Hey legends, If you liked this video, you learnt something from it or want to show your support, the BEST thing you can do for us is hit that subscribe button! It's completely FREE and will notify you when we upload a new video! Thanks 🔥
You’ve just inspired me… of to the butcher for a tomahawk, the last time I did this I spent 6 hours cooking/smoking the meat then on the last stage I seared it and forgot about it and turned it into charcoal and nearly burnt my house down 🤣
just bought an Akorn JR and keen to give reverse searing a go! just wondering after searing do you need to let it rest at all again? or can you pretty much start serve straight away
Mate, you’re an aussie, why do you discuss in fahrenheit? also, what wood did you add to the steak you cooked? Is it worth smoking or just traditional reverse sear?
It's the way I learnt from watching the people who started American BBQ. I believe it was black Wattle. I definitely prefer reverse searing thicker steaks, anything less than 1 inch thick I'd just grill normally.
Do you every apply oil to the steak before the cook or just salt & pepper, rub etc How do you find the taste/crust compared with a finishing sear on a skillet? I’ve been slowly heating in the Weber but searing on the gas plate. Will have to give this a go
Hey legends,
If you liked this video, you learnt something from it or want to show your support, the BEST thing you can do for us is hit that subscribe button! It's completely FREE and will notify you when we upload a new video!
Thanks 🔥
You made me love my weber. Thanks for the good in depth videos
Thanks mate
hi.
do you have to preheat the grill? at what temp beforr you throw tje meat it?
thanks
Cooked to perfection. That looks better than perfect. Cheers Aaron
Thanks Damo 🔥
I’ve learnt so much from you. Thank you!
Most welcome mate
omg your videos are great, that steak looks perfection, u deserve soo many more subs. good luck
Thankyou so much, means alot ❤️
Love your work!!!
Broooo scrumptious doesnt describe the word im looking for nice work
Thankyou 🔥🍖
Is there a way to do the steak over direct heat without flare-ups? It looks like those open flames are actually charring the meat.
Gave this a crack today and was absolutely perfect. Off the low & slow at 44c and perfect medium rare after a sear.
Very nice mate 👌
Whet knife is that?
Great video. I was only reading about reverse sear in Hardcore Carnivore last week. Looks fantastic 🤤
Thanks mate! 🔥
Looks awesome, I reversed seared some Wagyu Porterhouses for myself and father for father's Day, best way to cook steak.
Nice work! Best way hey 🔥
What temps do u want inside the steak before u sear...do u go to a full 55 degrees
Oh god that's look bloody delicious . Perfectly cook . Your the best
Thanks so much man
I cooked this last night, and added two large bits of Cowboy butter while it was resting. Absolutely delicious. 👌🏽
What kind of knife is that?
Great videos man! One of the few aussies making this type of content, definitely keep it up!
Where do you usually buy your meats from?
Thanks mate!
Always from Austral meat here in Adelaide :)
Lets see if the same result is possible on the masterbuilt?
Oh absolutely man, they can get up to 700F and turn into searing machines!
Exact same technique on an offset? Grate temp at 275-300?
Done a brisket last Sunday after watching your clip , best piece of meat I have ever eaten 👍👍👍
Awesome! Thanks so much
Perfection right there!
Thanks brother
How long did it take to reach 125?
What smoking wood do you suggest for reverse sear?
Quick question. Why do you use Fahrenheit and not Celsius?
It's just the way I learnt from the American videos
do you just use normal briquets without any smoking wood while you bring it up to 125 or do you add cherry, hickory or whatever ?
I used some black wattle for this, but yes, just use your favourite wood 😎
Nice vid mate. Got yourself a sub
Thanks so much legend 🙌
dang that looks amazing
🙏
When you do equal parts pepper and salt is that 50/50 by weight or cup measure? Thanks 👍
Just by cup measure for me.
You’ve just inspired me… of to the butcher for a tomahawk, the last time I did this I spent 6 hours cooking/smoking the meat then on the last stage I seared it and forgot about it and turned it into charcoal and nearly burnt my house down 🤣
just bought an Akorn JR and keen to give reverse searing a go! just wondering after searing do you need to let it rest at all again? or can you pretty much start serve straight away
No need for second rest :)
What is the cooking temp for a medium well steak and how long do you cook it per side? Thank you
Looks epic mate, perfection
Thanks mate 🔥
Hi mate love your work! When you put the steak in at the start did you have both vents open on the Weber? Or just top one? Cheers
Hey mate, top was wide open and bottom just a crack.
Mate, you’re an aussie, why do you discuss in fahrenheit? also, what wood did you add to the steak you cooked? Is it worth smoking or just traditional reverse sear?
It's the way I learnt from watching the people who started American BBQ. I believe it was black Wattle. I definitely prefer reverse searing thicker steaks, anything less than 1 inch thick I'd just grill normally.
wow, that looks good! Definitely better than our attempt 😂👏
Great video, how long was the total cook time as a guide, and did you need to rest again after the sear? Regards Michael
Thanks mate! It was around an hour total. No need to rest a second time but it doesn't hurt either....
Hey bro, do you always talk in F for the US audience? It gets me everything, I'm always googling the conversion to C.
My newer vids I say both
Oh my god that knife is unreal
nice hey!
banging job man, looks great, smack a few kettle cooks out.
Thanks mate, got a few planned 😜
Great Tomahawk Steak
Do you every apply oil to the steak before the cook or just salt & pepper, rub etc
How do you find the taste/crust compared with a finishing sear on a skillet?
I’ve been slowly heating in the Weber but searing on the gas plate. Will have to give this a go
Your method is superior for yielding a perfect crust. Even more superior is a propane torch.
That’s a beautiful steak nice job!
Thankyou
Nice , what was the total time
Around 70 minutes
Hi mate. How long was the steak in before it was ready to sear?
Was about 45 minutes from memory, but for with internal temp :)
Hi mate. How long did the steak take to get to desired internal temp. Just trying to time mine right!
Not long mate it was around 45-50 minutes
Where did you magically pull the chimney starter full of hot coals from?
A magician never reveals his secrets 😜
Lol I just use my gas burner side to light them
!! That's fun !!
was it ever!
Wowsers. Im doing this
It's so good
Go watch another video from us and put in your.But you good man
👍
Damn that makes me hungry!!!
Low N Slow Basics, 3 Votes 🙌
😂 cheers legend 🔥
Also, this is the direct sear method not the reverse sear method.
If this is a tutorial then show how you set up the weber.
To the 6 people who gave this a thumbs down; are you insane?!
Vegan I think 😂
@@LownSlowBasics haha, right on brother
Who cuts your hair man
That's random! A barber shop in my local town, why's that?
The whole room temperature steak thing is a myth and has been debunked many times.
How long did it take to get to 125?