Reverse Searing A Huge T-Bone Steak
Вставка
- Опубліковано 28 січ 2021
- Reverse Searing A Huge T-Bone Steak
#t-bone #steak #grilling
Reverse Searing a T-Bone on the PK 360
I like steak PERIOD!! I am usually a Ribeye or Filet kinda person but this T-Bone definitely changed my mind!
**What You Need**
1 Huge T-Bone
Your Favorite Steak Seasoning
Salted Butter
A grill you can set up for Reverse Sear
We started out with a 4#, 3" Thick, Giant T-Bone. It did not need any trimming and was beautiful! I but a generous about our "Mississippi Grit" on all sides and let it sit out while firing the PK 360 up.
We filled a Chimney half way up with some Royal Oak All Natural Briquettes. We want a fairly small fire that way this T-Bone will cook nice and slow. Once the coals were ready we dumped them in our PK 360 on one side and set it up for 2 zone cooking. Placed the T-Bone on the Rack with my Thermoworks DOT Probe to monitor the temps. I did rotate the T-Bone half way through the cook so it would cook even.
Once the T-Bone reached 100 Degrees internal, I lit the second chimney full of Royal Oak Charcoal.
Once the T-Bone reached 120 Degrees internal, I removed it from the heat and allowed to rest for a few minutes. While resting, I patted all of the moisture off of the surface of the steak. Once dry, I coated the outside of the steak with melted, salted butter. The oil will help with the searing of the steak and add a great flavor.
I dumped the chimney of coals in the PK 360 and started searing the T-Bone. I did not close the lid and constantly flipped and moved the steak to get a good even sear. I seared to my desired color and crust and the allowed to rest.
The T-Bone had so much flavor and turned out great! Yall make sure to give it a try!
Now that’s a man sized STEAK 🥩. Rib eye my choice of steak but I would give that a go. Thanks for sharing Mark
Thanks
I had a grilled rib eye steak for the first time a week ago and it was the best steak I’ve ever had in my 34 years of living
Missed your Channel. Welcome back. Great cook as always.
Thanks
Why the f*** am I watching this whilst fasting? Well cooked sir
Thanks!
You are just like Malcom Reeds skinny younger brother!! Great video! I know just where to get some hunks of meat like that!!
I appreciate that!
Awesome looking steak, man! My mouth was watering in the end and it ain't even 10:00 AM yet haha. Well done!
Thanks!
Just subbed yesterday. You have a great channel and look forward to seeing what you got.
It's been a while, but this was worth the wait! A work of art.
Thank you!
@@SwineLifeBBQ i wondered where are you.. glad you are back
Awesome cook, as always!!
Thanks!
Woohoo! Mark's back! hope you've had some nice time off!
Thanks! You too!
5 star and amazing work, brother. This is absolutely nuts.
Thanks
Great video the start the year!
Thanks
That looks great, think I'll give this a try. I cooked a couple of tomahawks up over the weekend using your method and they were great. Also threw in a few hickory chips which I'll do for the t bone too!
I wish he posted more, by far the best BBQ videos out there!
We are about to start back up. We have had a ton going on and just now getting caught up. Appreciate the support!
You and Malcom made me want to go visit Pensacola.
Do it!! Its worth it!
Great job, brother!
Thanks!
Country sous-vide. Brilliant.
Pretty much! Thanks!
I just got a 56oz T-Bone 2 days ago! You and your video are a God send!!
Heck yea! Hope it turned out!
Beautiful
Thanks
Love me some of that grit!
Thanks!
🤠🥩👍 that sure looks good!
Thanks
Excellent cook Mark. Introduction of the butter fat prior to sear is a great idea. Fat does wonders waking up the flames and having a consistent amount must help with a more universal sear. The fillet portion was skimpy, but like you noted, it is a t-bone. At least it was thick enough to still get some good bites. Great cook. Thanks for sharing.
It was so good! Thanks!
my wife and I love ribeye oldest son loves porterhouse.
Can’t go wrong with either.
Big ole T-Bone! It looks great. 🥩
Thanks
Just came accesos your video recently. T bone and porterhouse were always cuts I was afraid of ruining but reverse sear was the way to go.
T-bone steak?… That looked like a T-bone roast
It was mighty good!
“That is it... that is it.” 😂😂😂
Dang good cook! I'm not a huge strip fan as well, but local grocery store had them on sale $4.99 lb. Cheap, choice, but I cooked it right and it was great! It wasn't think enough for a reverse sear though.
Thanks! If done right they are mighty fine!
🔥 🔥
DAMN bro!! did you go back in time and raid fred flintstone's fridge!! lol lol nice
HAHA!
Your Boos Block was made in my backyard, literally. Effingham, Illinois 👍🏻
Great cutting boards.
Looks amazing Mark! Do u think the steak ever got beyond 125° after the final sear with this method or do u think it was closer to rare? It looked perfect!
I don’t think so. If it did it wasn’t my much.
Lovely looking steak! Quick question - what make is the chopping board you use please?
Boos block. Thanks!
Topshelf!
Thanks
Nice!! What tumbleweed starter do you like to use?
The Royal oak tumble weeds are my favorite. Burn really clean.
Awesome vid. Would kill to see a lamb vid. Moroccan lamb chops
We got one coming up hopefully.
I have to ask a question. Since watching your videos I am sold on Bear Mountain Pellets. Which is your favorite blend? So far I have tried bourbon bbq, gourmet bbq and mesquite. Thanks and keep up the awesome videos.
Thanks! I am a fan of the hickory, bold, savory, and pecan!
Thanks for the reply. I find when I go to clean my silverbac these Bear Mountain pellets leave very little ash. Cooks seem more flavorful as well.
Bout time you made a video
It’s been a minute!
My dude, that is a roast not a steak! Looks absolutely delicious though. 🥩❤️
How do you get them that thick? Hard to find t-bones that thick. 😔
Keep on cooking
did you have to take out a 2nd mortgage to buy that dude? Excellent tutorial subbed -PawPaw
Where are your grill grates
Sitting on the shelf behind me. Hard to get good surface contact with a tbone.
👍
i aint scared!!!.........hey...wheres the hasselback mississippi prime rib vid??
I still gotta try that.
only in America!!!
You ever pull anything at 140....like a med to med well...?
Not often but if that’s the donees you like definitely go for it! It would still be great!
Lol ,,, the 1 vegan that gave you a thumbs down 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Bro...you gotta put out more content. Everything you cook is ridiculous. I'd watch you make a bologna sandwich
Haha! Thanks!
He did do a smoked bologna video!👍
Yes I know...I’m talking 2 slices of Wonder bread and a single slice of Oscar Mayer.....haha
now put it back on the grill and cook it, what a waste of money. 👎🏻
Well seeing how this video is almost 2 years old, I don’t think I can put it back on the grill. Maybe next time!
Nope not done