Pro Tip: When you rotate the steak for the grill marks. Place the steak on a part of the grill grates that have not been used. Those grates will still have their original super heated temperature.
I think if you’re gonna make a video and post it online you can expect some criticism regardless. But especially with this result. I’m sure it tastes fine if you’ve never had a properly grilled steak before
I used your method of cooking the ribeye. Drying it with the napkin and seasoning. Then counting the timeframe and it came out beautiful. Your video was super helpful. You changed my way to approach ribeye and thank you for your video.
True professionals move the steak to a different grill entirely, EVERY TIME THEY FLIP. If you only have one grill fired up, you're an amateur. I arrange my grills in a circle, and do my steak dance in the RING OF FIRE. Tongs in each hand serve as drum sticks, with which I beat tribal rhythms, on the DRUMS OF MEAT WAR, and I paint my face with a dark camo pattern, using natural lump charcoal to scare the living shit out of my vegan neighbors. Ever since the last 4th of July, they refuse to look me in the eye.
As a chef for many years may I suggest something, always oil the steak never the pan, and when seasoning just use salt not pepper, salts cooks, pepper burns, so pepper after it’s cooked.
Out of interest, how were you doing it before? As this video didn't seem to add any value to someone used to cooking steaks- at any level - and in fact had several mistakes
@Josh Smith This video is garbage. Search YT for "Guga Foods" ---- Use real natural lump charcoal - not an easy bake oven. Gas grill - Travesty right from the start.
@Hewhoremains420 you asked what he did differently after watching the video! Why be a prick? If you don't like his video just move along, don't be a hoe!
My your recipe was used today for our black angus ribeye steaks 🥩 🥩! This was the first time our grilled steaks tasted better than restaurant steaks! Mmmm! Easy and sooo fine!
Did 9 NewYorks for Father’s Day last year using your method and they delicious. I was so nervous and it was so easy. Will be doing it again this weekend and wanted a refresher. Thank you
So the order is high 2.5 minutes close cover, rotate 2.5 minutes close cover, lower heat flip 2 minutes, rotate 2 minutes, then check temperature until desired cooking level?
@jeffseltzer8109 So the order is high 2.5 minutes close cover, rotate 2.5 minutes close cover, lower heat flip 2 minutes, rotate 2 minutes, then check temperature until desired cooking level?
Thank you so much for this method. These were the best steaks that my family have ever made at home and I wanted to say thank you. Absolutely flawless without being overly complicated. Once again thanks!
Nice video…just a reminder though. On a Weber grill the wider, flat side of the cooking grates are suppose to be up. This from the Weber web site: “The wider, flat side of the cooking grates should be facing upwards for cast iron grates. The underside is more pointed like the top of a triangle. There are four small legs in each corner on the underside of the grate to ensure a level cooking surface. This will help stabilize the food. Additionally, the wider, flat side of the grates will be easier to clean after grilling.” I grilled with the narrow side up for years, 10+, until my cousin the grilling king flipped my cooking grates over. Much-much-MUCH easier to clean/scrap off. BTW, stay away from wire brushes. Sometimes little pieces of these brushes get left on the grill. Great grilling to you.
i just started to learn how to cook when covid started (mostly because my favorite restaurant had to close). since i just moved out of my apartment, and into a house, this memorial day weekend was my first time experimenting with cooking a steak on a grill. so, thank you for this video, i did what you said, and it came out great! i made a bit of a mistake by not letting my grill warm *all* the way up before putting the steak on (it was at 550... but it was still going up. i brought the heat back down after i saw it hit 650. still came out good, just a bit extra char on one side). but now i wont make that mistake next time. so thank you again for helping my culinary growth!
@@dmitry92203 We THANK our glorious government for doing things right. Maybe you can learn how to cook a great steak too? Save your money, son! Sounds like you should be a little more fiscally responsible. Just like our GLORIOUS government is! Thank you so much.
@@dmitry92203 Exactly, they destroyed so many small businesses for nothing. I hope people don’t fall for this stuff again, mass noncompliance is the only way to keep a horrible economic disaster like that from ever happening again.
@@billystink4611 unfortunately there will be way too many people who will submit to democrats will, I know I know you will say NOOO it’s the republicans!! But unfortunately the truth nobody wants to hear is of you are black you can get away with civil disobedience just scream racism!! But if you are white and you try that or break the law in general….they will bury you under the jail, have the FBI monitor you (even if you are a concerned parent trying to keep your child from being taught transgender is cool and critical race theory) it’s crazy
Weber recommends that the wide part of the grill rack should be what you grill on and the pointed part should be on the bottom to help funnel the juices onto the flavorizer bars.
i don't get this, i havea weber gas grill and i have the flatter side of the grill grates always up, but not sure what you're saying here, can u please explain a little more
@@joshe272 I am saying that the flat side should be up exactly as you are using. I always see the grills that are set up in stores having them the opposite way. So I googled it and found a statement from Weber about that.
Big Prop's... I followed your steps almost exactly, instead of adding the seasoning one by one, I used an all in one that had all 3 ingredients. I had the diamonds as you showed and cooked it based on your 2:30 rule, but that was a tad to long for my steads as my grill burns very hot and they could of had their turns and flip probably at 2:00. My wife and kids gave it a 9 out of 10, so thats a big deal in my house. Well done and thanks for the tips...
I've been retired for a few years now and took a part time job at LOWE'S assembling grills. I've built a few hundred for sure. Weber Grills have the grate that you can reverse. When assembled the pointed end is down towards the burners. I read some of the post below and just thought I would tell you. Either way is fine. I also took the Weber Grilling school. Here is what they tell you do. Get the grill hot 500 or so. put the steak on for four minutes, flip it one time for four minutes. Take it off and let it sit for three minutes. Adjust the time and you will have a perfect steak every time after that.
I like my cast iron grills with the pointed end up for anything that is solid, such as a steak or chicken or whatever. I put the ‘flat’ side up for burgers and other ‘composite’ food, as well as for flaky fish if I’m cooking that directly (as opposed to in a skillet). The grill marks on steak are more elegant with the pointed side up.
Makes sense with the flat side up, it will transfer for more heat because there will be more surface area to transfer the heat. Thanks for the info. I'll try it out!
@W. Dearth Meh, not that worried about grill marks. I've never gone to a Michelin Star Chop House and gave a damn about grill marks. Sear, crust, tenderness and taste is what matters. Not necessarily in that order, but yea, grill marks rank very low on the list.
I had the same result, though not from this particular video. After I watched just *ONE* seven minute video a few times and implementing that practice the fam won't go anywhere near a steak house. They tell me a week in advance when I need to cook steaks and I've got no escape route...
@thelazyoz2061 yes he is, I've read multiple responses on this video and he's a complete jackass! He thinks he some grill master that knows everything there is to know and if you don't know as much as him you shouldn't be allowed to grill!
A little butter bath right before you drop to sear helps with flavor too. So, lots of seasoning before because you'll lose some in the dip bath. Looks good though. 👍
Salt draws moisture to the surface. By drying and then salting, you’re just pulling moisture out of the meat to the surface as it’s being grilled. If you salt 30-45 minutes before grilling and then pat the meat dry after the salt has been drawn in to the meat, you’ll have better results.
Thank you so much for this video. I'm horrible at bbqing steaks. They always come out tasteless and tough. I followed you instruction to the letter on somerib eye steaks that were on sale. My partner praised them and ate every piece. He usually complains they are to tough. I think we shall put steaks on the menu again. Thanks a lot!
Nice job. I’m not a lid closer. I feel with it open the heat and flame can breath and move up toward the air more. Closed tends to smother the air and begin to bake the food
@@jelv.4142 Yes, leave the heat on high. Once you open it a couple of times for turning, the heat drops somewhat and prevents the steak from cooking too fast. The initial high heat is for getting the grid hot enough for searing, but if you close it each time after repositioning or turning the meat, it keeps the grid hot enough to sear, but not so hot as to burn the meat. His times and temps are spot-on for medium rare and the seasoning is perfect; simple but flavorful. A digital thermometer is a must though. Happy grilling.
A better way to do it is to have burners on for one side only and sear on that hot side a min each side of the steak, and then move over to the cool side for a slower cook to finish the steak off. And an even better way yet is to reverse sear, where you cook for longer period of time at 250 degrees and then once up to temp, do the sear after heating the grill up a bit.
@@dace938 He’s right about drying the meat and this method optimizes on speed of cook. But if you want a more consistent done-ness, slow cooking it after (or ideally, before) the sear is the method you want to use. But steak is steak, either way at worst it will be frigging delicious.
@@GreatLakesDrifta you nailed it, a good cut if steak really cant be ruined for me personally if its somewhere between rare and well done ill eat it with no complaints
@@GreatLakesDrifta It shows most of the people here don't know what a good steak is. Cooking high heat the whole way through gives a steak exactly what came out here. Lots of grey overcooked meat. Only saving grace is this streak was fridge cold so 10 minutes (yikes) on the highest direct heat didn't overcook the middle. This is a mediocre steak even before getting into seasoning it right before cooking it hardly lets any flavor penetrate or even help dry out the surface.
Absolutely awesome there's a million different techniques this is a good one. But a couple years ago I heard about another technique that I used to religiously. You salt that puppy with sea salt the night before patt it in. Let it sit on a cooking grate uncovered in your fridge overnight. You will not believe the difference.
yes this is also the way I do it BUT just before I take it off I have butter with one chopped glove of garlic melted in the Micro Oven. This is brushed on both sides and placed on a platter to rest. You'll find this is done in high end restaurants to give that extra juicy delicious looking steak and it adds to the overall favor. Now if your into Onion you can add chop onion (not a lot) to the butter and garlic for that extra favor. Now another way is to mix ground onion, garlic, butter, seasoning salt and veg oil and pour this into a cast iron pan. Bring this to a boil on your side burner and Sear the steaks one minute each side spooning the mixture over the steak as it sears. Place them on the grill and finish your cooking. This method is my preferred way and once again i just finish brushing with butter for that juicy tasting steak. By the By this is the first time i have given away "my way" Hope you like it
Forgot to mention at the beginning that the steak should be at room temperature before putting it on the grill. Don’t take a steak right out of the fridge, season it, and then put it on a hot grill while it’s still cold.
I think it's pretty obvious that wasn't a cold steak going on the grill. Mate took time patting, seasoning etc, then preheating the grill. That's prob a good 15 mins right there before the steak first hits the grates.
I cannot figure out for the life of me why people love to repeat this “useful tip”. This is one of those useless steak rules that people parrot because they have heard it somewhere before, instead of speaking on personal experience. Anyone who has cooked their fair share of steaks knows that letting the meat get to room temp is pointless, its a waste of time and doesn’t help the steak cook better. when you put a cold steak on the grill you get a way nicer sear on the outside without having those gray bands in the center, every steakhouse in America cooks steaks straight from the fridge
@@radwansoueidan6390World renowned chefs Gordon Ramsay, Bobby Flay, Emeril Lagasse all say room temperature steak cooks more evenly. Are you a chef? Serious question, not being a smartass.
Over the years cooking this particular New York strip Choice steak, I have found that salt, and pepper is proper, but if you put garlic powder or garlic salt on your steak it will have a tendency to dry the meat while cooking. I use a searer on my grill with natural gas. count to 60 for each side then put the steak in the center of the grill. cook it to your taste. should work well.
A good "Griller" Knows that adding more than just salt and pepper will ruin the natural favor of your steak. I stopped this video as soon as I saw the garlic powder.... that's when I knew thia guy isn't worth a minute of my time... then I came to the comments.
As a long-time Traeger+ user, I made the switch to Asmoke recently and I must say, I'm impressed! The precise temperature control and ASCA technology have taken my grilling experience to another level. What really sets Asmoke apart for me is the versatility of flavors available with the different wood pellets. There's a distinct smoky flavor that I just couldn't get with my previous grill. Plus, the convenience of the battery power for outings is a game-changer. It's lighter, portable and the rechargeable battery lasts for a good 10 hours. Switching to Asmoke has positively changed my grilling game and I couldn't be happier with my decision. Can't wait to try out more recipes with my Asmoke grill! #Asmoke
Looks good! If I might add, I salt the steak right before it goes on the grill. If you do it any earlier, I find that the salt draws out the moisture and negates the drying process. So, do it at the last minute.
Having been a Qstoves+ user for a long time, I recently made a switch to Asmoke and I must say, I'm genuinely impressed! The convenience and precision in temperature control that Asmoke provides are unparalleled. From grilling to smoking, roasting, and even baking, Asmoke has completely transformed my cooking experience. The wood pellets give a distinct smoky flavor to the food, which I absolutely love. Plus, it's battery-powered and portable, which makes it perfect for outings. I also appreciate the environmentally friendly aspect of the pellet fuel source. Switching to Asmoke has definitely made my barbecuing sessions much more enjoyable and efficient. I highly recommend giving it a try! #Asmoke
Thanks for a great and useful video. I can't get my grill to 900 degrees so I can use this guidance. I believe, though, that I'll only use kosher salt prior to grilling to avoid possible adverse consequences of burned spices.
Nice! However I’ve always preferred a charcoal grill vs gas. Don’t know if just me but the taste of using charcoal vs gas just taste better. Furthermore open fire or wood trumps both charcoal and gas in my opinion. Still great tips tho 👍
I use to think that until I noticed what makes the biggest difference is how much fat is on the meat, and how much of it(fat) drips onto the plate or coals below...it is the smoke from the dripping fat that gives it the bbq flavor not the method of heat source. So long as the fats drip onto something below to smoke back up onto the steak...it's all good.
wow thank you sir going too show my son hes the expert grill person in our family your right your making my mouth water as im writting this. thanks again
For drying the steak, instead of using paper towel, you can try seasoning it liberally with salt and then leaving it in the fridge on a rack-tray for at least one and a half hour. In 20-30 mins, you will see beading and after about one hour of that, all the moisture is pulled back to the center of the steak.
The result looks great. I usually keep the meat some hours in olive oil together with garlic and rosemarin. Also, I use much less salt and pepper, at about half of cooking.
Allow the steak to get to room temperature prior to grilling. Do not quarter turn on the first side. You need to flip to sear in the juices. Then quarter turn and cook to desired temperature.
I followed this video step for step on 4th of July and cooked some nice ribeyes. Came out absolutely perfect with the grill marks and everything... ended up throwing it all up later in the night though
I have the same grill. I think you have the grates upside down. The other side is flat. This gives larger grill marks and more flavor. It’s also easier to clean.
Getting a like and subscribe for it my grille was a little too good and made it well done but oh well it was my first time using the grille I appreciate the video
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Check out how to make an AWESOME Tomahawk Steak: ruclips.net/video/Xyzfm4WQ4h8/видео.html
Are you not closing the lid after the first 5 min?
Pro Tip: When you rotate the steak for the grill marks. Place the steak on a part of the grill grates that have not been used. Those grates will still have their original super heated temperature.
Thanks, good to know!
Ryan, I love how you handle your meat
Yes, my mouth is watering for your meat
@@tjwillaimsHaugerApologize right damn now lol
Thank you 🙏🏿
Hard to believe you’re being criticized at all. Perfect video, simple and easy instructions. Great job. Thank you
I think if you’re gonna make a video and post it online you can expect some criticism regardless. But especially with this result. I’m sure it tastes fine if you’ve never had a properly grilled steak before
I used your method of cooking the ribeye. Drying it with the napkin and seasoning. Then counting the timeframe and it came out beautiful. Your video was super helpful. You changed my way to approach ribeye and thank you for your video.
When you flip it, always move the steak to a new hot spot on the grill
yep this is super true!
@Jesus has given you all. Repent or die. No
True professionals move the steak to a different grill entirely, EVERY TIME THEY FLIP. If you only have one grill fired up, you're an amateur. I arrange my grills in a circle, and do my steak dance in the RING OF FIRE.
Tongs in each hand serve as drum sticks, with which I beat tribal rhythms, on the DRUMS OF MEAT WAR, and I paint my face with a dark camo pattern, using natural lump charcoal to scare the living shit out of my vegan neighbors. Ever since the last 4th of July, they refuse to look me in the eye.
@Jesus has given you all. Repent or die. Is this a motivational passage if you’ve seasoned your steak and run out of propane halfway through?
Very true. This video is rookie as hell. Forgot to mention let the steak rest 1 hour at room temp before cooking
Think 10 and 2 for diamond grill marks. Agreed with others that you have to move the steak to a clean part of the grill for consistency.
Was looking for a tip like this for the grill marks. Thank you!
No you dont fire keeps grates hot
As a chef for many years may I suggest something, always oil the steak never the pan, and when seasoning just use salt not pepper, salts cooks, pepper burns, so pepper after it’s cooked.
thank you!
Love this!
Make some youtube videos
peppers don't burn at this size. pepper only burns in large chunks
Thank chef for taking the time to get it straight for us :)
My wife and I cooked our steak dinner like you showed on the video and it was delicious. Thank you.
Out of interest, how were you doing it before? As this video didn't seem to add any value to someone used to cooking steaks- at any level - and in fact had several mistakes
@@deadlyredly1they probably were embarrassed or someone didn't probably teach them
It was my first time, followed your instructions and this was one of the best steaks I ever tried! Thanks a lot
Lmao
Yes. Flip your. Steak. So. Hard
@Josh Smith This video is garbage. Search YT for "Guga Foods" ---- Use real natural lump charcoal - not an easy bake oven. Gas grill - Travesty right from the start.
@Josh Smith if you knew how to read, he said it was his first time. Crazy
@Hewhoremains420 you asked what he did differently after watching the video! Why be a prick? If you don't like his video just move along, don't be a hoe!
I'm glad you like raw meat
My your recipe was used today for our black angus ribeye steaks 🥩 🥩! This was the first time our grilled steaks tasted better than restaurant steaks!
Mmmm! Easy and sooo fine!
@Hello there, how are you doing this blessed day?
Did 9 NewYorks for Father’s Day last year using your method and they delicious. I was so nervous and it was so easy. Will be doing it again this weekend and wanted a refresher. Thank you
9!!!!! Congrats!!!! I’m impressed
I know what you mean! I made it for the first time and was so nervous but it was so easy & came out amazing!
Don't have to eat 9 of them gotta be fat
Great job...only change I make is that, once seared, I move to (much) lower heat to finish cooking. Other tip is to brush with clarified butter.
Thats what I was wondering. Have one side high, to do the sear. Other side just to keep it going?
@@BigstickNick yup!
So the order is high 2.5 minutes close cover, rotate 2.5 minutes close cover, lower heat flip 2 minutes, rotate 2 minutes, then check temperature until desired cooking level?
@jeffseltzer8109 So the order is high 2.5 minutes close cover, rotate 2.5 minutes close cover, lower heat flip 2 minutes, rotate 2 minutes, then check temperature until desired cooking level?
Thank you so much for this method. These were the best steaks that my family have ever made at home and I wanted to say thank you. Absolutely flawless without being overly complicated. Once again thanks!
Nice video…just a reminder though. On a Weber grill the wider, flat side of the cooking grates are suppose to be up. This from the Weber web site: “The wider, flat side of the cooking grates should be facing upwards for cast iron grates. The underside is more pointed like the top of a triangle. There are four small legs in each corner on the underside of the grate to ensure a level cooking surface. This will help stabilize the food. Additionally, the wider, flat side of the grates will be easier to clean after grilling.” I grilled with the narrow side up for years, 10+, until my cousin the grilling king flipped my cooking grates over. Much-much-MUCH easier to clean/scrap off. BTW, stay away from wire brushes. Sometimes little pieces of these brushes get left on the grill. Great grilling to you.
Thank you for this tip, I also had it backwards.
You've got to be kidding me... The grill came this way and I never questioned it. It's so embarrassingly obvious now lol. Thank you for this!
Got to go check mine now! 😂 Thanks!
going to turn my now, after six years !
How do you clean then?
Yep, you are right. I tried it, it was the best tasting stake that I have ever made.
just tried this technique, really easy to follow directions and steak came out perfect - will be my go to from now on!
Hope you enjoy
i just started to learn how to cook when covid started (mostly because my favorite restaurant had to close). since i just moved out of my apartment, and into a house, this memorial day weekend was my first time experimenting with cooking a steak on a grill. so, thank you for this video, i did what you said, and it came out great! i made a bit of a mistake by not letting my grill warm *all* the way up before putting the steak on (it was at 550... but it was still going up. i brought the heat back down after i saw it hit 650. still came out good, just a bit extra char on one side). but now i wont make that mistake next time. so thank you again for helping my culinary growth!
My favorite restaurant never opened back up. Thanks to our sorry ass government. Supreme Court is useless.
@@dmitry92203 We THANK our glorious government for doing things right. Maybe you can learn how to cook a great steak too? Save your money, son! Sounds like you should be a little more fiscally responsible. Just like our GLORIOUS government is! Thank you so much.
@@dmitry92203 Exactly, they destroyed so many small businesses for nothing. I hope people don’t fall for this stuff again, mass noncompliance is the only way to keep a horrible economic disaster like that from ever happening again.
@@mrgoggles1963 love steak, hate the government
@@billystink4611 unfortunately there will be way too many people who will submit to democrats will, I know I know you will say NOOO it’s the republicans!! But unfortunately the truth nobody wants to hear is of you are black you can get away with civil disobedience just scream racism!! But if you are white and you try that or break the law in general….they will bury you under the jail, have the FBI monitor you (even if you are a concerned parent trying to keep your child from being taught transgender is cool and critical race theory) it’s crazy
Making it for Father's Day, hope it comes out perfect!!!
same !
I made this today. It was the second time I’ve ever grilled, and it came out great. I added some olive oil before putting it on the grill. Thanks!
Weber recommends that the wide part of the grill rack should be what you grill on and the pointed part should be on the bottom to help funnel the juices onto the flavorizer bars.
Yes I learned this recently ahahaha its so much better that way
i don't get this, i havea weber gas grill and i have the flatter side of the grill grates always up, but not sure what you're saying here, can u please explain a little more
@@joshe272 I am saying that the flat side should be up exactly as you are using. I always see the grills that are set up in stores having them the opposite way. So I googled it and found a statement from Weber about that.
Big Prop's... I followed your steps almost exactly, instead of adding the seasoning one by one, I used an all in one that had all 3 ingredients. I had the diamonds as you showed and cooked it based on your 2:30 rule, but that was a tad to long for my steads as my grill burns very hot and they could of had their turns and flip probably at 2:00. My wife and kids gave it a 9 out of 10, so thats a big deal in my house. Well done and thanks for the tips...
Followed all directions. It turned out to be one of the best steak I've ever ate 🎉. Thanks for the video!
I want some!!🤤🤤🤤 I love watching people cook steaks for some reason
I've been retired for a few years now and took a part time job at LOWE'S assembling grills. I've built a few hundred for sure. Weber Grills have the grate that you can reverse. When assembled the pointed end is down towards the burners. I read some of the post below and just thought I would tell you. Either way is fine. I also took the Weber Grilling school. Here is what they tell you do. Get the grill hot 500 or so. put the steak on for four minutes, flip it one time for four minutes. Take it off and let it sit for three minutes. Adjust the time and you will have a perfect steak every time after that.
Good to know!
I like my cast iron grills with the pointed end up for anything that is solid, such as a steak or chicken or whatever. I put the ‘flat’ side up for burgers and other ‘composite’ food, as well as for flaky fish if I’m cooking that directly (as opposed to in a skillet). The grill marks on steak are more elegant with the pointed side up.
@@Gk2003m Yep, sounds like you figured it out. I do the same thing.
Makes sense with the flat side up, it will transfer for more heat because there will be more surface area to transfer the heat. Thanks for the info. I'll try it out!
Gordon Ramsay has done steaks with only one flip, and the flipping every 15 seconds. The difference in results?
Nothing.
Thanks for the help, great instructions
My mouth was watering this entire video. Great video! Thanks man!
Thanks for this video, best steaks I've grilled to date and extremely simple!
Its so simple, so easy, you nailed it!! Perfect NY strip, my favorite cut.thanks!!
thank you!
I actually liked and subscribed to this 😂 great job man 🤙🏻
I see all the expert chefs have been summoned to another "how to do something perfectly" video. It literally never fails.
yep yep yep thats me
Sure if the meat is perfect no importance of the manipulation!!?!
@W. Dearth Meh, not that worried about grill marks. I've never gone to a Michelin Star Chop House and gave a damn about grill marks. Sear, crust, tenderness and taste is what matters. Not necessarily in that order, but yea, grill marks rank very low on the list.
Unless you're real "chef trained" cook..then you can critique the mistakes.. it's obvious to real chefs..
Followed your instructions. Cooked a ribeye and New York strip. They turned out wonderfully. Wife said it was a winner and the best she’s had. Thanks!
I'm a terrible cook, but this came out beautifully. Thanks!
Great Video! Can't wait to try the technique.
Thanks I can’t cook anything to save my life and after watching this video I’m the steak grill man for the family. Kudos!
😂 easy tiger
When is he going to finish cooking the steak
I had the same result, though not from this particular video.
After I watched just *ONE* seven minute video a few times and implementing that practice the fam won't go anywhere near a steak house. They tell me a week in advance when I need to cook steaks and I've got no escape route...
thank you lol. I've grilled my first medium rare steak in my life and im almost 30. You're a god send lol
Steak came out perfect!! Great job
thanks!
Come and see our channel and subscribe if you liked the recipes 💚 !
Just followed this for a dry aged ribeye. Came out incredible!
Good video. I follow the prep steps but then give the meat a quick bath in melted butter before placing it on the grill. Gives it an awesome crust!
Thank you!
You are 100% correct.
Ghee is even tastier! Steakhouse secret.
Perfect way to grill a ateak. I always put a spoonful of garlic butter on mine, let it melt in the last couple minutes on the grill. Delish!
Followed every step and made the best steak of my life tonight. Appreciated 👌🏼
Remember no steak in a restaurant will ever come close to what you can achieve ;)
@Hewhoremains bro are you mad?
@thelazyoz2061 yes he is, I've read multiple responses on this video and he's a complete jackass! He thinks he some grill master that knows everything there is to know and if you don't know as much as him you shouldn't be allowed to grill!
Just cooked one as you showed same cut and danm that kosher salt hit just right. Great and simple ty
0:42 he said be liberal but I’m unsure how I’m supposed to dye my steak blue
lmaoooo
@@ryanmayacooks I was proud of that one 🤣
Rainbow is a more fitting color, if you're being liberal with your steak.
It looks really deliciously baked! I like videos like this.
A little butter bath right before you drop to sear helps with flavor too. So, lots of seasoning before because you'll lose some in the dip bath. Looks good though. 👍
My Goodness That Looks So So Good ! My Whole Body is Watering ! Thanks For Sharing This and Bye
My 18oz ribeye came out great by following these steps, if you have green beans and squash/zucchini it pairs amazingly. Great video 👍
I just did everything he said and it turned out amazing
Salt draws moisture to the surface. By drying and then salting, you’re just pulling moisture out of the meat to the surface as it’s being grilled. If you salt 30-45 minutes before grilling and then pat the meat dry after the salt has been drawn in to the meat, you’ll have better results.
@Jesus has given you all. Repent or die. Is salting meat a sin? I’m pretty much fucked then.
I agree
@Jesus has given you all. Repent or die.????????????????????????????????????????????? 😊
Yep-- I do the same with the salt
This step was the game changer for my steaks. I also used to err on the side of caution when it came to adding salt lol
Just subscribed, I followed your recipe exactly and it's the best steak I've ever grilled. Thank you!
Thank you so much for this video. I'm horrible at bbqing steaks. They always come out tasteless and tough. I followed you instruction to the letter on somerib eye steaks that were on sale. My partner praised them and ate every piece. He usually complains they are to tough. I think we shall put steaks on the menu again. Thanks a lot!
Repent and stop being a homosexual
Wholesome
mmm mmm Delicious Steak that would be good with a baked potato ,some salad and a cold beer. I am going to try your recipe this week . Thank you.
Nice job. I’m not a lid closer. I feel with it open the heat and flame can breath and move up toward the air more. Closed tends to smother the air and begin to bake the food
Lid closer makes it hotter, hotter better!
I used your method, and the steaks
Came out PERFECT.
THANKS. 👍😎👍
So you leave the grill on HIGH the whole time??
@@jelv.4142 Yes, leave the heat on high. Once you open it a couple of times for turning, the heat drops somewhat and prevents the steak from cooking too fast.
The initial high heat is for getting the grid hot enough for searing, but if you close it each time after repositioning or turning the meat, it keeps the grid hot enough to sear, but not so hot as to burn the meat.
His times and temps are spot-on for
medium rare and the seasoning is perfect; simple but flavorful. A digital thermometer is a must though.
Happy grilling.
thank you!
Classic, simple SPG seasoning, love it!
So good!
Great Video...LOL man was my mouth watering...will try this tonight!
A better way to do it is to have burners on for one side only and sear on that hot side a min each side of the steak, and then move over to the cool side for a slower cook to finish the steak off. And an even better way yet is to reverse sear, where you cook for longer period of time at 250 degrees and then once up to temp, do the sear after heating the grill up a bit.
Your way is your way.... not "A better way"
@@dace938 He’s right about drying the meat and this method optimizes on speed of cook. But if you want a more consistent done-ness, slow cooking it after (or ideally, before) the sear is the method you want to use. But steak is steak, either way at worst it will be frigging delicious.
@@GreatLakesDrifta you nailed it, a good cut if steak really cant be ruined for me personally if its somewhere between rare and well done ill eat it with no complaints
@@GreatLakesDrifta It shows most of the people here don't know what a good steak is. Cooking high heat the whole way through gives a steak exactly what came out here. Lots of grey overcooked meat. Only saving grace is this streak was fridge cold so 10 minutes (yikes) on the highest direct heat didn't overcook the middle. This is a mediocre steak even before getting into seasoning it right before cooking it hardly lets any flavor penetrate or even help dry out the surface.
@@Vermonstered Agreed. 10 minutes at high heat does not yield medium rare. More like medium well, and charred on the outside.
All these years I’m never like steaks, but now that I cook it like this I love them. Thank you so much.
Who doesn't like st😂eak!!!!
The best way to cook steaks is in a cast iron pan with butter thyme try it,,,
Absolutely awesome there's a million different techniques this is a good one. But a couple years ago I heard about another technique that I used to religiously. You salt that puppy with sea salt the night before patt it in. Let it sit on a cooking grate uncovered in your fridge overnight. You will not believe the difference.
Dry brine technique. Agreed it’s amazing.
Great tip!
Do you pat dry the next day? Or pat dry before putting the salt?
@@jerryrodriguez1392 pat dry before putting the salt. It's going to be very dry the next day on the outside. All the moisture is locked into the meat.
Just the salt, not the pepper?
This method turned out really well, thanks.
After each step do you close up the grill or keep it open? Thank you. Solid video. Btw i like the 10 degree tip.
yes close it so the temperature inside the grill remains high
Mouth really was watering
yes this is also the way I do it BUT just before I take it off I have butter with one chopped glove of garlic melted in the Micro Oven. This is brushed on both sides and placed on a platter
to rest. You'll find this is done in high end restaurants to give that extra juicy delicious looking steak and it adds to the overall favor. Now if your into Onion you can add chop onion
(not a lot) to the butter and garlic for that extra favor. Now another way is to mix ground onion, garlic, butter, seasoning salt and veg oil and pour this into a cast iron pan.
Bring this to a boil on your side burner and Sear the steaks one minute each side spooning the mixture over the steak as it sears. Place them on the grill and finish your cooking.
This method is my preferred way and once again i just finish brushing with butter for that juicy tasting steak. By the By this is the first time i have given away "my way" Hope you like it
I’d like to say thank you. Cause of you I know how to cook a great steak and my wife loves me more now!!!
Haha... "if your mouth isn't watering, then there's gotta be something wrong with ya" looks great! Thanks for posting!
Thank you!
so funny! My mouth WAS watering = seriously! Need some more beer!
If your mouth is not watering, you are a vegan.
Vegans are crying right now
First time ever grilling steak and they came out perfectly! Thanks man!
Forgot to mention at the beginning that the steak should be at room temperature before putting it on the grill. Don’t take a steak right out of the fridge, season it, and then put it on a hot grill while it’s still cold.
I think it's pretty obvious that wasn't a cold steak going on the grill. Mate took time patting, seasoning etc, then preheating the grill. That's prob a good 15 mins right there before the steak first hits the grates.
it doesnt have to be
Why?
I cannot figure out for the life of me why people love to repeat this “useful tip”. This is one of those useless steak rules that people parrot because they have heard it somewhere before, instead of speaking on personal experience. Anyone who has cooked their fair share of steaks knows that letting the meat get to room temp is pointless, its a waste of time and doesn’t help the steak cook better. when you put a cold steak on the grill you get a way nicer sear on the outside without having those gray bands in the center, every steakhouse in America cooks steaks straight from the fridge
@@radwansoueidan6390World renowned chefs Gordon Ramsay, Bobby Flay, Emeril Lagasse all say room temperature steak cooks more evenly. Are you a chef? Serious question, not being a smartass.
Just nailed some medium well ribeyes after watching this quick video! Just cooked a little bit longer after flipping and it looked so tender !
Over the years cooking this particular New York strip Choice steak, I have found that salt, and pepper is proper, but if you put garlic powder or garlic salt on your steak it will have a tendency to dry the meat while cooking. I use a searer on my grill with natural gas. count to 60 for each side then put the steak in the center of the grill. cook it to your taste. should work well.
A good "Griller" Knows that adding more than just salt and pepper will ruin the natural favor of your steak. I stopped this video as soon as I saw the garlic powder.... that's when I knew thia guy isn't worth a minute of my time... then I came to the comments.
Thanks, finally got a grill and worked perfectly the first try!
Pro tip: you've got the cooking grates on your grill upside down. You want the flat part on top.
My guy, you just changed my life thank you lol
@@ryanmayacooks lol
Lmfao
@@Guywithair2 swear
Wow, seriously?! I always thought flat side down lmao
As a long-time Traeger+ user, I made the switch to Asmoke recently and I must say, I'm impressed! The precise temperature control and ASCA technology have taken my grilling experience to another level. What really sets Asmoke apart for me is the versatility of flavors available with the different wood pellets. There's a distinct smoky flavor that I just couldn't get with my previous grill. Plus, the convenience of the battery power for outings is a game-changer. It's lighter, portable and the rechargeable battery lasts for a good 10 hours. Switching to Asmoke has positively changed my grilling game and I couldn't be happier with my decision. Can't wait to try out more recipes with my Asmoke grill! #Asmoke
Wow ! Thank you the most Informative video on here , so basic yet no one explained the patting down the meat , thanks again
Woooo! Glad you liked it my man, I wil make more so be sure to subscribe!
I'll)
Beautiful videos pleased chicken looks like your delicious.
Looks good! If I might add, I salt the steak right before it goes on the grill. If you do it any earlier, I find that the salt draws out the moisture and negates the drying process. So, do it at the last minute.
Same! i agree
Great observation mate .
I always use garlic salt and forgo the garlic powder. Is there a difference ?
@@Bitterstone3849 Garlic salt is salt.. Garlic powder is just garlic,less salty more flavor
Look up dry brine
Having been a Qstoves+ user for a long time, I recently made a switch to Asmoke and I must say, I'm genuinely impressed! The convenience and precision in temperature control that Asmoke provides are unparalleled. From grilling to smoking, roasting, and even baking, Asmoke has completely transformed my cooking experience. The wood pellets give a distinct smoky flavor to the food, which I absolutely love. Plus, it's battery-powered and portable, which makes it perfect for outings. I also appreciate the environmentally friendly aspect of the pellet fuel source. Switching to Asmoke has definitely made my barbecuing sessions much more enjoyable and efficient. I highly recommend giving it a try! #Asmoke
Thanks for a great and useful video. I can't get my grill to 900 degrees so I can use this guidance. I believe, though, that I'll only use kosher salt prior to grilling to avoid possible adverse consequences of burned spices.
get it as hot as it goes tho!
Ditch the gaseous POS and use mesquite charcoal. It’ll get much hotter than your gas grill can ever accomplish
I thought he grilled at 550 not 900??
@@jedr.3494 trolling
Thank you so much, I just grilled the best and most delish Ribeye in my entire life, No sauce, my tastebuds are literally exploding right now.
Nice! However I’ve always preferred a charcoal grill vs gas. Don’t know if just me but the taste of using charcoal vs gas just taste better. Furthermore open fire or wood trumps both charcoal and gas in my opinion. Still great tips tho 👍
I use to think that until I noticed what makes the biggest difference is how much fat is on the meat, and how much of it(fat) drips onto the plate or coals below...it is the smoke from the dripping fat that gives it the bbq flavor not the method of heat source. So long as the fats drip onto something below to smoke back up onto the steak...it's all good.
Only have a gas grill atm!
mesquite charcoal 👌🏼🔥
@@ryanmayacooks Life is too short for no charcoal
wow thank you sir going too show my son hes the expert grill person in our family your right your making my mouth water as im writting this. thanks again
Hope you enjoy
For drying the steak, instead of using paper towel, you can try seasoning it liberally with salt and then leaving it in the fridge on a rack-tray for at least one and a half hour. In 20-30 mins, you will see beading and after about one hour of that, all the moisture is pulled back to the center of the steak.
Liberals suck!
So you don't dry it off at all?
Little late but have been making steaks 5 days in a row now thanks
Really enjoyed this grilling lesson - looks delicious - thanks!
Glad you enjoyed it
Come and see our channel and subscribe if you liked the recipes 💚 !
It didn’t hurt that I have the same exact grill. Thanks.
Well done.
You, not the steak temp.
Fantastic and easy recipe for the perfect 4th of July steaks! Thanks for sharing these tips.
The result looks great. I usually keep the meat some hours in olive oil together with garlic and rosemarin. Also, I use much less salt and pepper, at about half of cooking.
Good time I will try!
I found good results using Italian dressing
Thanks for nice and short vedio, what should be meat temperature for weldone steak
145!
Allow the steak to get to room temperature prior to grilling. Do not quarter turn on the first side. You need to flip to sear in the juices. Then quarter turn and cook to desired temperature.
I heard that does not do anything
@@ryanmayacooks I think you're right. Otherwise roasts wouldn't be juicy. Searing is only about flavor and texture in my experience.
I use the clock method. 10 and 2 for the grill marks. I also use a timer with an alarm for even cooking.
“It's f**king Raw” - Gordon Ramsey
Yeah a couple few minutes more would have been better.
I just got a grill. I'm about to make this as my first meal. Thanks!
Yeah that steak looks less than appetizing
Awesome! Thx so much for this video! Can’t wait to try it
You lost me at 1:33 👎🏻
why is that
@@ryanmayacooksgas grill probably
Purist 😒
@hiseminencetheholymacdiarmada comment funny because as soon as I seen the gas grill I thought the same as you
Thank god, someone who knows how to season🎉food
I followed this video step for step on 4th of July and cooked some nice ribeyes. Came out absolutely perfect with the grill marks and everything... ended up throwing it all up later in the night though
Bro. Thanks so much for making this video. I’ve used it several times now and it’s awesome!
Great Video. I will follow this recipe on the grill !😊😊 . Again
Hope you enjoy
I have the same grill. I think you have the grates upside down. The other side is flat. This gives larger grill marks and more flavor. It’s also easier to clean.
Getting a like and subscribe for it my grille was a little too good and made it well done but oh well it was my first time using the grille I appreciate the video