Brother, thank you. A fellow in another video sears the steak first at high heat, and then smokes it. I followed your advice instead and smoked it first, until the probe said the internal temperature had reached around 119 degrees. This took around 35 minutes at 180 degrees. I then removed it, and then programmed 400 degrees into the Pit Boss 850 Pro, and waited around ten minutes for the temperature to rise close to 400 degrees. I put the steak back on above the flames that come through when you open the sear plate, searing each side for around 5 minutes. Everyone in the family said it was delicious and I fully agree, one of the best I have ever eaten. Even though the instruction book says some chefs like to smoke after searing, like the fellow in the other video, I am so glad I followed your path. The steak was so juicy and tender. Wow!!
My wife just bought me a Pitboss today for my birthday/father’s day present. I’m using your video to try to cook a couple of ribeyes. Thank you for your help my friend. God bless
I appreciate you watching bud. Hope you enjoy your new pellet grill. You’ll definitely love this method of cooking a steak. Try using some royal oak charcoal pellets. Mix them 50/50 with some hickory. 👌🏼
@@dailyDIYdude I’ll have to try it next time. The steaks were delicious. Only problem that I had was they turned out Medium, and I like mine medium/rare. I’ll have to figure out how to make the adjustment’s that I need
Thinking about buying a pit boss. I cook good steaks on a charcoal grill but it’s so hard getting the right temperature so my steaks are always different. This is perfect. Good video!!!
Man oh man that steak looks juicy!!!! I just got the 850 pro series, haven't used it yet (also new to outdoor grilling & BBQ), but I am really excited to start going. :D
Lmao that eye roll near the end! I was going to say, her temp is around well done, and it hasn't even rested yet, but if she likes it well done, what can you do? I used to only eat any meat well done because that's how my mother always prepared it. I used to not like chicken, but properly cooked chicken is like an entirely different food, it's just so good.
Great video! I picked up my PB1600 (Big Bertha) last weekend and cooked my first Brisket. Turned out great! Next will be stakes this week followed by spareribs this coming Saturday. Sunday will be bacon and eggs. 😁 Looking forward to more videos Mike!
I like what your doing with different sides for different temps( genius) So when you mentioned about the pellets not dropping and the auger wasn’t feeding the pellets is because of long pellets causing a bridge at the hole causing a blockage and it is literally because of longer pellets so keep that in mind The same exact thing happens if you buy the wrong pellets for your pellet stove Keep up the good cooking
nice video my friend. I am really on the fence about these. Mainly because of the time factor. You mentioned the propane question before and I like to get to it. How long did you bake the steaks for and how long did it take before it got to that temp? Also what degree did you sear the steaks and how long did it take to get to that temp? I really like these grills and the sear option. But the propane just seems like an easier option. Any advice will help and thanks again for the video bud.
Hey Bob thanks for watching. The big difference using Pellets vs gas is the flavor of the food when finished cooking. It’s a great investment in my opinion. I like to bring the temp of the steaks up slow. I smoke them at 180 degrees till I achieve the temp I’m looking for. Generally takes about 45 mins. Then you pull the steaks and crank the heat up to 500 to sear them. I genuinely sear them for a few mins on each side. Let them rest for about to mins. Hope that helps
Steak looked amazing! Did you also sear your steak for ~2 min each side? Also, what was the final internal temp on your steak? It looked like the thermometer was reading 113? Keep up the videos!
Hey Charles thanks for watching. You want to pull the steaks off the PitBoss at 130 degrees. Then sear them a couple mins on each side to reach a final internal temp of 135-140.
I just came back from Loews. Got my Pit boss 850.. almost bought the "T" but changed my.mind. glad I did. Looking forward.to learning this thing with you.
Well I wouldn’t say the best for hotdogs and hamburgers but I’ve never tried them. I have a blackstone for that stuff. I’m sure you can do it on the PitBoss though.
Did you feel you get better flavor with the charcoal pellets vs the wood pellets? Could you taste the flavor of the wood pellets alone? Also do you feel you get enough of that smoked flavor with your grill/smoker?
Steak looks awesome. I’m not sure about this grill specifically, because it does have 14 gauge steel if I remember correctly, but I had a grill start melting part of my siding because the back of it was just a little too close to the house. Just a warning!
cool vid. and i totally agree about that other brand. No need to follow all the sheep out there who own one. The Pit Boss does the same thing had has more features:)
it does look good.....but lose the rubber glove..LOL Heres How I do Mine...and by the way....a Porterhouse or a rib eye will give you much more flavor. NY strip is a touch too lean.. I use a Gas grill...a weber....warm it to 500f. I prep the meat with salt-pepper and Liberal amounts of Montreal steak seasoning. For me, i like medium rare....red, but not leaking 2.....2.5 min a side Nobody ever gives me bad comments, matter of fact most say its the best they ever had. thats got to be TTTF...and your turf is outstanding. I enjoyed your appearance with Pete.
@@dailyDIYdude up here in NJ...we got shop rite supermarket. Next week, they have Rib eye roast....or some call it prime rib.....on sale for 4.77/lb. we cook that up for christmas and I cut a few pieces for the Grill. cant beat it friend! see if you got a shop rite nearby....
@@harryharry3193 will do. The main reason I got the NY Strip was because the Ribeyes are $13.99 a lb. right now in my area. The prices are crazy. I'll checkout that shop rite.
Have to say I doubted this method but boy was I wrong. 45 minutes of smoke at 225 than searing at 400 for 2.5minutes on both sides. Used a salt and pepper blend. Steaks were amazing. Topped it off with unsalted butter. I let my steaks sit out the fridge for 6hrs before cooking.
So I put my meat thermometer on the side and when I pulled mine off at 130 it was like well done way to done for me. Was that cause it wasn’t getting the correct reading from the side of the steak?
Nice job but was cringing watching you dry out a nice cut of steak by pressing on it like a Mcdonald's Hamburger. Love the video. Have fun @@dailyDIYdude
How far can you go from the grill for it still can be connected I've been having trouble staying connected to the grill I have to be real close to it anybody else have any that kind of trouble
sorry for the late response. Hopefully by now you've gotten your problem solved. I haven't had any issues but I'd assume its something dealing with your router.
Thanks for watching. It’s a great cutting knife. MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife - Ergonomic Design - Best for Slicing Roasts, Meats, Fruits and Vegetables a.co/77o1xWQ
All kinds of different ways to cook but, IMO a steak of that size is cooked at high temp for less time (high and fast). Sear 4 min or so per side and rest for at least 8 min and its ready to eat. larger meats like brisket and tri-tip are low and slow
Thanks for the feedback. Yeah I never usually cook thin steaks low and slow. I do now though. Gives them a really nice smoky taste and still crazy juicy. Definitely Ottawa sear them in the end though. Give it a shot.
Lawry’s is definitely good. Way better options out there now though. Don’t be afraid to step outside your comfort zone. You’ll still be a man, don’t worry lol.
The internal temp was at 148. Then 153. Then 112…. I think he spliced a bunch of attempts together. Notice the last pic looks way more pink than when he cut into them. He lost me at 148 so maybe he explained this? The last pic in the video looks on point though.
Checkout the updated version of this same video. Thanks for watching
th-cam.com/video/aYs1W7eWONs/w-d-xo.htmlsi=q_Kf_ruWpNwwAR1Q
Brother, thank you. A fellow in another video sears the steak first at high heat, and then smokes it. I followed your advice instead and smoked it first, until the probe said the internal temperature had reached around 119 degrees. This took around 35 minutes at 180 degrees. I then removed it, and then programmed 400 degrees into the Pit Boss 850 Pro, and waited around ten minutes for the temperature to rise close to 400 degrees. I put the steak back on above the flames that come through when you open the sear plate, searing each side for around 5 minutes. Everyone in the family said it was delicious and I fully agree, one of the best I have ever eaten. Even though the instruction book says some chefs like to smoke after searing, like the fellow in the other video, I am so glad I followed your path. The steak was so juicy and tender. Wow!!
Hey sir I’m so glad it turned out good. This is definitely one of the best methods to smoke a steak. Smoke on 💪🏼
My wife just bought me a Pitboss today for my birthday/father’s day present. I’m using your video to try to cook a couple of ribeyes. Thank you for your help my friend. God bless
I appreciate you watching bud. Hope you enjoy your new pellet grill. You’ll definitely love this method of cooking a steak. Try using some royal oak charcoal pellets. Mix them 50/50 with some hickory. 👌🏼
@@dailyDIYdude I’ll have to try it next time. The steaks were delicious. Only problem that I had was they turned out Medium, and I like mine medium/rare. I’ll have to figure out how to make the adjustment’s that I need
Don’t worry folks the future videos will be much better. I did a lot of rambling 😂😂😂. Thanks for checking it out.
Good video and liked the tip of not screwing the pellet canister protection top in..
Hey Shane thanks for watching. That pellet grate trick is golden.
My husband just bought a Pit Boss. I will be sharing this video with him to cook some delicious 🥩 steaks.
Thanks.
I appreciate it Claudia. You guys will love them.
@@dailyDIYdude husband followed your video instructions and cooked us some delicious sirloin steaks 🥩 thanks for the tips. Very useful.
We just purchased our pit boss grill. My husband and I love to grill on our family time/days. And we’re excited to try it tonight 🥰
So how’d you like the PitBoss? Thanks for watching the channel
Glad Pete from Gci finally showed you how to cook a steak. You were well trained
Pete can definitely cook a mean filet that’s for sure. 🥩
@@dailyDIYdude I’m jealous. He makes a mean grass seed I do know that. Done good in my front yard
Thinking about buying a pit boss. I cook good steaks on a charcoal grill but it’s so hard getting the right temperature so my steaks are always different. This is perfect. Good video!!!
I really appreciate the comment. This grill is the real deal man. I hadn't even tried a good cut of steak yet. That NY Strip was awesome.
Man oh man that steak looks juicy!!!! I just got the 850 pro series, haven't used it yet (also new to outdoor grilling & BBQ), but I am really excited to start going. :D
You’re going to love that grill for sure. Thanks for checking out the video bud.
I have the exact same grill and I love it.
It’s an awesome smoker. Have you fixed the temperature issues on yours yet? I’ll be making a video on this in the next few days. It’s a must
Lmao that eye roll near the end! I was going to say, her temp is around well done, and it hasn't even rested yet, but if she likes it well done, what can you do? I used to only eat any meat well done because that's how my mother always prepared it. I used to not like chicken, but properly cooked chicken is like an entirely different food, it's just so good.
"dad can I have a bite?" 😂 I've heard that many times in my life but I wish my kids liked steaks.
😂😂😂 yeah my daughter loves some steak. My son, not so much
Great video!
I picked up my PB1600 (Big Bertha) last weekend and cooked my first Brisket. Turned out great! Next will be stakes this week followed by spareribs this coming Saturday. Sunday will be bacon and eggs. 😁
Looking forward to more videos Mike!
Get your grill on bro. I appreciate the comment.
Smoke to 120-125 degrees and then sear each side for a minute
For how long
I've had my Pit Boss for a little over a year now and it has become my go-to smoker/grill - I rarely use my Green Egg or my Offset anymore.
I'm loving my pitboss as well. Thanks for watching James
Just got me a Pitt Boss 850 so ready to use it great video 🤙🏻
All man you’re gonna love it. Grill on
I like what your doing with different sides for different temps( genius)
So when you mentioned about the pellets not dropping and the auger wasn’t feeding the pellets is because of long pellets causing a bridge at the hole causing a blockage and it is literally because of longer pellets so keep that in mind
The same exact thing happens if you buy the wrong pellets for your pellet stove
Keep up the good cooking
Love the pellet fence mod, will be doing the same!
Thanks for watching bud. That fence mod is key
nice video my friend. I am really on the fence about these. Mainly because of the time factor. You mentioned the propane question before and I like to get to it. How long did you bake the steaks for and how long did it take before it got to that temp? Also what degree did you sear the steaks and how long did it take to get to that temp? I really like these grills and the sear option. But the propane just seems like an easier option. Any advice will help and thanks again for the video bud.
Hey Bob thanks for watching. The big difference using Pellets vs gas is the flavor of the food when finished cooking. It’s a great investment in my opinion. I like to bring the temp of the steaks up slow. I smoke them at 180 degrees till I achieve the temp I’m looking for. Generally takes about 45 mins. Then you pull the steaks and crank the heat up to 500 to sear them. I genuinely sear them for a few mins on each side. Let them rest for about to mins. Hope that helps
Steak looked amazing! Did you also sear your steak for ~2 min each side? Also, what was the final internal temp on your steak? It looked like the thermometer was reading 113? Keep up the videos!
Hey Charles thanks for watching. You want to pull the steaks off the PitBoss at 130 degrees. Then sear them a couple mins on each side to reach a final internal temp of 135-140.
@@dailyDIYdude why did you pull yours off at 110 if you said 130
130 Was my final temp after sear. Sorry for late response.
I just came back from Loews. Got my Pit boss 850.. almost bought the "T" but changed my.mind. glad I did. Looking forward.to learning this thing with you.
So this seems better than the traeger since you can sear on it? also better to hotdogs and hamburgers for group things.
Well I wouldn’t say the best for hotdogs and hamburgers but I’ve never tried them. I have a blackstone for that stuff. I’m sure you can do it on the PitBoss though.
Thanks for checking out my channel Eric. I look forward to many more cooks
Did you feel you get better flavor with the charcoal pellets vs the wood pellets? Could you taste the flavor of the wood pellets alone? Also do you feel you get enough of that smoked flavor with your grill/smoker?
Steak looks awesome. I’m not sure about this grill specifically, because it does have 14 gauge steel if I remember correctly, but I had a grill start melting part of my siding because the back of it was just a little too close to the house. Just a warning!
Thanks for the heads up on the heat Gingy. I try and keep a good eye on it. I myself had a grill do that to my siding years ago. Not fun
That just happened to us yesterday!! Our circuit was broke in the beginning never got to eat on it until yesterday 7 months of waiting
Great video. I just purchased the pit boss 1150. Can't wait to try it out. I think th pit boss grills are great for the money
Thanks 👊🏻. You’ll enjoy the grill for sure. Smoke on
I have the same grill and it is nice. The smoke flavor is nice but not as smoky as charcoal
Yeah man hard to beat that charcoal taste. Good news is they make a charcoal pellet we can use in the smoker. Hadn’t tried it yet.
cool vid. and i totally agree about that other brand. No need to follow all the sheep out there who own one. The Pit Boss does the same thing had has more features:)
I agree 100% bud. Nothing wrong with a PitBoss at all
Thanks for the great video. I’ll be trying it tonight
Give it a shot, you’ll love it. Thanks for checking out my channel.
Steak looked great. I just got a Pittboss. Going to try it out tomorrow
Hope the steaks turned out great. 🇺🇸🇺🇸🇺🇸
Did you cook the whole time with the grate open? Your steak looks delicious
Hey Barbara sorry for the late response. No I only opened the grate to sear the steak at the end. Hope that helps. Thanks for watching
looks good man!! i am getting hungry now!!
I bought a pit boss, mainly because it had the sear feature
Yeah I’m loving that sear plate.
I have a pitboss also it works great
Super greet grills for sure. Appreciate you watching
I thing one of them still has a little juice left! Gotta press harder.
lol
Looks good man. I’m doing to use the same method tonight on some American Wagyu NY strips
Thanks for the support Kyle. Let me know how they turned out. 🤘🏼
constructive criticism -= please don't push down on the steak like that! you are spewing all the good juices! :)
Thanks for watching Austin. 🤘🏼
I loved the video! Can you tell me what temperature was your steak before searing it and after.
I appreciate it. I pulled it off @ 130 degrees. Thanks again for watching
My wife likes her the same as yours…LOL. Got my Pit Boss yesterday. My first cook was spatchcock chicken…best chicken I’ve ever cooked. Thanks!
Hello Bill, you’re going to love the PitBoss. Even the well done steaks taste awesome on this thing. Thanks for watching 💪🏼
That’s crazy! That was my first Cook last month as well lol
@@TheLykon what’s up Jay. How did it turn out?
it does look good.....but lose the rubber glove..LOL
Heres How I do Mine...and by the way....a Porterhouse or a rib eye will give you much more flavor. NY strip is a touch too lean..
I use a Gas grill...a weber....warm it to 500f. I prep the meat with salt-pepper and Liberal amounts of Montreal steak seasoning.
For me, i like medium rare....red, but not leaking 2.....2.5 min a side
Nobody ever gives me bad comments, matter of fact most say its the best they ever had.
thats got to be TTTF...and your turf is outstanding. I enjoyed your appearance with Pete.
Thanks for the comment. I have TTTF/KBG mix. Yeah I can't wait to throw a ribeye on the grill.
@@dailyDIYdude up here in NJ...we got shop rite supermarket.
Next week, they have Rib eye roast....or some call it prime rib.....on sale for 4.77/lb. we cook that up for christmas and I cut a few pieces for the Grill. cant beat it friend! see if you got a shop rite nearby....
@@harryharry3193 will do. The main reason I got the NY Strip was because the Ribeyes are $13.99 a lb. right now in my area. The prices are crazy. I'll checkout that shop rite.
What pellets did you use? Did you get good smoke flavor in that short amount of time?
sorry for the late response. I used a mix of Hickory and Charcoal pellets. I got really good smoke flavor for sure. Thanks for watching.
Have to say I doubted this method but boy was I wrong. 45 minutes of smoke at 225 than searing at 400 for 2.5minutes on both sides. Used a salt and pepper blend. Steaks were amazing. Topped it off with unsalted butter. I let my steaks sit out the fridge for 6hrs before cooking.
That’s awesome to hear man. Glad it worked out. People sleep on this method for sure. Thanks for watching bud. 💪🏼
Great video. I think though pushing on the steaks while searing them
Looses alot of juice. Keep up the great work! :)
Thanks for watching. I agree with you on the juices. I’ve learned a lot since that video.
"Dad can i have a bite" i agree with that coment🤟
My baby girl LOVES a good steak lol. Thanks for checking the video out
Your wife likes eating spare tires I see.
Exactly lol
So I put my meat thermometer on the side and when I pulled mine off at 130 it was like well done way to done for me. Was that cause it wasn’t getting the correct reading from the side of the steak?
Hey Joey, not sure. What type of steak was it? If you tempted and pulled it at 130 you should’ve been golden.
Liked for the steak subscribed for Trolls in the background
I appreciate you watching and subscribing Joey. Gotta love them Trolls.
Great video man!!
Appreciate you checking it out👍🏼
Good looking steaks! This is reverse searing method, correct?
Thanks 💪🏼. Yes this would be a reverse sear. Thanks for watching
I have the same grill love the smoke it app
Yeah Will I'm loving this grill
Hey man you still trying to get that 🥩🥩 cooking down pack?
I got it down now bro. Imma bring you some bbq when I make another Boston Butt
@@dailyDIYdude My Man!
Mine comes with a open hole in the ogger area so that you can push them flat
About to do my first steaks
I hope your steak turned out amazing. Thnaks for watching
GREAT VID
Appreciate it man. It was definitely long winded 😂
Nice video
I appreciate you watching. Thanks
for first time you did great. please dont press on the meat as it releases vital liquid.
Thanks for watching. No pressing moving forward
Nice job but was cringing watching you dry out a nice cut of steak by pressing on it like a Mcdonald's Hamburger. Love the video. Have fun @@dailyDIYdude
@adamprosenthal 😂😂😂you must not have watched till the end. Nothing dry about that steak. Thanks for watching
new sub. love my pit boss nice job
Thanks for the support Scotty. The PitBoss has been a game changer for sure
I just got an 850 today. I'm pumped to do some chicken on it.
You’ll love the grill bud. Chicken does VERY well for sure.
@@dailyDIYdude it’s incredible! Love how quickly you can regulate the temperatures. My fam didn’t dig the pink smoke color of the chicken 😂
Give that kid some steak 🥩
Oh yeah. She loves some steak. She definitely gets what she wants lol.
What pellets did you use
Hey Jim I used Royal Oak charcoal pellets on this cook. Gives the meat that Smokey grilled taste. Thanks for watching.
Sounds like you are going to have to cook some steaks for the kids also.
You aren’t kidding. My 6 year old eats her steak faster than I do these days. She likes it medium also so that makes me happy. Thanks for watching
Why did you put them over the sear plate, that's what it's there for
How far can you go from the grill for it still can be connected I've been having trouble staying connected to the grill I have to be real close to it anybody else have any that kind of trouble
On my vertical it hooks to wifi and Bluetooth and I can actually drive away and get readings 3 miles away. (Wife was at home)
sorry for the late response. Hopefully by now you've gotten your problem solved. I haven't had any issues but I'd assume its something dealing with your router.
Where did you get your knife?
Thanks for watching. It’s a great cutting knife.
MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife - Ergonomic Design - Best for Slicing Roasts, Meats, Fruits and Vegetables a.co/77o1xWQ
whre did you get the knife used to cut steak
MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife - Ergonomic Design - Best for Slicing Roasts, Meats, Fruits and Vegetables a.co/d/herhzrp
Who cares about grill marks, stop pressing down on the steak, you’re asking all the flavour out with the juices
True story
sear first ! let the heat do the work , Do Not press them.
You don't need the pellet grate
All kinds of different ways to cook but, IMO a steak of that size is cooked at high temp for less time (high and fast). Sear 4 min or so per side and rest for at least 8 min and its ready to eat. larger meats like brisket and tri-tip are low and slow
Thanks for the feedback. Yeah I never usually cook thin steaks low and slow. I do now though. Gives them a really nice smoky taste and still crazy juicy. Definitely Ottawa sear them in the end though. Give it a shot.
The T ones are made in China thats way I'm buying a Pit Boss
I’m loving it man.
Bypassing the safety grate is not a good idea. Use a stick if you need to and save your fingers.
Life is full of risk. Play safe out there.
@@dailyDIYdude Very True. Great video!
Butchered those fam. Stop pressing them so hard pushing out the juice
Didn’t want to choke on all them juices fam. Had to get rid of a few. Just adding a little flavor to the smoker. Thanks for watching 💪🏼
Turn up the volume
Yeah this was one of my first youtube attempts. It's gotten a little better since them days. Thanks for watching
Well done steak should be illegal
I agree 💯% Robert.
I worked on the barges for a few years and the cook we had on our boat said you either get your steak rare or medium rare or you don’t get one lol
Good man right there
Way too much time on those steaks. Room temperature steaks should go straight to the sear, then finish on a cooler part of the grill.
Thanks for your opinion Steve. I’m sure your method of cooking a steak turns out excellent just like mine did. Grill on
its called a reverse sear
@@ross5753 exactly 👊🏼
No reverse searing is a much more even cook 10 times better
Pit boss for the pit bull 🤣🤣🤣
lol let you tell it sucka
Firs thin
What happened to guys usen Lawry's...like a man, lol
Lawry’s is definitely good. Way better options out there now though. Don’t be afraid to step outside your comfort zone. You’ll still be a man, don’t worry lol.
First of all get a divorce
Haha I don’t like ant red either!
Good news is, even a well done steak on a pellet grill is JUICY!!! Thanks for watching
Just a lot of rambling
Thanks for watching me ramble Justin.
Put it on 1.75 and skip a little here and there.
Dig the vid but could use some edits. All due respects
Appreciate it Dave. Definitely did a lot of unnecessary talking in this one. I’m learning that’s for sure. Thanks for watching
terrible terrible audio bro
Check out a more recent video. I did a remake of this one. Thanks for watching
Overcooked
130 is over cooked? 👍🏼
The internal temp was at 148. Then 153. Then 112…. I think he spliced a bunch of attempts together. Notice the last pic looks way more pink than when he cut into them. He lost me at 148 so maybe he explained this? The last pic in the video looks on point though.
Wdym I was specifically looking for a vid to do a well done cos my wife hates steak of redness 😂😂😂😂😂 great vid precious to me thanks a lot!!
@@THEBLADEBUFFET he was cooking 2 steaks. One was well done for his wife he said.
@@THEBLADEBUFFET it was 2 different steaks. Watch the video 🤘🏼