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@@Viewtoagrill LOL. KIDS! My younger brother used to toss dirt clods at me, and then ask me to ride him down to the candy store for a soda on my handlebars.
Following your instructions they came out amazing! Best steaks I’ve cooked in my lifetime. On the plate with my asparagus (grilled also) and rice it looked like a picture from a magazine. Thanks Johnny!
I did this last Sunday. Two 20-24 oz Ribeyes. One for me (med rare) and one for my son (well done). Followed your instructions exactly. Mine was probably the best I've ever done. My son ate his whole steak and said that was probably the only steak he ever ate without using steak sauce. I have a very hard time grilling a steak for my wife because she wants well done. She tried a bite or 2 of my son's and loved it. She said it was tender and done to her liking. I started the well done steak about 10-15 mins. before the med-rare and they finished up about the same time. I thought my med-rare came out tender also. Thanks Johnny!
This is a good method for grilling steak. I’m not sure I’d call it a reverse sear however. The reason I say that is the following. The reverse sear was developed to mimic the results of sous-vide cooking which is done at very low temps for an extended period of time, then finishing with a super quick sear. You need extra thick steaks to reverse sear. Well marbled beef is best. You’d set your oven at its lowest reliable setting, 220 is where I set my oven. Forty minutes to an hour is how long the steak will be in the oven taken to the same temp. Sear any way you see fit. The slower cooking time allows for the marbling to slowly render within the meat where it remains. The method you used here is a great way to cook a steak, that’s how I typically do mine on the grill, it makes a lot of sense to do it that way in my opinion, but a true reverse sear- much lower and slower cook before searing. Thank you for another great video.
Hello Robert. The thicker your steak the better especially for this method. Since I got these steaks out of the butcher’s cabinet they were thicker than what you would get out of the normal precut steaks section. If these steaks were any thinner I would have just seared them from the beginning. I wonder if it would be appropriate to categorize the time before the sear? Long reverse sear or short reverse sear to better describe a particular way of doing this. Take care Robert. I appreciate you watching.
@@Viewtoagrill yes you certainly need a thick steak, this method wouldn’t work with a skirt steak thats for sure. That said, I typically look for thick steaks and this is simply how I cook a typical steak. I recall a video you made concerning cheeseburgers where you seared first and referred to that as a “forward sear”. That was a good description. For this method, this is simply my default. I have heard of people doing a true low and slow reverse on a grill, particularly Kamado style grills. At the end of the day,, it’s just a name. No big deal.
Hey Jeff. I have comments across the board on that... people telling me that I have no personality... to be excited... or whatever... but this is me, I have tried to film myself with more "enthusiasm" but it just does not fit me. Some people will watch and some people won't... if you try to please everyone, you won't please anyone. Take care!
Those are some nice thick rib eye steaks, Johnny! And boy, was my mouth watering when you showed the closeup of the perfect color on those steaks! Perfect!😋😋😋
Those ribeyes looked amazing. I use grill grates these days and get fantastic results. I normally remove at 128 and rest for at least 10 minutes in a pre heated oven 87*c . 😜
It worked out pretty good. It just started pouring rain so, I'm glad I moved to my garage overhang with little Joe. I was only cooking one steak. Two, probably would not have worked so well with the limited real estate. I made a foil SNS dividing wall. Cooked indirectly until 88 internal degrees. Then, over the coals. Finished internal temp was 136. I couldn't get the sear quite where I wanted, but very close. Thanks for the great, concise videos!
BTW, one of the big food guys did a blind taste test, and most people could not tell the difference in rare, med rare, med grilled steaks. And anyway, it is nobody’s business how another guy or gal wants his or her steak done! Thanks again for a great video.
@@Viewtoagrill Yes. There is a great scene from the animated tv series KING OF THE HILL - a very funny show about a family in Texas. The dad and son are having a bbq. And the boy is concerned, and asks his dad, “But, Dad, what if they want their steak well done?” And the father replies, “we ask them politely, but firmly, to leave!” LOL. I have friends who like their meat well done. I tell them that story and then ask them if they want ketchup too with their well-done steak. It is all about what the eater likes to eat.
Nice! Quick question though - since you're already dry-brining, how did things come out, salt-wise? I dry-brine pretty much everything. I'm only asking because, when I dry-brine, I salt it heavy enough to not only do the work of the salt (removing the moisture), but also to season the meat, internally. Any post-dry-brining/pre-cooking spices I'm going to add to the meat, I add before cooking. Basically, I dry-brine with salt, only. When I'm ready to cook, I blot any excess moisture with a paper towel, add a _tiny_ amount of avocado oil (like you do), then add my spices (like you do), minus the salt. Makes for quite the delicious 🥩
Hello David. I would say that for my dry brine is is a moderate coating of salt. When my dry brine is complete I do not have any excess moisture that I need to pat dry. I then season as I normally would. I may just like a lot of salt, but I do not get any "too salty" complaints. I agree, the dry brine really does give you that penetrating salt flavor. I dry brine pork... and chicken as well. Take care!
I agree with you on the perfect temp. If I go to a restaurant for a special occasion dinner and ask for med rare/medium...I get the bad look from my server. Best to cook at home if you want it perfect, right? Have you tried the Meater thermometer yet? It will tell you exactly what the temp is inside but you can't have it placed in your steak when your searing it (that's the bad part).
Do you place your steaks, burger and chicken thighs on that cooling grate and on the grill for easier clean up? I guess I'm trying to understand why you wouldn't just place them on the grill. Great video
I like to use the grate so I handle the grate and not the food. I can rotate the protein by rotating the grate. I can place all my burgers on the indirect side all at once. Also, I can remove all the protein at once. I use the cooling rack in a lot of my videos so there are lots of examples as to how I use them.
Hey Mark. Thanks, I appreciate that. What questions do you have about the probe? I have been using it for about my last 4 or 5 cooks and it is peforming extremly well.
How dare you cook YOUR steak that such a high internal temperature... everyone on YT knows that cooking a steak past 129.5 degrees is provocation to have your channel shutdown and banned to never be allowed to provide free cooking videos for anyone on the internet AGAIN! LOL. Great looking steak, *whispers* I like my steaks at 133-135 too. Do not tell anyone though, I do not want to get canceled like you are going to be after this video makes its rounds.
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Cook it the way you like it! That thermometer display is clean!!! I like it!
Yes sir Mike!
Love the fact that the screen saver on your phone is your kids goofing around! Great vid. Great and concise advice….
Hhello SoM. I love that picture. They were throwing rocks at each other… big brother had a better aim apparently!
@@Viewtoagrill LOL. KIDS! My younger brother used to toss dirt clods at me, and then ask me to ride him down to the candy store for a soda on my handlebars.
Just picked up 3 ribeyes for the family ! Perfect timing . Love the videos, very helpful
Awesome! Let me know how they turn out.
Following your instructions they came out amazing! Best steaks I’ve cooked in my lifetime. On the plate with my asparagus (grilled also) and rice it looked like a picture from a magazine. Thanks Johnny!
@@markmicciulla424 nice!
I did this last Sunday. Two 20-24 oz Ribeyes. One for me (med rare) and one for my son (well done). Followed your instructions exactly. Mine was probably the best I've ever done. My son ate his whole steak and said that was probably the only steak he ever ate without using steak sauce. I have a very hard time grilling a steak for my wife because she wants well done. She tried a bite or 2 of my son's and loved it. She said it was tender and done to her liking. I started the well done steak about 10-15 mins. before the med-rare and they finished up about the same time. I thought my med-rare came out tender also. Thanks Johnny!
Hey Ron. Thank you very much.
This is a good method for grilling steak. I’m not sure I’d call it a reverse sear however. The reason I say that is the following. The reverse sear was developed to mimic the results of sous-vide cooking which is done at very low temps for an extended period of time, then finishing with a super quick sear.
You need extra thick steaks to reverse sear. Well marbled beef is best. You’d set your oven at its lowest reliable setting, 220 is where I set my oven. Forty minutes to an hour is how long the steak will be in the oven taken to the same temp. Sear any way you see fit.
The slower cooking time allows for the marbling to slowly render within the meat where it remains.
The method you used here is a great way to cook a steak, that’s how I typically do mine on the grill, it makes a lot of sense to do it that way in my opinion, but a true reverse sear- much lower and slower cook before searing.
Thank you for another great video.
Hello Robert. The thicker your steak the better especially for this method. Since I got these steaks out of the butcher’s cabinet they were thicker than what you would get out of the normal precut steaks section. If these steaks were any thinner I would have just seared them from the beginning.
I wonder if it would be appropriate to categorize the time before the sear? Long reverse sear or short reverse sear to better describe a particular way of doing this.
Take care Robert. I appreciate you watching.
@@Viewtoagrill yes you certainly need a thick steak, this method wouldn’t work with a skirt steak thats for sure.
That said, I typically look for thick steaks and this is simply how I cook a typical steak. I recall a video you made concerning cheeseburgers where you seared first and referred to that as a “forward sear”. That was a good description. For this method, this is simply my default.
I have heard of people doing a true low and slow reverse on a grill, particularly Kamado style grills. At the end of the day,, it’s just a name. No big deal.
Another fantastic video. Your presentation style is spot on, no hype, no fake enthusiasm. I click off those “crazy Eddy” style presenters.
Hey Jeff. I have comments across the board on that... people telling me that I have no personality... to be excited... or whatever... but this is me, I have tried to film myself with more "enthusiasm" but it just does not fit me. Some people will watch and some people won't... if you try to please everyone, you won't please anyone. Take care!
Those are some nice thick rib eye steaks, Johnny! And boy, was my mouth watering when you showed the closeup of the perfect color on those steaks! Perfect!😋😋😋
Thanks Kevin.
PERFECT! I gotta try to replicate this.
Thanks for watching.
Perfectly done, Johnny! They look amazing!
Hey Daymon... you are so nice!
Those ribeyes looked amazing. I use grill grates these days and get fantastic results. I normally remove at 128 and rest for at least 10 minutes in a pre heated oven 87*c . 😜
Thanks Nick. I am sure yours are amazing as well!
Looks great! Thanks for video as I am new to Weber grill (vs gas’s grill).
Thanks! You are on the right channel!
Perfectly Cooked😎
Thank you 😋
Johnny, that steak looks perfect! Great job.
Thanks Phil.
Hello, my friend did a great job. I know what I will eat for dinner today ribeye. Have a great weekend.
Great decision, Nelson. Take care!
Bravo!
Thanks Mickey.
Watched again. Due to weather, I'm going to try this on my little Smokey Joe😅.
It can be done.
It worked out pretty good. It just started pouring rain so, I'm glad I moved to my garage overhang with little Joe. I was only cooking one steak. Two, probably would not have worked so well with the limited real estate.
I made a foil SNS dividing wall. Cooked indirectly until 88 internal degrees. Then, over the coals. Finished internal temp was 136. I couldn't get the sear quite where I wanted, but very close.
Thanks for the great, concise videos!
@@ActualSighs oh man the rain! Awesome for the temps!
Learned some more today! Plus.... Why do we (I) ever try other cuts. Ribeye's are the simply the best for Just Plain Steak.
Indeed. Ribeyes are the best. Take care WarmFLBear!
A 2023 lump charcoal review or test soon would be pretty cool!
That is on the list Kirt. I just need to find the time. That is a time consuming video.
@@Viewtoagrill I got the fogo black bag recently and it’s pretty solid,
That blaza ball thing they have is really cool too
The last time I looked for that ball it was sold out.
Hell yeah a fellow Texan
🤘🏽
It was not a MISteak- looked perfect. That thermometer looks pretty good. The steak probing was a good tip. Have a good one Johnny!
Hello Brian. Thanks. The thermometer worked out very nicely. Great product.
great job! if you have a costco business center near you, you can get Prime ribeye for $14/lb
I wish we had a Costco that was closer.
BTW, one of the big food guys did a blind taste test, and most people could not tell the difference in rare, med rare, med grilled steaks. And anyway, it is nobody’s business how another guy or gal wants his or her steak done! Thanks again for a great video.
I can tell the difference from all that , I like mine almost done just barely pink
I am a firm believer in folks should enjoy their food the way they like it. If that is how you like it… that is how I will cook it.
@@Viewtoagrill Yes. There is a great scene from the animated tv series KING OF THE HILL - a very funny show about a family in Texas. The dad and son are having a bbq. And the boy is concerned, and asks his dad, “But, Dad, what if they want their steak well done?” And the father replies, “we ask them politely, but firmly, to leave!” LOL. I have friends who like their meat well done. I tell them that story and then ask them if they want ketchup too with their well-done steak. It is all about what the eater likes to eat.
Nice!!
Thanks Ron.
Nice! Quick question though - since you're already dry-brining, how did things come out, salt-wise?
I dry-brine pretty much everything. I'm only asking because, when I dry-brine, I salt it heavy enough to not only do the work of the salt (removing the moisture), but also to season the meat, internally. Any post-dry-brining/pre-cooking spices I'm going to add to the meat, I add before cooking. Basically, I dry-brine with salt, only. When I'm ready to cook, I blot any excess moisture with a paper towel, add a _tiny_ amount of avocado oil (like you do), then add my spices (like you do), minus the salt.
Makes for quite the delicious 🥩
Hello David. I would say that for my dry brine is is a moderate coating of salt. When my dry brine is complete I do not have any excess moisture that I need to pat dry. I then season as I normally would. I may just like a lot of salt, but I do not get any "too salty" complaints. I agree, the dry brine really does give you that penetrating salt flavor. I dry brine pork... and chicken as well. Take care!
@@Viewtoagrill You too! I dry-brine everything...if someone gave me a shoe to reverse-sear, it's getting salt and a trip to the fridge first 🧂👞🔥
@@davidr521 🤣😆
I agree with you on the perfect temp. If I go to a restaurant for a special occasion dinner and ask for med rare/medium...I get the bad look from my server. Best to cook at home if you want it perfect, right? Have you tried the Meater thermometer yet? It will tell you exactly what the temp is inside but you can't have it placed in your steak when your searing it (that's the bad part).
I have used the MeatStick 4X, it is rated for 472 degrees. Checkout my pork chop video and my porterhouse video. I leave it for both cooks.
Do you place your steaks, burger and chicken thighs on that cooling grate and on the grill for easier clean up? I guess I'm trying to understand why you wouldn't just place them on the grill. Great video
I like to use the grate so I handle the grate and not the food. I can rotate the protein by rotating the grate. I can place all my burgers on the indirect side all at once. Also, I can remove all the protein at once. I use the cooling rack in a lot of my videos so there are lots of examples as to how I use them.
Like your stuff Johnny I’m not sure about that probe though.
Hey Mark. Thanks, I appreciate that. What questions do you have about the probe? I have been using it for about my last 4 or 5 cooks and it is peforming extremly well.
Okay. Any idea what temp was during the indirect cooking? I really enjoy your videos. Thanks!
The coals were fully lit… so I would guess 600 degrees, as hot as possible.
Great looking steaks, Johnny! I'm with you . . . I like my steak grilled medium and yep, ribeye's are the best. Cheers! 🍺
🍻
nice 🥇
Thanks!
hahaha the steak police, i know one of those guys i always get arrested for overcooking
😂
So it doesn't hurt to spray the citrusafe on the reusable /used coals?
Nah. It’s just a lite mist.
Not made as long as it's your steak not mine 😂😂😂. Thermometer looks really good too
You were the one I had in mind 😂 😆
@@Viewtoagrill actually I would still eat that. Just don't try to feed it to my kids
So what was the final temp when you pulled them? And what was the half-grill charcoal basket you were using?
Check minute 8:19 The basket is a slow n sear insert. I have a link in my description.
Thanks. Missed that!
Not a big deal. Thanks for watching!
What grate are you using that opens up on the side?
This is an SnS easy spin grate. I have a link for SnS in my description.
just picked up a ribeye and a new york steak, can i use this same method for the new york steak?
Same method works!
What temp was the grill when you were searing?
I do not know the exact temperature but it was as hot as possible.
How dare you cook YOUR steak that such a high internal temperature... everyone on YT knows that cooking a steak past 129.5 degrees is provocation to have your channel shutdown and banned to never be allowed to provide free cooking videos for anyone on the internet AGAIN! LOL. Great looking steak, *whispers* I like my steaks at 133-135 too. Do not tell anyone though, I do not want to get canceled like you are going to be after this video makes its rounds.
Hello Dash! I’ll keep your secret. 🤫