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Cooking a Tomahawk Steak on a side burner? Is it possible??
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- เผยแพร่เมื่อ 2 ม.ค. 2020
- #napoleongrills #embersliving #steak
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The problem with the average side burner on a gas grill, is its completely useless. They never work well, and most of the time the flame is so wimpy that it doesn't even get hot enough. This leads to a lot of frustration, and then most of the time what ends up happening, is you get frustrated and then never use your side burner. But even then, if it does get hot enough it still is on the surface and the wind can blow it out very easy. Rendering it ineffective. Thats why I love what Napoleon grills have done with their side burner. They use infrared heat, a ceramic burner. What this does is allow your side burner to get to 1800 degrees! So you can use pots and pans on it still but even better it becomes a sear station for additional space for cooking. Whats nice is its outside of your grill, so it doesn't overheat the entire cooking surface. So we thought we would conduct an experiment using a side burner. We cooked a huge Tomahawk Ribeye steak, by only searing it. the question is, would it work? Could you really cook a steak using nothing but a side burner! The answer was a resounding yes! In fact it turned out better then even cooking on a regular grill. What is nice, is by searing the steak, you trap all those important juices into the steak. On top of that you also allow the outside of the meat to get a little burnt, and get a nice medium rare inside temp. I love that because I get a nice little crunch on the outside and juicy medium rare on the inside. So the answer of the question, is can a side burner cook a steak! Well a Napoleon infrared side burner sure can. It was a full success, and I must say I will try this again!
I just bought Napolean Prestige and Have cooked 2 ribeye steaks on the infrared side burner so far. Absolutely fabulous results. The best tasting steaks I have ever cooked. If you love steak you gotta get one.
Nice purchase! I agree.
I do mine low and slow in a Classic 3 kamado joe while smoking them with hickory then reverse sear them on the Napoleon sizzle zone after the rest period right before serving it to family and friend. Insane flavors that put almost every steakhouse in town to shame.
Dang that sounds good
Love the sizzle zone on my prestige pro 500. I always reverse sear my steaks.
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I love my grill. Got the rogue with side burner in stainless steel. Love it !!
Nice!
That's not seared, that's cremated 😂
Is this a coal or a Steak?
haha
Embers Fireplaces & Outdoor Living
These two guys which have to taste this steak didn‘t look so happy.
😂😂
Love it! Pittsburgh med-rare! Outstanding, only way I order at steakhouses.
My Prestige Pro 825 has two Sizzle Zones, plus the infrared side burner. According to my laser temp gun a cast iron skillet gets to over 1000f. That will put a sear on a steak. Very happy with my Napoleon.
thats great!
Haters going to hate. You go to any HIGH end steakhouse these days, Mastros, Capital, etc and they all grill them to a good charred crust. Cut in Las Vegas is my favorite, and they cook all their steaks to a similar crust to what you have... maybe a tad less, but close. Well done.
thanks so much!
Hello from Canada! Love your videos. I am absolutely new to barbequing. Just starting. Ordered a Napoleon Phantom 500 based on your recommendations and that steak looked awesome. Keep up the great work.
Thank you so much for watching! Glad we could help you out! We hope she treats you right!
Side burners are nice to have but most people barely use them, we like to cook on the main surface and not moving from side to side for each cut. Imagine you cook 3-4 stakes, how can you control doneness for each with IR sear zone for 1 cut? Also, IR without covering causes flareups that chars your meat. Some char is fine, but the IR won't stop the flames as grease drippings won't stop. You will get gas flavor in your meat. I think one of the best solutions for this is like on TEC grills, with glass covering the burners. Lynx also has very good IR burners, but same flareup problem there. If anyone knows more solutions, please add your comments. Restaurant quality grilling means having the ability of controlling the heat, from very low to very very high. I haven't yet seen a gas grill that does this well enough.
yes if you want low infrared temps I would say the lynx is the best for that, but thats when you get more flare ups so I see your point
Do the side burners get dirty & clogged, can see it burns the fat off on impact but imagine some must get though or burn on?
They dont seem to get clogged.
I think this video just sold this grill for me.
its great
I love this channel
Thank you
Just got the rogue xt 425 and can't wait to bless it! Good stuff bro
haha awesome
Can I buy just the side burner?
No
That's not a nice crust, that is burned :-(
ha, I felt it was a nice crust
It was perfect gents!
Not a nice crust, that was the burnt pepper. Not how to use that :(
I recently bought a Napoleon Prestige 500RSIB, its a great grill but it does seem to have a bit of an issue. I've noticed that if I'm grilling for a larger group, say 6-8 people at once, the main burners never really get the grates hot enough. My laser thermometer only says 580 deg or so. The sear station on the side is awesome if I'm just cooking for myself, but not so much for a group. Each of the main burners is rated for 12,000 btu's ( they are a #60 orifice, 0.040). So , here's what I did- I drilled out two of the brass orifices with a # 57 bit, which is .043. That results in 15,000 BTU per burner. I also modified the heat distribution plates by adding 8 of the perforated ceramic thin briquettes ( each one is about 5 1/2" x 8" x 1/2" thick), and placed them on a series of ss rails. That resulted in a much more uniform heat distribution. So now I have the ability to have high heat on one half of the grill. I will probably drill out the other two orifices as well, you can always turn down the heat if you want to cook something at a lower temp. Lastly, I switched out the ss wavy grates with cast iron. The cast iron grates are better at trapping the heat from the burners. The stock ss wavy grates, being round, allow too much heat to bypass the grates and just heat the air above the grates. I tested all of this with my heat laser before committing to making these changes permanent, as I know some of these mods voided a warranty but that's ok, if I ever need to make any repairs I can do them myself no problem. I can now cook as many burgers or steaks as I want at once.
nice!
napelon does make side burner models. This is a infrared side burner
yup
As an owner of a Prestige Phatom 500. I don't even use the main grill for steak. The infared sizzle zone matches any Steakhouse broiler guarateed!
yes! 100%
I sear tuna steaks on the Napoleon side burner in about three minutes total. Coat in olive oil, add a layer of kosher salt, a little seafood seasoning and then sesame seeds. It’s fantastic, and extremely easy.
Sounds great!
Great video again guys, keep em coming !!
We will!
What did you do!
haha what do you mean?
Amen on the Napoleon sizzle burner. It’s a great way to cook a hunk of meat with drippings that can flare up. Doing so under the hood will engulf the meat in high heat with potential to overcook and harden beyond enjoyment. The sizzle burner gives you more control on cooking as the flare ups dissipate quickly. Great tool to make you cook like a rockstar’s cook!
I would have seared. Then 450 on the regular grill, then a final sear. Once its 10 deg from temp. No seasoning. Cut the steak and then salt flakes at the end. The problem with peppering a steak like this is that it will burn before it gets to temp.
ok
@@embersliving Can you please do a video on all the use cases for the sizzle zone?
What’s the best meat thermometer to use on a BBQ?
MEATER
Fantastic video! Really on the fence between the pro 500 and the equivalent weber. No doubt the sizzle sone is amazing. My only issue is that the sizzle zone is your only source to get a sear and when cooking multiple steaks that could be an issue. The weber on the other hand has a larger sear area to get a sear with multiple steaks at one time. Thoughts on this?
The Weber sear area is only one additional burner, same as the other main burners.
The ceramic burner on the Napoleon is a whole other thing...
yes agree, its a whole different animal, and after you sear on it, you will never want to sear any other way
Thanks for the video!
Question - will the side burner get LOW enough to sauté or do anything other than directly sear red meat?
well it can be used a regular side burner as well
Yes it can I do it all the time
@@wallyj2000 will it go low enough to simmer?
@@gg80108 I never tried to simmer so I don’t know if it will I think it well because the cooking grate has two different positions and it does go pretty low temperature
I came here hoping to help me decide if a Napoleon with a side sear is worth getting but after I watched the video I have more questions than answers because instead of searing the outside he turned it into a cinder. Now I don't know if it sears well or will burn the outside.
ha thats cause this steak was absolutely enormous! On a smaller steak you dont keep it on near as long!
Yeah this is not how to cook a tomahawk. The searing zone should just be used to give you the char on the outside but you need to go low and slow at first to get the desired internal temp then finish it.
Nice video. 👍
Thank you!
can it be used as a traditional side burner?
yeah no problem
Your spices completely burnt on the steak, what a shame. You can salt first, but that high heat will burn your seasoning/pepper. Next time you can season with some butter basting near the end of the cook instead of burning it on the infrared during the sear.
Yeah we go hard on the sear
@@embersliving I'm with you on this one. I've done both ways. My wife loves the "burnt" seasonings, that blackened flavor they get. Putting seasoning at the end brings nothing out of them. Might as well just dash it on it at the table.
I love the sizzle zone on my Napoléon grill. But I could never get my wife to eat a steak so chared, actually I prefer reverse searing to achieve the proper result.
thats not a bad way
I would never sear with a probe in,baked my yoder ones at 1100 degrees
nice
How does this burner compare to the Blaze $90 burner mounted inside the firebox? The distance between the burner and grill grates look closer on Napoleon, does it get a hotter sear? I sous vide my steaks and want a 30s sear per side to get wall to wall med rare, no gradient.
similiar but I like it as a side burner personal
I just bought a prestige 500 because of your videos
wow nice choice!
I can’t believe you put music over the searing noise when u started
haha sorry
Compared to the boil king infrared which one do you think is better. As a side burner
Heat wise about the same
@@embersliving really I thought the Napoleon got a lot of hotter but thank you very much
Love your videos mate.
Thanks so much!
I am sure is good but that crust looks burnt I have done it on the otto wilde grill and it doesn't taste good, but maybe it will taste better on the Napoleon.
good points
Hi, does the meat tend to stick on the stainless steel on the side burner? Or would you recommend brushing it with oil to prevent that ? And a side note, is it OK to spray some oil (from a spraying can) on the side burner for the same effect?
You could just make sure the burner isn’t on yet. It doesn’t stick as long as you let it pre heat. It will stick if the stainless steel is cold though
There's a sizzle upgrade set for the built in Prestige. Can I upgrade my free standing Prestige with this, too?
how old is your model? That I am not sure on
@@embersliving it's a Pro500rsibpss-2 from 2018. With the blue/red
Led rings, but without the Napoleon logo illumination
@@drstone6486 maybe your talking about the cooking grate itself of the sear zone. The regular Prestige is black cast iron but the Prestige Pro is Stainless Steel. I thought the same thing in that maybe I can update to the same Pro grate of Stainless Steel one day since they both look to be about the same size.
@@panzer948 Ah, no. I want to change the inner burner with a sizzle zone, maybe all of them.
Great video! Do you recommend the stainless upgrade over the standard cast iron sizzle grill? what are the pros of the SS? Dont understand why they wouldnt just include it when the main burner grills are SS on the prestige models.
They are included all SS when you go up to the PRO model. I do recommend for longevity sake, They clean easier and you dont have to worry about rust issues.
Looks awesome!!
thanks
I curious about the sizzle zone upgrade burner kit. For a pro665 I understand you can install the burner inside the grill and get the same effect?
like switching out one of the main burners?
@@embersliving correct, I’m going with the built in version, therefore the sizzle zone is only included with the trolley model. It is possible to install the ceramic burner inside the grill, of course you’ll lose one of the 5 burners, am I right?
Hi i have one Question to the Bluetooth Temp device. Can i use that on the 800Celsius zissle Zone? the plastic takes damage from the temperature sensor? Does Napoleon support That?
hmm it did ok on ours anyway with the infrared on it
😋 😋 😋
ha nice
It does not taste burnt at all?
Bernard Steyl actually not at all. I wouldn’t recommend on a smaller steak though!
@@embersliving Thank you - Hi from South Africa - Love your channel - very informative - abundance of knowledge
Hey guys, I’m in a wheelchair but want a Napoleon. Can you recommend a company that will shorten it to 30inches? Shouldn’t be impossible as the bottom is just a empty shell.cut it across?
Napoleon sells the same, or at least similar, grill for a built in application (I.e. no base at all) so you could put it on whatever height base you want.
lynx sells ADA compliant units
That is the weirdest sounding sizzle to come from a steak, EVER!
haha
You forgot the clarified butter, which is in all NY steak housed
Your right! I’ll guess I’ll have to do another one!
Was für ein Schwachsinn,verbrannter Pfeffer schmeckt nicht,Und aus der Allufolie kommend ist die Kruste auch weg.
thanks for watching
Oh Hi Tayte!
haha
I'd reverse sear a steak that big, no doubt that side burner gets hot A/F
haha
Peppers burn with a hot fart, that's clearly way hotter than that, but it's a nice slab of meat and damn powerful sizzler :D
nice
good cancer crust on that steak
ok
Is it feasible to use a wok on the side burner? That would be very useful.
Thank you for the videos, it has really helped me decide on Napoleon.
that I have not tried before
@@embersliving ah. last question, does the black scratch off more easily since it's not stainless steel?
I'm just really hungry now.
Hahaha we hear ya there!
Yum
thanks
!
Crispy crust??? Its brunt!! Lol WTF
If you tasted it you would know it wasn't.
The one in the building had a cast iron side burner, the one outside had stainless rack. The stainless an older model?
just different models, same burner just a different cooking grate
Prestige Pro comes with stainless side burner grate.
You definitely burned that staek
Poor job bro.
The grill is awesome i just purchased the prestige 500 RSIB not the pro version good grills.
ha great choice! I thought the steak turned out delicious, thats just me though.
Looks incinerated on the outside and more medium than medium rare on the inside. Personally I’d just rather cook a thick steak on a conventional burner and be able to cook more than just one steak at a time.
nice!
Wtf you said Saskatchewan correctly aye
thanks for that
3 of my friends have napoleon bbq's, nothing but trouble, all of them had to replace their sear stations, one of them had accelerated rusting, major quality control issues with napoleon
that's not seared, that's coal-ified
hmm thanks for the feedback. We dont see that feedback with all the grills we sell.
@@embersliving I'm canada I'd rather ty her buy a Napoleon but talking to my friends and their issues, apprehensive about rolling the dice
@CountryStranger I bought a 625 I believe it is, from Home Depot, I wanted the bigger seat station, I can whole heartily say, my Weber was better, better consistency, better construction , even the stainless steel was constructed better. Lesson learned, it’s hard to top a Weber
Also, when you use the seat station there is definitely a taste of gas on the meat, I’ve tried this with 3 different kinds of meat
@CountryStranger Yes I was watching a Napoleon video, I live in Canada I wanted to support them
@CountryStranger I had a Weber previously, it’s an older model, still better then the new Napoleon.
Have a great summer with your bbq, what you don’t know won’t hurt you
that's not seared at all , it's burned.
ha
Do you work part time in a crematorium???
what
@@embersliving you burnt the ass off it
This is burned 🤦. The sear burner is used to create grill marks and sear the skin...aka seal the juices in. You completely burned it on the outside. At that temperature 30 seconds, rotate 45 degrees, and after an additional 30 seconds flip and repeat. Rare or medium rare is the only way to have a steak. Red is rare, pink is medium. Yours is walking a fine line with gray. I would honestly call that medium at best.
The results speak for themselves. I have never had to re-season a restaurant quality tomahawk ribeye before tearing into the damn thing... I can only imagine that "bark" was bitter as heck.
Next time. Sear it, then butter baste it in a cast iron skillet. Or tickle it with some smoke then sear it to finish it off to medium rare perfection.
Just my 2 cents
thanks for watching
Hey Bro's...Today that steak would be $200, thanks to bidenflation...
ha