Isn't the internet great for things like this? I feel like we are in the golden age of grilling. You touched on all the key points that we've learned over the years. The dry brine is key!!!! This is the cornerstone for a good steak. I love that you touched on that we don't need to let the steak come to room temp. This has also been my experience. Great video you can't go wrong following your directions!
I also have a 2002 Weber Genesis Silver B. I recently replaced the burners, igniter and grates (with porcelain enamel coated cast iron ones). I absolutely love it. The steak method in this video worked perfectly.
This really helped. I didn't follow the recipe exactly and my steaks came out a little over done but I called my dad and asked him and put the two recipes together. Still they were not burnt to a crisp or anything and came out almost right.
Wow! I followed your directions exactly for some good quality angus beef tenderloin steak tips that I got for a good price. These were the best steaks I have ever cooked on my grill ever. Thanks a bunch!
I use my gas grill for vegetables baking short cooks I have never cooked a steak 🥩 on it well I just got to try that !! It will save me some time to. THANKS Chef Tom 👍🏾✌🏾🙏🏾
I have dry brined steaks/chops/chicken for a while, they come out excellent. I put the steaks on a cooling rack over a sheet pan, put on smoked salt, then in the fridge fr a few hours, pull them for an hour or so before grilling, most times a reverse sear. Makes a huge difference in the flavor and how tender it comes out. Great video, thanks!!
I'm 61yr This is my first gas grill. I always have done charcoal and pretty good at it. I will be looking for any tips and tricks for my Gass grill into... lol Thanks!!
Great vid. I agree on not needing to sit out to room temp if Grilling. If I’m doing a reverse sear or smoking I always let them come up to almost room temp. Never had a bad meal off my smoker. Keep it up!!
As someone that considers himself a great griller, this was on point!... I personally go for diamond marks just for eye pleasure but you are deff on point for sure. Great video
Fantastic!.....Just Fantastic! This was such a GREAT tutorial and full of useful information , but I gotta say,I was jealous as he'll watching you eat that beautiful steak!...
Great video and following most of your guidance worked fabulous. Today's steak was easily the tenderest I've done this year. Did the salt several hours early and the meat was dry when I was ready to go. My grill has an infra-red capability and it get's HOT. I didn't leave the steak on the IR piece long enough but with a thermometer (thank you), took it off the regular grill at 135F. Tender, with a capital T!!! I was going to say Well Done, but you were better than that. :-)
Finally a video mentions a SPECIFIC TEMP to heat the grill to! Everyone else is like crank it up as high as possible, but is that 400 or 700?? Gonna try this out
A great video Tom...very informative. Also, I'll put in a plug for the Napoleon P500RSIB. I bought mine from you folks a year ago and it's the best grill I've ever had. I'd like to see you do a rotisserie cook of a roast or turkey on the Napoleon. Also, I'm looking forward to see you use the KettlePizza Gas Pro to cook a pizza!
I looked up "Austin style breakfast taco" and there's no meat in it. Why is this even a thing? Breakfast deserves at at least bacon. Or if you're feeling extra hungover, carne asada. But what do I know, Im just from San Diego.
I agree with almost everything you are saying, except starting from cold because I think it's negative for the meat to start off with short fibers instead of longer. But that's not a big deal over all and I just want to say that you are giving good tips in how to grill a nice steak.
I'd agree but dry brine the steak like he said and it opens up the fibers and produces a great flavor. It's also a more efficient way of temp control. Steakhouses don't have their steaks stacked everywhere at room temp, they take them right out of the cooler.
Hey Chef, can you share a recipe for beef liver? I checked the website and don't see any on there. With meat prices going up its the only beef I can afford. And it has a lot of vitamins in it!
I don't know if I agree with refrigerating the meat before grilling. If it's too cold, you have to over-cook the outer edges just to get the center to your preferred doneness. It's why the sous vide logic has become so popular. Cook everything as evenly as possible to avoid over-cooking. All that said, it depends on your grill/pan, so find what works best for you.
Basic question about the dry brine: once the salt starts to pull out some of the water, I would expect some of it to evaporate from the surface of the meat so you end up with a net loss in moisture. Would it be better to wrap it in some plastic foil or something to prevent evaporation?
The moisture released is just on the surface or slightly below. The juiciness of a steak comes from the intramuscular fat rendering during cooking, this is why marbling on a steak is so important. It’s also why cheap steaks, are so hard to make good.
If that’s how you like it, go for it. If you want to taste test a little, cut a chunk of steak (maybe a third) off your next one, salt just that chunk pretty good and let it sit overnight in fridge loosely covered in plastic wrap. Then cook to 130-ish internal next day and compare. I’ve converted a few well-done folks that way. But ultimately, eat what you like.
My recipe is simple. If I do not have the time or inclination to grill over hardwood fire, I grill on the gas grill…. with a small chunk of hardwood over the “flavor bars” to impart the same flavor. As for the steak, if it’s strip or ribeye or porterhouse it’s gotta be aged. Depending on thickness I take it out of the fridge 45 to 90 minutes prior to cooking. I use fresh ground salt, NOT A LOT, and fresh ground pepper (again not a lot). That’s it. A quality steak needs nothing else. Season both sides five minutes before it goes on the very hot grill. Then on it goes. Close the top of the grill. Turn the steak 45 degrees for nice diamond grill marks, flip when needed, again the 45 degree turn. Let it rest a few minutes for that perfect medium rare finish. Leave butter, spices etc to anyone who wants them. You can add them after the cooking’s done…. IMO a good steak simply does not need any of that.
Great grilling tips. Two comments: there was no mention of BTU's and meat thickness. Cheaper grills with low BTU burners won't properly sear and cook a 1 inch steak. That requires at least 12,000 BTU's per burner. And he mis-spoke when he said to put cold steaks on the grill so you can get color on the INSIDE. Pretty sure he meant to say the OUT-side.
Thank you for mentioning the whole "bring to room temp" thing... I hate it when videos say that. Personally I like my steaks rare, often even blood rare, or black and blue... can't be done with a good sear iif it isn't chilled...
This is a great question. As long as the indirect area is isolated, you can leave the direct side on high, turn it down or shut it off. Thanks for watching!
Question for gas grill pros. I recently bought a new gas grill. Nothing fancy, just a generic one from walmart. I noticed that it does not have as big a flame as my old grill that ive had for 16 years. It is not defective or malfunctioning. How can i get bigger flame out of it? Is this a limitation of the grill itself? Or will a better regulator be able to get me more flame?
Sounds like your grill just doesn’t produce enough BTUs. I’ve been using a gas grill for over 20 years and I’m only on my second one. They’re more expensive but Weber makes really good gas grills that last a long time and put out a lot of heat. When I preheat my Weber for quick cooks like this I get much better charring than in this video.
Chef Tom I love what you dish out but not everybody has a napoleon grill , you should do grilling on something from home depot , like a Nexgrill or something more practical for some viewers ! Thanks
The recipes can be modified for any type of grill. Chef Tom cooks on the grills that we sell at our store. We carry a wide range of grills. You can check them out at atbbq.com
I hardly ever use my gas grill. I prefer my charcoal grill. That’s a great steak cut. I’ve been buying cheaper cuts to save money. I never use a thermometer. I use the touch method which is not reliable
Great question. This video is intended to show how to cook a good steak on a gas grill, most do not have an IR option. If you watch our channel, you know we are a fan of the Napoleon 500 series grills and have utilized the IR side burner in a wide variety of ways. If we were to use the IR burner, our preference would be the reverse sear method, bringing the steak to temp slowly and then finishing it off on the IR burner. Thanks for watching!
@@allthingsbbq Thanks for reply. My P500 is being delivered on Friday, was just curious to what temp you would get the steak to before moving it to the IR sear burner to end up with a medium-rare? 110?
Finally..... a video on grilling steak by someone who knows what he's talking about!! Including salting at least an hour before grilling (I go at least 2 hours) and keeping it refrigerated until just before grilling so that the color is not concentrated in the middle of the steak. The misinformation out there is mind boggling. Five Stars!!!
Coat the steak in oil so the fire does the cooking and heat transfers better rather than the hot grates making the sear marks itself. Restaurants don’t use torches on steaks, that’s some RUclips cooking shenanigans.
@@chair_smesh Olive oil or Avocado oil on steak helps crisp it up. OR.. Cook it let sit then throw on very high heat for a few seconds and flip but then you're in danger of overcooking if you are not careful. Ive done this by accident until I learned how to get it right. Of course steak thickness comes into play when you consider how long you leave it on etc
Excited for this because I'm always too afraid to overcook steaks on my grill so I stick to reverse searing, but I don't feel anymore more confident after watching. Assume we don't all have $2K industrial propane grills that get up to 650. What's the process on my piece of junk Char Broil that only gets up to 515? Also, 'It's only been a few minutes.' I don't know what to do with that. Explain it to me like I'm 5 guys.
I get both sides of the grill hot that way the meat isn't getting flipped on top of itself. Then to bring it up to temp wrap it tight in foil and let it rest 10 to 20 minutes.
Buy a wireless thermometer and monitor your steak temps at all times. That way, you know how much time you have left to put on a crust before moving it to a lower temperature zone. You can also sous vide a steak to your preferred doneness and finish on the grill for grill marks/crust
Personally, not a big fan of the dry brine method. I found it although the steak was flavorful it wasn’t as tender and juicy as they are when I don’t follow that method. As I’ve turned to using sous vide now for all my steaks before I finish them over hot charcoal, nothing wrong with a good reverse sear method to produce a juicy flavorful steak
Right there with you. The sous vide part changes things. I used to dry brine overnight then grill, which works great. But I found that when I dry brine overnight and then sous vide, and then sear, I end up with a ham-like texture. I read a bunch of stuff by smart people and figured out that the salt absorbs way faster when heat is applied. So salting the night (or even a few hours) before sous vide ends up sort of curing the meat like corned beef. So now I just salt right before sous vide, then sear and it’s perfect. If not sous vide-ing, I will salt a few hours before and then reverse sear using a low grill or oven and it’s just as good.
I grilled my first steaks ever tonight based on this video. They were amazing. My wife couldn’t believe how good they were. Thank You! 😊
Isn't the internet great for things like this? I feel like we are in the golden age of grilling. You touched on all the key points that we've learned over the years. The dry brine is key!!!! This is the cornerstone for a good steak. I love that you touched on that we don't need to let the steak come to room temp. This has also been my experience. Great video you can't go wrong following your directions!
I have a 20yo Weber Genesis Silver gas grill. It's my go-to for quick cooks. Super convenient. Survived many Florida hurricanes. ZERO RUST !
I have a 2001 Genesis that sits on my patio, 24/7/365. Same here, quick cooks like burgers and chicken.
Iulloo I'll lo lipo I
I kollll
Too bad the new ones removed most of the stainless for crap standard steel for the main cabinet
I also have a 2002 Weber Genesis Silver B. I recently replaced the burners, igniter and grates (with porcelain enamel coated cast iron ones). I absolutely love it. The steak method in this video worked perfectly.
Yeah Copy that
This really helped. I didn't follow the recipe exactly and my steaks came out a little over done but I called my dad and asked him and put the two recipes together. Still they were not burnt to a crisp or anything and came out almost right.
Wow! I followed your directions exactly for some good quality angus beef tenderloin steak tips that I got for a good price. These were the best steaks I have ever cooked on my grill ever. Thanks a bunch!
That's great news! Glad this was a help to you; hope you'll join us for a new video every Tuesday and Friday. Thanks for watching!
I use my gas grill for vegetables baking short cooks I have never cooked a steak 🥩 on it well I just got to try that !! It will save me some time to. THANKS Chef Tom 👍🏾✌🏾🙏🏾
Over all this is one of the Best gas grill , steak cooking videos .
I will trust this man's advice from now on. Don't listen to anyone else but this dude!!!!
I have dry brined steaks/chops/chicken for a while, they come out excellent. I put the steaks on a cooling rack over a sheet pan, put on smoked salt, then in the fridge fr a few hours, pull them for an hour or so before grilling, most times a reverse sear. Makes a huge difference in the flavor and how tender it comes out. Great video, thanks!!
I'm 61yr This is my first gas grill. I always have done charcoal and pretty good at it. I will be looking for any tips and tricks for my Gass grill into... lol Thanks!!
Excellent explanation !! Really enjoyed this. Thanks for producing the video
Perfect explanation as always 👍👍👍
Great vid. I agree on not needing to sit out to room temp if Grilling. If I’m doing a reverse sear or smoking I always let them come up to almost room temp. Never had a bad meal off my smoker. Keep it up!!
What a fabulous video - you had my attention through out to the end. Will try this! Thank you for sharing. I'm gonna get that order of Brine as well.
I like that point about a cold steak will get better color/texture on the outside, without overcooking.
Thanks for mentioning room temperature vs. refrigerator. I always wondered.
Thanks for taking us back to the basics.
Woah, same name!
Thanks - first time cooking on a gas bbq here Down Under! I normally use a charcoal Webber. Your advice was valuable - all turned out perfectly!
Worked like a charm.
As someone that considers himself a great griller, this was on point!...
I personally go for diamond marks just for eye pleasure but you are deff on point for sure. Great video
I love my Napoleon. Best gas grills around. 🔥🔥🔥🔥
Fantastic!.....Just Fantastic! This was such a GREAT tutorial and full of useful information , but I gotta say,I was jealous as he'll watching you eat that beautiful steak!...
Great video and following most of your guidance worked fabulous. Today's steak was easily the tenderest I've done this year. Did the salt several hours early and the meat was dry when I was ready to go. My grill has an infra-red capability and it get's HOT. I didn't leave the steak on the IR piece long enough but with a thermometer (thank you), took it off the regular grill at 135F. Tender, with a capital T!!! I was going to say Well Done, but you were better than that. :-)
9
As always
You're a culinary wizard
HERE IN CANADA I HAVE "NEVER" SEEN A WELL-MARBLED STRIPLOIN STEAK. NO MATTER HOW I TRY BBQING A STRIPLOIN WITHOUT ANT MARBLING IS A NIGHTMARE!!
Bro this was an excellent video!
Best method. This works better than Ramsey's method. (Tried it more than once!)
Finally a video mentions a SPECIFIC TEMP to heat the grill to! Everyone else is like crank it up as high as possible, but is that 400 or 700?? Gonna try this out
Such great content
This was really informative. Thank you!
Thanks for watching!
Wouldn't you want to use a cooling rack for the dry brine process to allow air flow under the steaks as well?
A great video Tom...very informative. Also, I'll put in a plug for the Napoleon P500RSIB. I bought mine from you folks a year ago and it's the best grill I've ever had. I'd like to see you do a rotisserie cook of a roast or turkey on the Napoleon. Also, I'm looking forward to see you use the KettlePizza Gas Pro to cook a pizza!
Dude you’re awesome- great explanation bravo!
Thanks for watching!
The marks are on point
Thanks for the tips!
Thanks for watching!
I've lived in an apartment for about 15 year and about to move into a house. I'm literally can't wait to get a BBQ
It’s bedtime for me and now I want a steak 🥩! 👍
Excellent video. Thank YOU.
Glad you enjoyed this one. We release a new video every Tuesday and Friday, hope you'll join us!
Great video as always Tom, will have a go at this.
Thanks for watching!
I like your presentation and the steak sure looks great. Thanks for the tips the more I know the better I cook.🥩
Thanks for watching!
Excellent tutorial
I'd be interested to see your spin on an Austin style breakfast taco
I looked up "Austin style breakfast taco" and there's no meat in it. Why is this even a thing? Breakfast deserves at at least bacon. Or if you're feeling extra hungover, carne asada. But what do I know, Im just from San Diego.
Very informative. Thanks for the content as always. Thanks Chef Tom!
Thanks for watching!
thank you
good info, to get a better sear/char i rub each steak with some oil first.
I have been putting in the napoleon and updated smoker giveaway. Going to keep it up!
Usually I use a central newspaper rub for steaks plus coffee grounds and ground turmeric and onion and garlic powders
great job! I've been grilling all wrong!
Great info Chef Tom!! A great steak is a beautiful thing!
Thanks for watching!
I cannot stop watching! Too many great recipes! Your channel is in my top 5 cooking channels! Keep them coming chef!
I agree with almost everything you are saying, except starting from cold because I think it's negative for the meat to start off with short fibers instead of longer. But that's not a big deal over all and I just want to say that you are giving good tips in how to grill a nice steak.
I'd agree but dry brine the steak like he said and it opens up the fibers and produces a great flavor. It's also a more efficient way of temp control. Steakhouses don't have their steaks stacked everywhere at room temp, they take them right out of the cooler.
Hey Chef, can you share a recipe for beef liver? I checked the website and don't see any on there. With meat prices going up its the only beef I can afford. And it has a lot of vitamins in it!
For anyone that's interested, he doesn't place the steaks on the grill until he's 6 minutes 13 seconds into the video...
Thank you.
Every word in the video is very important
Thanks
Thank you.
Thank you king
Why didn’t you use the sizzle zone just got the P500 and loving it
Great video! So would these tips and techniques carry over to a griddle or cast iron skillet as well? Do you have a video for those?
You can use these same techniques on a griddle or cast-iron skillet. We don't have a video on this but will definitely consider that in the future.
Amazing steak! 😋
Nice!!!!
Thank you.
Hat ?
J.. Kenji López-Alt
has a good article on resting meats and the reasoning/science behind it.
"The Importance of Resting Meat"
Absolutley beautiful Thank you❤
Chef Tom, I'm curious as to what kind of salt are you using, kosher or table salt?
I don't know if I agree with refrigerating the meat before grilling. If it's too cold, you have to over-cook the outer edges just to get the center to your preferred doneness. It's why the sous vide logic has become so popular. Cook everything as evenly as possible to avoid over-cooking. All that said, it depends on your grill/pan, so find what works best for you.
I have kind of a small gas grill and I think it doesn't get hot enough. How do I know what temperature should the grill be able to obtain?
When u do the drying do u put it in refrigerator or did u put it in refrigerator after the drying ?
Basic question about the dry brine: once the salt starts to pull out some of the water, I would expect some of it to evaporate from the surface of the meat so you end up with a net loss in moisture. Would it be better to wrap it in some plastic foil or something to prevent evaporation?
The moisture released is just on the surface or slightly below. The juiciness of a steak comes from the intramuscular fat rendering during cooking, this is why marbling on a steak is so important. It’s also why cheap steaks, are so hard to make good.
Should you dab dry the steaks before adding the seasonings?
A good steak cooked well is a work of art. By well I mean well done. Say what you want but that's the way I like it.
If that’s how you like it, go for it. If you want to taste test a little, cut a chunk of steak (maybe a third) off your next one, salt just that chunk pretty good and let it sit overnight in fridge loosely covered in plastic wrap. Then cook to 130-ish internal next day and compare. I’ve converted a few well-done folks that way. But ultimately, eat what you like.
Awesome content. When you moved the steak over to the low heat, did you leave the other burners on high or did you turn those off ?
We are glad you enjoyed this video! The left 2-burners were left on high as the steaks finished over the lower heat. Thanks for watching!
Great tips! It looks delicious, but I don't like any pink in my meat- don't hate! Lol ✌️
My recipe is simple. If I do not have the time or inclination to grill over hardwood fire, I grill on the gas grill…. with a small chunk of hardwood over the “flavor bars” to impart the same flavor. As for the steak, if it’s strip or ribeye or porterhouse it’s gotta be aged. Depending on thickness I take it out of the fridge 45 to 90 minutes prior to cooking. I use fresh ground salt, NOT A LOT, and fresh ground pepper (again not a lot). That’s it. A quality steak needs nothing else. Season both sides five minutes before it goes on the very hot grill. Then on it goes. Close the top of the grill. Turn the steak 45 degrees for nice diamond grill marks, flip when needed, again the 45 degree turn. Let it rest a few minutes for that perfect medium rare finish.
Leave butter, spices etc to anyone who wants them. You can add them after the cooking’s done…. IMO a good steak simply does not need any of that.
How can I make that brine stuff myself though?
Damn Action Bronson do be cooking
Great grilling tips. Two comments: there was no mention of BTU's and meat thickness. Cheaper grills with low BTU burners won't properly sear and cook a 1 inch steak. That requires at least 12,000 BTU's per burner. And he mis-spoke when he said to put cold steaks on the grill so you can get color on the INSIDE. Pretty sure he meant to say the OUT-side.
🔥🔥🔥
It's RAW !!!!!!!!!!
Thank you for mentioning the whole "bring to room temp" thing... I hate it when videos say that. Personally I like my steaks rare, often even blood rare, or black and blue... can't be done with a good sear iif it isn't chilled...
After you move steaks to indirect heat, do you leave the direct heat burners up? or turn them down, or off ?
This is a great question. As long as the indirect area is isolated, you can leave the direct side on high, turn it down or shut it off. Thanks for watching!
Where do you buy your black glove at I look all over place
I didnt see u coat the rack in the bbq before putting the steaks on. Is this on purpose?
niceee
What about a table top propane grill?
Question for gas grill pros. I recently bought a new gas grill. Nothing fancy, just a generic one from walmart. I noticed that it does not have as big a flame as my old grill that ive had for 16 years. It is not defective or malfunctioning. How can i get bigger flame out of it? Is this a limitation of the grill itself? Or will a better regulator be able to get me more flame?
Some guys use a 20lb. adjustable regulator
Sounds like your grill just doesn’t produce enough BTUs. I’ve been using a gas grill for over 20 years and I’m only on my second one. They’re more expensive but Weber makes really good gas grills that last a long time and put out a lot of heat. When I preheat my Weber for quick cooks like this I get much better charring than in this video.
Chef Tom I love what you dish out but not everybody has a napoleon grill , you should do grilling on something from home depot , like a Nexgrill or something more practical for some viewers !
Thanks
The recipes can be modified for any type of grill. Chef Tom cooks on the grills that we sell at our store. We carry a wide range of grills. You can check them out at atbbq.com
Thanks for watching!
I hardly ever use my gas grill. I prefer my charcoal grill. That’s a great steak cut. I’ve been buying cheaper cuts to save money. I never use a thermometer. I use the touch method which is not reliable
If I don't have a premixed spice rub, how much of each salt, onion powder, garlic powder, and sugar should I combine?
For dry brining you can just use kosher salt, ~ 1/2 teaspoon per pound of meat. The additional spices will add flavor and color. Thanks for watching!
Curious as so why you didn't bother using the IR sear burner on the P500 grill?
Great question. This video is intended to show how to cook a good steak on a gas grill, most do not have an IR option. If you watch our channel, you know we are a fan of the Napoleon 500 series grills and have utilized the IR side burner in a wide variety of ways. If we were to use the IR burner, our preference would be the reverse sear method, bringing the steak to temp slowly and then finishing it off on the IR burner. Thanks for watching!
@@allthingsbbq Thanks for reply. My P500 is being delivered on Friday, was just curious to what temp you would get the steak to before moving it to the IR sear burner to end up with a medium-rare? 110?
Finally..... a video on grilling steak by someone who knows what he's talking about!! Including salting at least an hour before grilling (I go at least 2 hours) and keeping it refrigerated until just before grilling so that the color is not concentrated in the middle of the steak. The misinformation out there is mind boggling. Five Stars!!!
Did he season both sides?
Yes he did.
Mmmmm...!
Good job, I still feel like there’s more of a crunch the times I’ve been to steak houses. Maybe they use a torch?
Coat the steak in oil so the fire does the cooking and heat transfers better rather than the hot grates making the sear marks itself. Restaurants don’t use torches on steaks, that’s some RUclips cooking shenanigans.
@@chair_smesh Olive oil or Avocado oil on steak helps crisp it up. OR.. Cook it let sit then throw on very high heat for a few seconds and flip but then you're in danger of overcooking if you are not careful. Ive done this by accident until I learned how to get it right. Of course steak thickness comes into play when you consider
how long you leave it on etc
Excited for this because I'm always too afraid to overcook steaks on my grill so I stick to reverse searing, but I don't feel anymore more confident after watching.
Assume we don't all have $2K industrial propane grills that get up to 650. What's the process on my piece of junk Char Broil that only gets up to 515?
Also, 'It's only been a few minutes.' I don't know what to do with that.
Explain it to me like I'm 5 guys.
I get both sides of the grill hot that way the meat isn't getting flipped on top of itself. Then to bring it up to temp wrap it tight in foil and let it rest 10 to 20 minutes.
Buy a wireless thermometer and monitor your steak temps at all times. That way, you know how much time you have left to put on a crust before moving it to a lower temperature zone.
You can also sous vide a steak to your preferred doneness and finish on the grill for grill marks/crust
Get some Grill Grates and you’ll get the higher heat.
Definitely thought it was gonna be, "buy a charcoal grill" lol
If your chefs look like this man. Take their advices and go with it
What if you don't like salty steak?
Personally, not a big fan of the dry brine method. I found it although the steak was flavorful it wasn’t as tender and juicy as they are when I don’t follow that method. As I’ve turned to using sous vide now for all my steaks before I finish them over hot charcoal, nothing wrong with a good reverse sear method to produce a juicy flavorful steak
Right there with you. The sous vide part changes things. I used to dry brine overnight then grill, which works great. But I found that when I dry brine overnight and then sous vide, and then sear, I end up with a ham-like texture. I read a bunch of stuff by smart people and figured out that the salt absorbs way faster when heat is applied. So salting the night (or even a few hours) before sous vide ends up sort of curing the meat like corned beef. So now I just salt right before sous vide, then sear and it’s perfect. If not sous vide-ing, I will salt a few hours before and then reverse sear using a low grill or oven and it’s just as good.
No oil needed ? What if you have a thick rump steak that doesn't have much fat ?
No searing first?
I want that hat lmao
www.atbbq.com/accessories/apparel/hats/atbbq-new-era-9fifty-snapback.html
My method is the hottest heat possible to sear them and I put the meat on Frozen
lol
I dry brine overnight in the fridge.
Prefer steak flavor over sauces, rubs or brines ..
I like my steak well done