The Art of Grilling: How to Grill a Steak
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- Опубліковано 25 чер 2024
- Karl Engel, head chef of award winning BBQ team Pigcasso (on. 135gETN), shows shows us how to grill the perfect steak. artofmanliness.com
Music: "Mike's Blues" & "Whiskey on the Mississippi" by Kevin MacLeod
Video edited by Jordan Crowder: / jordancrowderfilms - Навчання та стиль
Have you ever seen someone do something 80% right, but that 20% was so glaring wrong that it made you even more frustrated than someone failing miserably? This video did that for me. A few corrections:
1) Regardless of his "be careful" instruction, spray oil uses a flammable propellant. Notice how he didn't use the spray oil on his gas grill? That's because it's too dangerous. He oiled it with the paper towel. He should have explained why. It's because otherwise your can might blow up real good in your hand. Just use the oiled paper towel ALL THE TIME. Don't spray oil your grill.
2) Instant read thermometers puncture your meat and make it release juice. Do you like dry steak? No, nobody does so use the methods he described (yet ignored) while talking about his marvelous thermometer. They're what actual professionals use, because every cut of steak and every fire is different. Too many variables to count on his "1 inch of thickness for every 10 minutes of grilling" tip. That will never work.
3) Do not ever place your steaks on top of a giant flare-up like he did on the gas grill. Yes, you want a hot zone but not a flare-up. The fat rendering off the steak will fuel a fire below your steak, even with the cover closed. This will burn your steak and give it an off flavor. Deal with the flareup first, then put your steak on the grill. Monitoring your grill doesn't mean interfering with the steaks. You can temper flareups without moving the meat. Don't make this rookie mistake.
4) Do NOT ever wrap your steaks in foil while they rest. That steams your steaks and softens every bit of that lovely caramelized goodness you just worked on making. Steak needs a crust that the salt and maillard reaction creates. Covering your steak while it rests ruins that crust.
5) Melt garlic and pepper into butter and brush it onto your steak after pulling it off. This is a steakhouse trick that will blow your mind. His sloppy butter pat doesn't do the job properly. Smother your steaks in garlic butter.
Seven Bates The real MVP
You the man
How do you avoid flare ups on a gas grill? Mine does this with any fatty or oiled meat and covers the meat in black soot or smoke dust
Faith in US grilling restored… Let me add: Dont use Olive oil to, it ll get bitter...
www.grillgrate.com/ Perfect grill marks, predictable even cooking, no flareups EVER. I won't grill without 'em.
So the trick to cooking a perfect steak on a gas grill is to put the meat on the grill and just don't touch it. Finish cooking your steaks on the charcoal grill and let the ones on the gas grill burn. That's what I got from this.
BINGO!
It won't burn. As soon as you put the lid on the grill, the flame will die out.
monkeyman522 hahah i was wondering the same thing. clearly forgot about it and didnt have time or more steaks to shoot the rest of the video. best part is, these dudes make serious cash and get serious perks for making these videos. im not hating, more power to them, i just think its funny.
monkeyman522 It's more easier by using this tools..Check this out.
www.amazon.com/Barbecue-Instant-Digital-Thermometer-Basting/dp/B00UF1L26A/ref=pd_bxgy_79_img_y
Lmfao! #dead
Two of the greatest moments in UA-cam history are that guy spraying an aerosol can at an open flame and then him saying “you won’t cut yourself with a really sharp knife”
Lol. To be fair I have sprayed on an open flame I'm just as dumb I guess. Just gotta pull it away quick.
@@SubZeRoy9 Lol. Me too.
@@JohnHondo11997 and everyone's so scared about his super sharp knife. It's not like anyone's ever been hurt by anything sharp before. Oh wait...
You are hilarious😂
Some information on the temperature of your grill would have been nice
"medium rare" that was almost medium-well
My thoughts exactly... I’d hate to see his version of well done...
Tim Roth looks medium to me
Think he meant cook to medium rare and then it rests to med/medium well
@@ljf9997 It could just be the lighting cus he's outside so it looks more washed out and grey
Might as well bite the cow if you want more pink
im here, amongst the backyard grill dads, so that i may cook my own steak in my college dorm room with a small griddle that im technically not supposed to have
Oils whole grill. Uses 1/5 of it
Not enough heat didn't even here a sizzle I'm out fellas
I know everybody has their opinion on how to grill and all that jazz, but the salt should be left on for about an hour before it touches heat. It draws moisture to the surface and dissolves the salt. When you grill it, it'll create a brine. Extremely delicious.
Brine your turkeys too..... Trust me!
Agreed, also good to leave out at room temp for an hour so your steak isn't icy cold in the center from the fridge.
Absolutely
interesting, someone told me to put it on right before the grill because the salt will absorb the juices and make your steak dry and tasteless if its on the steak to long? I'm curious to try both ways now
@@hangtime104 it will probably literally taste the same. Lol
Thank you, you are the star of the show
You know its sad when you don’t hear a loud sizzle when you put the meat on the grill
Nicely cooked steak looks goooood....love your bbq space with the huge backyard and the outdoor furniture...
How to overcook a steak would be a better name for the video =P
Yep. The sharper the knife, the less force you have to exert on it. Most accidents happen when you apply to much pressure with the knife and it slips and goes the wrong way.
Robb Hays I probably would've disagreed... before I almost lost my finger
Can confirm, sliced two of my fingers the way he described it and it hurt about as much as you would expect
ALOT!!
I'm gonna watch all your bbqing videos now! That was so helpful on my barbeque skills
Followed your directions and it turned out great! Thanks!
Followed this step by step and my steaks came out AMAZING. Thank you for sharing your knowledge of grilling steaks.
I like to grill over a 2200F Foundry with a pool of molten copper
I used this information yesterday. I am now understood to be the Grill Sensai! Straight out put on a show because I watched this first. Thanks!
Those look amazing !
I'm not sure about the gas grill, but the charcoal grill wasn't nearly hot enough for steak cooking -- and you could see it when he flipped the steaks and there wasn't an even grill pattern on the meat. You can also see it in the uneven cooking in the steaks when he cuts it open. The edges were a pretty done medium-well and the middle was bordering medium-rare.
So medium rare bruh
@@Saber23 The grill wasn't hot enough.
@@dabeev meh if it’s eatable it’s eatable 🤷♂️
I love how this guy teaches us and makes fun of our friends at the same time
Thank you for sharing this great video
thanks for showing different cuts and types of grills all in one segment.
New grilling video is up! How to grill the perfect steak. Please share!
For grilling a steak what is the purpose of the three zone fire in this video? Thank you!
Good video, but a couple of things -- first I was surprised he did not use a neutral oil when prepping. Second, the whole '10 mins/inch rule' should be used with caution...it really depends how hot the grill is, the temperature of the meat before it was put on the grill, how the cut is marbled, etc.
Side story: last year I was grilling steaks for Mother's Day. Got the grill super hot. So hot in fact that it started a grill fire with flames about 4' high. Risked my life to get the steaks off in time and put out the fire. Definitely had to replace the 'flavorizer bars'. Doesn't matter...had steak.
***** If you experience any flareups while cooking, you can move the meat over to a cooler zone so you don't burn the outside of the meat. Also, if people want something cooked well-done, you can move the meat to a medium heat zone so it can continue to cook on the inside without burning the outside.
Brett McKay aahh! it was the well-done steak I had not considered. don't cook those very often. thanks again!
Nima Oftadeh Here was Karl's response:
"We use olive oil on the meat for flavor and just use it on the grill as well. Reality is that the heat of the grill will more than likely be higher than the smoke point of any of the oils. Any oil will help in creating grill marks and keep your product from sticking too much on the grill. Canola oil works well too but doesn't have as much flavor if your using it on meat. "
I tried the methods you suggested using a slightly different season set, and I've got to say that I felt the quality of my end product was a lot better than I remember any of my last steaks being. I don't know what kind of feedback you've gotten from others on here, but my experience was quite positive. Thanks for sharing these tips!
Thank you sir I am learning how to cook you are an excellent teacher
Though I don't eat meat, it was really nice to see someone who really knows what he's talking about with grilling! Thanks for the video, as always :)
Just a tip to avoid having uneven seasoning on your steak like the ones in the video: Drop your salt/pepper from a greater height, that way you get an even result without even paying any attention to it
Thank you. Someone with common fucking sense. Chef?
4:55 dog's like "gimme gimme gimme"
amazing . You sir are a professional . I am going to use this method .
Priceless information. Thanks !
My only criticism of this guy is he did not tell everyone to allow there steaks to come to room temperature before putting it on the grill.
This is The Art of Manliness, teach us how to do it the man's way, over a wood fire.
Down Hill why? it adds lots of flavor
Fantastic tutorial!
Great help! Saved me on my three year anniversary with my now soon to be wife.
Thanks a million!!!!
Great video!
My cheap little family dollar grill *will* be getting a workout this summer XD!
Melissa Turner You don't need anything fancy to start a fire. You go girl
Make sure that grill gets hot! Good luck!
I looked for one today at 4 locations nothing 😪😪😪
hehe
Great grilling tips that made my steak come out p-e-r-f-e-c-t.
Happy I came across this video.
Dood,so down to earth best way !!!!! THANK YOU
That was a good one good grilling marks.
I like that
This made me hungry...and I just had dinner an hour ago
I'm not concerned at all about having perfect grill marks.
Sounds like he want it to be pretty lol. Don’t think he cares about the taste. All I heard was grill marks
you're the best man, greetings from Chile.
Looks so good
"The Art of Grilling: How to Grill a Steak"
Steaks are overcooked
Diego Cadei imcomimg people saying itz raw omg
Incoming they are delicious med well 😎
Medium well is overcooked
@@f3p to each their own
@@f3p to you
"You won't cut yourself with a really sharp knife." o_O Not so sure about that, but I get your point.
You wont cause the knife easily goes where you want it to
Awesome suggestions!
thank you!
He uses a three zone fire so that you don't have to fiddle with increasing and lowering the temperatures because with a grill that hot 10 minutes of being on medium doesn't make a difference. You'll notice he took the steaks off of the same part he put them on so he had them on the high heat the whole time.
Why Olive Oil? Everyone wants to use Olive Oil on everything; it's not meant for high heat which actually can turn out to be bad for you if smoked and it loses its flavor. What happened to the gas grill steaks; I thought he was going to show the grill marks on those. I guess the Filet Mignon wasn't cooked all the way; those steaks look a little on the medium well side to me.
It's like this guy's having a seizure, but instead of twitching and flopping around he just keeps repeating the words "grill marks."
You said it!!! The meat is where the flavor is!!!! Good simple seasoning.👍👌
I love how he says don’t worry about the steak let the grill do the work and you can see he obviously move the steaks from the right side to the center
"you wont cut yourself with a really sharp knife" the fuck lol
+SlyRubberDuck lmfao i thought the same exact thing lol im going to try to cut myself quick with a butter knife then
+SlyRubberDuck What he means is if it is sharp then it wont get caught on the meat or slip off, potentially risking cutting your hand. If it cuts straight through, then its less likely to be near your hand.
God Sloth I know what he meant i was just being an ass
I guess we all cant be sarcastic without a smart ass coming along
christian gonzalez Smart ass? I thought he was implying the man was stupid for saying it. No need to be nasty
The heat was too low for the sear - no crust. Before cutting, it looks like grandma's pork chops. Unless, you were using bad quality beef - waaay over cooked. This video is pretty pathetic.
Yeah I have to agree with you on that. There was no crust and that's because the steaks were overcooked.
Big facts. That crust looked like garbage. The outside was more gray than brown
Well,how long should he have seated them?
@@craigezell4261 Until perfect... You can see it and feel it.
Steak looked boiled
Thanks for the fantastic tutorial. Just followed your instructions and enjoyed the perfect filet!
This is so helpful thanks
you forgot to mention the temp. in the gas grill!
BBQ Pit boys for a the "perfect steak"!! 👍🏿👍🏿👍🏿😜
Great video!
Good show!
Having spent time in Argentina, home of the best beef in the world, I disagree about putting oil on the steak before and butter after. All you really need is to season with salt.
Butter is a nice touch, but lets be clear that what was used in the video was in fact margarine, which is not the same as butter, and should never come in contact with a steak...or anything
having lived for two years in Argentina I can tell you that their domestic beef is so fatty that one could argue that the melted fat is the oil. Their best stuff is always exported tbh.
HardWired417 Actually Japan has the best beef in the world. They win awards every year. New Zealand has great beef too.
You don't need to spend time in Argentina to know that. Also, I lived there and I don't think their beef is the best in the world.
what the hell, the argentina way, its like eating a shoe, everything overcooked, and clearly not the best beef,
I'm surprised at the negative comments. I don't do mine exactly the same way, but this video seemed to have a LOT of good info!
The fascination with music in videos like this baffles me.
Olive oil has too low of a smoke point but your grills weren’t hot enough anyhow.
He failed to mention...you need to let the steaks approach room temperature prior to grilling. You can't cook a steak right out of the fridge because it will not cook properly. Next, if your going to say "use butter", don't hack off a block of margarine and slather the good meat with that crap.
www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
No, you do not need to let the meat come to room temperature before cooking it. Microbes grow much faster at room temperature and you also run the risk overcooking the center of the steak.
I used your technique and wow what a great steak I'm finally learning how to cook haha
Love your content man!!! Helped give me the boost to go for my own!!! Steak on!!! Lol
Its Friday night, I,m drunk, and I;m watching this! I'm so manly!
And that's medium, not medium rare.
Its medium at beSt. Wouldn't feed it to my dogs. Waste of meat
Eww, it’s Raw!
I was just about to comment the exact same thing. 4 minutes on each side tops is enough
il- harass shut up bitch
@@bruinsrulz stupid
Very helpful video!
Great video--thanks!
I guess everyone has a different version of MR, those steaks are not medium rare, better call em med at best. And butter at the end is not the star, the steak is...
Grill marks were a little weak....I find that if your fire is more robust you can accomplish that better. I also noticed the meat is "cold" going on the grill. This inconsistency can make for a chilly tough center. If I may also add , cold meat will keep grill marks from manifesting.If you want grill marks, don't oil the grill. EVO is a barrier and sealant when grilling. I've been doing this for awhile and I don't understand. Please explain your rationale.
Henry Hardin should I have the top of the grill closed or open, gas grill btw
Ok, I just finished cooking a steak and after applying a couple pats of butter during the resting period, man... is that ever tasty! Great finishing technique.
First time trying and I got it down to a T. Tastes like a perfect mix of charcoal and lighter fluid.
what if you're using the George Foreman grill?
lol
***** I have cooked some killer steaks on a GF grill! Not the same as a real grill, but better than you might think!
Use the Muhammad Ali grill.
GamerzDailyFix I tried...but I can't even remember where I put it... ;-)
This is Art of Manliness, not Art of Soccer-Momliness
Oiling the grill with Pan Cooking spary, hmmmmm. Ill stay away from that. The oil and towel solution is better and safer.
Nice touch adding the butter during the resting stage.
great video!!!
It dont look like no pepper coming out my G 🤣
Maybe a little over cooked? You can hardly find any red inside it.
Sunlight and the way it is filmed can wash out some of the color. May have looked a little pinker than you think.
I'm going to follow the steps, but definitely add more seasoning
I love grilling steaks like popeye loves spinach, thanks for this technique im gonna try it. this video had me drooling like a saint bernard.
why do people use olive oil on grills.i dont get it.olive oil has a very low smoking point which results in a awful odour and taste.i think olive oil only goes will with salads and raw foods.
You cook dogs
fell off the chair
Yu Hong exactly! this guy doesn't what he's doing
Yu Hong. extra virgin olive oil especially. the cheap olive oil is much better for high heat applications
Grapeseed oil will do
Gas is nowhere near as good as charcoal. The charcoal grill looks to me like the grate was too high - not enough char on them for me.
You said man that fantastic. Thanks man enjoyed your video.
Thank you so much sir!
"You won't cut yourself with a really sharp knife."
Joshua Hollings 😂😂😂
It's true tho. A really sharp knife requires less effort, which means less chance of cutting yourself!😀
That's actually true. It's much harder to cut yourself by accident with a sharp knife. (Old Boy Scout lesson)
Just cant understand the obsession with grill marks.
For most Food's Presentation is key
that's like saying "I just don't get the obsession with the head on a beer."
It means the piece of shit that made your steak knows what he is doing
***** Silly me. I thought it was taste. Otherwise wax fruit would be awsome.
justin4018 I don't get that either. It means about 3 ounces less beer in my mug. Keep the foam; give me the liquid.
thankyou for sharing
the music did my head in . . nice video though
Why is this guy cutting his meat with a machete?
Chainsaw was in the dishwasher.
Coz he's a manly man.
+Maxwelhse killed me ahahah
Because this is not "Art of Sissyness".
Maxwelhse I can't describe how good that reply is
BUT WHAT TEMPERATURE YOU GRILLLLINGGG FUUUCK :)))) Most important !!
Maxymilian Koziol this is a bad video. I'm sure he thinks he is helping, but these directions are too vague. When he put margarine on the steak I just shook my head wondering why I watched this.
Maxymilian Koziol It was a charcoal grill. Also, he said specifically what temperature. Watch it again and listen this time.
Deb B butter is great for steaks and many chefs do that
***** Yes, BUTTER is good on steaks. He used MARGARINE. THAT'S NOT BUTTER.
Sev3r333 he's talking about how hot the actual grill is before laying down the meat on. Not the temperature of the meat after it is cooked.
Amazing video.
So, dumb questions, but I don't think it got mentioned. At what point do you lower the heat? Are you grilling the steaks on "high" the entire time? What setting temperature do you need the grill to be when you start, and what temperature do you cook at?
Your no nonsense approach I just love! Watching all your videos - you focus on the food in its natural state without much fuss.
0:28 - I disagree, Olive Oil has too low a smoke point. You want to use lard or grapeseed oil.
Also the delicate flavor of olive oil is destroyed by heat. Use a fat that won't burn for greasing the grill and save the olive oil for low- or no-heat applications.
Light olive oil would be okay but not extra virgin or any flavored stuff
If you guys in the comments think you're experts, then why are you watching a how to video?
brizzlefizzle We're not experts, but we know how to cook. We're always looking for new tricks to make our steaks either better, more consistantly great, or easier to prepare. I can make a great steak, but it requires some work. Now if you could come up with some way to take it out of a freezer (where it's been for 2 years) and have a delicious juicy steak in five minutes, that would be worth learning! Because right now, there's no way to do that, freezing today isn't the best way to keep a steak, and cooking it takes effort and cleaning. BTW while I'm on the topic, you can cook a great steak on a Foreman grill, but it's not as simple as laying a cold steak on the grill, pressing the on button, and taking it off five minutes later.
Deb B You sit here and say you know how to cook, and you knock a dude for putting butter on steak. As if it's not an insanely common thing to do. The best chefs in the world butter steak, but hey, you should teach Gordon Ramsay how to cook. Because apparently he doesn't know how.
Sev3r333 In this video, he didn't use BUTTER. He used MARGARINE. There is a big difference. There's no reason you can't; but don't tell people that you're using BUTTER if you're actually using MARGARINE. They are not the same thing, and definitely don't taste the same, and behave differently at different temperatures.
+D.E.B. B ...who gives a fuck? Ya fucking food geek....Stop trolling other people's videos and post some of your own,
brizzlefizzle actually i cook hella steaks on my i.g i am way better then this guy,,,, @kingbk6969 on lyfe 💯
I love it
going to try it, never know what you might like till you try it
be liberal with the salt? but im a republican democrat from SPAAAAAACE!