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.
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.
Obviously if you had left all the juices on the plate then thrown it in a fridge you'll see it's not just water. It's still rendered fat, myoglobin, denatured myoglobin, and of course water. The higher the temp at eating, the more liquid there will be, unless cooked so high the muscle fibers have tightened so much to expel all the juicy flavor goodness. So would always expect there to be more 'leaking' at first cut vs last cut. However, due to the lower temp at the last cut (may have cooled down below 100F or lower) the liquids have congealed into the meat and why microwaving a medium rare steak for leftovers doesn't immediately ruin it.
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!"
This worked great. I've done reverse sear for years but this is the first time I've had the Combustion gauge and was able to monitor the surface temp. It is the best ribeye I've grilled yet.
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!
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.
Hi Chris! I got your CPT over Christmas whilst in the US. Tried this recipe today. I had to switch midway through cooking as my oven is terrible, and doesn't go below 120C (I even tried cooking with the door open!). It was the only way to keep the surface at a decent temp. In the end I switched to my air fryer for the last phase of cooking pre sear (cooking at about 65c). I got the core to about 55C, then let it rest until the core got to 40c. Tried searing at a medium-low temp for 4x1 min flips, but the core temp rose really quickly from 40c to 65c. Any thoughts on what I might be doing wrong? It was a bone-in tomohawk, around 1.25 inch thick (maybe too thin?). Thanks! (ps it was still lovely but I'm hoping to do better next time)
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!
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 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.
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.
I think this video answered why I didn't get the edge to edge results I wanted with my last steak. But many others have speculated it wasn't because of the constant temp, but because I dry brined for a day. Id love to see you do some dry brine science and how it affects your cook or your sear!
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.
@@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.
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.
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.
Exactly how I like my ribeyes too! It is this little window between medium rare and medium. I thought I was the only one... this man earned a subscribe and I'm going to buy the thermometer next week.
I use beef fat that’s rendered out when I make beef stock. Then I just save it to cook with later. Add it to things where I want to punch up the beefy flavor.
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!
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!
Newbie question: How do you get the grill really hot so quickly during only 10-15 minutes (while the meat is cooling)? Adding more charcoal means you have to wait a lot longer than that before itis ready to be used for grilling?
What is the advantage of searing at the end versus the beginning? Why not sear first, then finish low and slow? Seems like that would give you the best odds of not overcooking.
Great video! However, how do you have so much control over your grill? Are you removing coals or something else to cool things down and still use a lid? Opening the lid all the way sure isn't enough to cool it that much, from what I have found. That might make a great video!
Great question! The issue would be how to have that same control over an LP grill or an oven. I would imagine you could just manipulate the temperature of an oven, setting the temperature lower, opening the door to let it cool off more quickly, then close to stay at the correct temperature. With my LP gas grill, I would need to test it a bit to find out just how much gas needs to flow to get 300, 175, 150, then do the same thing-get it up to temp, then turn it down and open the top to rapid cool, then close to retain at target temperature. Just me thinking aloud! 😅
When you say "Let the steak reached your target doneness" in Step 4... Are you factoring in carry over? Like, if my target 135F, should I pulled it out at Core@135F or Core@125F?
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
Thoughts on what to do for a kamado style ceramic grill. It's very hard to quickly lose grill temps. Maybe just keep the lid cracked? Sear -> Sous Vide -> Sear instead?
It would definitely be difficult to start it at 300F and get it down fast enough. I'd probably start at a lower temperature like 200F and just let it start falling pretty quickly after the steak starts to warms up so that it's cooled down around the time the stall starts breaking. But, yeah, a kamado-style grill would take a bit of practice to dial in a technique that works.
@@ChrisYoungCooks Yeah, I think keeping good quality smoke and not letting it impart any bitter/astringent smoke as it cools will be the hardest part. I'm definitely going to try this though! Thanks!
Chris mentioned using less fuel in a weber to make it easier to control, I wonder if that trick might also help in a kamado, although you have a chance of the flame completely dying that way.
@@justinhalsall4077 using small amounts of fuel usually works pretty well but since kamados are so fuel efficient, they take longer to cool down. It's possible my tiny camping BBQ could make a better steak than my kamado, 😂.
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 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!
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 ?
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.
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.
I'm wondering, how are you prepping your charcoals? Admittedly, I've only ever had access to rather poor quality grills, but I can't imagine the difference is that great: how do you dial a charcoal grill to 175F? Practically speaking, a full charcoal chimney will never be able to get as low as 175F in a grill. Considering that I will always use a full chimney so that I will have something left for a proper sear at the end of a reverse sear, my experience is that a full chimney worth of charcoal (even lump) can never be dialed down quite to 175F. Isn't suggesting a 175F zone 2 cooking (which I'm guessing is about a 2 hour and 45min cook for a steak temped from the fridge for 4 hours) just rather impractical, asking for twice the amount of charcoal every time? Am I off here? And on an unrelated note: please release a product with your TrueCore technology in a probe that is not as thick as your current thermometer! Even if it's not wireless, if you release a thermometer that's only as thick as standard wired temp probes, that will be an INSTANT buy for me! Something equivalent to my Thermoworks Smoke X4 but with the TrueCore technology seems like a fever dream for many people.
@@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.
@@horrorhotel46290 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.
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.
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.
One thing that I would find very interesting is to measure different cooking method’s initial and final weight for the steaks. Something that could give an indication as to how much water (juiciness) you’ve lost throughout the process
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.
impossible to drop the cooking temp by such a margin on a big green egg given it's made of cermaric and retains heat vs a Weber which is steal based so you can adjust the temperatures a lot easier.
Just curious, but how do you get your grill to drop in temperature so quickly? I use the SNS Kettle. If I completely shut down the vents (top and bottom), it takes the temperature about 45 minutes to drop from 300 to 175. I'm curious to give this a try, but that would break up the cook considerably. Unless I'm missing something, of course.
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"
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?
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.
Why couldn't I use the temperature you recommend for the Rising phase (say 70°C or 160 Fahrenheit) throughout? I see practical issues (takes longer, need to keep temperature constant longer, in the oven maybe temperatures that low aren't available or will fluctuate a lot), but other than that, I neither see this producing jerky nor something harmful. I could swear I've actually done this successfully when I tried reverse searing for the first time, but I might misremember. I'm sure it won't be long until these temperature probes connect to a smart oven and a way to set responsive temperature profiles like you can for coffee with machines like the decent. But personally, I think a bit of a gradient isn't actually a bad thing - having precise control over the process and _being able to_ get a deep pink from edge to edge with a well-developed crust is absolutely desirable, but I'm not sure this is actually my ideal steak. I reminds me of how someone talking about different cuts of beef once mentioned that he doesn't mind chewing a bit and then elaborated how having something with a bit more structure - like skirt as compared to filet - can be quite pleasurable. All these methods for making the meat maximally tender just assume that tender is better. I keep thinking about that. I like tender, pink meat, and on average it's probably my favourite. But more than anything, I like variance. Plus, I do think a lot of this is cultural - obviously there are cuisines and dishes where tender cuts have always been cooked way past any signs of red and while some of them can be improved if the doneness is controlled, others, I feel like, really are better if the meat is well done. Anyway. I hope your thermometer will be available in Europe some time soon, right now, the price is already essentially too high for me already, but with the extra fees it just doesn't make sense, although it seems like a great product.
If you start at the low temperature for the rising phase the surface will spend a potentially dangerous amount of time stalled at a very low temperature where bacteria can proliferate. Your cooking time will also become really long because of this. As for Europe, we understand it’s prohibitively expensive. Unfortunately the two biggest factors are the poor exchange rate between the Euro and the Dollar, and the fact that we have to add ~20% for VAT to the price.
@@ChrisYoungCooks I thought about the bacteria, but that's what I meant by "I don't see this producing something harmful". Maybe some measurements on that would be useful*, but even ignoring the final sear, I don't see any bacteria multiplying so much that the time spent in the following reduction zone wouldn't wipe it out completely. The cooking time will increase superlinearly and even more so the closer the meat is to the target temperature, but practical and efficiency reasons speak against a lot of this, I suppose. * With the probe and an infrared thermometer you seem to be equipped with the right tools for this. (;
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?
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)...
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.
IR thermometer absolutely can be used to measure the surface temperature. But keep it close to the surface so that you're not taking an average of the food and the grill surfaces around it.
Hey Chris Interesting finding... I'm wondering if this can be applied with low n slow texas style big hunk of meat like brisket as well. Go full blaze to develop the bark, then lower the temp as the meat approaches sweating temps at ~165f. Hmmmmm
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?
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.
Just thinking aloud, you would need to do some testing to see what configuration gives you the target temperature. Then when cooling down during cooking, remove the top to cool down quicker, set up in your 175 or 150 configuration, and close it back up. Should either rise to target temp or fall to it depending on how long you opened it up. 😅
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?
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.
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)?
What about Burgers? I like Tavern Burgers - I like em thick, juicy, pink in the middle with a good sear all around it for that good charbroil flavor. You are suppose to start them off like slightly flattened meatballs. They should be a 1/2 lbs each. It's the recipe from the New York Times Tavern Burger article. When it work they are Great - Problem is I cannot do it consistently and I'm not sure why. I can over cook the inside and or ruin the outside sear. Perhaps some of your knowledge could help but I do not see a video for such a burger. Will you please make one?
Can we look forward to seeing this automated with the combustion thermometer? That way we don't have to be staring at the graph the entire time. A notification for the surface reaching the desired temp, then one for the core, then another one for the 10 to 20f drop resting before searing.
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!
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.
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.
sorry to ask here, but why shipping your combustion thermometer to Canada cost 33 $ USD? That seems like a very high price for shipping such a small device. This is one of the thing that blocks me from buying/trying your product, I find such shipping price to be killing my mood once I get to the cart/checkout.
The shipping price includes Canadian Federal and Provincial VAT that has to be collected and paid to the government by our international shipping partner.
@@ChrisYoungCooksarg, but that should not be in the shipping, see I was expecting tax to be added to that price. Tax amount should really be separately displayed, quite confusing this way.
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.
‘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!
Hum....CGI?
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.
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.
Obviously if you had left all the juices on the plate then thrown it in a fridge you'll see it's not just water. It's still rendered fat, myoglobin, denatured myoglobin, and of course water. The higher the temp at eating, the more liquid there will be, unless cooked so high the muscle fibers have tightened so much to expel all the juicy flavor goodness. So would always expect there to be more 'leaking' at first cut vs last cut. However, due to the lower temp at the last cut (may have cooled down below 100F or lower) the liquids have congealed into the meat and why microwaving a medium rare steak for leftovers doesn't immediately ruin it.
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!"
Your videos are awesome. It's always a pleasure. You explain these things perfectly.
This worked great. I've done reverse sear for years but this is the first time I've had the Combustion gauge and was able to monitor the surface temp. It is the best ribeye I've grilled yet.
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!
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!
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.
Hi Chris! I got your CPT over Christmas whilst in the US.
Tried this recipe today. I had to switch midway through cooking as my oven is terrible, and doesn't go below 120C (I even tried cooking with the door open!). It was the only way to keep the surface at a decent temp.
In the end I switched to my air fryer for the last phase of cooking pre sear (cooking at about 65c). I got the core to about 55C, then let it rest until the core got to 40c.
Tried searing at a medium-low temp for 4x1 min flips, but the core temp rose really quickly from 40c to 65c.
Any thoughts on what I might be doing wrong? It was a bone-in tomohawk, around 1.25 inch thick (maybe too thin?). Thanks!
(ps it was still lovely but I'm hoping to do better next time)
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!
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.
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.
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.
Tested this out with the Combustion thermometer, my oven, and picanha cut into steaks. Perfection!
Best ad. I went from not using a thermometer to buying the the Combustion Inc Thermometer. Can’t wait to use it
I think this video answered why I didn't get the edge to edge results I wanted with my last steak. But many others have speculated it wasn't because of the constant temp, but because I dry brined for a day. Id love to see you do some dry brine science and how it affects your cook or your sear!
Yet another great video from you! You are spoiling us with your knowledge sharing!
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…
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.
This is a life-changer in REALLY being able to make the perfect steak. I learned so much from you - thanks a lot!
Awesome instruction. Could you do video about whether salting the steak before cooking helps it more tender and what is the ideal length?
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.
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.
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.
Exactly how I like my ribeyes too! It is this little window between medium rare and medium. I thought I was the only one... this man earned a subscribe and I'm going to buy the thermometer next week.
Explain the beef fat and butter mixture. Obviously the beef fat is cooked before you douse the steak. How do you do that?
I use beef fat that’s rendered out when I make beef stock. Then I just save it to cook with later. Add it to things where I want to punch up the beefy flavor.
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!
These videos are massively underrated.
I know this video is old, but do you have any video o article recommendations for how to control the temp on a charcoal grill?
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.
What's the yellow thing on the top of the kettle bbq?
Was also wondering this
Newbie question: How do you get the grill really hot so quickly during only 10-15 minutes (while the meat is cooling)? Adding more charcoal means you have to wait a lot longer than that before itis ready to be used for grilling?
What is the advantage of searing at the end versus the beginning? Why not sear first, then finish low and slow? Seems like that would give you the best odds of not overcooking.
Great video! However, how do you have so much control over your grill? Are you removing coals or something else to cool things down and still use a lid? Opening the lid all the way sure isn't enough to cool it that much, from what I have found. That might make a great video!
Great question! The issue would be how to have that same control over an LP grill or an oven. I would imagine you could just manipulate the temperature of an oven, setting the temperature lower, opening the door to let it cool off more quickly, then close to stay at the correct temperature. With my LP gas grill, I would need to test it a bit to find out just how much gas needs to flow to get 300, 175, 150, then do the same thing-get it up to temp, then turn it down and open the top to rapid cool, then close to retain at target temperature. Just me thinking aloud! 😅
When you say "Let the steak reached your target doneness" in Step 4... Are you factoring in carry over? Like, if my target 135F, should I pulled it out at Core@135F or Core@125F?
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
Aww yiss my monthly dose of Chris Young's steak advices
Thoughts on what to do for a kamado style ceramic grill. It's very hard to quickly lose grill temps. Maybe just keep the lid cracked? Sear -> Sous Vide -> Sear instead?
It would definitely be difficult to start it at 300F and get it down fast enough. I'd probably start at a lower temperature like 200F and just let it start falling pretty quickly after the steak starts to warms up so that it's cooled down around the time the stall starts breaking. But, yeah, a kamado-style grill would take a bit of practice to dial in a technique that works.
@@ChrisYoungCooks Yeah, I think keeping good quality smoke and not letting it impart any bitter/astringent smoke as it cools will be the hardest part. I'm definitely going to try this though! Thanks!
Exactly. It's important to make sure the coals have full ignited before dampening the vents so that you're not getting dirty smoke.
Chris mentioned using less fuel in a weber to make it easier to control, I wonder if that trick might also help in a kamado, although you have a chance of the flame completely dying that way.
@@justinhalsall4077 using small amounts of fuel usually works pretty well but since kamados are so fuel efficient, they take longer to cool down. It's possible my tiny camping BBQ could make a better steak than my kamado, 😂.
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
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!
Seasoning before or after cooking? Looking forward to seeing you applying science to this too
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.
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.
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.
I'm wondering, how are you prepping your charcoals? Admittedly, I've only ever had access to rather poor quality grills, but I can't imagine the difference is that great: how do you dial a charcoal grill to 175F? Practically speaking, a full charcoal chimney will never be able to get as low as 175F in a grill. Considering that I will always use a full chimney so that I will have something left for a proper sear at the end of a reverse sear, my experience is that a full chimney worth of charcoal (even lump) can never be dialed down quite to 175F. Isn't suggesting a 175F zone 2 cooking (which I'm guessing is about a 2 hour and 45min cook for a steak temped from the fridge for 4 hours) just rather impractical, asking for twice the amount of charcoal every time? Am I off here?
And on an unrelated note: please release a product with your TrueCore technology in a probe that is not as thick as your current thermometer! Even if it's not wireless, if you release a thermometer that's only as thick as standard wired temp probes, that will be an INSTANT buy for me! Something equivalent to my Thermoworks Smoke X4 but with the TrueCore technology seems like a fever dream for many people.
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
@@horrorhotel46290 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.
Would this technique work in an electric oven, i.e. would an electric oven respond quickly enough to a lowering in temperature?
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.
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.
One thing that I would find very interesting is to measure different cooking method’s initial and final weight for the steaks. Something that could give an indication as to how much water (juiciness) you’ve lost throughout the process
How does this method compare to searing the steak first while the steak is very cold? Is reverse searing superior to pre-searing?
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.
When will you sell your thermometer in the UK and EU?
Is nobody else curious how you change a charcoal grill temp from 300 to 175 instantly? And then suddenly get it to exactly 147?
How do you determine and then monitor the “surface temp?”
Do these tips still apply if you’re using an oven and a cast iron pan?
impossible to drop the cooking temp by such a margin on a big green egg given it's made of cermaric and retains heat vs a Weber which is steal based so you can adjust the temperatures a lot easier.
Just curious, but how do you get your grill to drop in temperature so quickly? I use the SNS Kettle. If I completely shut down the vents (top and bottom), it takes the temperature about 45 minutes to drop from 300 to 175. I'm curious to give this a try, but that would break up the cook considerably. Unless I'm missing something, of course.
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"
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?
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.
Brought two sirloin 2 inch thick cheap 8.00 dollars for both ,try reverse searing,they turn out great . Restaurant great ,melts in your mouth great .
Do you have a video on reverse searing using a oven?
Why couldn't I use the temperature you recommend for the Rising phase (say 70°C or 160 Fahrenheit) throughout? I see practical issues (takes longer, need to keep temperature constant longer, in the oven maybe temperatures that low aren't available or will fluctuate a lot), but other than that, I neither see this producing jerky nor something harmful. I could swear I've actually done this successfully when I tried reverse searing for the first time, but I might misremember.
I'm sure it won't be long until these temperature probes connect to a smart oven and a way to set responsive temperature profiles like you can for coffee with machines like the decent. But personally, I think a bit of a gradient isn't actually a bad thing - having precise control over the process and _being able to_ get a deep pink from edge to edge with a well-developed crust is absolutely desirable, but I'm not sure this is actually my ideal steak. I reminds me of how someone talking about different cuts of beef once mentioned that he doesn't mind chewing a bit and then elaborated how having something with a bit more structure - like skirt as compared to filet - can be quite pleasurable. All these methods for making the meat maximally tender just assume that tender is better. I keep thinking about that. I like tender, pink meat, and on average it's probably my favourite. But more than anything, I like variance. Plus, I do think a lot of this is cultural - obviously there are cuisines and dishes where tender cuts have always been cooked way past any signs of red and while some of them can be improved if the doneness is controlled, others, I feel like, really are better if the meat is well done.
Anyway. I hope your thermometer will be available in Europe some time soon, right now, the price is already essentially too high for me already, but with the extra fees it just doesn't make sense, although it seems like a great product.
If you start at the low temperature for the rising phase the surface will spend a potentially dangerous amount of time stalled at a very low temperature where bacteria can proliferate. Your cooking time will also become really long because of this.
As for Europe, we understand it’s prohibitively expensive. Unfortunately the two biggest factors are the poor exchange rate between the Euro and the Dollar, and the fact that we have to add ~20% for VAT to the price.
@@ChrisYoungCooks I thought about the bacteria, but that's what I meant by "I don't see this producing something harmful". Maybe some measurements on that would be useful*, but even ignoring the final sear, I don't see any bacteria multiplying so much that the time spent in the following reduction zone wouldn't wipe it out completely. The cooking time will increase superlinearly and even more so the closer the meat is to the target temperature, but practical and efficiency reasons speak against a lot of this, I suppose.
* With the probe and an infrared thermometer you seem to be equipped with the right tools for this. (;
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 I take the thermometer out before I cut the steak
Your advice has never let me down. Thx for doing this, filming it and sharing it with us.
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.
Do you dry brine at 1% salt beforehand?
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 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.
Could a laser thermometer accurately read the surface temp of a steak vs. a probe thermometer? Or do I want to read just under the surface?
IR thermometer absolutely can be used to measure the surface temperature. But keep it close to the surface so that you're not taking an average of the food and the grill surfaces around it.
Did you salt the steak at the start?
Love your content Chris!
Hey Chris, have you ever thought about doing content on cast iron cookware?
Hey Chris
Interesting finding... I'm wondering if this can be applied with low n slow texas style big hunk of meat like brisket as well. Go full blaze to develop the bark, then lower the temp as the meat approaches sweating temps at ~165f.
Hmmmmm
I've been doing a lot of experimenting around this, and in short I think the answer is yes.
@@ChrisYoungCooks Will try it this weekend, I'll report back my findings.
Are there any plans to have different colored silicone bands to put around the end of the probes?
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 tried to read all the comments, so this may be a double top. What is the butter and tallow sauce that you apply after slicing?
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.
Biggest problem I see is getting my grill to adjust to exact temps like that.
How will a grill quickly drop temps like that,no way you drop temps like that on kamado you will ruin the steaks
Just thinking aloud, you would need to do some testing to see what configuration gives you the target temperature. Then when cooling down during cooking, remove the top to cool down quicker, set up in your 175 or 150 configuration, and close it back up. Should either rise to target temp or fall to it depending on how long you opened it up. 😅
Glad to see you are using a Weber!❤
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.
You season after cooking? None before cooking?
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?
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.
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'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
What about Burgers? I like Tavern Burgers - I like em thick, juicy, pink in the middle with a good sear all around it for that good charbroil flavor. You are suppose to start them off like slightly flattened meatballs. They should be a 1/2 lbs each. It's the recipe from the New York Times Tavern Burger article. When it work they are Great - Problem is I cannot do it consistently and I'm not sure why. I can over cook the inside and or ruin the outside sear. Perhaps some of your knowledge could help but I do not see a video for such a burger. Will you please make one?
Can we look forward to seeing this automated with the combustion thermometer? That way we don't have to be staring at the graph the entire time. A notification for the surface reaching the desired temp, then one for the core, then another one for the 10 to 20f drop resting before searing.
Alarms are a first step, and we’re starting work on those soon once we finish launching the new cloud sync feature.
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...
Each step it stop around 20 minutes. So did the steak take 1 hour to cook?
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.
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.
sorry to ask here, but why shipping your combustion thermometer to Canada cost 33 $ USD? That seems like a very high price for shipping such a small device. This is one of the thing that blocks me from buying/trying your product, I find such shipping price to be killing my mood once I get to the cart/checkout.
The shipping price includes Canadian Federal and Provincial VAT that has to be collected and paid to the government by our international shipping partner.
@@ChrisYoungCooksarg, but that should not be in the shipping, see I was expecting tax to be added to that price. Tax amount should really be separately displayed, quite confusing this way.
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.