I have one. I do 1 1/2 minutes on each side. Turn the burner off and lower the steak from burner and let rest for 2 minutes. Temperature probe 138- 140 is PERFECT for me. Super cool way to cook a steak. Big Horn grill is $180.00 on Amazon.
Would the Northfire be good for high heat searing of a steak that has been brought to temp in the oven? Also is it possible to cook a larger steak 3 inches thick in the Northfire without it burning or being too raw on the inside?
@@northfireltd1606 Exactly what I needed. I am a sous vide enthusiast. I wondered how this would do. Does it smoke more/less/the same as conventional infrared grill? I suspect less since the fat drips below and the heat is above.
@@JimmyLeeHook Hey Jimmy, the INFERNO is perfect for sous vide as it gives a finishing touch and browns the meat superbly. There is quite a bit of smoke because of the crazy heat (1500 degrees F!) so the INFERNO is definitely meant for outdoors. There is a fantastic deal on this unit right now, lowest price ever offered, until Dec. 8th, 2020. Only at www.northfire.com
Haha That steak looked weird! Why not a nice pink from edge to edge? Why bloody in the middle but a solid grey ring around? 🤣🤣 Need Sous Vide or some other form to slow the cooking and then finish off the sear with this steak box! Nice video otherwise, and I’d still eat any day! 👍👍
And you put back to the same cutting board to the same place where the raw meat lifted from without wiped down... genius... 🤦♂️ the cooker looks good, but this video definitely failed on food and safety 😂
@@jmbwithcats Yes, which is not a well cooked steak. It may be ok for your liking but its not a high end perfect steak. To achieve that you need have the steak sear for less than a minute per side so that you get a crust but it's not on long enough to continue cooking the inside. If you leave it on too long the heat begins to penetrate and the grey ring gets bigger and bigger till the whole steak is well done. A quality cooked steak should be pink top to bottom with barely a hint of grey encroaching just under the skin. The only way to accomplish that is to bring the steak up to temp on low heat and once the steak reaches about 115 degrees pull it off and let it rest for about 10 min. Then slide it under the flame for about 45 sec per side and you'll get a nice crust with no grey ring.
I just repeated exactly how the video cooks a steak. Started with a steak @54 deg F. After 1min on each side as the video demonstrates the internal temperature is 71deg F. Definitely not safe to eat. I had to cook it 4 more min on each side I reached an internal temp of @135 degF. But the char on the outside was overdone and tastes burnt.
I have one. I do 1 1/2 minutes on each side. Turn the burner off and lower the steak from burner and let rest for 2 minutes. Temperature probe 138- 140 is PERFECT for me. Super cool way to cook a steak. Big Horn grill is $180.00 on Amazon.
Works indoor?
Does it make a lot of smpke???
What’s the music ?
Mumford and sons?
macam mana nak buat?
Where is this made?
Would the Northfire be good for high heat searing of a steak that has been brought to temp in the oven? Also is it possible to cook a larger steak 3 inches thick in the Northfire without it burning or being too raw on the inside?
Definitely. We have fantastic feedback from those using the Sous Vide Method as well as cooking in the oven and searing at the end.
@@northfireltd1606 Exactly what I needed. I am a sous vide enthusiast. I wondered how this would do. Does it smoke more/less/the same as conventional infrared grill? I suspect less since the fat drips below and the heat is above.
@@JimmyLeeHook Hey Jimmy, the INFERNO is perfect for sous vide as it gives a finishing touch and browns the meat superbly. There is quite a bit of smoke because of the crazy heat (1500 degrees F!) so the INFERNO is definitely meant for outdoors. There is a fantastic deal on this unit right now, lowest price ever offered, until Dec. 8th, 2020. Only at www.northfire.com
ugh look at those sides, and lack of edge to edge doneness.
Haha That steak looked weird!
Why not a nice pink from edge to edge? Why bloody in the middle but a solid grey ring around? 🤣🤣
Need Sous Vide or some other form to slow the cooking and then finish off the sear with this steak box!
Nice video otherwise, and I’d still eat any day! 👍👍
Pretty rare inside
A los anglosajones les gusta la carne cruda.
And you put back to the same cutting board to the same place where the raw meat lifted from without wiped down... genius... 🤦♂️ the cooker looks good, but this video definitely failed on food and safety 😂
That grey ring around the pink center is a poorly cooked steak
Thanks for your input Lee. Our 5 Star guest Chef Peter Costello would definitely disagree with you!
No, you're just wrong. The ring is there because the outside crust cooks the outside more than the inside.
@@jmbwithcats Yes, which is not a well cooked steak. It may be ok for your liking but its not a high end perfect steak. To achieve that you need have the steak sear for less than a minute per side so that you get a crust but it's not on long enough to continue cooking the inside. If you leave it on too long the heat begins to penetrate and the grey ring gets bigger and bigger till the whole steak is well done. A quality cooked steak should be pink top to bottom with barely a hint of grey encroaching just under the skin. The only way to accomplish that is to bring the steak up to temp on low heat and once the steak reaches about 115 degrees pull it off and let it rest for about 10 min. Then slide it under the flame for about 45 sec per side and you'll get a nice crust with no grey ring.
Probably the shittest steak I’ve seen
TOPGUN FPV Probably the shittest comment I have ever seen
Needed more time. Way to raw
Does mommy need to cut it up for you too...? Smh
Was perfectly medium rare.
ITS FUKCING RAAAW
I just repeated exactly how the video cooks a steak. Started with a steak @54 deg F. After 1min on each side as the video demonstrates the internal temperature is 71deg F. Definitely not safe to eat. I had to cook it 4 more min on each side I reached an internal temp of @135 degF. But the char on the outside was overdone and tastes burnt.
It's blue rare
Don't buy it it's very small..