How to Grill a Steak | Mad Scientist BBQ
Вставка
- Опубліковано 6 бер 2023
- In this video I show you how I grill a steak on my smoker using a live fire. Use this link to get 15% off your first order from Porter Road! porterroad.com/madscientistde...
------------------------------------------
Thermapen IR: www.thermoworks.com/Thermapen...
Thermapen ONE: www.thermoworks.com/thermapen...
------------------------------------------
More Mad Scientist BBQ:
Instagram • / madscientistbbq
Twitter • / madscientistbbq
Facebook • / madscientistbbq
Join my Patreon community here: / madscientistbbq
------------------------------------------
WAGYU Beef Tallow • amzn.to/3bTLeH3
PORK LARD • amzn.to/3wMXNeV
------------------------------------------
MY FAVORITE THERMOMETER - Thermoworks affiliate links:
Thermapen ONE: www.thermoworks.com/thermapen...
Thermapen IR: www.thermoworks.com/Thermapen...
Thermapen Mk4: www.thermoworks.com/Thermapen...
Smoke X: www.thermoworks.com/smokex?tw...
Infrared thermometer: www.thermoworks.com/IR-Pro-75...
------------------------------------------
Affiliate links for my barbecue essentials:
Trimming knife: amzn.to/2W084ms
Slicing knife: amzn.to/2VYTwDO
Black Nitrile Gloves: amzn.to/2FFsBr2
Cotton Glove Liners: amzn.to/2VXWNU0
Spray bottle: amzn.to/2FGmum7
Disposable cutting boards: thebbqhq.com/products/kosmos-...
Heavy Duty Aluminum foil: amzn.to/2FCibbo
------------------------------------------
Please email erica@madscientistbbq.com for business inquiries.
Filmed and edited by Erica Yoder.
Order your leather apron here: madscientistbbq.com/collectio...
Motion Graphics/Animation provided by Kaitlyn Kirk Design: kkirk.me
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Thank you to Porter Road for sponsoring this video. - Навчання та стиль
"I need something delicious and FAST." proceeds to spend hours burning down wood coals.
your content is always fun and entertaining, but I loled at that one.
Droppin’ the Maillard! Very nice. This IS a Master Class!
Really enjoyed this one! It’s one of my favorite ways to grill. I use the wood from an oak tree we had to cut down so it’s especially visceral! 😊
Zbudowałem BBQ grilla według twoich wytycznych ( filmy z przed 5 lat) i o tamtej pory jestem zakochany w BBQ, wszystko wychodzi perfekcyjne, pyszne. Pozdrawiam z Polski. 😉
As always, great video man ! I've put lots of your techniques to use since subscribing to your page and it's helped me tremendously!
Love it! I usually cook a steak in a ripping hot cast iron pan on my stove or over charcoal. I always finish with some butter just to bring the flavors to the next level. High heat is your friend for nailing the perfect crust!
Love your content as always
Great content fella per usual
Thank you for sharing this way
Great video. They look great. I would love to see a video with this pit and you cooking different meats like a brisket and ribs or chicken to see how it would be managed on one pit.
Denver steak is essentially a larger portion of boneless short ribs from the chuck section. It continues into the chuck roll too, so if you can get a whole chuck roll, you can cut that portion out and slice it into steaks, you can also slice two or three chuck eye steaks from the side closest to the ribeye section. There's also a little known cut called the Sierra steak, much like a Flank steak, located within the whole chuck roll.
I reverse low and slow til imternal temp is 120, then get fire blistering hot and sear to internal temp of 135, and wrap the steak in foil for 10 minutes. I will never eat a pan steak again after using this method. I used to use the method in the video, but I like that smoke ring and smoke flavor. Another great video! Thank you!
What's up brother man. Fantastic video. Very solid points. Steak looked amazing.
Another stunning Beef video Jeremy!
Porter Road rocks. Incredible steaks.
Almost every time I do a big smoke, at the end I cook a few steaks on the coals in my wood box. Just the best
Mesquite + Hickory = Best BBQ flavor!
Beautiful steak!!! 😍 Viewers need to realize that when you burn wood down to the coals you can actually smell the flavor. I burned apple wood down to coal and it has a sweet aroma. I also have post oak, cherry, maple and hickory. They all have a different aroma. The smoke seems similar but when you get it down to cooking on coals...totally different.
Nice! You got your 1975T…mine is set for manufacture October 9th
Great video!
I use a small Dynaglo grill with a charcoal base with wood chunks on top. I start on low side for smoke flavor and finish with a flame sear. I like a little char.
Man now I am hungry well done thanks GodBless
In an unrelated tangent, I cooked burgers with my normal seasoning. But I cooked them with indirect heat and a lot of smoke. They were the best I have ever had. Very juicy, very tender. Not to be confused with falling apart.
I do a lot of steaks exactly the same way, or in a cast iron skillet while basting with butter but when I get into my really thick cuts (Tomahawks and such) I prefer the reverse sear method and then sear directly on the coals.
Can't wait to try your method! I prefer the reverse sear, due to the increased smoke flavor imparted at the beginning. When it's time to sear, I either use a grate about an inch over the coals, or go caveman style and straight on the coals. 🔥
Hey Jeremy, it’s a pleasure flying in formation with your work and I always learn a ton. May I suggest for your consideration discussing your choices for gloves, liners and especially the “Why”. What material is food safe, how are you protected and the Do’s and Don’t's? This would be very helpful to us newbies (I can build airplanes in my sleep but am new to smoking/BBQ on your level).
Here in Florida we have an abundance of oak trees, the most popular of which is the beautiful and majestic Southern Live Oak. I am very blessed to have a best friend who owns a significant piece of property that is covered in a beautiful Southern Oak hammock. As a result we have access to a wood source that we couldn't put a scratch on in our lifetime. For years we have cooked on this beautiful wood without ever cutting down a single tree, thanks to mother nature, i.e. in southern speak ..... hurricanes. The amount of wood on the ground is more than we will ever need. That said, we use this very method of burning the wood to coals to cook on for more than 25 years. The one caveat is you will need significantly more raw wood than real lump charcoal to obtain a decent bed of coals that will last because real wood burns fast once it's burned through. It's a learned process for sure and I'm proud to say we have it mastered. The flavor imparted on the food is just unsurpassed in our humble opinion. Obviously we have cooked most any kind of meat, but also vegetables that are truly just the greatest one can get from an open, real wood fire. We don't move our meat away from the coals, we just turn more often until we reach our desired internal temperature. Jeremy is spot on with every aspect of this process from beginning to end. Very well done.
Yup, tons of oak down here in Florida.
Hey Jeremy I don't know where your content is been lately but I hope everything's okay. I'm sure it's hard to come up with new ideas but just do like everyone else and copy off each other because we enjoy this for your personality too!
As someone who loves cooking over a campfire/coals in a firepit there's no better flavor. I use lump as my norm, but I might start using this method when I have time.
I usually bake in a pan and baste with lots of butter, garlic and some spices. But I need to try this one because that char looks absolutely beautiful.
Butter-basted/pan-seared steaks are good but I just don't think that they really compare to a steak that's been cooked over hot coals.
@@jacobflores8666 yea agree they both are great but are way deferent and I do it both ways and enjoy a good stake done both ways
I do my steaks over charcoal using the Burch Barrel. I sear first then pick the grate up until the lid thermometer says 200-225. I let them go there until the internal temp is 90 then I flip them and bring them to 120 internal temp before I pull them. My family likes steaks closer to the rare side. Similar to you I hit my steaks with a little black pepper and garlic powder after they come off. Borrowing a trick from you in BBQ I rest my steaks with wagyu tallow on them. It soaks into all of the cracks and crevices on the crust and gives you a wonderful hint of wagyu flavor and mouth feel.
Great video Jeromy, it looks super delicious. On your recommendation I pulled the trigger last May 2022, on The Workhorse 1975T. I am heading down to Georgia to pick my pit up this weekend. Enjoying Red State BBQ, in The Great State of Kentucky along the way. Cheers brother.
Enjoy that pit Ed. She's a beauty.
Red State is a hidden gem! Fantastic stuff. Congrats on the new grill!
I'll be heading over (their located about 15 miles from me!) to pick mine up in a few months!
We use mesquite wood chips and natural hardwood charcoal. My boyfriend uses a non stick grill mat. The steaks taste delicious. He is a Dexter cattle farmer.
All the “tid bit” tips packed in this video are great ….awesome content as usual. Also think I saw Randy peaking through the fence still trying to figure out what ‘enzymatic’ means….
would love to see you use this method on a santa maria grill. i have one in los angeles if you ever want to use
Very cool!
Agreed so many vids about reverse sear which is not bad but this video here is how i almost always do my steaks noce video
Thanks for the video! I've been cooking with NG, cast iron and wagyu tallow instead of firing up the yoder but I'll be checking it out again now! Have you ever put some tallow in a ramekin on the grill and then brushed it to get the best highlights of both pan and fire sears? Do you leave it open air in the fridge or seal it back up for the Brine? Have you ever used anything like tallow or avocado oil as a binder if you leave it open air overnight?
Great video! You should have done a "Pepper-Bae" thing at the end!
I cook over direct coals when cooking steaks you should try mesquite wood when doing steaks lots of flavor great for short cooks
I cook steak exactly like that on Brazos all the time. Reliable method. I also use pecan almost exclusively.
For burgers and steaks, I use hardwood lump charcoal. I've never burned down my own wood to do a comparison taste test. I do know the hardwood lump charcoal gives my cooks a much better flavor than briquette charcoal.
It would be interesting to see a video comparing the two wood cook methods.
I like the flavor I get from lump charcoal but it is a mix of hardwoods. So it is a wood smoked flavor but not distinguished.
Trying to figure how burning the wood down to coals would be better than charcoal with a chunk of hardwood for flavor?
@@doncrews2301 great question! Just as a guess, I'd say that wood is/was a living product, so purchased charcoal may actually be 5 year old dead trees whereas burning the logs is probably always more fresh. When living things die, they decay, which doesn't really sound so appetizing. Dried logs that were cut down 9 months ago are probably better than factory charcoal that may have been around for 3 years. Also, be aware that I have no idea what I'm talking about technically, it's just my uneducated first thought, and I'm getting hammered so there is no reason to believe this whatsoever. It does sound like a legit explanation though!
I've tried about every method out there and by far the best method would ideally be on an Argentinian-style Gaucho Grill over a hot open wood fire (mesquite, hickory, oak). This type of grill allows you to have a real live fire (not just smoldering coals) and adjust the height of the grill surface so right after they are seared you can raise the grill off the fire and finish cooking in the smoke at a height similar to where a rotisserie would be. If you don't have a gaucho grill a really good method I've tried is to just put the steaks into a fish basket and keep rotating them over the flames by hand. A LOT cheaper but just as tasty!
Here we go. Now everyone has to get a Denver steak
I love getting a chuck roll and breaking it down getting denver, sierra, chuck eye steaks and roasts.
Hello, great video. I have a gas bbq with a sear station. What's the best way to cook it on that. Also, would u use oil or butter on the steak and just salt, then pepper at the end. Thanks Steve from the uk
Order my workhorse 1969 about a month ago. Looking forward to seeing you cook on the 1975 some more.
I'll be getting my 1975t is Sep/Oct time frame. This will be my first smoker. It's been all BGE up to now. So glad that Jeremy picked one up so that I might glean some insights from his experience using the workhorse. One thing that I'm noticing is that he doesn't seem to mind not having a wood grate in the firebox.
For grilling - what do you look for in moisture content in your cooking wood??
Always, ALWAYS, cook your steak the way you like it. I agree with everything you said in this video and it is an excellent source of information.
But, for me... I am of the camp that "Grill Marks" matter. Not only do I want a wonderful tasting steak, I also want the most beautiful grill marks I can produce and have a set of cast iron grates with triangular, pointed on top, bars that deliver very sharp, well defined, absolutely beautiful grill marks, the kind that make your ancestors proud. We first feast with our eyes.
Other than that, Spot On! LOL Thanks for the great video!!!
Grill marks matter to me, too, as in I try to avoid them! They do look fantastic, but I prefer to have an evenly cooked juicy exterior over burnt tough lines. I tend to eat more with my mouth more than with my eyes, but respect that presentation carries some importance to others and is even one of the criteria when judging cooking contests.
Great looking steak! Happy to see the 1975 arrived. 🍻
In central texas that’s what we do direct heat wood coals.
Are these Denver cuts also called chuck-eyes? I get a char over coals that are placed in a Vortex cone. I they set them aside and place my already hot cast iron skillet over the Vortex and finish basting them in butter with sage and garlic cloves.
Now I'm wondering if I should try to sear on the Recteq pellet grill. I'll have to give it a shot.
We just cooked some flat iron steaks plus some venison. I put the pellet grill at it's lowest setting, which increases smoke. So it's about 180. Often I rest some bacon on the meat, or on the rack above it to drip onto the meat, which is pre-seasoned. Once the meat reaches 105, I take it in where I get an iron pan very hot (over medium on our stove) and cook some bacon along with about 50 pounds of butter ;) . Once it's good and hot, I'll sear each side, spooning the butter/bacon fat over the steak as I go and sprinkling a little garlic powder. I'm liking the idea of adding the pepper at the end though. I'm definitely losing a lot of flavor in the process.
So far this has worked really well for us. We like a strong sear on it, so we just get it to where we know we like it. I don't temp it during the sear. It comes out med-rare unless I mess up and get distracted. The reverse sear is nice for bringing that grey area closer to the edge, though yours came out pretty close to what we get. I'll have to try something similar. It's been a long time since I've cooked over coals.
Another point about "bringing a steak up to room temp" - it takes hours to get a piece of meat from a fridge to room temp.
If you put a steak cold in a low smoker (say 225 reverse sear), it might take 30 min - 1 hour to get to ~75 (room temp). There's no way leaving a steak out at room temp (75) for 30 min would bring the temp up to more than maybe 40-45.
I think the grey band is completely fine, as the point here is to get a great sear and most of the steak is still beautifully rare. Love the video, looks great. I'll need to look for a Denver cut
Cool man
It took me years of trial and error to arrive at this basic method. I do pepper before the cook, but I’ll try pepper after. Regarding the salt, Ethan Chlebowski has a pretty good video talking about duration before the cook to salt depending on the thickness of the cut. Things like steaks really only need an hour or two to get complete penetration.
I do run charcoal in my grill because I can be cooking in 5 minutes, but I like how you finished off in the smoker.
Jeremy has a lot of great videos but I just don't agree with him when he says that pepper burns while cooking over coals. If anything, it's even better because the fat rendered out of the meat toasts the pepper and releases its essential oils. I've cooked many steaks directly over coals and have never once gotten an acrid taste from spices burning.
@@jacobflores8666 You are correct. It just toasts the pepper.
I use a kettle grill, so charcoal is my only option. What I do is pile all of the charcoal on one side of the grill. Then I first sear the steak/burgers/whatever directly over the coals for searing. Then, after good browning, move what I'm cooking over to the other side of the grill (where there's no coals underneath), and put the lid on, with the vent on the opposite side of the coals. This gives me a "poor man's" smoke finish. I'm sure it's not near as good as creating my own coals, but it works very well for a fast and easy cookout.
I've been avoiding frequent flipping, due to "what I was taught"; I'll see what the difference is with more frequent flipping.
@@gregshonle2072 I also use a charcoal grill, but I use wood chunks (usually post oak or mesquite, sometimes both) over the hot coals that also burn down for added smoke flavor. I tend to use a reverse sear method for both steaks and burgers by creating two heat zones (for direct and indirect cooking). Works out excellently.
Guga agrees with you
Great video! A couple questions...
1. I imagine thickness matters with this approach. What thickness do you recommend?
2. Do you let it rest at all between searing and smoking? When I've done a similar method before, my internal temp was already almost done just after searing.
3. Have you ever tried adding baking soda with your brine? I learned from Americas Test Kitchen that the change in PH helps with the sear. Seems like something you'd be interested in.
What temperature did you cook after searing and did you close the smoker lid?
That steak is PERFECT… I’ll remember 128 degrees. Thanks
For salt brine, it looked like you stored in a baking dish covered by plastic wrap (9:33). Do you recommend this method over uncovered on cooling rack? I’ve heard that uncovered helps to dry them out. Curious to hear your thoughts. Thanks.
Bet those were delicious.
I typically use Dave Perrish's method. I have the SnS Kamado, built around the Slow N Sear, so I just fill the Slow N Sear with lump charcoal, light a corner of it and dial the pit in to 225-250, put my dry brined steaks on the indirect side, and close the lid, with a Meater or Fireboard probe in the thickest part of one to monitor. I try to flip the steaks around 80 or 90 internal, even if it seems to make no difference to how even they cook, and when they hit 118 internal, I pull the steaks, remove the grate, and open the vents wide to let the rest of the coals ignite.
While the coals are igniting, I take the steaks in the house and pat them dry with paper towels to help facilitate the sear, then I brush olive oil and grind coarse black pepper liberally over them. Once the Slow N Sear is roaring hot, the fire should be in the 700-1000+ range according to my infrared thermometer. I put the cold grate back on, put the steaks on the indirect side, then spin it around so the steaks are over the fire. After 1 minute, I flip the steaks off to the indirect side on the opposite side, and spin the grate again. I repeat this whole process twice, so the whole sear takes about 4 minutes, two minutes per side, and they end up a perfect medium rare usually.
Of all the ways I've cooked steaks, I have the best results with this one.
Did you move again or did you make a nice little BBQ area at your place?
Wouldn’t lump charcoal give the same taste profile at half the time on a kettle style grill?
Great video. I hope you are going to post more again but I guess you are pretty busy.
Jeremy: “I need something delicious, and FAST”
SpongeBob narrator: *12 hours later*
😂 Amazing video, Jeremy! That steak looks phenomenal. My mouth is watering. I need to get the smoker going again. Winter can move along now!
Do you rest the steaks covered, or uncovered?
I didnt think of using my smoke box to grill meat, its pretty small though. Im in the process of making modifications to my really cheap smoke hollow PS9900 4-in-1 to make the charcoal grill and smoker side work much better. One of the modifications is making the vent on the lid come down to grill level and I have a permanent solution for that, but I was wondering how it would effect normal charcoal grilling having the top vent at grill level. Maybe it will just add more smoke flavor as I use lump charcoal and wood chunks to grill. I cant find any answers so I might just be experimenting. I used cheap flashing to extend the vent to the grill level when I smoked ribs and it was already the best tasting beef I ever had so thats enough of a win for me to try my permanent vent fix. I think I will make a youtube video on it as my first video as there are not many very cheap smoker mods available. But this video has given me more to work with and I thank you Jeremy.
How long do you let the steak rest.
What about smoke flavor rather than sear for traditional and reverse sear? I always thought smoke flavor would be less with traditional sear.
Anyone know what kind of salt he uses? Or what temp he used to cook with after searing?
Low tech + effective is my jam, baby. Never use technology to do what you can do simply unless it significantly improves the results.
From my understanding, a good steak has no grey/brown meat on the inside. It should be pink from top to bottom, that's why I do the reverse sear method. I use my smoker at 225 until the steaks come up to about 120, then I put them over a hot bed of coals on the grate, or use my sidekick and get a cast iron pan smoking hot. Either way, 30 seconds on each side of the steak and it's got a perfect sear, and 125 internal, pink from top to bottom.
"I need something delicious and fast" - one of those things were accomplished lol
I use a kettle with a slow and sear, when grilling steaks i fill the slow and sear to the top. After this video i might just fill the slow and sear with half the coal and a small chunk of mesquite. 👍 Why does it always take mad scientist to make a video for me to realize my mistakes? Lol oh well thanks!
yummmmm
Compound butter rest would take that steak to another level.
cast iron is better than carbon steel for searing for the same reason thicker metal for a smoker is better than thinner. heat retention.
Jeremy - I'm a Santa Maria native so as you probably already know we cook over an open pit with red oak. Personally I like allowing the meat to get to room temp beforehand. I believe that it prevents that grey band. I did the reverse sear thing for awhile and I moved over to the way you're doing it with a sear first.
I bet the smoker can be used to make charcoal, by burning a lot of wood in the main chamber, while closing down the stack as much as possible just to keep combustion going, therefore you can make a bunch of charcoal ahead of time and store it, so, when seering is needed the charcoal is there and ready to go.
I find the overcooked gray band around the outside of the steak to be unappealing. I prefer to salt the steak then sous vide it and sear it over an intense fire to achieve a nice crust and a uniform color without the gray band.
Can't wait for the other bbq guys to copy this same video 😂
Honestly. What a charade.
Shots fired
Yeah it's called lump
Naw, we’ve already done it. And with good steaks. I’m honestly surprised he didn’t find a way to make y’all think tallow was the secret to a steak.
@@BrisketMedic ...lot of newbies..gravitate..and see it as a new gospel
8:43 that is one nice bed of coals
Great video. Only thing I don't agree with is about black pepper. I've never seen black pepper burn. Even over 1000 degree heat. So I don't think putting it on the end is necessary.
Would reverse searing allow the outside of the steak to remain colder and therefore take in more smoke flavour before searing it? Or does the steak still take on good smoke flavour after searing?
Reverse searing works best for me and I think you've hit on part of the reasons why that's the case, which is allowing the steak to take on some smoke before searing them. That and I think a "fresher" sear (even after resting with some garlic butter applied) somehow feels better on the mouth. Whatever the reason, reverse searing works best for me. With a little practice, one will know when to pull the steaks and how long to sear them on each side to get them exactly the way you like them.
WHAT ABOUT LUMP WOOD?
"Mesquite doesn't work well for bbq"
*All of Texas: GASP!!
Jeremy do you still have the Franklin smoker someone said that I won something on your channel and they're going to send me the Franklin smoker for $150 if I pay the shipping up front is that a scam
What gets a better crust on steak
Charcoal/wood, cast iron or propane gas grills
If you’re strictly going for the best crust, cast iron. Also, make sure you use fine seasonings when going for a great crust. Course seasonings tend to not allow the meat to make great contact with the surface and form the best crust.
He did one years ago trying 5 methods
I much prefer charcoal vs all other methods
Good video but you need more lights in your new house. Way to dark and a lot of shadows
I’ve been cooking my steaks like this for about 2 years. I cannot get steaks at restaurants anymore. They just aren’t even close to as good. I always do ribeye though, I wanna try one of these cowboy steaks though.
charcoal is made from wood isn't it? I know briquettes are ground to a powder and mixed with a binder but lump charcoal would be the same as making your own coals right? Not sure what the benefit is of making your own coals is. Hopefully someone can answer that for me.
I was wondering the same thing. I've used straight wood in a bind when I wanted steaks and realized I was out of lump, so I threw a couple of logs on bbq and it was good, I didn't burn down to coals but still was good.
Can anyone direct me to the gloves Jeremy uses? Both the exterior and interior gloves? TIA.
Check the description.
Great informative video as usual. Just one non compliant music was a bit too loud compared to the voice.
That was my fault...somehow pasted that track down there before I exported the video and it wasn't supposed to be there!
@@ericayoder2436 lol. It’s all good everyone makes mistakes. And now I have learned something new you’re the one editing.
@@Preacherski Yes--one I'm kicking myself for, for sure! Haha yes, I edit most of the videos. If it's not me, it's credited in the description.
@@ericayoder2436 that’s awesome. I can’t even get my wife to hold the camera. Lol.
You are missing out with the char
OK, I keep hearing from Jeremy how reverse sear is great for beginners. I find it REALLY hard to estimate the carry-over cooking for reverse sear, and I always overshoot as a result. What am I doing wrong? It seems like standard sear would produce less carry-over cooking and make it easier to hit your internal temp correctly.
I find it helps if you rest the steak between cooking and searing it. 10 to 15 minutes is all you need. Brings the IT down before you sear it and gives you a good buffer against overdoing it. Also it's totally dependent on how hot you're searing, so with my searing I've found I only need to go 30 seconds to a minute per side. I'd suggest checking your sear starting at 30 seconds, if you want more then let it go more.
Of course the last tip would be to pull your meat at a lower IT to give you more leeway when you sear it.
I use probes and often see a 10f increase during the rest. I pull mine at 114 … the climb to 125 and then I sear so they finish at 130
Am I the only one who noticed the whole firebox engulfed in flame from 12:00 min+/- on?
👍
Or buy a bag of wood charcoal?
This is cool if you have 3+ hours to spare to cook steaks that normally would take 10 minutes
I say this with all the love in the world, but Jeremy’s eyes look a little heavy in this one. Almost like the steak was to cure a case of the munchies 😂 No hate! It’s my jam as well if that’s the case! Just know heavy eyes when I see em lol. 💨