Napoleon Sizzle Zone - Infrared Sear Station Test
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- Опубликовано: 2 окт 2024
- Watch as we fire up the SIZZLE ZONE infrared sear station on our Napoleon Prestige Pro 665 to test out 2 different cooking methods for our dry aged New York strip steaks. One is cooked on the grill to an internal temp of about 110-115 then seared, the other is seared straight from room temp!
Patreon link:
/ taskersbbq
#napoleon #sizzle zone #infrared #sear #steak #taskers
Just got the Phantom Prestige 500 and I’ve had success searing for 30 seconds for each grill mark than placed it inside at 500 with a temp probe on the top rack. I turn off two burners where I place the steaks and the other two on high to maintain 500 degrees. Oh, so good.
That phantom is so awesome looking! Nice so a quick sear then some indirect cooking, sounds like a great method, may have to try that out!
You know it's serious when you have to sit down to season the steak 😂
Oh it gets serious! Lol but for real we are hoping to remodel a bit to have a counter top height area to film at. But for now it’s the kitchen table.
dude put your steak on grill on a 45 degree angle, perpendicular to grates. you pu your steak on an almost 180 degree angle. i can tel you never cooked professionally!
awesome review. gotta go buy one. Will follow along.
They really are sweet!! I appreciate the follow!!
Brother ! I can feel and taste the love you're putting into those bad boys !
Thank you I appreciate it!!
I love the idea of using infrared to sear but I don't like that the burner isn't covered. All that smoke is wasted. I have a Weber Summit 670 and get over 700 degrees from thr sear statuon. I close the lid so it gets that smoky flavor. On the Napolean, I think I would sear for the first couple of minutes and then switch the steak to the inside to finish off with the lid closed.or vice versa just to get some smoky flavor. I am open minded and would consider a Napolean next time.
They really are great! The sear station is amazing but it’s the build quality that really draws me to them!!
Whoa, those grill knobs are insane. That's definitely the grill flex of the week.
Right I love it! The prestige pro is awesome! It even has proximity lighting!!
It shines a Napoleon logo on the ground in front of the grill. I have the Prestige Pro 825.
Monument 4 and 6 burners have similar knobs. Epic grills
Your results are concerning. I just purchased and assembled the Prestige 500 with infrared side and rear rotisserie burner. I was expecting a much better result. I appreciate the effort but this is not a video that will help boost sales.
Man good video first off I have rect tec also and prestige pro 500 to..have u tried dry salt brining your steaks for 24 hours the flavor is the best and the only way I do steaks now... next question is we're is your meat thermometer so u know what internal temp u cooked it to instead of playing guessing games on what it actually is? Sometimes I just dry brine them and sometimes I dry brine them and then hit them with dale's steak seasoning and only add pepper right before u cook the steak on the grill
Yes we have, I’ve also done some wet and dry aged steaks, they all turn out wonderful. But it’s hard to beat a good dry aged ribeye!!
I bet your wife is jealous of how you look at that steak grilling.
No but my relationship with my grills is a touchy subject 😂
Thanks for this great demo!❤
Please let the music down, the sound of the grill, natural background is much better.
Great video, thanks!
1800 degrees in 30 seconds. I like the cast iron grates better
You know, I love cast iron. People who don't believe one can cook a steak properly on an electric range are made belivers when I use my cast iron pan. Of course it is different from grilling: one uses garlic, thyme, rosemary, in a smoking hot oil/butter that is used to baste the steak. 2 min a side, tops.
But (a) that's a one inch filet cooked rare (the butter will burn at that heat much longer) and (b) I pamper my cast iron pan with a slick season on it. Outside, humidity would contribute to rust on a cast iron grate. Only stainless steel for me.
WAW! This video is 3 years old and it's the first time I see all these technologies on a BBQ: Led lights (damn gorgeous) and infrared cooking in action. Did this model also come with a rotisserie system? Thanks a lot!
This guy does a great job !I. Helpful. Honest. I know this sounds weird but I like how he moves. His hands are just intentional ... Calm and kind. Fun to watch. Nice guy.
Thank you! I appreciate it!
Nope. That's not edible at this point. Way overcooked with a weak sear. You gotta buy thick man steaks
It’s that color because they are dry aged strip steaks, if it was fresh it would look different. They loose a lot of the redness after cooking when they are a true dry aged. And they were about 1-1/2 cut.
Ok.. so in general would you sizzle zone 1st then grill or grill then sizzle?
Dang. I'm on the grill hunt and I'm torn between this and the weber genesis. I really don't know what to do. I'm sure I can't make a bad choice of the two, but napoleon has sizzle zone and rotisserie, webber has gas Guage, light in the handle and a pull out grease trap.. man I'm torn..
I absolutely love my sizzle zone and the rotisserie burner, use them constantly!
If you get a prestige or prestige pro they will have light up knobs and a pull out grease tray as well!
Those sear marks need a bit of work. Not a pretty steak.
I have the Prestige 500 with sizzle zone. It's the main reason I purchased. I only use side burner for red meat 2 minutes each side.
I start with the sizzle then finish up on the grill, you are right it’s the best.
I am finding the happy zone with the sizzle zone, did my first cook with it yesterday after gas line was installed cooking a 2+” ribeye on the sizzle zone alone. Have to find the happy medium between flavourful crust and char.
2min ea side but is the steak straight from the fridge or you allowing it to set out for a bit? I just got my Phantom Prestige 500
Considering the Prestige 500. How do you like cooking on the SS grates?
@@wjb111 main grill is perfect but the infrared side burner is so amazing. I sear first on the side 2 to 3 minutes each side depends on thickness and finish if needed on the inside. I always let my steaks come to room temperature before cooking.
Why do you set the cooking grid to the highest position on the infrared side burner?
That’s what Napoleon recommended, I honestly don’t see much difference either way.
Really great and informative video. I keep thinking the sizzle zone would make a big mess with splatter every time it’s used. Do you find this to be the case?
Not at all, most of the grease gets burnt by the time it hits the burner, and what doesn’t goes through it to a drip tray below. It honestly works really well!
Temperature right on the money? That was way overdone. I’m taking well done. No juice. All leather.
This was the worst sear i've ever seen. I'm on fence about buying this now.
That was not a good indication of what that grill is capable of. I have the same grill and the first time I used the sear I turned out a perfect medium rare. There was no learning curve. 1½" sirloin 2.5 min per side at high temp.
Lmao
I have this grill and never use the side burner for searing steak. I find I get a better sear with 600 plus degrees on the main grill. Or better yet, cast iron skillet on the grill.
Amazing bbq though!!
I got the 525xt with no side burners just because of things like this happening
Great video my friend! I checked out your channel because I just won a Monument grill that has a sizzle zone and I wanted to see how to use it. I'm gonna make a video tonight with pork steaks, so I'll see how it goes. Thanks for sharing this fantastic video. 👍Also I just subscribed
Awesome I’m glad you liked it! I appreciate the sub and will definitely check you all out as well!!
What an awesome thing to win congrats and enjoy 😉
@@ozjado thank you so much 👍
Nasty.
I can’t listen to you for the lights!!
They are a little mesmerizing lol
Liked the idea of finishing it off on the Sizzle. Nice video thanks.
That’s the way I mostly do it now!
I noticed you put the steak right on the lit burner and then seared it. I want to try reverse searing. Have you done a video for that yet? Do you like reverse searing or do you prefer to put it on the lit burner and then sear it?
So we technically did both in this video, one steak got seared from raw, the other got seared after it was cooked to just below its finish temp. So I do both, I honestly like a reverse sear better in my opinion. Let them cook to within 10 degrees of your preferred finish temp, do a quick sear, then rest for 5 minutes.
Love the video, except the Recteq comment, i’ll Never buy another one. pls keep your Videos coming
If you don’t mind me asking how come? I love mine! Only had one issue with the wheels and they went above and beyond with customer service. But everyone has their opinions and we are welcome to hear them all, that’s what we are all about here, honest content no hiding anything! Smoke on brother!
You wanna do your 1/4 turns on the same side before you flip it.
The red doesnt tell you the burner is lit, it tells you the gas is on.
Absolutely true! You have to check or you’ll blow up your grill.
@@hogberry It is not even telling you the gas is on. It is telling you that the burner knob is turned on. They will turn red without a tank attached!
@@mrr9511 It doesn't tell you the burner knob is on without electricity.
@@powbeech Yes it does. Batteries provide the power. It does not require, nor can it even use, AC current.
Only the Pro models require AC current for the logo light and the interior LED lights, and those also use DC current from batteries for the knob lights.
Great video! I love my Neapolitan!
Ice cream? :)
I think it might be a lot cleaner to use cast iron pans on the grill, and then sear on the side burner…
That’s honestly a great way to do it as well, we use cast iron on ours all the time but you would be surprised how clean that burner stays doing it this way.
Yum steak and beard hair
Thank very much
Very nice video
Thank you!
How do you like this kind of grill.
U still liking this grill after two years?
Absolutely, still use it at least once a week (we have 5 grills so we rotate lol)
BRO! what is this intro beat? It is FIRE!!!!
my gawd...could have been shortened to 3 minutes...
Um
Hi, nice grill. is it made in the USA by chance? or china?
Actually made in Canada, Napoleon is a Canadian based company and still builds products in Canada and some in the USA
@@TaskersBBQSupply just what I wanted to hear, thanks! Considering on buying one.
What kind of seasoning did you use and where can I order it?
Killer hogs AP rub and Weber steakhouse seasoning, I believe both are available on Amazon.
Can I put a pot on the sizzle zone to cook as well?
As long as it is a sturdy pot like heavy stainless or cast iron you should be fine, I use cast iron on mine, on low/med, and never had an issue.
@@TaskersBBQSupply i was more curious about the sizzle zone being appropriate to use a conventional burner. I like to deep fry french fries in a cast iron pot filled with oil and was curious if the sizzle zone was up to the task.
Never tried that, I would assume using cast iron you would be fine though. I’ve never had an issue using cast iron on mine.
he said rec tec so i subscribed
Lol I love my Rec Tec, thanks for the sub!
Great video. I think the steaks were too cold before hitting the grill. Should let them longer at room temperature. Keep the good work 👍
Thank you!
What's the sizzle zone for? You have a gas grill next to it.
The sizzle zone is an infrared burner capable of temps over 1000°F in a short amount of time. It’s nice to do a quick seat on steaks or chops!
@@TaskersBBQSupply 1800 to be exact (on high)
Content starts at about 7 minutes......jeez
Hi. Please, help me make a choice:
Napoleon Rogue 525 SE or Broil King Regal 490 Pro IR. Which model would you choose?
That's a no brainer, anything Napoloen is amzing!👍🏼
Rogue is made in China get the Napoleon Prestige its made in Canada
@@danlisa63 But the Napoleon ROGUE is made in China...
What do u use for a knife?
Shane Hammill that is my dalstrong shogun series, I use a mix of zwilling, dalstrong, and some from knife box freak.
gotta work on those grilling skills. better to season and then coat the outside with a little oil creating a much more even sear. then throw in the main compartment on low heat with butter on top for the finish.
That’s a great way to do it as well, we did the reverse sear method and it works great! But I often feel like doing the sear first creates an over cooked layer on the outside, I’ve found doing it this way give a much more tender texture. We sometimes put them on the Napoleon to come up to temp, other times we use the smoker, I really like using the smoker first.
I hear nothing but great things about Napoleon grills but no one ever mentions whether if it cooks the food TRULY evenly throughout. Please let me know and thank you!
I’ve never had any issues with even cooking, like any propane grill it has its hot spots, but it’s much more even than any other propane grill I’ve used! Not to mention I have another Napoleon that’s over 25 years old, that’s quality!!
@@TaskersBBQSupply thank you so much for your reply. I bought mine last week and am seriously loving it. Wish there were more people in my family to have a reason to cook more on it
I had a napoleon grill with sizzle zone and the sizzle zone was very good. However the rest of the grill was a sack of shit and it had to go to the dump in the end. Was so wrecked I couldn't even give it away. Weber for me for longevity but their sear zone isn't as hot.
Really? That’s very surprising, what model was it?
Funny I have two Napoleon 625's. One is 6 years old and the other is 10 years old. Neither one is in the dump and both work well. WTF!
I just ordered my prestige but it has a cast iron sizzle zone. Does that impact length of time, low/medium setting or anything else?
Awesome! I’m sure it will have a slight impact but I would say only on the initial heat up, since cast iron holds heat well you should have no issues once it’s nice and hot!
I dont like big flames on my meat/steak
It’s not for everyone, it can still be used as a side burner for cast iron pans as well.
Nice! Does infrared take more gaz ?/Peter in Sweden!
Honestly I don’t notice much of a difference, I’d have to check the specs to see if it gives me that detail but I don’t notice a significant difference.
What is the clean up on the sear station?
Honestly it’s not too bad, scrub the grate like normal, there’s a grease catch under the burner to catch most of the dripping and if the burner gets too cruddy just brush it off.
@@TaskersBBQSupply Cool. I'm upgrading from my Char-Griller Dual combo to the Napoleon 550.
Nice! Do you mean the prestige 500? If so that’s a phenomenal grill and one of our most popular sellers!
@@TaskersBBQSupply Yes.
That’s a fantastic grill! You won’t regret it!
thats a perfect well done, not a medium bromigo. the second one was more medium.
Serious ... dripping fat onto a blazin hot burner is a good idea???
Not really... if you like high temp. Roasting like that go for a top down beefer.... same heat no fat burn smoke onto the meat...
But anyway nice video!! Good job.. go on.
Hardware... weber spirit and Weber summit 470 and beefer and 14kw wok burner
Yep, hard pass on the Napoleon 🗑
WTF is a beefer? Do you mean a broiler?
@@kraken509 a beefer is a high Temperaturen bbq... you have a 700 degree heat Element above! the meat.... so the fat drips down and NOT into the Flame/ heat.
Is it possible to use a pan on the sizzle?
I use cast iron pans on it all the time. Cant say that I would use anything but cast iron or stainless due to the high heat though.
I use my non-stick frying pan and wok on it.
@@J_S_246 Please be advised that Teflon pans on high heat (i.e. > 570 degrees F) will release very harmful toxins (and kill nearby birds).
@@dyerex7 Copy that.
@@dyerex7 sounds like a fun way to kill birds
Thanks where do you buy Napoleon brand grills?
Local dealers are your best option, if that’s not possible then from Napoleon’s website
Got mine on Amazon
nice BBQ but your steaks are over done.