How To Grill The PERFECT Steak Every time! | Cooking Is Easy
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- เผยแพร่เมื่อ 9 มิ.ย. 2024
- Grilling a steak in not hard, it takes a few simple steps to follow, and in no time you will become a grill master!
Seriously, its all about time and temp. Keep it hot, move it a few times, 10 minutes from start to finish.
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Check out how to make an AWESOME Tomahawk Steak: th-cam.com/video/Xyzfm4WQ4h8/w-d-xo.html
Are you not closing the lid after the first 5 min?
As a chef for many years may I suggest something, always oil the steak never the pan, and when seasoning just use salt not pepper, salts cooks, pepper burns, so pepper after it’s cooked.
thank you!
Love this!
Make some youtube videos
peppers don't burn at this size. pepper only burns in large chunks
Thank chef for taking the time to get it straight for us :)
Pro Tip: When you rotate the steak for the grill marks. Place the steak on a part of the grill grates that have not been used. Those grates will still have their original super heated temperature.
Thanks, good to know!
Ryan, I love how you handle your meat
Yes, my mouth is watering for your meat
@@tjwillaimsHaugerApologize right damn now lol
Thank you 🙏🏿
When you flip it, always move the steak to a new hot spot on the grill
yep this is super true!
@Jesus has given you all. Repent or die. No
True professionals move the steak to a different grill entirely, EVERY TIME THEY FLIP. If you only have one grill fired up, you're an amateur. I arrange my grills in a circle, and do my steak dance in the RING OF FIRE.
Tongs in each hand serve as drum sticks, with which I beat tribal rhythms, on the DRUMS OF MEAT WAR, and I paint my face with a dark camo pattern, using natural lump charcoal to scare the living shit out of my vegan neighbors. Ever since the last 4th of July, they refuse to look me in the eye.
@Jesus has given you all. Repent or die. Is this a motivational passage if you’ve seasoned your steak and run out of propane halfway through?
Very true. This video is rookie as hell. Forgot to mention let the steak rest 1 hour at room temp before cooking
Hard to believe you’re being criticized at all. Perfect video, simple and easy instructions. Great job. Thank you
Think 10 and 2 for diamond grill marks. Agreed with others that you have to move the steak to a clean part of the grill for consistency.
Was looking for a tip like this for the grill marks. Thank you!
I used your method of cooking the ribeye. Drying it with the napkin and seasoning. Then counting the timeframe and it came out beautiful. Your video was super helpful. You changed my way to approach ribeye and thank you for your video.
My wife and I cooked our steak dinner like you showed on the video and it was delicious. Thank you.
My mouth was watering this entire video. Great video! Thanks man!
Thank you so much for this method. These were the best steaks that my family have ever made at home and I wanted to say thank you. Absolutely flawless without being overly complicated. Once again thanks!
Followed all directions. It turned out to be one of the best steak I've ever ate 🎉. Thanks for the video!
Thanks for the help, great instructions
Did 9 NewYorks for Father’s Day last year using your method and they delicious. I was so nervous and it was so easy. Will be doing it again this weekend and wanted a refresher. Thank you
9!!!!! Congrats!!!! I’m impressed
I know what you mean! I made it for the first time and was so nervous but it was so easy & came out amazing!
Good video. I follow the prep steps but then give the meat a quick bath in melted butter before placing it on the grill. Gives it an awesome crust!
Thank you!
You are 100% correct.
Ghee is even tastier! Steakhouse secret.
just tried this technique, really easy to follow directions and steak came out perfect - will be my go to from now on!
Hope you enjoy
Yep, you are right. I tried it, it was the best tasting stake that I have ever made.
I'm a terrible cook, but this came out beautifully. Thanks!
It was my first time, followed your instructions and this was one of the best steaks I ever tried! Thanks a lot
Lmao
Yes. Flip your. Steak. So. Hard
@Josh Smith This video is garbage. Search YT for "Guga Foods" ---- Use real natural lump charcoal - not an easy bake oven. Gas grill - Travesty right from the start.
@Josh Smith if you knew how to read, he said it was his first time. Crazy
@Hewhoremains420 you asked what he did differently after watching the video! Why be a prick? If you don't like his video just move along, don't be a hoe!
I'm glad you like raw meat
Thanks I can’t cook anything to save my life and after watching this video I’m the steak grill man for the family. Kudos!
😂 easy tiger
When is he going to finish cooking the steak
I had the same result, though not from this particular video.
After I watched just *ONE* seven minute video a few times and implementing that practice the fam won't go anywhere near a steak house. They tell me a week in advance when I need to cook steaks and I've got no escape route...
Thanks for this video, best steaks I've grilled to date and extremely simple!
My your recipe was used today for our black angus ribeye steaks 🥩 🥩! This was the first time our grilled steaks tasted better than restaurant steaks!
Mmmm! Easy and sooo fine!
@Hello there, how are you doing this blessed day?
Its so simple, so easy, you nailed it!! Perfect NY strip, my favorite cut.thanks!!
thank you!
I just did everything he said and it turned out amazing
Bro. Thanks so much for making this video. I’ve used it several times now and it’s awesome!
i just started to learn how to cook when covid started (mostly because my favorite restaurant had to close). since i just moved out of my apartment, and into a house, this memorial day weekend was my first time experimenting with cooking a steak on a grill. so, thank you for this video, i did what you said, and it came out great! i made a bit of a mistake by not letting my grill warm *all* the way up before putting the steak on (it was at 550... but it was still going up. i brought the heat back down after i saw it hit 650. still came out good, just a bit extra char on one side). but now i wont make that mistake next time. so thank you again for helping my culinary growth!
My favorite restaurant never opened back up. Thanks to our sorry ass government. Supreme Court is useless.
@@dmitry92203 We THANK our glorious government for doing things right. Maybe you can learn how to cook a great steak too? Save your money, son! Sounds like you should be a little more fiscally responsible. Just like our GLORIOUS government is! Thank you so much.
@@dmitry92203 Exactly, they destroyed so many small businesses for nothing. I hope people don’t fall for this stuff again, mass noncompliance is the only way to keep a horrible economic disaster like that from ever happening again.
@@mrgoggles1963 love steak, hate the government
@@billystink4611 unfortunately there will be way too many people who will submit to democrats will, I know I know you will say NOOO it’s the republicans!! But unfortunately the truth nobody wants to hear is of you are black you can get away with civil disobedience just scream racism!! But if you are white and you try that or break the law in general….they will bury you under the jail, have the FBI monitor you (even if you are a concerned parent trying to keep your child from being taught transgender is cool and critical race theory) it’s crazy
Making it for Father's Day, hope it comes out perfect!!!
same !
This method turned out really well, thanks.
It looks really deliciously baked! I like videos like this.
Great job...only change I make is that, once seared, I move to (much) lower heat to finish cooking. Other tip is to brush with clarified butter.
Thats what I was wondering. Have one side high, to do the sear. Other side just to keep it going?
@@BigstickNick yup!
Classic, simple SPG seasoning, love it!
So good!
Great cooking advice! Thank You!
Perfect way to grill a ateak. I always put a spoonful of garlic butter on mine, let it melt in the last couple minutes on the grill. Delish!
A little butter bath right before you drop to sear helps with flavor too. So, lots of seasoning before because you'll lose some in the dip bath. Looks good though. 👍
Steak came out perfect!! Great job
thanks!
Come and see our channel and subscribe if you liked the recipes 💚 !
Nice and simple thanks man 💯
My 18oz ribeye came out great by following these steps, if you have green beans and squash/zucchini it pairs amazingly. Great video 👍
Followed every step and made the best steak of my life tonight. Appreciated 👌🏼
Remember no steak in a restaurant will ever come close to what you can achieve ;)
@Hewhoremains bro are you mad?
@thelazyoz2061 yes he is, I've read multiple responses on this video and he's a complete jackass! He thinks he some grill master that knows everything there is to know and if you don't know as much as him you shouldn't be allowed to grill!
Just followed this for a dry aged ribeye. Came out incredible!
Thank you so so much for this!!
Nice video…just a reminder though. On a Weber grill the wider, flat side of the cooking grates are suppose to be up. This from the Weber web site: “The wider, flat side of the cooking grates should be facing upwards for cast iron grates. The underside is more pointed like the top of a triangle. There are four small legs in each corner on the underside of the grate to ensure a level cooking surface. This will help stabilize the food. Additionally, the wider, flat side of the grates will be easier to clean after grilling.” I grilled with the narrow side up for years, 10+, until my cousin the grilling king flipped my cooking grates over. Much-much-MUCH easier to clean/scrap off. BTW, stay away from wire brushes. Sometimes little pieces of these brushes get left on the grill. Great grilling to you.
Thank you for this tip, I also had it backwards.
You've got to be kidding me... The grill came this way and I never questioned it. It's so embarrassingly obvious now lol. Thank you for this!
Got to go check mine now! 😂 Thanks!
going to turn my now, after six years !
How do you clean then?
Weber recommends that the wide part of the grill rack should be what you grill on and the pointed part should be on the bottom to help funnel the juices onto the flavorizer bars.
Yes I learned this recently ahahaha its so much better that way
i don't get this, i havea weber gas grill and i have the flatter side of the grill grates always up, but not sure what you're saying here, can u please explain a little more
@@joshe272 I am saying that the flat side should be up exactly as you are using. I always see the grills that are set up in stores having them the opposite way. So I googled it and found a statement from Weber about that.
Thanks, finally got a grill and worked perfectly the first try!
Thank you for this great advice!!!!
I see all the expert chefs have been summoned to another "how to do something perfectly" video. It literally never fails.
yep yep yep thats me
Sure if the meat is perfect no importance of the manipulation!!?!
Well the grill marks were a disaster. He knew he fucked up, probably should have re-shot this.
@@elbob17 Meh, not that worried about grill marks. I've never gone to a Michelin Star Chop House and gave a damn about grill marks. Sear, crust, tenderness and taste is what matters. Not necessarily in that order, but yea, grill marks rank very low on the list.
Unless you're real "chef trained" cook..then you can critique the mistakes.. it's obvious to real chefs..
I've been retired for a few years now and took a part time job at LOWE'S assembling grills. I've built a few hundred for sure. Weber Grills have the grate that you can reverse. When assembled the pointed end is down towards the burners. I read some of the post below and just thought I would tell you. Either way is fine. I also took the Weber Grilling school. Here is what they tell you do. Get the grill hot 500 or so. put the steak on for four minutes, flip it one time for four minutes. Take it off and let it sit for three minutes. Adjust the time and you will have a perfect steak every time after that.
Good to know!
I like my cast iron grills with the pointed end up for anything that is solid, such as a steak or chicken or whatever. I put the ‘flat’ side up for burgers and other ‘composite’ food, as well as for flaky fish if I’m cooking that directly (as opposed to in a skillet). The grill marks on steak are more elegant with the pointed side up.
@@Gk2003m Yep, sounds like you figured it out. I do the same thing.
Makes sense with the flat side up, it will transfer for more heat because there will be more surface area to transfer the heat. Thanks for the info. I'll try it out!
Gordon Ramsay has done steaks with only one flip, and the flipping every 15 seconds. The difference in results?
Nothing.
I come back to video every time. Thank you sir !!🙏🏼🤝🏽
Thanks bro‼️🏆
Thank you so much for this video. I'm horrible at bbqing steaks. They always come out tasteless and tough. I followed you instruction to the letter on somerib eye steaks that were on sale. My partner praised them and ate every piece. He usually complains they are to tough. I think we shall put steaks on the menu again. Thanks a lot!
Repent and stop being a homosexual
Wholesome
After each step do you close up the grill or keep it open? Thank you. Solid video. Btw i like the 10 degree tip.
yes close it so the temperature inside the grill remains high
It turned out great thanks
thank you lol. I've grilled my first medium rare steak in my life and im almost 30. You're a god send lol
Nice job. I’m not a lid closer. I feel with it open the heat and flame can breath and move up toward the air more. Closed tends to smother the air and begin to bake the food
Lid closer makes it hotter, hotter better!
Really enjoyed this grilling lesson - looks delicious - thanks!
Glad you enjoyed it
Come and see our channel and subscribe if you liked the recipes 💚 !
Fantastic and easy recipe for the perfect 4th of July steaks! Thanks for sharing these tips.
Mouth really was watering
Wow ! Thank you the most Informative video on here , so basic yet no one explained the patting down the meat , thanks again
Woooo! Glad you liked it my man, I wil make more so be sure to subscribe!
I'll)
Thanks for a great and useful video. I can't get my grill to 900 degrees so I can use this guidance. I believe, though, that I'll only use kosher salt prior to grilling to avoid possible adverse consequences of burned spices.
get it as hot as it goes tho!
Ditch the gaseous POS and use mesquite charcoal. It’ll get much hotter than your gas grill can ever accomplish
I thought he grilled at 550 not 900??
@@jedr.3494 trolling
wow thank you sir going too show my son hes the expert grill person in our family your right your making my mouth water as im writting this. thanks again
Hope you enjoy
Thanks for video
Steaks came out good !
Haha... "if your mouth isn't watering, then there's gotta be something wrong with ya" looks great! Thanks for posting!
Thank you!
so funny! My mouth WAS watering = seriously! Need some more beer!
If your mouth is not watering, you are a vegan.
Vegans are crying right now
Forgot to mention at the beginning that the steak should be at room temperature before putting it on the grill. Don’t take a steak right out of the fridge, season it, and then put it on a hot grill while it’s still cold.
I think it's pretty obvious that wasn't a cold steak going on the grill. Mate took time patting, seasoning etc, then preheating the grill. That's prob a good 15 mins right there before the steak first hits the grates.
it doesnt have to be
Why?
I cannot figure out for the life of me why people love to repeat this “useful tip”. This is one of those useless steak rules that people parrot because they have heard it somewhere before, instead of speaking on personal experience. Anyone who has cooked their fair share of steaks knows that letting the meat get to room temp is pointless, its a waste of time and doesn’t help the steak cook better. when you put a cold steak on the grill you get a way nicer sear on the outside without having those gray bands in the center, every steakhouse in America cooks steaks straight from the fridge
@@radwansoueidan6390World renowned chefs Gordon Ramsay, Bobby Flay, Emeril Lagasse all say room temperature steak cooks more evenly. Are you a chef? Serious question, not being a smartass.
Just cooked one as you showed same cut and danm that kosher salt hit just right. Great and simple ty
I just got a grill. I'm about to make this as my first meal. Thanks!
Salt draws moisture to the surface. By drying and then salting, you’re just pulling moisture out of the meat to the surface as it’s being grilled. If you salt 30-45 minutes before grilling and then pat the meat dry after the salt has been drawn in to the meat, you’ll have better results.
@Jesus has given you all. Repent or die. Is salting meat a sin? I’m pretty much fucked then.
I agree
@Jesus has given you all. Repent or die.????????????????????????????????????????????? 😊
Yep-- I do the same with the salt
This step was the game changer for my steaks. I also used to err on the side of caution when it came to adding salt lol
A better way to do it is to have burners on for one side only and sear on that hot side a min each side of the steak, and then move over to the cool side for a slower cook to finish the steak off. And an even better way yet is to reverse sear, where you cook for longer period of time at 250 degrees and then once up to temp, do the sear after heating the grill up a bit.
Your way is your way.... not "A better way"
@@dace938 He’s right about drying the meat and this method optimizes on speed of cook. But if you want a more consistent done-ness, slow cooking it after (or ideally, before) the sear is the method you want to use. But steak is steak, either way at worst it will be frigging delicious.
@@GreatLakesDrifta you nailed it, a good cut if steak really cant be ruined for me personally if its somewhere between rare and well done ill eat it with no complaints
@@GreatLakesDrifta It shows most of the people here don't know what a good steak is. Cooking high heat the whole way through gives a steak exactly what came out here. Lots of grey overcooked meat. Only saving grace is this streak was fridge cold so 10 minutes (yikes) on the highest direct heat didn't overcook the middle. This is a mediocre steak even before getting into seasoning it right before cooking it hardly lets any flavor penetrate or even help dry out the surface.
Just did the same exact steps! Perfect steak!
Thanks for sharing all of these detailed steps!
You are so welcome!
Absolutely awesome there's a million different techniques this is a good one. But a couple years ago I heard about another technique that I used to religiously. You salt that puppy with sea salt the night before patt it in. Let it sit on a cooking grate uncovered in your fridge overnight. You will not believe the difference.
Dry brine technique. Agreed it’s amazing.
Great tip!
Do you pat dry the next day? Or pat dry before putting the salt?
@@jerryrodriguez1392 pat dry before putting the salt. It's going to be very dry the next day on the outside. All the moisture is locked into the meat.
Just the salt, not the pepper?
The easiest way is to always place your steak at the 1 o'clock position. After 2:30 seconds, move to it to the 5 o'clock position. Repeat on the other side. Laying a steak parallel to the grill grates always grinds my gears lol
Horrible grill marks ..plus he poked a hole in it, to check temperature, a real chef does the thumb- finger test for doneness..then he turned it over yet again...juices flowing out... only flip a steak once... hes not real chef trained, cook...
@Trixie K that's a huge no no cooking steak... it pokes a hole in the meat and the juices all run out...especially if you flip it over again and cook it longer! Saddest looking piece over meat ever.. probably dry too...considering what happened to it. I speak from years of experience...
Thank you for your comments
It didn’t hurt that I have the same exact grill. Thanks.
Awesome, I bought my first steak. I'm going to cook it tomorrow 👍🏻👍🏻👍🏻
Over the years cooking this particular New York strip Choice steak, I have found that salt, and pepper is proper, but if you put garlic powder or garlic salt on your steak it will have a tendency to dry the meat while cooking. I use a searer on my grill with natural gas. count to 60 for each side then put the steak in the center of the grill. cook it to your taste. should work well.
A good "Griller" Knows that adding more than just salt and pepper will ruin the natural favor of your steak. I stopped this video as soon as I saw the garlic powder.... that's when I knew thia guy isn't worth a minute of my time... then I came to the comments.
Pro tip: you've got the cooking grates on your grill upside down. You want the flat part on top.
My guy, you just changed my life thank you lol
@@ryanmayacooks lol
Lmfao
@@Guywithair2 swear
Wow, seriously?! I always thought flat side down lmao
Awesome job buddy!! My steak came out great. Thank you!
Just nailed some medium well ribeyes after watching this quick video! Just cooked a little bit longer after flipping and it looked so tender !
Looks good! If I might add, I salt the steak right before it goes on the grill. If you do it any earlier, I find that the salt draws out the moisture and negates the drying process. So, do it at the last minute.
Same! i agree
Great observation mate .
I always use garlic salt and forgo the garlic powder. Is there a difference ?
@@Bitterstone3849 Garlic salt is salt.. Garlic powder is just garlic,less salty more flavor
Look up dry brine
For drying the steak, instead of using paper towel, you can try seasoning it liberally with salt and then leaving it in the fridge on a rack-tray for at least one and a half hour. In 20-30 mins, you will see beading and after about one hour of that, all the moisture is pulled back to the center of the steak.
Liberals suck!
So you don't dry it off at all?
Awesome thanks for the tutorial
Lovely steak. Thank you for your advice
Looks good.
Well done.
You, not the steak temp.
The result looks great. I usually keep the meat some hours in olive oil together with garlic and rosemarin. Also, I use much less salt and pepper, at about half of cooking.
Good time I will try!
I found good results using Italian dressing
I want some!!🤤🤤🤤 I love watching people cook steaks for some reason
I’d like to say thank you. Cause of you I know how to cook a great steak and my wife loves me more now!!!
Just cooked me up some beautiful steaks using this tutorial. Thank you!
wooohoo! Awesome glad you liked
Nice! However I’ve always preferred a charcoal grill vs gas. Don’t know if just me but the taste of using charcoal vs gas just taste better. Furthermore open fire or wood trumps both charcoal and gas in my opinion. Still great tips tho 👍
I use to think that until I noticed what makes the biggest difference is how much fat is on the meat, and how much of it(fat) drips onto the plate or coals below...it is the smoke from the dripping fat that gives it the bbq flavor not the method of heat source. So long as the fats drip onto something below to smoke back up onto the steak...it's all good.
Only have a gas grill atm!
mesquite charcoal 👌🏼🔥
@@ryanmayacooks Life is too short for no charcoal
Great Video...LOL man was my mouth watering...will try this tonight!
Thanks for the vid, my steak came out perfect with your cooking method!
Great to hear!
Allow the steak to get to room temperature prior to grilling. Do not quarter turn on the first side. You need to flip to sear in the juices. Then quarter turn and cook to desired temperature.
I heard that does not do anything
@@ryanmayacooks I think you're right. Otherwise roasts wouldn't be juicy. Searing is only about flavor and texture in my experience.
Very juicy, very tender, very raw lol looks amazing but I would let it stay 1 minute more for my taste! Great video nonetheless 💪🏾👏🏽❤️
Thank you 😋
Def not raw. Thats great your taste are different but this isnt raw
Great video! My steak came out delicious thank you 🎉🎉🎉
Wow. Yummy!
If you grill it for ten total minutes with the lid closed you’re gonna end up with shoe leather. That feels like way too long. Are you closing the lid the whole time you’re cooking?
it depends on thickness of meat, but usually not closed the full ten minutes.
You must be using that dollar store steak.
Did you not see how precise the man making the video was with every detail.
He was even upset with himself for his bar marks he wasn’t happy with . He could of re-recorded it until it was a nice criss cross but which only make it look nice for presentation. But he didn’t. Because that wasn’t the point of the video and fair play to him he did it in its purest form.
Did it look like leather ?
This man has helped thousands upon thousands people from all over the world to cook a better steak , and thousands more have probably tasted it. Just from this video.
We all thankyou for your input though.
I dont eat steak but I have to agree. Doesnt look at all like leather man, looks pretty proper
How could vegetarians and vegans not love meat
hahah true
I love it... just cant eat it. 😅 Here to grill a steak for the hubby.😊
That’s why they are constantly trying to make everything vegan meat flavored.
Little late but have been making steaks 5 days in a row now thanks
Thanks 4 info. Always been wondering whether to fry over stainless steel pan or grill in over.
No good steak can be cooked in a gas grill. Period.
???? whaaaat? What grill do you use?
@@ryanmayacooks Wood. Only Wood.
@@actitud gotttchaaa, a little difficult for us but must be nice to have lol
I agree wood is best. But I cook steaks on our gas grill and they're better than any steak houses here in Texas, better than Perinis and better than Ruth's Criss.
@@a.humphries8678 noice!
Yeah that steak looks less than appetizing
It was a good steak. Thanks for the recipe
I have tried
Very good 👍
Thank you for your teaching me
yes!