8 Mistakes when Grilling Steak.
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- Опубліковано 30 тра 2024
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I participate in the Amazon Services LLC Associates Program, an affiliate program which allows UA-camrs to earn an extremely small commission with no extra cost to you. Using the links I provide help me reinvest in the channel to provide a better viewing experience. - Навчання та стиль
Johnny I have learned a tremendous amount from you since I joined your channel. Everything I smoke or grill now comes out perfectly. I would love to challenge you on a full fillet of king salmon. I have it dialed in now and you would be impressed. All my venison is cooked to perfection now because of you!
Hey Alex! I am glad to hear about your grilling/smoking success. I do have some bad news… I do not like Salmon. I am from the gulf coast, I enjoy flounder, reds, red snapper, specs, and other gulf fish. They have a nice clean taste. Salmon taste like fish that has sitting around for days and is about to go bad. Maybe that is because I have never had fresh salmon before. But it is not something I cook or eat.
Lots of great advice but the most important thing is definitely a good instant read thermometer
Indeed.
Great Video my Friend. it's absolutely correct how you explained how to cook a thick steak. Have a geat weekend and keep cooking!
Thanks, you too Nelson!
This was a great video Johnny. Straight to the point on every tip 👍🏽
That's how I role Robin. Take care!
Great points. The steaks look great. Cheers, Johnny! 👍🏻👍🏻✌️
Thanks 👍Dwayne!
Another great video, Johnny! I learn so much from your YT channel. Appreciate all the effort you put into it. Cheers! 🍔🍺
Awesome 😎
good stuff, i really appreciate your videos. i've been making these mistakes 🥩🔥 with steaks on the grill for 35 years.
i have used a gas grill for about the last 10, and it got old and worn. so, i just got a weber kettle in the metallic copper color. what a beauty! 😍 i also got a slow-n-sear (standard). that works amazingly well. And I put a big 3 1/2" kamado style thermometer 🌡️ with a 900° range below the lid vent. it's kinda long, so it points down into the indirect area perfectly. i just got done grilling pollo asado while watching your chicken thigh and chicken breast videos. how awesome! 🔥 thank you.
hey Izzie! Awesome!
Great tips thanks from Galveston County
Nice!
All great tips, Johnny👍Buying thicker steaks definitely helps me achieve the temp I'm after.
Yes it does! Take care Bobbi.
Dry brining a steak, awesome! How have I never tried this.
You should! Works out well.
It does well for what it does. It makes the meat more tender and juicy, but it also changes the texture and flavor. Personally I prefer to not dry brine due to those changes.
I swear by dry brine!
I really love your content bud. Keep up the great work!
Glad you enjoy it! Take care.
Gr8 vid Johnny!!! Just did a NICE rib eye just how you described here...CHOMP!!! 😋😋 😋
Nice!! Thanks Chris.
Great tips and very informative! I've never tried dry brining, but I'm going to now.
Thanks Daymon.
Johnny you are the master sir love your grilling sir keep it going sir
Thanks Henry!
Anothe great video sir!
Lots of folks claim steaks are the easiest thing to grill but for me they are my white whale!
We’re on a tight budget over here so for us it’s typically top sirloin. I’ve tried the traditional three minute per side sear/finish indirect, cold grate, reverse sear (if it’s decently thick) and the “Just Keep Flipping” method. Still trying to figure out which one provides the most consistency with our sirloins.
I feel being armed with these tips I can better tackle my consistency issues! Thanks again for another quality video! 🙏🔥🥩🔥
I grill sirloin steaks as well. I gennerally marinade them first... and then grill. Very lean steak, definitely want to get a thicker cut so you can hit your temp and the steak remain juicy.
Thanks Johnny! 🙏
Relaxing the steak, that is an excellent description rather than room temp. OK, off to the butcher shop to find a nice cut. It is easy to fall into any of these 8, thanks for the refresher and reminder Johnny.
Hello Brian! Get a good one!
Great stuff, man!
Appreciate it!
Great tips Johnny especially the last one, cook it to your favorite doness (temp). Even though I don't like doing it I'll cook my wife's "well done" LoL.
Yep, you definitely want to grill the wife's steak perfectly!
Great tips!
Thanks!
Hi Johnny...have you tried a chuck eye steak? I love them cut from the first part of the chuck roll next to the rib eye. Love your vids and I always learn a lot!!
Yes I have, not very easy to find that cut at the grocery store.
Love it!
Thanks!!
Great tips, Johnny! And some perfectly cooked steaks!👍👍
Thanks Kevin.
Once again, a terrific video: concise, informative, succinct.
Thanks SoM.
@@Viewtoagrill Content: terrific. Editing: great. Attitude: real. Like I said, another rock solid vid.
Enjoy all your videos Johnny!! What is your favorite charcoal for grilling?
I like using B&B… or lump… I am having too many bad experiences with Kingsford lately… something has changed with them.
@Viewtoagrill Thanks Johnny..I've been thinking about trying B&B myself!
I'm assuming you are adding kosher salt to both sides of the steak for brine, what about sides? I would have thought putting steaks in refrigerator over night would dry them out, as refrigeration pulls moisture from the air.
Hello Billy. This method is called dry brining. The salt will draw moisture, the moisture will devolve the salt… then will get absorbed back into the meat. The exterior will dry out, the dry exterior will help with a better sear. I do this with all protein except seafood. I know it does not sound ’right’ but try it.
@@Viewtoagrill Thank you Johnny, I will use this method next time.
Great video Johnny! Really good tips. I do want to say though, that one of my absolute favorite steaks to grill is a flat iron steak, which is pretty thin just because that muscle is a very thin muscle. A lot of people get around that my marinading it so that it does not burn up on the grill, but what I like to do is just dry brine it, and then cook it real low indirect at like 225 until it hits 100 degrees internal (takes about 30ish minutes), then ill take it off for a min, open the bottom vent, and hit my coals with a leaf blower to get it hot, and sear it flipping every 30 seconds until I like the color. When I hit like 130 internal I stop , pull it off and rest it. that gets me to like 133 to135 after a 10 min rest and its perfect.
I like to grill a flat iron steak as well. I don't get it very often but it really does have a great flavor. Take care Thomas.
Flat iron steak on a cast iron pan with some butter is a great way to go. I've had a lot of tasty results with that.
@@kimlog7476 it might very well be my favorite steak, any way it's prepared. Especially for the cost!
What's better?
Reverse sear like you did or the way guga does it: Flame then indirect
For a thicker steak I like reverse… thinner steak… flame then indirect… my comp steak… I go for a shorter reverse… then direct to get the sear… then indirect again to dial in the internal temp.
Thank you
For a medium steak, what temp are aiming for?
I would take off T around 137… carry over temperature will get to the mid 140s
@@Viewtoagrill heck yea. Thanks.
So it’s okay for the flames to touch the steak? I thought that flare-ups were bad. Also, lid on or lid off during searing?
Lid off during sear, at least on a kettle. Charcoal fires get hotter with more air.
Hello Odom214. Flare ups are good. Leaving your steak over a flare up too long is bad. The flare up flame is searing your meat.
Yep! Lid off!
@@Viewtoagrill “kisses” of flame. Got it. Thanks
Link to the rack/tray
Hey Raul. Here it is. amzn.to/3i07wZL
Thanks for watching.
My wife won’t eat a steak unless it’s well done.
She’s a Philistine.
Hello BTJ. Well done steak is more common than people think.