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MONUMENT GRILLS SEAR TEST | Does This Gas Grill Cook The Best Steak? | Fatty's Feasts
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- เผยแพร่เมื่อ 14 ส.ค. 2024
- In this video, we put the @MonumentGrills to the true test by making a full ribeye dinner! Not only that, we test out whether the traditional way of searing steaks is the way to go, or rather the reverse sear, by using the extremely cool "sear zone" on this grill. I'll be honest, I was shocked with how great this meal turned out. This grill may have changed my mind about propane grills...Maybe 😁
Chapters:
00:00 Intro
01:45 Seasoning The Steak
03:13 Starting Grill
03:40 Traditional Vs Reverse Sear
05:41 Finish Seasoning / Adding Veggies
07:09 Traditional Steak
09:03 Just Cooking
10:03 Reverse Steak
11:25 Taste Test
15:20 Final Thoughts
Here are the links from the things mentioned in this video:
Monument Grills Walkthrough Video: • MONUMENT GRILLS REVIEW...
Monument Grills Site (5% off for you!): monumentgrills...
Everglades Seasoning: amzn.to/3Z0m1jy
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Monument Grills Walkthrough Video: th-cam.com/video/nx4W0QI5kBo/w-d-xo.html
Monument Grills Site (5% off for you!): monumentgrills.com/discount/FattysFeasts
What else I should I make on this grill? Let me know!!
Great cook on those steaks bud,
Thanks for sharing and Merry Christmas to you!
Thanks!! Merry Christmas to you as well!!
I've always done the sear then grill. I'll be trying the reverse sear in the spring, for sure. Thanks for another fun and informative video, Josh, and please keep'em coming.
Let me know how it turns out. Appreciate it!!
Thanks for doing this experiment. I've done both, but not side by side and I usually do the sear first method since that's what I"m used to. I've also done the reverse sear with the first step on a smoker and then searing over gas. That provides a little smokey flavor, which I don't prefer on a steak, but some people enjoy that. Have also cooked asparagus on the grill for years and it's great. Merry Christmas, btw!!
I'm going to put a video out (probably soon) of smoked steak with this same experiment, so I cant wait to see how that turns out! Merry Christmas to you as well!!
I do reverse sear when I start off slow smoking the steaks first. I use a really bold wood like mesquite when i use that method to add that smoky flavor. I have a Masterbuilt 1050 with a griddle attachment and when I'm ready sear the temp comes up FAST on that thing. I gives me the flavor reminiscent of Lone Star Steak House.
That sounds amazing. I just bought some more steaks the other day for that purpose, so keep an eye out for a smoked steak video!
@@FattysFeasts I could give some pointers if you’d like.
Have you had any chance to compare this 35633 model with the newer 415bz? There’s basically $10 difference in price. The 415bz has the newer, patented searing blade burning inside the firebox but outside of that, I don’t see many differences or value-add. Kinda like the colors of the 35633, not available in the 415bz. But I’d love to hear some feedback before pulling the trigger! Thanks to anyone with info
Very cool! It’s 2:00 in the afternoon and I wasn’t going to start drinking so early, but I saw you doing it and thought WTF! So, it’s all your fault. 🍻
I'm a terrible influence. My apologies 😁😁
Josh, I’ve found that Costco Prime beef can be great, but I have to look closely because sometime the packaging label hides chunks of fat and gristle. Today I picked up three amazing thick filets-well marbled with no veins of extra fat. With filets, I general put a cast iron on my Weber grill and crank up the heat until the iron is really hot. Then dry the beef with paper towels and season liberally with sea salt and fresh ground pepper. I only need a table spoon of butter, but get it really sizzling, then put the filets in the cast iron at the height of the sizzle madness. I sear and cook between 6-half to 7 minutes per side. Then the mandatory 6 minute rest after cooking.
With rib eyes and New Yorks, I do the traditional sear, but will try the reverse sear.
Anyhow, Josh, thanks again for super videos! I’m glad your move went well. Have a totally fuckin’ awesome New Year! Mike
That's an awesome tip...I've never thought of that. But when I go to costco next week, I'll have to pay attention to that! I love your methods too! Thanks for the kind words and hope ya'll have a great holiday season as well!!!
Ill be searing some steak tonight! Thanks for the great video!
Glad to see this. Either way works great. I'm impressed how even it cooked in the direct sear method! I see the advantage to reverse sear, for an even more uniform edge to edge temperature, however the thicker gray band on a direct sear does not make a steak less desirable to me. Though I often reverse sear at home, I do it cause it is the nerdy grill technique to do. I'm also in the restaurant trade, where reverse sear is not even practical.
I agree with that. I don't think a steak needs a crust in order to be good. I just want good flavor and a medium rare doneness. Can't beat it!
Both looked awesome! I’m a reverse sear man myself…think I need to go buy some ribeyes now!
Do it...Then send me Ribeye pics 😉
Happy New Year, Gonna try the reverse sear with my new years eve dinner. I'll let you know how it works..
How'd it go bro??
lol, you got me with the butter knife.
Glad someone appreciated that!!
I love that Monument blue color grill... I am waiting until it comes to Canada... I can buy one in red, but not the other colors in my local stores. I love the lighter aqua blue also and the other colors. I can only get red here and I don't want red.
Haha I feel you. Red is also my least favorite color out of all of them.
@@FattysFeasts Well it would be different if my deck had a different color scheme, but I have invested in very beautiful cobalt blue and Aqua blue ceramic pots for my plants as well as my outdoor furniture has tones of blue in the cushions. ... so...the blue grills would really look great on my deck. I am a perfectionist... :)
@@Dakiniwoman I'm the same way!
Deep fryer would be pretty dope. I use a pan on the side burner as a fryer sometimes. I look forward to learning hibachi from your channel! Cheers
That is a great suggestion! I would take that over some other features for sure. I'll try to do hibacci soon!
Reverse sear is slower but same idea as BBQ. Low and slow will make the meat more tender and render the fat. A longer dry brine might have been better. I also push the BBQ rub or any seasoning like salt and pepper into meat. Push down hard so the seasoning is embedded into the meat.
That's kind of how I figure it as well. It is truly amazing to me how tender the reverse sear was.
Merry Christmas and Happy New Years 2024 🌏
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Looks Great. But i like it cooked a little bit more. 😋.
Merry Christmas and Happy New Years 2024 🌏
#STAYSAFE
#PHILLYPHILLY 🇺🇸
I feel that! Merry Christmas and a Happy New Year to you too!!!