I nailed a couple steaks with this video. I grew up very poor in apartments and wasn’t allowed to have bbqs. I just bought a house 3 months ago and my first bbq along with it. Thanks for the video.
Dang!!! did you guys shoot this in HD, because you Guys make me wanna lick my dang screen. =/ Dam that looks good! Great actually! #GasGrillPorn Swing by my way with some samples. #BBQGuys LOL!
For you grill experts, (I am not); Do you gill the steak, (or steak tips), with the lid closed or open, and how hot should the temperature gauge read before you start grilling the steak?
That's what I thought first, but then I realized when the butter drips you get that flame kiss which contributes to the flavor immensely. Oil will probably work too.
"We're just gonna put some pearl onions right over here next to the steak, just some happy lil pearl onions...and we don't have to tell anybody about those onions, they'll be our lil' secret" 😂😂😂
Get grill as hot as possible on one side Season Dunk in butter 2 minutes then turn 45 degrees another 2 minutes Flip 2 minutes then crosshatch 2 minutes(4 minutes per side) Then to indirect heat finish to temperature of choice 120-125(feel firmness) Rest 10 minutes
😢😢 Man, your comment just reminded me of how poor I am currently. Heck, I don't even know why I'm watching this video, seeing how I can't BBQ in the projects, much less afford steaks. I guess it feels good to watch how rich people live sometimes. I'm sitting here inside my local library, so I can use the free wifi to watch this video on the phone that I, and it saddens me to say this, stole last week from a kid that I could tell was richer than me. I'm leaving the library soon so I can make it to the food bank before they close at 4pm. That way I can get the potted meat and brown rice that me, my mother, two brothers, and little sister have eaten every night for the past two and a half weeks now. Wow, You rich people sure make the rich life seem so amazing. I hope one day that I can eat steaks that I cooked on a BBQ grill. God Bless you all, and thank you for sharing your wonderful lives online for all to see. You're truly an inspiration and you give me hope to keep pushing forward. Much love!!
Question: are you leaving the top open when you sear and then closing it once you move it over to the low heat. I'm asking because I'm not a pro griller but I tried this and almost burned my steak with the lid closed 😔
Imad Beydoun you can use the Weber app and it’ll have you pick out your cut of streak, how thick the steak is in inches, then ask you your desired level of doneness. It’ll then spit out a total time for your steak to cook over direct heat at 450-500. I include the seer time in the total time. For example, if it says 8 minutes, I’ll seer for four total minutes then cook with the lid closed for 4 minutes. Hope this helps.
Until it reaches your desired temperature. 130-135 for medium rare. Always let it rest for 15 minutes or so after you remove it from the grill by tenting with aluminum foil.
This guy! VERY VERY VERY AWESOME! Professionally done, clean, clear, to the point with no bs or fluff! LOVE IT! Thank you. Please keep making these videos!!!
I had a Weber 25 years ago and I always cooked perfect steaks. After buying the Spirit II, I couldn't remember or find instructions as to how I used to cook my steaks on the old Weber. This video reminded me of what I did. Sear on both sides and then finish on low with lid closed. THANK YOU!
Grate (grill humor) job Randy, simple and to the point, looks delicious. I just ordered my Weber Grill, can't wait to cook my first steak on it. I like the butter idea also, I am sure you get a better crust this way. I usually put the butter on when the steak is finished.
Hello Randy, I enjoyed your presentation. Since I am using charcoal, for correct searing, I usually reach 280 to 310 inside grilling temperature. Should I move my charcoal pan closer to my grill grates or sear longer than 4 minutes a side? thanks, Jeff
What is your temp at the grate level? I don't know why the always put the temp gauge so high above the grates. Just move it up till you get the inside to reach 350 and you will be good. The grates at that point may be in the 400+ range depending if you are using lump coal or briquettes.
I dont eat steak, but this was just beautiful! Im set to grill for the boyfriends birthday this weekend and I want to make sure I do this right. Great video with clear instructions. I think I can actually do this now. Much gratitude
I always liked the ribeyes too. I'm going to try this out. Never thought of the butter dip, sounds great! You didn't mention how hot you got it ahead of time, Thanks!
Phenomenal job on the steak. 10/10. I never toss them in butter, i always do a dry brine then I rest it with a glob of garlic rosemary compound butter. I might have to try your method👍🏼
Erin Hopson it IS so easy. Just start with a good cut of meat and follow the steps. So so simple. Let it sit for 30 min out of the fridge. Salt and pepper liberally. Dunk in clarifies butter (ghee), throw it on a hot grill. 4-5 min per side or cook to temp. Couldn’t be easier.
I had my first Tomahawk ribeye the other day on my new Weber Spirit grill. I added some garlic and onion to the butter sauce. That was truly the best steak I have ever had. The Tomahawk was a gift from wife on my birthday and we split it, and it was plenty.
After preheating the grill with all burners on high for 30 minutes, and after cooking it 4 minutes per side for a total cooking time of 8 minutes did you turn the left side to the low position to finish it? How long (about) did you cook it on the low burner side with the hood closed?
Yes the left side of the grill was turned down. 4-5 minutes for medium rare. Link to recipe below: www.bbqguys.com/bbq-learning-center/recipes/grilling-perfect-steak?How-to-cook-the-perfect-steak-weber-genesis-gas-grill
Roger. Wilco. Out to the butcher's. Update: She'll be back for more. She'll bring friends. Thank you, BBGuys! (I have to calibrate myself to the Weber. Some back and forth was needed. Next time I'll use the thermometer.)
Wow...just did 4 min on each side, shifting 45° every 2min...on my genesis II. Freaking amazing grill patterns. But by the time I moved it to the other side, on low heat it was already @ 130°f...internet temp. Med rare...still Delicious. Thanks for the tip.
Having previously owned a Qstoves+ and recently transitioning to Asmoke, I have to say the change has been game-changing. The flavor that the Asmoke imparts to the food, thanks to the wood pellets, is unparalleled. The convenience of the digital controller for precise temperature control makes grilling a breeze. Plus, the fact that it's battery-powered and portable makes it perfect for my weekend camping trips. Not to mention, Asmoke's smart design with ASCA™ technology ensures efficient cooking and easy cleaning. The FlameTech patent for temperature control within 5°F is impressive. My favorite feature, though, is the ability to monitor food temperature and adjust settings remotely via the app. It's a small detail, but it makes a big difference in my grilling experience. I would pick Asmoke over Qstoves+ any day. #Asmoke
Tried this procedure last night since I have the exact same Weber grill. One major issue… once the steaks laced with clarified butter were placed on the super hot grill the flames and temp were very difficult Ro control. The grill was so hot I had trouble flipping at two minutes. Flames never subsided. After three minutes I turned off the grill. Flames continued. Put streakers on higher grill that stopped flames turned one burner on low and let steaks get to temperature. Let them rest and surprisingly they were very good. So question is how do you control the flame during searing? Thanks
reempire888 You definitely have to let the meat rest. Like cs512tr said, the result is far more superior if wrapped or covered in foil. Tenderness is perfect and the meat doesn’t cool down.
Hi, we are Korean reality TV program “Europe Outside Your Tent : Spain”. We are now making the episode of Spain Camping and it will be really great if you could allow us to use this video in our show! We will be looking forward to ur response! Thanks!
So initially you said to keep the entire grill high heat, so when exactly do you lower the temp on the left to finish cooking? Do you just turn the heat down as you place the steak to the left or should the temp already have been turned down ahead of time?
So I’m new to the bbq game. I’ve got a genesis 2, been using it for a couple months now, tried your method with a boneless ribeye thick cut, it burned. I only had it on each side for about 90 seconds. I feel like the clarified butter really made the flames get big, I mean they were coming out of the bbq. (I did close the lid and it seemed like you left your open) Should I have turned down the heat or left the lid open? Please help, I didn’t even put it on the left to let it cook longer it was charred on the outside and pretty rare on the inside.
First we would say make sure that you are letting a good bit of the butter run off after dunking, it just needs to be coated. We also suggest leaving the lid open during searing of any kind. If you are still having big flareups while searing with lid open, then move the steak to another area of heat as there may have been some pooling of the butter near the burner. You also could pull the steak from the grill for just a few seconds while the flareups calm down. Hope this helps!
Total eight minutes for searing But almost how many minutes for cooking you didn’t tell, You only tell 120° Did I miss it Anyway does anybody know almost how many minutes for a steak like this
After I had a 3lb Tomahak Rib eye catch fire I am now afraid of the flames on the grill. Any tips if you have turned off the gas and burners and removed the steak however flames are still high since grease is burning that has dripped on the flavorizer bars. Would you keep the grill lid open to allow flames to subside or would you close the lid trying to smother the flames? I had closed the lid with gas and burners off and grill went to 1000 degrees and flames did not stop. I used a fire extinguisher. I appreciate any tips.
I worked at Lowe's and have assembled 100's of Weber grills. They are very good grills, I have a two burner Spirit gas at home. One summer, Weber had a mobile grilling training unit that drove from Lowe's to Lowe's training employees to grill. They had about 20 grills going and everyone got a raw steak to cook. Their method was simple. Cook one side 4 minutes, lid down. Flip over to other side, cook 4 minutes, lid down. Remove, eat after three minutes. I use a stop watch. You can adjust your time on the next steak longer or shorter depending on the thickness. I buy the same steak every time so I know exactly how long to cook it. Also, I put it on high heat part of the grill. The hotter the better. Anyone can cook a perfect steak using this method. Pushing on it with your finger doesn't work for me. Enjoy.
How to prevent ruining your grill marks after the sear , when you finish the cook on lower heat, as the grill is still hot? Also, can you close the lid for each of the 2 min searing intervals to stop the big drop in temp or will this impact the sear?
I’m confused, you said four minutes each side, but then you still leave it on the low heat side after. So how long do you leave it on the grill when you move it to the low heat side??
I nailed a couple steaks with this video. I grew up very poor in apartments and wasn’t allowed to have bbqs. I just bought a house 3 months ago and my first bbq along with it. Thanks for the video.
Great job!
Congrats on the house and on the first bbq! :)
same here man haha
Me too ever since I bought a house. We bbq all year long. 🐲😊
I know exactly how that feels. Congrats on the house!! Currently working on saving up to get my own🤙
Let us cruise...
Dang!!! did you guys shoot this in HD, because you Guys make me wanna lick my dang screen. =/
Dam that looks good! Great actually! #GasGrillPorn Swing by my way with some samples. #BBQGuys LOL!
Lol, Thanks man! It's that 4k steak sizzle making you hungry :)
You are the Man!!
For you grill experts, (I am not); Do you gill the steak, (or steak tips), with the lid closed or open, and how hot should the temperature gauge read before you start grilling the steak?
I WANT CHARCOAL GRILL 61" W / ROTISSERIE THANKS
lola linares get a job. Get some money. Buy your OWN grill!
@@jmalissteel heyyy. If you do not know what i say it's better if you do not open you mouth 😎😎😎 thanks
lola linares this isn’t the food stamp office. Nobody gives grills away for free.
@@jmalissteel and who told you , that i want the grill free??????
Wow it’s 4am and now I wanna uncover my bbq and cook some steak and have a beer ...great job thank you
It's grilling time somewhere! Cheers!
Midnightsun lol how was that 4am
Steak
After a minute, I am still laughing hard............ great job thank you
Midnightsun Me too
It's only 02:25 in London rn, but same😝
That was so beautiful it brought a tear to my eye
Aw, thanks!
Chefmasterkaga mine too.
swear
I’m hungry 😋
@error not found Stewart drives a comfortable car. Best part is there's usually someone in the trunk.
"I want to really taste the cut."
*DUNKS IN BUTTER*
Butter is better! lol
Lol
That's what I thought first, but then I realized when the butter drips you get that flame kiss which contributes to the flavor immensely. Oil will probably work too.
🤣
Did you mean to make art? cause this is like watching Bob Ross operate a grill.
Thank you, this may be the best comment of all time. :)
"We're just gonna put some pearl onions right over here next to the steak, just some happy lil pearl onions...and we don't have to tell anybody about those onions, they'll be our lil' secret" 😂😂😂
Bob would paint the butter on with a 2” brush and call it a happy little steak. Nice crimson red cuts.
@@BBQGuys ikr
After nine years you know what I realize?
*Takes a good chunk of juicy steak in his mouth and sighs
Ignorance is bliss.
My favorite movie
...Then we have a DEAL!
🤣🤣🤣🤣🤣🤣👍......
.😎 then we have a deal
i love juicy meat in my mouth :)
The Matrix
Followed your instructions and had the best steak ever. Thank you!
Glad you enjoyed it! Hard to go wrong with this method! Cheers
This was perfect I normally cook it in a pan on the stove top but this is sooooo much better and so simple thank you
What kind of butter did you use?
@@MrSupernova111 regular, unsalted butter works best 👍
@@jasminepothumulla1556 . Thanks!
Tucker Budzyn
I watched the episode
That butter bath was straight GOALS ⭐️⭐️⭐️⭐️⭐️ Can’t wait to pick up our new Genesis II 😌🥩
Cheers to breaking in your new grill!
I bought one from these guys last week. Everything went smoothly and the grill is awesome!
@@petersalls4083 Great to hear you are enjoying your new grill!
I just got my genesis grill!!!
Do you do both sides with butter
Tucker budzyn😂
The best doggo around!
How long do you keep the steak on the lower heat after the 8 minutes of searing?
For medium rare, let the steak cook over the low heat for 4-5 minutes.
Get grill as hot as possible on one side
Season
Dunk in butter
2 minutes then turn 45 degrees another 2 minutes
Flip 2 minutes then crosshatch 2 minutes(4 minutes per side)
Then to indirect heat finish to temperature of choice 120-125(feel firmness)
Rest 10 minutes
Was looking for this comment
This guy is very encouraging and sympathetic, he should be a family counselor or something lol.
yup his voice is a gentleman material
Teaching me how to grill steak is much more important than teaching me how to rebuild my relationship with my father
@@Foxygrandpa2131 hahaha, total agreement.
This is so calming you put the mood perfect on this video
Awesome video, Randy. Simple and straightforward. Will be trying the butter bath for the first time tonight. Blessings, sir.
In my 41 years alive I don't think a video/commercial has made my mouth water literally, that has changed after watching this.
Haha! That's awesome. Thanks for watching!
Who came here from tucker budzyn
Tucker knows a great steak when he sees one!
BBQGuys Dipped in booter does him a drool
thank you so much for this video!! been a weber gas grill owner for years and this video is easily one of my favs
Thanks for watching. Hard to beat a Weber!
@@BBQGuys Napoleon and Weber is the best no doubt
😢😢 Man, your comment just reminded me of how poor I am currently. Heck, I don't even know why I'm watching this video, seeing how I can't BBQ in the projects, much less afford steaks. I guess it feels good to watch how rich people live sometimes. I'm sitting here inside my local library, so I can use the free wifi to watch this video on the phone that I, and it saddens me to say this, stole last week from a kid that I could tell was richer than me. I'm leaving the library soon so I can make it to the food bank before they close at 4pm. That way I can get the potted meat and brown rice that me, my mother, two brothers, and little sister have eaten every night for the past two and a half weeks now. Wow, You rich people sure make the rich life seem so amazing. I hope one day that I can eat steaks that I cooked on a BBQ grill. God Bless you all, and thank you for sharing your wonderful lives online for all to see. You're truly an inspiration and you give me hope to keep pushing forward. Much love!!
That's beautiful. This was like a Rom Com for guys.
We know you fell in love!
And girls :)
Never put pepper before. Pepper burns. Only salt and put pepper after cooking.
Question: are you leaving the top open when you sear and then closing it once you move it over to the low heat.
I'm asking because I'm not a pro griller but I tried this and almost burned my steak with the lid closed 😔
That is correct, I leave the lid open when searing. Then close the lid when steak is over low heat for the rest of the cook.
@@BBQGuys for medium rare how much longer are you leaving it in there with lid closed?
BBQGuys how long do we live it on low heat for medium cooking???
Imad Beydoun you can use the Weber app and it’ll have you pick out your cut of streak, how thick the steak is in inches, then ask you your desired level of doneness. It’ll then spit out a total time for your steak to cook over direct heat at 450-500. I include the seer time in the total time. For example, if it says 8 minutes, I’ll seer for four total minutes then cook with the lid closed for 4 minutes. Hope this helps.
leov36 thank you so much
DIPPED IN BOTER
how long do you keep it on the lower flame?
Until it reaches your desired temperature. 130-135 for medium rare. Always let it rest for 15 minutes or so after you remove it from the grill by tenting with aluminum foil.
This guy! VERY VERY VERY AWESOME! Professionally done, clean, clear, to the point with no bs or fluff! LOVE IT! Thank you. Please keep making these videos!!!
Thanks for watching!
Tucker the dog sent me
Who else is here after tucker budzyn
Gotta love Tucker!
I had a Weber 25 years ago and I always cooked perfect steaks. After buying the Spirit II, I couldn't remember or find instructions as to how I used to cook my steaks on the old Weber. This video reminded me of what I did. Sear on both sides and then finish on low with lid closed. THANK YOU!
Glad it helped!
But how many minutes once you close the lead??? That steak looks prime :))
Till it reaches 55 C
Grate (grill humor) job Randy, simple and to the point, looks delicious. I just ordered my Weber Grill, can't wait to cook my first steak on it. I like the butter idea also, I am sure you get a better crust this way. I usually put the butter on when the steak is finished.
Rock on!
waoooo that is fucking juice stake !!!!!
Thanks for watching!
Hello Randy, I enjoyed your presentation. Since I am using charcoal, for correct searing, I usually reach 280 to 310 inside grilling temperature. Should I move my charcoal pan closer to my grill grates or sear longer than 4 minutes a side? thanks, Jeff
What is your temp at the grate level? I don't know why the always put the temp gauge so high above the grates. Just move it up till you get the inside to reach 350 and you will be good. The grates at that point may be in the 400+ range depending if you are using lump coal or briquettes.
@@GOOSE-1334 thank you, Jeff Joseph
Just learned how to crosshatch, finally! Thanks, Grill Master Randy!
Dream Girls Daily she doesn’t get out much....
Carrie Adams do you live under a rock, or something? Can you tie your shoes?
@Dream Girls Daily damn. Get the stick out of your ass. Perhaps she didn't know what "crosshatch" meant.
Dream Girls Daily never call someone dumb with a username like yours dipshit
Man you made me so hungry for meat!! Thats a beautifull bbq!! One question, don't you close the lid while searing?
Thanks! No, leave the lid open so you have more time to get the outer sear before the steak cooks through too much for your liking.
@@BBQGuys thx for the tip. Now i will first get that weber and then the steaks !
Best of luck, cheers!
Proud new owner of a Weber Spirit II E 310. Received it today. Can't use to start making steaks
I dont eat steak, but this was just beautiful! Im set to grill for the boyfriends birthday this weekend and I want to make sure I do this right. Great video with clear instructions. I think I can actually do this now. Much gratitude
Hope you enjoyed! Happy birthday to him!
That's nice of you
I always liked the ribeyes too. I'm going to try this out. Never thought of the butter dip, sounds great! You didn't mention how hot you got it ahead of time, Thanks!
Hope you enjoy
Phenomenal job on the steak. 10/10. I never toss them in butter, i always do a dry brine then I rest it with a glob of garlic rosemary compound butter. I might have to try your method👍🏼
Thanks for watching. You should give it a try!
@@BBQGuys trying it out later with some ribeyes👍🏼
This looks amazing, and you make it look so easy!
Erin Hopson it IS so easy. Just start with a good cut of meat and follow the steps. So so simple. Let it sit for 30 min out of the fridge. Salt and pepper liberally. Dunk in clarifies butter (ghee), throw it on a hot grill. 4-5 min per side or cook to temp. Couldn’t be easier.
4.15 That TUSKER BEER if you know you know @bbqguys
Good eye!
Who is here from tucker budzyn
Welcome to the channel!
First of all be a man and use charcoal
I just ate and i am hungry again. 😛
How long did you let it cook on low heat after searing ? It didn’t say
For medium rare, let the steak cook over the low heat for 4-5 minutes.
Use Korean pickling salt. It's big, bold, tons of flavor but not as salty as normal kosher or sea salt.
Sounds neat!
How much was the grill temperature when you put the rib eye initialy?
Preheat your grill on high, this grill was probably around 750F
I’m here from tucker budzyn lol you make him doin a salivate
Tucker is the cutest!
BBQGuys he is the bestest.
Same.
Tucker Budzyn
Brought meh here
If you are going to have steak, this is the way to do it! Absolutely gorgeous & thank you Sir!!!
Agreed! The steak came out great!
I had my first Tomahawk ribeye the other day on my new Weber Spirit grill. I added some garlic and onion to the butter sauce. That was truly the best steak I have ever had. The Tomahawk was a gift from wife on my birthday and we split it, and it was plenty.
I see that Yuengling, good choice.
Looks like their pilsner
Tucker Budzyn have done a reaction video of this video only 🤩
We LOVE Tucker!
is it just me or can y'all listen to this guy all day..
Aw, thanks!
That’s not medium rare that’s more rare in my opinion
Thanks for watching!
I’ve watched about 10 videos, searching for the perfect tomahawk video. I’m so glad I finally found this one because it was perfect!
Glad you liked it!
After preheating the grill with all burners on high for 30 minutes, and after cooking it 4 minutes per side for a total cooking time of 8 minutes did you turn the left side to the low position to finish it? How long (about) did you cook it on the low burner side with the hood closed?
Yes the left side of the grill was turned down. 4-5 minutes for medium rare. Link to recipe below:
www.bbqguys.com/bbq-learning-center/recipes/grilling-perfect-steak?How-to-cook-the-perfect-steak-weber-genesis-gas-grill
I dig the music and the tone you have.
Thanks :)
Who saw this video on one of Tucker Budzyn's shorts?👀
It was my first time grilling a steak. I used a Spirit 310. It turned out awesome. 👍🏽
Great job!
Roger. Wilco. Out to the butcher's.
Update: She'll be back for more. She'll bring friends. Thank you, BBGuys!
(I have to calibrate myself to the Weber. Some back and forth was needed. Next time I'll use the thermometer.)
Dunking dish lmfao.
Wow...just did 4 min on each side, shifting 45° every 2min...on my genesis II. Freaking amazing grill patterns. But by the time I moved it to the other side, on low heat it was already @ 130°f...internet temp. Med rare...still Delicious. Thanks for the tip.
Nice work!
great vid thanks
Having previously owned a Qstoves+ and recently transitioning to Asmoke, I have to say the change has been game-changing. The flavor that the Asmoke imparts to the food, thanks to the wood pellets, is unparalleled. The convenience of the digital controller for precise temperature control makes grilling a breeze. Plus, the fact that it's battery-powered and portable makes it perfect for my weekend camping trips. Not to mention, Asmoke's smart design with ASCA™ technology ensures efficient cooking and easy cleaning. The FlameTech patent for temperature control within 5°F is impressive. My favorite feature, though, is the ability to monitor food temperature and adjust settings remotely via the app. It's a small detail, but it makes a big difference in my grilling experience. I would pick Asmoke over Qstoves+ any day. #Asmoke
What temperature did you sear it at?
Update: I used your instructions on a New York Strip and it turned out great. Thanks.
We preheated the grill for about 30 min to get it super hot. I would say the temp was around 650 when I put the steak on.
Thanks!
Never thought to dunk it in butter. Did this for my Ron Swanson birthday and it turned out great! Saving this vid for rewatch.
This is making me so hungry for some steak! yum looks good!
Thanks Christin!
Does the type of butter matter? Any details on the butter? Appreciate this video being done in succinct fashion.
I've watched this video a few times. Just love how easy it looks. Can't wait to try this out!
Have fun!
Tried this procedure last night since I have the exact same Weber grill. One major issue… once the steaks laced with clarified butter were placed on the super hot grill the flames and temp were very difficult Ro control. The grill was so hot I had trouble flipping at two minutes. Flames never subsided. After three minutes I turned off the grill. Flames continued. Put streakers on higher grill that stopped flames turned one burner on low and let steaks get to temperature. Let them rest and surprisingly they were very good. So question is how do you control the flame during searing? Thanks
The problem with letting the steak rest for 10 minutes, the steak will be cold, which I don't like.
that is my struggle, however resting for say 5mins wrapped/covered in foil. i have to admin, the flavour/texture was worth it.
@@cs512tr humm....never thought of that, going to try that next time.
reempire888 You definitely have to let the meat rest. Like cs512tr said, the result is far more superior if wrapped or covered in foil. Tenderness is perfect and the meat doesn’t cool down.
@@jukimies yeah, I hate meat that are cold. I'll try this method on my next bbq.
That good Pennsylvania beer there
The beer and steak were awesome! Thanks for watching
Thanks brother. I was wondering how to do this right for my wife tonight.
Thanks for watching!
BBQGuys Np broski. I’m subscribing
Hi, we are Korean reality TV program “Europe Outside Your Tent : Spain”. We are now making the episode of Spain Camping and it will be really great if you could allow us to use this video in our show! We will be looking forward to ur response! Thanks!
Now THAT'S how you do a freakin' ribeye!!!
It was tasty! Thanks for stopping by!
Tucker Budzyn sent me here.
So initially you said to keep the entire grill high heat, so when exactly do you lower the temp on the left to finish cooking? Do you just turn the heat down as you place the steak to the left or should the temp already have been turned down ahead of time?
Turn it down right before you drop the steak
yes, he missed that point
So I’m new to the bbq game. I’ve got a genesis 2, been using it for a couple months now, tried your method with a boneless ribeye thick cut, it burned. I only had it on each side for about 90 seconds. I feel like the clarified butter really made the flames get big, I mean they were coming out of the bbq. (I did close the lid and it seemed like you left your open) Should I have turned down the heat or left the lid open? Please help, I didn’t even put it on the left to let it cook longer it was charred on the outside and pretty rare on the inside.
First we would say make sure that you are letting a good bit of the butter run off after dunking, it just needs to be coated. We also suggest leaving the lid open during searing of any kind. If you are still having big flareups while searing with lid open, then move the steak to another area of heat as there may have been some pooling of the butter near the burner. You also could pull the steak from the grill for just a few seconds while the flareups calm down. Hope this helps!
Best steak ive ever seen 😋
Looks fantastic!!!! Do you do the whole SEAR with the lid open? Confirm a 2” Rib Eye and clarified butter ?
No gas. I like the old day. Charcoal!!!! 🇺🇸
AH....the good ol' Gas vs. Charcoal debate! We have it here all the time. www.bbqguys.com/bbq-learning-center/buying-guides/gas-vs-charcoal-grills
Gas all day.
@@SilkyLew No
I put some coals on my gas grill.
Total eight minutes for searing
But almost how many minutes for cooking you didn’t tell, You only tell 120°
Did I miss it
Anyway does anybody know almost how many minutes for a steak like this
After I had a 3lb Tomahak Rib eye catch fire I am now afraid of the flames on the grill. Any tips if you have turned off the gas and burners and removed the steak however flames are still high since grease is burning that has dripped on the flavorizer bars. Would you keep the grill lid open to allow flames to subside or would you close the lid trying to smother the flames? I had closed the lid with gas and burners off and grill went to 1000 degrees and flames did not stop. I used a fire extinguisher. I appreciate any tips.
that steak looked amazing. was perfectly cooked. GREAT...Now im hungry!!!
Hope you enjoy
I noticed you cooked with the lid up. Is this OK for this model Weber...some are lid down only I thought?
My grill is a Walmart POS that won't control heat well. Take my advice and get this one or ruin expensive cuts.
Love that beer on the side. No man ever grills good without a beer on side... 😍😍
You got that right!
Gonna do 5 boneless ribeye 1.5" thick each tomorrow for BBQ on my Blaze 4 burner!
I worked at Lowe's and have assembled 100's of Weber grills. They are very good grills, I have a two burner Spirit gas at home. One summer, Weber had a mobile grilling training unit that drove from Lowe's to Lowe's training
employees to grill. They had about 20 grills going and everyone got a raw steak to cook.
Their method was simple. Cook one side 4 minutes, lid down. Flip over to other side, cook 4 minutes, lid down. Remove, eat after three minutes. I use a stop watch. You can adjust your time on the next steak longer or shorter depending on the thickness. I buy the same steak every time so I know exactly how long to cook it. Also, I put it on high heat part of the grill. The hotter the better. Anyone can cook a perfect steak using this method. Pushing on it with your finger doesn't work for me. Enjoy.
Great tip!
When you transfer it over to the colder side of the grill, there's no set time, right? Just go for like 135° internal temp for medium rare?
Sharpen your knife my guy... that steak shouldn't be that hard to cut :/
Tucker Budzyn approves. Doggy certified.
How to prevent ruining your grill marks after the sear , when you finish the cook on lower heat, as the grill is still hot? Also, can you close the lid for each of the 2 min searing intervals to stop the big drop in temp or will this impact the sear?
Great job! Do you notice a big difference basting butter from start vs the last few min?
best ribeye I ever tasted was back in the 80's where this fella street cooked on charcoal, but searing heat is the secret
Are you closing the lid between the two minute sears? Or are you leaving the lid open the entire searing process?
I’m confused, you said four minutes each side, but then you still leave it on the low heat side after. So how long do you leave it on the grill when you move it to the low heat side??