few recipe videos I'll want to watch when sober. Lots of cool techniques to learn

Yanni mouzakis

Sep 9, 2015, 6:20 pm Reply

I normally find food busker's videos really obnoxious, but lately his videos are much better and useful. Great advice here!

Tia Julieta Malkavian

Sep 9, 2015, 6:52 pm Reply


Dwayne Wladyka

Sep 9, 2015, 6:58 pm Reply

That is a spectacular looking recipe!

Heghineh Cooking Show

Sep 9, 2015, 7:30 pm Reply

It's like a gourmet restaurant food made at home, love it!

Dean Greasley

Sep 9, 2015, 8:00 pm Reply

I would go for ayinger celebrator doppelbock.

Funked Up

Sep 9, 2015, 9:00 pm Reply

perfect snack with beer



Sep 9, 2015, 10:24 pm Reply

I don't like the idea of putting a giant lump of cold butter on my ribeye, but the rest looks delicious.

Eric Pratt

Sep 9, 2015, 11:16 pm Reply

Some amateur seasoning on that steak…don't be afraid of salt nancy


Sep 9, 2015, 11:47 pm Reply


Nick Huang

Sep 9, 2015, 11:59 pm Reply

I think he could have waited for his butter components to cool more before mixing them with the butter. The butter definitely looks a little too soupy at 2:56


Sep 9, 2015, 12:12 am Reply

this is a die trying dish

chef mike

Sep 9, 2015, 12:25 am Reply

John! Dont cook a Ribeye rare? Wrong you are. You must be referring to less tender poorly marbled beef. Most certainly you should be able to enjoy a quality, well marbled steak, rare. High end choice or prime beef insists on it. ANYTHING above medium for a ribeye, go with a burger. Blessings ChefMike

Elad Gal

Sep 9, 2015, 1:01 am Reply

is this a commercial?
i liked you better doing the real food busker on the street.

Dan Browne

Sep 9, 2015, 1:30 am Reply

has anyone tried that butter ? the coffee element is not selling it


Sep 9, 2015, 1:34 am Reply

why would you ever put coffee on a steak ????

frosty bite

Sep 9, 2015, 2:52 am Reply

its called a convection current

achilles dick

Sep 9, 2015, 2:55 am Reply

Man this guy is so good! Very well spoken

John Lord

Sep 9, 2015, 2:58 am Reply

You ever done a Guinness Stout (and Coca Cola, the real cane sugar and ancient coca cola recipe soda) marinade overnight for ribs. Citrus, and deep yeast, and alkaline ph, makes an insane marinade, sauce, (along with all other kinds of included herbs and vegs), and meat coating.


Sep 9, 2015, 5:07 am Reply

haha i love this guy. Funny

Ellie Jung

Sep 9, 2015, 6:59 am Reply

Is this Jamie????What happened to him?
I just recognize his voice.

Karsten Von Fjellheim

Sep 9, 2015, 7:53 am Reply

Hmm….what juices you have left from after the resting you could have fried up with some of the beer you are going to drink?

Mill Eudic

Sep 9, 2015, 8:08 am Reply

Tooheys OLD (Dark Ale) and New York steak.


Sep 9, 2015, 9:13 am Reply

i love this recipe. more beer/dish combo's mate. You can't go wrong if you make this into a series imo


Sep 9, 2015, 9:31 am Reply

Westmalle is never a bad choice!

Manuel Marzolla

Sep 9, 2015, 9:36 am Reply

John you're such a genuine person! keep going like that…and my favourite beer with almost everything is guinnes, and second place mcciuffe


Sep 9, 2015, 10:20 am Reply

I love me some streak. Definitely gonna try out that butter for my next steak.

I´m not really a beer drinker but it`s still kinda interesting to hear the thought process of matching beer to steak!

Leomas IsMe

Sep 9, 2015, 11:11 am Reply

kilkenny and Rip eye with roast potatoes and Red onion wine Butter with lime

Sky Lim

Sep 9, 2015, 11:21 am Reply

definately leffe brune !!

B.K. Laughton

Sep 9, 2015, 12:29 pm Reply

St Bernadus abt 12


Sep 9, 2015, 12:35 pm Reply

Great video FB!

Preet Greedharry

Sep 9, 2015, 1:35 pm Reply

Man you need to give this steak to me…

victor sels

Sep 9, 2015, 2:23 pm Reply

yesterday i drank some warsteiner. i think it works really well with sauerkraut…

Nicolai Thomsen

Sep 9, 2015, 2:24 pm Reply

really wanna try making that butter, but for someone who doesnt like coffee and my girlfriend doesnt either, any suggestion as to what i should go with for that extra taste?

Jacob Garside

Sep 9, 2015, 8:38 pm Reply

What pan is that???! I need a skillet


Sep 9, 2015, 9:00 pm Reply

I'd match it with some grape soda.


Sep 9, 2015, 9:23 pm Reply

Food Busker, you rock!


Sep 9, 2015, 9:28 pm Reply

You definitely chose the best of the three beers! Nice flavoured butter too!
My go-to beer for meaty dishes is Trappistes Rochefort 10, but Chimay Bleue and Westmalle are great too and easier to find outside of Belgium.


Sep 9, 2015, 10:31 pm Reply

Coffee butter on steak. Looks disgusting.


Sep 9, 2015, 10:49 pm Reply

I'm a simple Belgian, I see belgian beers, I press Like.

Daniel Turnage

Sep 9, 2015, 4:55 am Reply

I'm personally a hard cider and and hard root beer kind of guy. Wood chuck gumption and areo Stella cider would probabaly be my favorite and coney island for the hard root beer… you gotta try it man…

Sum Ting Wong

Sep 9, 2015, 5:40 am Reply

You're gonna need to be careful FoodTube! Simply flashing "sponsored" and putting "sponsored" in the description is not enough to satisfy the FDA in America anymore. You need to verbally say that it's sponsored content or they will come after you.


Sep 9, 2015, 6:29 am Reply

you called that thick? looks to me like a supermarket cut.


Sep 9, 2015, 7:35 am Reply

"don't cook it rare"
Don't tell me how to cook my steak.


Sep 9, 2015, 8:21 am Reply

"with my clean hand I'm going to grab some salt"

It doesn't matter if your hand is clean. Bacteria can't survive in a bag of salt.

Francis Lai

Sep 9, 2015, 10:12 am Reply

This guy and video was legit

Randy Saputro

Sep 9, 2015, 10:12 am Reply

I think he overcooked it, looks like a medium well to me not medium rare…


Sep 9, 2015, 1:48 pm Reply

Awesome video. Definitely need to make the butter. Yumm and thanks.


Sep 9, 2015, 2:36 pm Reply

Serve us a pint please and some steak por favor!

Food And Drink In Seconds

Sep 9, 2015, 3:08 pm Reply

Holy moly this looks soooooo good. I could easily have steak every night!

Papu Takeopariiu

Sep 9, 2015, 4:59 pm Reply

Maybe, the ribeye with an IPA is better combination

Casimir Zoutendijk

Sep 9, 2015, 6:19 pm Reply

There's actually no such things as trappist-style beers. When a beer is classified as Trappist it means that the brewery is ran by the monks of the Trappist order. Originally they wanted to produce enough to keep up with the cost of the abbey. However, some abbey's, like Westmalle and Koningshoeven (La Trappe), also like to produce a lot of beer so costumers can enjoy and charity can profit from the extra income.

Steven van der Eijk

Sep 9, 2015, 7:13 pm Reply

I would combine the ribeye with a Zundert Trappist beer. Such a great beer…

Steven van der Eijk

Sep 9, 2015, 7:13 pm Reply

I would combine the ribeye with a Zundert Trappist beer. Such a great beer…


Sep 9, 2015, 7:53 pm Reply

brother incorporate,link to food busker

Gavaskar B.

Sep 9, 2015, 8:31 pm Reply

grimbergen is where i live :)!!!!

MohMmad Labash

Sep 9, 2015, 12:06 am Reply

i hate when they dont cut the steak!!!it is like hiding that he fucked up

Ana Sancho

Sep 9, 2015, 12:10 am Reply

I love this channel!


Sep 9, 2015, 2:14 am Reply

John Quilter Is my Favorite addition to the FoodTube channel !


Sep 9, 2015, 4:58 am Reply

Love beer! Love Steak! Any beer will do as long as it its good!! Thats my perfeckt meal!!

Oliver Carpenter

Sep 9, 2015, 1:20 am Reply

Oloroso for me

David Slone

Sep 9, 2015, 7:50 am Reply

The first transcendent beer and food matching that I ever personally engineered was a roasty porter (Anchor, to be specific) with an aged gouda. More than a decade later, I still stand by it. However, these days, I tend to pair a saison (usually Ommegang Hennepin or Brooklyn Sorachi Ace) with pretty much anything, aside from overly sweet desserts, which I rarely eat.

sandra kitwana

Sep 9, 2015, 11:03 am Reply

Great Steak Dish! ?

Marcelo Santos

Sep 9, 2015, 12:46 pm Reply

The various layers of flavor of butter with herbs, pepper and shallots on the meat, the combination of flavors with the beers make this meal a great choice for a dinner with friends and family, thank you John for sharing!

Joe Sciortino

Oct 10, 2015, 12:04 am Reply

good lord of butter


Oct 10, 2015, 4:42 am Reply

Thank you, John! Well made beer matches so well w/ steak, and these beers sound delicious.


Oct 10, 2015, 10:42 am Reply

This looks amazing!

Bryn Noble

Oct 10, 2015, 12:18 pm Reply

Looks like he is fibbin to me! he cut off a bit of meat well away from the buttered topping? so did not taste it! but said he got all the flavours? yep he is lying.

Stanislav G.

Oct 10, 2015, 2:18 pm Reply

1:01 WHAT THE FUCK??? Cutting on salt?!
btw, awesome video)

Daniel M

Oct 10, 2015, 3:24 pm Reply

Beer pairing was alright (like how all are Belgian), though I would've gone for the Triple instead of the Double 🙂

Andrew Bruce

Oct 10, 2015, 3:40 pm Reply


Jessica MerChant

Oct 10, 2015, 2:16 pm Reply

I want to buy this cookware they use is this kind of Tfal only in the UK?

Elites Engineering

Oct 10, 2015, 4:26 pm Reply

0:52 I live in an apt, we have the electric stove. How exactly do I proceed? :p


Oct 10, 2015, 7:23 pm Reply

hmmm when it comes to beer i tend to go with Grolsch , Leffe, and Hoegaarden……and i marinate my meat for a very long time…….i mean to the point it's about ready to walk 😀


Oct 10, 2015, 7:20 pm Reply

Personally I like a nice full red wine with my steak.


Oct 10, 2015, 9:17 pm Reply

Is this FoodTube or LiquorTube?


Oct 10, 2015, 3:19 pm Reply

Belgian beer!  🙂

Dean Cousin

Oct 10, 2015, 8:35 pm Reply

Too much hard work going on here.

Alan Bellew

Oct 10, 2015, 4:48 pm Reply

Foodtube this whole matching beer thing is really off putting. Trust me i like beer alot, but constantly telling people how to eat and then drink and eat and drink is very strange. I sense a huge aspect of product placement

Simon Larsson

Oct 10, 2015, 4:55 pm Reply

I got here through Pornhub. Was not disppleased.

Peter O’Toole

Oct 10, 2015, 10:35 pm Reply

I'm well trying that


Oct 10, 2015, 2:52 pm Reply

some meat are very rubbery and leathery and takes time to chew , how can you reduce the leather texture and make it tender?


Oct 10, 2015, 1:53 pm Reply

OH MY GOOOOD, ribeye+the cofeey butter+Leffe!!! <3 It just can't get any better :3


Oct 10, 2015, 2:08 pm Reply

Dogfish head raison D etre or St Bernardhuis Abt 12 everytime for me with steak

Jacky Hoàng

Nov 11, 2015, 11:37 am Reply

can u name the herb that u used pls???


Apr 4, 2016, 5:18 pm Reply

Godddddd that looks good! that butter he made looks amazing 😀

Reyner Giovanni

May 5, 2016, 7:25 am Reply

the ribeye though..

Shane Jackson

Jun 6, 2016, 2:13 pm Reply


stijn nel

Jun 6, 2017, 5:29 pm Reply

westmalle is a trappist

Holographic Sentience

Jul 7, 2017, 6:15 pm Reply

hipster twat

Streamed Consciousnes

Jan 1, 2019, 8:54 pm Reply


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