Best video I have seen for reverse searing straight to the point and Mike thanks for telling us the internal temperatures!! Steaks look delicious! God Bless Sir!
Well, thank you very much. I try to make my videos as instructional as I can. That's not easy without boring folks. I appreciate your comment very much. 😎
Amen to the reverse ribeye seer, i did some for sunday dinner and i can't wait to do it again like real soon. For all you watching out there this is the only way to go and if i may add smash burgers on the pit boss pellet cooker with the use of the cast irion griddle is a wnner as well!
I KNEW IT!!! I KNEW IT!!!! RIGHT TO LEFT...NOT LEFT TO RIGHT=REVERSE SEARED!!!! LOL Pit Master Chavez all I can say is Ribeyes done to perfection. I'll have mine RARE PLEEEEEEASE!!! Stay safe my friend.
Hey Ralph, since I discovered the reverse sear method it's the only way I cook thick streaks. This method is most effective with meat 1 1/2" or more. Thin cuts are better grilled directly over the high heat. Hope this helps and as always, thanks for watching my friend
Nice! I drilled a hole in the side of mine, connected all thread to the slide and a kitchen pull knob on outside, now I don't have to pull a grate to open the slide,
That’s some good looking Rib eyes homie hey I love that Montreal Steak Seasoning Reverese Seared great your neighbors probably love you smelling all that cooking also looks like a charcoal grill but sounds like a propane grill
How short of the target temperature do you typically pull it off the grill prior to the searing phase? so if I like a rare steak... say 125 degrees.. at what temp do you typically pull it from the grill to avoid over cooking during searing ?...thanks.. great video!!
Hey Cory, for the initial cook I take it to approx 110 then sear to approx 120 and then let rest for about 10 min or so. The rest period will carry over cook to around 125 - 130. Rare to med rare. Thanks for asking. And for watching.
Worshichirshishire.....LOL..... Mike those turned out looking mighty tasty..... Fix mine like Renee's.....I like mine med-well.....I only use salt and pepper on my steaks I'll have to try that Montreal..... TASTE.....
Awwwww man now ya speaking my language :-). I like mine blackened on the outside and pretty damn raw on the inside like any good Cajun haha! Dude those looked amazing!
Hey D good to hear because I know I'm doing something right. These steaks beat anything I've ever had at a restaurant by far. Thanks so much for stopping by brother
Hey Rafael I cook them at low heat until I get to my desired temperature. 110 degrees. The time is not important the internal temperature is. Depending on the thickness of the steak will make the time different. So get you a good food thermometer and go for it. Thanks for watching.
So you didn't show the series part to reverse searing part right?? Cuz that's what I was checking for is temperature off the grill 2 how long in the cast-iron which is what I thought reverse searing is? Please let me know if I'm mistaken.
I'm not sure what you are asking. I brought the steaks up to about 110 at 250 on the cooker then cranked the heat all the way up and seared until internal temp of 225 to 230. I hope this answers your questions
Good video. Thanks. My question is this: when you reverse sear and open the grate to expose the flames, how do you keep the steak from getting covered with ash from the burning wood pellets? I tried it once and my steaks had ash on them.
Maybe you need to vacuum out the ashes from the bottom the grill under the flame broiler and vacuum out the burn pot. It might also be the pellets you are using aren't good. Make sure you are using 100% hardwood pellets.
How you like that pit boss smoker Mike? I’m looking into switching up from my master built propane cabinet style smoker and getting a pellet fed style like that one. Does it hold a good temp around 225 for long smokes without much checking it?
Yes the pit boss is a great grill. I mostly use it for grilling and use my Pit Barrel for long cooks. But I highly reccomend the Pit Boss. Thanks for watching
A well grilled steak is hard to beat Jobuck. To sear on the PBC just on the vent all the way and leave out the rebar..As always I appreciate you stopping by my friend
Why does my Auger keep getting hung up I have to pull it out every time I use it. Smoke comes out of the pellet hopper and it will not get a flame like that when I want to sera my meat
I hear you Wes, I like mine at least warm in the center. My brother in law used to say "Cut off its horns whipe its butt and bring it here" LOL Always good to see you here my friend
Mike, there is a small hole in your smoker that you can thread your temp probe through. Should be right next to the pellet holder near the bottom. Thought maybe this is an older model that didn’t have one or maybe you just prefer not to use it but I thought I’d let you know just in case!
Best video I have seen for reverse searing straight to the point and Mike thanks for telling us the internal temperatures!! Steaks look delicious! God Bless Sir!
Well, thank you very much. I try to make my videos as instructional as I can. That's not easy without boring folks. I appreciate your comment very much. 😎
Thanks for sharing your knowledge and tips as I haven't cooked a steak on mine yet. You made the perfect video
Thank you very much. I'm glad you enjoyed it 😎
I'm a stickler for times and temps. Your video was spot on my steaks turned out great. Thanks for the help
Thank you Chad. I like to go by temp and use time as a guideline. Glad I could help.
I can see why a lot of people like that Pit Boss. Nice and tender juicy steaks.
Heck yeah buddy it does a great job as a grill. Thanks for stopping by again my friend
Amen to the reverse ribeye seer, i did some for sunday dinner and i can't wait to do it again like real soon. For all you watching out there this is the only way to go and if i may add smash burgers on the pit boss pellet cooker with the use of the cast irion griddle is a wnner as well!
Yes, sir Mr. Bill, you know the deal. 👍🏼
I KNEW IT!!! I KNEW IT!!!! RIGHT TO LEFT...NOT LEFT TO RIGHT=REVERSE SEARED!!!! LOL Pit Master Chavez all I can say is Ribeyes done to perfection. I'll have mine RARE PLEEEEEEASE!!! Stay safe my friend.
You got me Pop. Right to left it is LOL Rare it is brother
Reverse sear ribeyes on the menu for today's sunday dinner ,can't wait!
Yes sir, good stuff 😎 Thanks for watching
So awesome job Brother!
Love that pink color 👍
Thanks Fernando got to be pink..Always good to see you brother
Great video thank you for sharing with us.
Thanks for watching!
Great video and I appreciate the Southern approach, reminds me of home!
Glad you enjoyed it!
Simple but awesome, gonna put my pit boss to action this weekend just as seen in vidio!
Yes sir Bill this worked really well. Enjoy 😎
Thank you for the video! I just bought my first pitboss can’t wait to use it!
Hope you enjoy it! Thanks for watching
just in time for Mothers day.i will definitely try this tomorrow. Thanks for sharing this .😄
Absolutely, in my opinion this is the best way to cook a thick steak. Thanks so much for watching and commenting.
Dang those look good!!! Montreal Steak Seasoning in the best!
Hey Miss Booger, yes indeed the Montreal is hard to beat when it comes to beef. Thanks for stopping by my friend
Very nice....my favorite cut
My favorite cut also. Thanks for watching
Only way to do it. Great cooking my friend!
Thank you very much. I appreciate that 😎
Thanks for the video, Mike I'm going to try some Ribeye steaks on my new Pit Boss PB1600PSE Elite. God Bless
Thank you for watching my friend. The Pit Boss does an excellent job on them. Enjoy 😎
Hit subscribe right after the worcsheshtershishire pronunciation 😆 good laugh great video!
Thanks Jarret. I appreciate you watching
fantastic video sir thank you!
Thank you very much I'm glad you enjoyed
Beautiful job bro. Oh yeah ... Woooostershur for a pronunciation. 😎🎼🤪🎵
LOL Thanks for the tip and thanks so much for watching. I appreciate that
Awesome lookin Steak Mike!
Thank you Tom. I appreciate that coming from you my friend
This recipe turns a 10 minute steak into an hour And a half. And worth every minute. Best steak I ever had. Thanks
Great to hear. Glad you like it. You get out of it what you put into it. 😎
My favorite cut is the ribeye.. im going to try the reverse sear tomorrow.. they were cooked to perfection.buddy
Hey Ralph, since I discovered the reverse sear method it's the only way I cook thick streaks. This method is most effective with meat 1 1/2" or more. Thin cuts are better grilled directly over the high heat. Hope this helps and as always, thanks for watching my friend
Love the video. Doing this tonight. Thanks man
Awesome hope it works out for you.
Appreciate the video Mike. Just got my Pit Boss 1100 combo. Looking for good ideas and I will definitely try this one. Thank you.
Thank you very much Dan. The Pit Boss does great job on steaks for sure. Enjoy..😁
great job.
Thank you Scotty 👊🏼 I appreciate you watching and commenting Glad you enjoyed.
Nice! I drilled a hole in the side of mine, connected all thread to the slide and a kitchen pull knob on outside, now I don't have to pull a grate to open the slide,
That's a great idea!
Do you find the fire pot is tough to clean from all the drippings while searing?
Not at all hard to clean. Just vacuum it up. The drippings pretty much vaporize in the fire pot. Thanks for watching 😎
Great video and they were fantastic! Take out the top grate and it''ll give you a lot more elbow room!
Thank you very much I appreciate you visiting and for the tip 😎
That’s some good looking Rib eyes homie hey I love that Montreal Steak Seasoning Reverese Seared great your neighbors probably love you smelling all that cooking also looks like a charcoal grill but sounds like a propane grill
Hey homie, yeah buddy when you kick in the afterburner it really kicks butt. I got a package in the mail today...Thanks
Fishing /Cooking with Mike Chavez right on Mike
How short of the target temperature do you typically pull it off the grill prior to the searing phase? so if I like a rare steak... say 125 degrees.. at what temp do you typically pull it from the grill to avoid over cooking during searing ?...thanks.. great video!!
Hey Cory, for the initial cook I take it to approx 110 then sear to approx 120 and then let rest for about 10 min or so. The rest period will carry over cook to around 125 - 130. Rare to med rare. Thanks for asking. And for watching.
Worshichirshishire.....LOL..... Mike those turned out looking mighty tasty..... Fix mine like Renee's.....I like mine med-well.....I only use salt and pepper on my steaks I'll have to try that Montreal..... TASTE.....
Hey SK yeah I like me some whatsthishere sauce LOL Just salt and pepper works great too. Always good to see you brother
Thank you
You are welcome.
Awwwww man now ya speaking my language :-). I like mine blackened on the outside and pretty damn raw on the inside like any good Cajun haha! Dude those looked amazing!
Lol we are gonna have to work on your Worcestershire pronunciation skills hahaha
Heck yeah Chris there must be blood LOL I really need to try more Cajun style cooking brother. I love it...Thanks so much for the awesome comment
I know HOW to say it..I just had a brain fart when I was recording. Next time I'll just say Lea & Perrins LOL
Looks delicious Mike. Throw one on for me brother. Salt only👍👍😃
You got it Bill salt only..👍
@@mikecha1957 👍🏻👍🏻👍🏻😃
Great idea. I tried this last night and it worked great.
Great to hear! This is the only way I make good steaks. Enjoy
Thank you Mr Chavez mine turned out goood
That is awesome glad to know it. Way to go...
Man That Pit Boss cooker is the Cat Daddy ain't it. I could almost smell those steaks through my phone. Good video brother
When it comes to grilling the Pit Boss is hard to beat. The smell was Heaven buddy. Thanks for watching and for the great comment
Dang Mike now im starving now and just ate my lunch 10 mins ago... lol those look top restaurant quality
Hey D good to hear because I know I'm doing something right. These steaks beat anything I've ever had at a restaurant by far. Thanks so much for stopping by brother
How long do you cook them for at low heat?
Hey Rafael I cook them at low heat until I get to my desired temperature. 110 degrees. The time is not important the internal temperature is. Depending on the thickness of the steak will make the time different. So get you a good food thermometer and go for it. Thanks for watching.
Perfectly cooked steak
Thank you Jax I appreciate you watching.
You are making us hungry!!!!
Hey Chris I hope you are doing good. As you see I took after my mom on cooking.
Lol😂 That's so funny you said that I just got done telling my wife that...
Tell everyone I said hello
Yeah I will tell your family we all said hello. its Mom's Birthday today😔 so we decided to watch food videos that how I ran into your Channel Lol
If there is anything you would like me to make just ask.
You had me at Montreal!
Good stuff Chuck. Thanks for watching
What internal temp for medium well?
Hi Anthony thanks for asking. If you want your steak medium well I would suggest around 155 to 160. Good luck with that and thanks for watching.
Great video- one suggestion: Reposition your camera to one side so you dont block your video. Try that same method with a Tri tip!
Thanks for the tip! and thanks for watching.
Awesome video! Wife likes well done steaks, what temps & times would you recommend? Thanks
For well done? You need to bring them to 145 to 155 good luck with that. To each his own. Thanks for watching 👀
How long did it take to get to 120°
It's been quite some time since I made this video, but I would say no more than 20 minutes. Thanks for watching 😎
Good stuff Mikey, I cant wait to do this.
Hey Kirby, yeah man when it comes to grilling the Pit Boss rocks. I will be looking out for yours. Always good to see you brother
So you didn't show the series part to reverse searing part right?? Cuz that's what I was checking for is temperature off the grill 2 how long in the cast-iron which is what I thought reverse searing is? Please let me know if I'm mistaken.
I'm not sure what you are asking. I brought the steaks up to about 110 at 250 on the cooker then cranked the heat all the way up and seared until internal temp of 225 to 230. I hope this answers your questions
Good video. Thanks. My question is this: when you reverse sear and open the grate to expose the flames, how do you keep the steak from getting covered with ash from the burning wood pellets? I tried it once and my steaks had ash on them.
I've never had an ash issue with my Pit Boss so I'm not sure how to answer this. But I would think a little ash won't hurt? Thanks for watching 😎
Maybe you need to vacuum out the ashes from the bottom the grill under the flame broiler and vacuum out the burn pot. It might also be the pellets you are using aren't good. Make sure you are using 100% hardwood pellets.
How you like that pit boss smoker Mike? I’m looking into switching up from my master built propane cabinet style smoker and getting a pellet fed style like that one. Does it hold a good temp around 225 for long smokes without much checking it?
Yes the pit boss is a great grill. I mostly use it for grilling and use my Pit Barrel for long cooks. But I highly reccomend the Pit Boss. Thanks for watching
I like to wrap mine in foil while I’m bringing the temp up to sear. Looks good though
I put mine in a pan and cover while waiting for sear temp to come up. Thanks for watching Sean.
Too each their own.. no wrong way. I enjoyed the video! Have a good one.
@@seancampbell5496 You got that exactly right Sean. Do what ever you think is right. Can't go wrong with that.
The only way to eat steak. Looked awesome buddy. I may just have steak tomorrow night. It’s raining today hear and my porch is not covered
A well grilled steak is hard to beat Jobuck. To sear on the PBC just on the vent all the way and leave out the rebar..As always I appreciate you stopping by my friend
Time to mow your patio Chavy
😂😂😂😂
I will try this, looks good!
Awesome....Enjoy
Why does my Auger keep getting hung up I have to pull it out every time I use it. Smoke comes out of the pellet hopper and it will not get a flame like that when I want to sera my meat
I don't know, have you contacted the manufacturer and asked them. It could be any number of things. Good luck
What time is dinner my friend looks great buddy 👍👍
Hey John it doesn't get much better than this buddy. I appreciate all your comments my friend
👍
Thank you 😎
I enjoy my steak just this side of oozzing blood and that final sear doesn't really affect that warm pink center!!
I hear you Wes, I like mine at least warm in the center. My brother in law used to say "Cut off its horns whipe its butt and bring it here" LOL Always good to see you here my friend
can you A-1 steak sauce for brim steaks
I'm not into steak sauce but it's your steak. Enjoy it the way you like it. 😎
Looks really good Mike. I'd eat one if you put it in front of me.
Well thanks for the compliment Bill. I appreciate that
@@mikecha1957 It's quite a complement considering I don't really like steak.😂
Yum! What size is your Pit Boss?
I have a full size Pit Boss. It does a decent job. Thanks for watching
Doing this tonight!!! Yeah buddy great video!!
Only way I cook a steak. Enjoy
Look's like the perfect steak to me Mike! You nailed it bud!
Heck yeah Rob you can't get this stuff in any steak house. You know the deal. Thanks for stopping by brother
Mike, there is a small hole in your smoker that you can thread your temp probe through. Should be right next to the pellet holder near the bottom. Thought maybe this is an older model that didn’t have one or maybe you just prefer not to use it but I thought I’d let you know just in case!
Thanks Logan I will check.
Its pronounce Wooster shure i klnopw im a Yorkshure boy
Thank you so much, I'll just call it Whats this here sauce for now on. 😅 Thanks for watching
Awesome brother that's the way to go nice looking steaks.
Hey Maurice, glad you liked it brother. These steaks were awesome