Contents of Grilled 200 Day Dry Aged Ribeye 00:00 Intro 00:23 Blazing Bull Grill Features 00:54 Cleaning Blazing Bull Grill 01:32 Dry-Aged Ribeye Steaks 02:04 How to season steak 02:26 Lighting the Blazing Bull Grill 03:04 Forward sear of ribeye steak 04:43 Reveal of perfectly seared steak! 04:50 Indirect grilling of ribeye 05:38 Steak is done cooking and ready to rest 06:00 Slicing and tasting 200 day-old ribeye steak!
That’s Amazing. I just bought 2- Wagyu New York Steaks $50 each. Cooked them over Mesquite Fire using my GrillGrates in The Fire Box Of My LSG Off Set Smoker. It Was Heaven ❤️❤️🥩 Take Care Cheers 🍻
Greg if you ever get a chance to go to Colorado you need to go to Breck and the Breck brewery. They have a special called the Working mans special that you get a burger tots or fries and a pint for $5 bucks. That vanilla porter is one of my favorites there. Plus if your in Breck you can see some of the places they shot Dumb and Dumber at. lol
LOL! We went out to a nice steakhouse last night to celebrate my son and his girlfriend's birthday. On our way home we stopped by a buddy's house who was also celebrating a birthday... The next thing I knew, I was making a French Dip for myself in his kitchen. They laid out a nice spread of prime rib and au jus for sandwiches. I need to take it easy next week! Cheers!
Is this a reupload or am I having insane dejavú?? I feel like I’ve seen you do this exact video before when I looked into the product a year or two ago
Ballistic BBQ okay yes, you’re absolutely right! I had to look it up because even the butter on the lower tray and lowering the grate to act as a diffuser just felt like something I’d seen you do before. Thank you for helping me remember lol
@@jasonhenninger8220 Agree, but wouldn't get much browning since all that liquid in the butter would just go to overcook without much crisping, I think
@@smokindauberdoo4208 Many more people in the world now use Celsius and not Fahrenheit. The only major country that uses Fahrenheit today is the United States, which has a population of around 0.35 billion as compared to the world population of around 7 billion. Even Canada moved on into the metric system (Celsius), while US remained stuck with Fahrenheit.
Honestly when I first saw a blazing bull steak, I thought wow a gross burnt steak. Then I tried a steak from one, and wow it really does taste like a burnt steak. Searing is about caramelization not blackening...the thing is super expensive and worth 1/1000 of its cost. P.s. good gas grills have infrared burners for searing.
So, no smoke flavor from real fire? It's no faster than cooking over coals anyway. What happens if you have 2 friends and want to show off your expensive shiny thing? I'll stick with my Weber and enjoy perfect steak anyway, oh and I'll take a small vacation with what I saved for not buying one of those.
I havent eaten meat in years and still enjoy your vids.... the time, the attention to detail... amazing.
Contents of Grilled 200 Day Dry Aged Ribeye
00:00 Intro
00:23 Blazing Bull Grill Features
00:54 Cleaning Blazing Bull Grill
01:32 Dry-Aged Ribeye Steaks
02:04 How to season steak
02:26 Lighting the Blazing Bull Grill
03:04 Forward sear of ribeye steak
04:43 Reveal of perfectly seared steak!
04:50 Indirect grilling of ribeye
05:38 Steak is done cooking and ready to rest
06:00 Slicing and tasting 200 day-old ribeye steak!
I'm left salivating once again! Steak bathed in its own juices and butter, is decadent but delicious!
Cheers for sharing Greg...
Thank you Brendan! Cheers brother!
Wonderful video, underrated channel
I am still amazed at the aging for 200 days. Another great cook. Nice job.
Thank you very much! I'm still amazed as well!
Couldn’t have been more perfect. Yum!
What a Man needs... What a Man Wants... Steak and a Beer. Cheers Greg.
Awesome video as always Greg! Watching your videos always makes me hungry lol!
This steak looks sooo tempting. When the chef bathed this steak with butter… its blow my mind❤️😋 very well elaborated everything
Butter and beef! Doesn't get much better!
@@BallisticBBQ but u give u make it even more better😋
Beautiful steak! I love the way you can butter baste in the drip pan on that cooker👍
Thanks for watching Bobbi!
holy cow, good energy in this one. unbelievable final texture and marbling. wow!
Looks absolutely incredible! Would love to see some videos for a pellet grill.
This guy is an OG from TH-cam
How you managed to wait a further 15mins to eat this thing I’ll never know! Gorgeous looking steak Greg!
Delicious, hungry and jealous lol thanks again great video ❤️
Glad you enjoyed! Cheers!
That is so wrong to be posting when I’m sitting here eating leftover grilled chicken. Looks beyond awesome brother!
LOL! The irony is, I'm reading your comment right after having leftover grilled chicken for dinner!
Could you have used the MEATER Thermometer? Wireless verse wired in a quick cooking process?
I’d like to know how to freeze dry cooked brisket. Thanks. Great videos!
Some serious ballisticness going on there!
Must be breakfast time! LOL Looks terrific, and that butter bath made me salivate.
Thank you for stopping by Tom. Cheers!
That’s Amazing. I just bought 2- Wagyu New York Steaks $50 each. Cooked them over Mesquite Fire using my GrillGrates in The Fire Box Of My LSG Off Set Smoker. It Was Heaven ❤️❤️🥩 Take Care Cheers 🍻
Greg "DAMN" what a cook WOW,also you have shown me why GUGA doesn't do reverse sear
Love it, that's the way to cook a steak, was lookincg at a similar product on Amazon today that was a little more in my price range. Awesome job.
Thanks for watching!
Steak bathed in butter. Absolutely yummy! It turned out great. Cheers, Greg!
Cheers Dwayne!
Greg if you ever get a chance to go to Colorado you need to go to Breck and the Breck brewery. They have a special called the Working mans special that you get a burger tots or fries and a pint for $5 bucks. That vanilla porter is one of my favorites there. Plus if your in Breck you can see some of the places they shot Dumb and Dumber at. lol
You had me at tots! Is it Breckenridge Brewery? I'm not finding Breck and Breck. Thanks for watching!
@@BallisticBBQ Yes Breck is just short for Breckenridge. And the tots they give you a pile of them lol
@@DoctorRemulak LOL! Learn something new every day. I need to make a trip up to Colorado!
@@BallisticBBQ It's beautiful up in the Rockies. Lived out there for five years now in Utah but originally from Orange County.
I just finished breakfast and now I'm about to die from hunger...LOL
LOL! We went out to a nice steakhouse last night to celebrate my son and his girlfriend's birthday. On our way home we stopped by a buddy's house who was also celebrating a birthday... The next thing I knew, I was making a French Dip for myself in his kitchen. They laid out a nice spread of prime rib and au jus for sandwiches. I need to take it easy next week! Cheers!
But please don't eat too much meat. We don't need so much meat and breed so many animals just so we have meat.
Me too.
Dry aged steak..
*Now that's a rare medium well done!*
god damn i think all the moisture in my body went straight to my mouth
Man that looks so good!
I do t understand the point of getting that crust and soaking it in butter? Is it still crisp?
That Blazing Bull is awesome. I really want one. I think it's a must have for any steak lover.
Agreed!
wow the crust on that steak looked awesome. have you ever finished a reversed seared steak in the blazing bull, would be smokey and have a nice crust
Yes I have. It's perfect for a reverse sear, as well as Sous Vide. Cheers David!
Wished I had a BBQ like that
would you mind including celsius degrees? greeting from Deutschland
Great and delicious Steak 👍👍👍
I was wondering if you will ever do another 200 day aging again? Looks like all of the effort that you put in was well worth it.
Not even click bait. This was such a fun video to wait, it was like a kid in a candy store ;)
Thank you Brother-Brian! Cheers man!
That's a damn fine looking steak.
How about a smoked steak with a reverse sear on that Blazing Bull?
1500°F = 800°Celsius
I cant find the link to dry aged 200 days.....found it🤣🤣
Steak and beer. What else more could you ask for?
Exactly! Cheers Dylan!
WOW 👍🏻
any updates after a year? How is it holding up?
No problems at all. I'm very happy with the quality.
@@BallisticBBQ Thank you! Do you still use a grill at all to sear or has this fully replaced that?
Is this a reupload or am I having insane dejavú?? I feel like I’ve seen you do this exact video before when I looked into the product a year or two ago
That was a tomahawk (was it 2?). This was one of the 200 day aged steaks from my last video.
Ballistic BBQ okay yes, you’re absolutely right! I had to look it up because even the butter on the lower tray and lowering the grate to act as a diffuser just felt like something I’d seen you do before. Thank you for helping me remember lol
That look as decent as any reverse sear I've seen. Maybe they are overrated if you have your technique down for a forward
Not a reverse sear. Soaking it softened the crust. Should have put it back under the broiler for a 30s or so each side to crisp it back up.
@@jasonhenninger8220 I meant to say the cross section looked as decent as you'd get from a reverse sear, even though he didnt
@@jasonhenninger8220 Agree, but wouldn't get much browning since all that liquid in the butter would just go to overcook without much crisping, I think
That steak looks killer. I would be knawing on the bone.
Just ordered my own Father's Day gift. Thanks for the review and youtu.be video.
🤙🤤🔥
I’m guessing you can’t do this if you have a rub on the steak or it will burn
Rubs with a lot of sugar would not be a great idea.
Why is it called Infrared when it's clearly a gas burner?
125°F = 50°Celsius
50 celcius = 106 🤣
@@smokindauberdoo4208 Many more people in the world now use Celsius and not Fahrenheit. The only major country that uses Fahrenheit today is the United States, which has a population of around 0.35 billion as compared to the world population of around 7 billion. Even Canada moved on into the metric system (Celsius), while US remained stuck with Fahrenheit.
@@jauneetbrun still 106. F
@@smokindauberdoo4208 Was that mental arithmetic?
@@jauneetbrun REALITY
Using a fancy broiler with an Argentine grill right behind makes me feel like that steak wasn't brought to its full potential.
He cooked that first steak on that grill. Look for that video.
Used the Argentine on my first 200 day steak cook. Cheers Chris!
I saw that video. It was great. It doesn't change the fate of this particular steak. Hehe. Love your channel.
Took a wicked shit while watching this.
Honestly when I first saw a blazing bull steak, I thought wow a gross burnt steak. Then I tried a steak from one, and wow it really does taste like a burnt steak. Searing is about caramelization not blackening...the thing is super expensive and worth 1/1000 of its cost. P.s. good gas grills have infrared burners for searing.
Over handling
Mmmm rotten flesh.
I dont mind pink in my steak but not the entire steak still being raw
So, no smoke flavor from real fire? It's no faster than cooking over coals anyway. What happens if you have 2 friends and want to show off your expensive shiny thing? I'll stick with my Weber and enjoy perfect steak anyway, oh and I'll take a small vacation with what I saved for not buying one of those.
Thanks for watching Russ.