If you use these links, you'll never have to "damp off" your steaks for caramelized loveliness. lol. (Thanks) 🔴✅ Slow ’N Sear Kettle tinyurl.com/y3fjnc44 ✅✅ Already have a kettle? (Slow 'N Sear) tinyurl.com/y7blk9hb ✅✅ Thermoworks Smoke x4 tinyurl.com/tyo8x5r ✅✅ My favorite Instant Thermometer tinyurl.com/yxc525qj
Great looking shirt Justin!!!! LOL Thanks so much for the love my brother. IMO, the slow-mo is where it's at!!! You do excellent editing and I LOVE the slow-mo stuff. I truly hope we can hang out again really soon my friend. I miss ya!!! Love ya!!! All my best to you and the family!!!!!!!!!!
Another excellent video Justin!! You are one of my favorite coaches, thanks man!! I've been working on this method for the last couple of months and, I agree with you, I'll never go back to the old way unless I'm cooking a thin steak. However, there are 2 things I do different- First, I bring my steaks up to temp, real slow, in the oven, on a tray, with them elevated on a cooling rack, so they cook evenly. Then I sear them on my grill with my "GrillGates" flipped upside down, using the back side like a griddle, and searing all sides of the meat, finishing at 135°. I've had some wonderful results!
I've been trying several ways to cook a steak and have to say this method has given me my favorite result. I did see the original video, this was a reminder to give it a true go. Thanks again!
Justin, seriously man I love your videos. Your content is friggin amazing. The music, the close up shots, the slow mo, just everything about your channel is awesome. I tell my wife every time I watch your videos that I WILL one day have a backyard grilling area just like yours. I appreciate you and what you bring to the table for backyard BBQers at home. Keep up the awesome work. If I ever visit Texas I hope we cross paths because you are truly an inspiration. Cheers 🍻
I watched your original version of the slow n sear years ago. It was wonderful. But the quality of this video kicks the other one right out the window. Plus your instruction is easier to follow. I’m going to break out my slow n sear, get me a big thick ass steak, and go to town! Well Done.
hey! this is a weird comment but I love how much work you put into the videography of your channel.The extra layer of thought and commitment you put into shots and your post production makes it through to the final product. You make a good product and I hope you are able to take some pride in that because not everyone can say that about themselves.
Now that's the way great Steaks, should look, and perfectly cooked. As always love ❤️ the production and editing. Good to see you up once in awhile. 🙂. Nicely Done. Thanks for sharing. 😎.
I recently reverse seared a 3” steak in the oven/skillet and can vouch for the method. Turned out perfectly seasoned and medium-rare throughout. Nice vid.
Great video as usual Justin. You do really good job explaining your processes. The awesome camera shots, perfect audio and great editing make your channel top notch!
I have used this technique many times and am pretty well versed, but I still couldn't take my eyes off this video. Very well made and excellent explanation of the process. I too have overshot my finish temp. and still loved the steak because it was so juicy even at the higher doneness. You really made a great video here!
Well done video as usual! I used to slowly bring the steaks up to 115 degrees, but it always seemed that they ended up medium, so now I pull them at 105, because as they rest while I crank up the heat on the SnS, they go up a few degrees. Once I sear them, they now turn out a perfect medium rare.
Yep. Make sense. I would have been fine had I actually pulled them at 115 but I kept blathering and screwing with the cameras. Usually they are around 130 when I'm done. It probably doesn't help it's 100 degrees outside...doesn't really do much to slow down the cooking.
I have been doing the cold grate reverse sear ever since I saw the original video. I have slightly modified it by having the steaks on a rack without the grate in place. Then when they are due to go on for the seat, I put the grate on and then turn only a quarter turn as I am likely to get a cooler surface four times till they are at the right temp. Anyway, great video as always and the salt shot had me salivating lol
Another excellent vid Justin. If they did awards (and maybe they should) for TH-cam vids, I recon you would definitely be nominated in numerous categories 👍👍
You're making me hungry! Man, these look great. Years ago, I started doing this with my electric smoker and gas grill. Actually, I used to get made fun of for this. But the results were awesome. Now, I'm looking at moving to the SNS Kettle grill. This looks even better and I can't wait to try it out!
Those look excellent... I am also a firm believer that the sear quality on the steak IS as important as any other part of the cook.. great stuff as usual :)
Justin, Thanks to this video I think I made the best steak I've ever made. Saw it on the BBQ Brethren. Went back and watched the other one too. Man, Perfection. Thanks!
Justin, thanks for another professionally done video. I tried SnS method of cold grate reverse searing and then just old fashioned searing with mopped garlic butter prior to searing. The sear crust was identical and a lot less work. (The garlic butter was a bit more tast even though both tasted great) Your thoughts?
I remember those old videos with you and Dave. They were also great. Those steaks looked fantastic. Some people like medium well. Glad you decided to make a new version of it. Cheers buddy! Hey, do use anything besides salt, after the dry brine ?
Sometimes I put pepper on right after I oil them (immediately before the sear) but I wasn't feeling it on that day. That usually about it. Thanks for watching, Josh.
Another great video Justin! I’ve been using this technique for a couple years now. Always turns out perfect. To those mentioning the steak coming out too done try moving to sear at an internal temp around 100F then rest until around 125F. Justin, as a side note- I’ve never been a big fan of ‘house’ music. I know plenty of people like that but I wish you could mix the volume down as it is much louder than your speaking volume. Thanks for all the great content.
Thank you for the feedback. So frustrating. I spend a lot of time making sure that does NOT happen and I just verified again that it is correct in the source file. I think youtube's compression screws with it while it's transcoding it. Just for clarification, are you talking about the montages verse when I'm on screen talking or when I'm talking and the music is in the background. (In either case, my voice is louder on the meters). Also are you watching in 4k or 1080? thx.
The sear looked incredible! The best I’ve found on TH-cam, by far. What’s your favorite cooking oil to use for searing? I know EVOO has a generally low smoke point
Literally visiting my sister in Texas, realized from your video a year ago in a tornado warning, you live like a mile away! Small world! What are the odds, lol. Long time subscriber, keep pumping out good content!
You seem very knowledgeable and adventurous would you mind doing some comparison videos ? Like the weber smokey mountain vs a kamoto or how well ome grill style does against another or maybe even a series like a kettle versus everything?
You cooked these very nicely! I agree with the grill marks and like this way much better. The only thing I would ad is using butter, garlic, and thyme while you slow cook it. One of these days I will enter a SCA instead of judge it and see how it works.
Hay...love your videos...... I'm thinking about getting either the SnS Kettle (Deluxe) or the Weber Summit....can you give me your go eat option as to which one, knowing what you know now, would you choose over the other?
I'm debating the same thing. Seems to me the summit is better in every way except price. So if you can afford both, go with the summit. If budget is a concern, go SnS.
Justin......nice cook!.... I'm planning on getting this Kettle..... question have they, or are they going to make grill accessories for this much like the Weber Master Touch Series?.....
Nice video. I’ve done the lns then hot sear. I’ve also done high heat indirect then hot sear. I get the same results. I don’t think the lns portion is necessary. I still get bumper to bumper pink. It’s less complicated and less time consuming. I might do the lns part on a really thick steak. B
Whatever works for you. That will definitely save time. I like the LNS part if I have time. It adds a little more smoke flavor and if i'm not trying to run 4 cameras gives me a little more control over the target temp but if I'm in a hurry, I do exactly what you do.
Could you do some more Summit Charcoal videos?? I have one on order and am keen to learn more from experience! I’m particularly curious about learning about how to estimate how much lump or briquettes to use to ensure the smallest, hottest fire being burnt instead of a sad smouldery fire
You ruled this cook. You RULED!!! Who cares if it's a little too done, at least the sear was perfect. Excellent video length and enjoyable to watch. Keep up the great videos!!! Much love from Taiwan!!!!
I love this method. Actually just did it over the weekend. I don't know what it is but I'm murder on the EasySpin grate; maybe I'm just really rough with it, but I already had one rod come unwelded and they sent me another one, then this weekend one of the handles came unwelded on one side. Either i'm just lucky or I need to be more careful I guess.
I always do it if I have time. It seems to really help. Let me know what you think if you try it. The real question remains though...Do you have a grill of some sort you can cook it on? :-)
Hey Justin! So many ways to do great steaks... and if you are in to grilling I say try them all just to play with the BBQ toys. Take care Justin... awesome video too...
I'm curious what kind of salt shaker that was... never seen one that came out of the bottom when you shake it like that. I got a Peugot Salt Mill with some Himalayan Pink Salt but I couldn't tell any difference (unlike I can with freshly ground pepper) so I stopped using it pretty much.
I enjoyed this and your previous video you mentioned on this technique. But question. You mention using 225 as your temp. My understanding is that the Mailliard Reaction ideally occurs closer to 300+. Isn't the Mailliard Reaction important to a good grill?
When you dry age over night I assume you put it on a grate in the fridge overnight. Is there anything I need to know about the grate or will any grate do? Also how much salt do you use?
This is exactly how I've been grilling tri tip for years. I never considered doing it with a rib-eye, but maybe this weekend I'll get a good fat rib-eye and see how it goes.
FYI I watched your 3 part Weber SmokeFire series,don't know if your aware but Weber did a 2nd run and if u haven't seen watch.Trendkillbbg "A perspective" about the Smokefire,Weber even added it to the description video of the smoker.BTW love your channel wish you and Leroy would put out more Video's.If u know,what happened to "Whiskey&BBQ" channel
I've never seen a better sear on a steak. I have found that I get overall better results on thinner steaks (standard grocery store fare) with a traditional sear. I do have some 1.5" ribeyes in the freezer that I cut myself. I look forward to reverse searing them with a little mesquite smoke along with a coffee/cocoa rub from "Cooking with Ry". Do you have any experience with that type of rub, Justin?
Watching the flips in slo-mo it struck me that another benefit of your "flip it to the cold side" method is that, when you flip a steak the rendered fat that has pooled on the upper side spills through the grate. If you are flipping directly over your coals, this increases the flare up, smoke, and general amount of burnt fat that gets deposited onto the surface of the meat. By flipping it onto the cold side you are spilling that fat where it won't burn then moving the meat. I like a little bit of that burned fat taste but, IMO, too much creates a sooty/lardy mouth feel to the meat. Thanks for showing us this technique. I'm going to try it the next time I reverse sear.
Hi Ben, I'd use about the same. I had plenty of time to get through the reverse sear even messing around with the cameras. Maybe about 5 more if you want to play it safe.
Question for you, would you do this method opposite? Sear first lock in juices, then cook low and slow? I tried the reverse sear and totally over cooked it on the sear it came up in temp sooo fast.
Yes, absolutely. However, the trick to this method in this video is low and slow the first half so it doesn't over shoot and then searing at inferno temps (flipping often) so you sear the outside before the heat travels inward.
![[TH] 2024 PMWC x EWC Group Stage Day 2 | PUBG MOBILE WORLD CUP x ESPORTS WORLD CUP](http://i.ytimg.com/vi/vwIQyCmNIBU/mqdefault.jpg)
If you use these links, you'll never have to "damp off" your steaks for caramelized loveliness. lol. (Thanks)
🔴✅ Slow ’N Sear Kettle tinyurl.com/y3fjnc44
✅✅ Already have a kettle? (Slow 'N Sear) tinyurl.com/y7blk9hb
✅✅ Thermoworks Smoke x4 tinyurl.com/tyo8x5r
✅✅ My favorite Instant Thermometer tinyurl.com/yxc525qj
Darn I just bought the Thermoworks Smoke for using this summer. I wish I'd had seen this link before purchasing it.
@@cslewisster No worries. You’ll love it
Great looking shirt Justin!!!! LOL Thanks so much for the love my brother. IMO, the slow-mo is where it's at!!! You do excellent editing and I LOVE the slow-mo stuff. I truly hope we can hang out again really soon my friend. I miss ya!!! Love ya!!! All my best to you and the family!!!!!!!!!!
I miss you too, brother. I was already feeling nostalgic so I kinda had to add the shirt. Hopefully I will get to see you soon.
#teamcook? #cookoff?
One of the best all time steak videos on youtube.
Another excellent video Justin!! You are one of my favorite coaches, thanks man!!
I've been working on this method for the last couple of months and, I agree with you, I'll never go back to the old way unless I'm cooking a thin steak. However, there are 2 things I do different- First, I bring my steaks up to temp, real slow, in the oven, on a tray, with them elevated on a cooling rack, so they cook evenly. Then I sear them on my grill with my "GrillGates" flipped upside down, using the back side like a griddle, and searing all sides of the meat, finishing at 135°. I've had some wonderful results!
Sounds fantastic, man!
I've been trying several ways to cook a steak and have to say this method has given me my favorite result. I did see the original video, this was a reminder to give it a true go. Thanks again!
Justin, seriously man I love your videos. Your content is friggin amazing. The music, the close up shots, the slow mo, just everything about your channel is awesome. I tell my wife every time I watch your videos that I WILL one day have a backyard grilling area just like yours. I appreciate you and what you bring to the table for backyard BBQers at home. Keep up the awesome work. If I ever visit Texas I hope we cross paths because you are truly an inspiration. Cheers 🍻
This is the best comment I've gotten in a long time. Thank you so much, Keith.
@@BabyBackManiac ❤🔥🍺
These look amazing,great video! I’ll have to give this method a try!
I watched your original version of the slow n sear years ago. It was wonderful. But the quality of this video kicks the other one right out the window. Plus your instruction is easier to follow. I’m going to break out my slow n sear, get me a big thick ass steak, and go to town!
Well Done.
Thanks, Gregory. Appreciate the comment, man.
Thanks for revisiting this method. Some of my best cooks have been reverse seared.
You bet
hey! this is a weird comment but I love how much work you put into the videography of your channel.The extra layer of thought and commitment you put into shots and your post production makes it through to the final product. You make a good product and I hope you are able to take some pride in that because not everyone can say that about themselves.
Thanks Lauren. Appreciate it.
Now that's the way great Steaks, should look, and perfectly cooked. As always love ❤️ the production and editing. Good to see you up once in awhile. 🙂. Nicely Done. Thanks for sharing. 😎.
Glad you enjoyed it
I recently reverse seared a 3” steak in the oven/skillet and can vouch for the method. Turned out perfectly seasoned and medium-rare throughout. Nice vid.
Great video as usual Justin. You do really good job explaining your processes. The awesome camera shots, perfect audio and great editing make your channel top notch!
I appreciate that, Wisdom. Thank you!
I have used this technique many times and am pretty well versed, but I still couldn't take my eyes off this video. Very well made and excellent explanation of the process. I too have overshot my finish temp. and still loved the steak because it was so juicy even at the higher doneness. You really made a great video here!
Thanks you, CJM. I appreciate it.
Great reverse sear tips and beautiful steak! Love this method
and this is how I cook my steaks!
Thanks for watching.
I like the technique.. going to try this for sure.
Such a great job. Thanks for sharing Sir!
My pleasure, buddy. Thanks for watching.
Well done video as usual! I used to slowly bring the steaks up to 115 degrees, but it always seemed that they ended up medium, so now I pull them at 105, because as they rest while I crank up the heat on the SnS, they go up a few degrees. Once I sear them, they now turn out a perfect medium rare.
Yep. Make sense. I would have been fine had I actually pulled them at 115 but I kept blathering and screwing with the cameras. Usually they are around 130 when I'm done. It probably doesn't help it's 100 degrees outside...doesn't really do much to slow down the cooking.
I have been doing the cold grate reverse sear ever since I saw the original video. I have slightly modified it by having the steaks on a rack without the grate in place. Then when they are due to go on for the seat, I put the grate on and then turn only a quarter turn as I am likely to get a cooler surface four times till they are at the right temp. Anyway, great video as always and the salt shot had me salivating lol
Makes sense. I have modifications myself for when I don't have time to do the whole thing. It's fun to experiment.
Perfect video!
Fantastic video those stakes look amazing 😍
Thanks Tyler, Appreciate you watching.
I haven’t tried this but it is very interesting to me and I might try it very soon! Thanks for the great content!
Any time!
Another excellent vid Justin. If they did awards (and maybe they should) for TH-cam vids, I recon you would definitely be nominated in numerous categories 👍👍
Thanks Kevin. That's very kind of you.
You're making me hungry! Man, these look great. Years ago, I started doing this with my electric smoker and gas grill. Actually, I used to get made fun of for this. But the results were awesome. Now, I'm looking at moving to the SNS Kettle grill. This looks even better and I can't wait to try it out!
Excellent looking ribeyes! A slow and sear is definitely on my Christmas Wish List!
It's a great addition, man. Mine never leaves me kettle.
Those steaks looked amazing Justin! I do the reverse sear on steaks but gotta try your method. Great video! Like the shirt also..
Hope you enjoy! Thanks for watching.
Definitely trying this. Thanks Justin!
My pleasure, Kris. Thanks for watching!
Cold grate method. I need to try it! I love my grillgrates but, a solid sear ever so often can’t be beat!
You got that right!
LOVELY!!! Always enjoy your cinematography and music selection. The steaks looked amazing.
Thanks for watching
Great video!!! Thanks again for your suggestions
You are so welcome!
Great content. I learn something new every video
Thank you, Jim.
Great looking steak on the reverse sear, I love the internal uniformity colour of the steak. Great job
Irish Jeff.
Thanks alot
definitely giving this method a try on monday!
Those look excellent... I am also a firm believer that the sear quality on the steak IS as important as any other part of the cook.. great stuff as usual :)
Thanks John. Hope you are doing well.
Justin, Thanks to this video I think I made the best steak I've ever made. Saw it on the BBQ Brethren. Went back and watched the other one too. Man, Perfection. Thanks!
Awesome! Thx for letting me know, Mike
Justin, thanks for another professionally done video. I tried SnS method of cold grate reverse searing and then just old fashioned searing with mopped garlic butter prior to searing. The sear crust was identical and a lot less work. (The garlic butter was a bit more tast even though both tasted great) Your thoughts?
I remember those old videos with you and Dave. They were also great. Those steaks looked fantastic. Some people like medium well. Glad you decided to make a new version of it. Cheers buddy! Hey, do use anything besides salt, after the dry brine ?
Sometimes I put pepper on right after I oil them (immediately before the sear) but I wasn't feeling it on that day. That usually about it. Thanks for watching, Josh.
Justin, they looked great! Only need to sear 1 min per side total though. Thanks for the flip tip, I never thought about that while doing this.
thanks for watching, Justin
Another great video Justin! I’ve been using this technique for a couple years now. Always turns out perfect. To those mentioning the steak coming out too done try moving to sear at an internal temp around 100F then rest until around 125F. Justin, as a side note- I’ve never been a big fan of ‘house’ music. I know plenty of people like that but I wish you could mix the volume down as it is much louder than your speaking volume. Thanks for all the great content.
Thank you for the feedback. So frustrating. I spend a lot of time making sure that does NOT happen and I just verified again that it is correct in the source file. I think youtube's compression screws with it while it's transcoding it. Just for clarification, are you talking about the montages verse when I'm on screen talking or when I'm talking and the music is in the background. (In either case, my voice is louder on the meters). Also are you watching in 4k or 1080? thx.
Steaks look awesome Justin!
Thanks, Tom!
Wow so good👍👍
Thank you! Cheers!
Great cook man. Love the T-Roy shirt too!
Awesome technique!
Thank you! Cheers!
All my favorite stuff....dry brine, SnS, beef and that LSG in the background! 🤘
Love the camera shots on the sear, nice job
Thx a lot, man!
Man... In all this chaos, I really appreciate your humor man. You're getting me through this shit right now.
Hello, buddy. Thank you for your videos! I'am from Russia and I've learnt so much from you.
Glad to hear that!
Great video!!!
Glad you liked it!
Killer looking crust on those steaks J-Dub! I'm guessing they tasted as good as they looked!
They.were.insane!
The sear looked incredible! The best I’ve found on TH-cam, by far. What’s your favorite cooking oil to use for searing? I know EVOO has a generally low smoke point
Yeah, but I've done this 100 times and I don't think it really matters in this situation.
Thank you for watching.
Literally visiting my sister in Texas, realized from your video a year ago in a tornado warning, you live like a mile away! Small world! What are the odds, lol. Long time subscriber, keep pumping out good content!
You seem very knowledgeable and adventurous would you mind doing some comparison videos ? Like the weber smokey mountain vs a kamoto or how well ome grill style does against another or maybe even a series like a kettle versus everything?
Awesome video. Where did youget the cutting board
They look delicious! I prefer ribeye at medium anyway. Thanks for the video!!!
Thanks for watching. I appreciate it.
Excellent cook, beautiful production.
Thank you very much
When are we getting the Camp Chef woodwind review? I’ve been looking forward to it for weeks!
Great cook brotha! Love the shirt!
Appreciate it!!
Great job, brother! I always love a steak video.
Me too. Thanks for watching, Brian.
You cooked these very nicely! I agree with the grill marks and like this way much better. The only thing I would ad is using butter, garlic, and thyme while you slow cook it. One of these days I will enter a SCA instead of judge it and see how it works.
I remember that original haha - it was the birth of David in hitting up everyone’s channels...good times. That salt shot is every steaks fantasy!
Lol. Thx for watching, Jason. Hope you guy are doing well!
Hay...love your videos...... I'm thinking about getting either the SnS Kettle (Deluxe) or the Weber Summit....can you give me your go eat option as to which one, knowing what you know now, would you choose over the other?
I'm debating the same thing. Seems to me the summit is better in every way except price. So if you can afford both, go with the summit. If budget is a concern, go SnS.
Justin......nice cook!.... I'm planning on getting this Kettle..... question have they, or are they going to make grill accessories for this much like the Weber Master Touch Series?.....
Great video, just one question, are the steaks carmalized or was it the Millard reaction that is responsible for the crust and the browning?
Nice video. I’ve done the lns then hot sear. I’ve also done high heat indirect then hot sear. I get the same results. I don’t think the lns portion is necessary. I still get bumper to bumper pink. It’s less complicated and less time consuming. I might do the lns part on a really thick steak. B
Whatever works for you. That will definitely save time. I like the LNS part if I have time. It adds a little more smoke flavor and if i'm not trying to run 4 cameras gives me a little more control over the target temp but if I'm in a hurry, I do exactly what you do.
Looks awesome!! This is how I cook my steaks. 😃😃
It's so good!
Could you do some more Summit Charcoal videos?? I have one on order and am keen to learn more from experience! I’m particularly curious about learning about how to estimate how much lump or briquettes to use to ensure the smallest, hottest fire being burnt instead of a sad smouldery fire
My man you did well done
You ruled this cook. You RULED!!! Who cares if it's a little too done, at least the sear was perfect. Excellent video length and enjoyable to watch. Keep up the great videos!!! Much love from Taiwan!!!!
Wow, thanks! Glad you enjoyed it.
I love this method. Actually just did it over the weekend. I don't know what it is but I'm murder on the EasySpin grate; maybe I'm just really rough with it, but I already had one rod come unwelded and they sent me another one, then this weekend one of the handles came unwelded on one side. Either i'm just lucky or I need to be more careful I guess.
That's a bummer. I've never had that happen. Hopefully you can get it replaced.
Love reverse seared steak! That's an interesting technique with rotating the grate.
It really is! Works "grate" (see what I did there? lol)
Thanks Justin.
That cold grates was new to me . Definitely trying it out , how many times did you flip on the 40 intervals ?
Each side gets seared twice.
Interesting cold grate technique! How long does the opposite side grate need to be away from the coals in order to sufficiently cool?
It cools down in a matter of seconds.
definitely doing this on the weekend mmmmmmmmmmm
Awesome as always Justin!!! Now I want a steak danget lol
lol. Thanks bud. Watching your video now.
It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information. ☻💜
Thank you so much
Nice remake/revisit of a perfect backyard steak. I will have to try the all night salt brine.
I always do it if I have time. It seems to really help. Let me know what you think if you try it. The real question remains though...Do you have a grill of some sort you can cook it on? :-)
Hey Justin! So many ways to do great steaks... and if you are in to grilling I say try them all just to play with the BBQ toys. Take care Justin... awesome video too...
Thanks Johnny!
Great it is so good 😊 God bless you and your family
You as well, Juan
amazing looking steak....gotta try this
Hope you enjoy
I'm curious what kind of salt shaker that was... never seen one that came out of the bottom when you shake it like that. I got a Peugot Salt Mill with some Himalayan Pink Salt but I couldn't tell any difference (unlike I can with freshly ground pepper) so I stopped using it pretty much.
Just a generic one we got off amazon. Thanks for watching!
I love your cutting board.
Me too! thx
The crust looked great! Looked super juicy even if it was a little past medium rare! Great shots! Cheers!
Thx man
I enjoyed this and your previous video you mentioned on this technique. But question. You mention using 225 as your temp. My understanding is that the Mailliard Reaction ideally occurs closer to 300+. Isn't the Mailliard Reaction important to a good grill?
Good question. Just keep watching the video and I think you'll get your answer. Thanks.
Great looking steaks Justin!
Thanks, buddy.
What remote thermometer system do you recommend?
How did you get through a video without it raining? Hahaha nicely done sir!
lol. The planet's aligned for me.
When you dry age over night I assume you put it on a grate in the fridge overnight. Is there anything I need to know about the grate or will any grate do? Also how much salt do you use?
This is exactly how I've been grilling tri tip for years. I never considered doing it with a rib-eye, but maybe this weekend I'll get a good fat rib-eye and see how it goes.
(*edit)It never disappoints. Thanks for watching, Daniel.
@@BabyBackManiac You want to reword that Justin? You're basically saying it's always disappointing 😀
praetorxyn lol. Whoops. Thanks.
FYI I watched your 3 part Weber SmokeFire series,don't know if your aware but Weber did a 2nd run and if u haven't seen watch.Trendkillbbg "A perspective" about the Smokefire,Weber even added it to the description video of the smoker.BTW love your channel wish you and Leroy would put out more Video's.If u know,what happened to "Whiskey&BBQ" channel
I've tried this a few times. Its my favorite way to do steak and I still have so much room for improvement.
I guess you'll just have to practice and eat the results. (Oh darn). lol.
@@BabyBackManiac its a hard life, but someone has to do it...
I've never seen a better sear on a steak. I have found that I get overall better results on thinner steaks (standard grocery store fare) with a traditional sear. I do have some 1.5" ribeyes in the freezer that I cut myself. I look forward to reverse searing them with a little mesquite smoke along with a coffee/cocoa rub from "Cooking with Ry". Do you have any experience with that type of rub, Justin?
Not Ryne's specifically but I've done a few coffee rubs on briskets. Never on steaks. Let me know what you think. Have a great holiday.
Watching the flips in slo-mo it struck me that another benefit of your "flip it to the cold side" method is that, when you flip a steak the rendered fat that has pooled on the upper side spills through the grate. If you are flipping directly over your coals, this increases the flare up, smoke, and general amount of burnt fat that gets deposited onto the surface of the meat. By flipping it onto the cold side you are spilling that fat where it won't burn then moving the meat. I like a little bit of that burned fat taste but, IMO, too much creates a sooty/lardy mouth feel to the meat. Thanks for showing us this technique. I'm going to try it the next time I reverse sear.
Cooked two 2" thick fresh swordfish steaks using this method. Did 'em last night. Best swordfish ever!
Fantastic vid! I always aim for medium rare, but do what happened here. New fan. New subscriber. Rock the grill!
Thanks for the sub!
Wow I didn't realize I've been subed for that long.
Time flies.
Great video bud, did you ever put any pepper on? I only saw salt in the video.
is it possible to leave probes in while you sear?
How many briquettes would you start out with a 26 Weber?
Hi Ben,
I'd use about the same. I had plenty of time to get through the reverse sear even messing around with the cameras. Maybe about 5 more if you want to play it safe.
Question for you, would you do this method opposite? Sear first lock in juices, then cook low and slow? I tried the reverse sear and totally over cooked it on the sear it came up in temp sooo fast.
Yes, absolutely.
However, the trick to this method in this video is low and slow the first half so it doesn't over shoot and then searing at inferno temps (flipping often) so you sear the outside before the heat travels inward.