I like how you put that raised rack right on top of the grill grates to create a cool zone. I had not thought of that. Congrats on the adoption of your son.
Great job on the cook!!!! They look great. I just ordered my own set of 3 grill grates and can't wait to get it going. Congrats on the adoption brother!!!!
Good luck, if you can find a judges class close to you, I would sign up for that, also. Let me know if I can help with anything else. Thanks for watching!
I'm #90 sub. I got one of the two PK's my grandfather bought not sure when exactly but remember it in the '60s. He bought one for my father and the other one for his house when my dad would cook for them. Hoss
I enjoyed the video good job. Why did you wrap them with butchers twine and I like the idea of the weight on top of the steaks you taught me something. Thanks
after the initial "sear" what temp did you cook to? Love seeing the old PKs still doing their thing. I just got one and put it together today and it is bomb proof! What an awesome tool!!
pretty sure Im gettin one them PK grills for my birthday in June. Ill order them grates in a minute. Whats the string do? keep the meat dense while cooking... slows down the inside cook?
The string holds the steak together while cooking. It’s a competition trick, some use small wooden skewers, also. If your cooking at home, there is no need for the string. Enjoy your grill, you will love the grill grates!
I found the answer in some of the other comments. How much time would you allow the steak to cook before you rotate and flip for a med rare steak and what temp would you take it off?
Depends on thickness and how much charcoal you use. For me I use 1 chimney of charcoal, cook steak for 1:30-2 mins then turn. Another 1:30-2 mins then flip. Repeat process for other side. This applies to a 1 1/4” steak.
Awesome video. A lot of the videos I've seen for SCA steaks they brush with butter after flipping. Do you not like that method ? And congrats on your new family member !
You can butter if you please. I usually butter but on this day I was trying a different method. Thank you for the kind words, my son has been a big blessing to my entire family! Thanks for watching!
Do the grill grates come in sections or as one piece? I literally did not know about PK grill until about ten minutes ago! Gotta get me one here in Florida.
CR’s Louisiana BBQ and more Thanks for answering me. Did you buy the grates from PK, or are they a different brand? Sorry - I’m really new at all this. But these grates look like the best invention I have ever seen for cooking steak. Great grill marks, and the perfect way to stop flareups.
I'm new to this but I will ask anyway. You stop at 128F but USDA Minimum is 145F and they saying is not recommended to go below that. Can you comment on that?
The recommend 145F so that if someone gets sick from undercooked meat, their not liable. Personally, the region I’m in, I’ve seen a lot of people that like their meat rare (125F). I cooked this steak to 128F- 132F with the intentions of resting it until it reached an internal temp close to 138F- 140F. It was hot here that day so a good rest would carry my temp up. I rested in foil after I cooked the steak. Hope this helps. Thanks for watching and commenting!
No problem, depending on the thickness. 1:15-1:30 per turn. Then I cook to 130 degrees. That is for competition. At home I cook 1:15 per turn and eat! Thanks for watching!
Do you know the manufacturer of the steak weight you are using? Trying to find it online, but the one that looks like yours in not available on Amazon currently. Says it weighs 4.4 lbs. The weight varies on the different models. Any idea what yours weighs? Thanks!
Just a tip for you, never use a press in this type of cooking because the heat is not able to get between the press and the meat causing it to cook slower. Looks good though!
he's pressing to make sure the grill marks are even and the top side doesn't get overcooked. it's an appearance thing, and then heated to desired internal temp on the raised grating (littlemore by PK), basically a searing method. Probably not ideal, but a decent buffer for practicing, which is what this video is about.
Correct, try to get close to those temps. Weather will play a factor also, the heat and humidity will cause it to rise faster. The colder weather means you need to cook it longer and maybe rest longer.
Commented once before regarding the steak weight you are using. Wondering if you still like using it and/or would you buy it again? I haven't pulled the trigger on it yet because it is a little pricey. Congrats a couple of days early on the 1 year anniversary of your little boy's adoption!
Tom Evans I still use it, I wouldn’t buy it again because of the price. But that’s all. It is built heavy and have not had any problems from it. I understand the price is a little high but it will last you forever! Thanks for the Congrats!
That is one beautiful steak! I like your setup. Nice grill! I grilled some rib-eye the other night. Congratulations on your adoption bro! I just happened upon your channel. Compared to the number of views you got on this you should have more subscribers! Here’s to 89 bro!
Michael Walker I bought bailing wire from tractor supply. I think it is around 14 gauge. I bought a big roll so I could cut and clean whenever possible. Hope this helps, feel free to ask anymore questions if you have any!
Cypress River BBQ thx much for fast response I just got my PK grill your video has given me a lot of assistance I’m going to my first steak cook off in October and am trying to learn everything I can thx again
Glad I could help! Good luck with your competition, I’m in Louisiana so I try for the southern competitions when work allows me. Hope to meet you on the trail someday! Feel free to stop by my tent and talk!
I’m in Mississippi not to far away I’m going to the one October 20 at south land gaming and racing in Arkansas do they sale the wire any where in small lengths the tractor supply is 89.99$ for a roll
they're cast out of aluminium so they wont rust. Mine was my grandfathers that he bought in the 60s...passed down to my father who since passed down to me, and one day, I will pass down to my kids. you cant do that with any other grill
A bit over-cooked but that's what happens when perfection on the inside takes a back seat to presentation and grill marks. Never could understand why burning grill marks into a steak .... and make no mistake you are burning the meat ......... became so trendy. I'm sure it was delicious though ............. no offense my man.
Actually, it was undercooked for a competition. I like mine on the rare side if I’m at home or a restaurant. The SCA states that grill marks shouldn’t be judged in a competition, but I haven’t tried to cook a steak without them. Thanks for watching!
600 degrees is simply too hot to cook a steak like this. Notice at 6:57 the band of gray meat 1/8 inch around the perimeter of the inside of the steak ? That's over-cooked. A 600 degree temp is perfectly fine for a skirt, flank or hanger steak .... but not anything like this. Not sure where this fad began but it's just wrong. Bring down your temps and strive for the same results minus the 1/8 inch gray matter surrounding the steak. It's easy to do and you'll still end up with exactly the same grill marks you all seem to be chasing.
@Mark Gaither "Initially" is the key word. Do you also let them go until there is a band of gray meat surrounding the steak ? I would hope not ... but likely you do as well. Novice ...
My pull temp depends on the weather outside. In my state we have high humidity, so I try to pull around 128-130. Hope that answers your question. Thanks for watching!
This is all so exceptionally well done. I have the same mitts and infrared thermometer. I now need the spatula/grate combo.
I like how you put that raised rack right on top of the grill grates to create a cool zone. I had not thought of that. Congrats on the adoption of your son.
Those are beautiful sear marks on that steak. Prefect!
Congratulations on the adoption of your little boy! Thank you for sharing that and for sharing your experience at the grill 👍
Thanks for watching!
My brother....that’s what I call a home run hit! I had to comment because you knocked that out the park .....might be the best steak video ever!
Thank you for your kind comment. I love a good steak, and this one was it! Thanks for watching!
Nice looking steak bro! I'm thinking about buying a PK. Good job with giving your son a shout out. Nice looking knife also!!
Thank you for the kind words. You will not regret buy ya PK!
Great job on the cook!!!! They look great. I just ordered my own set of 3 grill grates and can't wait to get it going. Congrats on the adoption brother!!!!
Thank you for the kind words. You’ll enjoy them! Good luck.
Man! I was liking the video already then you showed us the knife and the meaning of the date. That’s awesome, boss. Keep it up!
Thank you for the kind words!
Awesome 👏 ! Now I’m hungry lol! Great job and congratulations on your son! New sub here brother! Take care and be safe!
Flawless grill marks. Steak looked amazing. Best part of the video for me was seeing that knife with your boys initials on it and the Date.
Thanks for watching and for the kind words! He means the world to me!
Loved the video man. Keep up the great work, I look forward to seeing more. Also, congratulations on DCJ :)
Thank you for the kind words!
Awesome video sir! I’m entering my first SCA comp in June and this was super helpful! 🍻
Good luck, if you can find a judges class close to you, I would sign up for that, also. Let me know if I can help with anything else. Thanks for watching!
Watch as many youtube vids on SCA steaks as you can. At some point, it is helpful to take a judges class and even judge a few. Best of luck out there!
@@nategibbons172 thanks for the advice sir! 🍻
@@MadHorseBBQ Anytime! number one rule at SCA, have fun! this is a family and the more the merrier
I'm #90 sub.
I got one of the two PK's my grandfather bought not sure when exactly but remember it in the '60s. He bought one for my father and the other one for his house when my dad would cook for them.
Hoss
That’s awesome! I love the vintage PK’s. Wouldn’t mind owning one myself! I’ll be doing more videos with the PK! Thanks for the sub!
Grill marks spot on. Beard's even better!
Thanks, I just recently trimmed it back, these Louisiana summers are tough on me!
That’s a sexy bearded man ... no homo
Excellent video bro. I've been smoking just fine in my pk but forgot how to open all vents for high heat/searing..
Excellent video. congrats on your son.
I watched this video almost every time beforehand
Grill lines should be showcased in a museum!
Glad you like them, thanks for watching!
Good looking grill marks! Hoping mine will look the same! First timer on the grill grates. Thanks for all the tips!!
I enjoyed the video good job. Why did you wrap them with butchers twine and I like the idea of the weight on top of the steaks you taught me something. Thanks
The twine is to keep the steak from splitting, just to keep its shape.
That is great!!! I LOVE that knife....it is so special!!!
Mmmm, Look at Dat ,...Look at Dat.. Big Dawg, Doin' It Up!! Those Steaks Look off da Chain!!
Where did you get that additional rack? That is exactly what i need
I as well just picked up a PK. Sooo happy. Longtime bbqer. Never been soo happy with a bbq. Great video!
Thanks for watching! Hope you have years of enjoyment from your PK!
after the initial "sear" what temp did you cook to? Love seeing the old PKs still doing their thing. I just got one and put it together today and it is bomb proof! What an awesome tool!!
I think I took this one to 128°. Depending on your location, that temp will fluctuate. (ie humidity,cool-cold weather, hot-warm weather)
@@CRsLouisianaBBQandmore Thanks. GrillGrates arrive tomorrow. Can't wait to try this out this week! First smoke went well yesterday!
JESUS CHRIST! Best crust I’ve seen COOOK!
Good lookin steaks! Just picked up a pk and wanna learn this technique
Great stuff bro
Steaks look amazing! Nice work.
Appreciate it! Thanks for watching.
Fantastic cook, and God Bless your boy!
Awesome video and steak. What degree did u pull steak of resting rack
I think I pulled this one around 128°.
Great looking ribeyes!!
Nicely done.
Glad you liked them! Thanks for watching!
Very well done CR Thank You so much,,,,more videos please,,,,DD
I’m not a grill marks guy at all but that is one of the most beautiful steaks I’ve seen.
Crest over grill marks
Wow- good looking steaks! What is that trowel/weight thing that you laid on top of the steaks while they were cooking?
It is a meat press wrapped in tin foil. It helps me get even grill marks! Glad you enjoyed the video!
Awesome video, those steaks look great!!!
Thanks for watching!
Very nice! Why rack were you using to elevate the meat towards the end, if I may ask?
To keep it off of the hotter grates for a more even cook.
Nine job Brother 💯💪🏻👍🏻
Wow! That steak looks absolutely amazing! Awsome! Congratulations on your son! God bless....................
.......👍😊👍
Thank you my friend!
That look some good bo MMMMM Love my PK !!!
Just got my PK original grill! I'm a charcoal grilling virgin, hope I don't burn my ribeye!
You learn to cook good food by cooking bad food. Good luck!
That PK rocked the steak! Delicious video!
Thanks for watching! Glad you enjoyed it!
I just subbed. Great looking steaks and I think I’m gonna buy me a PK soon
Thank you! You can’t go wrong with a PK!
pretty sure Im gettin one them PK grills for my birthday in June. Ill order them grates in a minute. Whats the string do? keep the meat dense while cooking... slows down the inside cook?
The string holds the steak together while cooking. It’s a competition trick, some use small wooden skewers, also. If your cooking at home, there is no need for the string. Enjoy your grill, you will love the grill grates!
The PK makes cooking steak almost as much fun as eating them lol
Damn good looking steak. You have it down to a science.
Thank you!
I just ordered some grill grates can’t wait to use them. Did you pull the steaks off at 120 and how long do you let them rest?
I found the answer in some of the other comments. How much time would you allow the steak to cook before you rotate and flip for a med rare steak and what temp would you take it off?
Depends on thickness and how much charcoal you use.
For me I use 1 chimney of charcoal, cook steak for 1:30-2 mins then turn. Another 1:30-2 mins then flip. Repeat process for other side. This applies to a 1 1/4” steak.
@@CRsLouisianaBBQandmore thanks for the info. I will use that. Nice video by the way.
Is that the grate that comes with it!? Nice grill marks!!
The grill grates are an add on. Sometimes PK will run a package deal with grill grates. They are a must have!
Awesome video. A lot of the videos I've seen for SCA steaks they brush with butter after flipping. Do you not like that method ? And congrats on your new family member !
You can butter if you please. I usually butter but on this day I was trying a different method. Thank you for the kind words, my son has been a big blessing to my entire family! Thanks for watching!
Do the grill grates come in sections or as one piece? I literally did not know about PK grill until about ten minutes ago! Gotta get me one here in Florida.
The grill grates on my grill come in 4 pieces. I have the wire tied to the original grate.
CR’s Louisiana BBQ and more Thanks for answering me. Did you buy the grates from PK, or are they a different brand? Sorry - I’m really new at all this. But these grates look like the best invention I have ever seen for cooking steak.
Great grill marks, and the perfect way to stop flareups.
I believe you can order through the PK website. When I purchased my grill, it came as a package. Thanks for watching.
Nice grill marks! Where did you get the press?
I purchased the press from amazon.
Like a pro…👍🔥🔥
I'm new to this but I will ask anyway. You stop at 128F but USDA Minimum is 145F and they saying is not recommended to go below that. Can you comment on that?
The recommend 145F so that if someone gets sick from undercooked meat, their not liable. Personally, the region I’m in, I’ve seen a lot of people that like their meat rare (125F). I cooked this steak to 128F- 132F with the intentions of resting it until it reached an internal temp close to 138F- 140F. It was hot here that day so a good rest would carry my temp up. I rested in foil after I cooked the steak. Hope this helps. Thanks for watching and commenting!
Sorry if its already been asked cobba but what does that steak press weigh?
I believe around 4lbs.
a little old on this one but where did you get that raised rack?
PK littlemore rack.
Great looking steak. How long do you cook on each side?
Sorry, asked that question before the video was done. Saw your answer later in the video.
No problem, depending on the thickness. 1:15-1:30 per turn. Then I cook to 130 degrees. That is for competition. At home I cook 1:15 per turn and eat! Thanks for watching!
Ribeyes on the PK! Awesome!
Great video. Great looking steak. #DCJ
Thanks for watching! Love the hashtag! #DCJ
That steak looked delicious! Where do u get the PK grills?
You can purchase the PK at pkgrills.com. Thanks for watching!
This guy is great
Do you know the manufacturer of the steak weight you are using? Trying to find it online, but the one that looks like yours in not available on Amazon currently. Says it weighs 4.4 lbs. The weight varies on the different models. Any idea what yours weighs? Thanks!
CookEasy stainless weight. I got it on amazon but it is currently unavailable. Mine weights 4.4 lbs.
That's the one I saw. Hopefully it becomes available soon. Like the stainless steel version. Thanks!
Back in stock! Gonna buy tonight!
#113 sub right here, nice video keep them PK grill videos coming. Congratulations on the adoption👍. How did it go on the SCA?
It is hit and miss in the SCA. That’s why I like competing. Thanks for watching and subscribing!
Just a tip for you, never use a press in this type of cooking because the heat is not able to get between the press and the meat causing it to cook slower. Looks good though!
he's pressing to make sure the grill marks are even and the top side doesn't get overcooked. it's an appearance thing, and then heated to desired internal temp on the raised grating (littlemore by PK), basically a searing method. Probably not ideal, but a decent buffer for practicing, which is what this video is about.
What temp are you trying to hit when you let it rest? 130-132?
Correct, try to get close to those temps. Weather will play a factor also, the heat and humidity will cause it to rise faster. The colder weather means you need to cook it longer and maybe rest longer.
CR’s Louisiana BBQ and more thanks. i’m looking for a medium doneness that SCA requires
Grill gate is worth the money?
Most definitely!
Commented once before regarding the steak weight you are using. Wondering if you still like using it and/or would you buy it again? I haven't pulled the trigger on it yet because it is a little pricey. Congrats a couple of days early on the 1 year anniversary of your little boy's adoption!
Tom Evans I still use it, I wouldn’t buy it again because of the price. But that’s all. It is built heavy and have not had any problems from it. I understand the price is a little high but it will last you forever! Thanks for the Congrats!
What kind of knife was that you used to slice the steak?
Gunter Wilhelm knife.
Sweet baby Jesus... Nice steak. Enjoy.
How many steaks can you cook at once on the PK?
6-8 depending on size.
Looks great man. I don’t think the judges taste the Center pieces.
That’s correct, they taste off of the spanalis! Thanks for watching!
Beautiful
When I need to get chores done, I put on this video paired with J Dilla - Vol. 2: Vintage album. They pair perfectly
Appreciate the kind words! Enjoy your day!
Good looking ribeye
Good looking steak Bro!
Great video and sear but they will kill you for that grey on the ends.
Definitely a 9 on doneness
Do you have your grill grates wired to cooking grate
That’s correct. That way they do not slide when I brush them off! Thanks for watching!
@@CRsLouisianaBBQandmore Smart Idea.
I know this is in preparation for a competition, but a part of me dies seeing a great piece of meat overcooked like that!
Be sure to check out my Wagyu ribeye video, I know you will be pleased!
Great video!!
Pig-Chicka-Cow-Cow BBQ thanks, hope to meet you on the SCA trail!
Nice video brother.
Peace Luke T
That is one beautiful steak!
I like your setup. Nice grill!
I grilled some rib-eye the other night.
Congratulations on your adoption bro!
I just happened upon your channel.
Compared to the number of views you got on this you should have more subscribers!
Here’s to 89 bro!
Thank you for the kind words! I’m working on getting more videos out! Stay tuned!
Perfect!!!
Congratulations on your adoption! Would love info on the seasoning if/when you get a chance. Thanks!
Check out Heath Riles’ products!😉
Perfection!
Thank you! I love a good steak!
Perfect steak.
What’s a good gauge wire to use
Michael Walker I bought bailing wire from tractor supply. I think it is around 14 gauge. I bought a big roll so I could cut and clean whenever possible. Hope this helps, feel free to ask anymore questions if you have any!
Cypress River BBQ thx much for fast response I just got my PK grill your video has given me a lot of assistance I’m going to my first steak cook off in October and am trying to learn everything I can thx again
Glad I could help! Good luck with your competition, I’m in Louisiana so I try for the southern competitions when work allows me. Hope to meet you on the trail someday! Feel free to stop by my tent and talk!
I’m in Mississippi not to far away I’m going to the one October 20 at south land gaming and racing in Arkansas do they sale the wire any where in small lengths the tractor supply is 89.99$ for a roll
Email me coy.judd@yahoo.com.
I wanna PK!
PK’s are awesome grills!
Damn good lookin chunk of meat!
What's a PK grill?
in all seriousness whats so special about a pk grill
they're cast out of aluminium so they wont rust. Mine was my grandfathers that he bought in the 60s...passed down to my father who since passed down to me, and one day, I will pass down to my kids. you cant do that with any other grill
AWeebleWobble thanks for the info
AWeebleWobble where is the best place to buy one?
@@dougevans6389 You may find them at an ACE hardware. You can search for local retailers on the PK website, Amazon sells them too.
B&B are the best briquettes out there
Robert Newell I live in Houston Tx and i use the HEB natural wood charcoal and works just as well as the B&B for $8 instead of $13 for the B&B!
A bit over-cooked but that's what happens when perfection on the inside takes a back seat to presentation and grill marks. Never could understand why burning grill marks into a steak .... and make no mistake you are burning the meat ......... became so trendy. I'm sure it was delicious though ............. no offense my man.
Actually, it was undercooked for a competition. I like mine on the rare side if I’m at home or a restaurant. The SCA states that grill marks shouldn’t be judged in a competition, but I haven’t tried to cook a steak without them. Thanks for watching!
600 degrees is simply too hot to cook a steak like this. Notice at 6:57 the band of gray meat 1/8 inch around the perimeter of the inside of the steak ? That's over-cooked. A 600 degree temp is perfectly fine for a skirt, flank or hanger steak .... but not anything like this. Not sure where this fad began but it's just wrong. Bring down your temps and strive for the same results minus the 1/8 inch gray matter surrounding the steak. It's easy to do and you'll still end up with exactly the same grill marks you all seem to be chasing.
@Mark Gaither "Initially" is the key word. Do you also let them go until there is a band of gray meat surrounding the steak ? I would hope not ... but likely you do as well. Novice ...
@@PresidentGas1 from what we all can tell is you don't know what a cowboy aka caveman steak is LMAO
You are no kosmos
Never said I was, I do use his products. Thanks for the conformation!
Great marks. What temp r u pulling off the lil more and letting it rest?
My pull temp depends on the weather outside. In my state we have high humidity, so I try to pull around 128-130. Hope that answers your question. Thanks for watching!