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 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?
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
@@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
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
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
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.
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!
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.
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 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!
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.
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 👍
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.
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
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!
Well and truest overcooked. Inconsistent crust. But I do like the theory behind it and once you master it, looks like a good way to cook steak. Can’t beat charcoal though
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
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 .
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.
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 .
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.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/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
That crust is perfect. I love it!!
They both looked great
Thanks for sharing Kosmo!
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.
Amazing crust both
Those look amazing
Awesome review.
Go with the bulls eye from rec etc up to 750degrees w flavor of wood for only 400$
Perfect crust man.
Looks perfect! 👌🏾
3:22 Yes .... My first thought was " Ummm crunchy.." Little too much in my OP ... Much love !!
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
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
Looks absolutely perfecto to me
Perfect.
Perfect crust!
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
Those look really good! I like the crispy! I like a little pink, no blood...but pink!! 🍖
Perfect crust.
keep on, keepin on...
Crust! Love the flavor
I love the bark!
I would love to have that grill in my house!
Well done
Yea looks great crust is some great added flavor good video 👍
Thank you Wise Guys Kitchen.
great video. Glad to see you commenting on experimenting with tray at lower level. i'm definitely going to try that
Damn ribeyes look absolutely mouthwatering
Their both perfect
I love the burnt black parts. It's just amazing.
Wow and wow for real
Look amazing
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.
That's perfect in my book plus I love my steak still mooing
Those steak look damn good!
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.
👊🏼💥
Perfection
Them steaks are perfect!
LOVE THE CRUST
Perfect
That’s a serious cooker!
Perfect crust for me. I like that in my cast iron skillet
Amazing
I love the Crust on those steaks. Another winner winner steak dinner!!! That grill will be great for some cheese fries too.
Just right!!! Beautiful
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
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
The mighty crust 👌
Looks good
Thank you Amaral TV
looks great
👊🏼💥
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.
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!
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.
Maybe for me!! Kosmo!!! Looks amazing BRO!!! crust taste good!! Awesome!! I like a little!!!🤪✌️
Thank you Curtis Fogleman.
Crust is the best part I down with both
I love my Blazing Bull!! Use it all the time 😎
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.
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
definitely crusty.... great stuff Koz! as per the usual!
Thank you Chris Mitchell.
All Good to me! ...👍🏻😎
great char
Thank you Dylan Thomas.
Crust looks good. I prefer little rarer. And butter seared. Good though.
👊🏼💥
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!
So it's a toaster oven for steaks right
Nice little cooker. It would be hard for me to spend that type of cash on it. Steaks look AWESOME
It's my next cooking purchase.
Like the crust, question if you miss the flavor from charcoal grill?
Hello Steve Arnold. Yes you bet
How about tuna fish ?
looks great to me!
Ill stick to my grill! Oh and your seasonings!
They both looked good to me ... I like a good char on my meet ... not burnt, but charred ....
Pittsburgh style no such thing as to crusty! Great video Kosmo!
Thank you Lacer 1985
Diamonds at forever
Crust baby!
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.
Well, it's like anything.. No substitute for experience using this grill or any other to get the results you want. Steaks look really good....
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!!😎👍👍❤🤙
They looked great. I like em to have different levels of crust. Makes each bite unique. Great video
Thank you 00ironcross.
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 👍
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.
Crusty = Awesomeness
What is the knife you used to cut the steak? Like the upswept design.
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.
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
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!
Crust is good as long as it's not too salty.
Good on the crust. Might even take a lil more, one on the right NEEDS a lil more.
I thought the crust was fine on either. My preference is for more but either one would have made me happy.
Hello, what about if want to cook the middle too?
Well and truest overcooked. Inconsistent crust. But I do like the theory behind it and once you master it, looks like a good way to cook steak. Can’t beat charcoal though
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.
More crust the better to me. But also depends on the thickness.
Crustier the better, the contrast of crust and rare meat is everything
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 .
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.
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.
I want all. The crust
*I need to get me one of these* 😱😱
I wanna see a porterhouse 1.5" thick and a 2" Filet wrapped in thick bacon next
Me 2!!!!🤪
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.