Hi - may I suggest seasoning the steak on both sides and let sit for 10 or 15 minutes before putting them on the grill. This will allow the flavor of the seasoning to be absorbed into the steak instead of burning it off by putting the steak on the grill and then seasoning. Just a suggestion. Thanks for the video!
I do season one side prior to grilling and let it sit .. that is the side I put face down on the grill and then season the other side while that one is searing . But thanks for the comment and for watching.
The feel of the steak will tell you how done they are. Use thongs to pick the steak up, the firmer it is, the more done it is. Every time you poke another hole in the steak, it lets more juices out. Reminds me of someone turning a steak with a fork. I've been cooking steaks for 43 years. The color looks good. The bad thing about cooking on non-stick grill plates is that there's no seasoning on them because they are clean. Just my opinion.
I've used the reverse sear method many times w/ thick Tomahawk Steaks on my other grills... i wasn't wanting an overpowering smoke on the NY Strips, but I agree ... a person could do that to get more smoke into them. THANKS for the comment!
@jrmsvt03 Yea I was going to say the same. Especially if you want to taste the smoke flavor. I doubt he managed to achieve any if he cooked it less than 10min.
Nice video. I have the woodfire oven and get similar results without the grill marks because I use the pan like a cast iron pan. I know the rule is to rest but Ive found that juices run out almost immediately after cooking, sometimes making a mess on a cutting board without a moat. Dont know if resting is that beneficial with regard to juiciness
I marinate prior to grilling, then after Woodfire reads add food, cook for 3 minutes, then it says to flip, then when 3 minutes is reached it reads over. Temp has been checked for correct time and take steaks off grill.
Do you still get a good amount of smoke when using the woodfire setting with grilling? It always seems for me once the grill turns on the smoke just stops coming out so it never feels like I get any smoke
I haven't had that problem, but I will also say , I don't use the woodfire function often when I'm using the Grill setting other than when I do thicker cut steaks, since for the woodfire function to work, the lid must stay closed as much as possible
Yeah I could have pulled them a few degrees earlier, but I was wanting that little bit more of smoke. Generally I just let them rest on the plate for 5-10 minutes
Hey my brother, it doesn’t look like they do, but I’m curious, do you worry about juices escaping from the meat when you poke it with a thermometer, especially more than once?
My propane grill is ridiculous with its hot and cold spots so I started using a thermometer to get my steaks just right. I haven’t had any issues with the juices or myoglobin escaping. Still get tender, juicy steaks every time.
Well a laser only gives you surface Temps... you need internal Temps for proper cooking. As for juices you don't lose that much really. But that is also why on Steaks and chops I usually go with the "feel- method" that I've described in one of my videos. Thanks for watching and subscribing and for the feedback.
Does this grill give you the "charcoal" taste? I like a burger that has been cooked on a regular charcoal grill so I'm not sure that the "smoky" and "charcoal" taste is the same??? Thanks
I’m pretty sure I crossed a video where someone explained that there are wood pellets that grant a charcoal flavor when they are burned. I think I’m going to research that further because I love that flavor on burgers myself. Edit: I found Royal Oak Charcoal Pellets and a RUclips video showing them working in a Ninja Outdoor Grill.
As for "grill-taste" i.e. charcoal... much like the person responded ... yes , "kinda" ... Smokey and Grilled are definitely similar , but different. For the short bursts of "smoke flavor" you'd get by grilling burgers it would be similar to what you get via a charcoal grill. The true "smokey" flavor would really come in for longer cooks such as ribs , butt, brisket and other longer cook items.
And I would add say not so much charcoal grill taste, but if you've ever had a woodfire grilled steak/burger that is more dead on.... the Steaks in the video didn't have a DEEP smoke flavor like a longer cook, but they did take on a wood grilled taste for sure.
Hi -
may I suggest seasoning the steak on both sides and let sit for 10 or 15 minutes before putting them on the grill. This will allow the flavor of the seasoning to be absorbed into the steak instead of burning it off by putting the steak on the grill and then seasoning. Just a suggestion. Thanks for the video!
I do season one side prior to grilling and let it sit .. that is the side I put face down on the grill and then season the other side while that one is searing . But thanks for the comment and for watching.
Absolutely
Love my ninja woodfire!
Just grilled some hot wings and bake potatoes.
Cooks so fast!
Great job on steak👍
Thanks, I like doing chicken as well
You gotta love a guy who wears socks with flip flops.
lmao!!
The feel of the steak will tell you how done they are. Use thongs to pick the steak up, the firmer it is, the more done it is. Every time you poke another hole in the steak, it lets more juices out. Reminds me of someone turning a steak with a fork. I've been cooking steaks for 43 years. The color looks good. The bad thing about cooking on non-stick grill plates is that there's no seasoning on them because they are clean. Just my opinion.
I'm sure you figured this out by now, but the pellet hopper ignites from the top of the chamber, filling it less than full will fail to ignite.
Really digging your videos, just subscribed. Thank you.
Glad you're enjoying them
The reverse sear method works great too, and you get more smoke in them.
I've used the reverse sear method many times w/ thick Tomahawk Steaks on my other grills... i wasn't wanting an overpowering smoke on the NY Strips, but I agree ... a person could do that to get more smoke into them. THANKS for the comment!
@jrmsvt03 Yea I was going to say the same. Especially if you want to taste the smoke flavor. I doubt he managed to achieve any if he cooked it less than 10min.
Very nice! I know that was Delicious! 😋 👍
Yes they were .... just the right amount of smoke
Thanks Gator! Keep making the videos. Much appreciated.
Thanks
Hey I,m new to all this Ninja Woodfire stuff. Great video. Do you leave your grill outdoors all the time? Can it get rained on?
Mine is outside, though under my porch awning. They do sell a cover and sometimes it's included depending on the place you buy from
Nice video. I have the woodfire oven and get similar results without the grill marks because I use the pan like a cast iron pan. I know the rule is to rest but Ive found that juices run out almost immediately after cooking, sometimes making a mess on a cutting board without a moat. Dont know if resting is that beneficial with regard to juiciness
That is where the Sear comes in (seals in juices)
Try Royal Oak charcoal pellets ... your steaks will taste like you did them on a Weber kettle
I marinate prior to grilling, then after Woodfire reads add food, cook for 3 minutes, then it says to flip, then when 3 minutes is reached it reads over. Temp has been checked for correct time and take steaks off grill.
I also set grill for medium.
Do you still get a good amount of smoke when using the woodfire setting with grilling? It always seems for me once the grill turns on the smoke just stops coming out so it never feels like I get any smoke
I haven't had that problem, but I will also say , I don't use the woodfire function often when I'm using the Grill setting other than when I do thicker cut steaks, since for the woodfire function to work, the lid must stay closed as much as possible
@@TheGatorPit605 thanks for the response!
if you want 135 final temp, I would pull 126/127/128 range. rest 10 mins on elevated wire cooling rack.
Yeah I could have pulled them a few degrees earlier, but I was wanting that little bit more of smoke. Generally I just let them rest on the plate for 5-10 minutes
Ok Gordon Ramsey
Hey my brother, it doesn’t look like they do, but I’m curious, do you worry about juices escaping from the meat when you poke it with a thermometer, especially more than once?
My propane grill is ridiculous with its hot and cold spots so I started using a thermometer to get my steaks just right. I haven’t had any issues with the juices or myoglobin escaping. Still get tender, juicy steaks every time.
Well a laser only gives you surface Temps... you need internal Temps for proper cooking. As for juices you don't lose that much really. But that is also why on Steaks and chops I usually go with the "feel- method" that I've described in one of my videos. Thanks for watching and subscribing and for the feedback.
I will also say my meat probes are small, I see some on the market that are MUCH larger diameter.
@@Slaptastic1 Thank you.
@@TheGatorPit605 Thank you for the response. Any recommendations?
Looks great. What cook setting did you have it on and what temperature?
Grill setting and high.
@@TheGatorPit605 high? I've only used mine once and I cooked dogs. I set the temp at 300°. How do I find the high option?
Turn know to "grill" it automatically sets at "high" unless you arrow it to medium or low
@@TheGatorPit605 excellent. Thank you..
Thank you!
Does this grill give you the "charcoal" taste? I like a burger that has been cooked on a regular charcoal grill so I'm not sure that the "smoky" and "charcoal" taste is the same??? Thanks
I’m pretty sure I crossed a video where someone explained that there are wood pellets that grant a charcoal flavor when they are burned. I think I’m going to research that further because I love that flavor on burgers myself. Edit: I found Royal Oak Charcoal Pellets and a RUclips video showing them working in a Ninja Outdoor Grill.
@@MrMmitch32 Thank You!
As for "grill-taste" i.e. charcoal... much like the person responded ... yes , "kinda" ... Smokey and Grilled are definitely similar , but different. For the short bursts of "smoke flavor" you'd get by grilling burgers it would be similar to what you get via a charcoal grill. The true "smokey" flavor would really come in for longer cooks such as ribs , butt, brisket and other longer cook items.
And I would add say not so much charcoal grill taste, but if you've ever had a woodfire grilled steak/burger that is more dead on.... the Steaks in the video didn't have a DEEP smoke flavor like a longer cook, but they did take on a wood grilled taste for sure.
@@TheGatorPit605 Thank you
We have a laser thermometer, would one with a probe be better?
Laser Thermometer only does surface temperature... probes give you internal temperature of the food
Nice Work Gator.
Thank you
Ew
I know him personally this is a joke it actually looks good
Thanks for posting interested no one will give price
Give a price on what?
Taky smazáno, snažil jsem se chránit i vás když jsem upozorňoval na konkurenci podvodných prodejců proč?
Low sear.