Nobody said you were lying. Any gentle cooking method will get you edge to edge results, reverse sear, snoking and sous vude efc. Any cook knows this lol
It's called a "reverse sear". You can do it in an oven at 225, but a smoker is better for the wood smoke flavor. You bake the steak until 10-15 degrees below the desired finished temperature (so ~125 degrees internal temp for medium) and then sear it on a ripping hot skillet or ripping hot grill, turning frequently. Better yet, look up "reverse sear". You'll be a steak-cooking hero. Works for burgers, too.
I also to reverse sear. Either in the oven or on a grill if I want that type of flavor. I find it easier to get this wall to wall pink with thicker steaks.
Yeah, he didn't show the thermometer use or smoker body, it's hard to track without at least 1 s. of that shot (encompassing hours running the smoker, some with the meat in foil...)
You shouldn’t flip the steak frequently. Professionals are taught not to touch or flip as little as possible……even if you are putting diamond marks on it as well.
@@danevertt3210 Sorry, but that's just not so. TL;DR: with a reverse sear, you want to flip the steaks very frequently, as often as every 10 seconds if the fire it hot enough. Leaving the steak alone and avoiding flipping it is one method of cooking them, but if you want a steak that's medium-rare from edge-to-edge with a nice crust then minimal flipping won't cut it. Most methods of cooking a steak involve the sear being applied either in the very beginning of the cook or accumulating over the duration of the cook. In this case of a reverse sear, you aren't cooking the steak with the searing method; the baking in the smoker or oven takes care of that. What you want from the sear are the products of the Maillard reaction, which gives that nice mahogany brown color (and a ton of flavor) to the meat, as well as the crusty texture (as compared to the interior of the meat). Searing it hot and fast while flipping often reduces the amount of heat transferred into the steak while searing the outer surface, thereby keeping all of the interior of the meat at the desired level of doneness and keeping it from getting burnt. With the reverse sear method, I can cook a steak to, say, a medium level (more difficult than a rare) all the way through a 1.5 inch steak (or a 3 inch steak) with only about 1/16 of an inch of brown around the edges, with that mahogany sear right on the surface. Rare or medium-rare is the same: the cool red meat with a sixteenth of an inch of brown and crust. It's like how you'd prepare the sear on a sous-vide steak, only it's cooked in the oven instead of the water bath. It's really pretty easy, as long as you can get over the notion that you must flip the steaks only a minimum of times. So-called sear marks, or diamond marks, are not a mark of a good steak but have come to be thought of as such due to steakhouses providing them for customers. If the marks are mahogany brown, then the rest of the steak isn't, and if the rest of the steak is brown then the marks are char. Char is burned; char is bad! (Unless you are one of the strange ones who likes the taste of burnt meat). For the best _flavor_ on the steak, you want that deep mahogany color, but not black (burned), all over the surface of the steak. This can be done by pan searing, searing over blisteringly hot coals, a hot infrared sear burner, or even a blowtorch. The key is to heat the surface of the meat to just before any burning occurs while adding minimal energy to the meat's interior, which means rapid turning under very high heat.
Rendering fat down to tallow to cook with is always the best. Cooking fries in boiling tallow and lightly dust with chicken salt or with table salt and Texas spice makes the best side for a steak like this.
@@labalabalaba3174 It's actually a fact that consuming vegetable/canola oils is far more damaging to your body than consuming animal fat. Unlike highly processed vegetable/canola oils, humans have been metabolizing animal fats for over 200,000 years, though frequency of feeding has increased along with the decrease of physical activity.
Personally, I like to sear first and then into the oven until it hits 125, then I remove and let it rest as it comes up to 130. I did this with a 2 inch dry-aged ribeye I got from my butcher, which I salted and left in the fridge for about 6 hours before cooking. I couldn't believe how good It turned out. Juicy, tender, and almost edge to edge color. One of the best steaks I've ever had.
The nitrates from the smoking help give the edge to edge pink. You hide the grey with your smoke ring. It's the same as the pink ring on the edge of a good bbq brisket. This isn't to say this wouldn't be delicious though....cause that looks amazing.
@@sophiophile no he isn't (probably). The process of smoking anything will result in some nitrates forming and naturally curing the meat. Air is mostly nitrogen, you have fire and stuff burning....you're gonna get various NOx compounds released which will result in nitrates in the meat.
Makes sense. I've reversed seared steak in the oven and the final sear always produces at least a thin gray ring around the pink interior. Having a smoker and washer/dryer in my house would be some wonderful luxuries.
I mean just the way it was flexing it was pretty clearly quite tender. Steak is still quite a rubbery meat though so it will have a bit of flex before it tears.
Every tool who thinks wall to wall pink is something to aspire to because it’s the current BS pushed by every 2nd rate chef. Who heard it 10 years ago from a first rate chef. 🤦♀️🤣
@@mrsmartypants_1 It's an easier result to achieve with modern tech, but whether or not you like a grey ring around your pink centre remains subjective
Not being a troll just being honest from looks its not super tender when you bent it. I'd have to try it to give a good opinion. I always stick to whats worked for me. I always sear it off first to lock in the juices and then throw it on the smoker on 160 until 120°. Rest for 5 minutes out of the smoker then sear again on a direct flame 1 min per side before a final rest for 10 min or so. It always ends up a nice medium to medium-rare. One of my favorites I've done since I got my pellet smoker is doing roast beef. Take some cherry juice powder, celery juice powder and salt mixed with beef broth and your seasonings of choice for your brine Then inject the entire roast until the muscles in the meat swell with the brine and leave it in a 5 gallon bucket submerged for 72 hours. Pull it and hang it for 4 hours to drip off and come up to room temp. Then dry the outside and season it with your favorite steak seasoning. Then smoke @ 150 until 110°. Then 175 until 165° then wrap and go to 185 before pulling and putting in an ice bath. After getting the temps down chill overnight and then bring out and slice thin for deli sandwiches or heat in a sauce pan with some brown gravy, mushroom gravy or an as'jue sauce for sandwiches with provolone and a side of homemade aour cream and chives baby red mashed potatoes
Great tip about using the fat in the pan, before searing. I'll take sous vide for the convenience... you can go straight from the freezer into the sous vide and just take it out, hours and hours later, whenever you feel like eating. I've even left beef for 48 hours, with amazing results (especially for cheaper cuts like flat iron, etc.) If you got money and free time out the wazoo, then I guess the flavor benefits of smoking could be worth it.
Poaching a beautiful steak in foil is just wrong. Grilling over high heat keeps it plenty moist if you coat it in rendered warm beef tallow to begin with and do the reverse sear in tallow if still needed.
And smoking it to 131 would have it medium asf after the sear. Pretty sure this is someone else's video that they re-dubbed without knowing what they're talking about
This is called reverse sear, there are many ways to accomplish this, this is one method, but adding the smoke flavor is a nice touch. You can add liquid smoke to your sous vide and get similar results.
Wall to wall doesn't give you any in-between flavors and textures. People follow this because of easily spread fads. I prefer a true traditional steak house cooked steak over the "wall to wall pink" fad.
@@supernoobsmith5718 because searing produces the maillard reaction which occurs in proteins at temps over 300 degrees. you dont get that reaction from the grey inside walls, it never hits a high enough temp. and the reason everyone sears on an extremely hot surface is to make it happen as fast as possible to specifically avoid over cooking the inside of the steak edges.
I respect the hustle but my opinion is reverse seared steaks sous vide smoked or otherwise are great but more like roast beef than steak.. more like prime rib than ribeye steak. Thoughts?
If you want to achieve without a smoker use your oven on 200 to 225. Using the fat cap as your oil should be a standard as well as letting it rest before searing on very high heat. Open the windows, use a fan or straight up remove those alarms 😂😂 remember to put them back tho
Let it rest out in the air on a wire rack. The steak will still be hot on the inside; but the moisture will not stay on the outside of your steak but evaporate or drip down. This ensures you have a dry meat at the end; this results in a great crust; and because the edges can cool down a bit, the risk of overcooking hit is minimized.
Take it off at 105°-110° and sear for 2 mins each side. Cross section isnt quite as good but the sear is far superior. Worth it on fattier cuts like rib steaks.
The container you see being filled is the hopper outside of the grill itself. There is a large spinning screw that automatically pulls the pellets from the hopper into the grill to maintain a set temperature. The pellets that are still in the hopper at the end of the cook are untouched and good to use on the next cook.
The grain on traditional steak cuts from the back of the animal runs in the direction of the cut. So if you have the whole ribeye and cut steaks from it you are already cutting it against the grain. Thats why a thicker steak will always be less tender but gives you more control temperature wise. So no. He didnt cut that steak wrong. The only way for him to cut it against the grain would be on a meat slicer, which would make it more like a roast beef thing because you wouldnt get much crust on anything apart from the first or the last slice.
Have people never...idk, sectioned off a grill? You can get actual edge to edge medium rare on a simple grill. Heat one side hot AF, leave another side with no heat. Put your steak in the cool section till it's the desired temp(I like 129f) and then sear. Propane grills make this easy.
Anyone who coats their steak in olive oil, doesn't know how to cook. Olive oil burns easily and has a taste that'll mask the steak. Use grapeseed or avocado oil, rookie
That little bit of Olive oil is not going to make a difference, it was all absorbed with the seasonings ROOKIE ! Now if he seared with it that's a different story !
@Jordan-0692 I've eaten steak my whole life, but I'm not eating that nasty pink meat. I've never seen anyone get so butthurt over a nasty ass steak before. You literally commented on everyone else's comment that said something about steak. Get a life, you drama queen
@@tom8437 you sear the meat 2 -3 minutes depending on thickness, flipping every 30 seconds. Than you let meat rest for 7-9 minutes again depending on thickness. Cook again until desired doneness. This lets the meat cook very evenly, letting the heat disperse thought out the meat.
This is my staple, I’ve been doing this for years except I take a leaf blower to some hot lump charcoal and sear the heck out of it. But Bro when you put it to 131 and wrap in tin foil for 20 mins my experience is it would carry over cooking past 135 to a medium….ill try it tho.
Definitely gonna cook with straight up beef like that. I feel like it would taste better than rendered fat in a jar. Tallow. I know it's the same but I feel like the flavor comes out a little too bold and. Waxy or something.
ESP for thicker steaks with lots of marbling reverse sear is the way to go. I know, technically, sous vide delivers a good result with lots of consistency and repeatedly I just can’t get behind the process. Takes something away from the actual art of grilling. It’s akin to, and maybe worse than, bbq restaurants “smoking” meats in an electric or gas oven with smoke boxes.
I like sous vide with cheaper meat. It makes any low-mid cut taste like something that should cost waaay more, and it’s easy as hell once you get the searing process dialed in.
Bringing it up to 131 is a little high in my opinion. I wouldn’t wrap it in foil at that temp. About 120 then let it cook itself in its own heat covered. My preference anyway
Whoever said that is not possible doesn't know how to cook, and have probably never cooked a steak for that matter. It's basically a reverse sear which you can do in the oven and get those results
We know how to have a braai in Zambia with grass fed beef & no gmo......to many procedures for something we do so straight forward here. Age the beef, Season it, Cook it low & slow, Rest the beef before you dig in.... Open an ice chilled beer & bon Appetite.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
When he tried to rip it but it didn’t rip
What u yapping about it did rip? U need help
Yea on the fat cap lol
The fat did
@@pedror2004 That didn't rip ! Prob because he used some select grade meat !
@@pedror2004yea you’re an idiot, he just ripped the fat cap off after he tried to rip the meat.
"oh so tender" and proceeds to try and rip the meat but knows he cannot and goes to the fat trim to pull off lmao
You can tell the meat is tender bro. No one wants to eat meat that mushes in ur mouth. No pause
You can tell from the first cut it’s not tender. Should’ve gone to 135.
@@gustavoporto4007 need glasses or just tard?
@@thrxwolf7039 This isn't brisket. Where did brisket come into this conversation?
@@johnwall784When he folded the cut piece and pinched it, it reacted like rubber. You could plug a tire with that slice.
“And oh so tender(rips off a piece of fat)”😂😂😂
Probably just the gloves being slippery with fat
it's a steak not a slow cooked brisket
@@fatdoi003Exactly, this comment section is fucking restarted.
Nobody said you were lying. Any gentle cooking method will get you edge to edge results, reverse sear, snoking and sous vude efc. Any cook knows this lol
@@ModernWelfare_I’m not restarted 😯
It's called a "reverse sear". You can do it in an oven at 225, but a smoker is better for the wood smoke flavor. You bake the steak until 10-15 degrees below the desired finished temperature (so ~125 degrees internal temp for medium) and then sear it on a ripping hot skillet or ripping hot grill, turning frequently. Better yet, look up "reverse sear". You'll be a steak-cooking hero. Works for burgers, too.
I also to reverse sear. Either in the oven or on a grill if I want that type of flavor. I find it easier to get this wall to wall pink with thicker steaks.
Ngl. I'ma use this advice, thank you
Yeah, he didn't show the thermometer use or smoker body, it's hard to track without at least 1 s. of that shot (encompassing hours running the smoker, some with the meat in foil...)
You shouldn’t flip the steak frequently. Professionals are taught not to touch or flip as little as possible……even if you are putting diamond marks on it as well.
@@danevertt3210 Sorry, but that's just not so. TL;DR: with a reverse sear, you want to flip the steaks very frequently, as often as every 10 seconds if the fire it hot enough.
Leaving the steak alone and avoiding flipping it is one method of cooking them, but if you want a steak that's medium-rare from edge-to-edge with a nice crust then minimal flipping won't cut it. Most methods of cooking a steak involve the sear being applied either in the very beginning of the cook or accumulating over the duration of the cook. In this case of a reverse sear, you aren't cooking the steak with the searing method; the baking in the smoker or oven takes care of that. What you want from the sear are the products of the Maillard reaction, which gives that nice mahogany brown color (and a ton of flavor) to the meat, as well as the crusty texture (as compared to the interior of the meat). Searing it hot and fast while flipping often reduces the amount of heat transferred into the steak while searing the outer surface, thereby keeping all of the interior of the meat at the desired level of doneness and keeping it from getting burnt. With the reverse sear method, I can cook a steak to, say, a medium level (more difficult than a rare) all the way through a 1.5 inch steak (or a 3 inch steak) with only about 1/16 of an inch of brown around the edges, with that mahogany sear right on the surface. Rare or medium-rare is the same: the cool red meat with a sixteenth of an inch of brown and crust. It's like how you'd prepare the sear on a sous-vide steak, only it's cooked in the oven instead of the water bath. It's really pretty easy, as long as you can get over the notion that you must flip the steaks only a minimum of times.
So-called sear marks, or diamond marks, are not a mark of a good steak but have come to be thought of as such due to steakhouses providing them for customers. If the marks are mahogany brown, then the rest of the steak isn't, and if the rest of the steak is brown then the marks are char. Char is burned; char is bad! (Unless you are one of the strange ones who likes the taste of burnt meat). For the best _flavor_ on the steak, you want that deep mahogany color, but not black (burned), all over the surface of the steak. This can be done by pan searing, searing over blisteringly hot coals, a hot infrared sear burner, or even a blowtorch. The key is to heat the surface of the meat to just before any burning occurs while adding minimal energy to the meat's interior, which means rapid turning under very high heat.
that is sweet , lovin SV but i bet that smoke flavor is awesome . SV is so easy though
That's what I like about this one. If you want it super easy, do it on a pellet grill with a thermometer smoke at 225 until 135 and BOOM!
Tried to rip it and wasn’t going to lmao
It’s bc he cut with the grain instead of against it.
@@cameronniles7197 even if guga cuts it tender it still with the grain
I noticed you tried to pull it apart at the middle, you couldn't, then went to the end piece that was hanging off 😂😂😂
lol tender my ass😂😂😂😂😂
Yupppp
That easy to pull fat cap piece.
It didn’t look like he even really tried to me - it just looked like he changed his mind.
@@uselessvideostop glazing lil boy
@@Traptinachangingmaze Braindead youtube hivemind goon is mad someone disagrees?
Rendering fat down to tallow to cook with is always the best. Cooking fries in boiling tallow and lightly dust with chicken salt or with table salt and Texas spice makes the best side for a steak like this.
@@PhantomFilmAustralia tf is texas spice ?
@@fredshorrock377tf is Google? Common sense says paprika, brown sugar, garlic/onion powder, cumin/chili powder, salt/pepper.
Genuine question: What is chicken salt? Sounds amazing 🤤
it's unhealthy
@@labalabalaba3174 It's actually a fact that consuming vegetable/canola oils is far more damaging to your body than consuming animal fat. Unlike highly processed vegetable/canola oils, humans have been metabolizing animal fats for over 200,000 years, though frequency of feeding has increased along with the decrease of physical activity.
Best looking steak I've seen in years.
Thanks
Tender? I SAW THAT PULL😂🤣
He aborted the pull...😂
High-school sweetheart pink 😂😉
ITS STEAK!
it shouldnt pull apart easily like that tho, its a steak not a brisket
@@rafansyed8420 ...Then why did he go to try?...
Personally, I like to sear first and then into the oven until it hits 125, then I remove and let it rest as it comes up to 130. I did this with a 2 inch dry-aged ribeye I got from my butcher, which I salted and left in the fridge for about 6 hours before cooking. I couldn't believe how good It turned out. Juicy, tender, and almost edge to edge color. One of the best steaks I've ever had.
Who cares what you like
Ohh the pink walls are my fav
I see what you did there haha
sick fkz
@@Lawnschiclettoothwhat?
Wall to wall pink like my honeymoon night
Ahh, you let him pick the suite.
I dont get it.
@@TheTimeFlyzShowlmfao...
@@TheTimeFlyzShowinside a woman birth canal
😂😂
The nitrates from the smoking help give the edge to edge pink. You hide the grey with your smoke ring. It's the same as the pink ring on the edge of a good bbq brisket. This isn't to say this wouldn't be delicious though....cause that looks amazing.
Wait, he's using curing salts on these?
@@sophiophile no he isn't (probably). The process of smoking anything will result in some nitrates forming and naturally curing the meat. Air is mostly nitrogen, you have fire and stuff burning....you're gonna get various NOx compounds released which will result in nitrates in the meat.
Makes sense. I've reversed seared steak in the oven and the final sear always produces at least a thin gray ring around the pink interior.
Having a smoker and washer/dryer in my house would be some wonderful luxuries.
Bs. You don't know what you are talking about. You're just a hater.
You probably aint gonna be getting a smoke ring on a tiny ribeye thats in the pit for 45 minutes IF that
He said “oh, so tender” but the steak replied with “almost tender”.
😂😂😂😂😂 almost tender 👍
Mexican moms be like thats raw and fr
This is beautiful
thank you, was so good.
Glad I'm not the only one who uses common sense and uses the excess fat to actually cook the steak in. Also works great to fry an egg in afterwards
Steak and egg breakfast!
Lunch or dinner as well @@HQBergeron
Confit, the OG sous vide
I use excess fat to cook too but if I had a piece as beautiful as in video I'd eat it as-is.
The attempt to rip it to demonstrate the tenderness. Lol
Major fail 😂
I mean just the way it was flexing it was pretty clearly quite tender. Steak is still quite a rubbery meat though so it will have a bit of flex before it tears.
Looks amazing thanks for sharing. Sorry there’s so much hate from people who don’t understand what a smoke reverse sear is
You did a good job. But the wall to wall pink has nothing to do with using tallow
It’s from smoking and the wrapping letting it steam and come to temp all they way through
Every tool who thinks wall to wall pink is something to aspire to because it’s the current BS pushed by every 2nd rate chef. Who heard it 10 years ago from a first rate chef. 🤦♀️🤣
@@mrsmartypants_1 It's an easier result to achieve with modern tech, but whether or not you like a grey ring around your pink centre remains subjective
@@danm8004Using a smoker or a grill doesn't allow a gray anything.
@@aldousorwell3807 I don't understand what this has to do with my comment?
that looks raw and tough 😂
Not being a troll just being honest from looks its not super tender when you bent it.
I'd have to try it to give a good opinion. I always stick to whats worked for me. I always sear it off first to lock in the juices and then throw it on the smoker on 160 until 120°. Rest for 5 minutes out of the smoker then sear again on a direct flame 1 min per side before a final rest for 10 min or so. It always ends up a nice medium to medium-rare.
One of my favorites I've done since I got my pellet smoker is doing roast beef. Take some cherry juice powder, celery juice powder and salt mixed with beef broth and your seasonings of choice for your brine
Then inject the entire roast until the muscles in the meat swell with the brine and leave it in a 5 gallon bucket submerged for 72 hours. Pull it and hang it for 4 hours to drip off and come up to room temp.
Then dry the outside and season it with your favorite steak seasoning. Then smoke @ 150 until 110°. Then 175 until 165° then wrap and go to 185 before pulling and putting in an ice bath.
After getting the temps down chill overnight and then bring out and slice thin for deli sandwiches or heat in a sauce pan with some brown gravy, mushroom gravy or an as'jue sauce for sandwiches with provolone and a side of homemade aour cream and chives baby red mashed potatoes
Great tip about using the fat in the pan, before searing. I'll take sous vide for the convenience... you can go straight from the freezer into the sous vide and just take it out, hours and hours later, whenever you feel like eating. I've even left beef for 48 hours, with amazing results (especially for cheaper cuts like flat iron, etc.)
If you got money and free time out the wazoo, then I guess the flavor benefits of smoking could be worth it.
Bro made a smoked roast
Yup. Looks like Prime Rib.😂
Yeah it's no longer a steak at this point.
What kind of steak do use? And how can you cook without a smoker?
Poaching a beautiful steak in foil is just wrong. Grilling over high heat keeps it plenty moist if you coat it in rendered warm beef tallow to begin with and do the reverse sear in tallow if still needed.
Use the grill stainless?
this man knows his craft
a minute each side would definitely give you at least a LITTLE gray band...
And smoking it to 131 would have it medium asf after the sear. Pretty sure this is someone else's video that they re-dubbed without knowing what they're talking about
When you cook low and slow whether it’s sous vide or smoked, you will never get that deep red color and fresh steak juices.
Step 1: buy a smoker
This is called reverse sear, there are many ways to accomplish this, this is one method, but adding the smoke flavor is a nice touch. You can add liquid smoke to your sous vide and get similar results.
Wall to wall doesn't give you any in-between flavors and textures. People follow this because of easily spread fads. I prefer a true traditional steak house cooked steak over the "wall to wall pink" fad.
I was thinking that too. I'll try this once, but even the way it looks is kind of a turn off.
I'm with You.👍
'Wall To Wall Pink' sounds like Prime Rib to me.
sous vide has been around since the 70s. steaks cooked properly isnt a fad, keep enjoying your half over cooked steak though
@@SlapperGlutesTwice Why do you bother searing your steak then? That tells you right there that flavor is not just the red.
@@supernoobsmith5718 because searing produces the maillard reaction which occurs in proteins at temps over 300 degrees. you dont get that reaction from the grey inside walls, it never hits a high enough temp. and the reason everyone sears on an extremely hot surface is to make it happen as fast as possible to specifically avoid over cooking the inside of the steak edges.
What's with the EVOO if you're using the far instead of oil....😂
ahahahaha that pull 😅
I respect the hustle but my opinion is reverse seared steaks sous vide smoked or otherwise are great but more like roast beef than steak.. more like prime rib than ribeye steak. Thoughts?
Like 99% of these people commenting don't know shit about steak 😂
Looks great man keep it up!
you're killing me, this is beans and cornbread night for us
Seems raw and tough
Have you ever eaten raw meat? That’s far from raw buddy.
Honestly, this dude disrespected that steak. That marbling and fat content that was seriously a prefect steak 😢❤
RIP little buddy
How did he disrespect the steak?
Pro chef tip: cut the fat into really small pieces then render it and you get the fat and amazing crispy fat bits as a snack
Thanks! That's what my fata$$ needed! Another tip to get even fatter.
If you want to achieve without a smoker use your oven on 200 to 225. Using the fat cap as your oil should be a standard as well as letting it rest before searing on very high heat. Open the windows, use a fan or straight up remove those alarms 😂😂 remember to put them back tho
My boy eating roast beef 😂
Oh wow… you’re actually restarted.
Internal 131, thats before or after the carry over cooking? If i wrap it before, its going to make it 140 .. isn't that over cooked?
Trying to put a ribeye in a sous vide is what I call a complete waste of time.
I don't even try. It's so easy. 129F for 1 hour per inch.
@@BrandensOutdoorChannel Ribeye is the kind of steak that will practically cook itself.
Smoking is great. I have multiple smokers and love them.. nothing will get wall to wall even tenderness like Sous vide though
Pink like my girlfriends…
Let it rest out in the air on a wire rack. The steak will still be hot on the inside; but the moisture will not stay on the outside of your steak but evaporate or drip down. This ensures you have a dry meat at the end; this results in a great crust; and because the edges can cool down a bit, the risk of overcooking hit is minimized.
"results like this" --> proceeds to show raw af steak
That's not raw--it's rare, and the only way anyone should eat steak.
Not raw.
@@jasonknotts5001 I'm from Argentina. Best beef in the world comes from here, and we cook it properly.
Reverse sear is a lot like sous vide, but it gets a really nice crust
Reverse sear?
Take it off at 105°-110° and sear for 2 mins each side. Cross section isnt quite as good but the sear is far superior. Worth it on fattier cuts like rib steaks.
A skilled veterinarian could bring that back to life!!!
That's alot of pellets just for 1 steak do they stay good for the next use or something? No clue how pellet grills work never had or used one
The container you see being filled is the hopper outside of the grill itself. There is a large spinning screw that automatically pulls the pellets from the hopper into the grill to maintain a set temperature. The pellets that are still in the hopper at the end of the cook are untouched and good to use on the next cook.
@@cleetose aaah ok I see thanks for the information
You cut it with the grain bro 😂 ain’t nobody listening to this
The grain on traditional steak cuts from the back of the animal runs in the direction of the cut. So if you have the whole ribeye and cut steaks from it you are already cutting it against the grain. Thats why a thicker steak will always be less tender but gives you more control temperature wise. So no. He didnt cut that steak wrong. The only way for him to cut it against the grain would be on a meat slicer, which would make it more like a roast beef thing because you wouldnt get much crust on anything apart from the first or the last slice.
raw ash
Have people never...idk, sectioned off a grill?
You can get actual edge to edge medium rare on a simple grill. Heat one side hot AF, leave another side with no heat.
Put your steak in the cool section till it's the desired temp(I like 129f) and then sear.
Propane grills make this easy.
Anyone who coats their steak in olive oil, doesn't know how to cook. Olive oil burns easily and has a taste that'll mask the steak. Use grapeseed or avocado oil, rookie
That little bit of Olive oil is not going to make a difference, it was all absorbed with the seasonings ROOKIE ! Now if he seared with it that's a different story !
Fail... poor kid who did a bit of homework, now everyone knows you don't have much experience😂
as a Filipino, we call it "HILAW" or raw in English 😂
Not cooked
Thank you!!
As it should be 🫡
@Jordan-0692might as well not even cook it if that's how you like it
@@dereksteele2284 terrible take
@Jordan-0692 I've eaten steak my whole life, but I'm not eating that nasty pink meat. I've never seen anyone get so butthurt over a nasty ass steak before. You literally commented on everyone else's comment that said something about steak. Get a life, you drama queen
"Wall to wall pink."
"GIGGITY!"
Hommie gon read all the comments and be like dang it they fkn figured it out
You can do something very similar with a double sear method works fantastic and I never have a grey band
What's the double sear method?
@@tom8437 you sear the meat 2 -3 minutes depending on thickness, flipping every 30 seconds. Than you let meat rest for 7-9 minutes again depending on thickness. Cook again until desired doneness. This lets the meat cook very evenly, letting the heat disperse thought out the meat.
Priceless and yummy
Gotta soak up that aluminium flavour!
This is my staple, I’ve been doing this for years except I take a leaf blower to some hot lump charcoal and sear the heck out of it. But Bro when you put it to 131 and wrap in tin foil for 20 mins my experience is it would carry over cooking past 135 to a medium….ill try it tho.
was just about to comment how crucial wrapping in tin foil is, but you hit every point man. this guy can steak ^
Definitely gonna cook with straight up beef like that. I feel like it would taste better than rendered fat in a jar. Tallow. I know it's the same but I feel like the flavor comes out a little too bold and.
Waxy or something.
It still has white fat. Means it's undercooked
ESP for thicker steaks with lots of marbling reverse sear is the way to go. I know, technically, sous vide delivers a good result with lots of consistency and repeatedly I just can’t get behind the process. Takes something away from the actual art of grilling. It’s akin to, and maybe worse than, bbq restaurants “smoking” meats in an electric or gas oven with smoke boxes.
I like sous vide with cheaper meat. It makes any low-mid cut taste like something that should cost waaay more, and it’s easy as hell once you get the searing process dialed in.
wall to wall pink since there is 0 crust.
I love how you say Happy Birthday to people 😂
That looks bloody raw IMO
Thank you, it looked delicious. I would never sous vide a tender cut. But a sous vide chuck roast eats like a Prime ribeye for half the cost.
Bringing it up to 131 is a little high in my opinion. I wouldn’t wrap it in foil at that temp. About 120 then let it cook itself in its own heat covered. My preference anyway
How long did it take to hit 131?
Hack. Iconic. Side Hustle.
So the pink is primarily from the chemical reaction that occurs with smoking?
Bro you didn’t have to post it after the fail 🤣🤣🤣 tender my a$$😅
Why is there more oil when you're pansearing the steak then when you're heating up the fat to use the oil that comes out of it for searing?
Nice n clean but i like more over cook 😋
Including this method, I’ve now accumulated 212 different way to prepare a steak. OK, I’m a sucker for new ways.
What'd you do with the rendered fat? You just said you used olive oil..
Whoever said that is not possible doesn't know how to cook, and have probably never cooked a steak for that matter. It's basically a reverse sear which you can do in the oven and get those results
We know how to have a braai in Zambia with grass fed beef & no gmo......to many procedures for something we do so straight forward here.
Age the beef,
Season it,
Cook it low & slow,
Rest the beef before you dig in....
Open an ice chilled beer & bon Appetite.
But how will you get your microplastics without sous vide?
Isn't sous vide a moisture cooking process without any browning? Doesn't sound very appealiing without the Mallard process.
this does indeed work. the meat craves smoke
Olive oil? Is it your first day working with food?!
Italian Greek and French cuisines are top three in order (pretty sure), they all use olive oil as the base
Are you cooking it to 140? Isn’t that normally just over medium rare? I’m confused
The part he ripped was the end with the fat 😂. Fool needs to learn how to use his tools.
Looks delicious!
Triple sear with 7 min breaks for wall to wall pink. Much easier
Yum that looks delicious 😋😋
Soo a reverse seared steak confit? Sign me up!
Never wrap at any point. Moisture is the enemy of the Maillard reaction and the foil wrap is a steam bath. Doesn’t matter how much you pat dry
Reverse sear is awesome
Eso es un sellado reverso !!!! Es la mejor técnica
Looks fire but sous vide is unmatched