A little tip that I haven't seen too too many people do, is to season with salt and pepper, then let the steaks "dry" out in the fridge for about 2 days. It reduces surface moisture and really helps get a phenomenal crust. Just my two cents.
Sir hats off to you, I have been trying to make good steaks for over 30 years and had given up, being a Muslim, I have to eat halal and there are no halal steak houses, but i tried this your style and i swear i cant tell you how perfect they came out, turned grill up to 700F, very high heat but first dippped them in butter after coating in just salt and pepper, 2 min on one side, 2 on the other, then 2 and 2 again, that's it, let it sit for a few minutes and omg it was perfect. Thank you thank you thank you
M Brew...All I can say is :) :) :) Halal or whatever TF the "proper" acquiescence is.... I can't quite get my grill up to 700F but I "burn the $%*&" out of them on the highest temp I've got. I realize things get hot on occasion which is why I'm thankful for ya weighing-in. On a side note, I "burn" my $h!t by way of putting my meat on the TOP grill while turnin' up the HEAT...down low. I can't get my grill up to 700F but I've found 450 sears-em quite enough (with 3-flips and a 10-12 minute session). Hat-tip to YOU Sir, you got it trollin-on...and there's somthin' to be said for that...I've done said it and MOST won't get it:)
Learned how to clarify butter last weekend and tried it for the first time - I did the 2/2 flip , 2/2 as well - then let them sit on indirect heat for 2 more minutes per side (wife likes medium cooked steaks) Best steaks I've ever made Never knew about the oil/coconut oil though - will definitely give that a shot ! Happy to see i was doing it the right way :) Thanks for the video!
I've always grilled some delicious steaks, grilling first and seasoning afterwards. I tried your method yesterday, but used an extra virgin olive oil bath first (a slight nod to my health) followed by a coat of salt, pepper, and powered garlic and then off to my 10 year old Weber gas grill at 500 degrees.There was less sticking to the grill grates, and I have to say the caramelization (Maillard reaction) was much better than any steak that I had cooked previously. This steak was definitely on another level! One day I will splurge and try the coconut butter. I've been dreaming of a grill with an infrared burner, but it's hard for me to believe that it can get much better! Incredible! I agree with many of the others; this is the best steak grilling video that I have seen on youtube. Thank you so much!
Chef Tony, I've watched several YT clips on 'preparing the perfect steak' and yours is the best by far. Simple, clear procedure, and you have a knack for explaining the process in a pleasant conversational style that makes it easy to remember practically everything even after having watched it only once. Finally, the steaks looked awesome!
God bless anyone reading this! Hope you have an awesome day! Seek him while you can! Jesus is the way and the only way and he is returning soon! Whenever you think you aren't loved... Remember the ultimate sacrifice was for love! SUICIDE IS NEVER THE ANSWER! For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. John 3:16 KJV The wages of sin is death (hell) but Jesus payed our wages on the cross, for our salvation! We must turn to God and away from our sinful ways, Confess Jesus is Lord and believe with our hearts that he was risen from the dead by God, and we must be baptized in the name of the Father, the Son and The Holy Spirit and live by His word and Commandments! Trust that God will help with the rest! Seek God today before it's too late! Today could be your last day on earth! Have a blessed day!
I think it's his confidence and self-assurance. He sounds like he knows what he's talking about, those exquisite steaks and the fantastic grill back him up too. Haven't watched the video to the end yet, but I imagine the steaks will come out cooked extremely well.
This guy is so cool and this method is flawless, except for the fact he seasoned THEN oiled!! Heaps of the seasoning just got washed off by the butter/oil :/
I was wondering about that as well. However, salt unlike other rubs like pepper or dry rubs permeates the meat, so maybe salting it prior to the oil ensures the oil does not act as a barrier for the salt. This may be something people do because of their prior trial and error method without even realizing why. But maybe that is the reason. No reason to pepper the steak before the oil though. Additionally peppering before the sear will probably make the pepper burn, but I guess everyone has to decide if they enjoy that taste. I've peppered before and after the sear and it does taste different (depending on the level of sear), but I've enjoyed both outcomes, so can't say one is better than the other.
Ari because that is how it is done in restaurants (the title of the video)... they season then dunk. And the salt needs to make contact with the surface of the meat, it would not if the steak was coated in butter.
Not too shabby there Guy this Ole Timer goes the Prime Black Angus Porterhouse...I have a cast iron skillet smokin Hot already that’s been sitting on my grill since I fired her UP...Tastes like MORE...Oh soooooo good
I will stick with my masterbuilt gravity series. Never had a problem with temp rang through the cook, doesn't matter if its a few hours or 14 hours. When i set it i know its not going over or under buy more than 5 degrees. Pellets are for the soccer mom or the hockey dad. A friend of mine came over for a head to head cook off with his pellet box. It was unanimous the masterbuilt beat the snot of it in every way.
Just tried this method.....you forgot to mention that one should keep a fire extinguisher handy as the 50/50 clarified butter and coconut oil are fairly flammable but the 🥩s came out muy bueno!
Just recently tried "dry brining" a strip steak.Was so delicious.think Steak flavor ×10.Just pre season steak for up to 10 hrs in my opinion.And Sear!Make sure those steaks are at least an inch and a half or two inches thick!!!
I would prefer the infrared from coming on the top. That way I can sear as a broiler in the oven. I have Weber Genesis 3 burner with a sear burner (so a 4 burner) and if I turn all the far 3 burners on high, I can easily get 600 + degrees to sear just like this without the infrared. So the basic burners below are plenty but an infrared up top would be clutch
You will love the video we are working on now! Searing a big bone in Ribeye on the Weber Genesis sear station. Infrared on top would be awesome as well, Salamander style broilers crank out some great stuff in steakhouses.
Sprinkle Kosher salt lightly..both sides...refrigerate overnight or a few hrs...this will tenderize the meat more..especially with cheaper cuts.. let sit at room temp for 20 min prior to grilling..😉
Tony, I was wondering why you applied the rub to only one side of the steaks? Thanks for the recipe and informative video demonstration. The Lynx is a VG grill.
A few thoughts. He didn't turn them on the side to render the fat down. I would do this. Secondly I know the coconut oil has a high burn temp but isn't the taste a bit too strong? I would prefer a more neutral tasting oil...perhaps the butter offsets this, I don't know. But the steak surely seemed to turn out perfect.
Various brands of coconut oil vary in how much coconut flavor they have. There is a good liquid coconut oil at the store near me that doesn't have much flavor to it. Yes, certainly a good method to grill the sides if you want to.
Could you dunk the steaks before you season, or would that be a bad idea? What about salting in advance, like 2 hours ahead, or even 24 hours? that may prevent some of the seasoning being lost to the dunk.
The seasoning tends to stick to the meat better if you season first. It won't ruin anything if you do it the opposite way - you can always add salt and pepper after slicing if you prefer :) Some people season more ahead of time, yes. I don't normally season ahead of time unless I am brining or marinating with more spices than just Salt & Pepper.
You sir are one bad mo fo. I've got a friend that does with with similar results. All he asks is to bring your own beverages, let him buy the cuts and reimburse him, and help clean up a little afterwards. He always pays for the potatoes and asparagus. You really can't beat that.
Tony, thanks for another great video. Those steaks look amazing (before and after grilling). Quick question, did you grill them the whole time with the lid open? Randy
Looks spectacular. Does the seasoning flavor get compromised when you eat it since you coat the steak with butter after seasoning? What if you were to butter first then season? Would the steak taste relatively the same?
It would taste relatively the same, however, you'll want to move quickly when seasoning after the dunk. Don't want to lose a whole lot of the butter. Also, if you dunk before seasoning while trying to move fast as to not lose the butter, the seasoning will fall off anyway. Patting down the seasoning well before dunking is what I have found to work the best.
How on earth do you avoid overcooking when having them on a super hotburner like that for 8 mins? I usually pan cook mine on cast iron for 4 mins total and sometimes they still come out a little overcooked.
A little tip that I haven't seen too too many people do, is to season with salt and pepper, then let the steaks "dry" out in the fridge for about 2 days. It reduces surface moisture and really helps get a phenomenal crust. Just my two cents.
Wow! Haven't heard that one before. You better believe I'll be trying this ASAP. Thanks Wade!
Nice
Nice. I want to try this. But who plans out there steak feasts? I might want chicken 2 days later.. lol jokes🤣😂😂
It’s called dry brining and 24 hours is optimal but you can do it even for an hour or two if needed
I prefer a Ribeye but that new York strip looked great
Thanks!
Sir hats off to you, I have been trying to make good steaks for over 30 years and had given up, being a Muslim, I have to eat halal and there are no halal steak houses, but i tried this your style and i swear i cant tell you how perfect they came out, turned grill up to 700F, very high heat but first dippped them in butter after coating in just salt and pepper, 2 min on one side, 2 on the other, then 2 and 2 again, that's it, let it sit for a few minutes and omg it was perfect.
Thank you thank you thank you
I am glad you finally nailed it! Nothing more rewarding than pulling a juicy steak off the grill :)
M Brew . Great❤
Assalam alaikum wr. wb. M Brew,
Glad it worked out for you. Now I need to give it a try and inshAllah it will also work for us.
Wasalam,
Emad
M Brew...All I can say is :) :) :) Halal or whatever TF the "proper" acquiescence is.... I can't quite get my grill up to 700F but I "burn the $%*&" out of them on the highest temp I've got. I realize things get hot on occasion which is why I'm thankful for ya weighing-in. On a side note, I "burn" my $h!t by way of putting my meat on the TOP grill while turnin' up the HEAT...down low. I can't get my grill up to 700F but I've found 450 sears-em quite enough (with 3-flips and a 10-12 minute session). Hat-tip to YOU Sir, you got it trollin-on...and there's somthin' to be said for that...I've done said it and MOST won't get it:)
CD Jesus, really?!?! They're cooking a steak here u moron! Give it a rest!!!
Learned how to clarify butter last weekend and tried it for the first time - I did the 2/2 flip , 2/2 as well - then let them sit on indirect heat for 2 more minutes per side (wife likes medium cooked steaks)
Best steaks I've ever made
Never knew about the oil/coconut oil though - will definitely give that a shot ! Happy to see i was doing it the right way :) Thanks for the video!
I’ve done this step by step several times now and my steaks have come out amazing. Please never take this video down
Glad you love it!
I've always grilled some delicious steaks, grilling first and seasoning afterwards. I tried your method yesterday, but used an extra virgin olive oil bath first (a slight nod to my health) followed by a coat of salt, pepper, and powered garlic and then off to my 10 year old Weber gas grill at 500 degrees.There was less sticking to the grill grates, and I have to say the caramelization (Maillard reaction) was much better than any steak that I had cooked previously. This steak was definitely on another level! One day I will splurge and try the coconut butter. I've been dreaming of a grill with an infrared burner, but it's hard for me to believe that it can get much better! Incredible! I agree with many of the others; this is the best steak grilling video that I have seen on youtube. Thank you so much!
Glad you liked it! Thanks following along!
Chef Tony, I've watched several YT clips on 'preparing the perfect steak' and yours is the best by far. Simple, clear procedure, and you have a knack for explaining the process in a pleasant conversational style that makes it easy to remember practically everything even after having watched it only once. Finally, the steaks looked awesome!
Thanks so much! It is always great hearing a video helped someone with the process :)
Awesome looking steaks Tony!!! Great tip on dunking the steaks in clarified butter too. Yum!!!!
+T-ROY COOKS As Paula Deen would say.. I love butter! Thanks for stopping by T-Roy, I hope ya'll have a great weekend!
God bless anyone reading this! Hope you have an awesome day! Seek him while you can! Jesus is the way and the only way and he is returning soon! Whenever you think you aren't loved... Remember the ultimate sacrifice was for love! SUICIDE IS NEVER THE ANSWER!
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
John 3:16 KJV
The wages of sin is death (hell) but Jesus payed our wages on the cross, for our salvation! We must turn to God and away from our sinful ways, Confess Jesus is Lord and believe with our hearts that he was risen from the dead by God, and we must be baptized in the name of the Father, the Son and The Holy Spirit and live by His word and Commandments! Trust that God will help with the rest!
Seek God today before it's too late! Today could be your last day on earth!
Have a blessed day!
That was a really good commercial.
I dont know what it is but I like this guy.
I think it's his confidence and self-assurance. He sounds like he knows what he's talking about, those exquisite steaks and the fantastic grill back him up too. Haven't watched the video to the end yet, but I imagine the steaks will come out cooked extremely well.
Another well done video with some awesome tips as well.Thanks for sharing Tony.
+Cris Workizer Thanks for stopping by cris! Cheers!
Butter is essential and healthy for you. It also lubricates your arteries.
Agreed. And salt keeps your blood pressure from getting too low.
gotta have that butter to lube up the meat so it slides down nice
@@TheJusnic82 that's what she said...
Butter is good for you not margarine
that's why every morning you should take 2 tbs of butter
Those were some of the best looking steaks I've ever seen
They were some beauties!
I believe that this video just helped me decide on which grill to get, I like the split design of a infrared burner and gas side for convection
Right on!
Thanks Tony . Now I want a grilled steak and it's only 8am
That is the best looking grilled meat I've ever seen. Wow! Very nice
Thanks Brad! It tasted awesome!
I learned a lot from this video especially about the butter and the dunking
Glad it was helpful!
Probably one of the best steak videos I've seen. It's all about that sear!
+AdventuristoSupremo Thanks! All about that sear!!
I've personally NEVER seen new yorks that marbled.. Wow..
They were some beauties!
That is exactly what I was just thinking
D.Steele looks like fuckin' Waygu steak
Tony, that my brother was a bad ass cook...very well executed.. need to chat with you on some propane grills.. Thank you brother ...
Johnnyanti-feministCash it's science at its best .
This is such an excellent tutorial. Thanks Chef Tony.
Thanks for watching
nice content
I hope you keep update :)
Thanks, glad you enjoyed!
This guy is so cool and this method is flawless, except for the fact he seasoned THEN oiled!! Heaps of the seasoning just got washed off by the butter/oil :/
Ari what if that's what he was going for. Like maybe he puts excessive amounts then has it washed off and it's like perfect?
Perhaps this is it, but that seems like a bit of a waste
Ari agreed. I would have oiled then seasoned
I was wondering about that as well. However, salt unlike other rubs like pepper or dry rubs permeates the meat, so maybe salting it prior to the oil ensures the oil does not act as a barrier for the salt. This may be something people do because of their prior trial and error method without even realizing why. But maybe that is the reason.
No reason to pepper the steak before the oil though.
Additionally peppering before the sear will probably make the pepper burn, but I guess everyone has to decide if they enjoy that taste. I've peppered before and after the sear and it does taste different (depending on the level of sear), but I've enjoyed both outcomes, so can't say one is better than the other.
Ari because that is how it is done in restaurants (the title of the video)... they season then dunk. And the salt needs to make contact with the surface of the meat, it would not if the steak was coated in butter.
Beautiful cook Tony! Bravo man!!
+Ballistic BBQ Thanks Greg!
Hands down the best how to video on steaks!
Thanks :)
No, some people would tell you sous vide, but I'll never do that either.
P.S. That's only because I'll probably never own this kind of grill. ; )
Perfect cook! Nicely done!
Thanks again!
I like it
Thanks for watching!
That's the way to grill a steak. I'll never use this technique, but it's nice too know😤😤
Damn those are nice steaks.
I lovw youtube cause i gwt tonread all tuw professional grillers and their advice lol
👍very nice
marbling is amazing.
Not too shabby there Guy this Ole Timer goes the Prime Black Angus Porterhouse...I have a cast iron skillet smokin Hot already that’s been sitting on my grill since I fired her UP...Tastes like MORE...Oh soooooo good
You made a very helpful video keep up the good work
Thank you, glad it helped!
Awesome 👏
I benefited from this video and now believe I can create a more taste steak
Excellent!
just made the best steak ive ever had! this video is amazing
Thanks so much! We are always excited to hear from someone who tried the method!
Tony is the best on your channel!! Just Amazing!!!
Thanks!
I will stick with my masterbuilt gravity series. Never had a problem with temp rang through the cook, doesn't matter if its a few hours or 14 hours. When i set it i know its not going over or under buy more than 5 degrees. Pellets are for the soccer mom or the hockey dad. A friend of mine came over for a head to head cook off with his pellet box. It was unanimous the masterbuilt beat the snot of it in every way.
Never knew you could make your own clarified butter. Cool tip. Great video.
Glad you enjoyed the video! Thanks for stopping by!
Dud this is seriously making me want to eat, that means you're making good videos
+Tyler Peacock Hahah, I love making people want to grill and eat! Thanks for watching!
Just tried this method.....you forgot to mention that one should keep a fire extinguisher handy as the 50/50 clarified butter and coconut oil are fairly flammable but the 🥩s came out muy bueno!
looking great!
Just recently tried "dry brining" a strip steak.Was so delicious.think Steak flavor ×10.Just pre season steak for up to 10 hrs in my opinion.And Sear!Make sure those steaks are at least an inch and a half or two inches thick!!!
Nice, glad it came out awesome!
The marble on them steaks are insane!
+Jeremiah Johnson Yeah, it was like Christmas morning when I opened the box!
Wow, phenomenal job!
Thanks for stopping by!
I would prefer the infrared from coming on the top. That way I can sear as a broiler in the oven. I have Weber Genesis 3 burner with a sear burner (so a 4 burner) and if I turn all the far 3 burners on high, I can easily get 600 + degrees to sear just like this without the infrared. So the basic burners below are plenty but an infrared up top would be clutch
You will love the video we are working on now! Searing a big bone in Ribeye on the Weber Genesis sear station. Infrared on top would be awesome as well, Salamander style broilers crank out some great stuff in steakhouses.
I used this same procedure grilling cap steak! Awesome technique!
Glad it worked well for you! Cheers!
USDA prime is the way to go no question. Great video
I certainly never regret cooking quality beef! Cheers!
Perfect
Thanks for watching!
He knows what he's doing
+Ivan Chedah Haha, I try!
KEEP IT UP,TONY!
+Lonnie Villarreal You know it!
Sprinkle Kosher salt lightly..both sides...refrigerate overnight or a few hrs...this will tenderize the meat more..especially with cheaper cuts.. let sit at room temp for 20 min prior to grilling..😉
Perhaps, but keep in mind this is a Prime Aged cut of beef. Very high quality.
You and your crew are great! Thanks, I love the way you show is put together.
+akidojlaw537 Thanks so much, we appreciate it! Thanks for watching!
I thought infrared burners wouldnt let the flames get in touch directly with the steak. Am i wrong?
Didn't sous vide and got perfect redness distribution. Much respect!!
Thanks, glad you like the video!
What a picture! I can smell it! 😛
+VadikDrv I am glad your screens have smellovision, I need those screens!
Your tutorial vid suits me the best. Thanks sir!
Glad it helped!
Crispy outside,, still juicy inside😍
It was YUM!
never seen a strip look that amazing
It was a beauty!
What a beautiful piece of steak
+nick Phillips Yeah, those steaks were beauties! Mmmm, making me hungry again!
Wow those steaks look amazing.
+FitAnge S Thanks Ange, they were delicious!
I rate this in my top 2 steak vids on UA-cam, and believe me I've seen hundreds! Amazing stuff Tony!
Thanks so much Earl! Glad you enjoyed it.
Looks delicious ! Seems to be a good steak to start with !!
Thanks for stopping by.. it was a great steak!
Nicely done
Thanks for stopping by!
Thanks for the video.
Sure thing!
Now that's my kind of steak.
Awesome cook.
+The Backyard BBQ Show - BBQFOOD4U Thanks Jason!
Do you close the lid when searing the steak.
WOW great video
Thanks!
What about using House of Tsang stir fry oil?
It's oil infused w/garlic,green onion and ginger...
Burn temp of cottonseed oil is around 450F, so yes that would count as a high heat oil.
1000 times better than any pan steak!
Agreed!
Very nice
Thanks for watching!
@@BBQGuys I liked your performance.. 👍🏻
Beautiful , im going to try the clarified butter on my next cook....!!!
Awesome!
3:21
I was really hoping to hear the sizzle of the steaks hitting the grill.
5:37 I Wonder how many takes it took to get that last clip just right ?
Gorgeous sear!!!😋🤗You could strike a match on that baby lol!😉
One of the best BBQ VID ever! Love this!
Thanks :)
But it’s not bbq he’s basically using an outdoor stove. Get a stick burner you fuckin women.
Nice job sir
Ribeye my favorite
I have a charbroil grill
Tony, I was wondering why you applied the rub to only one side of the steaks? Thanks for the recipe and informative video demonstration. The Lynx is a VG grill.
Both sides, glad you enjoy the Lynx grill! You are welcome!
Steaks look great. How do you not lose juices when you check the temp the first time and put back on the grill? Thanks
See more here: www.bbqguys.com/recipes/grilling-perfect-steak
Thank you great job
Yum
Agreed!
A few thoughts. He didn't turn them on the side to render the fat down. I would do this. Secondly I know the coconut oil has a high burn temp but isn't the taste a bit too strong? I would prefer a more neutral tasting oil...perhaps the butter offsets this, I don't know. But the steak surely seemed to turn out perfect.
Various brands of coconut oil vary in how much coconut flavor they have. There is a good liquid coconut oil at the store near me that doesn't have much flavor to it. Yes, certainly a good method to grill the sides if you want to.
Looks great chef....love the crust built!
Thanks!
Great Steak Thanks
Thanks for watching!
OMG! Your channel is amazing! I want to try a lot of this isht!
+Richard G hahah, thanks!! I hope you do try a lot of it!
Could you dunk the steaks before you season, or would that be a bad idea?
What about salting in advance, like 2 hours ahead, or even 24 hours? that may prevent some of the seasoning being lost to the dunk.
The seasoning tends to stick to the meat better if you season first. It won't ruin anything if you do it the opposite way - you can always add salt and pepper after slicing if you prefer :) Some people season more ahead of time, yes. I don't normally season ahead of time unless I am brining or marinating with more spices than just Salt & Pepper.
You sir are one bad mo fo. I've got a friend that does with with similar results. All he asks is to bring your own beverages, let him buy the cuts and reimburse him, and help clean up a little afterwards. He always pays for the potatoes and asparagus. You really can't beat that.
Hahah, thanks! Yeah that is a pretty awesome deal, a good friend indeed!
Those steaks ! I need one NOW !
Lol, I hope you fire up the grill soon!
Tony, thanks for another great video. Those steaks look amazing (before and after grilling). Quick question, did you grill them the whole time with the lid open?
Randy
Yes, over infrared I left the lid open, when I moved them over to finish them I closed the lid. Thanks for stopping by!
Is the clarified butter Mixed with oíl? If so, what kind of oíl?
Wooooow! Watching this make me wanna eat BBQ steak!!!!!
BTW you sound like Butters
I hope you sear a steak soon :) I sound like Butters from South Park? That is a first!
Looks spectacular. Does the seasoning flavor get compromised when you eat it since you coat the steak with butter after seasoning? What if you were to butter first then season? Would the steak taste relatively the same?
It would taste relatively the same, however, you'll want to move quickly when seasoning after the dunk. Don't want to lose a whole lot of the butter. Also, if you dunk before seasoning while trying to move fast as to not lose the butter, the seasoning will fall off anyway. Patting down the seasoning well before dunking is what I have found to work the best.
BBQGuys awesome thanks for the help! I will use your method of seasoning first.
looks juicy
Great looking steak!
Thanks!
magnifique viande: bravo :))
Thanks fam
Good info.
How on earth do you avoid overcooking when having them on a super hotburner like that for 8 mins? I usually pan cook mine on cast iron for 4 mins total and sometimes they still come out a little overcooked.
See more here: www.bbqguys.com/recipes/grilling-perfect-steak
I’m not a Chef but I’d dunk the steaks before seasoning allowing the seasoning to bind to the steak.