High quality steak, I typically use the griddle to sear it and the outcome is spectacular. I’ve been tempted to do the reverse sear method but it just takes a lot longer and I’m impatient haha. Nice video 👍🏻
Griddle works great for steak. You get a good crust and you don’t lose too much of your seasonings through the grates. I prefer the reverse seat but as you said, sometimes you just don’t wanna wait, I wanna eat!
It’s Valentines Day here, and I have two fantastic looking steaks for us. I’d much rather spend $$$ on prime ingredients for a home cook rather than a restaurant on this busy day. I’m going to use your reverse seat method as they are quite thick. Also baked potatoes with sour cream and chives and a chopped salad with blue cheese dressing. Also a nice bottle of an Australian red and mud cake for dessert! Happy Valentine’s Day from Queensland ❤️
Awesome cook Jerry !! I had a similar issue a while ago, for me it was slightly dirty "gas tubes". Mine burned with the same orange flame as seen in your video, once I cleaned them the flames were, once again, bright blue and the grill kept its temperature much better. Keep the vids coming, I am on night shift tonight but tomorrow I will be grilling a "thick cut" t-bone steak here in New Zealand, if it comes out, even close to this one. I will be happy !!
Ah very true, orange flames is an indicator it may be time to give my burner tube or grill a good cleaning. Unfortunately at this time of year it is difficult to clean as it’s so cold out. I probably have to wait til it warms up a little bit.
@@ChicagoGriller It is on my Q at the moment, it is quite the thick one so opted for your reverse-sear method today. Its been on for about 20 minutes, almost ready to sear and I wish I could post a picture ... it looks ans smells amazing !! Cheers J
Great job! Montreal steak seasoning is one of my favorite. However if you get a chance try Chicago steak seasoning. I find that seasoning pretty good too. And Weber makes it. Your local Walmart should have it.
Yes they have the Weber Chicago seasoning in the grocery stores near me. It’s good stuff. I tend to alternate between the two so when my Montreal runs out I will switch to Chicago in the spice rack
Great food for thought as usual Jerry👍 We do thing a bit different in my neck of the woods (no vegemite on this one😳) Leave stake in Soy souse for 1/2 each side, season both sides to personal taste. Follow your instructions, but I like my stake Bloody Well Done (that’s OZ for “almost burn the bars&@rd” 😃)so cooking time varies. Let it cool and then eat. The Soy Souce can be substituted for beer if you like. Thanks again Jerry👍😃
Don't want to state the obvious so apologies if this was mentioned and I missed it! :) was the steak left out of the fridge for a considerable amount of time prior to the cook? A piece that thick will still be quite cold in the middle unless it's left to get up to ambient temp. Keep up the great content!
Yup, always need to leave the steak out of the fridge for 30-60 min before cooking! I don’t think I specifically mentioned that in the video but it is an important step!
Those will grill pretty fast. When in doubt, I will usually start with 3 min per side on high, and either finger poke check (not super accurate) or temperature check (much more accurate) for doneness. One of my early videos on this channel was for a thin NY Strip, and I did 4 min per side and it turned out more medium than medium rare.
@@ChicagoGriller Overcooking has been an issue with my Weber Q barbecuing, as the steaks are never as thick as the ones in videos on YT. Everyone on here, cooks slabs of meat.
Looks medium to me, too. The internal temperature will rise significantly during the resting time. My experience is if one stop grilling at internal temperature of medium rare and it will end up with a medium steak.
It is the temperature at which oil burns off (smoke). Olive oil will burn off at around 460F whereas something like avocado oil will not burn off until over 500F.
Do the weber Qs not get hot enough. Have watched a few of these weber Q steak videos now and they all lack that crust and come out looking more like they have been boiled with grill marks painted on. I live in an apartment so no option for a charcoal grill. At this stage seems like the searing hot cast iron pan is a way better option to cook steaks than a weber q.
You need to preheat the Weber q for at least 10 minutes on high with the lid closed . And it's designed to be used with the lid closed , that that should get you enough heat to do the job.
Lovely thick New York Strip grilled to perfection what an awesome tutorial thanks so much for this Jerry!!!
It was excellent! Thanks for watching!
Once again you knocked it out of Wrigley park! Great video Jerry, thanks man!
Appreciate that. Thanks for watching!
Awesome job Jerry , I’m cooking up Aussie breakfast loaf this morning 👌👌👌
Sounds delicious!
High quality steak, I typically use the griddle to sear it and the outcome is spectacular. I’ve been tempted to do the reverse sear method but it just takes a lot longer and I’m impatient haha. Nice video 👍🏻
Griddle works great for steak. You get a good crust and you don’t lose too much of your seasonings through the grates.
I prefer the reverse seat but as you said, sometimes you just don’t wanna wait, I wanna eat!
Great cook Jerry thick cut meat and thick fat fish the only way to go. Bet the taste was spectacular definitely looked a great cut and well cooked.
It’s Valentines Day here, and I have two fantastic looking steaks for us. I’d much rather spend $$$ on prime ingredients for a home cook rather than a restaurant on this busy day. I’m going to use your reverse seat method as they are quite thick. Also baked potatoes with sour cream and chives and a chopped salad with blue cheese dressing. Also a nice bottle of an Australian red and mud cake for dessert! Happy Valentine’s Day from Queensland ❤️
Happy Valentines Day! Hope the cook went well for you today! I’m with you, rather spend the money on good ingredients and make it myself!
@@ChicagoGriller Everything came out fantastic, best Valentines meal ever!
PERFECTION!!
Thank you Michael! Happy Super Bowl Sunday!
Your videos always make me hungry!😀 Thanks and keep em coming!👍👍
Thanks Ed!
Awesome cook Jerry !!
I had a similar issue a while ago, for me it was slightly dirty "gas tubes". Mine burned with the same orange flame as seen in your video, once I cleaned them the flames were, once again, bright blue and the grill kept its temperature much better.
Keep the vids coming, I am on night shift tonight but tomorrow I will be grilling a "thick cut" t-bone steak here in New Zealand, if it comes out, even close to this one. I will be happy !!
Ah very true, orange flames is an indicator it may be time to give my burner tube or grill a good cleaning. Unfortunately at this time of year it is difficult to clean as it’s so cold out. I probably have to wait til it warms up a little bit.
Good luck with your T-Bone! 🥩
@@ChicagoGriller It is on my Q at the moment, it is quite the thick one so opted for your reverse-sear method today. Its been on for about 20 minutes, almost ready to sear and I wish I could post a picture ... it looks ans smells amazing !!
Cheers J
Great video…that’s medium tho. Steak continues to cook while resting. I’d recommend removing from heat 120 degrees
absolutely yummy, perfectly done steak. Restaurant quality
It was awesome! Sometimes it's better to get great ingredients and do it yourself, and pocket the savings!
That's a monster - hope you are sharing that with Hughie!
Haha he doesn’t ever get nearly enough of it!!!
Great job! Montreal steak seasoning is one of my favorite. However if you get a chance try Chicago steak seasoning. I find that seasoning pretty good too. And Weber makes it. Your local Walmart should have it.
Yes they have the Weber Chicago seasoning in the grocery stores near me. It’s good stuff. I tend to alternate between the two so when my Montreal runs out I will switch to Chicago in the spice rack
Great Video Sir 👍🇺🇸❤️
Thank you!
Great food for thought as usual Jerry👍
We do thing a bit different in my neck of the woods (no vegemite on this one😳)
Leave stake in Soy souse for 1/2 each side, season both sides to personal taste.
Follow your instructions, but I like my stake Bloody Well Done (that’s OZ for “almost burn the bars&@rd” 😃)so cooking time varies.
Let it cool and then eat.
The Soy Souce can be substituted for beer if you like.
Thanks again Jerry👍😃
Soy sauce is a good marinade for a lot of steaks. I use it in my carne asada!
Er what is that?
A subject for a future blog😃👍
excellent steak
It was magnificent!
Your video for me grilling like a"seasoned" vet!
I’m glad!!!
that's medium. medium rare has a pink ring around the crust and then blends into a redder center. but i prefer medium bc im weird so good job😂
It’s a beautiful day in this neighborhood…
Lookin good!
Appreciate that, thanks Tom!
Don't want to state the obvious so apologies if this was mentioned and I missed it! :) was the steak left out of the fridge for a considerable amount of time prior to the cook? A piece that thick will still be quite cold in the middle unless it's left to get up to ambient temp.
Keep up the great content!
Yup, always need to leave the steak out of the fridge for 30-60 min before cooking! I don’t think I specifically mentioned that in the video but it is an important step!
Mine came out at the same temperature but was a little redder on the inside. I wonder why. Same cut of meat
What happens to the olive oil on the grill during the preheat?
Medium
Hi I’m in Chicago as well, where did you get this specific steak from?
Hello fellow Chicagoan! I got this steak from the butcher counter at Mariano's!
Hi Jerry, How long would a steak that’s only 1 inch thick take to cook? 3 minutes each side?
Cheers Ben (yes another Aussie)
Those will grill pretty fast. When in doubt, I will usually start with 3 min per side on high, and either finger poke check (not super accurate) or temperature check (much more accurate) for doneness.
One of my early videos on this channel was for a thin NY Strip, and I did 4 min per side and it turned out more medium than medium rare.
@@ChicagoGriller Overcooking has been an issue with my Weber Q barbecuing, as the steaks are never as thick as the ones in videos on YT. Everyone on here, cooks slabs of meat.
Looks medium to me
Looks medium to me, too. The internal temperature will rise significantly during the resting time. My experience is if one stop grilling at internal temperature of medium rare and it will end up with a medium steak.
Higher smoke point oil? What does this mean?
It is the temperature at which oil burns off (smoke). Olive oil will burn off at around 460F whereas something like avocado oil will not burn off until over 500F.
Do the weber Qs not get hot enough. Have watched a few of these weber Q steak videos now and they all lack that crust and come out looking more like they have been boiled with grill marks painted on. I live in an apartment so no option for a charcoal grill. At this stage seems like the searing hot cast iron pan is a way better option to cook steaks than a weber q.
You need to preheat the Weber q for at least 10 minutes on high with the lid closed . And it's designed to be used with the lid closed , that that should get you enough heat to do the job.
Sounds like a robot talking but nicely done lol
You want that fat rendered more. I'd sit the steak on its fatty side down for a couple of minutes or so. Awesome job though
Sadly youre in Chicago. 🤮🤮🤮
There's still a lot to like about this city, but yes, I will admit it has developed quite a few problems in the past 5-10 years.