Yes, the reverse sear with some nice thick steaks always turn out nice! I have always been a fan of SNS and their products make grilling even more enjoyable! Thanks for watching! Cheers!
Phil N Florence Thanks Phil! I know you know steaks and these were great! The mystery guy in our cheers is Jack who does all of the filming and editing!
LOL! This one was before we were doing the toast! It does sound pretty empty! We do have our share while doing the cooks, one of the main reasons we started our channel. Beer and food! Cheers!
Your comment had me very curious! LOL That is a Lantern Fly. We live in the area where those are invading. They attack fruit trees and vines. We have wineries near us. Thanks for watching! Cheers!
greg, for every steak you've done using this technique, has it always been 4 times total (2x per side) across the board? if so that makes this technique super easy to do.
P JB Yes, 4 times total, 2 times per side. 1 minute each flip. Once you figure out what temp to start the searing, it is super easy. This is great for nice thick steaks! Thanks for commenting!
MrPanthers23 Actually for the RUclips channel I try the same meats on different grills to show how to cook them on the different grills. For my personal preference for what I like, I usually use the Kamado Joe for the longer cooks because it is so solid in holding temps for longs cooks. Brisket, port shoulder, ribs, etc... I use the Weber for steaks, chicken and quicker cooks. But you are correct, great results with both grills. Thanks for commenting!
Thanks for watching Kris! In the very beginning I put the steaks on when the temp was only 200, so the lid vent was wide open. Once the temp got closer to 250 I closed to just barley open until they were warmed up to get ready for the sear. Once I dumped the chimney, I had it wide open to get the grill hot. When I started searing, I left the lid of the grill off to let the fire get as hot as you can get it. Hope that helps? Cheers!
They call it the cold grate technique. I am not a fan of grill marks, I like for of an overall sear, so by doing this the grill grate is not cold, but it will not leave the marks. Thanks for watching! Cheers!
Thanks for watching! The ideal temp is usually about 250, but anywhere between 225 and 275 is good. What I did was put the steaks on as the grill was still coming up to temp and let the grill get to 250 until they were up to the temp I wanted to pull them before the sear. Good luck and enjoy your steaks! Cheers!
Both accessories are from SNS Grills. Here is the link for the Slow ‘N Sear (Basket) and the Drip ‘N Griddle Deluxe (Comes with a roasting rack) Great products and mine rarely leaves the grill! snsgrills.com/collections/bundles/products/deluxe-silver-bundle?afmc=beersjackbbq Cheers!
@@jparrales86 Sure thing Jose! If you have any questions, please let me know. I am no expert, but I do like good food and try my best to always figure out the best way to cook it!
That is actually the Slow ‘N Sear Deluxe from SNS Grills. They have great products that make your kettle even better! Here is the link to what I have. snsgrills.com/products/slow-n-sear-deluxe?afmc=beersjackbbq Thanks for watching! Cheers!
Not bad, I would wait on the pepper til after the steak is cooked so as not to burn the pepper which turns it bitter. Also I find searing in the juices first then moving the steak to the cool side, tends to create a more flavorful result. When the steak was cut I did not see any juices from the fat flowing. Just some thoughts. It really tough to make a prime steak anything less than delicious.
Thanks for watching Bob! I often like doing the reverse sear on thicker steaks, but have done the front sear as well. I haven’t notice any burnet flavor from the pepper, but I have heard that before. We have a bunch of steak videos, please feel free to let me know your thoughts on some of them. I am always trying to learn! Cheers!
LOL! NY Strip is not my favorite and I do analyze a little too much especially back when we shot this multiple years ago. It was good and the salt brine gives a nice flavor! Cheers!
Thanks for watching! Yes, in the beginning I do say that I dry brined them which for me meant I put kosher salt on them 24 hours in advance and put in the fridge for 24 hours on a rack. Cheers!
Before the Chiefs won the Super Bowl everyone in the world called these steaks KC Strips which is the correct name. After the Chiefs won the Super Bowl everyone started calling these steaks ny strip out of jealousy and envy.
LOL! Actually this was shot before they won. I was happy the Chiefs won and my favorite steak is a Cowboy! I actually only thought KC was when the strip has the bone in yet? Hope you enjoyed the video! Cheers!
@@beers-jackofbbq I wasn't talking about u or this video directly. From Google. The Kansas City Strip and the New York Strip refer to the same cut of meat. Apparently restaurants in New York City in the 1930's decided they couldn't sell a fancy steak named after Kansas City (where the stockyards and slaughterhouses were located). So, they just started calling it a New York Strip. So OBVIOUSLY KC Strip came first and that's the proper name. Not ny strip. And MANY donkey dick loving bronco and faider fans and anyone that lost money on the Super Bowl probably called it KC Strip before the game. Because we all know KC Strip name came first before ny strip and these people were just calling it correctly until they got butthurt.
@@alexknight1687 No worries, I enjoyed the comment, that is why I threw the Cowboy in there because that is who I grew up liking! Good education on the KC Strip. In our local steakhouses, they will only call it a KC strip when they have the bone in. But, we are only 1 1/2 hours from NY. KC has a great team and they are fun to watch!
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Great reverse sear.
Thanks Paul! Yes, these turned out nice and were very tasty! Cheers!
Nice Steak and ipa. Life is good!!
I agree! LOL Strips are not my favorite, but these were very tasty and always have a good beer to enjoy! Cheers!
Those steaks are looking real good. Also great to see the SnS kit works on the weber kettles
Yes, the reverse sear with some nice thick steaks always turn out nice! I have always been a fan of SNS and their products make grilling even more enjoyable! Thanks for watching! Cheers!
Hey Craig. I'd call that a textbook reverse sear steak cook. Beautiful steaks. Like the cheers toast.
Phil N Florence Thanks Phil! I know you know steaks and these were great! The mystery guy in our cheers is Jack who does all of the filming and editing!
@@beers-jackofbbq
Cheers to Jack too.
Phil N Florence Thanks Phil! He gets paid in beer! 🍻 LOL
@@beers-jackofbbq
haha. What a good buddy to have. You and Jack have a great weekend.
Phil N Florence, But he drinks a lot of beer! LOL
Great vid brotha!
We appreciate that and thanks for watching! Cheers!
Great technique and sear! I bet they were delicious!
Smoked Midwest BBQ The reverse sear works great! It is best to have a nice thick steak! Thanks for stopping by! They were fantastic!
very well done sir!!! looks amazing
Thank you! Appreciate you watching! Cheers!
Turned out perfect.
d307p Yes, we hit these correct! These strips turned out great! Thanks!
Looks good 👍
Thanks for watching! These were very good and appreciate the comments! Cheers!
Great video keep them coming
Albert Anderson Thanks for the nice comments! We appreciate you stopping by and commenting! We will keep them coming!
Looks really good
Lasse's Food and Barbecue Thanks! The steaks turned out great! We appreciate the comments!
Great vid!
darkangel8989 Thanks! Glad you enjoyed!
5:52 ....I can tell how much beer is left in the can by the sound it makes here. Almost empty
LOL! This one was before we were doing the toast! It does sound pretty empty! We do have our share while doing the cooks, one of the main reasons we started our channel. Beer and food! Cheers!
1:30 what kind of bug is that?
Your comment had me very curious! LOL That is a Lantern Fly. We live in the area where those are invading. They attack fruit trees and vines. We have wineries near us. Thanks for watching! Cheers!
greg, for every steak you've done using this technique, has it always been 4 times total (2x per side) across the board? if so that makes this technique super easy to do.
P JB Yes, 4 times total, 2 times per side. 1 minute each flip. Once you figure out what temp to start the searing, it is super easy. This is great for nice thick steaks! Thanks for commenting!
Beers-Jack of BBQ awesome! Thanks again. Looking forward to more vids! “As always, cheers.”
P JB Cheers!
Awesome looking steaks. nice job.
The Gallery Backyard BBQ Thanks! These strips turned out better than I expected! Appreciate the comments!
How do you decide between that kamado Joe vs the weber when cooking? Both seem to give excellent results.
MrPanthers23 Actually for the RUclips channel I try the same meats on different grills to show how to cook them on the different grills. For my personal preference for what I like, I usually use the Kamado Joe for the longer cooks because it is so solid in holding temps for longs cooks. Brisket, port shoulder, ribs, etc... I use the Weber for steaks, chicken and quicker cooks. But you are correct, great results with both grills. Thanks for commenting!
@@beers-jackofbbq like your channel. Subbed and notified.
MrPanthers23 Thanks! We appreciate the kind words!
Hey Gregg, wondering if that vent on the lid is open? couldn't tell...
Thanks for watching Kris! In the very beginning I put the steaks on when the temp was only 200, so the lid vent was wide open. Once the temp got closer to 250 I closed to just barley open until they were warmed up to get ready for the sear. Once I dumped the chimney, I had it wide open to get the grill hot. When I started searing, I left the lid of the grill off to let the fire get as hot as you can get it. Hope that helps? Cheers!
What’s the point of spinning the grill grate?? Why not just flip the steak where it’s at
They call it the cold grate technique. I am not a fan of grill marks, I like for of an overall sear, so by doing this the grill grate is not cold, but it will not leave the marks. Thanks for watching! Cheers!
Now that's how steak is done! Mmmm Mmmm!
toronadoxp Thanks! They did turn out nice! I love cooking thick steaks!
Great video thank you I’m keen to give it a try. What temp as the kettle at when you first cook the steaks you said roughly 200.. is that ideal ?
Thanks for watching! The ideal temp is usually about 250, but anywhere between 225 and 275 is good. What I did was put the steaks on as the grill was still coming up to temp and let the grill get to 250 until they were up to the temp I wanted to pull them before the sear. Good luck and enjoy your steaks! Cheers!
Greg excellent cook on those steaks ... Perfect medium rare and great sear super juicy ... Cheers 🍻
1984 BBQ Thanks John! These did turn out perfect! I am behind on videos, I didn’t get to check your chicken on your UDS yet! Cheers to you as well!
Nice video! Where can I obtain the charcoal basket and that drip pan? Are they customized?
Both accessories are from SNS Grills. Here is the link for the Slow ‘N Sear (Basket) and the Drip ‘N Griddle Deluxe (Comes with a roasting rack) Great products and mine rarely leaves the grill! snsgrills.com/collections/bundles/products/deluxe-silver-bundle?afmc=beersjackbbq Cheers!
@@beers-jackofbbq thanks bud, I appreciate it!
@@jparrales86 Sure thing Jose! If you have any questions, please let me know. I am no expert, but I do like good food and try my best to always figure out the best way to cook it!
Looks great,, as always!! ............ (do I detect some facial / hair growth there?)
Ba Bill Steaks turned out great! Yes, that might have been a skip day on shaving! Thanks for commenting!
What basket are you using to hold your charcoal?
That is actually the Slow ‘N Sear Deluxe from SNS Grills. They have great products that make your kettle even better! Here is the link to what I have. snsgrills.com/products/slow-n-sear-deluxe?afmc=beersjackbbq Thanks for watching! Cheers!
@@beers-jackofbbq thank you so much!
@@SoccerCRonaldo7 Sure thing!
I love this method. Great looking steaks brother!! I would say enjoy.... but that goes without saying. lol!! great cook!
Cooking With James Hey Brother! The steaks were great! We did enjoy them! Always enjoy your comments!
Holy moly those are some fat steaks! Great how-to they look amazing
Dad Incredible: BBQ, Grilling & More I love cooking thick steaks! These turned out great! Thanks for watching!
@@beers-jackofbbq thanks
Not bad, I would wait on the pepper til after the steak is cooked so as not to burn the pepper which turns it bitter.
Also I find searing in the juices first then moving the steak to the cool side, tends to create a more flavorful result.
When the steak was cut I did not see any juices from the fat flowing. Just some thoughts. It really tough to make
a prime steak anything less than delicious.
Thanks for watching Bob! I often like doing the reverse sear on thicker steaks, but have done the front sear as well. I haven’t notice any burnet flavor from the pepper, but I have heard that before. We have a bunch of steak videos, please feel free to let me know your thoughts on some of them. I am always trying to learn! Cheers!
You looked disappointed when you took that bite
LOL! NY Strip is not my favorite and I do analyze a little too much especially back when we shot this multiple years ago. It was good and the salt brine gives a nice flavor! Cheers!
Too much spinning, I'm dizzy just watching this. You could do all of that and not spin at all. Cooked well though.
Thanks for watching! No question you can get the same result without the spin, but I am not big on grate marks, so I like doing them this way! Cheers!
No salt
Thanks for watching! Yes, in the beginning I do say that I dry brined them which for me meant I put kosher salt on them 24 hours in advance and put in the fridge for 24 hours on a rack. Cheers!
Before the Chiefs won the Super Bowl everyone in the world called these steaks KC Strips which is the correct name. After the Chiefs won the Super Bowl everyone started calling these steaks ny strip out of jealousy and envy.
LOL! Actually this was shot before they won. I was happy the Chiefs won and my favorite steak is a Cowboy! I actually only thought KC was when the strip has the bone in yet? Hope you enjoyed the video! Cheers!
@@beers-jackofbbq I wasn't talking about u or this video directly.
From Google. The Kansas City Strip and the New York Strip refer to the same cut of meat. Apparently restaurants in New York City in the 1930's decided they couldn't sell a fancy steak named after Kansas City (where the stockyards and slaughterhouses were located). So, they just started calling it a New York Strip.
So OBVIOUSLY KC Strip came first and that's the proper name. Not ny strip. And MANY donkey dick loving bronco and faider fans and anyone that lost money on the Super Bowl probably called it KC Strip before the game. Because we all know KC Strip name came first before ny strip and these people were just calling it correctly until they got butthurt.
@@alexknight1687 No worries, I enjoyed the comment, that is why I threw the Cowboy in there because that is who I grew up liking! Good education on the KC Strip. In our local steakhouses, they will only call it a KC strip when they have the bone in. But, we are only 1 1/2 hours from NY. KC has a great team and they are fun to watch!
@@beers-jackofbbq Yeh it's going good so far for us but we got a battle in denver this week. And thanks for the great vids.