Mr. O'Neill, just cooked 2 T-Bone steaks 1 1/2 inch cut following your directions! OMG!!! Thank you for posting this, I am happy, my wife is happy, that makes me happy!!! Thank you!!
Moe Time and Norm, you're right... I should have cut into the steaks. Good lesson for me. I'll do better next time. Thanks! I sincerely appreciate the comments!
I used to cook pork loin using the 7-6-5 method (7min H Side 1, 6min H side 2, 5 min OFF side 1) when I had a gas grill and it worked perfectly and you never had to cut into it to prove it was cooked yet still juicy. The method O'Neill shows looks sound to me and I will try it for sure. I suspect steak at the width he describes will come out perfect each time.
Seemed a bit charred for my liking. I use the 2-2-4 method at 650 degrees on my egg. 2 minute per side and 4 minute rest on the grill. Comes out a perfect 135 medium rare every time, with a tenderloin steak that is. Looks like the fat from those strips caused too many flare ups.
My bullet proof method requires you to lay the charcoal only one side of the grill leave the other half empty, (depending on the thickness of the steak, give or take some time) get the grill as hot as you can get, grill on the hot side for 2 minutes turn the steak 90 degrees(to have the awesome square grill marks and also cook evenly) grill for another 2 minutes, then flip it and grill for 2 minutes then turn 90 degrees grill for another 2 minutes. Now here comes the important part, your steak is charred on the outside as it sits, if your steak is less then an inch thick and you like it rare, it’s good to go as it is after letting it rest for 5 minutes, if your steak is thick, then you move it to the side with no charcoal and away from the direct heat, and you let it cook for another 5+min on each side (I prefer the touching method to decide if it’s ready or not, yes, you gonna have to poke your steak with your finger, for a nice rare steak it should tender and soft but not too fleshy, once you get the feeling you won’t need any fancy equipment to check the correct Temperature) If your grill has the option to cut the air, which should stop the flame/flare ups and slowly bring the temperature down, then you can use the same method and buy you won’t need to pile the coal on one side. Cutting the air should do the same trick, however, the temperature will be higher so you won’t need to keep your steak as long of a time to “cook the inside” This all might sound too complicated, but if you are as OCD as me and you want your steak to come out awesome every time, mastering this method will make you look like a champ. I’m thinking about making a video and post it on UA-cam Oh and never use gas, it’s coal or nothing for me. And I grill 5 times a week, I find other areas of my life to be lazy, when it comes to grilling, charcoal all the way!
I have a more complicated method for my friends that say “you only flip a steak once!” I completely agree on this, however, if you chat the outside of your steak well, then you can effort to do a second flip as I described above, since your steak is now sealed and will retain all it’s juice Flipping it only once will require some opening and shutting of the lids that control the airflow while you are grilling, and rotating the steak, and I only flip it twice for the 3-4 inch steaks like a nice and thick tomahawk steak , cause I rather grill it over super hot charcoal and char the outside to lock the juices flip and do the same, then move on to the cooking of the interior then leaving one side unlocked for 15-20 minutes before I can get to it...
It looks like you set up a perfect back draft situation. Many people have lost.eyebrows by not burping the egg after shutting both vents. It's better to leave at least the top vent.open to help prevent a fireball.
I said “wow” too. I would have to scrape the burn off before anyone in my house would eat that. Trying to learn to use a green egg so I can cook at my brothers but I’m not wanting to incinerate the steaks.
It's a large. There is one bigger than this one. I do appreciate all the comments; I really should have cut into it to show the inside. Will do that next time.
It works like a furnace sucking air through the top from the vent at the bottom. I have never hit 725, but mine gets to 675 fairly easy. You need good, big chunks of lump charcoal. All you need on your steak is a good amount of salt and some pepper. No need for a sauce on premium cut of steak. Maybe some horseradish, but that is really it.
How do I keep bge from flaming up and burning steaks. I just cooked 4 ny strips approx 2 inches thick. 7 min each side got me to 135 degrees internal temp and burned one side. Bge tempnwas approx 550.
Disagree. No sear no taste, as Gordon Ramsay says. At a minimum should've moved the steaks to get a cross cut on the char marks, but the best idea is to cook on a flat surface so you get the sear marks across the entire cut.
Sorry, but the temperature is not falling on a ceramic grill in 3 minutes. Why lie ? I know you are trying to sell the grill .the grill sells itself without the embellishments. Awesome grill. & pretty much all ceramic grills will get up to 1000° F in temperature no problem. Got to try this technique though. Thanks
i know it imparts flavour but quick cooking ( steaks etc ) involves a very lengthy process of preparing the BBQ / charcoal fire & then 10 minutes of cooking . gas is MUCH easier !
Hi BAC, actually they are the same steaks. We have to edit the cooking time for TV purposes. We have an alotted time for the cooking segment. Hope that helps.
Man didnt even season both sides of the steak. Not gonna take advice from him. Also just keep it simple with the seasoning none of this cosmic cow crap. Just use garlic powder with sea salt and fresh ground pepper.
Bullshit. Definitely overcooked. If you want a medium or medium rare steak you must give it a 2 minutes (max) sear each side and then let it rest in low indirect heat until 130-135F internal temp is reached. With the shown method the edges will be too grey. That's why he didn't cut into it. If you say oh I don't care I like my steak well done, well then you don't like steak. You just trying to find a way to make it enjoyable for you. If you like well done you should go with pork or chicken.
![[柴犬ASMR]曼玉Manyu&小白Bai 毛发护理Spa asmr](http://i.ytimg.com/vi/0TsXQ7z2Dh4/mqdefault.jpg)
This is the best advice!!! Thank you !!! Steaks came out perfect.
Mr. O'Neill, just cooked 2 T-Bone steaks 1 1/2 inch cut following your directions! OMG!!! Thank you for posting this, I am happy, my wife is happy, that makes me happy!!! Thank you!!
Hey James, so glad they turned out great for you!
They were probably well done😂
perfectly......well done
I love it O'Neal
Great video, Thanks.
I fee like he should have cut into those... Gotta prove that amazing temp...
it's what I was waiting for
Moe Time and Norm, you're right... I should have cut into the steaks. Good lesson for me. I'll do better next time. Thanks! I sincerely appreciate the comments!
@@ONeillOutside yes. I've done this twice and they come out well done. Second time I took 30 seconds off each flip and got medium well.
He over cooked em probably. At high temp maybe 1 minute on each side tops unless you like jerky steak like Trump.
Definitely not as good as my ribeyes on my $89 Weber
I used to cook pork loin using the 7-6-5 method (7min H Side 1, 6min H side 2, 5 min OFF side 1) when I had a gas grill and it worked perfectly and you never had to cut into it to prove it was cooked yet still juicy. The method O'Neill shows looks sound to me and I will try it for sure. I suspect steak at the width he describes will come out perfect each time.
😊
Looks great
Seemed a bit charred for my liking. I use the 2-2-4 method at 650 degrees on my egg. 2 minute per side and 4 minute rest on the grill. Comes out a perfect 135 medium rare every time, with a tenderloin steak that is. Looks like the fat from those strips caused too many flare ups.
Super :)
i am your new subscriber
I’ve used his technique and everyone in the house swore they were THE best steaks ever.
Yum!
Nice video - Why double flip? Why not 3-4 min each side?
beautiful presentation
❤
Nice that’s art right there.....
My bullet proof method requires you to lay the charcoal only one side of the grill leave the other half empty, (depending on the thickness of the steak, give or take some time) get the grill as hot as you can get, grill on the hot side for 2 minutes turn the steak 90 degrees(to have the awesome square grill marks and also cook evenly) grill for another 2 minutes, then flip it and grill for 2 minutes then turn 90 degrees grill for another 2 minutes. Now here comes the important part, your steak is charred on the outside as it sits, if your steak is less then an inch thick and you like it rare, it’s good to go as it is after letting it rest for 5 minutes, if your steak is thick, then you move it to the side with no charcoal and away from the direct heat, and you let it cook for another 5+min on each side (I prefer the touching method to decide if it’s ready or not, yes, you gonna have to poke your steak with your finger, for a nice rare steak it should tender and soft but not too fleshy, once you get the feeling you won’t need any fancy equipment to check the correct Temperature)
If your grill has the option to cut the air, which should stop the flame/flare ups and slowly bring the temperature down, then you can use the same method and buy you won’t need to pile the coal on one side. Cutting the air should do the same trick, however, the temperature will be higher so you won’t need to keep your steak as long of a time to “cook the inside”
This all might sound too complicated, but if you are as OCD as me and you want your steak to come out awesome every time, mastering this method will make you look like a champ.
I’m thinking about making a video and post it on UA-cam
Oh and never use gas, it’s coal or nothing for me. And I grill 5 times a week, I find other areas of my life to be lazy, when it comes to grilling, charcoal all the way!
I have a more complicated method for my friends that say “you only flip a steak once!”
I completely agree on this, however, if you chat the outside of your steak well, then you can effort to do a second flip as I described above, since your steak is now sealed and will retain all it’s juice
Flipping it only once will require some opening and shutting of the lids that control the airflow while you are grilling, and rotating the steak, and I only flip it twice for the 3-4 inch steaks like a nice and thick tomahawk steak , cause I rather grill it over super hot charcoal and char the outside to lock the juices flip and do the same, then move on to the cooking of the interior then leaving one side unlocked for 15-20 minutes before I can get to it...
Mighty fine!
Well done steaks. Should have been medium at the worst, or medium rare to be alright.
Chuck Norris cooks on an egg. Cool.
I'm notoriously inconsistent with steaks. I have tried many slight variations of this, and sometimes I nail it, but more often than not I overcook.
It looks like you set up a perfect back draft situation. Many people have lost.eyebrows by not burping the egg after shutting both vents. It's better to leave at least the top vent.open to help prevent a fireball.
Exactly my thoughts, some of these videos are flat out dangerous.
Huh? He burped it each time he opened the lid...
@@snazzyd6915 What he did isn't enough. That stall when he opened it is just enough time to get a big time backdraft.
Nice
I said “wow” too. I would have to scrape the burn off before anyone in my house would eat that. Trying to learn to use a green egg so I can cook at my brothers but I’m not wanting to incinerate the steaks.
cast iron??
Weber gets to that temp cheap with accessories
I want Pittsburgh style medium rare. shows us how!
What size Big Green Egg are you using ?
It's a large. There is one bigger than this one. I do appreciate all the comments; I really should have cut into it to show the inside. Will do that next time.
@@ONeillOutside looks like an XL, not a large.
There's no way that's only a large.
There’s no way that his BGE is at 725. If it were, it would be roaring something vicious. Looks more like 325.
It works like a furnace sucking air through the top from the vent at the bottom. I have never hit 725, but mine gets to 675 fairly easy. You need good, big chunks of lump charcoal. All you need on your steak is a good amount of salt and some pepper. No need for a sauce on premium cut of steak. Maybe some horseradish, but that is really it.
new viewer
I need steakkkk
Why you ain’t cut them to show?
How do I keep bge from flaming up and burning steaks. I just cooked 4 ny strips approx 2 inches thick. 7 min each side got me to 135 degrees internal temp and burned one side. Bge tempnwas approx 550.
U can flip them as many times as u need try 3 to 4 min flips each side
hey.. that stake ain't proof of concept before you open it up and let me se the inside of that meat.
700 degrees?!
Is that L, XL, XXL, or 2XL?
This one is the XXL.
Thats a xl. Definitely not a xxl
Um, you did not even cut it so we can see the inside.
Good looking hunk of meat
Gotta love those burn marks
Disagree. No sear no taste, as Gordon Ramsay says. At a minimum should've moved the steaks to get a cross cut on the char marks, but the best idea is to cook on a flat surface so you get the sear marks across the entire cut.
@@intmailmc I agree with you, but there is a huge difference between sear & burn marks 😂
my 240 $ acorn griller ROLLS UP TO 850
frank hipes cool story bro get a big green egg
But we didn’t see the cut open steak
Recipe for fireball
Nothing says overdone steak more than not cutting in to show it.
I love burnt steak!
Burnt the shit out of that.
Sorry, but the temperature is not falling on a ceramic grill in 3 minutes. Why lie ? I know you are trying to sell the grill .the grill sells itself without the embellishments. Awesome grill. & pretty much all ceramic grills will get up to 1000° F in temperature no problem. Got to try this technique though. Thanks
He should have cut them open ... I like medium rare ... not sure how well done the steaks were at 8 minutes.
Bro ruined those steaks. With temps that high DONT CLOSE THE LID.
is your house on fire or why you always out of control??
Choice steaks eh? Here's a better idea: Prime.
no cross section? c'mon man im blue balled now
You flip a steak once. Full stop.
Well done??? More like beef FREAKING jerky....
Doesn't even cut the steak to see the inside.... that's how you know he probably burned them and doesnt know what he's doing... mushroom sauce lol no.
i know it imparts flavour but quick cooking ( steaks etc ) involves a very lengthy process of preparing the BBQ / charcoal fire & then 10 minutes of cooking . gas is MUCH easier !
Considering the strong grill marks during the flip, I’m doubt those are the same steaks during presentation.
Hi BAC, actually they are the same steaks. We have to edit the cooking time for TV purposes. We have an alotted time for the cooking segment. Hope that helps.
If you watch closely the second side he cooked did not have as strong sear marks.
That steak was dog shit and he knows it
Man didnt even season both sides of the steak. Not gonna take advice from him. Also just keep it simple with the seasoning none of this cosmic cow crap. Just use garlic powder with sea salt and fresh ground pepper.
Damn they burned ! That's cancer
Bullshit. Definitely overcooked. If you want a medium or medium rare steak you must give it a 2 minutes (max) sear each side and then let it rest in low indirect heat until 130-135F internal temp is reached. With the shown method the edges will be too grey. That's why he didn't cut into it. If you say oh I don't care I like my steak well done, well then you don't like steak. You just trying to find a way to make it enjoyable for you. If you like well done you should go with pork or chicken.
That steak looks awfull
Those look awful. You call that perfectly cooked? There is no crust!
Guess he didn’t want to show a cut in…so kind of useless
8 minutes after an hour getting the “perfect fire”. Give me gas.
If you grill with gas you take it up the ass
It'll make a good Mother's Day gift.
BGE’s aren’t near as good as Kamado Joe.
This looked terrible
La capital it's better or locos por el asado yap I need to say latinoamericanos we re better than you on steaks
Should of cut the steaks to see how cooked they are.