Finally a video that tells me exactly what I need without a 6 minute intro, 4 minutes talking about God knows what, 10 minutes of what kind of seasonings are available, etc. Just a good 5 minute to the point video so I can get this done 😅👍
@@breadfan9 1 minute on each side twice for a total of 4 mins then off heat, lid on a couple minutes and check for 130 degrees F or 55 degrees C with a meat thermometer for medium rare. I’m about to try this in my Weber.
I like the 1 1/2 inch minimum rule for reverse searing a steak and also the 15 hot coals for the first half of the cook and 3/4ths of a chimney of hot coals for the sear at the end. Plus the one minute a side then flip for a total of 4 minutes! Great advice!
Excellent video as always. I so appreciate your attention to detail. You are one of only a handful of UA-camrs who make sure to address the “wait until the smoke clears up” issue. Most just show themselves throwing their meat on when the kettle reaches temp after the smoke has cleared up without mentioning it. For a noob like me, your thoroughness is much appreciated!
Thanks, Rob. I'm just hoping to help people with things that I messed up along the way. I figure I can't be the only one. I've also seen a few youtubers toss the meat on when it's still billowing white smoke!
An all comprehensive, detailed, and helpful video for charcoal grilling. Hope to see more guide videos for other meats and cuts. Keep up the great content!
Great explanation on this video. I will be using this method tonight to cook my T-bone steaks and I’m really looking forward to it. Thank you very much.
I have never used a charcoal grill before. We acquired one recently and then happened to end up with some steaks at the same time. Tonight will be my first time grilling and first time cooking a steak. This is making the whole thing seem a lot less scary. Thanks!
Love that you mentioned seasoning after, cooked almost 500 steaks in the last 2 years, never once was seasoning before searing any good, more people need to know this.
I haven't seen any griller go by time. They're always cooking to temp (130 in this case) because there are too many variables for how long it could take. At the end of the day, it's the temp you need to hit, so a probe thermometer is your most valuable friend when you don't know what you're doing.
A tip I learned for starting small amounts of charcoal is to flip the chimney upside down and light them that way. It makes a little bowl for the briquettes which is much more practical for a small number of briquettes
I can dig this! The Weber Kettle in particular is so modular, that you can do many things with it. 3/4" average grocery store NY Strips are something I like to fire-grill in the Weber, but I do thick cuts, occasionally, in a similar way to your video. No probes though, just eyeballing and judgement.
It's been too long since I've had a Tomahawk ribeye! The only other tip would be to take the steaks out of the fridge to get to room temp (1 hr+) before putting it on the grates. If you take a steak that size straight from fridge to bbq, it won't cook through easily. Outside might be super well done and middle could still be raw.
That's the big reason why I suggest the reverse sear. It warms up the tomahawk slowly so the inside is the temperature you want. Maybe it's time for another tomahawk! My butcher has them for less than I could buy them anywhere else.
@@mannyballester6678 we can agree to disagree. Even in indirect heat, the outer layer of meat will cook longer, and be well done by the time a thick steak interior gets to medium rare. Similar to cooking a roast.
Nice, looks good and thanks for the tips, you ever add a little wood for smoke flavor to the tomahawk during the low & slow. I've been battling when/not to add smoke. Did a reverse sear on a 21 day aged Filet today on the SNS travel grill, I literally couldn't have cooked it any better but I added a pecan chunk of wood right b4 adding the meat, I loved the smoke on it but my wife and sister in law said it was a little too smokey for them 🤷🏾♂️.
Congrats on nailing the cook. That takes a lot of practice. The preferred amount of smoke flavor varies widely between people. The person doing the cooking has been breathing in that smoke and gets desensitized to it by the time they go to eat it. If a chunk is too much, try a few chips right before you sear it instead. After a few experiments, you'll find the amount they'll like.
great video! how do you get your coals so hot that they produce flames? I always wait till they are grey and almost no smoke is present. But when I put the steaks on the grill there are no flames. Only sometimes when I use a cut with a lot of fat. looking forward to your tip :)
The electric one is this one: amzn.to/3Dl1u1o or at least I'm pretty sure it is. I don't remember which one I used, but that doesn't look like the Looftlighter.
On a totally different note. I do a front sear on my wings. Get the char I want and then let them sit on the indirect side or pass them over to my pellet grill if I’m using the full surface of my kettle. I sometimes recommend the front sear to people that are less experienced because I know I did have some trouble getting the timing of everything right on the first time I tried it. Front sear IMO is way simpler to learn. Or the just keep flipping method for a thin cut steak.
That's exactly right. The front sear is a lot harder to mess up because you don't have to worry about timing it right so you don't over cook it. You could do the same thing on a thick cut of meat, but the kettle temperatures will be much higher on the indirect side since you stated with a bigger fire. I've used my pellet grill as an oven a few times too! It's a great tool to have around.
plz plz plz help me, why wont my charcoal catch on fire like youre is for the searing part! i use a chimney, let it ash over, etc etc, but it wont blaze up like yours is.
If you are searing, the bottom vents are fully open. If you are heating it slowly for the reverse sear, you'll have them open a tiny bit to maintain the temperature.
I have a "tomahawk" steak still in the freezer, I want to grill my leviathan steak when the weather gets a bit drier (we had the blister snow for a week) and then the damn fucking rain ............. but as soon as it dries a bit I will get my BBQ out in the back garden and then I will have my tomahawk done ........ I cannot wait to sink my teeth into it.
So what would be a good internal temperature of your meat if you don't want any kind of pinkness? I know I know who the heck wouldn't want some pink in their steak LOL
Enjoy your stuff but you’re off the mark here my friend. If you start off a steak low and slow and then sear it you will have a tough steak. You always sear first and then move off the heat the cook through. Take from an Irishman where we grow the best beef in the world.
There are lots of ways to cook a steak. If you reverse sear it and it is tough, you over cooked it. It works well for thick cuts of meat and will almost always overcook the thinner ones.
Finally a video that tells me exactly what I need without a 6 minute intro, 4 minutes talking about God knows what, 10 minutes of what kind of seasonings are available, etc. Just a good 5 minute to the point video so I can get this done 😅👍
You forgot the advertisement of other unrelated irrelevant products like cooking pans😂😂
Did I miss something? He never says how long to cook the steak?
@@breadfan9 1 minute on each side twice for a total of 4 mins then off heat, lid on a couple minutes and check for 130 degrees F or 55 degrees C with a meat thermometer for medium rare. I’m about to try this in my Weber.
I like the 1 1/2 inch minimum rule for reverse searing a steak and also the 15 hot coals for the first half of the cook and 3/4ths of a chimney of hot coals for the sear at the end. Plus the one minute a side then flip for a total of 4 minutes! Great advice!
14 hot coals works much better
As a person that has no male figures to help with this topic you’ve helped me grill my first steak, and chicken thank u
Excellent video as always. I so appreciate your attention to detail. You are one of only a handful of UA-camrs who make sure to address the “wait until the smoke clears up” issue. Most just show themselves throwing their meat on when the kettle reaches temp after the smoke has cleared up without mentioning it. For a noob like me, your thoroughness is much appreciated!
Thanks, Rob. I'm just hoping to help people with things that I messed up along the way. I figure I can't be the only one. I've also seen a few youtubers toss the meat on when it's still billowing white smoke!
An all comprehensive, detailed, and helpful video for charcoal grilling. Hope to see more guide videos for other meats and cuts. Keep up the great content!
Great explanation on this video. I will be using this method tonight to cook my T-bone steaks and I’m really looking forward to it. Thank you very much.
Steak day is always a good day. I hope it went well.
I love this video tells me exactly what I needed to know. I cook steaks at home just in the pan but I wanna get into grilling too
Perfect 4.5 minute use of my time. Thanks.
I have never used a charcoal grill before. We acquired one recently and then happened to end up with some steaks at the same time. Tonight will be my first time grilling and first time cooking a steak. This is making the whole thing seem a lot less scary. Thanks!
You are welcome. I bet that was some good eating!
Love that you mentioned seasoning after, cooked almost 500 steaks in the last 2 years, never once was seasoning before searing any good, more people need to know this.
Steaks look wonderful! Thanks!
this video was 90% perfect i wouldve loved to see some cook times or how many hours
I haven't seen any griller go by time. They're always cooking to temp (130 in this case) because there are too many variables for how long it could take. At the end of the day, it's the temp you need to hit, so a probe thermometer is your most valuable friend when you don't know what you're doing.
Love this simple technique thank you 😊
Great narration I like how its explained why or why not you use a certain process
How many days did you take you to cook this….started in morning n you got down towards midnight
That lighter tho! SHEEEESH! Love it
A tip I learned for starting small amounts of charcoal is to flip the chimney upside down and light them that way. It makes a little bowl for the briquettes which is much more practical for a small number of briquettes
Cool trick. Thanks for sharing.
I can dig this! The Weber Kettle in particular is so modular, that you can do many things with it. 3/4" average grocery store NY Strips are something I like to fire-grill in the Weber, but I do thick cuts, occasionally, in a similar way to your video. No probes though, just eyeballing and judgement.
You make pitmasters out of mere mortal backyard grillers. Really enjoy the content of your videos. Subscribed.
Thanks Rob. I want to get as many people grilling as possible.
clean and simple answer.. thanks for this video
Great content. Great info. Especially removing the grate before searing. Thank you.
I've messed that up more than once. Instant sear marks, but also burnt instead of seared!
i just got a grill for the first time and it sure tasted more tender than the microwave
Awesome lookin Steak!
Thanks, Tom!
Man been cooking this steak from a sun up to sun down...great steak but a mf hungry now bro 😂
It was done in the winter, so it wasn't as late as it looked :)
@@GrillTopExperience o aight I got u bro lol
Very good video, thank you so much. You could talk a little slower for us really new people trying to learn grilling techniques.😂
Thank you very much
It's been too long since I've had a Tomahawk ribeye! The only other tip would be to take the steaks out of the fridge to get to room temp (1 hr+) before putting it on the grates. If you take a steak that size straight from fridge to bbq, it won't cook through easily. Outside might be super well done and middle could still be raw.
That's the big reason why I suggest the reverse sear. It warms up the tomahawk slowly so the inside is the temperature you want. Maybe it's time for another tomahawk! My butcher has them for less than I could buy them anywhere else.
Makes no difference if you let it sit for 1 hour or Cook straight from fridge. And you don't need to let rest after reverse searing.
@@mannyballester6678 we can agree to disagree. Even in indirect heat, the outer layer of meat will cook longer, and be well done by the time a thick steak interior gets to medium rare. Similar to cooking a roast.
Great video!
Nice, looks good and thanks for the tips, you ever add a little wood for smoke flavor to the tomahawk during the low & slow. I've been battling when/not to add smoke.
Did a reverse sear on a 21 day aged Filet today on the SNS travel grill, I literally couldn't have cooked it any better but I added a pecan chunk of wood right b4 adding the meat, I loved the smoke on it but my wife and sister in law said it was a little too smokey for them 🤷🏾♂️.
Congrats on nailing the cook. That takes a lot of practice. The preferred amount of smoke flavor varies widely between people. The person doing the cooking has been breathing in that smoke and gets desensitized to it by the time they go to eat it. If a chunk is too much, try a few chips right before you sear it instead. After a few experiments, you'll find the amount they'll like.
The stake is so good and I wish I can share it with you...
Nice video! Only question I have is how long did you leave the steaks inside the 115 temp for before searing?
It depends on the thickness of the steak, but it'll take up to an hour for a big steak to reach 115 internal when your grill is 200-225.
Great video keep it up!
Great video. Thank you. BTW anything beyond medium rare is just roadkill 🙃
It kills me when people ask for a well done steak.
@@GrillTopExperience yes because it is ruined.
Count Dracula loves your steaks! 🥩🧛♂
great video! how do you get your coals so hot that they produce flames? I always wait till they are grey and almost no smoke is present. But when I put the steaks on the grill there are no flames. Only sometimes when I use a cut with a lot of fat. looking forward to your tip :)
Good video
This was helpful- also, you’re adorable.
Some say you don't have to rest when you do reverse sear?
Any way you could link the lighter you use to light those charcoals? That thing is awesome!
The electric one is this one: amzn.to/3Dl1u1o or at least I'm pretty sure it is. I don't remember which one I used, but that doesn't look like the Looftlighter.
On a totally different note. I do a front sear on my wings. Get the char I want and then let them sit on the indirect side or pass them over to my pellet grill if I’m using the full surface of my kettle. I sometimes recommend the front sear to people that are less experienced because I know I did have some trouble getting the timing of everything right on the first time I tried it. Front sear IMO is way simpler to learn. Or the just keep flipping method for a thin cut steak.
That's exactly right. The front sear is a lot harder to mess up because you don't have to worry about timing it right so you don't over cook it. You could do the same thing on a thick cut of meat, but the kettle temperatures will be much higher on the indirect side since you stated with a bigger fire.
I've used my pellet grill as an oven a few times too! It's a great tool to have around.
@@GrillTopExperience the pellet grill for finishing off is a great tool. I’ve started doing this quite often.
Flame kissed meat is the best my friend 🔥🎉👍
plz plz plz help me, why wont my charcoal catch on fire like youre is for the searing part! i use a chimney, let it ash over, etc etc, but it wont blaze up like yours is.
That torch looks like a giant curling iron 🤣
Funny! It's a manly curling iron though right? Just don't use it on hair.
@@GrillTopExperience haha right!
So, how long did it take to cook the tomahawk ribeye in total?
You are cooking to temperature rather than time, but you are looking at an hour to an hour and a half for meat that thick.
Noted
The cooking version of adam lz
😂
Isn’t the point of charcoal grills to infuse that “nasty smoke” flavor into the steak?
Do you keep the flue (vents) on the bottom of the grill open or closed?
If you are searing, the bottom vents are fully open. If you are heating it slowly for the reverse sear, you'll have them open a tiny bit to maintain the temperature.
@@GrillTopExperience thanks, man!
What was that igniter you used?
It’s called a charcoal chimney
How do I light just 15 coals? You use some kind of gun?
You can use a charcoal fire starter like a tumbleweed or Weber fire cube. Light it and put the charcoal on top.
I have a "tomahawk" steak still in the freezer, I want to grill my leviathan steak when the weather gets a bit drier (we had the blister snow for a week) and then the damn fucking rain ............. but as soon as it dries a bit I will get my BBQ out in the back garden and then I will have my tomahawk done ........ I cannot wait to sink my teeth into it.
I don't want to burn it having black burnt areas on it or the steaks as burning them may be cancerous doing this often.
Noo not cancerous
How long do i cook it indirectly?
That depends on how thick the steak is. Something like the thick Tomahawk will take an hour or so. The best measure is temperature, not time.
So what would be a good internal temperature of your meat if you don't want any kind of pinkness? I know I know who the heck wouldn't want some pink in their steak LOL
Well done us around 160F. You'd want to pull it at 155 or 150F because it will continue to rise after you take it off the grill.
There’s literally no point in eating a steak if you’re just gonna make it well-done with no red/pink.
That thin steak is a porterhouse not a t bone .
You are right the butcher probably messed up and marked it as a less expensive cut
dry bryne and charcoal.....this combo on a good steak is a fkin win
*brine
2
Days cook one stake hahah hahah
Oh ok.. i see you stiff on dat grill huh?? 🧐🧐
Enjoy your stuff but you’re off the mark here my friend. If you start off a steak low and slow and then sear it you will have a tough steak. You always sear first and then move off the heat the cook through. Take from an Irishman where we grow the best beef in the world.
There are lots of ways to cook a steak. If you reverse sear it and it is tough, you over cooked it. It works well for thick cuts of meat and will almost always overcook the thinner ones.
Lump charcoal is better. Charcoal you are using has nasty fuel chemical smell.
When you cook meat. You want the meat to be room temperature.
Reverse searing the steak makes that a waste of time. ua-cam.com/users/shortsimQPLWmoYv8?feature=share
@@GrillTopExperience ok.
@@GrillTopExperience thanks for the video. I really suck at grilling steak. This was helpful
Good video