Secret To The Perfect Steak? | 1500ºF Seared Tomahawk Ribeye | Ballistic BBQ
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- Опубликовано: 5 сен 2024
- Two tomahawk ribeyes seared to perfection at 1500ºF on the Blazing Bull Grill! blazingbullgri... These steaks weighed 3.25 pounds each, so I gave them 2 minutes of 1500ºF searing on each side, then finished them off in the drip-tray, along with a little butter and fresh herbs. The result was one of the juiciest steaks I have ever had! Amazing flavor and the crust couldn't have been any better! During my testing, I also cooked up a homemade pizza, and a swordfish steak, which I feature towards the end of the video.
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I've watched a number of Greg's videos over the past couple of months and he has this stuff down pat. Fire, heat, internal temp, timing, sear, color and appearance of the final product are all spot on. Very nicely done Greg. Keep the videos coming.
He nailed this episode!
33 downvotes??? Really WTF???
Are vegetarians now watching BBQ videos so they can downvote or what?
Great looking steaks.
You putting those steaks back in the butter and Herb's was check mate. 🤣🤣🤣
Thank you Tommy!
@John Ugarte so
thumbs up for dealing with them raw bones!
Thank you!
Very nice! Would like to see more cooks on it, for example, smoke steaks then reverse sear on this device so you get smoke flavor with the high temp seared crust. Thanks for sharing! Awesome looking steaks! I'm hungry now.
You read my mind Wade!
I just got the Dry Ager DX 1000. It is AMAZING! I was looking at getting the Otto Wilde grill, but may get this instead. Something awesome about dry aging your own cuts, and searing them on a unit capable of putting out top steak house heat.
Because of the controlled environment of the Dry Ager, my dry aged cuts lose only 18% of their weight.
Great combo! 1500º of muscle and home-aged beef!
I completely agree when you just say WOW!
That was a fantastic review Greg. That was smart using grate as a diffuser.
As you know, I have the Beefer. 1500 degrees is awesome, but I wish I had some of the features yours has. The extra width, the adjustable height, and grates that won’t fall out make it a lot more practical.
Thank you Justin. I'm going to have some fun with this little (but big) grill.
Looks delicious...
Thank you Brother-Ray Mack! Cheers!
One of my favorite RUclips channels :-) thank you for all that you do. I have an endless supply of interesting things to try because you bring so many new Concepts to the table for me
Greg, I had my doubts early on in the cook, but at about 6:40 I saw you were on the right track! I eat tons of steak, in the winter I like doing French style in a screaming hot cast iron pan, and in the summer on my Weber kettle with the GrillGrates.
BTW an intersting discovery I recently found is that the soy sauce sold at Asian supermarkets has far more depth of flavor and umami and much less salt, a good one is called "La Bo De" soy sauce. I used it to marinade a London Broil recently that I tenderized first with a jacard and the flavor was amazing. I marinated in a 50/50 mix of Worcheshire and soy sauce. The authentic Asian market soy sauces are worlds different than generic "Americanized" Kikoman and store brand soy suaces. And they aren't much more expensive than the generic brands. I wish you were my neighbor we'd have some great cooks!
Slicing into that steak just made me so jealous 😆
haha mouthwatering 😋
Thank you for watching Nate!
"it's lit!"
it sure is greg.. it sure is
Greg, my mind immediate went to pizza when you were introducing the Blazing Bull, so I am glad you mentioned it. Would love to see you do a pizza on it and a few other things because it looks pretty versatile.
OMG I gained 5lbs just looking at those tomahawks lol. My granddaughter told me that is too much for me to eat. I gave her $20 bucks and told her to leave me alone and not to tell her mom my daughter. BUT IT WAS OH SO GOOD.
I shouldn't have watched this on an empty stomach, I almost ate my phone 😫
I'm a fan! Thanks for sharing your experience, brother!
Great video, Greg, but what did you do with the bones? Are they porous or can you actually dig the marrow out? You could mix that with a little olive oil, balsamic vinegar, garlic, other seasonings, and Worchestershire sauce to make a garden salad dressing. You could boil those bones for a very long time and keep adding water as it boils down. Finally, add veggies and meat or fish and make a soup. Then, you could cut the bones into 3-4 inch sections to be used as "straws" for the soup. I see those bones and my head is just a flurry of recipes. Great video, Greg!!! Keep up the good videos! Much love from Taiwan, buddy!
Great ideas. I hit the meat that was still on the bone with a little savory sauce, and my son tore into them like a caveman!
Thats impressive tech, awesome for the size of it and looking at those Steaks maaan!! thats not a small steak!
They were beasts! Thanks for checking it out!
Definitely did it the best from all the others who used this blazing bull. He put the meat exactly where it needed to be as far as the height to sear and finish cooking.
The tomahawks look awesome!
Thank you Bill!
Perfection!
You killed that cook! Really considering that cooker, looks promising.
Love that Blazing Bull! Use mine all the time 👍
your backyard must be huge to have space for all these things lol
Right
Actually it is not that big. I created a hidden space, under my deck where a few are parked. I have also been culling the herd by giving some cookers away to friends, family and first-responders.
Remember all those other boxes in the warehouse in indiana jones? Cookers for ballistic bbq
@@BallisticBBQ good on you for doing that Greg. Great man.
@@BallisticBBQ Culling the herd??!! Blasphemy! hehehehe
Thanks for the review on that cooker. I can see how 1500 degrees would be nice to have. But that's a lot of steps and moving parts to clean. Not sure it's gonna replace a simple reverse sear. However, it's an awesome cooker and it was fun watching your video.
Thank you for watching. One mistake I made was forgetting to show how all of the internals (including the inner liner) can be removed and placed in the dishwasher. I appreciate your comment and feedback Ray!
Awesome lookin tomahawks Greg! Love that grill!
Thanks you Tom!👍
That’s a real fresh cut of beef.
I believe Peter Luger uses IR broilers in their Restaurant as well. That sear was beautiful. 👍
Correct, so does Ruth's Chris. Good stuff!
@@BallisticBBQ I was wondering if this is how Ruth's Chris did their steak. Never eaten there BTW
Glad I watched to the end. I was thinking it would be great if it could handle pizza.
It did a great job on the little pizza I made. Thanks for sticking around until the end!
Great video, very good explanations. Suggestion, try adding some background music and make the video smoother.
Good god man, how can you stand there talking about that steak so long without diving in? You have amazing self control 😉
lol you usually don't laugh and smile after you taste even the best looking burgers, that must have been a good steak.
LOL! Thanks for watching Sheldon. It was soooo good, and I was soooo hungry! Cheers brother!
For a $1200 grill, that is a flimsy tray assembly... I hope it doesn't warp over time.
Yea theres no way that thing should cost anywhere near 1200.
This is what happens when you finesse, this is smart cooking.
Thank you for stopping by Doc!
Literally sitting here watching your review after seeing guga do his Kobe video with this device and have a juicy haze ipa in my hand...in Germany. Cheers
Amazing...I so love this channel !
Thanks for stopping by "Moon!"
It's been a minute since I've been on your channel so the moustache threw me for a loop. Anyway great cook as always, I hope your home is safe from the fires!
I appreciate your stopping by Brother-Kirby! Hope'n we can hook up for dinner again one of these days!
I’ve had my Bull for more than 2yrs.
I would be curious to see the “wear and tear” issues others have had?
(I’ve not had many issues at all.)
How long roughly would you say the propane lasts for on one of these ?
@jkdarlow it hard to say because it really depends how often you use it, however, we have gone 3-4 months before replacing a 20 lb propane cylinder and we use it 4-5 times a week
greg those steaks came out perfectly,I checked the grills website thinking it would be in the thousands,but it's priced really fairly for what it does.Could you put that in your kitchen?
Hello @stlmgnolia the Blazing Bull is an outdoor only grill that runs off propane gas so it cannot be used indoors.
Man. I keep telling myself I get that type of sear on my weber kettle with SNS. I cant make myself believe ot though.
Awesome video man... steaks turned out great .. im hoping this little grill is worth it...just order mine and can't wait to try it out
That steak is perfect!
That is looking like a very tasty steak 🥩👍👍👍
What an awesome video!!!! Thanks for sharing. I plan on getting one of these soon.
That's great! Be sure to sign up for our email list at blazingbullgrills.com - We are going to have some great deals for Black Friday!
6.5 lbs of steak, hope you shared!
You're videos are one of the highlights of my week. Thanks for sharing!
Great video and even better steak! Keep the videos coming, and great comparison!
Thank you JS!
Will you get a bigger garage, or storage shed to put all the grills you have? That device is quite impressive. Those tomahawk steaks look mammoth. They turned out great. Cheers, Greg!
I've been gifting grills to friends, family and first responders. I realized that too many were not getting used.
@@BallisticBBQ Nice to support the first responders. I hope thing improve in the Western U.S states. I hope you get rain.
Oh... just remembered. You should try doing steamed cheeseburgers. Connecticut style...
That is actually on my list! I've been trying to figure out the best way to simulate what Ted's does. Thank you for the reminder!
Keen to see a Burger Cook on this
I did one (off video) the other day. It was EPIC! Worthy of a video.
@@BallisticBBQ DOOOOO EEEEEEET!!!!!
I’m so glad you did the bones lol looks awesome nice job I have a beefer and use it a lot
WOW, just wow. Those steaks looked absolutely amazing. You can see the juice from them when you were cutting them. That grill though kind of scares me, just thinking about that accident cause you were paying attention while using. How much heat radiates from the outside of it? It looks amazing, and I would love to have one. Keep up the great vids, can't wait too see more now the I am subbed finally. Stay safe, healthy and keep them coming. Thank you.
Actually, the heat coming out of the front isn't too crazy. One of the UL tests this unit had to pass was having a terrycloth towel laying on the top, towards the opening. The unit only passes if the towel does not catch fire.
Awesome looking steaks Greg cant wait till I get mine also
It's a fun little cooker!
I prefer a bit more char on the outside, but I'm sure that could have been easily accomplished. The inside looked great. I have a Napoleon grill with a IR under burner and I cook everything I can on the IR part. It's the only way to sear and cook meat.
Looks like a perfect companion to Sous Vide. Another killer video brother. Pretty sure my triglycerides went up a few points from envy. Trying a Devils Backbone Juicy Magic IPA as I watch this. Stay safe brother.
Fantastic Greg. Those steaks were perfect. I've got an experiment coming up on my grill to see if I can achieve the same thing, we'll see. Awesome video brother.
Looking forward to seeing the video brother!
Great video as always Greg! Those steaks look killer!
Yum it just doesn’t get any better than that!
I would love to see you do some Sous Vide cooks with this!
Coming soon!
I was wondering today what the ideal temp is to sear smashburgers at....this will suffice.
Perfection👌
815° Celsius
Von Kaiser cooks a steak! Love you man !!! 😁
Awsome performance !!!
Hey Greg, I finally got my steak experiment video uploaded. Swing by and check it out when you have some time. Have a great weekend brother.
Looks delicious. Yum
Thank you for watching Linda!
@@BallisticBBQ you're welcome
Hey Greg! Looks amazing!! Love the channel!! Is it just me or do you start looking more and more like Frank Zappa?? Haha...need to grow that hair out!! 🤘🏻😁.. Stay safe bud!!
LOL! Might be time for a shave! Cheers Randy!
I love Zappa!! 😂
Cheers!! 🍻🤘🏻
Excellent video once again Greg. Perfection every time from you brother! I know those bones are going to your son 😎. Also glad to see you and you’re family are safe out there with all the fires going on.
Those are some huge steaks!!!
Steaks looked lovely but the grill looks like a nitemare to clean
yep pretty messy
It's actually pretty easy. I neglected to show how the inner liner can be removed, along with the drip-tray, shelf and grate. Everything can go in the dishwasher.
@Donald Piniach you're almost a necessary piece of data
Great steaks! Another great video sir!
Beautiful!! Yum !!
WOW
Does it work indoors? Looks like it could and I don’t see a lot of smoke ? Just curious
Hi Michael, the Blazing Bull is an outdoor only grill because it runs off Propane. Thanks for watching!
Voodoo ranger 👍👍👍
Yumtastic!
My neighbor modified a Pizza oven to cook steaks on, it is not nearly as fancy but does a pretty good job.
The Pizza oven cost him $25 at a yard sale.
im gonna try this with my masterbuilt grav grill. 700+ deg any thoughts?
Man that’s perfect
Can you used this in a food truck ?
This produc is made for indor and hi gas pressure you haved costumer # too call
Praise Guga for the dry brine!
I might have missed it, but was this a review of an item that was given to you, or did you purchase this?
Hey Greg, great job! Just curious, what meat thermometers were you using?
Great video, have you thought about a reverse sear with this device? Cook each steak to 105 degrees and then bring them up to the 1500 degrees full potential. Would love to see that video. Great content, I'm a big fan of your channel.
Another awesome chefcook recipe. By the way, how much is the cost of one of those Ji- Normous steaks ??
Not cheap! I payed almost $70 a pop! They feed two people each though, so I guess it's not that bad of a deal. Thanks for watching Steve!
@@BallisticBBQ You are kindly welcome Sir, I enjoy all of your videos, thank you for the reply and I wish all of your family all the best and that you continue with the best ever bbq grilling expertise you are known for.
CHEERS.
Amazing
I have no need for that trashy thing ! Why i got a torch. Steaks looks good! Any time you dry off and coat meats in butter. Then add the seasonings ~ its always juicy, tender, and flavorful
Curious on where you get these steaks and average pricing for one of them. I gotta try this cook sometime on my Weber 22" charcoal!
You just showed another way to cook a great steak even when the power goes out. Nice job explaining what you’re doing and why. You should think about being an instructor in a hands on subject. Maybe a driving instructor.
I believe Greg has actually done that before.
How hard is that to clean?
im jealous!
Do you sharpen your own knives? I own that shun as well. Great sear on that tomahawk my man
Great steaks !
BTW try New Belgium sours if you can find them. My favorite. Keep posting my friend!
Hi Greg!
You can get that sear on every grill if you sous vide the steak first. Ultimately the best way to cook a steak... w/o spending an arm and a leg.
@11cculus Searing the steak at 1500 degrees F will create a much better crust than some of the other methods. Steakhouses such as Morton's, Del Frisco's, CUT432, and Palm Restaurant all use our heating technology for this reason. The intense heat from the grill also makes the steak much juicier and more flavorful. Thanks for watching!
Wow
i wish the tasting process was longer
Sorry bout' that! Some people complain that it's too long. I'm trying to find a balance. Thank you for the feedback!