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!!!!!!!!!!
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.
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.
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 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
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.
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!
You can take your steaks off the grill and let them rest longer to bring the temperature down before searing them if you don't pull them off at 115F. I've never seen the cold grill sear before. I look forward to trying it.
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.
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!!!!
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!
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.
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.
For us folks who work all day and don't have time to do this we cook ribeye along with veggies. Flipping ribeye and moving it off direct heat works out well. Also the veggies and steaks come out the same time.
@@BabyBackManiac I'll watch again. You did mention flipping often but I was referring to the time constraints with trying to bbq between 6 or 7 eat before 8 or 9 relax then get up at 4 or 5 to get ready for work.
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 👍👍
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.
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.
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!
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!
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 :)
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?
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...
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. 😎.
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?
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.
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!
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 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.
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?.....
have you tried the Heston method. 30 seconds each side.... it stops the other side cooling down when not on flame... Give it a go it's well worth it great video also
@@MrFowl apparently not.. Heston says and it makes sense that the other side cools down too much. I gave it a go and if you've got the time and patience it really works well. So rather than letting each side cool down, this keeps them both at a good strong temperature.. I will say I noticed more caramelisation. Yummy
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?
Oh, I forgot to thank you. I stumbled across your TH-cam channel and it ended up costing me $2,000! I had to order the Weber Summit Charcoal grill and I couldn’t be happier. Thank you Oh Wise One.
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? :-)
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.
My targets are alway 90° indirect done temp, and then sear on hottest fire, turning every 30 seconds and pull off at 130-132°F and then rest the ribeyes for 5 minutes exactly. Perfection every time.
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
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'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.
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.
Baby Back Maniac it’s endearing and it makes you more believable and respected. You coulda reshot the video. You coulda done multiple takes to make it look like perfection always occurs when you’re behind the tongs, instead you showed a great technique while also showcasing that life happens and not to sweat it. Love your channel bro
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.
I've got my spin grate coming in and this was a great video to get some ideas on what to do when I'm trying the cold grate technique! Let me know if you're ever ready to collab with a small TX TH-camr! Haha
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.
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.
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 ❤🔥🍺
Thanks for revisiting this method. Some of my best cooks have been reverse seared.
You bet
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.
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!
Fantastic video those stakes look amazing 😍
Thanks Tyler, Appreciate you watching.
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.
Hello, buddy. Thank you for your videos! I'am from Russia and I've learnt so much from you.
Glad to hear that!
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.
Steaks look awesome Justin!
Thanks, Tom!
I like the technique.. going to try this for sure.
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!
Great content. I learn something new every video
Thank you, Jim.
Great video!!! Thanks again for your suggestions
You are so welcome!
LOVELY!!! Always enjoy your cinematography and music selection. The steaks looked amazing.
Thanks for watching
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!
You can take your steaks off the grill and let them rest longer to bring the temperature down before searing them if you don't pull them off at 115F. I've never seen the cold grill sear before. I look forward to trying it.
Thanks, Wayne. Give it a shot.
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.
Man... In all this chaos, I really appreciate your humor man. You're getting me through this shit right now.
Definitely trying this. Thanks Justin!
My pleasure, Kris. Thanks for watching!
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.
Such a great job. Thanks for sharing Sir!
My pleasure, buddy. Thanks for watching.
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!
Awesome technique!
Thank you! Cheers!
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.
Love the camera shots on the sear, nice job
Thx a lot, man!
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.
Excellent cook, beautiful production.
Thank you very much
For us folks who work all day and don't have time to do this we cook ribeye along with veggies. Flipping ribeye and moving it off direct heat works out well. Also the veggies and steaks come out the same time.
Of course it does. I believe I said that.
@@BabyBackManiac I'll watch again. You did mention flipping often but I was referring to the time constraints with trying to bbq between 6 or 7 eat before 8 or 9 relax then get up at 4 or 5 to get ready for work.
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.
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.
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.
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
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.
Awesome video. Where did youget the cutting board
Love reverse seared steak! That's an interesting technique with rotating the grate.
It really is! Works "grate" (see what I did there? lol)
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.
Great cook brotha! Love the shirt!
Appreciate it!!
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?
Great looking steak on the reverse sear, I love the internal uniformity colour of the steak. Great job
Irish Jeff.
Thanks alot
They look delicious! I prefer ribeye at medium anyway. Thanks for the video!!!
Thanks for watching. I appreciate it.
Great cook man. Love the T-Roy shirt too!
Awesome as always Justin!!! Now I want a steak danget lol
lol. Thanks bud. Watching your video now.
Wow bud your getting big. I haven’t watched your videos in years
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!
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
Cooked two 2" thick fresh swordfish steaks using this method. Did 'em last night. Best swordfish ever!
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?
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.
Great looking steaks Justin!
Thanks, buddy.
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.
Great it is so good 😊 God bless you and your family
You as well, Juan
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!
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
Great reverse sear tips and beautiful steak! Love this method
and this is how I cook my steaks!
Thanks for watching.
Love that T-Roy cooks T shirt!
Me too
You have a new Tx subscriber man. Enjoying the content.
I love your cutting board.
Me too! thx
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.
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?.....
have you tried the Heston method.
30 seconds each side....
it stops the other side cooling down when not on flame...
Give it a go it's well worth it great video also
I thought the whole idea was letting the other side cool down to stop it from overcooking?
@@MrFowl apparently not..
Heston says and it makes sense that the other side cools down too much.
I gave it a go and if you've got the time and patience it really works well.
So rather than letting each side cool down, this keeps them both at a good strong temperature..
I will say I noticed more caramelisation.
Yummy
@@matty1195 Interesting. I'll have to give it a try.
How did you get through a video without it raining? Hahaha nicely done sir!
lol. The planet's aligned for me.
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.
Oh, I forgot to thank you. I stumbled across your TH-cam channel and it ended up costing me $2,000! I had to order the Weber Summit Charcoal grill and I couldn’t be happier. Thank you Oh Wise One.
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? :-)
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...
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.
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.
amazing looking steak....gotta try this
Hope you enjoy
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.
definitely giving this method a try on monday!
Great video bud, did you ever put any pepper on? I only saw salt in the video.
Looks awesome!! This is how I cook my steaks. 😃😃
It's so good!
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!
My targets are alway 90° indirect done temp, and then sear on hottest fire, turning every 30 seconds and pull off at 130-132°F and then rest the ribeyes for 5 minutes exactly. Perfection every time.
Thanks for watching, CWF!
@@BabyBackManiac Thank YOU, Justin, for all your work and production. Much appreciated!
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
Great video, just one question, are the steaks carmalized or was it the Millard reaction that is responsible for the crust and the browning?
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.
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'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!
These look amazing,great video! I’ll have to give this method a try!
Wow so good👍👍
Thank you! Cheers!
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.
Overshooting target temperatures using thiijs method has happened to me too many times. Just why I don't do it anymore
What remote thermometer system do you recommend?
I gotta try this! Now to find a steak! :)
Indeed to you, my friend! Hope you are well! (still love the knife you gave me)
While it was overcooked, it looks fantastic. Appreciate you sharing a video in which everything was not perfect, same mistakes all of us make.
My pleasure. Nobody's perfect. Thanks for watching, Nate.
Baby Back Maniac it’s endearing and it makes you more believable and respected. You coulda reshot the video. You coulda done multiple takes to make it look like perfection always occurs when you’re behind the tongs, instead you showed a great technique while also showcasing that life happens and not to sweat it. Love your channel bro
@@brianshenk6912 Thanks, Brian. I really appreciate that, man.
Was salt your only seasoning? No pepper or anything?
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.
is it possible to leave probes in while you sear?
I've got my spin grate coming in and this was a great video to get some ideas on what to do when I'm trying the cold grate technique! Let me know if you're ever ready to collab with a small TX TH-camr! Haha
What is Temperature of burning side?
Thanks Justin.
Since your 2017 video, reverse Sear is the only way to go, even on a thin steak, I do IT of 110 on thinner and steak's
My man you did well done