Kamado Joe | The Perfect Steak
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- Опубликовано: 3 май 2016
- Hey Guys! This week's video gets back to basics and shows you how to use your Kamado Joe to cook a quick and easy PERFECT STEAK! This can be done with any type of steak using the same ingredients and technique.
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Just bought my first Kamado (Joe) grill; I’m so excited about cooking on it.
Back to old school grilling! I like it lets keep em coming
One of your best videos John!
this guy knows how to grill. everything I make following this channel is amazing.
Followed very specifically, probably best steak I ever grilled! Thank you so much! Never would have used cayenne!
Thanks John. Really great video sir. Your comments on Ghee vs. Olive Oil smoke point are very interesting and I will give that a whirl on my next grill. I'm also interested about that rub. Looks like simple elegance. Have always avoided cayenne thinking it would add heat to the taste of the beef. This really makes me want to buy one of those KJ eggs! A friend of my wife just bought one this season and he absolutely loves it. You sure make it look easy with the cooking technique! Appreciate all the details and footage on the grill setup and temps. Cheers!
i like it, especially when you tasting your food. Super. Will try this at home. Thx John
I've been a fan since your man cave meals days. Kamado Joe was wise to bring you onboard. You are a master with a Kamado Joe Grill! You offer not only great recipes but excellent cooking tips.
Yes I learn something new nice video thanks John.
Great video John, that steak looked outstanding!
John, this is a fabulous recipe. Best steaks I have ever
grilled! My first Komado Joe experience. Thanks!!!!!
all of your videos are excellent. I really enjoyed this one. thanks for all the great information. I've used your technique and the steaks are great. My son sears at 700 degrees. my kamado goes to 900. Your thoughts on searing at higher temps like these would be greatly appreciated. thanks...Bob
That looks amazing
Perfection! I made these last night
love Ghee use all the time! great cook
Thanks John. Interesting about the cayenne pepper. I would have never tried that due to fear it would be too hot. Glad you mentioned that.
Makes sense. I will try it. Is there a downside to using melted regular butter? (I'm assuming so or you would not have gone to the trouble to get clarified.)
That makes sense. We used to use ghee all the time but have gotten away from it. I may pick some up and try this. Thanks John.
Oh my! First time I have grilled prime rib eyes and wanted a perfect steak! Followed this cook exactly. First time making clarified butter. It was awesome. I have never had a steak this good. Thanks John!
try a reverse sear ... even better!!! With a kamado, having that 'smoke' on a prime ribeye is THE bomb
I love your videos. I have tried many of your recipes and they all are amazing. I bought a big Joe and I am having problems with the lid not staying open. Do you have any advice? I can tighten the springs enough for it to stay open, but then I have about a half inch gap on the back side of the dome when I close it.
Thanks John! you answered my question at the very end! gotta well done (married to an RN). IF it aint well done...well you know...
Very nice video. Thank you!
grilling i love it
Hey John can you help me out. You mentioned during the video to move the steak to the high side after searing. Can you give me a ballpark timeframe as to how long the steak will need to cook on the high side in order to reach internal temp of ~135? I've learned a lot from your videos and really appreciate it. Health and happiness to you my man.
Excellent video! You hit the nail on the head with the points you made about how to cook a steak right, thanks!
Hey John! Can you do some videos featuring the extenders? Thinking of having them in the future for when I host larger parties.
Joe you have lost a lot of weight since I last saw one of your videos! Congratulations!!! I have the Joe Junior, and I love it!!!
just got a kamado and this was a great was to cook the steak
I used avocado oil instead of ghee. The result turned out really good. Great recipe and method John.
Great video!!
Awesome Video.. I can agree with everything except peppering the Steak before the cook.
Isn't it burning and getting bitter?
I know that you guys are doing a Costco Roadshow with the Kamado Joe grills. Will this be the new 2017 Kamado and what accessories will be coming with the grill.. Bought a pitboss at Costco but gonna to take it back and purchase the XL KJ next week when the show come to Houston, Texas.
Great tips John, awesome looking steak.
Thank you for cooking and showing!
Ghee....Learn something new! Nice cook John
Awesome thanks a lot
John I don’t have the cast iron other than the griddle. Do you think I should use it on the non flat side or stay with the reg grill top?
Thanks,
I cooked Ribeyes and followed your direction and boy were they good! Thank you for making this video!!
Great to hear, Carl🔥
Hey John, I was thinking for marketing purposes when ppl. buy a kamado joe there should be some info about this channel, I have a big joe and there is no info when I bought it about your channel and even the bbq store where I bought it didn't know about your channel.
keep up the good work thanks
Wow your medium rare is actually medium rare. The first bite if a well cooked steak is absolute heaven.
Just bought my 1st Kamado Joe 1, I was going to cook a 3/4" steak, that my wife bought, on it but I think it best if I jsy cook it on the stove as that steak is far too thin. Need to go out & buy a 1.5" steak ASAP!
It was this video that made me purchase the cast iron grate. I do 2 steaks at a time. Each time perfect. I also do not use the temp guage as the sear point. It falls 450 to 500 just like the video. Make sure it has flames towards it. Adjust accordingly.
excellence!
What lighter is that? Looks cool
Thank you, I may have used too much salt first time out. I used a USDA prime rib eye 1.5 inches. A bit too much, I might try 1.25 next time out.
Hmm, that was a very interesting point about not using olive oil, which I see a lot of folks do when cooking a steak. Duly noted!
Hey mate , nice work , gave it a crack just now and result was sensational, the downside was amount of salt , instead of 3 tsp salt I should’ve put 1 tsp salt. Cheers
I'm gonna try Ghee next time! I *still* use those Kamado Joe fire starter blocks, after a lot of trail n error, they're still the best.
Looks like you've been losing weight, John. Keep it up! Great video-
How long did you have it on the indirect side?
What temperature was it at when you put the steak on?
The larger joes have ways of setting up for two different zones. But what about on a joe jr? How would you recommend doing the direct, then indirect on a jr? Thanks.
So what is the technique for grilling steak with a Joe Jr.?
I got me a grilla grills kong, it not a Kamado Joe, but it is still a kamado grill. Do they basically work the same?
Gotta get a Kamado Joe™ grill in the future.
much prefer this to reverse searing method - when the meat is cold inside give it a good blast to form a crust without worrying about cooking the steak too much, then let the centre reach the desired temp off the heat. And it shows, because this method practically has no gradient between crust and the middle, it's medium rare side to side
John,whatre your thoughts on those who inject flavors into the meats before throwing them on the grill?
***** im of the train of thought "never let an opportunity to add a layer of flavor go to waste" myself
Do you take the steaks straight from the fridge to the grill? I though it was best to take steaks out of fridge at least 30 mins before cooking or an hour before you cook it?
Yep. Best to raise the steak’s temp before grilling, or risk a blue center..
@@johncspine2787 Not just that the steak is tough cooked from fridge , Room temperature every time !
Great video as usual. U don’t think searing with pepper already added gives it an acrid taste??
I don't use any fat at all. Works like a charm.
Just the way this guy talks makes me hungry
This is opposite of the reverse sear method where you cook indirect and then finish over high heat to caramelize/brown the surface. Do you think it matters which order you follow ?
I have this same question. I would think the reverse sear method might allow the meat to accept more smoke if you're using smoking wood....but that's just a theory.
3 minutes per side on direct fire but how long you keep it on indirect heat to finish the cooking? Do you flip it on indirect heat or let it stay on one side till internal temp reaches 128?
yours was at 400 degrees so approximately does it take 30 minutes or more?
john -have you tried reverse searing? this is where you cook indirect to 108 to 110 internal. then finish direct till internal is 128? (for med rare) side Note: u cook indirect till internal temp is roughly 20 degrees less then the finishing temp, then sear to final desired temp.
@@KamadoJoeGrills The only way to cook a steak with sous vide then use the Kamodo! I use my sous vide for many of my foods that I BBQ. Great video
sounds like your trying not to drool all over the place. Making me hungry.
What's your reasoning for keeping the steak cold before it hits the grill? Most people say let it come to room temperature so it cooks more evenly.
I use olive oil all time and my steaks are fantastic
sear plate vs grillgrates?
I enjoy the vid and don't wanna be negative at all but flame surrounding the steak for several minutes may destroy the seasoning right. I am aware that rib eye drips a lot of fat and might spark that flame... thoughts ?? Thx
Perefect steak with no garlic?
do you turn during the indirect heat time ? So off the grill at 140 or a few less for medium.
I used to be say i always want my steaks medium rare to rare, until i found wagyu beef. The flat iron and tri tip cuts need to be medium in the center. With really marbled cuts you need the temp to get the fat to render.
Also when picking out any steak don't be afraid to say "let me see that one, and that one, and that one..." at your butcher. Just because they all say prime or wagyu doesn't mean every cut is equal.
You went straight from refrigerator to grill? I usually let my meat get to room temp so it cooks evenly throughout. This also lets it get hot quicker in the middle when cooking to lower temp.
Thanks for the video John, I've got some nice rib eyes which I'm going to try with this method tonight. I'm going to go straight from the fridge as the lower core temp gives you more time to get some decent grill marks on the meat without risking going over. Now to find out how to make some ghee :)
According to Meathead Goldwyn, author of "The Science of Great Barbecue and Grilling," states that a 1 1/2" steak will take 2 hours to come to room temperature at the center. Take your meat straight from the fridge to the cooker. It is safe, it will warm much faster in the cooker than on the kitchen counter and remember, cool meat attracts more smoke.
That's true but those who can't cook say the opposit
I have learned that a steak taken right out of the fridge should not be placed in the pan because it cools of the pan and therefore starts to boil the meat. Now, when you grill you don't get that effect. At least not as much. But i don't know if the meat behaves differently when cold vs room temped. Do you? I would like to know. :)
there are plenty of videos wich explain how that works, and it even works on a steak from a icefridge, if u want to seasen it u nee it warm, but if allready seasoned and frosted, the only thing to have is, keep it dry, thats how the pores close, if it is wet, it generates steam and steam lowers the temp on the outside so the pores dont close fast enough, to keep the taste inside...
great video. but you think cayenne pepper adds a nice flavor, try tabasco pepper, which is much more flavorful, but difficult to find. I grow and make my own
John is that 500 degrees Fahrenheit cheers
That's perfect sir don't know why people go to 138 temp
If I want my steak less rare, do I increase the grilling time or the indirect time?
Nothing like a steak cooked on a Kamado Joe
followed your method and the steak was cooked to perfection,, but it had a very smokey fuel like taste?
I cooked it in a Kamado with natural lighters??
Raw,a good vet would probably bring that thing around
salt on a steak over night will dry it out salt should be on a steak for no more that 30 minutes never over night....steak should be room temp, total agreement about the ghee but all in all nice job looks delicious
Thanks for the tips!
That’s probably a $40 steak at today’s prices
hmmm looks steammed
1:04
"The thicker steaks are better for cooking."
And the thinner steaks are better for cleaning.
He said, "hit the back side"...
How did you avoid the actual temperature?? “We got the grill up to temperature “ WHAT temperature? 🤦♂️
I just bouhht a KAMADO. I watch your video and you always use a heat deflector. I do no have a heat deflector with mine.
There should be 2 with the grill.
Like if your mouth watered as he cut into that baby.
How can anybody eat that blood? I never could understand that. Well done will do away with the blood.
This is not an ideal way to grill a ribeye! Unless you like it overdone. The steakhouse method is a very hot sear for 1 to 2 min a side, then indirect heat for 3-6 min depending on the desired doneness. Also, a steak should ALWAYS be a room temp before grilling.
Not NEARLY enough of an outside sear.
Prefer the steak at room temp before grilling vs straight out of the fridge.
A good veterinary could get that steak running around again in 20 minutes
Wow you lost so much weight
Kamado Joe warranty policy sucks. Their customer service is even worse.
It looked like you touched the ghee brush to the raw meat, then dipped it in on the ghee and applied more. That puts raw meat bacteria in the ghee. Stirict no no.
That is not the steak in the thumbnail lol
guys sounds like hes dolling the entire time.
Watching you rub that brush on raw meat then dip it right back into the jar of ghee... yikes
someday when White people will discover spices other than just salt n pepper....or cayenne
It's a ribeye not chicken wings you clown. When will black people learn steak is not supposed to be well done?
Might as well have a look at the list of the best chefs in the world since youre shitting on white people. www.finedininglovers.com/blog/news-trends/best-chef-in-the-world-2019/
oh my god ... you did NOT tell people the temperature of a "well done" steak ... hell, people, just eat friggin cardboard! 😀
great vid stop slurping up your saliva so annoying
You mispronounced “raw”. At best, it’s blue rare.
That steak looks nothing like the video thumbnail