Sear or reverse sear it’s all good. If you wanna use gas cook in the kitchen! Nothing beats or comes close to hard lump charcoal especially in a kamado style grill.
The cold vs room temp steak is for a more even cook, not about the fibers. Fibers are only tight after high heat, hence the resting period. Also having a cooler steak allows to build a better crust, without overcooking the center. BOTH are fine ways, just depends on what you're looking for. Dry brining will add a whole over level of flavor. #proTip
The only reason the gas grill was juicier is because it seared immediately locking in the juice, sear on the charcoal grill initially and then bake like you did on the gas grill and you will get a juicy steak with some honest smoke flavor; I know this because I've been doing caveman steaks for a long time.
Nice video. A few comments: 1. IR burner causes flareups. Probably it was very clean before this test. After a few cooks, it will never be clean again, and any food with fat will give you flames. Some like their food charred, some don't. Gas flames doesn't taste good most of the time. Charcoal fire is better. And for those who don't want the char, there are nice solutions like GrillGrates. 2. The entire comparison is not really relevant. Either cook both directly/sear or cook both reverse. Reverse sear if done right should make the food more tender, and gives you more unified and controlled doneness. Direct takes less time and keeps more juice inside. The carryover on direct is more severe since the middle is less hot than on indirect (heat transferes to less hot areas according to thermodynamics). The recommendation of many grill Masters is: if you have a high quality meat and you've got the time - reverse sear it. Regarding the flavor - at least 90% will agree than charcoal/wood tastes better, and not just because of the smoke. Please keep up with your work and add more vs videos, there are not many who can do it.
Great video. The only thing I think you might have been missing on the Kamado side is a bit of wood chunks to add a bit more smoky flavor, at least based on what I see a lot of other people do. Wouldn't make a difference on the juicy end though, so really interesting. I've really been curious on the infrared sear vs other options like this. Do you notice a massive difference between an infrared sear vs just a normal gas high heat sear (or say something like a cast iron sear)?
Very interesting test! I don’t know what I prefer, I guess it depends what I am craving at the time I grill :) my kamado joe is more fun, but my Weber gas grill is easier and it is done in 10 minutes :) would like to see you do ribs on these two grills.
IMHO: First off, reverse sear, dry method works best with steaks at 1.5" thick at least. For MED rare. Dry method: Season your steak liberally with salt for 24 hrs. minimum. This gets the steak surface dry - and the salt permeates the meat. With your meat probe, low and slow. In an oven set at 225F - cook the steak to 120F. Let the steak rest for 10 minutes at least. On your grill - sear station. Grill the steak. 30 sec per side - 2 times. Meaning 2 mins total. The steak is already cooked. Your just searing. Look up "seasoning steaks" - you'll see many chefs take on dry brining steaks. Alternatively - if you don't do the 24 hr dry brine, season your steak just before you cook. Sear first - then finish at low temp.
@@calpromoguy Agree with Richard. I have Big Joe and cook very similar. 24 hour salt brine on drying rack in fridge. 250-275 with only one small wood chunk until steak is 120f. Allow to rest for 10 minutes outside while the coals come up to temp. Sear until the outside looks the way you like. Inside is perfect every time. Never dry.
"Super good" video Trevor! :-) Really fun and interesting to watch! In summary, would you recommend buying a Kamado Big Joe III if I already have a Blaze Pro 44 gas grill? I am seriously considering it due to charcoal taste and more fun. Thanks!
putting oil, salt and pepper onto the steak should be done 24 hours before, at least. You then preserve the steaks in the refrigerator for one day or two, then you take them out and let them warm up to room temperature before putting them on the grill. Ask Gordon Ramsey :)
My favorite way to do tomahawks is reverse sear. I start on the big Joe. But I sear on the Napoleon side burner. Also Kosmos SPG and Cow Cover is my go to seasoning.
I just got the Napoleon with the IR side burner. Fantastic. I cook my steaks only on that burner, just keep flipping until done. Been wanting one since I saw it on this channel about a year ago. I think it was the Weber vs Napoleon vs Broil King video.
I’m in full agreement with everything, but my concern is did you burn the pepper on the Lynx steak? Maybe only salt at first with that temp, and pepper later if you really want as you bring it down. Thoughts???
You're using a Meater meat probe. I've one of those things too but I'm a little worried using it with the rotisserie and the back burner on my Napoleon Rogue. I'm not sure the transmitter part of the probe can withstand the heat from the back burner. Do you have any experience with that?
Great videos, I have really been looking at the napoleon prestige grills. I tried to find your review video but could not locate the one im looking for. In your opinion what is the best coating for the napoleon grills. Stainless, black powder coating I know there are many but you have seen them all. I don't really care about aesthetics just want one that is durable maybe easier to clean. Thanks for your help.
I think you should add in how much easier the gas grill is to setup as well to the taste. I cook my steaks the exact same way as u on the gas grill. I love the taste
Can you not do sear first on charcoal grill and then slow cook as you did with the gas grill? Forgive my ignorance, I am trying to learn and decide which fuel source grill to get- my obvious choice was charcoal until your video
Reverse sear is better. He obviously gave them Judges one too many Coronas 🍺 before the taste 😂 I got my kamado joe classic 3 in large part die to the tri tip kamado joe video with Franklin bbq recipe. I have 0 complaints!
Gas grill is not even close to the flavor of kicking over wood... Something wasn't done right if gas was the winner... You can so much more flavor with wood chunks etc... Obviously you haven't perfected it yet if gas is the winner...
First time I've seen any of your videos. First red flag, bragging how you perfected steaks again and again. Sure doesn't look like it. You couldn't conduct a fair test between gas and charcoal. Another huge red flag is how bad you talk to your employees and that's on camera. I can just imagine how you are off camera. I've watched so many shows with Michelin star chefs who have accomplished so much and never heard anyone show off and gloat.
Buddy just treats his guys like a tool. Dont interrupt me he says lol. Im suprised they even want to help you do your lame video. Let him do his wrap up
The cook is bloody annoying. Just let them eat and decide. You are not doing them a favour. They are taking time out of their day to help you perfect your method. Shut up and listen.
You probably just ruined two meater probes. Read the instructions, you can not sear with the meater probes still inside the steak. The max heat they can withstand is 500.
Ummm... the ribeye cap is the best part of the entire cow... and you just cut it off and discard it? That's a red meat sin! I'm considering a thumbs down on this video for that reason alone.
![โฮ่ง! (SUGOI) - LYKN [ OFFICIAL MV ]](http://i.ytimg.com/vi/nFp4zjAARFs/mqdefault.jpg)
Im impressed with that McLaren of gas grills.
Oh yeah 😄🥩
Sear or reverse sear it’s all good. If you wanna use gas cook in the kitchen! Nothing beats or comes close to hard lump charcoal especially in a kamado style grill.
Hard to argue
The cold vs room temp steak is for a more even cook, not about the fibers. Fibers are only tight after high heat, hence the resting period.
Also having a cooler steak allows to build a better crust, without overcooking the center. BOTH are fine ways, just depends on what you're looking for.
Dry brining will add a whole over level of flavor.
#proTip
You are the pro Jonathan
The only reason the gas grill was juicier is because it seared immediately locking in the juice, sear on the charcoal grill initially and then bake like you did on the gas grill and you will get a juicy steak with some honest smoke flavor; I know this because I've been doing caveman steaks for a long time.
true, It was also a test of sear vs reverse sear
My takeaway from this is to sear the steak on the Kamado and then slow cook it. I want the added flavor. Great video guys
thanks for watching
I agree, you'd get the juiciness of the sear first and the smokiness with the Kamado Joe
Nice video. A few comments:
1. IR burner causes flareups. Probably it was very clean before this test. After a few cooks, it will never be clean again, and any food with fat will give you flames. Some like their food charred, some don't. Gas flames doesn't taste good most of the time. Charcoal fire is better. And for those who don't want the char, there are nice solutions like GrillGrates.
2. The entire comparison is not really relevant. Either cook both directly/sear or cook both reverse.
Reverse sear if done right should make the food more tender, and gives you more unified and controlled doneness.
Direct takes less time and keeps more juice inside.
The carryover on direct is more severe since the middle is less hot than on indirect (heat transferes to less hot areas according to thermodynamics).
The recommendation of many grill Masters is: if you have a high quality meat and you've got the time - reverse sear it.
Regarding the flavor - at least 90% will agree than charcoal/wood tastes better, and not just because of the smoke.
Please keep up with your work and add more vs videos, there are not many who can do it.
thanks for watching
💯💯💯 correct. After 10 years of cooking steak there's a much better way.
Even the best chefs in the world never say they've reached perfection. Apparently this guy has done it! 🤣👍
Great video. The only thing I think you might have been missing on the Kamado side is a bit of wood chunks to add a bit more smoky flavor, at least based on what I see a lot of other people do. Wouldn't make a difference on the juicy end though, so really interesting. I've really been curious on the infrared sear vs other options like this. Do you notice a massive difference between an infrared sear vs just a normal gas high heat sear (or say something like a cast iron sear)?
That’s a great idea for another video. I would say nothing is juicer then infrared
Love your channel, would be cool to see you compare searing both steaks and finishing up at low temperatures.
That’s a good idea
I absolutely love your content guys! Makes me wanna drive to Denver just to cool drool around your shop
thanks for watching!
Have you seen or experiences the "backyard pro" grill?
Havent heard of that one!
Very interesting test! I don’t know what I prefer, I guess it depends what I am craving at the time I grill :) my kamado joe is more fun, but my Weber gas grill is easier and it is done in 10 minutes :) would like to see you do ribs on these two grills.
good idea
Sous vide followed by insane sear is the best.
we are going to have to try that
My preference is seared first. From my experience, the texture of reverse sear is tougher/drier even at the same finished cooked temp.
Also, my Meater+ can not handle high heat.
thats what I thought
Dry brine your steak for a few hours. Never had an issue with dry or tough steak.
IMHO: First off, reverse sear, dry method works best with steaks at 1.5" thick at least. For MED rare. Dry method: Season your steak liberally with salt for 24 hrs. minimum. This gets the steak surface dry - and the salt permeates the meat. With your meat probe, low and slow. In an oven set at 225F - cook the steak to 120F. Let the steak rest for 10 minutes at least. On your grill - sear station. Grill the steak. 30 sec per side - 2 times. Meaning 2 mins total. The steak is already cooked. Your just searing. Look up "seasoning steaks" - you'll see many chefs take on dry brining steaks. Alternatively - if you don't do the 24 hr dry brine, season your steak just before you cook. Sear first - then finish at low temp.
@@calpromoguy Agree with Richard. I have Big Joe and cook very similar. 24 hour salt brine on drying rack in fridge. 250-275 with only one small wood chunk until steak is 120f. Allow to rest for 10 minutes outside while the coals come up to temp. Sear until the outside looks the way you like. Inside is perfect every time. Never dry.
Max temp on meater is 500... So pull them out if you are searing...
mine work great
I use charcoal and get a ripping hot fire and sear and then let it sit indirect until 125!
Thats the way!
"Super good" video Trevor! :-) Really fun and interesting to watch! In summary, would you recommend buying a Kamado Big Joe III if I already have a Blaze Pro 44 gas grill? I am seriously considering it due to charcoal taste and more fun. Thanks!
I totally think you should do it!
@@embersliving I will then check your catalogue soon!! 👍🏻
putting oil, salt and pepper onto the steak should be done 24 hours before, at least. You then preserve the steaks in the refrigerator for one day or two, then you take them out and let them warm up to room temperature before putting them on the grill. Ask Gordon Ramsey :)
nice sounds good!
My favorite way to do tomahawks is reverse sear. I start on the big Joe. But I sear on the Napoleon side burner. Also Kosmos SPG and Cow Cover is my go to seasoning.
That’s a great way to do it
I just got the Napoleon with the IR side burner. Fantastic. I cook my steaks only on that burner, just keep flipping until done. Been wanting one since I saw it on this channel about a year ago. I think it was the Weber vs Napoleon vs Broil King video.
I’m in full agreement with everything, but my concern is did you burn the pepper on the Lynx steak? Maybe only salt at first with that temp, and pepper later if you really want as you bring it down. Thoughts???
Sneakerhead channel would be nice! Some serious heat
Now your speaking my language
Anybody else would hate to work for this guy?
You’d have to ask my employees
Don’t say super good. Next guy : it’s super good. Lol
I'd work for him in a second !! Dudes a cool boss that takes care of his guys !! He makes the workplace fun !!!
You need to sear 45° to get diamond pattern 😊
Nice!
You're using a Meater meat probe. I've one of those things too but I'm a little worried using it with the rotisserie and the back burner on my Napoleon Rogue. I'm not sure the transmitter part of the probe can withstand the heat from the back burner.
Do you have any experience with that?
we've never had one fail so far.
Where the heck are the side dishes? Great video!
Just steak lol
Never seen someone try to avoid flare ups before. haha Why?
we dont want flare ups
I love your testing do you think you can make test on the stove vs gas’s grill
That would be a good one
Interesting result. What would happen if you put a waterbucket on the deflector plate?
That’s a good thought!
Lol! You are so funny 😂! Excellent video!!
haha
Great videos, I have really been looking at the napoleon prestige grills. I tried to find your review video but could not locate the one im looking for. In your opinion what is the best coating for the napoleon grills. Stainless, black powder coating I know there are many but you have seen them all. I don't really care about aesthetics just want one that is durable maybe easier to clean. Thanks for your help.
They are both good. I would say the enamel finish is better for less scratches
I think you should add in how much easier the gas grill is to setup as well to the taste. I cook my steaks the exact same way as u on the gas grill. I love the taste
I agree I think it’s my choice
Last pro tip... "flare ups" are fine. Sought after actually. Again, depends on the method.
Spoken from the pro
Can you not do sear first on charcoal grill and then slow cook as you did with the gas grill?
Forgive my ignorance, I am trying to learn and decide which fuel source grill to get- my obvious choice was charcoal until your video
you can, but you want a slow cook over charcoal to infuse that flavor
Huge fan of your videos! I wish I didn’t live in NY or I would come check out the showroom
Thanks for watching!
You smoked those MEATER probes - highest temp they’re rated for is just over 500 degrees I believe
ok
what was reason to not reverse sear on gas also?
to equalize juiceless
just running a test between the two
Great video, what do you think about adding smoke wood to the kamado, because I think that helps set it apart from the gas grill?
Great idea
@@embersliving For a ' apple to apple' compare, please use smoke wood (in a box) as well on the gas grill in that experiment!
Aren’t twin eagles IR burners variable too?
they are, just do not turn down as low
Would you say these are as good as the one you cooked on the prestige 500 infrared side burner?
Yeah same thing in principle
@@embersliving sear on the Kamado first and test again
Interesting. I thought reverse sear was generally preferred over initial sear independent of gas vs charcoal.
I think it’s personal taste. In this case the sear won.
Reverse sear is better. He obviously gave them
Judges one too many Coronas 🍺 before the taste 😂
I got my kamado joe classic 3 in large part die to the tri tip kamado joe video with Franklin bbq recipe. I have 0 complaints!
Do you got to warp the bone lmao. Rookie
Thanks for watching!
Too long for the basic message
sorry
I could watch video of you berating the staff for lack of grilling knowledge for hours
Lol
Gas grill is not even close to the flavor of kicking over wood... Something wasn't done right if gas was the winner... You can so much more flavor with wood chunks etc... Obviously you haven't perfected it yet if gas is the winner...
Thanks for watching!
Great video. Only issue is that it's only offering it in 360p
Thank you! Yeah unfortunately the HD version and 4K version are still processing.
Gotcha. I thought that may be the case.
Is the Hestan no longer your preferred grill?
no, its what I have at my house, our cook model at the store is the lynx, I would say they are my two favorite to cook on
@@embersliving Thanks. I'm having a hard time deciding between those 2 grills. Glad to know I'm still deciding between the 2 preferred models.
TEC also turns down to 200 degrees, not just lynx
cool
now see what they think if you switch it. Reverse sear on the gas and sear on the Joe
good idea
Every chef need a quality digital thermometer
Agreed!
I think it should be 4 pieces of rib each way.....one rib is too little........
Haha
First time I've seen any of your videos. First red flag, bragging how you perfected steaks again and again. Sure doesn't look like it. You couldn't conduct a fair test between gas and charcoal. Another huge red flag is how bad you talk to your employees and that's on camera. I can just imagine how you are off camera. I've watched so many shows with Michelin star chefs who have accomplished so much and never heard anyone show off and gloat.
Buddy just treats his guys like a tool. Dont interrupt me he says lol. Im suprised they even want to help you do your lame video. Let him do his wrap up
haha
The cook is bloody annoying. Just let them eat and decide. You are not doing them a favour. They are taking time out of their day to help you perfect your method. Shut up and listen.
Thanks for watching!
You talk too much......
Ok
You probably just ruined two meater probes. Read the instructions, you can not sear with the meater probes still inside the steak. The max heat they can withstand is 500.
they seem to work fine for me, do it all the time
@fredrick If not meater what would you use for handling higher heat?
Ummm... the ribeye cap is the best part of the entire cow... and you just cut it off and discard it? That's a red meat sin! I'm considering a thumbs down on this video for that reason alone.
ha, trust me it was NOT discarded. These steaks were gone within 2 minutes of the video being done
Disgusting.
Thanks for watching.