Your last video was mind blowing, I went to a fancy steakhouse and ordered a pretty fancy skirt steak. I decided to cut the steak as soon as it arrived to the table. At the beginning there was more water leakage than the cuts at the end of the my meal, however, the hot bites of the steak felt juicier than the cold pieces of steak that didn’t leak much water. The belief of resting the steak to make it juicier comes from the fallacy that water coming out of the steak after cutting equals juiciness lost, but there are more factors that contribute to the juiciness of the steak than just water.
dude you sure didnt piss me off. ive been in this industry for 20 years and like a lot of things, its just how its done. like resting. nobody has even questioned it because its just how its done. im always open to new information and i think to be viable in the cooking industry you have to be willing to adapt quickly. youve blown my mind mr young. i also appriciate your potty mouth. it brings a level of realism that i can respect.
Thank you for giving me science behind resting inbetween the cook and the sear! I’ve been doing it this way for awhile because it just made intuitive sense, but no recipe mentions it. Off to learn about juices now. Thanks Chris and keep it up!
fun fact, mammals living in very dry conditions can get all of the water they need through fat catabolism, we humans also get some water that way but we don’t eat as much fats + we aren’t adapted to living in super dry environments so we are way less efficient in how our bodies use water
This could be the start of a Waterboy/B99 crossover where Bobby Boucher's tackling fuel is Boyle & Terry selling bone broth. "Booone broooth...H2O! Booone broth...H2O!"
Great content and always thought provoking. Steaks do stall during a cook, which most people aren't aware of. Dealt with this last night during SCA Competition in Nevada. No doubt I'll watch this again and again and incorporate key aspect of what you're teaching into my cooks. Thanks Chris. Steve
I’ve got (2) of your thermometers that are scheduled to arrive today! I thank God that it’s a 3 day weekend so I can run all the experiments. I saved up for a while for this moment and I have so many ideas ready. I’ll be incorporating the su vide, cold smoking, reverse searing and deep frying. I picked up 2 bags each of Pecan, Cherry and Apple wood, so that the fire never dies! Let’s GO Chris!
Thank you for being a customer and happy cooking! BTW, if you're not on our subreddit, it's a good place to ask specific product use questions and get faster answers (I'm pretty active there). www.reddit.com/r/combustion_inc/
You will NOT be disappointed. One of the best investments in kitchen equipment you'll ever make. It's like the Golden Key that unlocks all locks. I used mine to make the most perfect Beef Wellington we've ever had, and then the best Ribeyes we've ever had, and I've been cooking for about fifty years now. It's definitely a "Where have you been all my life?" moment the first time you use it. Have some serious fun, my friend!
I came to this conclusion myself also when cooking in a pan. I often pick up the steak/chop and brown the sides a bit when im approaching target temp to ensure i dont race above the target. the last video and this one is super useful!
It's a clever presentation. I've used sear and reverse sear, mostly with remoe thermometers but also the probe. This is a great infomercial and I wish you great success with your product. One day when you're really into making a point, compare four thermometers on identical cuts of meat on identical grills (sorry, Propane or commercial ovens here) and show a difference. Until then, Set it And Forget It!
This is why I love your videos, Chris. No filter of language, facts and data delivered with proof, and touch of humor we have to look out for. Every time I see your videos I still remember the turkey episode where you mentioned to make a cocktail and start a political conversation 😂. Jokes aside, I’m going to try the lemon juice trick. Thanks again for more info, a great video, and being yourself.
my fav way to cook steaks is sear while flipping every 45sec to minute. after 2 full flips ie 4 heat blasts, let rest for 5 min, one last blast on both sides then let rest for a few and transfer to an oven w setting about similar 10f above doneness temp. from there i probe it and let it coast until i am close to ready, usually gives me a 30 min window. medium rare steaks on ribeye i don’t like as the fat doesn’t begin to break down enough, i push it in between medium rare and medium, there’s a sweet spot.
This is great. Hopefully some pellet grill manufacturers pick up on this concept, and incorporate into their app. I can imagine the Predictive Thermometer with its open source library comes in handy.
Good video. I just let it go in the smoker set very low until it hits about 118 (depending on how thick it is as to how long that takes - typically a little over an hour) and then blast the heck out of it at 550 on a cast iron griddle - gets a fair bit of smoke flavor, a perfect crust and comes out a beautiful medium rare. When it isn't broke, I don't fix.
Pretty much exactly what I do. I'm down for "optimizing" and such, but there's also the effort-vs-diminishing returns compromise that exists when I'm cooking at home, and a standard sous vide or low-n-slow reverse sear hits the right quality-to-lazy factor for me.
Really hard to believe this is the first major channel I've seen apply barbecue knowledge to grilling steaks. Always wondered about the effect of stalling on regular grilling.
Love your channel and seen some of your videos, but this one was really spectacular. So, subbing and going to watch you more as you teach us about steaks, BBQ, and other things.
I've been having some trouble with this. It's pretty hard to get from 300 to 175 in a kettle. It takes a while. I have better results cooking at 250 to a core temp of around 110. Then pull the meat off, and wrap in foil. For the next 15-20 min get the coals up as hot as you can possibly can get them. The meat will continue to carry over to 120-125 during this time. Once it hits 120, take it out of the foil and sear it 30 seconds, pull it off. Flip it. Wait for flames to die down. Sear the other side 30 seconds. Repeat until both sides are golden brown. Check for core temp after every 30 second sear. When it hits 135 you are good. No need to rest it as you already rested it before the sear
I have tried this technique twice with roasts with an internal temperature probe in an oven and gotten it wrong both times. I stopped well ahead of what a perfectly done steak should be in terms of internal temp and while it wasn’t dry, it certainly wasn’t as juicy and tender as when I’ve done it sous vide before. I know it’s in part bc the steak basically digests itself during sous vide since the cooking temp is so low that enzymes stay intact but even still my results never measured up to what I’d expect from a good steak. For my home setup, I think I’ll stick with sous vide in the future.
I like reverse sear but it has more steps and monitoring than to do the normal searing first, which you don't have to worry about overcooking and then just let it sit on the side and you only have to monitor the temperature once until done.
I like to reverse sear rack of lamb at an oven temp around 160. The first time I used your thermometer while doing this I noticed that it reported an external temp of 145-150. I initially thought my oven temp control was off but eventually realized it was due to the evaporative cooling at the surface.
Yes, water leaving the meat as steam mixes with the hotter oven air and everything is *much* cooler around the the food, which is what the handle is measuring.
@@ChrisYoungCooks I usually end up adjusting the oven temp up and down to target the finish time to align with other dishes. I do usually start off at a little bit higher temp, but this video makes clear I could start at a much higher temp as long as I am monitoring the surface temp with the thermometer. Could you add an alarm for the surface temperature so we wouldn't have to monitor manually?
Alarms are a very requested feature and they're in the works. We've just released cloud sync and now the developers should have some time to start working on this feature (I want it too).
@@ChrisYoungCooks FWIW I have two of your thermometers and have gifted three others to siblings. One suggestion for future hardware is to be able charge the base unit and probes with one cable, e.g. like the Typhus probe.
I guess I use a reverse reverse sear... I sear first around 375 on the grill then go for the slow finish cook in the oven around 225-250 shooting for 134-135 as my final target. I've done plenty the normal "reverse sear" way too. A ton suis vide too. I really like the way I'm doing it now because it's absolutely impossible for the sear to overcook since the steak is cold. Works well for me.
The rational ovens have been doing this for a long while, although not reverse sear. It starts at 430 to sear quickly, then drops to 350 for a bit then drops all the way down to 170 and eventually to 150 for big roasts.
Very much enjoy your videos. In this one, would a viable alternative just be a one step of setting the oven to 5deg above target temp and waiting for the core to reach target?
I always let my steaks cool before searing as well. I also vac seal them before cooking and put in warmish (80º) temp water to quickly and evenly temper the steak.
As usual, Chris, this is first-rate content. I’m a huge fan of your work and your Combustion Predicative Thermometer. Could I get your thoughts, please, on the way to best measure grill temperature? I sometimes use a pellet smoker for the first stage of cooking and it offers pretty solid temperature control for a good result. But what about on a gas grill (or the Weber-style grill you used in the video)?
Gas grill is easy to control, and I'll rely on the grill gauge in the lid if there is one. Otherwise, I'll use a wired oven thermometer and position the probe somewhat near the food.
@@ChrisYoungCooks Great, thanks. I don’t really trust the lid thermometer, but I have one of those Thermoworks Smoke devices I can use. I should’ve thought of that. Thanks again for the reply.
@@ChrisYoungCooks so like when you say reduce grill temp to 175° in the video you don't mean the ambient temp from the predictive thermometer but to use a thermometer a bit farther away from the food? Also would love to see a video on your favorite cooking products and books.
I really want the Predictive Thermometer + Display but $199 is steep for my budget, though I reverse sear at least once per week. Do you ever have sales? I'd rather support a small business like this regardless but always serves to be an informed consumer. Thanks Chris!
@@ChrisYoungCooks It's been my go-to for a while now for ribeyes. I feel I own the technique, but I have felt that way about everything until you dive deeper into the details. Thanks for all the great content.
Love this, but I have a question on something I saw in the video. The cap of the ribeye is my favorite part, but it's so easy to overcook. Would it be better to set the ribeye with the bone facing the center (closest to the heat source)?
I was confused why carryover cooking wouldnt overcook the steak after step 1 but I missed that all those temps are surface temperature. Hope others dont measure the wrong temperature executing these steps.
Can you possibly make a trimming guide to normal steaks? I hate buying cheaper steaks... but they aren't so bad when you trim them and cook like this video.
Evaporative cooling creating a stall mid cook and the warming, stalling, rising cooking steps are the same thing that happen when I make BBQ. The time scale is different because its a much bigger piece of meat.
I have been waiting a long time for a proprietary video explaining your reverse your method because in the past, I’ve had to piece together bits of information for multiple videos, and there were some gaps of information. The only thing that I am struggling with now is what to do if you live in an apartment with no grills and just have an oven? I’m assuming I’ll have to get two cheap thermometers one for the surface and one for the terminal core temperature as I only have one right now, but not sure how to adjust all these temperatures and check the surface temperature inside an oven with the door shut.
So I love your product and tried this today in a gas grill... I know.. I was out of pellets and too lazy to get the green egg going. But it took like 45 minutes to get a 1.5" ribeye up to temp to rest before searing. Not sure what went wrong but I think the ambient temp reading of the wireless thermometer was lingering high after dropping the grill temp because the yellow part just held the heat. I was able to put my hand there and it wasn't hot air wise, but touching the thermometer almost burns my fingers. I think the ambient temp reading might be questionable and that had me dropping the grill temp too low. Don't know, but thought I'd ask.
That sounds about right in terms of time. Like sous vide you’re cooking to equilibrium and it will go a lot slower. You can cut the time by 15-20% just by running the surface maybe 5F above your target doneness. And, yes, the ceramic handle will slow the response to the dropping temperature.
Would love to hear your thoughts on Max the Meat Guy's video "Is thawing meat ACTUALLY necessary?". Specifically, how was it that he cooked a frozen steak in a pan and yet ended up with a steak with very even cooking (i.e. outer edges and core had similar levels of done-ness. Minimal/no temperature gradient)? I thought he wouldn't get that result considering what I learnt in your video "Why You Should Temper Steaks"
Gave this a shot last night (delmonico to 137) and it was delicious! The only snag I ran into was the stall never broke. The highest I could get the core to was 132 w/ a 141 surface and 175 ambient temp. Rested it at 132 until it got to 115 and seared + rested to 137 and it came out great. I was using a breville countertop oven so maybe the ambient heat capacity wasn’t high enough compared to a grill? Chris have you seen this behavior before?
@@ChrisYoungCooks Ah that makes sense, will give that a shot next time, thanks! Also the lemon was an excellent touch, have used a dash of red wine vinegar in the past to cut the fattiness, but the lemon is a much brighter way to do it
I have two combustion thermometers, I love them!! But always get them confuse which ones is which. I've used the photo mode on app and still fail. It's would be great if you made different coloured thermometers or even caps you could put on them. Also do you think you could put of measures of temperature on the screen at the same time? Like thermo 1 thermo 2? Cheers! Love your work
When you cook all the way to the desired core temperature in the oven / grill, is there no carryover cooking that increases the core temperature further while it rests before you sear? Wouldn't it make sense remove from the oven slightly before the desired temperature to allow for carryover cooking while it rests?
Should this apply to most cuts of meat including pork and chicken? I've never reverse seared but I've been wanting to give a go. I especially want to try this with a nice marinated tri-tip we get from our favorite butcher.
Broadly applicable to all meats. Although all the temperature I’m using should be adjusted for the kind of meat and cut. I like 145F for pork chops and 150-155F for chicken breast.
Chris, since you are testing the GE Indoor Smoker, it seem to me that these temps you outlined in this video match what that appliance is capable of (170-300°F smoking/cooking temp, 140-170°F holding temp)...
Great video, and I am loving the Predictive Thermometer. I'm wondering though why cook to 137 initially? Any reason not to say get it to 127F low and slow then sear it and let that finish up the inside to 137? Seems you would avoid having to wait for the drop and also with a thinner cut I'm worried going to the final target in the low and slow phase doesn't give enough room to get a good final sear?
Could be wrong, but based on Chris' previous videos, I imagine that someone cooking steak to 127F and then using searing to increase core temp to 137F runs into a few problems (1) How long do you sear for to ensure the core temp reaches 137F exactly? No higher, no lower? Even Chris with his 2 years of developing the thermometer has found it incredibly difficult to accurately predict core temp increase due to carryover cooking (2) Even if you could someone perfectly predict how long to sear each side to make the core temp reach 137F, the high temps used in searing would means that the outer edges have reached a higher temp than 137F. Potentially significantly higher, i.e. the steak's outer edges are overcooked
@@TheDreamLeaf Thanks! Very good points and yes I had an excessive carry over recently and had to quickly remove and cut the steak open to prevent the temp increasing further just as you predicted. I tend to cook thinner cuts which always makes the final sear dangerous but I'll try this method and see if it helps.
It would be great to add custom notifications in the app when the surface temperatures reach the desired levels. This would make it much easier to monitor without having to check the phone all the time.
How do you drop the temp from 300 to 175 in a Weber kettle? Do you close off the vents and leave the steaks in there while the temp comes down? Do you take them out and then put them back in when the temp is down?
I use a minimal amount of coal, and then close the vents about 80% at the bottom and a bit more than 50% at the top. I try to do this when the surface temp still has about 10F or more to go so that the grill is down to 175F by the time the surface is up to the target.
At 7:19, for step 4 , should the core be cooked to your target temperature, or a certain amount below to allow for carryover cooking? I get that the carry over should be minimal with the low oven temp but is it actually zero/negligible?
It depends on how close the surface temp is running to the target doneness. If you’re truly going to equilibrium then there will be no carryover. If you’re maybe up to 5F above target the carry over will be very minimal, maybe 1 to 2F.
So you season your steaks AFTER cooking? I usually do it before (kosher salt, coarse ground black pepper, and garlic powder. Is there a specific reason why you do it afterwards?
We've been looking into it, but the two things that really make it expensive is the unfavorable exchange rate between Dollars and Pounds, and then VAT being added on top of the price (in the USA sales tax isn't added into the price).
Is the water evaporation what actually drives better results in steaks that went through dry aging? I.e. with less water to evaporate off, it cooks more evenly, which drives the idea of tenderness more than the talk of enzymatic breakdowns?
In dry aging of tender cuts of meat, enzymatic tenderization dominates for the first 30 days or so. After that, there's not much more that happens. And enzymatic breakdown doesn't do much to collagen, so it doesn't benefit tough cuts much at all. This said, the most important predictors of tenderness are the cut of meat, the genetics of the animal, and the quality of slaughter and post-slaughter cooling. Screw any of these up and nothing else matters.
Since resting doesn't really matter, why slow cook all the way to the desired temperature? Instead of going all the way, then resting and cooling by 10 degrees, why not stop 10 degrees below your target? Maybe just to heat up your grill? If I plan on searing on a salamander grill separately, do you think I could just pull it off 10 degrees below?
You could, but the surface will be at your desired temperature by the time the core is 10 degrees lower, so you will overcook the meat near the surface during the sear.
Very interesting concept! Would this apply to other meats like chicken or pork? I'd assume so but at the same time they are different types of meat so may react differently
Could i ask, do we need to account for carry over cooking when we take the meat out of the grill/oven to cool before searing it at high heat ? Or is carry over cooking not something we think about in 1st part of reverse sear method ?
How much charcoal do you like to use? A full chimney? Looks like lump charcoal in the video. I'm going to have to practice with my Weber a bunch more to be able to quickly nail those temps! I would actually love a video just on expert-level control over a charcoal fire!
It's lump charcoal in the video, but I use briquette more often and, to be honest, they make it easier to control the temperature. I don't need much coal during the heating step, maybe one chimney worth or even a bit less. I'll typically restrict the bottom vent by 50% and the top vent by 25% to hold things around 300F, then I'll restrict the bottom vent by maybe 80% and the top vent by 50% to 75% to get the temperature down to 175F, and then everything is just cracked open to keep the temp hovering around 150F. It *will* fluctuate, but that doesn't matter much. Obviously, a gas grill is a heck of a lot easier, but with practice its definitely do-able on a charcoal grill too.
@@ChrisYoungCooks Thanks! I'm fairly new to grilling with charcoal but I absolutely love the taste so I plan to stick with it long term as I learn it. I also really love the Combustion Inc thermometer (I got the range booster and the display)! Despite owning many different thermometers, yours is the one that has made the biggest difference for me in terms of learning about what's actually going on in my oven, frying pan, or grill! Thanks so much!
Great channel and eventhough it might be controversial at times. One thing, when explaining things it would be better if you use weight as measurement rather than volumen. It is more accurate and it makes things easier (metric would be appreciated)
Wouldn't it be a good idea to add an ambient temperature sensor on the other outside end of the thermometer to measure the air temp nearby the steak or the water temp in a sous vide? It would give more information to the user to know what is going on.
We have that sensor, we measure the temperature around the handle with our ambient sensor, and it does indeed show that the ambient temperature near the food is *much* cooler than the air temperature.
I see you using a Weber grill made out of steel. However, what is your steak cooking strategy for the kamado (Big Green Egg) enthusiasts where the cooling down of the grill itself doesn't happen so easy and quickly?
Is it normal for the temp to drop at the stalling phase? I dropped my oven to 80C and the steak has dropped about 5 degrees and has been hovering there since and I'm wondering doni need to lift the temp more?
Chris! Your the Alton Brown of the new age. I grew up on good eats, watched every episode hundreds of times and miss having new ones. Your channel fills that gap that is sorely missed. Keep up the information we all crave!
The shipping cost includes the VAT payment that our shipping partner has to collect and remit to His Majesty’s Government. It’s regrettably expensive and the exchange rate doesn’t help.
@@ChrisYoungCooks It explain why you're trying to teach people to reduce their BBQ's temp. This device likely will control the top-valve to do that for you. Next device, something that turns the grill grate for you and flip the steak ;-) (and in 5 years, a device that eat it for you)
It's replaced where the thermometer should be, not the vent. I think the hood ornament is being replaced with, at a guess, an IR thermometer or similar to get the cook temp at the grate. That way the predictive thermometer gets the surface and surrounding and core temp, and the top thermometer helps you control your grill temp accurately. That would allow software to tell you when to take the steps Chris outlines, or it could have a blower at the bottom vent and do that for you.
@@horrorhotel1999 Maybe. The trouble is that BBQ lid thermometers are not that reliable as they aren't measuring temperature at the grate, so it's only a small enhancement and not as revolutionary as the multi sensor approach. Maybe they have done experiments and gradient modeling so they can use the external sensor on the probe with the top temp to model the entire cooksite, either way I guess we wait and see.
Grill gauge if there is one, otherwise I'll use a wired thermometer to position a sensor near-ish the food. If all else fails, I'll poke my instant read thermometer through a vent hole somewhere in the lid to measure the air temperature.
‘Your steak is mostly water with some shit mixed in it.’
You missed your calling as a waiter Chris 😂
Sounds delicious.
That must be where the phrase "Dad, Can I have some more of that good shit?" comes from!
The goat actually cut a weber in half for a 30s clip.
Maybe it can be converted into a weber pizza oven?
Not just cut, that looks like it's done by a waterjet!
I like the summary graphic at the end. Easy to screenshot for notes. Thx.
You're welcome, figured it would be helpful.
Your last video was mind blowing, I went to a fancy steakhouse and ordered a pretty fancy skirt steak. I decided to cut the steak as soon as it arrived to the table. At the beginning there was more water leakage than the cuts at the end of the my meal, however, the hot bites of the steak felt juicier than the cold pieces of steak that didn’t leak much water.
The belief of resting the steak to make it juicier comes from the fallacy that water coming out of the steak after cutting equals juiciness lost, but there are more factors that contribute to the juiciness of the steak than just water.
Your videos are awesome. It's always a pleasure. You explain these things perfectly.
Thanks for the unparalleled content, you're the GOAT 👑
@ChrisYoungCooks we need your Predictive Thermometer in Europe, it's time to retire my Meater. Please!🙏
Always top tier content Chris! Thanks for the video!
dude you sure didnt piss me off. ive been in this industry for 20 years and like a lot of things, its just how its done. like resting. nobody has even questioned it because its just how its done. im always open to new information and i think to be viable in the cooking industry you have to be willing to adapt quickly. youve blown my mind mr young. i also appriciate your potty mouth. it brings a level of realism that i can respect.
Yet another great video from you! You are spoiling us with your knowledge sharing!
Love your content Chris!
brilliant analysis. Thank you for sharing.
Thank you for giving me science behind resting inbetween the cook and the sear! I’ve been doing it this way for awhile because it just made intuitive sense, but no recipe mentions it. Off to learn about juices now. Thanks Chris and keep it up!
You are so welcome!
Why drink water when you can just eat steak?
Gatorade is for the weak, just drink beef broth.
you mean drink steak ;)
Steak-shake?
fun fact, mammals living in very dry conditions can get all of the water they need through fat catabolism, we humans also get some water that way but we don’t eat as much fats + we aren’t adapted to living in super dry environments so we are way less efficient in how our bodies use water
This could be the start of a Waterboy/B99 crossover where Bobby Boucher's tackling fuel is Boyle & Terry selling bone broth. "Booone broooth...H2O! Booone broth...H2O!"
Tested this out with the Combustion thermometer, my oven, and picanha cut into steaks. Perfection!
Great content and always thought provoking. Steaks do stall during a cook, which most people aren't aware of. Dealt with this last night during SCA Competition in Nevada. No doubt I'll watch this again and again and incorporate key aspect of what you're teaching into my cooks. Thanks Chris. Steve
Hope the competition went well
@@ChrisYoungCooks results could have been better. I got in my own way. On to the next one.
Best ad. I went from not using a thermometer to buying the the Combustion Inc Thermometer. Can’t wait to use it
I’ve got (2) of your thermometers that are scheduled to arrive today! I thank God that it’s a 3 day weekend so I can run all the experiments. I saved up for a while for this moment and I have so many ideas ready. I’ll be incorporating the su vide, cold smoking, reverse searing and deep frying. I picked up 2 bags each of Pecan, Cherry and Apple wood, so that the fire never dies! Let’s GO Chris!
Thank you for being a customer and happy cooking! BTW, if you're not on our subreddit, it's a good place to ask specific product use questions and get faster answers (I'm pretty active there). www.reddit.com/r/combustion_inc/
You will NOT be disappointed. One of the best investments in kitchen equipment you'll ever make. It's like the Golden Key that unlocks all locks. I used mine to make the most perfect Beef Wellington we've ever had, and then the best Ribeyes we've ever had, and I've been cooking for about fifty years now. It's definitely a "Where have you been all my life?" moment the first time you use it. Have some serious fun, my friend!
I came to this conclusion myself also when cooking in a pan. I often pick up the steak/chop and brown the sides a bit when im approaching target temp to ensure i dont race above the target. the last video and this one is super useful!
Awesome content mate!
Thank you. Glad you enjoyed the video.
Thank you very very very very much Chris. You're the best.
It's a clever presentation. I've used sear and reverse sear, mostly with remoe thermometers but also the probe. This is a great infomercial and I wish you great success with your product. One day when you're really into making a point, compare four thermometers on identical cuts of meat on identical grills (sorry, Propane or commercial ovens here) and show a difference. Until then, Set it And Forget It!
Thank you.
This is why I love your videos, Chris. No filter of language, facts and data delivered with proof, and touch of humor we have to look out for.
Every time I see your videos I still remember the turkey episode where you mentioned to make a cocktail and start a political conversation 😂.
Jokes aside, I’m going to try the lemon juice trick. Thanks again for more info, a great video, and being yourself.
Aww yiss my monthly dose of Chris Young's steak advices
my fav way to cook steaks is sear while flipping every 45sec to minute. after 2 full flips ie 4 heat blasts, let rest for 5 min, one last blast on both sides then let rest for a few and transfer to an oven w setting about similar 10f above doneness temp. from there i probe it and let it coast until i am close to ready, usually gives me a 30 min window. medium rare steaks on ribeye i don’t like as the fat doesn’t begin to break down enough, i push it in between medium rare and medium, there’s a sweet spot.
Excellent video
This is great. Hopefully some pellet grill manufacturers pick up on this concept, and incorporate into their app.
I can imagine the Predictive Thermometer with its open source library comes in handy.
Glad to see you are using a Weber!❤
Good video. I just let it go in the smoker set very low until it hits about 118 (depending on how thick it is as to how long that takes - typically a little over an hour) and then blast the heck out of it at 550 on a cast iron griddle - gets a fair bit of smoke flavor, a perfect crust and comes out a beautiful medium rare. When it isn't broke, I don't fix.
Pretty much exactly what I do. I'm down for "optimizing" and such, but there's also the effort-vs-diminishing returns compromise that exists when I'm cooking at home, and a standard sous vide or low-n-slow reverse sear hits the right quality-to-lazy factor for me.
Really hard to believe this is the first major channel I've seen apply barbecue knowledge to grilling steaks. Always wondered about the effect of stalling on regular grilling.
Love your channel and seen some of your videos, but this one was really spectacular. So, subbing and going to watch you more as you teach us about steaks, BBQ, and other things.
I've been having some trouble with this. It's pretty hard to get from 300 to 175 in a kettle. It takes a while. I have better results cooking at 250 to a core temp of around 110. Then pull the meat off, and wrap in foil. For the next 15-20 min get the coals up as hot as you can possibly can get them. The meat will continue to carry over to 120-125 during this time. Once it hits 120, take it out of the foil and sear it 30 seconds, pull it off. Flip it. Wait for flames to die down. Sear the other side 30 seconds. Repeat until both sides are golden brown. Check for core temp after every 30 second sear. When it hits 135 you are good. No need to rest it as you already rested it before the sear
Chris, will you ever reveal your increasing stash of cut in half stuff?
Some day I will do a tour of my growing collection of cut-in-half objects…
Great video
Just when I think I've learned all you can learn about cooking steaks, you drop another video humbling me. 🤯
That's why I like making these. I'm always figuring little things out and it's fun to share the ideas.
I have tried this technique twice with roasts with an internal temperature probe in an oven and gotten it wrong both times. I stopped well ahead of what a perfectly done steak should be in terms of internal temp and while it wasn’t dry, it certainly wasn’t as juicy and tender as when I’ve done it sous vide before. I know it’s in part bc the steak basically digests itself during sous vide since the cooking temp is so low that enzymes stay intact but even still my results never measured up to what I’d expect from a good steak.
For my home setup, I think I’ll stick with sous vide in the future.
Your advice has never let me down. Thx for doing this, filming it and sharing it with us.
I like reverse sear but it has more steps and monitoring than to do the normal searing first, which you don't have to worry about overcooking and then just let it sit on the side and you only have to monitor the temperature once until done.
I like to reverse sear rack of lamb at an oven temp around 160. The first time I used your thermometer while doing this I noticed that it reported an external temp of 145-150. I initially thought my oven temp control was off but eventually realized it was due to the evaporative cooling at the surface.
Yes, water leaving the meat as steam mixes with the hotter oven air and everything is *much* cooler around the the food, which is what the handle is measuring.
@@ChrisYoungCooks I usually end up adjusting the oven temp up and down to target the finish time to align with other dishes. I do usually start off at a little bit higher temp, but this video makes clear I could start at a much higher temp as long as I am monitoring the surface temp with the thermometer. Could you add an alarm for the surface temperature so we wouldn't have to monitor manually?
Alarms are a very requested feature and they're in the works. We've just released cloud sync and now the developers should have some time to start working on this feature (I want it too).
@@ChrisYoungCooks FWIW I have two of your thermometers and have gifted three others to siblings. One suggestion for future hardware is to be able charge the base unit and probes with one cable, e.g. like the Typhus probe.
I guess I use a reverse reverse sear... I sear first around 375 on the grill then go for the slow finish cook in the oven around 225-250 shooting for 134-135 as my final target. I've done plenty the normal "reverse sear" way too. A ton suis vide too. I really like the way I'm doing it now because it's absolutely impossible for the sear to overcook since the steak is cold. Works well for me.
The rational ovens have been doing this for a long while, although not reverse sear. It starts at 430 to sear quickly, then drops to 350 for a bit then drops all the way down to 170 and eventually to 150 for big roasts.
God damn do I love your content! I am excited to buy your thermometer when I move. I'll finally have space for a grill :)
Masterful.
Love the three step, will try to emulate this in an air fryer and report back.
Very much enjoy your videos. In this one, would a viable alternative just be a one step of setting the oven to 5deg above target temp and waiting for the core to reach target?
I always let my steaks cool before searing as well. I also vac seal them before cooking and put in warmish (80º) temp water to quickly and evenly temper the steak.
Sounds like a very good strategy.
As usual, Chris, this is first-rate content. I’m a huge fan of your work and your Combustion Predicative Thermometer. Could I get your thoughts, please, on the way to best measure grill temperature? I sometimes use a pellet smoker for the first stage of cooking and it offers pretty solid temperature control for a good result. But what about on a gas grill (or the Weber-style grill you used in the video)?
Gas grill is easy to control, and I'll rely on the grill gauge in the lid if there is one. Otherwise, I'll use a wired oven thermometer and position the probe somewhat near the food.
@@ChrisYoungCooks Great, thanks. I don’t really trust the lid thermometer, but I have one of those Thermoworks Smoke devices I can use. I should’ve thought of that. Thanks again for the reply.
@@ChrisYoungCooks so like when you say reduce grill temp to 175° in the video you don't mean the ambient temp from the predictive thermometer but to use a thermometer a bit farther away from the food? Also would love to see a video on your favorite cooking products and books.
The recap at the end makes me think recipes are coming in a near future to the cpt 😮
I really want the Predictive Thermometer + Display but $199 is steep for my budget, though I reverse sear at least once per week. Do you ever have sales? I'd rather support a small business like this regardless but always serves to be an informed consumer. Thanks Chris!
There are sales from time-to-time...
Would love to see a similar breakdown on how to get the best results with the cold sear method.
I’ve been thinking about this. Cold searing is a weird technique that mostly works in a narrow number of cases. So, yeah, may do a video on it.
@@ChrisYoungCooks It's been my go-to for a while now for ribeyes. I feel I own the technique, but I have felt that way about everything until you dive deeper into the details. Thanks for all the great content.
The only channel that can teach me new things about cooking meat
That steak looks amazing! Really makes me wish I could use a grill (NYC apartment living down side).
The cooking can all be done in an oven. And pan searing is still delicious.
Return of the King
Love this, but I have a question on something I saw in the video. The cap of the ribeye is my favorite part, but it's so easy to overcook. Would it be better to set the ribeye with the bone facing the center (closest to the heat source)?
I was confused why carryover cooking wouldnt overcook the steak after step 1 but I missed that all those temps are surface temperature. Hope others dont measure the wrong temperature executing these steps.
I believe that different cooking methods result in different textures at the same core temps. I prefer doing everything on the stove now.
Just the right weekend for this topic. Tomorrow, I'll do the steaks...but we are required to use a gas grill by our management of the complex.
Gas grill works great and makes this technique much easier.
Master class
Are there any plans to have different colored silicone bands to put around the end of the probes?
Can you possibly make a trimming guide to normal steaks? I hate buying cheaper steaks... but they aren't so bad when you trim them and cook like this video.
Evaporative cooling creating a stall mid cook and the warming, stalling, rising cooking steps are the same thing that happen when I make BBQ. The time scale is different because its a much bigger piece of meat.
Exactly.
Thanks! I would like a video on ground beef cooking, because I find measuring the temperature of ground beef very unreliable compared to real steaks!
When will you sell your thermometer in the UK and EU?
I have been waiting a long time for a proprietary video explaining your reverse your method because in the past, I’ve had to piece together bits of information for multiple videos, and there were some gaps of information. The only thing that I am struggling with now is what to do if you live in an apartment with no grills and just have an oven? I’m assuming I’ll have to get two cheap thermometers one for the surface and one for the terminal core temperature as I only have one right now, but not sure how to adjust all these temperatures and check the surface temperature inside an oven with the door shut.
Do you dry brine at 1% salt beforehand?
Hey Chris, have you ever thought about doing content on cast iron cookware?
I need to see your technique for pellet grill brisket. Please.
So I love your product and tried this today in a gas grill... I know.. I was out of pellets and too lazy to get the green egg going. But it took like 45 minutes to get a 1.5" ribeye up to temp to rest before searing. Not sure what went wrong but I think the ambient temp reading of the wireless thermometer was lingering high after dropping the grill temp because the yellow part just held the heat. I was able to put my hand there and it wasn't hot air wise, but touching the thermometer almost burns my fingers. I think the ambient temp reading might be questionable and that had me dropping the grill temp too low. Don't know, but thought I'd ask.
That sounds about right in terms of time. Like sous vide you’re cooking to equilibrium and it will go a lot slower. You can cut the time by 15-20% just by running the surface maybe 5F above your target doneness. And, yes, the ceramic handle will slow the response to the dropping temperature.
Would love to hear your thoughts on Max the Meat Guy's video "Is thawing meat ACTUALLY necessary?". Specifically, how was it that he cooked a frozen steak in a pan and yet ended up with a steak with very even cooking (i.e. outer edges and core had similar levels of done-ness. Minimal/no temperature gradient)? I thought he wouldn't get that result considering what I learnt in your video "Why You Should Temper Steaks"
Gave this a shot last night (delmonico to 137) and it was delicious! The only snag I ran into was the stall never broke. The highest I could get the core to was 132 w/ a 141 surface and 175 ambient temp. Rested it at 132 until it got to 115 and seared + rested to 137 and it came out great. I was using a breville countertop oven so maybe the ambient heat capacity wasn’t high enough compared to a grill? Chris have you seen this behavior before?
More likely that drying wasn’t happening as fast compared to a charcoal grill. I’d probably bump the oven to 200F next time.
@@ChrisYoungCooks Ah that makes sense, will give that a shot next time, thanks! Also the lemon was an excellent touch, have used a dash of red wine vinegar in the past to cut the fattiness, but the lemon is a much brighter way to do it
How does this method compare to searing the steak first while the steak is very cold? Is reverse searing superior to pre-searing?
What's the yellow thing on the top of the kettle bbq?
I have two combustion thermometers, I love them!! But always get them confuse which ones is which. I've used the photo mode on app and still fail.
It's would be great if you made different coloured thermometers or even caps you could put on them.
Also do you think you could put of measures of temperature on the screen at the same time? Like thermo 1 thermo 2?
Cheers! Love your work
Haha I've just read that back, sorry for the poor use of grammar.
Should I take the thermometer out before I cut the steak
How do you determine and then monitor the “surface temp?”
When you cook all the way to the desired core temperature in the oven / grill, is there no carryover cooking that increases the core temperature further while it rests before you sear? Wouldn't it make sense remove from the oven slightly before the desired temperature to allow for carryover cooking while it rests?
Should this apply to most cuts of meat including pork and chicken? I've never reverse seared but I've been wanting to give a go. I especially want to try this with a nice marinated tri-tip we get from our favorite butcher.
Broadly applicable to all meats. Although all the temperature I’m using should be adjusted for the kind of meat and cut. I like 145F for pork chops and 150-155F for chicken breast.
Chris, since you are testing the GE Indoor Smoker, it seem to me that these temps you outlined in this video match what that appliance is capable of (170-300°F smoking/cooking temp, 140-170°F holding temp)...
Currently doing a lot of testing. So far, temperature performance seems very well tuned.
Great video, and I am loving the Predictive Thermometer. I'm wondering though why cook to 137 initially? Any reason not to say get it to 127F low and slow then sear it and let that finish up the inside to 137? Seems you would avoid having to wait for the drop and also with a thinner cut I'm worried going to the final target in the low and slow phase doesn't give enough room to get a good final sear?
Could be wrong, but based on Chris' previous videos, I imagine that someone cooking steak to 127F and then using searing to increase core temp to 137F runs into a few problems (1) How long do you sear for to ensure the core temp reaches 137F exactly? No higher, no lower? Even Chris with his 2 years of developing the thermometer has found it incredibly difficult to accurately predict core temp increase due to carryover cooking (2) Even if you could someone perfectly predict how long to sear each side to make the core temp reach 137F, the high temps used in searing would means that the outer edges have reached a higher temp than 137F. Potentially significantly higher, i.e. the steak's outer edges are overcooked
@@TheDreamLeaf Thanks! Very good points and yes I had an excessive carry over recently and had to quickly remove and cut the steak open to prevent the temp increasing further just as you predicted. I tend to cook thinner cuts which always makes the final sear dangerous but I'll try this method and see if it helps.
Yup ☝️
No way did Chris cut a cross section out of a grill. The GOAT just doing GOAT things
I have a rather large and growing collection of cut-in-half things...
I'm honestly impressed the thermometer probe's plastic part didn't even flinch searing over those white hot coals
Not plastic. Glazed ceramic.
@@ChrisYoungCooks i was not aware of that. added to my wishlist for father's day
It would be great to add custom notifications in the app when the surface temperatures reach the desired levels. This would make it much easier to monitor without having to check the phone all the time.
On this summer’s development schedule.
How do you drop the temp from 300 to 175 in a Weber kettle?
Do you close off the vents and leave the steaks in there while the temp comes down? Do you take them out and then put them back in when the temp is down?
I use a minimal amount of coal, and then close the vents about 80% at the bottom and a bit more than 50% at the top. I try to do this when the surface temp still has about 10F or more to go so that the grill is down to 175F by the time the surface is up to the target.
At 7:19, for step 4 , should the core be cooked to your target temperature, or a certain amount below to allow for carryover cooking? I get that the carry over should be minimal with the low oven temp but is it actually zero/negligible?
It depends on how close the surface temp is running to the target doneness. If you’re truly going to equilibrium then there will be no carryover. If you’re maybe up to 5F above target the carry over will be very minimal, maybe 1 to 2F.
So you season your steaks AFTER cooking? I usually do it before (kosher salt, coarse ground black pepper, and garlic powder. Is there a specific reason why you do it afterwards?
Any progress on UK distribution for the thermometers? It's extremely expensive to order them from the US due to the duty tax.
We've been looking into it, but the two things that really make it expensive is the unfavorable exchange rate between Dollars and Pounds, and then VAT being added on top of the price (in the USA sales tax isn't added into the price).
Is the water evaporation what actually drives better results in steaks that went through dry aging? I.e. with less water to evaporate off, it cooks more evenly, which drives the idea of tenderness more than the talk of enzymatic breakdowns?
In dry aging of tender cuts of meat, enzymatic tenderization dominates for the first 30 days or so. After that, there's not much more that happens. And enzymatic breakdown doesn't do much to collagen, so it doesn't benefit tough cuts much at all. This said, the most important predictors of tenderness are the cut of meat, the genetics of the animal, and the quality of slaughter and post-slaughter cooling. Screw any of these up and nothing else matters.
Since resting doesn't really matter, why slow cook all the way to the desired temperature? Instead of going all the way, then resting and cooling by 10 degrees, why not stop 10 degrees below your target? Maybe just to heat up your grill? If I plan on searing on a salamander grill separately, do you think I could just pull it off 10 degrees below?
You could, but the surface will be at your desired temperature by the time the core is 10 degrees lower, so you will overcook the meat near the surface during the sear.
Very interesting concept! Would this apply to other meats like chicken or pork? I'd assume so but at the same time they are different types of meat so may react differently
Yes, for tender cuts of meats. But the desired doneness temperatures would be higher, so you’d need to adjust the surface temp accordingly.
Could i ask, do we need to account for carry over cooking when we take the meat out of the grill/oven to cool before searing it at high heat ?
Or is carry over cooking not something we think about in 1st part of reverse sear method ?
Carry over becomes very minimal with this technique. A degree or two at most if you go as low as I do here.
How much charcoal do you like to use? A full chimney? Looks like lump charcoal in the video. I'm going to have to practice with my Weber a bunch more to be able to quickly nail those temps! I would actually love a video just on expert-level control over a charcoal fire!
It's lump charcoal in the video, but I use briquette more often and, to be honest, they make it easier to control the temperature. I don't need much coal during the heating step, maybe one chimney worth or even a bit less. I'll typically restrict the bottom vent by 50% and the top vent by 25% to hold things around 300F, then I'll restrict the bottom vent by maybe 80% and the top vent by 50% to 75% to get the temperature down to 175F, and then everything is just cracked open to keep the temp hovering around 150F. It *will* fluctuate, but that doesn't matter much. Obviously, a gas grill is a heck of a lot easier, but with practice its definitely do-able on a charcoal grill too.
@@ChrisYoungCooks Thanks! I'm fairly new to grilling with charcoal but I absolutely love the taste so I plan to stick with it long term as I learn it. I also really love the Combustion Inc thermometer (I got the range booster and the display)! Despite owning many different thermometers, yours is the one that has made the biggest difference for me in terms of learning about what's actually going on in my oven, frying pan, or grill! Thanks so much!
So glad to hear that. Thank you for being a customer.
Great channel and eventhough it might be controversial at times. One thing, when explaining things it would be better if you use weight as measurement rather than volumen. It is more accurate and it makes things easier (metric would be appreciated)
I list the weights and metric temp units on the screen anytime I mention them.
Wouldn't it be a good idea to add an ambient temperature sensor on the other outside end of the thermometer to measure the air temp nearby the steak or the water temp in a sous vide? It would give more information to the user to know what is going on.
We have that sensor, we measure the temperature around the handle with our ambient sensor, and it does indeed show that the ambient temperature near the food is *much* cooler than the air temperature.
I see you using a Weber grill made out of steel. However, what is your steak cooking strategy for the kamado (Big Green Egg) enthusiasts where the cooling down of the grill itself doesn't happen so easy and quickly?
Is it normal for the temp to drop at the stalling phase? I dropped my oven to 80C and the steak has dropped about 5 degrees and has been hovering there since and I'm wondering doni need to lift the temp more?
Chris! Your the Alton Brown of the new age. I grew up on good eats, watched every episode hundreds of times and miss having new ones. Your channel fills that gap that is sorely missed. Keep up the information we all crave!
Wow, thanks! That's a very nice thing to say.
You season after cooking? None before cooking?
alright chris, you win. everything you say is true, and i need one of your thermometers.
how can I get one in the UK without having to pay 70 bucks in shipping?
The shipping cost includes the VAT payment that our shipping partner has to collect and remit to His Majesty’s Government. It’s regrettably expensive and the exchange rate doesn’t help.
@@ChrisYoungCooks thanks for the reply.... Charles III strikes again! :(
don't worry, I'll still order one :)
@@ChrisYoungCooks just received the package, already tested it, great build quality and easy usage - awesome work
There appears to be some round device with a Combustion Inc yellow bezel attached to your grill... something new in the works?
Maybe....
@@ChrisYoungCooks It explain why you're trying to teach people to reduce their BBQ's temp. This device likely will control the top-valve to do that for you. Next device, something that turns the grill grate for you and flip the steak ;-) (and in 5 years, a device that eat it for you)
It's replaced where the thermometer should be, not the vent.
I think the hood ornament is being replaced with, at a guess, an IR thermometer or similar to get the cook temp at the grate.
That way the predictive thermometer gets the surface and surrounding and core temp, and the top thermometer helps you control your grill temp accurately.
That would allow software to tell you when to take the steps Chris outlines, or it could have a blower at the bottom vent and do that for you.
or it's just a drop-in replacement thermometer which ties into the existing data capture software?
Because to me, that would make the most sense
@@horrorhotel1999 Maybe. The trouble is that BBQ lid thermometers are not that reliable as they aren't measuring temperature at the grate, so it's only a small enhancement and not as revolutionary as the multi sensor approach.
Maybe they have done experiments and gradient modeling so they can use the external sensor on the probe with the top temp to model the entire cooksite, either way I guess we wait and see.
How do you measure and control the grill temperature?
Grill gauge if there is one, otherwise I'll use a wired thermometer to position a sensor near-ish the food. If all else fails, I'll poke my instant read thermometer through a vent hole somewhere in the lid to measure the air temperature.