Steak Searing Tech From 1938! This Will Blow Your Mind!
HTML-код
- Опубликовано: 29 авг 2024
- Steak Searing Tech From 1938! This Will Blow Your Mind!...In 1938 Gunther Schwank invented gas infrared heating technology. This revolutionized heating in the restaurant industry and now this technology is around for outdoor grilling. The Blazing Bull is unique in that it sears the steak from above the meat rather than under it. You can save all of the drippings during your cook and use them to add flavor to your steak and sides once the cooking process is done. Blazing Bull sent us this grill to test it out so you could see how amazing their product is. Thanks again for the cooker, it won't go to waste! Pay Blazing Bull a visit and add this little beauty to your collection, you won't regret it!
Ingredients:
Two 1 ½ in thick Ribeye Steaks
Kosmos Q Cow Cover Hot Seasoning
Kosmos Q Texas Beef Seasoning
Propane
One Blazing Bull Infrared Grill
Recipe:
Step 1 - Light your Blazing Bull Infrared Grill with the igniter and let it heat up. (this only takes about 5 minutes!)
Step 2 - Season both sides of your steaks liberally with your seasoning of choice.
Step 3 - Put the steaks on the grill shelf and lift the shelf to the number 5 position. (your positioning may vary according to the thickness of the steak.)
Step 4 - After 60 seconds, lower the grill shelf and turn the steaks over and raise the shelf back to the number 5 position for 60 more seconds.
Step 5 - After the 60 seconds have elapsed lower the grill shelf to the 4th position and turn the heat down to low/medium. Turn your steaks periodically to cook them more evenly.
Step 6 - Using an instant-read thermometer pull the steaks once they reach 125°F and let them rest for at least 10 minutes.
Step 7 - Carve them up and savor that insane crust from The Blazing Bull!
Don't Forget to Enter Our Giveaway! bit.ly/33nUUGj
WATCH NEXT ► • The Ultimate STEAK Sea...
Connect with Kosmos Q:
►Facebook: goo.gl/MkDUs7
►Twitter: / kosmosq
►Instagram: / kosmos.q
►Snapchat: / kosmos.q
► Team Kosmo Merch: bit.ly/2XEArae
► Kosmo's Q Products: kosmosq.com/
► Competition cooking video recipes. bit.ly/31ttlsm
► Every Kosmos Q Link: linktr.ee/KosmosQ
Come check our Store in OKC, OK Kosmo's Q BBQ & Grilling Supply
► 400 S Vermont Ave STE 128 OKC, OK. 73108
Equipment Used in this video Can be Purchased Here.
► www.amazon.com...
►Email Us Mail Here: Info@KosmosQ.com
►Send Mail Here: Kosmo's Q
400 S Vermont Ave
STE 128
OKC, OK. 73108
Music by: Epidemic Sound
Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you.
#KosmosQ #Brisket #BBQ
![Oasis - Oasis Live '25 [Official Trailer]](http://i.ytimg.com/vi/gol_JnuEtKM/mqdefault.jpg)
At those temps (that these broilers can achieve) you cant have rubs and spices on the steak. The only thing you can have is salt when searing for the crust. Everything else will vaporize/carbonize that's why you got the charred crust. Any pepper and other spices need to be applied after. Try it that way, you'll get the steak house quality crust that these machines are capable of.
I think that is exactly what the Beefer guy said in Malcolm Reed's video when he did it a year or two ago.
Yep, the sugar in the texas beef that he poured over the steak turned to char
I don’t like my steaks tasting charcoal flavored by sugary additions in the cooking phase. A little salt, while cooking, other seasonings on my plate. I would have eaten your steak, though, no problem! How bad can a great steaks be?
Big-time agreed 👍💯
If it was that big of a problem the entire steak, all that was rub covered, would have come out black
Wish people would just stfu and enjoy the video instead of crying about the steak being overdone. It was his first time trying it out, its not gonna be perfect
Dude, he asked for our opinions. Geez!!!
Also yeah you’re right and it’s not live so if you burn something and want to keep it in the video then admit you burnt something. Cut. Do research and try again. Or film it when you’re good at it so you don’t make a product look bad. That way more company’s will feel comfortable creating a relationship with his channel and eventually paying for advertising which makes him more money. He might read this and in doing so might create better content and make more money. All because people didn’t stfu.
He’s a professional chef and somehow overcooked a steak with a searing potential of 1500 degrees. Should be impossible to overcook that. All you need is a thermometer
The crust looks fine to me honestly. The sugar in your rub is more than likely the only reason people say it’s too much. I think it’s fine man.
I have a Otto wilde, almost identical thing, they are quite hot to cook a medium rare.Nowdays I sous vide my steaks in batches (for 3-4 days) at 55*C and just reheat them out of the fridge in the Otto wilde at full blast to get the sear before dinner, not too cook them.Awesome
How long have you had it? My fiancé has been looking at one for a year. Has it held up well?
Matt Eng only 2 months but it s made in Germany and it shows, built to last for sure. Great oven ( and great for pizza too ( 2minutes max))
@@damien2198 figured as much haha. better price as well
@@matteng1448 I have the Lite version, same but much cheaper. I love my Otto but i honestly get the same or better searing results with my $30 propane flame thrower (to burn my garden weed).Sous vide in batches + Flame thrower works great I would say.Salt is fine but these grillers are too hot for any rubs or spices, they have to be added after
The sugar in the rub is why it got the dark crust. Just salt and pepper is how Ruth Chris cooks theirs in a very similar manor.
I might say it had just a touch too much crust...but until I tasted the results no judgement from me here! The inside looked perfect, as always you're killin it Kosmo!
Thank you omegawolf81
Hate the burnt taste of black burnt steak
Think the rub burnt,also there medium to well done,but first time try when you dail it in will be perfect... good look cleaning it
That crust is perfect. I love it!!
I love that kind of crust especially when you can still achieve medium rare. Great cook Kosmo.
That was more medium to medium well
@@ashryansadventures6931 lol
Crust looks great! I think your right on the settings. They were a med the first way but hey still would have enjoyed that good looking steak!
3:22 Yes .... My first thought was " Ummm crunchy.." Little too much in my OP ... Much love !!
Perfect.
For a great steak that’s more appealing leave off everything in your seasoning mix except the kosher salt. Add the rest of the seasoning to them while it’s resting. Pepper burns to easy but I love it!
Good call!
They both looked great
Those look really good! I like the crispy! I like a little pink, no blood...but pink!! 🍖
I’d like to see it with a little less crust. Still, amazing that they came out with that result in such a short time.
Crustier the better, the contrast of crust and rare meat is everything
How does the Blazing Bull compare to the Otto Wilde? On one side, BB has infrared technology, but the Otto Wilde has independent burner adjustment so you can cook veggies on one side, steak on the other at the same time.
I wanna see a porterhouse 1.5" thick and a 2" Filet wrapped in thick bacon next
Me 2!!!!🤪
Those Streaks are a thing of beauty !!!!!!!!!!!!!!!!! Im not a huge crust guy, I tend to like just a bit of good color on both sides then knock the horns off and wipe its butt and throw it on my plate. but look good for a medium steak.
For propane...that was ..alright. Like you said..temp has to be experimented with. Your sear... I loved! Crust needs to be on a thick steak!!😎👍👍❤🤙
That's perfect in my book plus I love my steak still mooing
It looks like it went all the way to medium. It's hard to tell and you didn't really say - were they juicy? Like you said, maybe going just a little lower on the heat and going to level 4 instead of 5 would be a good idea but you never know until you try!
Amazing crust both
I love the burnt black parts. It's just amazing.
Looks absolutely perfecto to me
got to say that was impressive not often you can cook and sear a steak that quick and have it come out looking frickin good! And it looked like it was done right. and portable on top of it just hook it up to the old propane tank and your ready to roll.
I dont like the idea of this cooker . And I dont comment any. But I love your cooking and learnt lots from you . Makes me hungry on almost every steak you make . Job well done .
Thank you Joey Stahl.
Perfect crust!
Perfect crust.
crust all the way. the more the merrier. I don’t care much GrillGrates or grill marks.
Flip the Grill Grate over and you have a great overall sear
Perfect crust man.
Nice little cooker. It would be hard for me to spend that type of cash on it. Steaks look AWESOME
Their both perfect
Crust! Love the flavor
I would love to have that grill in my house!
Both look great, can drop it underneath in the drip tray with butter. The grill grate acts as a blocker
Then put it above for another minute a side
A lot of restaurants cook steak on an over under. I would almost sub out the grill plate they provided for something different to get those nice sear marks. Don’t know if putting a little high heat oil would help when you’re cooking steaks at this temp as opposed to just a dry rub. Cool machine though 👍
great video. Glad to see you commenting on experimenting with tray at lower level. i'm definitely going to try that
For me personally I love all of the crust you can throw at me without completely burning the flavor out. But I need say medium rare with a thick crust is my favorite. Hot and fast
Go with the bulls eye from rec etc up to 750degrees w flavor of wood for only 400$
Damn ribeyes look absolutely mouthwatering
I thought the crust was fine on either. My preference is for more but either one would have made me happy.
Perfect crust for me. I like that in my cast iron skillet
For $1250, they can keep it. That’s ridiculous especially when you consider you’re only getting 2 steaks in there at a time.
i had a feeling it was expensive af. lol
EXACTLY! I had the same thought when I went to the website.
How much!!!!!!
Only going to be able to afford two steaks at a time, for quite some time?
I can get one that was $200 marked down to $50 now four years later. Fleet farm.
I love the Crust on those steaks. Another winner winner steak dinner!!! That grill will be great for some cheese fries too.
So it's a toaster oven for steaks right
Crust baby!
I personally I like lil more Crust in my steak. I like the one on the left more but I’m not mad at the one on the right.
All Good to me! ...👍🏻😎
Based on appearance , it’s great. I’d have to taste to give a full opinion. Maybe like some are saying wait until after to add anything with sugar, or like you said, maybe not get it as close. I’m trying to remember what Malcom put on his when he did this with the Beefer cooker.
Thanks for sharing Kosmo!
I’ve about quit eating steaks, because I only like Resturant cooked steaks. I like a crust, but I like them juicy! Natural flavors, no sauces, salt & pepper. This seems like the solution. Need one in the Spring.👍🏻👌🏻
They both looked good to me ... I like a good char on my meet ... not burnt, but charred ....
definitely crusty.... great stuff Koz! as per the usual!
Thank you Chris Mitchell.
Them steaks are perfect!
Look amazing
Well done
That’s a serious cooker!
I love the bark!
Next you need to try an OONI portable wood fired pizza oven and a cast iron skillet. They are supposed to get near 1000 degrees and run off smoker pellets.
Perfect
keep on, keepin on...
“For the first time it’s available in your home!” - Ottowilde, Beefer, and others sitting back for 4-5 odd years going “uh....excuse me?”
Just what I was thinking. How is this one different? Is it cheaper?
I was going to say... Malcolm Reed did a video a year or two ago with the beefer... steak and asparagus and salmon,too, if I remember right.
Crust is the best part I down with both
The best method is the Reverse Sear.
-Generously season a room temperature 1.5 in prime steak with Sea Salt & Fresh ground Black pepper.
-Place on the rack of a pre-heated 275⁰ oven for 45-50 min or untill it reaches 120⁰
-Let rest 12 min
-lightly season again
-Heat up a cast iron pan with extra virgin olive oil, a tab of unsalted butter, 4 hole garlic cloves and a sprig or 2 of fresh rosemary and tyme
- when the garlic browns on both sides remove the fresh herbs and crank the temp to high leaving the garlic.
-Sear the fat cap 1 minute and then sear both sides one min each.
- No need to rest it now, just enjoy.
tom
Hey Gordon Ramsey (and other pompous chefs that can never reproduce the flavor from actually wood-fire/charcoal grills).... To each their own.
@@justincissom6176 you know, you are correct. I should've said the best method for me and my situation is..
@@TommyG5585 Its all good... just growing tired of preconceived notions... like "it ain't real bbq if it ain't Texas bbq"... stuff like that... good cue is good cue, no matter where it comes from.
@@justincissom6176 amen and amen
They looked great. I like em to have different levels of crust. Makes each bite unique. Great video
Thank you 00ironcross.
$1,250? Ouch!
Looks perfect! 👌🏾
The mighty crust 👌
Those look amazing
Wow and wow for real
If you just used salt instead of all the Kosmos rub, they probably wouldn't burn up like that.
Why do Americans always feel the need to put a rub or a bunch of other stuff on their beef? You only need salt on a good cut. Period. Ask Argentina and Brazil about it.
Maybe for me!! Kosmo!!! Looks amazing BRO!!! crust taste good!! Awesome!! I like a little!!!🤪✌️
Thank you Curtis Fogleman.
Just cooked a ribeye on my Otto for breakfast. Ive had it for about 3 years, I have learned for med rare i need to pull at 117 to 120 vs 125 to 127 on my blackstone. Also after trail and error ive have learned I dont need to sear on high.
👊🏼💥
seen these cookers on different brand but were single steak not double,Crust looked great,like to see you doit again to get it medium rare,that was medium to medium well
That is kind of what I thought, overcooked in the middle. I liked the crust tho. It looks like it burned the sugar up quick.
I bought one similar too that , little bit smaller. There ok, works good for thin ribeye for steak sandwich. Definitely don’t want it set clear to the top. There fun to play around with. Few beers at the shop and next thing your cooking everything from brats, hotdogs, steaks, pizzas .
To much seasoning steak is best with a little butter and some good salt.
Crust is good as long as it's not too salty.
A little crusty for me not too much! I guess I’ll be buying this next! 😂😆🤣
I was wondering about the probe getting to hot. Guessing it was fine? To much technology for me personally but loving all the new options available now days.
They can keep their 1300 dollar grill I’ll stick with my 40 dollar Walmart charcoal grill thanks!
Somebody has to buy those cheap $40 grills.
It’s $1500 nowadays
You'll never get a good sear.
It’s more of a broiler tbh
@@ericchin9007 it’s a broiler you gotta know how to use it that’s why it’s a tricky thing to use I work in a steakhouse nd takes time nd practice it’s meant more for thick steaks smaller steaks just stick to normal grill or cast iron
Soak in a salt brine, season with pepper at the end...brush with garlic butter. Done
Just right!!! Beautiful
You sure are making me super hungry but the crust looks good
LOVE THE CRUST
Perfection
It's my next cooking purchase.
It doesn't seem like it seared very evenly. Cast iron skillet on a hot grill is still the most even sear in my opinion, and you can get the surface of the cast iron close to 1000 degrees.
Good on the crust. Might even take a lil more, one on the right NEEDS a lil more.
Amazing
Diamonds at forever
Those steak look damn good!
Awesome review.
More crust the better to me. But also depends on the thickness.
Crusty = Awesomeness
Every Chef worth his weight knows of the Maillard reaction.
Those steaks are charred!
I have a table top infrared cooker and I practice with it all the time to get a perfect sear.
I'll chock this up to learning curve with a new piece of equipment
Okay then
All the crust brother.
great char
Thank you Dylan Thomas.
I always try to have my steaks cooked Pittsburg Style medium. I get some crust and a perfectly cooked steak. Ruth's Chris, Mahogany... etc.