@@ChefEricGephart great have a good time over there. pitmaster X is also a favourite for me in Holland hope you guy's make a video out there in his studio 😃
Hola Chef! It’s been a while since your last video. Me and my Kamado Joe miss your friday recipes. Hope we see a new video very soon. Saludos desde Mexico!
Wow, lane's scorpion rub on ribeyes steaks never goes wrong, so does the harry saw dust. Sherry soy mushroom steakhouse from chef Eric for side disc will shine a dinner night .
I mean this is stunning as usual Only chef Eric can make a overcooked well faux over cooked steak look phenomenal But how many more weeks do we have to wait for the berry peanut butter French toast 🔥
I am the only one in my family who can actively get away with serving my father in law anything less than well. I’ll pass this method to other family members too. 😆
Dear Chef Eric. My 5 & 1/2 yo son and I are huge fans of your channel. We give most recipes a go on our Komodo, but especially love the ribs! We were wondering whether you had some non-spicy (young kid friendly) seasoning rubs and/or marinades that you could suggest for ribs or steaks as Maxwell finds the Lanes BBQ brisket, sweet heat and scorpion rubs a bit too spicy but still want to get that bark and flavour through the meat when we go low and slow on the Joe. Any advice greatly appreciated. Sean & Maxwell, Melbourne Australia.
Nice job 👏 Folks who like their steak still mooing or as you say "In the deep fryer", aren't utilizing the full potential of flavor in the steak. I feel sorry for them, really
Chef Eric…love the videos. I was wondering if you have a hack for getting more tender steaks. My wife has difficulty swallowing so we eat the tenderloin almost exclusively and I do a decent job with them. We both prefer our steaks medium. Is there a way to get something like a strip extra tender? The city we live in has limited availability (butcher-wise) and we can’t afford to break the bank. Thanks.
Try the reverse sear. Cook it low and slow (grill hemp around 225. Cook the steak to an internal temp of 120 (flip at the half way point) Rest the steak and switch you grill to direct and raise the temp to 500. Sear to desired internal temp and even bark. Also make sure you are slicing across the grain. All the best Chef E
there are many times, we cook, we cook to make happy, and to please, to please all takes love and a sigh.. but we do it
Yep
Clever clever! Going to make this for a buddy who likes hockey pucks. Like you said… guess I’ll be cooking for them for life lol
🤣🔥🤙🏽
I love my cross hatches. And now you’ve made me self conscious. I’m rethinking every aspect of my grilling life. Thanks.
Mind blown. Chef Eric, hats off to you sir!
LOL... Well done job Chef :-D!!! Our General Family Manager has to have well done steak too and cooking it exactly same way for her ;). Cheer Eric!
🔥🔥🔥🤙🏽
Great idea! Thanks.
🙏🏽🔥🤙🏽
Was waiting for this, since I met you in ATL! You weren't kidding! What a hack!!
What a day🔥🤙🏽
Oh oh ohw!!! Chef what a great steak in 2 different ways 😋 like them both great video again 👌💪👊
cheers from the Netherlands 🇳🇱
Cheers my friend. On the way to Netherlands next week. Hanging out with PitmasterX
@@ChefEricGephart great have a good time over there.
pitmaster X is also a favourite for me in Holland hope you guy's make a video out there in his studio 😃
That steak looks so good I’m drooling.
Hola Chef!
It’s been a while since your last video. Me and my Kamado Joe miss your friday recipes.
Hope we see a new video very soon.
Saludos desde Mexico!
Killing it chef!
🔥🤙🏽
I do this all the time for my wife, it’s just become part of my normal steak routine haha
For the win my friend 🔥🤙🏽
Great hack, for sure.
🔥🤙🏽
Well done.🙃
🔥🤙🏽
Wow, lane's scorpion rub on ribeyes steaks never goes wrong, so does the harry saw dust. Sherry soy mushroom steakhouse from chef Eric for side disc will shine a dinner night .
🤣🔥🤙🏽
WOW👍🏾
🔥🔥🔥🤙🏽
What happened to the Saturday Videos? I miss them
You save my marriage, lol
🤣✅🤙🏽
I mean this is stunning as usual
Only chef Eric can make a overcooked well faux over cooked steak look phenomenal
But how many more weeks do we have to wait for the berry peanut butter French toast 🔥
🤣Aw that’s going to be a great one.
I make the videos and send them over but don’t set the post schedule 🤙🏽
I am the only one in my family who can actively get away with serving my father in law anything less than well. I’ll pass this method to other family members too. 😆
🤣🔥🔥🔥
Dear Chef Eric. My 5 & 1/2 yo son and I are huge fans of your channel. We give most recipes a go on our Komodo, but especially love the ribs! We were wondering whether you had some non-spicy (young kid friendly) seasoning rubs and/or marinades that you could suggest for ribs or steaks as Maxwell finds the Lanes BBQ brisket, sweet heat and scorpion rubs a bit too spicy but still want to get that bark and flavour through the meat when we go low and slow on the Joe. Any advice greatly appreciated. Sean & Maxwell, Melbourne Australia.
Try lanes bbq Q-Nani
Nice job 👏
Folks who like their steak still mooing or as you say "In the deep fryer", aren't utilizing the full potential of flavor in the steak.
I feel sorry for them, really
Well done.... not my steak, your trickery😂!
🔥🤙🏽
Chef Eric…love the videos. I was wondering if you have a hack for getting more tender steaks. My wife has difficulty swallowing so we eat the tenderloin almost exclusively and I do a decent job with them. We both prefer our steaks medium. Is there a way to get something like a strip extra tender? The city we live in has limited availability (butcher-wise) and we can’t afford to break the bank. Thanks.
Try the reverse sear. Cook it low and slow (grill hemp around 225. Cook the steak to an internal temp of 120 (flip at the half way point) Rest the steak and switch you grill to direct and raise the temp to 500. Sear to desired internal temp and even bark.
Also make sure you are slicing across the grain.
All the best
Chef E
Really great meeting you at the fire event for Atlanta grill company! Any thoughts on reverse sear vs this method?
Love it for a thicker cut. Still take it to MR+ then cook further after the slice if needed
Could you use a soap stone instead of the cast iron?
Absolutely
Chef is there a reason you put the rub on and then the oil as opposed to oil and then the rub?
I don’t like to add a fat layer between the salt and the actual meat
My Catholic upbringing understands this. But it's still not right.
Nobody asked about your religion, shut it.
The well done is still red in the middle.
Slice it thinner or cook it longer. You do you🤙🏽
Good method, but not for me either. Haha
Solely for cooking for someone else🔥🤙🏽