How to Cook a Steak on a Gas Grill
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- Опубліковано 17 лют 2022
- Chef Tom shares How to Cook a Steak on a Gas Grill for some grilling basics. Demonstrating his Tips & Techniques for the Napoleon Prestige P500 Gas Grill he'll walk you through how to get the best result while keeping it simple.
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I grilled my first steaks ever tonight based on this video. They were amazing. My wife couldn’t believe how good they were. Thank You! 😊
I cooked my first steak when I was six
I have a 20yo Weber Genesis Silver gas grill. It's my go-to for quick cooks. Super convenient. Survived many Florida hurricanes. ZERO RUST !
I have a 2001 Genesis that sits on my patio, 24/7/365. Same here, quick cooks like burgers and chicken.
Iulloo I'll lo lipo I
I kollll
Too bad the new ones removed most of the stainless for crap standard steel for the main cabinet
I also have a 2002 Weber Genesis Silver B. I recently replaced the burners, igniter and grates (with porcelain enamel coated cast iron ones). I absolutely love it. The steak method in this video worked perfectly.
Yeah Copy that
For anyone that's interested, he doesn't place the steaks on the grill until he's 6 minutes 13 seconds into the video...
Thank you.
Every word in the video is very important
Thanks
Thank you.
Thank you king
Isn't the internet great for things like this? I feel like we are in the golden age of grilling. You touched on all the key points that we've learned over the years. The dry brine is key!!!! This is the cornerstone for a good steak. I love that you touched on that we don't need to let the steak come to room temp. This has also been my experience. Great video you can't go wrong following your directions!
yes it's a good example of how not to cook a steak it's overcooked needs to be blue rare
I will trust this man's advice from now on. Don't listen to anyone else but this dude!!!!
Wouldn't you want to use a cooling rack for the dry brine process to allow air flow under the steaks as well?
Excellent explanation !! Really enjoyed this. Thanks for producing the video
Perfect explanation as always 👍👍👍
Fantastic!.....Just Fantastic! This was such a GREAT tutorial and full of useful information , but I gotta say,I was jealous as he'll watching you eat that beautiful steak!...
Thanks for taking us back to the basics.
Woah, same name!
Worked like a charm.
What a fabulous video - you had my attention through out to the end. Will try this! Thank you for sharing. I'm gonna get that order of Brine as well.
Great vid. I agree on not needing to sit out to room temp if Grilling. If I’m doing a reverse sear or smoking I always let them come up to almost room temp. Never had a bad meal off my smoker. Keep it up!!
This really helped. I didn't follow the recipe exactly and my steaks came out a little over done but I called my dad and asked him and put the two recipes together. Still they were not burnt to a crisp or anything and came out almost right.
I use my gas grill for vegetables baking short cooks I have never cooked a steak 🥩 on it well I just got to try that !! It will save me some time to. THANKS Chef Tom 👍🏾✌🏾🙏🏾
I have dry brined steaks/chops/chicken for a while, they come out excellent. I put the steaks on a cooling rack over a sheet pan, put on smoked salt, then in the fridge fr a few hours, pull them for an hour or so before grilling, most times a reverse sear. Makes a huge difference in the flavor and how tender it comes out. Great video, thanks!!
Thanks for mentioning room temperature vs. refrigerator. I always wondered.
I love my Napoleon. Best gas grills around. 🔥🔥🔥🔥
Wow! I followed your directions exactly for some good quality angus beef tenderloin steak tips that I got for a good price. These were the best steaks I have ever cooked on my grill ever. Thanks a bunch!
That's great news! Glad this was a help to you; hope you'll join us for a new video every Tuesday and Friday. Thanks for watching!
I like to do a 24-48 hour dry brine on pretty much all steaks I cook. Pork, too, though I almost always stop at 24 for pork. It makes a huge difference in the resulting meat experience.
Started doing that myself this past summer. I'll never go back! haha.
I do a minimum of 24 hours, and as much as 72
How much salt do you use? And what kind of salt? Anything special?
@@handymadness kosher salt. I give it a very thin coating on both sides of each steak. Call it a couple of pinches. But kosher salt. NOT table salt. Put them on a wire rack that fits into a cookie tray, and pop them in the fridge.
@@DisjointedConversations Hi Peter. Got it. Thanks so much. I've never tried this before but I must now!
This was really informative. Thank you!
Thanks for watching!
I agree with almost everything you are saying, except starting from cold because I think it's negative for the meat to start off with short fibers instead of longer. But that's not a big deal over all and I just want to say that you are giving good tips in how to grill a nice steak.
I'd agree but dry brine the steak like he said and it opens up the fibers and produces a great flavor. It's also a more efficient way of temp control. Steakhouses don't have their steaks stacked everywhere at room temp, they take them right out of the cooler.
Dude you’re awesome- great explanation bravo!
Thanks for watching!
I've lived in an apartment for about 15 year and about to move into a house. I'm literally can't wait to get a BBQ
Bro this was an excellent video!
As someone that considers himself a great griller, this was on point!...
I personally go for diamond marks just for eye pleasure but you are deff on point for sure. Great video
A great video Tom...very informative. Also, I'll put in a plug for the Napoleon P500RSIB. I bought mine from you folks a year ago and it's the best grill I've ever had. I'd like to see you do a rotisserie cook of a roast or turkey on the Napoleon. Also, I'm looking forward to see you use the KettlePizza Gas Pro to cook a pizza!
Thanks for the tips!
Thanks for watching!
I like your presentation and the steak sure looks great. Thanks for the tips the more I know the better I cook.🥩
Thanks for watching!
It’s bedtime for me and now I want a steak 🥩! 👍
Such great content
Finally a video mentions a SPECIFIC TEMP to heat the grill to! Everyone else is like crank it up as high as possible, but is that 400 or 700?? Gonna try this out
Very informative. Thanks for the content as always. Thanks Chef Tom!
Thanks for watching!
Great video as always Tom, will have a go at this.
Thanks for watching!
Best method. This works better than Ramsey's method. (Tried it more than once!)
Over all this is one of the Best gas grill , steak cooking videos .
yes he shows you exactly how to overcook a stake it needs to be blue rare
I like that point about a cold steak will get better color/texture on the outside, without overcooking.
Excellent video. Thank YOU.
Glad you enjoyed this one. We release a new video every Tuesday and Friday, hope you'll join us!
Great info Chef Tom!! A great steak is a beautiful thing!
Thanks for watching!
I cannot stop watching! Too many great recipes! Your channel is in my top 5 cooking channels! Keep them coming chef!
Why didn’t you use the sizzle zone just got the P500 and loving it
As always
You're a culinary wizard
Great video and following most of your guidance worked fabulous. Today's steak was easily the tenderest I've done this year. Did the salt several hours early and the meat was dry when I was ready to go. My grill has an infra-red capability and it get's HOT. I didn't leave the steak on the IR piece long enough but with a thermometer (thank you), took it off the regular grill at 135F. Tender, with a capital T!!! I was going to say Well Done, but you were better than that. :-)
9
Excellent tutorial
I'd be interested to see your spin on an Austin style breakfast taco
I looked up "Austin style breakfast taco" and there's no meat in it. Why is this even a thing? Breakfast deserves at at least bacon. Or if you're feeling extra hungover, carne asada. But what do I know, Im just from San Diego.
great job! I've been grilling all wrong!
The marks are on point
J.. Kenji López-Alt
has a good article on resting meats and the reasoning/science behind it.
"The Importance of Resting Meat"
Amazing steak! 😋
Great video! So would these tips and techniques carry over to a griddle or cast iron skillet as well? Do you have a video for those?
You can use these same techniques on a griddle or cast-iron skillet. We don't have a video on this but will definitely consider that in the future.
I have been putting in the napoleon and updated smoker giveaway. Going to keep it up!
Usually I use a central newspaper rub for steaks plus coffee grounds and ground turmeric and onion and garlic powders
Nice!!!!
Hey Chef, can you share a recipe for beef liver? I checked the website and don't see any on there. With meat prices going up its the only beef I can afford. And it has a lot of vitamins in it!
Thank you.
Hat ?
good info, to get a better sear/char i rub each steak with some oil first.
Absolutley beautiful Thank you❤
My recipe is simple. If I do not have the time or inclination to grill over hardwood fire, I grill on the gas grill…. with a small chunk of hardwood over the “flavor bars” to impart the same flavor. As for the steak, if it’s strip or ribeye or porterhouse it’s gotta be aged. Depending on thickness I take it out of the fridge 45 to 90 minutes prior to cooking. I use fresh ground salt, NOT A LOT, and fresh ground pepper (again not a lot). That’s it. A quality steak needs nothing else. Season both sides five minutes before it goes on the very hot grill. Then on it goes. Close the top of the grill. Turn the steak 45 degrees for nice diamond grill marks, flip when needed, again the 45 degree turn. Let it rest a few minutes for that perfect medium rare finish.
Leave butter, spices etc to anyone who wants them. You can add them after the cooking’s done…. IMO a good steak simply does not need any of that.
When u do the drying do u put it in refrigerator or did u put it in refrigerator after the drying ?
I have kind of a small gas grill and I think it doesn't get hot enough. How do I know what temperature should the grill be able to obtain?
Chef Tom, I'm curious as to what kind of salt are you using, kosher or table salt?
Basic question about the dry brine: once the salt starts to pull out some of the water, I would expect some of it to evaporate from the surface of the meat so you end up with a net loss in moisture. Would it be better to wrap it in some plastic foil or something to prevent evaporation?
The moisture released is just on the surface or slightly below. The juiciness of a steak comes from the intramuscular fat rendering during cooking, this is why marbling on a steak is so important. It’s also why cheap steaks, are so hard to make good.
I don't know if I agree with refrigerating the meat before grilling. If it's too cold, you have to over-cook the outer edges just to get the center to your preferred doneness. It's why the sous vide logic has become so popular. Cook everything as evenly as possible to avoid over-cooking. All that said, it depends on your grill/pan, so find what works best for you.
Awesome content. When you moved the steak over to the low heat, did you leave the other burners on high or did you turn those off ?
We are glad you enjoyed this video! The left 2-burners were left on high as the steaks finished over the lower heat. Thanks for watching!
Should you dab dry the steaks before adding the seasonings?
How can I make that brine stuff myself though?
Great tips! It looks delicious, but I don't like any pink in my meat- don't hate! Lol ✌️
A good steak cooked well is a work of art. By well I mean well done. Say what you want but that's the way I like it.
If that’s how you like it, go for it. If you want to taste test a little, cut a chunk of steak (maybe a third) off your next one, salt just that chunk pretty good and let it sit overnight in fridge loosely covered in plastic wrap. Then cook to 130-ish internal next day and compare. I’ve converted a few well-done folks that way. But ultimately, eat what you like.
I didnt see u coat the rack in the bbq before putting the steaks on. Is this on purpose?
Where do you buy your black glove at I look all over place
After you move steaks to indirect heat, do you leave the direct heat burners up? or turn them down, or off ?
This is a great question. As long as the indirect area is isolated, you can leave the direct side on high, turn it down or shut it off. Thanks for watching!
I hardly ever use my gas grill. I prefer my charcoal grill. That’s a great steak cut. I’ve been buying cheaper cuts to save money. I never use a thermometer. I use the touch method which is not reliable
Damn Action Bronson do be cooking
Question for gas grill pros. I recently bought a new gas grill. Nothing fancy, just a generic one from walmart. I noticed that it does not have as big a flame as my old grill that ive had for 16 years. It is not defective or malfunctioning. How can i get bigger flame out of it? Is this a limitation of the grill itself? Or will a better regulator be able to get me more flame?
Some guys use a 20lb. adjustable regulator
Sounds like your grill just doesn’t produce enough BTUs. I’ve been using a gas grill for over 20 years and I’m only on my second one. They’re more expensive but Weber makes really good gas grills that last a long time and put out a lot of heat. When I preheat my Weber for quick cooks like this I get much better charring than in this video.
Good job, I still feel like there’s more of a crunch the times I’ve been to steak houses. Maybe they use a torch?
Coat the steak in oil so the fire does the cooking and heat transfers better rather than the hot grates making the sear marks itself. Restaurants don’t use torches on steaks, that’s some UA-cam cooking shenanigans.
🔥🔥🔥
Thank you for mentioning the whole "bring to room temp" thing... I hate it when videos say that. Personally I like my steaks rare, often even blood rare, or black and blue... can't be done with a good sear iif it isn't chilled...
Curious as so why you didn't bother using the IR sear burner on the P500 grill?
Great question. This video is intended to show how to cook a good steak on a gas grill, most do not have an IR option. If you watch our channel, you know we are a fan of the Napoleon 500 series grills and have utilized the IR side burner in a wide variety of ways. If we were to use the IR burner, our preference would be the reverse sear method, bringing the steak to temp slowly and then finishing it off on the IR burner. Thanks for watching!
@@allthingsbbq Thanks for reply. My P500 is being delivered on Friday, was just curious to what temp you would get the steak to before moving it to the IR sear burner to end up with a medium-rare? 110?
niceee
If I don't have a premixed spice rub, how much of each salt, onion powder, garlic powder, and sugar should I combine?
For dry brining you can just use kosher salt, ~ 1/2 teaspoon per pound of meat. The additional spices will add flavor and color. Thanks for watching!
Chef Tom I love what you dish out but not everybody has a napoleon grill , you should do grilling on something from home depot , like a Nexgrill or something more practical for some viewers !
Thanks
The recipes can be modified for any type of grill. Chef Tom cooks on the grills that we sell at our store. We carry a wide range of grills. You can check them out at atbbq.com
Thanks for watching!
Excited for this because I'm always too afraid to overcook steaks on my grill so I stick to reverse searing, but I don't feel anymore more confident after watching.
Assume we don't all have $2K industrial propane grills that get up to 650. What's the process on my piece of junk Char Broil that only gets up to 515?
Also, 'It's only been a few minutes.' I don't know what to do with that.
Explain it to me like I'm 5 guys.
I get both sides of the grill hot that way the meat isn't getting flipped on top of itself. Then to bring it up to temp wrap it tight in foil and let it rest 10 to 20 minutes.
Buy a wireless thermometer and monitor your steak temps at all times. That way, you know how much time you have left to put on a crust before moving it to a lower temperature zone.
You can also sous vide a steak to your preferred doneness and finish on the grill for grill marks/crust
Get some Grill Grates and you’ll get the higher heat.
My method is the hottest heat possible to sear them and I put the meat on Frozen
Definitely thought it was gonna be, "buy a charcoal grill" lol
Did he season both sides?
Yes he did.
No searing first?
Mmmmm...!
No oil needed ? What if you have a thick rump steak that doesn't have much fat ?
great grill marks. I noticed you didn't cross the steaks before flipping them.
I honestly used to do that, but I realized it's something restaurants do to make the steak more presentable. Doesn't add more flavor. Just my opinion.
Personally, not a big fan of the dry brine method. I found it although the steak was flavorful it wasn’t as tender and juicy as they are when I don’t follow that method. As I’ve turned to using sous vide now for all my steaks before I finish them over hot charcoal, nothing wrong with a good reverse sear method to produce a juicy flavorful steak
Right there with you. The sous vide part changes things. I used to dry brine overnight then grill, which works great. But I found that when I dry brine overnight and then sous vide, and then sear, I end up with a ham-like texture. I read a bunch of stuff by smart people and figured out that the salt absorbs way faster when heat is applied. So salting the night (or even a few hours) before sous vide ends up sort of curing the meat like corned beef. So now I just salt right before sous vide, then sear and it’s perfect. If not sous vide-ing, I will salt a few hours before and then reverse sear using a low grill or oven and it’s just as good.
If your chefs look like this man. Take their advices and go with it
I dry brine overnight in the fridge.
What if you don't like salty steak?
Wood coal will always be far far better than gas. No starter fluid. Use a decent chimney starter. Gas will ALWAYS leave the taste of gas in your food. Seasoning can help hide it but anyone watching, try wood coal with a chimney starter and taste the difference.
How do I cook a black and blue ribeye
Quickly... lol
I mean a more in-depth instruction
@@TexasNationalist1836 I know... I just couldn't help myself... I do mine on extremely high heat with a very well chilled steak, the thicker the better. I flip it, side 1, side 2, side 1, side 2, so nothing stays hot for very long... how long takes some practice and working out based on your grill and your temps...
Use a thick cut. Get the grill as hot as possible. Use a piece of beef fat, leftover tallow from trimming, or a big blob of butter to place on top of your steak while grilling. The heat will render the fat or butter and it will ignite large flames all over your steak giving it the black outside. Flip and repeat after two or three minutes. This should accomplish the black outside and the blue inside. This is often referred to as Pittsburgh style also.
I want that hat lmao
www.atbbq.com/accessories/apparel/hats/atbbq-new-era-9fifty-snapback.html
If Ricky Carmichael got bigger and started being a grill master 😂
FYI never lite a gas grill with the lid closed!
Prefer steak flavor over sauces, rubs or brines ..
Finally..... a video on grilling steak by someone who knows what he's talking about!! Including salting at least an hour before grilling (I go at least 2 hours) and keeping it refrigerated until just before grilling so that the color is not concentrated in the middle of the steak. The misinformation out there is mind boggling. Five Stars!!!
This is the first guy to say cook from cold and now I’m confused man
My char broil gas grill broke after 3 years. I should have bought a Weber instead. I try a charcoal grill. I like gas grill the best. I'm going to buy a Weber gas grill soon. You should have not turned your steak over
It look like your steak was left you should of put them right then turn Over