Reverse Sear Steak on a Pellet Grill
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- Опубліковано 23 лип 2024
- In this video Chef Tom of All Things Barbecue will show you how to reverse sear a ribeye. We start off with an amazing piece of meat, a Creekstone Farms Master Chef Choice Ribeye weighing in at just over 18 oz. (www.creekstonefarms.com/) and season it with one of our favorite steak seasonings.
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** TIME STAMPS **
00:00 Intro
00:10 Trimming the Ribeye
00:31 Seasoning the Ribeye
01:18 Cooking the Ribeye
01:47 Searing the Ribeye
02:14 Finishing Temperatures
02:25 Slicing the Ribeye, Advantages of the Reverse Sear
03:10 Outro
Wonderful looking steak. I love using the reverse sear method and a little smoke flavor is an added bonus!!! Yum!!
+T-ROY COOKS Thanks! We really enjoy this method and have several Cowboy Steak videos coming over the next few weeks.
I know my comment is old based on release of this video but I only recently bought my first pellet grill about 1.5 months ago and I absolutely love it. This reverse sear steak was one of the things I tried on it and it was a hit with my family; in fact I tried it a week later with pork chops and it worked great for those as well!! I love watching the Chef Tom videos and I love the All Things BBQ Page!! Thanks for your ideas!
Great video, spot on!!!
also love your bbq website have ordered stuff from you guys
Hey Chef Tom could you show us how to smoke ham hocks love your videos!
Looks great! After seeing this I had to reverse sear me a NY strip tonight on my 640
Well done! Video that is.
Great videos. What camera do you use to record?
Awesome cook Brother.I think us old guys seared first,but I really think the reverse sear is the way to go.T-ROY summed it properly..a little more smoke and or bbq flavor.. well done
+Cris Workizer Thanks! We have some more steak videos coming over the next few weeks that I think you'll really enjoy.
Well tonight I have a couple prime rib steaks going at 225 on the GMG, will pull them around same temp and sear in cast iron with a baste of butter, garlic and thyme. Might keep probe in to get it perfect.
canonphoto I love the Cast Iron pan recommendation. A+++++ 🍳
Just did this on my ys640 best f##kin ribeye ever. Thanks for your vids.
Perfect Steak for sure, Reverse Sear is always the way to go.
We really love it, no matter what we cook on, reverse sear is the way to go 99% of the time.
What kind of pellets did you use?
This looks great, any guides on how long to reverse sear per lb?
Not really, wish I had a better answer, but it's easiest just to keep an instant read thermometer around and check it. If you cook the same sized steaks often you'll get to the point where it's habit. Thanks for watching!
gonna try this with a porterhouse! thanks
What pellets would you recommend?
Comp mix works for me or oak whiskey cask even cherry. Experiment with what you have on hand. Some times I mix up about a cup full of different kinds and have a small test burn.
could you cook some fish I know it's way different then beef or pork or chicken
is the second cooker an ys640 too?
Yes. We have five of them... plus a YS1500 to fill out our pellet arsenal. Thanks for watching!
allthingsbbq nice ,I'm from Germany and I love how you're cooking !! Sry for my bad English .
allthingsbbq you only have 5 640’s? you guys on welfare or what? 😂
If I wanted to reverse sear a steak and have it done medium or medium well, do I bring it to medium well during the slow time or during the sear?
Hate to break it to you but someone just posted a recipe today that blows this away. It had this sweet potato puree, red onions straws, and some special century sauce. :)
Good video! Glad you liked the Method.
Nice cook chef! Looked great!
BTW: I'm in Wichita for a while for work. I'll try to get into your store soon.
Chris Finney "Creator of the Reverse Sear Method"
None of the videos talk about cleaning the area after using the grilling plates. Leads me to believe that is an issue
It was”Browning”, then it was “Caramelizing”, now it’s “Maillard Reaction”.
It's been the Maillard Reaction since 1912. ;)
allthingsbbq I’m sure they told you that in cooking school! 😹. Don’t get me wrong, I respect your mad skills, impressive equipment and awesome foods. Outstanding, Sir. Bravo! But catchphrases come and go. Julia Child gave it to us straight.
allthingsbbq And your photography/lighting is super professional too. Just as good as a top notch TV show.
Any way you can do this again and zoom out? It's impossible to see what's going on.
Reverse sear is more tender
Love your videos but make them real life.... Most of us do not have two smokers in our back yards. Yes, I know you explained how to do it with one smoker ,but a video ie picture is worth a 1000 words.
Way to much seasoning in my opinion. Takes away from the steak and it burns before the meat can get nice and crisp on the outside
Yeaaaa im a salt and pepper guy when it comes to ribeyes growing up my dad only used charcoal and salt and pepper for steaks anything more is showmanship