I have always been the sear first, but I've heard alot about this reverse searing and you are truly very informative and helpful. Good stuff! Thank you
I really like Sous Vide steak and then finishing them with the torch like in the new intro! Man listen... Dammit man... I might have to do a Costco run myself.
I've never tried the Sous Vide. It looks interesting but man I love that smoke flavor in my steak. One of these days I may give that way a try though. Thanks for watching my man.
The NYS looked great and then there was the Big Dawg. Nice grill marks. Grill Grates are great to do that on. Can you believe I don't have any. Nice steaks
Thanks Phil. Yeah these things are AWESOME!!! No flare ups and great grill marks consistently. And yeah I thought you had all the toys my man... Thanks for watching...
Usually my steaks are about 1.25 to 1.5 inches thick. I will grill them over coals directly and just keep flipping them every minute until they are done. If they are very thick I will indirect cook them first until they hit 110 degrees. And then direct grill.
Recently, I ruined a couple steaks by keeping them over direct heat too long, drying them out. Next time, I had a steak about 3/4" thick and I first seared it over direct heat for about 1.5 to two minutes each side, then grilled it over indirect heat and it came out very good. I am afraid I'll screw up if I try reverse searing, the challenge to me is keeping the initial heat at 250 degrees. This video helps and one day I'll have the nerve to try reverse sear! Thanks!
I like to season my steak with a little of the Montreal seasoning by McCormick and I add a roasted garlic seasoning to that with the little black pepper
I've never had a reverse seared steak. I did a pan seared rib eye on my channel. I'm gonna try this. Also, I'm with u on the kids not getting the rib eye. I just joined the dog pound!!!
Nicely done love my ribeyes also but do like a good flat iron steak at times my go to steak seasoning is Kosmo cow cover and Texas beef smoke on brother
Luv to do a reverse sear. I dont own the M1 YET!!! but do have a 1965 classic PK with Grill Grates. I like using a combo of Pancho's and Lefty's steak seasoning for good penetration and the SPG for that good look and flavor that it give s the steak!!
Great looking Steaks and those Grill marks where on point . I like Ribye myself or New York strips. Reverse sear is the way I go . I don't use smoking wood on my steaks but I use B&B Hickory lump charcoal for the flavor .. Great cook
Reverse sear makes it a lot easier to hit your target temp and for me is a much more consistent and flavorful steak. The cook is also much more even through the meat from top to bottom.
Always remember to use what tastes good to you. Taste the rubs right out of the bottle. If you like it, try it out. No rules in BBQ so you can use whatever you want on whatever you want. If it works, GREAT! If it doesn't, now you know. Just have fun with playing around with them all...
We switched over to reverse sear years ago and never went back. 90% of the time we dry brine with kosher salt, then season with pepper and light salt before the cook.
EXPERTLY DONE!!! I just watched you hanging out at T-ROYS with a content creator party. Why didn’t you taste the steaks at the end of the video though? I’m curious. I was in a crowded room it was noisy when I watched this video so I couldn’t hear. Maybe you explained it already but I don’t know.
I just didn't film it bro. I was fighting daylight and was trying to finish the video shoot. I have lights now so shouldn't be an issue going forward. Steaks were amazing though! Thanks for watching. And that creator hook up was sweet!!!
I like to smoke on low and sear. Wondering what temp you have your coals at to slow cook. I usually aim for 180 but not sure if that’s the best way to go. I have essentially want it in smoke as long as I can get it
180F for me is way too low unless I am really trying to fortify a smoke flavor. But then again if I am doing that, it is usually with a much larger piece of meat. I usually shoot for the 275F neighborhood. It really is a preference thing though. For me, 275 is a good comfortable temp that cooks fast enough for me and gives me a good smoke flavor.
I always reverse sear using the cold grate method. I want the whole steak seared-- not just grill grate marks. I've been doing ribeye, NY Strip, and Prime Sirloin lately -- whichever one Sams has marked down that day. All taste fantastic when seasoned and prepared well.
My favorite steak is a filet mignon, medium rare, reverse seared. Sorry, no smoke over here in my oven. I use a full size beef tenderloin, trimmed and tied, then sliced into 1.5" to 2" thick steaks. The steaks are tender and tasty. Mmmmmmm-mmm.
Hi Dawgfather, HAPPY NEW YEAR FROM AUSTRALIA!! I am getting into pellet smokers and Love your channel . Am keen to get some grille grates however cant seem to find them in OZ. Can you let me know where i can buy them? Cheers mate Mark
Hey Dawg, when I am grilling steaks sale and pepper or Montreal type steak seasoning then I either whip up a batch of bernaise or a compound butter of my choice. Love your channel
Once I learned how to reverse sear I haven’t done it any other way since! Question for you, is it ok to take the steaks off the grill and leave out at room temperature for ~15-20 mins to get a new batch of charcoal screaming hot for the sear? Wasn’t sure if that was “bad” and I should try to time next prep a new batch of charcoal for searing while the steaks are still slow cooking or if it’s not worth stressing over
Just go for it Jay! Most of the BBQ TH-cam community are awesome people that are eager to help. We are all a work in progress. Can't wait to see what you do. And thanks for watching!
That looked spot on brotha! My favorite way to make steak Is reverse sear also. And I'm with you on the ribeye or strip. Those are my go to choices. Good video man
If you don't have those grill grates, is there a way to do the steak over direct heat without flare-ups? I'd be afraid of those open flames charring the meat.
Grill Grates are designed to prevent the flare ups. Using the regular grates won't have the same luck. So it really comes down to assuring you have the coals completely ashed over before putting your steaks over them to sear. I believe that's the best you can probably hope for with the regular cooking grates.
Very well explained sir.. You did an awesome job handling those steaks. They looked great too. Meatcranium BBQ AND Review sent me. New subscriber and can't wait to see more. Thanks for sharing.
My wife and I both prefer medium rare. I use salt,pepper, garlic powder and onion powder. We used to cook on cast iron high heat and then in the oven to finish. Now we are a fan of slow smoking with no sear at all.
Great looking Steaks. When that big ol' Ribeye started sizzling, it had me yanking the end of my chain, just a barking and howling. Nicely Done. Thanks for sharing. 😎.
"Locking in the juices" is a myth, which is why you don't need to sear at the beginning. The purpose of a sear is to add color and texture and flavor, but by no means does it have to be done in the beginning!
@@TheDawgfathasBBQ No I've been an admirer for several years! My comment was aimed towards viewers who might be skeptical of cooking steak in any way other than searing at the beginning, because it doesn't have to be that way.
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If you guys like Weber kettle cooks, click here: th-cam.com/play/PLwGJilGGtsRMyJhesOzIBp2Fd1gWAgYaI.html
I have always been the sear first, but I've heard alot about this reverse searing and you are truly very informative and helpful. Good stuff! Thank you
This is the first video Ive seen on smoking Steak. I'm trying this process in the weekend.
Just started the reverse sear technique when I got my weber. You make it look easy! I learned a lot, thank you!
Glad I could help!
Those steaks look absolutely delicious. Great job. From Trinidad
Thank you for watching..
Thanks dawg
I really like Sous Vide steak and then finishing them with the torch like in the new intro! Man listen... Dammit man... I might have to do a Costco run myself.
I've never tried the Sous Vide. It looks interesting but man I love that smoke flavor in my steak. One of these days I may give that way a try though. Thanks for watching my man.
Those steaks looked really good bro! 👍🏼
High compliments coming from a great outdoor cook/pitmaster such as yourself Joe! I'll take it and run!!! Thanks for watching bro.
That is a nice collection of cookers you got there! Awesome Steak! NY Strips for the kids, I love it! LOL!
Thank you sir. Love cooking on so many different things for sure. Thanks for watching.
yep, I smoke my ribeye first then sear it afterwards, amazing flavour!!!
salt and pepper works well.
Tex Joy Steak Seasoning is a favorite of mine. Ribeye - cant go wrong!
The NYS looked great and then there was the Big Dawg. Nice grill marks. Grill Grates are great to do that on. Can you believe I don't have any. Nice steaks
Thanks Phil. Yeah these things are AWESOME!!! No flare ups and great grill marks consistently. And yeah I thought you had all the toys my man... Thanks for watching...
Believe it or not, I have never heard of reverse sear… Thank you for showing me.
Usually my steaks are about 1.25 to 1.5 inches thick. I will grill them over coals directly and just keep flipping them every minute until they are done. If they are very thick I will indirect cook them first until they hit 110 degrees. And then direct grill.
Recently, I ruined a couple steaks by keeping them over direct heat too long, drying them out. Next time, I had a steak about 3/4" thick and I first seared it over direct heat for about 1.5 to two minutes each side, then grilled it over indirect heat and it came out very good. I am afraid I'll screw up if I try reverse searing, the challenge to me is keeping the initial heat at 250 degrees. This video helps and one day I'll have the nerve to try reverse sear! Thanks!
I like to season my steak with a little of the Montreal seasoning by McCormick and I add a roasted garlic seasoning to that with the little black pepper
Awesome Cook man! Informative, entertaining, and well thought out. KILLED IT!
Thanks bro. I really appreciate that. Thanks for watching.
I've never had a reverse seared steak. I did a pan seared rib eye on my channel. I'm gonna try this. Also, I'm with u on the kids not getting the rib eye. I just joined the dog pound!!!
Welcome to the Dawgpound and thank you for watching!!!
Nicely done love my ribeyes also but do like a good flat iron steak at times my go to steak seasoning is Kosmo cow cover and Texas beef smoke on brother
Luv to do a reverse sear. I dont own the M1 YET!!! but do have a 1965 classic PK with Grill Grates. I like using a combo of Pancho's and Lefty's steak seasoning for good penetration and the SPG for that good look and flavor that it give s the steak!!
Great combo!!!
Salt and pepper or Montreal Steak Seasoning
Montreal used to be my go to when I first started. Now it's all about kosher salt and Fiesta coarse ground black pepper for me...
Bruh got to buy some grill grates perfect 👌 pattern lol 😂
Beautiful steak. I love my sear kit and don’t do steaks any other way than reverse anymore.
Thanks for watching!
I always do reverse sear and put some smoke to them with either hickory or pecan and then sear ! Can’t get a better steak in my opinion.
Indeed!!!
Great looking Steaks and those Grill marks where on point . I like Ribye myself or New York strips. Reverse sear is the way I go . I don't use smoking wood on my steaks but I use B&B Hickory lump charcoal for the flavor .. Great cook
Thanks for watching!!!
Whats the pros of a reverse sear over a regular sear?
Reverse sear makes it a lot easier to hit your target temp and for me is a much more consistent and flavorful steak. The cook is also much more even through the meat from top to bottom.
@@TheDawgfathasBBQ makes sense, thanks for reply!
I done tomahawk steaks that way, sometimes I'll add coffee grounds with salt and peppers
Watching this made me realize how long it's been since I grilled a steak. Awesome video. Thanks for sharing
Thanks for watching Steve. And LOVE your channel name!
Thanks. Working on getting some more content on my channel.
Hi I love cooking bbq and absolutely love your video’s, but I can never tell what type of rub to use.
Always remember to use what tastes good to you. Taste the rubs right out of the bottle. If you like it, try it out. No rules in BBQ so you can use whatever you want on whatever you want. If it works, GREAT! If it doesn't, now you know. Just have fun with playing around with them all...
We switched over to reverse sear years ago and never went back. 90% of the time we dry brine with kosher salt, then season with pepper and light salt before the cook.
Reverse sear! I even started reverse searing my fajitas
Ok never heard of the reverse b4 you guys on YT lol. Stay safe & take care of you all. Thanks for sharing eh :))
I just made my first ribeye and it came out amazing!!!
Awesome!!! So glad it worked out. Ribeyes are an EXCELLENT cut of meat. One of my faves!
EXPERTLY DONE!!! I just watched you hanging out at T-ROYS with a content creator party.
Why didn’t you taste the steaks at the end of the video though? I’m curious. I was in a crowded room it was noisy when I watched this video so I couldn’t hear. Maybe you explained it already but I don’t know.
I just didn't film it bro. I was fighting daylight and was trying to finish the video shoot. I have lights now so shouldn't be an issue going forward. Steaks were amazing though! Thanks for watching. And that creator hook up was sweet!!!
I like to smoke on low and sear. Wondering what temp you have your coals at to slow cook. I usually aim for 180 but not sure if that’s the best way to go. I have essentially want it in smoke as long as I can get it
180F for me is way too low unless I am really trying to fortify a smoke flavor. But then again if I am doing that, it is usually with a much larger piece of meat. I usually shoot for the 275F neighborhood. It really is a preference thing though. For me, 275 is a good comfortable temp that cooks fast enough for me and gives me a good smoke flavor.
At 275 how long might it take to get a 4cm ribeye to 120?
Reverse sear is my way to go. Salt, pepper and a splash of Worcestershire sauce
I always reverse sear using the cold grate method. I want the whole steak seared-- not just grill grate marks.
I've been doing ribeye, NY Strip, and Prime Sirloin lately -- whichever one Sams has marked down that day. All taste fantastic when seasoned and prepared well.
Happy chris . You are the best
My favorite steak is a filet mignon, medium rare, reverse seared. Sorry, no smoke over here in my oven. I use a full size beef tenderloin, trimmed and tied, then sliced into 1.5" to 2" thick steaks. The steaks are tender and tasty. Mmmmmmm-mmm.
prime rib roast !
Hi Dawgfather,
HAPPY NEW YEAR FROM AUSTRALIA!!
I am getting into pellet smokers and Love your channel .
Am keen to get some grille grates however cant seem to find them in OZ.
Can you let me know where i can buy them?
Cheers mate
Mark
Here is my affiliate link you can check out. glnk.io/zpp4/dawgfathas-bbq
reverse sear is a must for me! ill take mine medium rare salt pepper only
My man!!! You got it!
Hey Dawg, when I am grilling steaks sale and pepper or Montreal type steak seasoning then I either whip up a batch of bernaise or a compound butter of my choice. Love your channel
Where do I get those grates?
Once I learned how to reverse sear I haven’t done it any other way since! Question for you, is it ok to take the steaks off the grill and leave out at room temperature for ~15-20 mins to get a new batch of charcoal screaming hot for the sear?
Wasn’t sure if that was “bad” and I should try to time next prep a new batch of charcoal for searing while the steaks are still slow cooking or if it’s not worth stressing over
I was thinking the same thing. I don’t like putting food over coals that are starting up. Just my 2 cents.
Great video keep up the good work.
I like to use olive oil ,sea salt, and course pepper. I also like Uncle Chris steak seasoning.
🔥SmokeOnBrotha 🔥
Definitely prefer to reverse sear my steaks with SPG and a little cayenne pepper or chili powder
Can't wait to BBQ so I can practice on editing some more it's not to bad I just have to script my videos to make them look good
Just go for it Jay! Most of the BBQ TH-cam community are awesome people that are eager to help. We are all a work in progress. Can't wait to see what you do. And thanks for watching!
The Dawgfatha's BBQ I got some good ideas for vids thanks a lot for the help and inspiration I dig ur editing style
Thank you sir!
That looked spot on brotha! My favorite way to make steak Is reverse sear also. And I'm with you on the ribeye or strip. Those are my go to choices. Good video man
Man there is nothing like the way a ribeye comes out like straight "BUTTA!!!" Thanks for watching bro!
@@TheDawgfathasBBQ yessssir you got that right
Can you show a cook on your M Grills C4?
Sure my man. I'll see what I can do. Thanks for watching and inquiring about the C4 too.
@@TheDawgfathasBBQ No problem Boss. Your videos have been great and have me strongly considering the new stainless steel c4
Great content! My man!
Great looking steak Alton!
Thank you sir! Thanks for watching chief!
If you don't have those grill grates, is there a way to do the steak over direct heat without flare-ups? I'd be afraid of those open flames charring the meat.
I do indirect heat on my Weber. Then, at the end, toss the steak above the coals for the sear. I wouldn't mind having some of those grates.
Grill Grates are designed to prevent the flare ups. Using the regular grates won't have the same luck. So it really comes down to assuring you have the coals completely ashed over before putting your steaks over them to sear. I believe that's the best you can probably hope for with the regular cooking grates.
whats up bro who taught you how to grill good job
Would that method work for chicken breast frozen like you did for the strip steaks?
Naaa I would thaw chicken first. I wouldn't trust it frozen.
Very well explained sir.. You did an awesome job handling those steaks. They looked great too. Meatcranium BBQ AND Review sent me. New subscriber and can't wait to see more. Thanks for sharing.
Awesome!!! Welcome to the Dawgpound!!!
I like to add garlic with salt n pepper on my steaks.
This was so good!!!
My wife and I both prefer medium rare. I use salt,pepper, garlic powder and onion powder. We used to cook on cast iron high heat and then in the oven to finish. Now we are a fan of slow smoking with no sear at all.
Great looking Steaks. When that big ol' Ribeye started sizzling, it had me yanking the end of my chain, just a barking and howling. Nicely Done. Thanks for sharing. 😎.
Man you and me BOTH!!! lol Gotta love ribeyes! Thanks for watching.
"Locking in the juices" is a myth, which is why you don't need to sear at the beginning. The purpose of a sear is to add color and texture and flavor, but by no means does it have to be done in the beginning!
Oh you must be new to the channel. Thank you for your "expertise."
@@TheDawgfathasBBQ No I've been an admirer for several years! My comment was aimed towards viewers who might be skeptical of cooking steak in any way other than searing at the beginning, because it doesn't have to be that way.
like watching and realize how to grilled .
Garlic and Herb on my steaks
Beautiful seakes
I make my own steak rub
Gimme that Ribeye...