A little tip that I haven't seen too too many people do, is to season with salt and pepper, then let the steaks "dry" out in the fridge for about 2 days. It reduces surface moisture and really helps get a phenomenal crust. Just my two cents.
Chef Tony, I've watched several YT clips on 'preparing the perfect steak' and yours is the best by far. Simple, clear procedure, and you have a knack for explaining the process in a pleasant conversational style that makes it easy to remember practically everything even after having watched it only once. Finally, the steaks looked awesome!
I've always grilled some delicious steaks, grilling first and seasoning afterwards. I tried your method yesterday, but used an extra virgin olive oil bath first (a slight nod to my health) followed by a coat of salt, pepper, and powered garlic and then off to my 10 year old Weber gas grill at 500 degrees.There was less sticking to the grill grates, and I have to say the caramelization (Maillard reaction) was much better than any steak that I had cooked previously. This steak was definitely on another level! One day I will splurge and try the coconut butter. I've been dreaming of a grill with an infrared burner, but it's hard for me to believe that it can get much better! Incredible! I agree with many of the others; this is the best steak grilling video that I have seen on youtube. Thank you so much!
Learned how to clarify butter last weekend and tried it for the first time - I did the 2/2 flip , 2/2 as well - then let them sit on indirect heat for 2 more minutes per side (wife likes medium cooked steaks) Best steaks I've ever made Never knew about the oil/coconut oil though - will definitely give that a shot ! Happy to see i was doing it the right way :) Thanks for the video!
God bless anyone reading this! Hope you have an awesome day! Seek him while you can! Jesus is the way and the only way and he is returning soon! Whenever you think you aren't loved... Remember the ultimate sacrifice was for love! SUICIDE IS NEVER THE ANSWER! For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. John 3:16 KJV The wages of sin is death (hell) but Jesus payed our wages on the cross, for our salvation! We must turn to God and away from our sinful ways, Confess Jesus is Lord and believe with our hearts that he was risen from the dead by God, and we must be baptized in the name of the Father, the Son and The Holy Spirit and live by His word and Commandments! Trust that God will help with the rest! Seek God today before it's too late! Today could be your last day on earth! Have a blessed day!
I think it's his confidence and self-assurance. He sounds like he knows what he's talking about, those exquisite steaks and the fantastic grill back him up too. Haven't watched the video to the end yet, but I imagine the steaks will come out cooked extremely well.
Sir hats off to you, I have been trying to make good steaks for over 30 years and had given up, being a Muslim, I have to eat halal and there are no halal steak houses, but i tried this your style and i swear i cant tell you how perfect they came out, turned grill up to 700F, very high heat but first dippped them in butter after coating in just salt and pepper, 2 min on one side, 2 on the other, then 2 and 2 again, that's it, let it sit for a few minutes and omg it was perfect. Thank you thank you thank you
M Brew...All I can say is :) :) :) Halal or whatever TF the "proper" acquiescence is.... I can't quite get my grill up to 700F but I "burn the $%*&" out of them on the highest temp I've got. I realize things get hot on occasion which is why I'm thankful for ya weighing-in. On a side note, I "burn" my $h!t by way of putting my meat on the TOP grill while turnin' up the HEAT...down low. I can't get my grill up to 700F but I've found 450 sears-em quite enough (with 3-flips and a 10-12 minute session). Hat-tip to YOU Sir, you got it trollin-on...and there's somthin' to be said for that...I've done said it and MOST won't get it:)
This guy is so cool and this method is flawless, except for the fact he seasoned THEN oiled!! Heaps of the seasoning just got washed off by the butter/oil :/
I was wondering about that as well. However, salt unlike other rubs like pepper or dry rubs permeates the meat, so maybe salting it prior to the oil ensures the oil does not act as a barrier for the salt. This may be something people do because of their prior trial and error method without even realizing why. But maybe that is the reason. No reason to pepper the steak before the oil though. Additionally peppering before the sear will probably make the pepper burn, but I guess everyone has to decide if they enjoy that taste. I've peppered before and after the sear and it does taste different (depending on the level of sear), but I've enjoyed both outcomes, so can't say one is better than the other.
Ari because that is how it is done in restaurants (the title of the video)... they season then dunk. And the salt needs to make contact with the surface of the meat, it would not if the steak was coated in butter.
Tony, I was wondering why you applied the rub to only one side of the steaks? Thanks for the recipe and informative video demonstration. The Lynx is a VG grill.
Is the infrared burner on high heat when you sear? I have a Napoleon prestige pro 500 on the way and the infrared side burner on high gets to 1800F. Is that too hot to sear American kobe filets? Thank you and I’m learning a lot for your videos
Use a high heat oil like avacado oil, and yes I sear with it on high. If anything, you may want to get your sear on both sides, then move it over a conventional burner to cook the rest of the way through if the steak is crazy thick, that will help render that fat.
Looks spectacular. Does the seasoning flavor get compromised when you eat it since you coat the steak with butter after seasoning? What if you were to butter first then season? Would the steak taste relatively the same?
It would taste relatively the same, however, you'll want to move quickly when seasoning after the dunk. Don't want to lose a whole lot of the butter. Also, if you dunk before seasoning while trying to move fast as to not lose the butter, the seasoning will fall off anyway. Patting down the seasoning well before dunking is what I have found to work the best.
@@alexvan2352 Smoke point of butter is 200F, but when it is clarified, the smoke point increases to 485F, giving clarified butter a higher smoke point than vegetable or canola oil
@@grilledsirloinsteak172 I saw in some clips they put oil on the grill to avoid sticking is that safe too, will this oil burn? what is the temperature of on the grill?
Thanks! Here is the page for the ones in the video - you have the option for 12 or 16 oz. 4 packs. www.bbqguys.com/chicago-steak-company/usda-prime-dry-aged-4-12oz-boneless-strips
Tony, this is great, but what if I am cooking about sixty of these steaks every night. What's the best way to separate the butter for this volume of steaks?
+Jeff Puha They were actually the usda prime boneless NY strips, not Wagyu, but that would be incredible! www.bbqguys.com/item_name_USDA-Prime-Dry-Aged-4-12oz-Boneless-Strips-By-Chicago-Steak-Company_item_2903056.html
BBQGuys.com Wow. The marbling was so superb that I thought they were Wagyu. Thanks a lot for getting back to me. I really enjoy your videos. You have a new sucscriber. :)
Not too shabby there Guy this Ole Timer goes the Prime Black Angus Porterhouse...I have a cast iron skillet smokin Hot already that’s been sitting on my grill since I fired her UP...Tastes like MORE...Oh soooooo good
I don’t make steaks and would like to better make them myself. I attempted to make them like this but I over heated them lol had the backyard full w smoke 😂 but surprisingly still tasted rather good. Also what kind of grill do you use? Considering In getting a new one since the one I have is old and isn’t in great condition.
so cook the whole time with the cover up and if you need to finish it off a little to get it to your desired doneness than just close it? but cook entire time otherwise with cover off?
You are correct? This all really depends on how big/thick the steak is, compared to what temp you like, compared to how much heat you have. If you like medium rare to rare, cooking with lid open should be just fine. Again, mainly on how big the meat is. Let me know if you have questions when you get closer to your cook.
I would prefer the infrared from coming on the top. That way I can sear as a broiler in the oven. I have Weber Genesis 3 burner with a sear burner (so a 4 burner) and if I turn all the far 3 burners on high, I can easily get 600 + degrees to sear just like this without the infrared. So the basic burners below are plenty but an infrared up top would be clutch
You will love the video we are working on now! Searing a big bone in Ribeye on the Weber Genesis sear station. Infrared on top would be awesome as well, Salamander style broilers crank out some great stuff in steakhouses.
Just curious as to what knife you were using? I am on a budget and found an nice collection of Sabatier knives that keep good sharp edge and feel nice in my hand. Thanks for the video
I used this one: www.bbqguys.com/wusthof/gourmet-12-inch-hollow-edge-roast-beef-slicing-knife Here is a more reasonably priced option that would also work great: www.bbqguys.com/wusthof/gourmet-10-inch-super-slicing-knife
How on earth do you avoid overcooking when having them on a super hotburner like that for 8 mins? I usually pan cook mine on cast iron for 4 mins total and sometimes they still come out a little overcooked.
Thanks! Non clarified butter will burn easily at these searing temps, you will get better flavor if you clarify it. You could just use high heat oil only if you want, and go without the butter.
Just recently tried "dry brining" a strip steak.Was so delicious.think Steak flavor ×10.Just pre season steak for up to 10 hrs in my opinion.And Sear!Make sure those steaks are at least an inch and a half or two inches thick!!!
I have 2 questions. 1. Can I dunk a steak in the oil blend first then season the steak? Or do I have to season the steak first then dunk in the oil only? And Why is that? 2. Can I use Reverse Grill technique like Reverse Sear technique?
Sure, you can oil then season if you want. Reverse sear is also a great method, works well for thick cut steak. You don't want to reverse sear on thin cuts, because by the time you get a crust on the outside, the steak is overcooked.
+VadikDrv Sure thing, turn your grill as hot as it will go, and sear away! If your grids are thin, a good cast iron skillet helps get a nice crust too. Some lower BTU grills won't sear quite as well, but I am sure you can still pull off a good steak.
Hey awesome marvellous than other youtube channel subscriber. I live in india here but only bufallo meat is in available and it is too hard too bite, and your steak became so soft after only BBq without sous vide is it a bufallo steak or bull steak
Some oil will always drop on the grill burner, but that just makes for smokey flavor so don't worry about it! When it comes off, you can certainly add a little fresh cracked pepper and salt if you want more seasoning.
The infrared burner is designed well for high heat burnoff cleaning. It is always good practice to burn your infrared or conventional burners on high heat after cooking for a few minutes to reduce any debris to ash and burnoff the excess grease.
The heat coming from coal is technically infrared heat as well, so yes this general method will work. Charcoal will tend to flare up when grease like the butter dunk hits it, you will want to just let the excess butter drain off the steak before searing. If your steak needs to continue cooking through after the sear, just make sure you have your charcoal banked to one side of your grill, so that you can move it to indirect heat after searing. Best of luck!
I will stick with my masterbuilt gravity series. Never had a problem with temp rang through the cook, doesn't matter if its a few hours or 14 hours. When i set it i know its not going over or under buy more than 5 degrees. Pellets are for the soccer mom or the hockey dad. A friend of mine came over for a head to head cook off with his pellet box. It was unanimous the masterbuilt beat the snot of it in every way.
Thoughts on using ghee? I'm doing filets this weekend with sous vide and a cast iron sear and I'm gonna put white truffle ghee in the bag while I sous vide.. good call or no?
+D Leal www.bbqguys.com/item_name_Wusthof-Gourmet-12-Inch-Hollow-Edge-Roast-Beef-Slicing-Knife_item_2863528.html The wusthof slicing knife, I really like it for thin slicing bigger items as well.
That incredible Lynx grill paired with those gorgeous steaks makes for an amazingly mouth-watering video! I don't think I've ever seen better marbling on steaks. Was that the 48" Lynx grill you used? Thanks for uploading this.
BBQGuys.com Thanks very much. Actually, I do have a question. Do you think it would be feasible to use a gas grill built into an indoor kitchen island-with a proper chimney vent hood, of course?
You would need to make sure the grill is rated for indoor use, check this one out: www.bbqguys.com/item_name_ProFire-30-Inch-Indoor-Propane-Gas-Grill-PFINDOOR-LP_item_2126276.html That is the Profire indoor gas grill, it is an infrared burner, so you would need to have a vent hood like you mentioned. This is the only one we currently offer that is meant to be built into an indoor kitchen.
Just tried this method.....you forgot to mention that one should keep a fire extinguisher handy as the 50/50 clarified butter and coconut oil are fairly flammable but the 🥩s came out muy bueno!
Place your steak over high heat for about 2½-3 minutes, rotating it 45 degrees at the halfway point if you want crosshatched, diamond sear marks. Then flip your meat over and repeat the process for about the same amount of time, which should give you a medium steak.
I like to season the grill with palm oil/ grape seed oil/ avocado oil. Remove from the grill at somewhere near 157 internal, it will rise a few degrees during the resting process.
For medium well. Save your money and go to good will buy some used old leather shoes. Throw them on the grill for 2 minutes and wa la there is your well done.
Titus. Not everyone likes raw meat. Just like not everyone likes sushi, but they'll eat cooked fish. I tried medium rare to find out what the deal was, i almost threw up. Not because it was horrible, just wasnt for me
Could you dunk the steaks before you season, or would that be a bad idea? What about salting in advance, like 2 hours ahead, or even 24 hours? that may prevent some of the seasoning being lost to the dunk.
The seasoning tends to stick to the meat better if you season first. It won't ruin anything if you do it the opposite way - you can always add salt and pepper after slicing if you prefer :) Some people season more ahead of time, yes. I don't normally season ahead of time unless I am brining or marinating with more spices than just Salt & Pepper.
I salt my meat directly before putting on the grill. If you salt the meat and let it sit for more than 30 min, you will definitely start to lose some moisture.
A few thoughts. He didn't turn them on the side to render the fat down. I would do this. Secondly I know the coconut oil has a high burn temp but isn't the taste a bit too strong? I would prefer a more neutral tasting oil...perhaps the butter offsets this, I don't know. But the steak surely seemed to turn out perfect.
Various brands of coconut oil vary in how much coconut flavor they have. There is a good liquid coconut oil at the store near me that doesn't have much flavor to it. Yes, certainly a good method to grill the sides if you want to.
www.bbqguys.com/chicago-steak-company/usda-prime-dry-aged-4-12oz-boneless-strips The steaks were these from Chicago Steak Company. They use the top 2% of beef in the country - Mid West raised Premium Angus USDA beef. Beautiful stuff!
Can vary greatly on thickness of the steak, but I would think 4 minutes on each side. If you are going for well done, give the steak a poke with your finger & when it is firm to the touch it is well done. The more give the steak has, the more pink it is inside.
Sprinkle Kosher salt lightly..both sides...refrigerate overnight or a few hrs...this will tenderize the meat more..especially with cheaper cuts.. let sit at room temp for 20 min prior to grilling..😉
A little tip that I haven't seen too too many people do, is to season with salt and pepper, then let the steaks "dry" out in the fridge for about 2 days. It reduces surface moisture and really helps get a phenomenal crust. Just my two cents.
Wow! Haven't heard that one before. You better believe I'll be trying this ASAP. Thanks Wade!
Nice
Nice. I want to try this. But who plans out there steak feasts? I might want chicken 2 days later.. lol jokes🤣😂😂
It’s called dry brining and 24 hours is optimal but you can do it even for an hour or two if needed
Chef Tony, I've watched several YT clips on 'preparing the perfect steak' and yours is the best by far. Simple, clear procedure, and you have a knack for explaining the process in a pleasant conversational style that makes it easy to remember practically everything even after having watched it only once. Finally, the steaks looked awesome!
Thanks so much! It is always great hearing a video helped someone with the process :)
I've always grilled some delicious steaks, grilling first and seasoning afterwards. I tried your method yesterday, but used an extra virgin olive oil bath first (a slight nod to my health) followed by a coat of salt, pepper, and powered garlic and then off to my 10 year old Weber gas grill at 500 degrees.There was less sticking to the grill grates, and I have to say the caramelization (Maillard reaction) was much better than any steak that I had cooked previously. This steak was definitely on another level! One day I will splurge and try the coconut butter. I've been dreaming of a grill with an infrared burner, but it's hard for me to believe that it can get much better! Incredible! I agree with many of the others; this is the best steak grilling video that I have seen on youtube. Thank you so much!
Glad you liked it! Thanks following along!
I prefer a Ribeye but that new York strip looked great
Thanks!
I’ve done this step by step several times now and my steaks have come out amazing. Please never take this video down
Glad you love it!
Learned how to clarify butter last weekend and tried it for the first time - I did the 2/2 flip , 2/2 as well - then let them sit on indirect heat for 2 more minutes per side (wife likes medium cooked steaks)
Best steaks I've ever made
Never knew about the oil/coconut oil though - will definitely give that a shot ! Happy to see i was doing it the right way :) Thanks for the video!
Perfect cook! Nicely done!
Thanks again!
Awesome looking steaks Tony!!! Great tip on dunking the steaks in clarified butter too. Yum!!!!
+T-ROY COOKS As Paula Deen would say.. I love butter! Thanks for stopping by T-Roy, I hope ya'll have a great weekend!
God bless anyone reading this! Hope you have an awesome day! Seek him while you can! Jesus is the way and the only way and he is returning soon! Whenever you think you aren't loved... Remember the ultimate sacrifice was for love! SUICIDE IS NEVER THE ANSWER!
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
John 3:16 KJV
The wages of sin is death (hell) but Jesus payed our wages on the cross, for our salvation! We must turn to God and away from our sinful ways, Confess Jesus is Lord and believe with our hearts that he was risen from the dead by God, and we must be baptized in the name of the Father, the Son and The Holy Spirit and live by His word and Commandments! Trust that God will help with the rest!
Seek God today before it's too late! Today could be your last day on earth!
Have a blessed day!
I believe that this video just helped me decide on which grill to get, I like the split design of a infrared burner and gas side for convection
Right on!
I dont know what it is but I like this guy.
I think it's his confidence and self-assurance. He sounds like he knows what he's talking about, those exquisite steaks and the fantastic grill back him up too. Haven't watched the video to the end yet, but I imagine the steaks will come out cooked extremely well.
Steaks look great. How do you not lose juices when you check the temp the first time and put back on the grill? Thanks
See more here: www.bbqguys.com/recipes/grilling-perfect-steak
Sir hats off to you, I have been trying to make good steaks for over 30 years and had given up, being a Muslim, I have to eat halal and there are no halal steak houses, but i tried this your style and i swear i cant tell you how perfect they came out, turned grill up to 700F, very high heat but first dippped them in butter after coating in just salt and pepper, 2 min on one side, 2 on the other, then 2 and 2 again, that's it, let it sit for a few minutes and omg it was perfect.
Thank you thank you thank you
I am glad you finally nailed it! Nothing more rewarding than pulling a juicy steak off the grill :)
M Brew . Great❤
Assalam alaikum wr. wb. M Brew,
Glad it worked out for you. Now I need to give it a try and inshAllah it will also work for us.
Wasalam,
Emad
M Brew...All I can say is :) :) :) Halal or whatever TF the "proper" acquiescence is.... I can't quite get my grill up to 700F but I "burn the $%*&" out of them on the highest temp I've got. I realize things get hot on occasion which is why I'm thankful for ya weighing-in. On a side note, I "burn" my $h!t by way of putting my meat on the TOP grill while turnin' up the HEAT...down low. I can't get my grill up to 700F but I've found 450 sears-em quite enough (with 3-flips and a 10-12 minute session). Hat-tip to YOU Sir, you got it trollin-on...and there's somthin' to be said for that...I've done said it and MOST won't get it:)
CD Jesus, really?!?! They're cooking a steak here u moron! Give it a rest!!!
Those were some of the best looking steaks I've ever seen
They were some beauties!
I learned a lot from this video especially about the butter and the dunking
Glad it was helpful!
What about using House of Tsang stir fry oil?
It's oil infused w/garlic,green onion and ginger...
Burn temp of cottonseed oil is around 450F, so yes that would count as a high heat oil.
This guy is so cool and this method is flawless, except for the fact he seasoned THEN oiled!! Heaps of the seasoning just got washed off by the butter/oil :/
Ari what if that's what he was going for. Like maybe he puts excessive amounts then has it washed off and it's like perfect?
Perhaps this is it, but that seems like a bit of a waste
Ari agreed. I would have oiled then seasoned
I was wondering about that as well. However, salt unlike other rubs like pepper or dry rubs permeates the meat, so maybe salting it prior to the oil ensures the oil does not act as a barrier for the salt. This may be something people do because of their prior trial and error method without even realizing why. But maybe that is the reason.
No reason to pepper the steak before the oil though.
Additionally peppering before the sear will probably make the pepper burn, but I guess everyone has to decide if they enjoy that taste. I've peppered before and after the sear and it does taste different (depending on the level of sear), but I've enjoyed both outcomes, so can't say one is better than the other.
Ari because that is how it is done in restaurants (the title of the video)... they season then dunk. And the salt needs to make contact with the surface of the meat, it would not if the steak was coated in butter.
Tony, I was wondering why you applied the rub to only one side of the steaks? Thanks for the recipe and informative video demonstration. The Lynx is a VG grill.
Both sides, glad you enjoy the Lynx grill! You are welcome!
I thought infrared burners wouldnt let the flames get in touch directly with the steak. Am i wrong?
Dud this is seriously making me want to eat, that means you're making good videos
+Tyler Peacock Hahah, I love making people want to grill and eat! Thanks for watching!
Butter is essential and healthy for you. It also lubricates your arteries.
Agreed. And salt keeps your blood pressure from getting too low.
gotta have that butter to lube up the meat so it slides down nice
@@TheJusnic82 that's what she said...
Butter is good for you not margarine
that's why every morning you should take 2 tbs of butter
Is the infrared burner on high heat when you sear? I have a Napoleon prestige pro 500 on the way and the infrared side burner on high gets to 1800F. Is that too hot to sear American kobe filets? Thank you and I’m learning a lot for your videos
Use a high heat oil like avacado oil, and yes I sear with it on high. If anything, you may want to get your sear on both sides, then move it over a conventional burner to cook the rest of the way through if the steak is crazy thick, that will help render that fat.
Hands down the best how to video on steaks!
Thanks :)
No, some people would tell you sous vide, but I'll never do that either.
P.S. That's only because I'll probably never own this kind of grill. ; )
I've personally NEVER seen new yorks that marbled.. Wow..
They were some beauties!
That is exactly what I was just thinking
D.Steele looks like fuckin' Waygu steak
Tony, that my brother was a bad ass cook...very well executed.. need to chat with you on some propane grills.. Thank you brother ...
Johnnyanti-feministCash it's science at its best .
Looks spectacular. Does the seasoning flavor get compromised when you eat it since you coat the steak with butter after seasoning? What if you were to butter first then season? Would the steak taste relatively the same?
It would taste relatively the same, however, you'll want to move quickly when seasoning after the dunk. Don't want to lose a whole lot of the butter. Also, if you dunk before seasoning while trying to move fast as to not lose the butter, the seasoning will fall off anyway. Patting down the seasoning well before dunking is what I have found to work the best.
BBQGuys awesome thanks for the help! I will use your method of seasoning first.
Another well done video with some awesome tips as well.Thanks for sharing Tony.
+Cris Workizer Thanks for stopping by cris! Cheers!
is there any risk of the butter that he used to cover the meat? does the butter become poisoning if it burned?
He clarified the butter in advance so it won't burn
butter burning point is 350F what is the heat on the grill?
@@alexvan2352 Smoke point of butter is 200F, but when it is clarified, the smoke point increases to 485F, giving clarified butter a higher smoke point than vegetable or canola oil
@@grilledsirloinsteak172 I saw in some clips they put oil on the grill to avoid sticking is that safe too, will this oil burn? what is the temperature of on the grill?
Those steaks had some beautiful marbling and were perfectly cooked. how much do yorks like those run?
Thanks! Here is the page for the ones in the video - you have the option for 12 or 16 oz. 4 packs. www.bbqguys.com/chicago-steak-company/usda-prime-dry-aged-4-12oz-boneless-strips
That is the best looking grilled meat I've ever seen. Wow! Very nice
Thanks Brad! It tasted awesome!
Is the clarified butter Mixed with oíl? If so, what kind of oíl?
Thanks Tony . Now I want a grilled steak and it's only 8am
Tony, this is great, but what if I am cooking about sixty of these steaks every night. What's the best way to separate the butter for this volume of steaks?
You can buy Ghee at most grocery stores, that is clarified butter so you don't have to mess with it :)
Tony is the best on your channel!! Just Amazing!!!
Thanks!
You didn't marinade the steaks 🥩 overnight?
That was a really good commercial.
5:37 I Wonder how many takes it took to get that last clip just right ?
Probably one of the best steak videos I've seen. It's all about that sear!
+AdventuristoSupremo Thanks! All about that sear!!
Never knew you could make your own clarified butter. Cool tip. Great video.
Glad you enjoyed the video! Thanks for stopping by!
Can you dunk steaks like that if being cooked on a normal gas grill or will it flare up too much?
Be careful with too much marinade, flare ups are possible.
I just was looking at the Chicago Steak Company selections on your website. Were the steaks you used in this video Wagyu beef? Thanks.
+Jeff Puha They were actually the usda prime boneless NY strips, not Wagyu, but that would be incredible! www.bbqguys.com/item_name_USDA-Prime-Dry-Aged-4-12oz-Boneless-Strips-By-Chicago-Steak-Company_item_2903056.html
BBQGuys.com Wow. The marbling was so superb that I thought they were Wagyu. Thanks a lot for getting back to me. I really enjoy your videos. You have a new sucscriber. :)
Not too shabby there Guy this Ole Timer goes the Prime Black Angus Porterhouse...I have a cast iron skillet smokin Hot already that’s been sitting on my grill since I fired her UP...Tastes like MORE...Oh soooooo good
I rate this in my top 2 steak vids on TH-cam, and believe me I've seen hundreds! Amazing stuff Tony!
Thanks so much Earl! Glad you enjoyed it.
I don’t make steaks and would like to better make them myself. I attempted to make them like this but I over heated them lol had the backyard full w smoke 😂 but surprisingly still tasted rather good. Also what kind of grill do you use? Considering In getting a new one since the one I have is old and isn’t in great condition.
This was cooked on the Lynx!
What is the grate temperature??
so cook the whole time with the cover up and if you need to finish it off a little to get it to your desired doneness than just close it? but cook entire time otherwise with cover off?
You are correct? This all really depends on how big/thick the steak is, compared to what temp you like, compared to how much heat you have. If you like medium rare to rare, cooking with lid open should be just fine. Again, mainly on how big the meat is. Let me know if you have questions when you get closer to your cook.
@@BBQGuys I don't have an infrared burner....I have conventional...any tips with conventional to get a really good sear?
I benefited from this video and now believe I can create a more taste steak
Excellent!
Tony - how would you adjust your seasoning/oil for a non-aged steak? I'll be trying ribeyes on a Solaire using this method.
You can use the same method with non-aged :)
I would prefer the infrared from coming on the top. That way I can sear as a broiler in the oven. I have Weber Genesis 3 burner with a sear burner (so a 4 burner) and if I turn all the far 3 burners on high, I can easily get 600 + degrees to sear just like this without the infrared. So the basic burners below are plenty but an infrared up top would be clutch
You will love the video we are working on now! Searing a big bone in Ribeye on the Weber Genesis sear station. Infrared on top would be awesome as well, Salamander style broilers crank out some great stuff in steakhouses.
Just curious as to what knife you were using? I am on a budget and found an nice collection of Sabatier knives that keep good sharp edge and feel nice in my hand. Thanks for the video
I used this one: www.bbqguys.com/wusthof/gourmet-12-inch-hollow-edge-roast-beef-slicing-knife
Here is a more reasonably priced option that would also work great: www.bbqguys.com/wusthof/gourmet-10-inch-super-slicing-knife
Thank you for the info. . .
Was the grill left open during the whole cook?
It was.
How on earth do you avoid overcooking when having them on a super hotburner like that for 8 mins? I usually pan cook mine on cast iron for 4 mins total and sometimes they still come out a little overcooked.
See more here: www.bbqguys.com/recipes/grilling-perfect-steak
You made a very helpful video keep up the good work
Thank you, glad it helped!
Tony, Great video! Question- what would happen if you used just regular unsalted butter without the clairification process?
Thanks! Non clarified butter will burn easily at these searing temps, you will get better flavor if you clarify it. You could just use high heat oil only if you want, and go without the butter.
This is such an excellent tutorial. Thanks Chef Tony.
Thanks for watching
3:21
I was really hoping to hear the sizzle of the steaks hitting the grill.
I wonder if new York stakes are the same as rib eye stake.
www.bbqdryrubs.com/new-york-strip-vs-ribeye/
Just recently tried "dry brining" a strip steak.Was so delicious.think Steak flavor ×10.Just pre season steak for up to 10 hrs in my opinion.And Sear!Make sure those steaks are at least an inch and a half or two inches thick!!!
Nice, glad it came out awesome!
I have 2 questions.
1. Can I dunk a steak in the oil blend first then season the steak? Or do I have to season the steak first then dunk in the oil only? And Why is that?
2. Can I use Reverse Grill technique like Reverse Sear technique?
Sure, you can oil then season if you want. Reverse sear is also a great method, works well for thick cut steak. You don't want to reverse sear on thin cuts, because by the time you get a crust on the outside, the steak is overcooked.
Thank you for your answers.
Tony, is it possible to cook this steak at home? Or you need professional grill for steakhouses?
you can do this at home get your self a good hot grill and you'll be set to go
+VadikDrv Sure thing, turn your grill as hot as it will go, and sear away! If your grids are thin, a good cast iron skillet helps get a nice crust too. Some lower BTU grills won't sear quite as well, but I am sure you can still pull off a good steak.
just made the best steak ive ever had! this video is amazing
Thanks so much! We are always excited to hear from someone who tried the method!
The marble on them steaks are insane!
+Jeremiah Johnson Yeah, it was like Christmas morning when I opened the box!
Hey awesome marvellous than other youtube channel subscriber. I live in india here but only bufallo meat is in available and it is too hard too bite, and your steak became so soft after only BBq without sous vide is it a bufallo steak or bull steak
Thanks! It was Bull steak, Buffalo tends to be a lot leaner.
Beautiful cook Tony! Bravo man!!
+Ballistic BBQ Thanks Greg!
What if Grease and all merination spice drops on burner?I m from India and we use lot of spice and yougurt etc for marination.
Some oil will always drop on the grill burner, but that just makes for smokey flavor so don't worry about it! When it comes off, you can certainly add a little fresh cracked pepper and salt if you want more seasoning.
@@BBQGuys thanks for your reply.i m not concerned about the taste.i mean to say.f Grease drops in burner constantly don't it get choked up?
The infrared burner is designed well for high heat burnoff cleaning. It is always good practice to burn your infrared or conventional burners on high heat after cooking for a few minutes to reduce any debris to ash and burnoff the excess grease.
KEEP IT UP,TONY!
+Lonnie Villarreal You know it!
bbqguys.com does the same technique apply with grilling over wood and charcoal
The heat coming from coal is technically infrared heat as well, so yes this general method will work. Charcoal will tend to flare up when grease like the butter dunk hits it, you will want to just let the excess butter drain off the steak before searing. If your steak needs to continue cooking through after the sear, just make sure you have your charcoal banked to one side of your grill, so that you can move it to indirect heat after searing. Best of luck!
Can't you season, sear and then baste with the butter/oil combo at the end ?
The oil helps it not stick as bad to the grids and brown up nicely. You can certainly do both, most steak houses finish with butter too.
Thanks
That's the way to grill a steak. I'll never use this technique, but it's nice too know😤😤
USDA prime is the way to go no question. Great video
I certainly never regret cooking quality beef! Cheers!
I will stick with my masterbuilt gravity series. Never had a problem with temp rang through the cook, doesn't matter if its a few hours or 14 hours. When i set it i know its not going over or under buy more than 5 degrees. Pellets are for the soccer mom or the hockey dad. A friend of mine came over for a head to head cook off with his pellet box. It was unanimous the masterbuilt beat the snot of it in every way.
Thoughts on using ghee? I'm doing filets this weekend with sous vide and a cast iron sear and I'm gonna put white truffle ghee in the bag while I sous vide.. good call or no?
Oh yeah! That sounds awesome, I love ghee!
Scott Lopez ghee is clarified butter
Great video! Do you sear with the lid open or closed?
Thanks! I sear with the lid open.
what kind of knife did you use in this video to cut the steak?
+D Leal www.bbqguys.com/item_name_Wusthof-Gourmet-12-Inch-Hollow-Edge-Roast-Beef-Slicing-Knife_item_2863528.html The wusthof slicing knife, I really like it for thin slicing bigger items as well.
That incredible Lynx grill paired with those gorgeous steaks makes for an amazingly mouth-watering video! I don't think I've ever seen better marbling on steaks.
Was that the 48" Lynx grill you used? Thanks for uploading this.
+Jeff Puha It was the lynx 42 inch! Incredible steaks for sure, the flavor was incredible. Thanks for watching, glad you got a kick out of it!
BBQGuys.com Thanks a lot. I hope to get a Lynx grill someday. They really have no equal.
Jeff Puha Sure thing man, let me know if you have any questions!
BBQGuys.com Thanks very much. Actually, I do have a question. Do you think it would be feasible to use a gas grill built into an indoor kitchen island-with a proper chimney vent hood, of course?
You would need to make sure the grill is rated for indoor use, check this one out: www.bbqguys.com/item_name_ProFire-30-Inch-Indoor-Propane-Gas-Grill-PFINDOOR-LP_item_2126276.html That is the Profire indoor gas grill, it is an infrared burner, so you would need to have a vent hood like you mentioned. This is the only one we currently offer that is meant to be built into an indoor kitchen.
yaaay season and then dunk and loose all seasoning, instead of dunking and using the butter/oil as a binder for the salt and pepper?
Either way works!
Can I use something other than butter before searing.
Sure thing. I would use an oil with a high burning point such as avocado oil or grape seed oil.
@@BBQGuys Thanks mate i have some grape seed oil.
Just tried this method.....you forgot to mention that one should keep a fire extinguisher handy as the 50/50 clarified butter and coconut oil are fairly flammable but the 🥩s came out muy bueno!
Wow, phenomenal job!
Thanks for stopping by!
You and your crew are great! Thanks, I love the way you show is put together.
+akidojlaw537 Thanks so much, we appreciate it! Thanks for watching!
How many minutes total have they been on the grill?
Place your steak over high heat for about 2½-3 minutes, rotating it 45 degrees at the halfway point if you want crosshatched, diamond sear marks. Then flip your meat over and repeat the process for about the same amount of time, which should give you a medium steak.
how many degrees do u want it for medium well and do u spray the grill with Pam to?
I like to season the grill with palm oil/ grape seed oil/ avocado oil. Remove from the grill at somewhere near 157 internal, it will rise a few degrees during the resting process.
Thank you
For medium well. Save your money and go to good will buy some used old leather shoes. Throw them on the grill for 2 minutes and wa la there is your well done.
Titus. Not everyone likes raw meat. Just like not everyone likes sushi, but they'll eat cooked fish. I tried medium rare to find out what the deal was, i almost threw up. Not because it was horrible, just wasnt for me
Could you dunk the steaks before you season, or would that be a bad idea?
What about salting in advance, like 2 hours ahead, or even 24 hours? that may prevent some of the seasoning being lost to the dunk.
The seasoning tends to stick to the meat better if you season first. It won't ruin anything if you do it the opposite way - you can always add salt and pepper after slicing if you prefer :) Some people season more ahead of time, yes. I don't normally season ahead of time unless I am brining or marinating with more spices than just Salt & Pepper.
Doesn't salting the steak before remove some of the juices?
I salt my meat directly before putting on the grill. If you salt the meat and let it sit for more than 30 min, you will definitely start to lose some moisture.
He knows what he's doing
+Ivan Chedah Haha, I try!
Nicely done
Thanks for stopping by!
nice content
I hope you keep update :)
Thanks, glad you enjoyed!
Pls tell me the name of best steak oven thank you for your amazing steak skills
Hi Randy here. My opinion is that kamado style grills cook the best steaks. I would go with either Kamado Joe brand, or Primo brand.
@@BBQGuys So for steaks you prefer the kamado over the infrared burner?
A few thoughts. He didn't turn them on the side to render the fat down. I would do this. Secondly I know the coconut oil has a high burn temp but isn't the taste a bit too strong? I would prefer a more neutral tasting oil...perhaps the butter offsets this, I don't know. But the steak surely seemed to turn out perfect.
Various brands of coconut oil vary in how much coconut flavor they have. There is a good liquid coconut oil at the store near me that doesn't have much flavor to it. Yes, certainly a good method to grill the sides if you want to.
Isn't the medium rare 135? I saw you took them out at 125? Could you please inform me about the medium rare temp. Thanks
Allow a window of a few degrees that it will rise while it rests. It would be good to take off at 130, carry over to around 135 for mid rare.
Actually I took them out at 128, and they were delicious medium rare.
Thank you for the response.
Awesome, I always like it to lean closer to mid rare than mid well!
I used this same procedure grilling cap steak! Awesome technique!
Glad it worked well for you! Cheers!
Looks great chef....love the crust built!
Thanks!
What is the white portion of the butter that's being removed?
Milk proteins, they have a tendency to burn at high temps.
Are we sure those aren’t American or Australian wagyu strips? Never seen a prime cut like that.
www.bbqguys.com/chicago-steak-company/usda-prime-dry-aged-4-12oz-boneless-strips The steaks were these from Chicago Steak Company. They use the top 2% of beef in the country - Mid West raised Premium Angus USDA beef. Beautiful stuff!
Didn't sous vide and got perfect redness distribution. Much respect!!
Thanks, glad you like the video!
Recommend time for WELL DONE?
Can vary greatly on thickness of the steak, but I would think 4 minutes on each side. If you are going for well done, give the steak a poke with your finger & when it is firm to the touch it is well done. The more give the steak has, the more pink it is inside.
Damn those are nice steaks.
Sprinkle Kosher salt lightly..both sides...refrigerate overnight or a few hrs...this will tenderize the meat more..especially with cheaper cuts.. let sit at room temp for 20 min prior to grilling..😉
Perhaps, but keep in mind this is a Prime Aged cut of beef. Very high quality.
marbling is amazing.
Looks delicious ! Seems to be a good steak to start with !!
Thanks for stopping by.. it was a great steak!
I’m not a Chef but I’d dunk the steaks before seasoning allowing the seasoning to bind to the steak.
1000 times better than any pan steak!
Agreed!