Weber Q: Reverse Seared Porterhouse (probably more of a T-bone actually)
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- Опубліковано 15 лип 2024
- With all this talk about reverse searing steak, it's time I gave it a try. Today I'm going to show you how to reverse sear a big ol' steak for Father's Day on a Weber Q.
Reverse Sear technique for large steaks:
Roast on low heat for approximately 40 minutes until internal temp is 110-115 degrees fahrenheit.
Remove steak from grill.
Crank up heat to high.
Return steak to grill, searing both sides for 2-3 minutes until internal temp reads 125-130 for Medium Rare.
Rest for 10 minutes.
Serve.
Enjoy!
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That looks great. Awsome job on the videos too, have given me some ideas for what to cook on my new baby Q. Going to try one of these this week. Another viewer from Aus too
Appreciate the kind words. Thanks for watching in Australia!
Great job! Well done. LOL........... Please keep these videos coming. We Q owners need the inspiration.
Thank you! Regarding the roasting rack (or trivet as the Aussies call it), Weber has recently discontinued it. I will make a short video to address this topic, because a lot of people are asking
Hard to believe they discontinued it. Maybe a new and improved rack is on the horizon.......
that looked so good !!
Thank you! It really came out excellent.
Love the videos you rockin them
Thank you, George. Will do!
Looks great!!!!
Thank you! It was a helluva steak.
Cooked perfection
Love your vids
In Australia we call that a t-bone
It really is a T-bone. The filet needs to be bigger to be a true porterhouse. I seasoned it with salt and pepper for the roast, then Montreal steak seasoning for the sear. Came out really great! Kids devoured it.
Did you find your trivet locally or did you order it??
Nicely cooked mate
Thanks. This is a great way to cook a big T-bone/Porterhouse.
City Escape Griller yea i agree. It’s pretty much all I do now for quality steaks I don’t want to over cook
My mouth is watering and I am going grill a steak on my Weber now lol
Ha! Thanks for watching Tommycod Fish
Here is a top tip from the land that wrote the book on BBQing steak, Australia - when you take the meat off the grill to rest, wrap it in single layer of aluminium foil. This keeps all the juices in, and softens the meat and keeps it moist. In fact, on a normal steak, have a hot, hot, grill - 4 minutes each side, then wrap for 10. Perfect every time. Use fresh bread or bun to mop up the juices in the foil.
Spot on advice. Thanks for sharing!
Hello from a New Yorker now in Australia. I don't know why the Weber Q is so popular in Aus. I never even noticed them until I moved here, ironically. Guess I'll find out tomorrow as I've just ordered one. Surprisingly few videos on here about the Weber Q besides yours and the official Weber AU ones. There should be more since the grill is somewhat unique in that it's more of a broiler than a grill.
I kind of stumbled onto a vacancy in the UA-cam space. The Q is a little gas grill. Great for everyday grilling or taking on the road. Enjoy! And thanks for watching in Oz.
Another nice video, and that steak. Reverse sear wins most all the time imo. Tfs
My first time with the reverse sear, and it came out great! Definitely the way to grill a thick steak.
Have been waiting for that reverse sear video on a Q! Looked fantastic. Definitely making one this weekend.
What I might add though is a bit of wood chip (or rather chunks seem to be working quite well for me) while in the low part, will see what it does.
Great job and thanks for the inspiration!
Definitely! A little wood smoke can never hurt. Thanks for watching.
Nice looking steak, I just wish your computer had an aroma app so we could smell it too I bet the people that live in the apartment above you have thought about climbing down that fire escape to come visit LOL ! I love using the reverse sear method on thick cuts of meat, it gives a nice uniform cook all the way through without overcooking the outside of the steak. I found a small roasting rack for my Weber Q at the hardware store in the grill section and it works great..in fact, I like it better than the Weber since it's adjustable. You can find small adjustable roasting racks on Amazon if you can't find one locally. As for the pan underneath, I just use cheap tin foil cake pans from the grocery store and they work just fine.
Thanks Stuart! That steak was really incredible, especially the tenderloin portion. Reverse sear seems like the way to go with a big steak for sure.
Hey great video with the McCormacks Montreal seasoning is that a course seasoning or a fine seasoning? In Australia we have McCormacks but not the whole range you guys have. Cheers
Is definitely course. Gives a good crust to a steak.
Why didn't you put your rub on during the initial slow cook?
Is your roasting rack a Weber product? If not, who makes it? Thanks!
Yes, it's a Weber roasting rack. Unfortunately, they discontinued it. The dimensions are 7-3/4 inches x 11-1/2 inches and it sits approximately 1/2 inch above the grates. You should be able to find a comparable rack without much trouble and use a double layer of tin foil with some slits cut into it in place of the roasting shield.
Nice work, what was your temp of your weber during the cook ?
My Q runs about 350º F on low. About 500º F on high for the sear.
glad I came across this channel I have the same grill ok so we can use a cast iron skillet on these?
Thanks for the nice feedback. Yes, you can definitely use a cast iron pan. Just be careful, because it gets really hot
Fire Escape Griller great thanks we going camping soon and I wanted to make some scrambled eggs in the morning
Jeschitown I bought one of these and I love it! www.amazon.com/dp/B00FLRB00G/ref=asc_df_B00FLRB00G5072524/?tag=hyprod-20&creative=394997&creativeASIN=B00FLRB00G&linkCode=df0&hvadid=167141575819&hvpos=1o5&hvnetw=g&hvrand=10692425017940225855&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9032682&hvtargid=pla-315280736833
Hey boss, I haven't even watched this video yet I'm about to, but I wanted to ask you on the videos where you placed the bag of pecan chips on the grill for the smoky flavor, do you wet them a little bit first before you put them in the foil? Or do you put them on dry. I couldn't find pecan wood chips the other day but I got Hickory
I find the grill gets hottest in the near right corner where the gas come in. That's where you want to put your pouch. No need to soak your chips. Put the pouch on as soon as you start the grill and in 10 minutes you should have smoke. Hickory is great, especially for pork. This video will show you how to make a pouch:. ua-cam.com/video/yvP-MEgj1Dc/v-deo.html
Awesome! Thank you for your reply!
I'm about to go fire up the grill now and need to watch a video on how to cook corn on the cob on the weber Q, methods and with or without husk
👌🔥
Thanks Clifton. Appreciate you watching man.
Hey, just curious to ask what Weber Q model is your grill? Q1200 or Q2200?
Q1200
Thanks.
You get more even pink with reverse sear but do you find the crust to be lacking in flavour?
I used McCormick's Montreal steak seasoning for the crust. Great flavor!
Where did you buy the roasting rack ?
Weber no longer makes them available for the U.S. market. You have to find one that fits. I did a video on this a while back that gives the dimensions. A few of the commentators also had suggestions. Cheers!
What is the the temperature when you roast on low for 40 minutes?
My Q runs about 350 degrees Fahrenheit on low.
@@GallaghersGrub thank you!
Can we have low n slow brisket next please. :)
I don't think the Q is the right grill for a low and slow brisket. But hopefully I'll be getting a smoker soon, and then definitely. Cheers Arren!
🍖🍖🍖 #Weber4Life #BBQRando4Life 🍖🍖🍖
What kind of meat thermometer do u use?
I use an OXO brand digital meat thermometer. I think I paid about $15
In Aus it's a tbone
Yes, it's a T-bone here too. A true porterhouse has a bigger filet
4:00 has perfectly good cutting board but decides to destroy his knife on a plate for the next few minutes....
Thanks for watching. Next time I go to a steakhouse I'll demand a cutting board.
Thats what i thought as well.🙄
I thought the same thing…nails down a chalkboard.
You must dry your steak before putting on the grill and you will get a better sear. But good job.
Thanks man. Cheers!
Fire Escape Griller do you still have the same gill? Is it still working good?
Fire Escape Griller I just bought one today for my brother as a Christmas gift so I came across all your videos and enjoying watching them
Thanks. I'm sure your brother will love this grill. For a small, portable grill it's perfect. Great gift!
2.5 years. Works great! I don't even cover it and the ignition still starts with one touch.
Looks a lot like a T Bone, but I am in OZ
Thanks for watching in Australia. I get my second most views from there.
MrResiman a Porterhouse IS a T-bone. The difference is that the Porterhouse has more meat on the tenderloin side. The T-bone is cut closer to the front of the short loin, so they have less tenderloin steak on it.
MrResiman by the way, I LOVE Australia! I was able to go for vacation about 13 years ago, and I miss it so much. I gotta get back to Cairns!
ma! sono perplesso. perchè prima una cottura indiretta e poi quella diretta?? il risultato finale mi da l'impressione della carne troppo cotta e quasi bollita. Senza parlare dei liquidi al taglio per il mancato riposo.
With the reverse sear method, it seems like you get more medium rare meat in the center and less of a band of well done meat on the seared outside. This technique works very well for large cuts of steak. Give it a try and see what you think.
Ok bene, alla prossima braciata provedrò e ti farò sapere. Prima cottura indiretta ed a seguire dopo aver applicato il rub cottura diretta alla massima temperatura.
Io generalmente dopo la cottura faccio riposare la carne nella carta alluminio almeno 5 minuti al tiepido per far riprendere la posizione ai liquidi e per mio gusto personale preferisco una cottura più al sangue.
Ti farò sapere con piacere dopo la prova .... ora sono curioso!
Good luck Paolo. I think it'll come out great! Buon appetito.
B be
thats a t bone, you need a better butcher
Yes, two years and 90 videos ago I mistakenly called this T-bone a porterhouse. Still tasted amazing
over cooked and don't cut a steak in a plate