At those temps (that these broilers can achieve) you cant have rubs and spices on the steak. The only thing you can have is salt when searing for the crust. Everything else will vaporize/carbonize that's why you got the charred crust. Any pepper and other spices need to be applied after. Try it that way, you'll get the steak house quality crust that these machines are capable of.
I don’t like my steaks tasting charcoal flavored by sugary additions in the cooking phase. A little salt, while cooking, other seasonings on my plate. I would have eaten your steak, though, no problem! How bad can a great steaks be?
Wish people would just stfu and enjoy the video instead of crying about the steak being overdone. It was his first time trying it out, its not gonna be perfect
Also yeah you’re right and it’s not live so if you burn something and want to keep it in the video then admit you burnt something. Cut. Do research and try again. Or film it when you’re good at it so you don’t make a product look bad. That way more company’s will feel comfortable creating a relationship with his channel and eventually paying for advertising which makes him more money. He might read this and in doing so might create better content and make more money. All because people didn’t stfu.
He’s a professional chef and somehow overcooked a steak with a searing potential of 1500 degrees. Should be impossible to overcook that. All you need is a thermometer
I have a Otto wilde, almost identical thing, they are quite hot to cook a medium rare.Nowdays I sous vide my steaks in batches (for 3-4 days) at 55*C and just reheat them out of the fridge in the Otto wilde at full blast to get the sear before dinner, not too cook them.Awesome
@@matteng1448 I have the Lite version, same but much cheaper. I love my Otto but i honestly get the same or better searing results with my $30 propane flame thrower (to burn my garden weed).Sous vide in batches + Flame thrower works great I would say.Salt is fine but these grillers are too hot for any rubs or spices, they have to be added after
How does the Blazing Bull compare to the Otto Wilde? On one side, BB has infrared technology, but the Otto Wilde has independent burner adjustment so you can cook veggies on one side, steak on the other at the same time.
Just cooked a ribeye on my Otto for breakfast. Ive had it for about 3 years, I have learned for med rare i need to pull at 117 to 120 vs 125 to 127 on my blackstone. Also after trail and error ive have learned I dont need to sear on high.
How do I keep my seasonings not get clumpy sitting on the shelf? Bags or anything else? I want more seasonings but I have some that are super clumpy where before they were nice and fine and shakable.
Hello William Nett, Keep the seasonings in a cool dry place. Keep away from any heat like the stove or BBQ for to long. Make sure you seal it right away after using it.
I might say it had just a touch too much crust...but until I tasted the results no judgement from me here! The inside looked perfect, as always you're killin it Kosmo!
For a great steak that’s more appealing leave off everything in your seasoning mix except the kosher salt. Add the rest of the seasoning to them while it’s resting. Pepper burns to easy but I love it!
Those Streaks are a thing of beauty !!!!!!!!!!!!!!!!! Im not a huge crust guy, I tend to like just a bit of good color on both sides then knock the horns off and wipe its butt and throw it on my plate. but look good for a medium steak.
The best method is the Reverse Sear. -Generously season a room temperature 1.5 in prime steak with Sea Salt & Fresh ground Black pepper. -Place on the rack of a pre-heated 275⁰ oven for 45-50 min or untill it reaches 120⁰ -Let rest 12 min -lightly season again -Heat up a cast iron pan with extra virgin olive oil, a tab of unsalted butter, 4 hole garlic cloves and a sprig or 2 of fresh rosemary and tyme - when the garlic browns on both sides remove the fresh herbs and crank the temp to high leaving the garlic. -Sear the fat cap 1 minute and then sear both sides one min each. - No need to rest it now, just enjoy. tom
@@TommyG5585 Its all good... just growing tired of preconceived notions... like "it ain't real bbq if it ain't Texas bbq"... stuff like that... good cue is good cue, no matter where it comes from.
It looks like it went all the way to medium. It's hard to tell and you didn't really say - were they juicy? Like you said, maybe going just a little lower on the heat and going to level 4 instead of 5 would be a good idea but you never know until you try!
For me personally I love all of the crust you can throw at me without completely burning the flavor out. But I need say medium rare with a thick crust is my favorite. Hot and fast
got to say that was impressive not often you can cook and sear a steak that quick and have it come out looking frickin good! And it looked like it was done right. and portable on top of it just hook it up to the old propane tank and your ready to roll.
A lot of restaurants cook steak on an over under. I would almost sub out the grill plate they provided for something different to get those nice sear marks. Don’t know if putting a little high heat oil would help when you’re cooking steaks at this temp as opposed to just a dry rub. Cool machine though 👍
seen these cookers on different brand but were single steak not double,Crust looked great,like to see you doit again to get it medium rare,that was medium to medium well
Next you need to try an OONI portable wood fired pizza oven and a cast iron skillet. They are supposed to get near 1000 degrees and run off smoker pellets.
It doesn't seem like it seared very evenly. Cast iron skillet on a hot grill is still the most even sear in my opinion, and you can get the surface of the cast iron close to 1000 degrees.
Based on appearance , it’s great. I’d have to taste to give a full opinion. Maybe like some are saying wait until after to add anything with sugar, or like you said, maybe not get it as close. I’m trying to remember what Malcom put on his when he did this with the Beefer cooker.
I was wondering about the probe getting to hot. Guessing it was fine? To much technology for me personally but loving all the new options available now days.
I bought one similar too that , little bit smaller. There ok, works good for thin ribeye for steak sandwich. Definitely don’t want it set clear to the top. There fun to play around with. Few beers at the shop and next thing your cooking everything from brats, hotdogs, steaks, pizzas .
I’ve about quit eating steaks, because I only like Resturant cooked steaks. I like a crust, but I like them juicy! Natural flavors, no sauces, salt & pepper. This seems like the solution. Need one in the Spring.👍🏻👌🏻
Why do Americans always feel the need to put a rub or a bunch of other stuff on their beef? You only need salt on a good cut. Period. Ask Argentina and Brazil about it.
Well and truest overcooked. Inconsistent crust. But I do like the theory behind it and once you master it, looks like a good way to cook steak. Can’t beat charcoal though
We appreciate other methods of grilling but the Blazing Bull actually creates a very even sear and does not burn the steak. Infrared technology is used by the world's best steakhouses such as Morton's, CUT, Peter Luger in New York, Gibson's in Chicago, and many others for that reason.
At those temps (that these broilers can achieve) you cant have rubs and spices on the steak. The only thing you can have is salt when searing for the crust. Everything else will vaporize/carbonize that's why you got the charred crust. Any pepper and other spices need to be applied after. Try it that way, you'll get the steak house quality crust that these machines are capable of.
I think that is exactly what the Beefer guy said in Malcolm Reed's video when he did it a year or two ago.
Yep, the sugar in the texas beef that he poured over the steak turned to char
I don’t like my steaks tasting charcoal flavored by sugary additions in the cooking phase. A little salt, while cooking, other seasonings on my plate. I would have eaten your steak, though, no problem! How bad can a great steaks be?
Big-time agreed 👍💯
If it was that big of a problem the entire steak, all that was rub covered, would have come out black
The crust looks fine to me honestly. The sugar in your rub is more than likely the only reason people say it’s too much. I think it’s fine man.
Go with the bulls eye from rec etc up to 750degrees w flavor of wood for only 400$
Wish people would just stfu and enjoy the video instead of crying about the steak being overdone. It was his first time trying it out, its not gonna be perfect
Dude, he asked for our opinions. Geez!!!
Also yeah you’re right and it’s not live so if you burn something and want to keep it in the video then admit you burnt something. Cut. Do research and try again. Or film it when you’re good at it so you don’t make a product look bad. That way more company’s will feel comfortable creating a relationship with his channel and eventually paying for advertising which makes him more money. He might read this and in doing so might create better content and make more money. All because people didn’t stfu.
He’s a professional chef and somehow overcooked a steak with a searing potential of 1500 degrees. Should be impossible to overcook that. All you need is a thermometer
I have a Otto wilde, almost identical thing, they are quite hot to cook a medium rare.Nowdays I sous vide my steaks in batches (for 3-4 days) at 55*C and just reheat them out of the fridge in the Otto wilde at full blast to get the sear before dinner, not too cook them.Awesome
How long have you had it? My fiancé has been looking at one for a year. Has it held up well?
Matt Eng only 2 months but it s made in Germany and it shows, built to last for sure. Great oven ( and great for pizza too ( 2minutes max))
@@damien2198 figured as much haha. better price as well
@@matteng1448 I have the Lite version, same but much cheaper. I love my Otto but i honestly get the same or better searing results with my $30 propane flame thrower (to burn my garden weed).Sous vide in batches + Flame thrower works great I would say.Salt is fine but these grillers are too hot for any rubs or spices, they have to be added after
They both looked great
That crust is perfect. I love it!!
How does the Blazing Bull compare to the Otto Wilde? On one side, BB has infrared technology, but the Otto Wilde has independent burner adjustment so you can cook veggies on one side, steak on the other at the same time.
Just cooked a ribeye on my Otto for breakfast. Ive had it for about 3 years, I have learned for med rare i need to pull at 117 to 120 vs 125 to 127 on my blackstone. Also after trail and error ive have learned I dont need to sear on high.
👊🏼💥
Damn ribeyes look absolutely mouthwatering
Amazing crust both
So it's a toaster oven for steaks right
Think the rub burnt,also there medium to well done,but first time try when you dail it in will be perfect... good look cleaning it
Perfect crust man.
I’d like to see it with a little less crust. Still, amazing that they came out with that result in such a short time.
I love the burnt black parts. It's just amazing.
How do I keep my seasonings not get clumpy sitting on the shelf? Bags or anything else? I want more seasonings but I have some that are super clumpy where before they were nice and fine and shakable.
Hello William Nett, Keep the seasonings in a cool dry place. Keep away from any heat like the stove or BBQ for to long. Make sure you seal it right away after using it.
@@KosmosQ solid! Thank you.
I might say it had just a touch too much crust...but until I tasted the results no judgement from me here! The inside looked perfect, as always you're killin it Kosmo!
Thank you omegawolf81
Hate the burnt taste of black burnt steak
Like the crust, question if you miss the flavor from charcoal grill?
Hello Steve Arnold. Yes you bet
Both look great, can drop it underneath in the drip tray with butter. The grill grate acts as a blocker
Then put it above for another minute a side
Those look amazing
That’s a serious cooker!
Thanks for sharing Kosmo!
What is the knife you used to cut the steak? Like the upswept design.
The sugar in the rub is why it got the dark crust. Just salt and pepper is how Ruth Chris cooks theirs in a very similar manor.
keep on, keepin on...
3:22 Yes .... My first thought was " Ummm crunchy.." Little too much in my OP ... Much love !!
I would love to have that grill in my house!
For a great steak that’s more appealing leave off everything in your seasoning mix except the kosher salt. Add the rest of the seasoning to them while it’s resting. Pepper burns to easy but I love it!
Good call!
Perfect crust.
Those Streaks are a thing of beauty !!!!!!!!!!!!!!!!! Im not a huge crust guy, I tend to like just a bit of good color on both sides then knock the horns off and wipe its butt and throw it on my plate. but look good for a medium steak.
Looks absolutely perfecto to me
Perfect crust!
Those look really good! I like the crispy! I like a little pink, no blood...but pink!! 🍖
That's perfect in my book plus I love my steak still mooing
Crust! Love the flavor
Those steak look damn good!
Awesome review.
I wanna see a porterhouse 1.5" thick and a 2" Filet wrapped in thick bacon next
Me 2!!!!🤪
I love the Crust on those steaks. Another winner winner steak dinner!!! That grill will be great for some cheese fries too.
How about tuna fish ?
Crust looks good. I prefer little rarer. And butter seared. Good though.
👊🏼💥
Them steaks are perfect!
Perfect crust for me. I like that in my cast iron skillet
Nice little cooker. It would be hard for me to spend that type of cash on it. Steaks look AWESOME
Crust is the best part I down with both
I love the bark!
great video. Glad to see you commenting on experimenting with tray at lower level. i'm definitely going to try that
Their both perfect
The best method is the Reverse Sear.
-Generously season a room temperature 1.5 in prime steak with Sea Salt & Fresh ground Black pepper.
-Place on the rack of a pre-heated 275⁰ oven for 45-50 min or untill it reaches 120⁰
-Let rest 12 min
-lightly season again
-Heat up a cast iron pan with extra virgin olive oil, a tab of unsalted butter, 4 hole garlic cloves and a sprig or 2 of fresh rosemary and tyme
- when the garlic browns on both sides remove the fresh herbs and crank the temp to high leaving the garlic.
-Sear the fat cap 1 minute and then sear both sides one min each.
- No need to rest it now, just enjoy.
tom
Hey Gordon Ramsey (and other pompous chefs that can never reproduce the flavor from actually wood-fire/charcoal grills).... To each their own.
@@justincissom6176 you know, you are correct. I should've said the best method for me and my situation is..
@@TommyG5585 Its all good... just growing tired of preconceived notions... like "it ain't real bbq if it ain't Texas bbq"... stuff like that... good cue is good cue, no matter where it comes from.
@@justincissom6176 amen and amen
Looks perfect! 👌🏾
I thought the crust was fine on either. My preference is for more but either one would have made me happy.
It looks like it went all the way to medium. It's hard to tell and you didn't really say - were they juicy? Like you said, maybe going just a little lower on the heat and going to level 4 instead of 5 would be a good idea but you never know until you try!
I personally I like lil more Crust in my steak. I like the one on the left more but I’m not mad at the one on the right.
Crustier the better, the contrast of crust and rare meat is everything
For me personally I love all of the crust you can throw at me without completely burning the flavor out. But I need say medium rare with a thick crust is my favorite. Hot and fast
Hello, what about if want to cook the middle too?
Wow and wow for real
got to say that was impressive not often you can cook and sear a steak that quick and have it come out looking frickin good! And it looked like it was done right. and portable on top of it just hook it up to the old propane tank and your ready to roll.
Well done
What temp probe can you use. Mine I think die at 700F.
Check out www.thermoworks.com/TX-1002X-NP
I love that kind of crust especially when you can still achieve medium rare. Great cook Kosmo.
That was more medium to medium well
@@ashryansadventures6931 lol
A lot of restaurants cook steak on an over under. I would almost sub out the grill plate they provided for something different to get those nice sear marks. Don’t know if putting a little high heat oil would help when you’re cooking steaks at this temp as opposed to just a dry rub. Cool machine though 👍
They both looked good to me ... I like a good char on my meet ... not burnt, but charred ....
Perfect.
crust all the way. the more the merrier. I don’t care much GrillGrates or grill marks.
Flip the Grill Grate over and you have a great overall sear
The mighty crust 👌
seen these cookers on different brand but were single steak not double,Crust looked great,like to see you doit again to get it medium rare,that was medium to medium well
That is kind of what I thought, overcooked in the middle. I liked the crust tho. It looks like it burned the sugar up quick.
Yea looks great crust is some great added flavor good video 👍
Thank you Wise Guys Kitchen.
Next you need to try an OONI portable wood fired pizza oven and a cast iron skillet. They are supposed to get near 1000 degrees and run off smoker pellets.
LOVE THE CRUST
It doesn't seem like it seared very evenly. Cast iron skillet on a hot grill is still the most even sear in my opinion, and you can get the surface of the cast iron close to 1000 degrees.
Well, it's like anything.. No substitute for experience using this grill or any other to get the results you want. Steaks look really good....
definitely crusty.... great stuff Koz! as per the usual!
Thank you Chris Mitchell.
Look amazing
Based on appearance , it’s great. I’d have to taste to give a full opinion. Maybe like some are saying wait until after to add anything with sugar, or like you said, maybe not get it as close. I’m trying to remember what Malcom put on his when he did this with the Beefer cooker.
Crust is good as long as it's not too salty.
I was wondering about the probe getting to hot. Guessing it was fine? To much technology for me personally but loving all the new options available now days.
I bought one similar too that , little bit smaller. There ok, works good for thin ribeye for steak sandwich. Definitely don’t want it set clear to the top. There fun to play around with. Few beers at the shop and next thing your cooking everything from brats, hotdogs, steaks, pizzas .
It's my next cooking purchase.
Diamonds at forever
Looks good
Thank you Amaral TV
Just right!!! Beautiful
Ill stick to my grill! Oh and your seasonings!
I’ve about quit eating steaks, because I only like Resturant cooked steaks. I like a crust, but I like them juicy! Natural flavors, no sauces, salt & pepper. This seems like the solution. Need one in the Spring.👍🏻👌🏻
Good on the crust. Might even take a lil more, one on the right NEEDS a lil more.
If you just used salt instead of all the Kosmos rub, they probably wouldn't burn up like that.
Why do Americans always feel the need to put a rub or a bunch of other stuff on their beef? You only need salt on a good cut. Period. Ask Argentina and Brazil about it.
More crust the better to me. But also depends on the thickness.
I love my Blazing Bull!! Use it all the time 😎
is it any good with lamb? ;)
Absolutely, the Blazing Bull makes lamb much juicier also!
How much do they cost
Hello Marvin Hall, I believe someone looked it up and said $1250.
Steak on the left was too much crust, the right one was perfect for me.
Nice machine
Ditto here, I’m fine with grill marks on the diamond but the left looks flat top.
I agree. Too much crust on the left but the right one was spot on. Cooked in 3 minutes? That's nuts! 😆
That's burned rub. Should probably only use salt when searing at this high temp
Charles his ribs have too much sugar in them for me. Leaves everything with more of a sweet taste rather than enhancing the meat flavor
great char
Thank you Dylan Thomas.
$1,250? Ouch!
Well and truest overcooked. Inconsistent crust. But I do like the theory behind it and once you master it, looks like a good way to cook steak. Can’t beat charcoal though
These types of gadgets never impress me. They just unevenly burn the steaks IMO. Reverse sear over coal and hardwood all day long for me.
We appreciate other methods of grilling but the Blazing Bull actually creates a very even sear and does not burn the steak. Infrared technology is used by the world's best steakhouses such as Morton's, CUT, Peter Luger in New York, Gibson's in Chicago, and many others for that reason.
Seems like the beef was overcooked…
Maybe for me!! Kosmo!!! Looks amazing BRO!!! crust taste good!! Awesome!! I like a little!!!🤪✌️
Thank you Curtis Fogleman.
Perfect
Amazing
To much seasoning steak is best with a little butter and some good salt.