How to Perfectly Cook Steak. Reverse Seared Ribeye using Cold Grate Technique
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- Опубликовано: 1 мар 2017
- Want to see other RUclipsrs that have tried out this technique? Check out the videos at the bottom of this page! abcbarbecue.com/cold-grate-te...
How to perfectly cook a thick steak on the grill using the reverse sear and "Cold Grate Technique." At the end of the video we do a real-time minute by minute demonstration showing how a cold grate can perfectly sear a ribeye steak.
Dave Parrish, owner of Adrenaline Barbecue Company and inventor of the Slow 'N Sear, is the crowned "Steak King" of the Pitmaster Club at AmazingRibs.com. In this video, Dave shares all his techniques, tips, and knowledge on how to perfectly cook any thick steak.
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I bought a Slow and Sear and tried this method for the first time last night. My wife said it was the best steak I've ever cooked! Which shocked me because she doesn't hand out a lot of compliments on my cooking. ;)
I'm 53 and weigh 280. Do the math...I've cooked A LOT of steaks over the years and these turned out fantastic. There's actually a lot of science behind each step in this video. Can't wait to try this approach with other meats.
Now, to the Slow and Sear itself. Some people (including me at first) may think the Slow and Sear is a bit expensive. However, when you count the time and effort to do a good cook, the cost of the meat, the cost of going to the store, and the fact a Slow and Sear will last many years...it's super cheap per cook because you can use it a long time.
A Slow and Sear isn't required for the approach in this video. But I've tried the other methods and the Slow and Sear is more convenient and gives much more flexibility for slow cooking and searing, as shown in other videos. Try it, you won't be disappointed.
For the record, I have no affiliation with this company. I'm just happy with the product.
Love your comment! Thanks for watching and glad you're enjoying your Slow 'N Sear.
Last night I dried & salted my 11/2" thick ribeye steaks. Tonight I'll use your method to cook them. If mine come close to yours I'll be satisfied. I've seared on a cast iron pan than finished them in a 500* oven. Your method makes sense I'll let you know how they turn out. Thank you for the video
Yes, keep us posted!
How did they turn out?
ptman3 now with you method although it does work, go buy a sear attatchment for a propane torch, due to the heat it will not cook the meat, it sears the outside without cooking it any further on the inside, based on the science it is %100 guaranteed to work better than hot coals.
One of the things I like about the reverse sear method, is that when you’re entertaining or hosting the party, you have more leisurely grill-side cook time to converse, relax, socialize and smell the awesome food cooking at a backyard cookout. It makes the best steaks and the best time for being with friends and family.
canonman223 totally agree. Thanks for watching!
@@SnSGrills Yes...agreed. What's the hurry? A much more secure way of getting things as you like them. So, you don't sear the sides/fat cap? I'll guess having the cold grill allows those sides to get done? Thanks for a very entertaining video. Even cast iron-oven guys like me found the pace perfect!
Exactly. Most of the cooking is done during the indirect portion. There’s a pretty big window to pull the steak off. I don’t hesitate to jump in the pool with the kids, or pour some wine / prep sides while the steaks cook. I have a Bluetooth thermometer that pushes a notification to my phone at few degrees short of the target temperature. My sister thinks I’m an artist, but really I’m a technician following the rules. I genuinely enjoy grilling, it’s a ritual for me and love the positive feedback I get.
After seeing this video, last summer, I started using this technique. It is the only way to go! I am glad the weather is getting warmer. I'm ready for another summer!!
Thanks for checking in with us!
Made this tonight. It's absolutely the best ribeye that I have ever had. Thank you very much.
Thanks, Marc. Glad you liked it! Dave is really on to something here!
I think Dave did a phenomenal job cooking these steaks to perfection. You should ask him to do all your cooking videos :-). Also I really want to thank him for giving us all his secrets acquired through a life time of grilling. I never new a $7 steak can taste so good. I'm most grateful for his teaching.
I'm reporting this video because it's pure torture watching this 2am hungry af as a college student in the freezing midwest.
sorrynotsorry;)
Hahahahahehehe (Oh yeah. God that was funny. Besides, everyone knows students have to live on packet noodles to get good grades).
dam son me to im in africa
eat meat be happy--and smile
eat the meat that you can and smile
I feel this guy is more scientist than griller. He definitely knows how the grill works
He's very knowledgeable but don't tell him I said that. ;-)
This video helped me make my first successful steak. It tasted like it was from a high end restaurant. It was few months ago, and I grill so much of different things now. Thank you for this video.
Great job! Glad to hear this was hepful!
Sir, you opened my eyes. I've been trying to perfect the steak for 15 years now, but this video shook my world. Off to the butcher to buy the steaks...
I used this method exactly how Dave executed it. I must say, this was hands down the best steak I've ever had or made myself! Many compliments on the meal from the family, everyone loved it. Provided I have enough time, this will be my preferd method of grilling steak. Thank you for posting, you changed my life.
Awesome! You made our day. :)
America's Test Kitchen (Cook's Illustrated) has a similar method, cooking indoors in an oven. You cook the steaks (thicker is better) in a low oven (200-250 degrees) until you get the desired doneness, then finish in a hot, heavy pan (cast iron) to get the sear. I've tried it and it is very good, with similar results as they got here.
No Rulers-
Wondering if any of y’all have tried tri tip, it’s a great piece of beef, I generally cook in in a 500 degree oven for 30 mins (2 1/2-3 lbs) and its a perfect medium rare.
@@lolaottinger6976 I have done a lot of tri tips over the past ten years, or so. I usually grill these, 5-10 minutes per side to sear on high, then indirect heat with the burners under the meat off and the ones still on at high or low, depending on how large the tri tip is.
I grill for another 30-40 minutes until the desired doneness.
As I like to say, this cut is almost foolproof.
Cooking indoors in the oven loses on the smokey wood flavor
Legend has it that still to this day he is spinning grill grates
robbie- Your aspirations to be a world-class douche have come true.
@rob I laughed out loud. Thanks
@@sspu1 Hello 911? I would like to report a burn victim...
I'm a big fan of the reverse sear!
Awesome tips on cooking these steaks and I love the tip on starting with a cold grate and spinning as you flip! This is the video the GrillGrate company didn't won't anyone to see lol! Great looking steaks!
Hey Rus,
Dave's on a plane, but I'm sure he'll reply when he see this. I have to admit that the first time Dave told me about cold grate thing, I though it sounded a bit fidgety but I'm completely sold on the concept. Dave cooked dinner last night and my wife loved her steak so much she can't wait for Dave to come back. As the person who has been making steaks for her for years, I should probably be offended, but I think she's right. lol.
Thanks Rus (Dave here) glad you like the video! We still love GrillGrates. You could actually get a similar result using GrillGrates with the flat side up. In this video though we wanted to show off the SnS all by itself. :)
Take a thermometer to the grate, - it won't be cold.
Those Ribeyes look great! I got my Slow 'N Sear and drip pan two weeks ago, haven't used them yet... just waiting for a nice day so I can relax and enjoy the cook.
Thanks BHC! Hope you get a chance to cook soon! Post your results on our Facebook page!
Steaks being my flagship grilling venture, this was great off-the-beaten-path approach. Thank you.
Doing my first SCA contest tomorrow and am 90÷ sure I'm gonna buck the cross hatch trend and go with this method even though I only have a poor man's slow n sear (Weber baskets). Test run in progress right now. This method is the way to go!! Thanks y'all for a great video, I've watched it multiple times over the past year.
Any video with a guest appearance by "Jason" :D gets an automatic thumbs up!
Holy Guacamole, that steak looked PERFECT. I gotta try this on my SnS
I just tried this technique and I have to say it is the best steak I have ever made....Thank you!! I'll never grill a steak any other way!
Loved the results using this method. My wife said it was the best steak she ever had..
Yes!! Those looked perfect to me. I'm definitely taking notes. Thanks for sharing😃
You bet! Can't wait to see your video!
...just watched it. I've been bbq'n for well, 30+ years...you guys are bringing back the joy in BBQ:)
Thank you Sir!
I have to admit, I was skeptical about this cook but that looked amazing! I'll have to give this method a try soon!
Thank you for the dry brine explanation and Thank you for everything else in this video! The steak looks amazing and you have made this day worth it and it's only 6am!
Thanks Nick. You just made our day too!
It was well worth the wait. The steaks had the most intense flavor I have ever experienced. Thank you for the video 👍🏼
August Correia awesome! Great to hear.
Reminds me of a steak I deep fried with a pitchfork in the southwest hills of ND once.
I love reverse sear. Slow cook for an hour in the oven, then sear in a cast iron skillet with ghee.
Ghee has a really unique flavour, almost like butter, I usually use grapeseed oil to get that nice crust
I agree... the hour needs to be flexible depending on the size of the steak (I'm a filet guy, so it's usually a 275 degree oven for 40 minutes), and don't forget to rest them for 15 minutes before finishing them on the cast iron. And toss in some fresh rosemary or thyme while you finish them in the ghee... or butter if you must. :-)
@The Bushwacker Be nice. "Almost like butter" is actually apt, even with the understanding that it is butter, as the flavor is different than regular butter.
@@QuadeQuick Great tips. I go between 210-225F for an hour to 1.5 hrs, for an inch or larger. Your advice is good, too, I'm sure. In fact, I often do several steaks and eat them on subsequent days. Get them up to room temp, the cast iron up to branding iron temp, then flip often in a substantial amount of oil/ghee to get in the nooks and crannies. Still have the pink all the way through which is now warmed up and the crusted sear. The last two chuckeye center cut steaks I cooked this way, my son said they were the best steaks ever (they weren't; come on son, ribeyes, RIBEYES!).
Of course, the grill or a grate over a hot firepit can be substituted for the cast iron.
Most of all, experiment. I came up with reverse sear without even knowing it was a thing.
I definitely want to try out the cold grate technique. Thanks for sharing!
I've been watching a lot of steak videos recently, and these look better than all of the others
Lots of great info in the video - Nice job Guys! Steaks looked fatalistic!
Thanks Jason! Much appreciated.
GQue BBQ o
Great video! I always roll my eyes when I see people bragging about their sear marks.
One giant sear mark tastes WAY better than a bunch of tiny sear marks. That's for sure!
Excellent. I watch these steak videos often. They usually end up with an obviously overcooked "medium rare". The results here looked good enough to stick my nose to the screen.
Never saw a grill used like that to cook steaks, awesome cook! The steak prep was so simple yet amazing.
Thanks for watching, Mo.
Bought a Slow 'N Sear and tried this method tonight on 3 prime rib eyes. Followed instructions carefully. My wife, who is a gourmet cook, a friend who is a restaurant chef with 50 years experience, and I all agreed that these were the best steaks we have ever had. Better than any of the great Texas steakhouses we have been to. The steaks were done, but still juicy and tender. Every bite was delicious. Loved the smoky flavor. Will never waste a good steak cooking the old way. Can't wait to try a prime rib or tenderloin.
Awesome! Thanks for the feedback!
These are the best steaks your chef friend ever had?? Where is he a chef at? Golden Corral?
see you're living up to your name
If you have the time, nothing beats reverse seared over wood.
Thank you Maestro! You love your art!
Those look B-E-A-U-TIFUL! Just did reverse sear T-bones, and they were amazing. Yeah, a lot more fussing and work than just 'throwin' 'em on the grill,' but wow -- what a difference!
Dang it! That steak looked so good I nearly bit the monitor screen! Good video guys!!
Thanks!
I use similar method, but I cook them first in the oven, and then finish with a very hot sear on a cast iron pan. Reverse sear is the way to go.
what temp did you set the oven, and how long did it take, if you don't mind? I do not have a charcoal grill but interested in the method.
Greg Jackson you don't need a grill. This is a great video on it. You can play with the times to get the "doneness" you are looking for. ruclips.net/video/GZ4xl7XJM08/видео.html
Nicely made video. I enjoy watching different cooking techniques that I can learn from.
Just bought a $30 Rib eye. Going to give your method a try. Grilling is a hobby, so I am never apposed to trying new ways for a great steak. Always something to learn or experience.
I will follow up..
Truth! This video is so accurate. I cook my steak inside on a cast iron skillet using the constant flip method and butter basting at the end because I can't have a grill here.
I saw a guy buying 2 1/2” ribeye steaks at my local butcher, and I had to ask him how he cooks them. I have NEVER successfully cooked a thick steak. He told me about this method and said I had to check out your method. Thank you nice guy, and thank you Adrenaline Barbecue Company.
That's so awesome! Thank you for sharing. If you want to learn more check out the rest of our videos and our website. If you want to hang out with us, join us on Facebook! facebook.com/groups/slownsear/?ref=group_header
I tried this today and it works--my steaks were amazing!!
Excellent technique. Particularly the salting and searing parts. I think the searing method is particularly useful for sous vide steaks, where the searing method varies significantly. Thanks for the video !
I plan to try a few variations!!.
Man, those look good! I need to get a Slow 'N Sear so I can try that. Oh wait, I have one so I just need to go steak shopping! :)
LOL, yes Jim, you do!
I get my internal temp to between 125-130 then I take the steak off of heat. Let it sit for a bit while I prepare sides and get some serious heat going on the grill or on the stove top. Then in a cast-iron skillet (in winter and fall), or on the grill I have hot coals ready to go, sear the steak hard over the hottest medium available for about one minute per side. This is the best and most consistent way to prepare a steak.
Thanks for the feedback John! Be sure to check out our cold grate technique videos so you're getting the max benefit from your grill. Of course you do have to have an SnS or similar setup to achieve the right kind of heat. You didn't mention what you're cooking with.
Your method fucking sucks. Good luck destroying perfectly innocent beef. You're already almost completely cooked at 130.
You dont know shit about cooking a good steak if you're searing a steel that's already done. Please stop politicking about your mediocre cooking methods to the public. Its toxic, and might get someone slapped for serving a leathery piece of beef the wrong hombre.
@@Kyle-cv3de Did you even see that steak at the end, you hateful idiot? He clearly said to take the steak off indirect heat when it reaches 20 degrees below the target temp. Searing takes it the rest of the way. Learning to listen is an important life skill; one you clearly haven't yet mastered.
@@tewlbocks3362 it's cute how you think people cant recognize the original posters' second account hahahahahahahaha
Been doing my steaks very very similarly for years. Definitely the best method I’ve found. For a real treat, try some béarnaise sauce on top
Your steaks look great. I started using a cold grate reverse sear in the 70's and I do love a sear all over the steak. I done this method on chicken, pork and beef. Thanks for the great video.
Awesome looking steaks, would have been nice to see you cut the steaks with a straight edge Knife so you don't see it shredded, other than that I would love to taste those steaks.
And to have larger pieces to eat / taste.
That cutting hurt a bit indeed
That is some beautiful steaks and now I am VERY hungry BUT if I took an hour or so to cook a steak on the pit, My family would hang me by my ankles from our oak tree and place the ME over the BBQ pit. I will try this, BUT when they are not home. More for me.
This method works really well for thick cut steaks that have been marinated in a sugar heavy sauces like teriyaki. I used to burn the outside but with the reverse sear it comes out perfect.
I love the way you say, "We're going to put some oil on," and you don't tell what kind of oil. Thanks.
"One small sear for a man... one GIANT sear for mankind!" -Anonymous
lol
Like the reverse sear method quite a bit myself. It's great on thick steaks. I don't know if I'm keen on cold grate searing. The logic made sense obviously. There's some great steakhouses that sear steaks on flat tops and they're just phenomenal. But grate marks are what take steaks over the top for me. You eat just as much with your eyes as you do your tastebuds. Not knocking this method whatsoever. Looks phenomenal.
Tyler Your eyes have been taught wrong. Once your eyes learn what a great all over sear does for a steak you'll never look at grill marks the same way.
I agree with ABC re: grill marks....but I don't usually worry too much about it. This is my favourite way to do steaks (thick steaks......are there any other kind??), even over using my sous vide/sear technique which is great...just not this great.
I think is is also why I've generally preferred searing my steaks with a cast iron pan... never would have thought of this cold grate method, thanks for the tip.
If you dont have a cast iron pan I would suggest seasoning your steak first.. then wrapping it in aluminum and throwing it in the freezer. Then you can fry it on super high heat with very little oil in a good nonstick pan. Because its frozen in the middle you are able to get a really great sear on your steak. Preheat the oven to 325. Get a good sear on all sides of the steak, and then take that pan and put it directly in the oven uncovered for 15 minutes. After it comes out of the oven, put the cover of the pan on top and let it rest for another 20 minutes. I promise you it will be the tastiest most juciest steak youve had in a long time. It works best with thick cut steaks like a nice london broil, at least an inch to an inch and a half thick. Enjoy
hey Ed B...why don't you make a RUclips video?...'cause frankly, almost no one is gonna see your comment and most who do won't care one bit 'cause it has pretty much nothing to do with method shown here by the ABC guys.
you single handedly redefine the term "Oiling your meat" great stuff definitely going to try this love new ways cooking my all time fav food
I just used this method for the first time on my new Slow n Sear and I thought for sure that I over cooked the steaks. WRONG! They came out perfect and they were amazing. My family was raving about how good the steaks were. Thanks guys!
Glad to hear Jim! Woohoo!
That looks medium, not medium rare.
What determines the level of cooking (rare, medium rare, medium well, etc.) is the temperature at the middle of the steak, not the color. Different brands and cuts of meat all have varying density and color and trying to determine how done a steak is using that method is very inaccurate.
@@paulmohn1660 yes but wouldn't you agree that light pink instead of a darker red is tending towards medium? In most cuts of beef
@@socratese5 Nope. As Paul said, it's about actual temperature, not the color. Color can be an indicator, but medium rare is 130-140 degrees regardless of color.
Daniel Akerman, NY Realtor got it thanks👍🏽
They also looked tough to cut at the end
I feel like my steak is better than any restaurant in beef country( kcmo) and I season them throw them on a super hot fire probably 6-700 degrees. Depending on thickness you only need about 4-5 min a side and your done. I like a small chunk of wood with my coals for added flavor. Mine also get the whole side sear no grill marks.
Thank you Dave and thank you for the burger video as well. I appreciate you sharing what most people do not to help others.
Thanks Keith! Glad you liked the videos!
I started doing the reverse sear, as is demonstrated here, and it made all the difference in the world. My streaks are now a cherished meal. Okay, your video has my mouth watering again. Time to visit the butcher.
Serrated knife on a steak drives me crazy.. but overall great video
for real
"This is a very perfectly cooked steak." [saw... saw... saw...
Dull knife. Great Steak!
right lol
Read some of the comments about the time being crazy. I like the time I take BBQing and enjoy the whole process myself. Why rush? Cooking is enjoying the event, sitting in your chair with a cold one sitting with the wife. Nothing is more calming for me than starting those coals and taking my time making good steaks and with the 26" Weber adding the veggies and potatoes. Last week did some wings like this channel does them and loved it. Couple of beers, threw the ball to the dog, and had the best wings in a long time.
Life is short everyone, take time to enjoy it around the BBQ with some cold ones and the family.
Amen brother!
impressed with a new way to cook a good ribeye. gonna have to try this. liked your vid.
you forgot the most important step...let the steak rest for at least 5 minutes
Not necessary at all with this technique.
would ya look at it? just look at it!
I'm trying not to Harry crevis. hahaha
Looks fantastic and I love the look of the whole steak seared. Awesome video!
VERY similar to a sous-vide approach, which is far more controllable, but this looks awesome. When I sous-vide I sear on a MHP infrared grill with an Amazing-Smoke tube for that flavor. Great post, thanks.
This background music aged me 6 years.
Yeah we're limited on what music we can use due to RUclips's copyright restrictions.
@@SnSGrills No music would have been a better choice.
@@jeffpjacob Agreed. Why does almost everyone on RUclips want to talk over music?? LOL
That's exactly how I like my steaks to look!
Excellent. Nicely done. Good narration. I learned a lot. Thanks you.
I love the slow sear. I have two. One for my 22" kettle and one for my Summit Charcoal. Since seeing this video for the first time a couple of months ago I almost always use this cooking method. Great video!
Thanks Tom! Are you a member of our FB group? facebook.com/groups/1885522028370703
Oh man... what 2 mens do when theyre wives aren't home... lol
Racer X ;)
:D
I'm sorry where on this earth did you find a ribeye like that for $7
Recently my Sams had 3 pound Tomahawk ribeyes for 8 bucks. Labeled ground meat 🤣🤣🤣
That is the best looking stakes I think I have ever seen grilled! Wish I could smell them cooking.
roy mcdavid thanks! Not hard to do just takes time. Give it a try! Main thing is u need super high heat for the Sear.
Saw your video with T-Roy Cooks today and literally drove to Lowes, bought a Weber Kettle, and tried this method, but of course without your slow and sear, and spin grate, and the extensive preseasoning. Best steak I've ever cooked!!! Thanks so much! Placing my order for the S&S, and SG in a minute.
Awesome! Be sure to use T-Roy's link under his video. He'll get credit for the sale and it adds no cost to you. Also check out our Facebook group "Slow 'N Sear - Owners and Fans". Lots of great people there!
Adrenaline Barbecue Company Crap. Already placed the order. Any chance you can give him the credit after the fact? Name on the order is the same as my profile name. Thanks!
Dave we already checked. He got credit!
Adrenaline Barbecue Company Great!
Great, 2.5 hours to cook a freaking steak. I'll pass and go direct.
I agree. They over complicate a simple process.
It's great for tubesteak
lol
All good things take time. It's just a different approach, can't comment without actually trying the method.
Different ways of cooking depending on the circumstance.. if you just want a steak? Yeah.. you can cook it in less than 10 minutes and make it delicious.. if you got all the time in the world and want to try to make a better product? Why not?... just because a steak can be cooked in 10 minutes and be awesome doesn’t mean a 2.5 hour steak isn’t good...
Steak looks medium to me.
yes it was--thank you
and, whats your point
I believe that his point is that in the vid Bob says Red when describing the steak and it doesn't look Red which is the sign of Rare or Medium Rare. This method does not lend itself to us Rare lovers of steak !
I agree that’s medium haha
that's what a meat thermometer is for
Fixing to try this technique tonight got my slow n sear for the weber last week and did a brisket for a first cook with it, what a amazing product, cheers boys all the way from Australia 🇦🇺.
Watching all you Americans on RUclips learn how to BBQ properly, you guys are next level 🍻🤠🇦🇺
absolutely fascinating. ...
The perfect way to cook steak is however you like to eat it!
I'm sure they're great, but if It's way too much fuss for a good steak. About 2 hours for a steak that would have been fine in a 7 min. fire. Fast and hot, is how steak is done. You made 3 small roasts.
I don't bother with it every time but in blind taste tests it wins every time.
I agree. I followed this method exactly as they said. It was a good result, but all the extra work made it maybe 5% better than usual. It came out a tad smokier than traditional searing, but again it wasn’t worth the extra time and steps.
Another awesome video, thank you for sharing.
WOW !! I sous vide steaks before searing but YOUR method of searing is the best I have ever seen.
This guy likes to play with his meat way too much! Reverse sear is if you want to smoke a steak and you want it to absorb some nice smoke flavor using wood. Once a steak is seared the smoke won't absorb into the meat anymore. This person is reverse searing with charcoal....
Isaac Soto check out more info on the cold grate at this link, and check out the videos at the very bottom. abcbarbecue.com/cold-grate-technique/
all that fuss and you cooked it medium dude.
Isaac Soto we know they look that way, but it was poor color saturation due to the lighting. If you watch this video you'll see what the color corrected steak looks like: ruclips.net/video/S1smrY2hY0g/видео.html
Try cooking a steak using this technique and let us know what you think! Only works if you have a sear zone like the Slow 'N Sears though.
The linked video is an advertisement for the slow and sear and shows no steak that has been cut. Please try again sir.
tech know shaman you should re watch the linked video because it literally shows the steak that has been cut clearly
Isaac, not only is the link provided with deeper color saturation to make the product they are "selling" more attractive but if if you would like to get a look at their handy craft, look at this carbonized cancer plate ruclips.net/video/0ihn4znOrdA/видео.html
Amazing how chef's have been cooking excellent steaks without this amazingly complex method for decades.
Right...because culinary school isn't complex at all.
Curtis Martell chefs in fancy restaurants sous vide and leave them in bags to have them ready to sear as opposed to constantly smoking over low heat
This is the best method I've seen. Can't wait to try.
[My opinion for what it's worth]...what a convoluted complicated,over technical process for grilling a steak, My goodness, The sea salt brine time is important. the room temp cook is important. The pat dry is important. The precook seasoning is important. The internal temp. is important [use a instant thermometer]. But a 50 minute reverse sear time is a little "OCD". Professional steak BBQ teams that I know of do not use this method. I'm sorry but cooking a great steak should be a lot quicker cook than this hour long process.
Dan this technique has been tried by MANY folks. Everyone that tries it loves it and many say it makes the best steak they ever made. The only nay-sayers, like yourself, are folks that haven't tried it.
As far as steak competition... We're cooking for our families, not a judge. Competitions have specific rules about grill marks and doneness that give you an inferior result, but it makes those results consistent and thus easier to judge.
Your right, Competitions have rules that don't accommodate your method . I suppose I will have to try your method to see if that extra hour of cook I can taste the difference. I'm skeptical if the prolonged reverse sear grill time is worth the effort to grill a steak. A good steak is a cut that most BBQ cooks depend on to cook [correctly using your prep guidelines] in a relatively short time while entertaining family and friends. I do use the "slow and sear" for all my low and slow cooks. It's the BOMB!
Let us know how it works out for you! Are you a member of our FB group? facebook.com/groups/1885522028370703/
this isnt 'great steak method' its PERFECT steak method.....this isnt mass production in the least time possible. most people i know who are BBQ'ing at home would gladly wait 50 minutes and try this method.....your comment isnt 'worth' anything
Did I miss something? Where did you get 50 min?
this took way longer than it needed to
EGGJAZZ yup, 15-20 mins indirect at 350 then dead fast and just as good
OMG! Thanks for sharing your beautiful recipe! The salt on steaks first surprised me as I always thought salt was a no-no....I can't wait to try your method!
You bet Sheryl. Let us know how it works out for you!
What a find. Found your channel posted in the fb group, "RUclips Cooks". Those steaks look awesome. Subbed and liked #2092.
Just checked out your channel and subbed you back!
that's not medium rare. more like medium. & who the hell cuts the fat off a ribeye?
The lighting didn't show the color as well as we'd have liked. Thanks for watching.
if you say so Bob...most restaurants list medium as a "warm pink CENTER" and that steak is clearly pink throughout....so it's really semantics and opinions. That's exactly how I like my steak...I don't like cold meat. Each to his own. As for the fat,,, he was talking about the excess fat on the one steak...which clearly would not cook using this method...you'd have to turn the steak on it's side to get that much fat to render at least somewhat. I'm gonna guess you iron your underwear.
low and slow basically heats the entire steak to a fairly even temp...much like sous vide...and can be done to whatever doneness you desire...then searing to finish. Some I'm sure is camera, lighting and color...but mostly it is that you are not used to seeing a steak cooked evenly edge to edge...and with low and slow or sous vide...redness and color tend to come out more after steak is cut for a minute or so. Pick your temp and you can have it however you want.
Out west we call that medium. You need the center to be only a warm RED to be MR. Most people on RUclips are cooking medium and calling it medium rare now. It's a trend.
If that is the case, what does rare look like?
This has to be lamest way to cook a steak. Soooo time consuming for a steak that can be simply q’d and tastes just as good.
have you tried it or any other methods? or talking out of your ass? how do you know it tastes just as good as your burnt "q'd" steak? you sound like a liar trying to talk shit.. like most people.. which is sad
you should get a Nobel Peace Prize for that method...I would've never thought of using a cold grate rotation approach for total sear. A+
Thank you! We will soon have a grate coming out that makes the technique even easier to execute!
Made my mouth water. Thanks for the great tips.
The intro was maximum level cringe but the food looked maximum level good
So, you are like a steak scientist huh??
Works for us!
@@SnSGrills Let's Call Him a Meet-Eator-Ologist !?
Great video guys cant wait to try this.. It makes perfect sense.keep it up thanks
Thank you!
Tried it, had fun, was fantastic and my wife and kids enjoyed rib eye. Different texture, seasoning is well within meat so be careful.