I want to thank you Jerry for all of your help on this channel. Your tips and tricks in the videos have made a huge difference in my Weber Q game! Please keep them coming! 7:28
Just purchased weber Q2200 and a stand for camping. Will definitely try reverse sear with it! Webers are awesome, Love my genisis II(daughter is still using my gen II gold from 20 years ago!) Thanks for making the videos.
Thanks for watching! The Q2200 will be great for camping (a little bit heavy to haul around too far away from your vehicle, but still works great). The reverse sear is a great technique. I actually just did a video that will come out soon where you cook a steak of the same thickness right on the grill... it's tasty and did turn out, but requires quite a bit of guesswork.
Fantastic! Thanks for sharing with your brother! Yes, this is a terrific way to grill a steak if you have the time/patience to set it up. A friend of mine said he cooked a steak this way too on a gas grill and now can't go back to going straight on the grates! That said, I actually did just do a video with a thick-cut steak right on the grates just to show how to do it. It came out great, but there's a bit of guesswork to it. You'll see soon! Thanks for watching!
Thanks for the video. I did this with some thick boneless ribeyes and they turned out nicely. My Q100 will not really stay under 350 though, even when on low so my roast phase goes pretty quick.
Yes the Qs can run pretty hot when new or also when recently cleaned. You can vent some heat out by cracking the lid open for a few seconds at a time or if you are using foil as a heat shield, poke fewer holes in it.
Beautiful steak Jerry, perfect thickness and marbling. Loved the sear on the outside and juices coming out nicely. The moment of truth at 6:15 is glorious 👏
Thanks Hungry Man! Yeah that was the perfect size cut for one [hungry] person! I needed to play some more dramatic music for that moment of truth. Thanks for checking out the video!
I’ll try this reverse sear method but where did you find a Q series charcoal grill. Maybe they discontinued them. I saw one in an intro of yours but I can’t find one.
Thanks for sharing Jerry that steak looked awesome, working for Weber ive allways been taught straight on the grill. But going to try this method keep up the good work 👍😂
Thank you! It is a great cutting board! My wife got it for me as a gift when I first started the channel and it holds up well. It’s from a company called JK Creative Wood. No merch store yet but maybe as this channel continues to grow!
You can definitely reverse sear or indirect grill any sort of thicker steak. I've not done it with rump steak, but I don't see why it wouldn't work out using this method.
Thanks! It's hard for me to go back to just directly searing thicker steaks like this unless I'm cooking for multiple people at once. Appreciate you stopping by as always. Cheers!
If you have a large enough rack, you can grill two ribeyes. The method will be the same... roast on low until you hit your target temperature, and then pull both ribeyes off the grill and sear each side on high heat. Enjoy!
I'm going to have to crowdsource this answer, because to be honest I am not sure. I don't believe it does - when researching this technique most, if not everything I read said it's ok to cut into the steak immediately after the high-heat sear step to finish the cook, but I do not know nor have I measured to see what happens if you were to let it rest again after the sear step.
Thanks! No drama this year so it wasn't that exciting (certainly not like last year!). And to be honest, I'm not the biggest DJ fan. That said, there's something nice to be said about seeing him shake that choker label and hold the final round major lead this time.
Hi Terry! Welcome to the channel! I have both the Q1200 and a midsize Q and they have the same temp and cook times. So yes this will work on yours! Enjoy!
Allow me one more question. Does it are sense to season the steak with the rub before the indirect heat instead of after the indirect heat? My problem is still that the seasoning gets burnt on the grill and sticks to it. Thus some parts of the meat don't get any grill marks and I end up with fumes
What kind of rub are you using on the steak? Rubs that are high in sugar content will have a tendency to burn especially on high heat that steaks require, so that may be the cause.
Hahaha, I couldn't believe it as well. He did that on his own! Sometimes he sits on the stairs and looks down to see what's on the kitchen counter... I think he wanted a better view!
A reverse sear doesn't require the rest period after the "high heat" step. You can serve immediately. You do however rest the steak, while you are transitioning your grill from low heat to high heat for about 10 minutes.
Will you do another video how to prepare the normal way? In the sense of doing high heat grilling first and then the low heat grilling. I will try my first BBQ this weekend
Hi Frank, I have a couple of other steak videos. This one is probably as close to "normal" as you will find as I didn't use any toppings other than butter. ua-cam.com/video/tCiwO24LkN8/v-deo.html In that video, my steak was cooked to medium, but if you are looking for medium rare, an 8 oz steak (225g) will only take about 6-7 minutes. For a 12-16oz steak (450-500g) you will probably need 8-10 minutes for medium rare. Hope that helps.
@@ChicagoGriller I tried but I'm not there yet.. how do you get these low temperatures of 300 Fahrenheit on the lowest setting? My weber just won't allow me to get that low. Some recommend to not close the lid completely.. but I'm not sure what seems to be the best way
Does Huey get any steak too? :-)
Obviaaaaaaaaaaaassssssly
Смотрю тебя из России, спасибо за идеи, недавно купил Q1200!
I want to thank you Jerry for all of your help on this channel. Your tips and tricks in the videos have made a huge difference in my Weber Q game! Please keep them coming! 7:28
Appreciate the kind comment. Thanks for watching!
Great video, very helpful!
Didn't know there was a work around for IH on this grill! Thank you 😊
I'm glad to help! Enjoy!
I've had my Weber Family Q for about 8 years, best BBQ I've ever owned... period.
I need a Family Q to complete the set!
Just purchased weber Q2200 and a stand for camping. Will definitely try reverse sear with it! Webers are awesome, Love my genisis II(daughter is still using my gen II gold from 20 years ago!) Thanks for making the videos.
Thanks for watching! The Q2200 will be great for camping (a little bit heavy to haul around too far away from your vehicle, but still works great). The reverse sear is a great technique. I actually just did a video that will come out soon where you cook a steak of the same thickness right on the grill... it's tasty and did turn out, but requires quite a bit of guesswork.
I just tried you method on my Q1200 along with lobster tails while I seared the steaks. Boy it was good😊
You’re making me hungry for some surf and turf!
Best cooking videos on UA-cam! Keep em coming!👍
I don't know about the best... there's a lot of great inspirations out there. You're too kind! Thank you for watching!
Power to the Weber Q! Another A+ Q video my friend!
Thanks Dano! Such an underrated cooker (at least here in the US)! Thanks for watching as always!
That turned out AMAZING! Great recipe and video as always!
Thanks Rob! Time permitting, I always cook cuts like this with the reverse sear. No more guess work with your steak, it's perfect every time!
I just did my first steak on my weberQ. Perfect!
Yummy!
Oh heck yeah, my next steak is going to be reverse sear on my Weber! Sweet!!! Thank you Jerry!!!
Reverse sear is definitely the way to go if you have the time and patience to do it. Thanks for watching and enjoy!
EXCELLENT VIDEO!!!!!!! Appreciate you sharing with us this Reverse Sear Technique✅. Can’t wait to try it! Ok GOD Bless you!
Hi Geralyn, thank you for watching! Realizing you can reverse sear on the Weber Q is a game changer!
I was just telling my brother about cooking on a grill this way. I'll share this with him too. Already turned him into a subscriber of your channel!
Fantastic! Thanks for sharing with your brother! Yes, this is a terrific way to grill a steak if you have the time/patience to set it up. A friend of mine said he cooked a steak this way too on a gas grill and now can't go back to going straight on the grates! That said, I actually did just do a video with a thick-cut steak right on the grates just to show how to do it. It came out great, but there's a bit of guesswork to it. You'll see soon! Thanks for watching!
Perfectly done
Thanks for sharing dear friend
Keep rocking and keep in touch
Thanks! You as well. Enjoy!
This ribeye is seriously done to perfection...im doing a ribeye soon 🤓🥸😎🤣🔥🔥👍
Thanks! I look forward to yours.... Xman never disappoints!
@@ChicagoGriller thank you so much man.
Thanks again for sharing us such a wonderful video upload
Thanks for watching! Hope you enjoy!
I'm amazed that all you need is a little foil as a heat deflector
Yeah it's a neat little trick. If you need a higher roasting temperature you can just punch more or wider holes into it. Enjoy!
Nice recipe dear..
👍
👍
made so well and beautifully presented thanks for the share
*stay connected old friend 💞* ❤❤❤
That looks very good!!
Thanks, definitely worth the time to set it up and cook this way!
Made me hungry! I'm off to the store to pick up a ribeye and try your technique!
Awesome! It takes longer than direct cooking but the results are worth it!!!
Very helpful. It looks tasty..!!
This is a terrific method for grilling steak if you have the time! Enjoy!
Thanks…
Thanks for the video. I did this with some thick boneless ribeyes and they turned out nicely. My Q100 will not really stay under 350 though, even when on low so my roast phase goes pretty quick.
Yes the Qs can run pretty hot when new or also when recently cleaned. You can vent some heat out by cracking the lid open for a few seconds at a time or if you are using foil as a heat shield, poke fewer holes in it.
You can also turn the dial to almost closed… keep it at a level just before the flame turns off. You should be able to get below 300
Beautiful steak Jerry, perfect thickness and marbling.
Loved the sear on the outside and juices coming out nicely.
The moment of truth at 6:15 is glorious 👏
Thanks Hungry Man! Yeah that was the perfect size cut for one [hungry] person! I needed to play some more dramatic music for that moment of truth. Thanks for checking out the video!
I’ll try this reverse sear method but where did you find a Q series charcoal grill. Maybe they discontinued them. I saw one in an intro of yours but I can’t find one.
Thanks for sharing Jerry that steak looked awesome, working for Weber ive allways been taught straight on the grill. But going to try this method keep up the good work 👍😂
Hey man, yeah time permitting I like cooking my steak this way. Perfect every time! Cheers!
looks perfect and the dog：）
Believe it or not, I didn't pose him up there, he just wanted to climb up the stairs for a better look haha. Thanks for watching!
I like that cutting board with the " Chicago Griller " logo. How much and where can I get it? You dont have merch store?
Thank you! It is a great cutting board! My wife got it for me as a gift when I first started the channel and it holds up well. It’s from a company called JK Creative Wood.
No merch store yet but maybe as this channel continues to grow!
OMG! I love it!🥰
I did too! Thanks for watching!
Could you do this with a Rump steak.. "uk" great vids
You can definitely reverse sear or indirect grill any sort of thicker steak. I've not done it with rump steak, but I don't see why it wouldn't work out using this method.
Definately looks a 14/10 another great grill.
Thanks! It's hard for me to go back to just directly searing thicker steaks like this unless I'm cooking for multiple people at once. Appreciate you stopping by as always. Cheers!
Great video!
Is there enough heat or room to grill 2 ribeyes simultaneously?
Thanks
If you have a large enough rack, you can grill two ribeyes. The method will be the same... roast on low until you hit your target temperature, and then pull both ribeyes off the grill and sear each side on high heat. Enjoy!
Yummy
So good!
U r making me very hungry.
😅
Mission accomplished :-)
Does the steak rise another 10 degrees while it's resting with the reverse sear method? Or no because it wasn't cooked over high heat as long?
I'm going to have to crowdsource this answer, because to be honest I am not sure. I don't believe it does - when researching this technique most, if not everything I read said it's ok to cut into the steak immediately after the high-heat sear step to finish the cook, but I do not know nor have I measured to see what happens if you were to let it rest again after the sear step.
would this technique work on a q 1400 too?
What was Huey’s rating this time around? He looks so patient at the 6:38 mark of the video!
Good doges get steak! 14/10
Wow.. looks yummy.. I like to meet the guest sitting on the steps.. what is her name ?
This was an awesome steak!
That little fellas is Huey. He is a 6-Year old Black and Tan shiba inu.
glad you upgraded your camera for that 1.4f aperature bokeh effect
The angle I shot that tasting/recap from really exaggerated the bokeh. Maybe I should use that shot more often :-)
Your poor dog goes through hell every time you barbecue 🤣🤙🏄♂️
Haha sooo many good smells!!!
Looks GOOD!! You enjoy The Masters??
Thanks! No drama this year so it wasn't that exciting (certainly not like last year!). And to be honest, I'm not the biggest DJ fan. That said, there's something nice to be said about seeing him shake that choker label and hold the final round major lead this time.
@@ChicagoGriller Much agreed!! We have a great champion in DJ.......
Will this method work on a Q1200? Good videos. I just subscribed. Thanks.
Hi Terry! Welcome to the channel! I have both the Q1200 and a midsize Q and they have the same temp and cook times. So yes this will work on yours! Enjoy!
@@ChicagoGriller Thanks
No rest time?
Wow super juicy delicious grilled yummy happy tummy 😋 give 1small piece hehe. I injected the Red S with 🔔 pepper.i enjoyed
Thank you yes! This was so good! I know, little Huey was a good boy so he got his piece too! Thanks for watching!
Allow me one more question. Does it are sense to season the steak with the rub before the indirect heat instead of after the indirect heat? My problem is still that the seasoning gets burnt on the grill and sticks to it. Thus some parts of the meat don't get any grill marks and I end up with fumes
What kind of rub are you using on the steak? Rubs that are high in sugar content will have a tendency to burn especially on high heat that steaks require, so that may be the cause.
@@ChicagoGriller im using the same rub as you, the montreal steak seasoning. It partially sticks to the grill and causes fumes..
How did you get Huey to sit so obediently on the stairs while you had a STEAK?!?!
Hahaha, I couldn't believe it as well. He did that on his own! Sometimes he sits on the stairs and looks down to see what's on the kitchen counter... I think he wanted a better view!
Do you allow the steak to rest for a few minutes after it came off the grill?
A reverse sear doesn't require the rest period after the "high heat" step. You can serve immediately. You do however rest the steak, while you are transitioning your grill from low heat to high heat for about 10 minutes.
@@ChicagoGriller thanks
Will you do another video how to prepare the normal way? In the sense of doing high heat grilling first and then the low heat grilling. I will try my first BBQ this weekend
Hi Frank, I have a couple of other steak videos. This one is probably as close to "normal" as you will find as I didn't use any toppings other than butter. ua-cam.com/video/tCiwO24LkN8/v-deo.html
In that video, my steak was cooked to medium, but if you are looking for medium rare, an 8 oz steak (225g) will only take about 6-7 minutes. For a 12-16oz steak (450-500g) you will probably need 8-10 minutes for medium rare. Hope that helps.
@@ChicagoGriller I tried but I'm not there yet.. how do you get these low temperatures of 300 Fahrenheit on the lowest setting? My weber just won't allow me to get that low. Some recommend to not close the lid completely.. but I'm not sure what seems to be the best way
Chicago Griller
🔔
kanalıma bekliyorum ✔️