Yeah seriously. I don't understand how this is useful. Sure cooking steaks in a pan inside produces a lot of smell and oil but I don't mind a little clean up for a perfectly cooked steak, fried in clarified butter and basted with butter, garlic and herbs. For people without access to a grill or a BBQ it's just as good, if not better. What's the point of a broiler?
Agreed! Sous Vide &/or cast iron FTW! A hardwood BBQ 2nd. From what I can see this oven destroyed everything it touched.. but it could have been her technique.
The hottest point of the flame is when it fully mixed with air. You put the meat too closed to the flame for the first few runs, where the propane didn’t have enough air to fully combust.
I mean, every restaurant at a certain level has a salamander broiler....after so many years, I feel like she'd realize that by now. Little strange. But yes, you are absolutely correct, the hottest point is below the direct flame, not touching it
This is my second one. We have it outside the garage door exposed to the elements yearound ru-vid.comUgkxreK_FUQ74_bylFqCr3y2MHqL3u78-b3r Direct sunlight deteriorated the plastic on the thermostat and severe winds blew the lid off. We found it about an acre away. I bought a new one and I saved the good parts from the old one as spares. Got about 8 years out of the first one.
I think the problem is more with the host who seems to have no clue about what kitchen tools do. It's hard to believe she actually owns a restaurant for a person this inept.
Well...i think otherwise. At least she shows honestly on how these machines might be for the non chef masses...rather then the “as seen on tv” kindof product marketing
It's a 1300 dollar specialty oven. At that price it should come with very detailed directions, FAQ sections, links to tutorials, and an excellent coffee table quality recipie book with recipies from well known steak chefs worldwide. For $1300 I want steaks that make Ruth Chris's steaks look like Steak Umms.
I completely agree. I feel bad for Otto Wilde. I would love to have seen the review conducted after several uses instead of straight out of the box. There are other reviews for this particular machine that the reviewer includes some of their learned experiences that lead to a better finished steak.
@@Youdude2 One thing I saw was that she put the steaks laterally across the grill elements, or she centered them in the oven, instead of parallel with the elements. I understand that would not work with the largest cut she had, but it might have helped with, say, the fillets or the smaller rib eyes to insure they had an identical sear over their whole surface. Just a thought.
Youdude crank the heat up and allow some space between the steak and the heat source. Also not putting the meat right under the bar that separates the two heat sources.
I mean I guess this gets a little hotter than a broiler in an oven but I have yet to try to put anything on the top rack on the highest broil setting in my oven and feel like it was too cold.
I feel like I’m glad I watched this-not that I’m in the market for that device but because I am at peace now with the fact that a $200 charcoal grill used properly can produce predictable and superior results-but that’s why we (Esther) tests these things. I also love the idea of it but the adjustments are too much
I had one given to me as a gift. And it works absolutely fabulous. She was rushing the cooking and had it way to close to the flame, and never allowed the grill to truly heat up. She need it to heat up the grill. I even get grill marks out of me cuts. This thing is for once in a while. Like to have a few cuts as you have a couple of drinks outside.. which here in Miami is a common activity on weekends. If you want a niché grill like for an exterior kitchen and you want to be different, this is for you.
Goodness people... stop criticizing Esther and understand she is testing a product per the instructions that came with the product. Yall saying she doesn't know what shes doing, but shes literally testing a PRODUCT with the instructions that came with it... blame the product, not the person who was literally just following instructions.... something a regular user would do. She has her own restaurants, and has been in the game for a while. Thats why shes hired by Eater in the first place. Before you come at her, understand the assignment first.
I was excited to get one of these but all the videos it seems to sear uneven. Yours is the only one that doesn't ignore the uneven sear coverage. Good review.
The comments are a bit belligerent. Two things: a) obviously this is hotter than a cast iron pan or your usual oven broiler. and b) she straight up says she’s just testing the sear. Still, in terms of the finished product: this is definitely better than the average home cooked steak, where most people don’t even use a probe or know how to get a great sear
@@josephhunt1297 But they did do that one video where they placed a charcoal basket over the steak and that steak looked ahhhhhhmazing (say it in his accent). Ever since then, I've been looking for an easy way to replicate the over steak broiler. Top two contenders are - www.menards.com/main/outdoors/grills-outdoor-cooking/tabletop-portable-grills/caveman-tabletop-steak-cooker/mamnr19025cg/p-1569306632883.htm or www.homedepot.com/p/Barton-Portable-Propane-Infrared-Dual-Burner-Outdoor-Grill-in-Silver-with-Drip-Tray-96963-H/313086755?MERCH=REC-_-pipsem-_-313318247-_-313086755-_-N
Sous vide for no more than 90 bucks then get a searzall setup for 140 bucks in total.....literally a fraction of the cost. So this is not worth it for me...Thank you for the video!!
i mean saying it from a cooked side its basically indirect heating just like on a grill[not above the coals] or the oven A 300$ grill, 30$ wireless thermometer, 10$ worth of charcoals and 960$ of steaks, fish, any meats is more worth it
Just remember, the steak has to be put in the grille via vertical (side by side) not horizontal -- would've maybe get better (even cooked) seared steaks;
On the advice of another site I dry brine my steak in a refrigerator for 24 hours. Then I wrap.it on plastic and freeze it. I fry it frozen in a cast iron pan with peanut oil over 500 degrees using the constant flip method, 30 seconds on.a side until I get the crust where I want it. Then I put it on an oven at 275 until the internal temperature is 125. I put butter and pepper on last, maybe some garlic powder. This way they don't burn.
@@DavidLee888 agreed, she is probably a very skilled chef, but it's clear that she doesn't have much experience cooking high end steaks. The food at her restaurant looks incredible though.
I dig the channel and respective content quality... but here are a few flaws (misteaks) with this "initial" review... 1. A steak or grill nerd should know the first principle of cooking the perfect steak with any appliance, pan or grill (including Air Fryers) is Maximum heat from start to finish. As we know, super high heat combined with short cooking time is essential for awesome external finish and internal flavor. Despite the jump cuts being a factor here...it appears that you did not preheat the machine's internal atmosphere or grate (minus the drip tray) for a minimum of 30mins. 2. Even during the seemingly short amount of time you preheated this machine, you didn't have the grate all the way up to ensure its surface reached maximum temperature before placing the steaks on it. Doing so would have provided a better sear overall due to the physical contact, hence "Grill" being part of it's name. 3. You kept removing the entire grate every time you analyzed the steaks which in turn caused the surface temperature to fluctuate which directly correlated with the uneven cooking you experienced. Removing the grate repetitively to flip the steak is unnecessary because when it is all the way down, there is plenty of room to place the metal tongs inside the machine but underneath the steak to then pull/drag out simultaneously with drip tray, flip, then slid back onto grate to re-elevate back to its highest position to complete the searing process. Grabbing most large steaks from the outer edge is bad technique because the steak will often become slightly dismembered which allows vital juices to escape. I think the this appliance/grill could easily make a restaurant level steak with a beautiful sear, grate marks and all with the right steps. And it's quite convenient as an indoor option. But yea...it's definitely overpriced. I still want one though. Cheers
I feel like people are giving this video dislikes because the product was dumb. The video is clearly saying that this product is overpriced, and not good enough to justify the price tag. Just give the video a like for quality testing and honest opinion.
We have one of these - Do we 'need' it? Not really. But we looooove it, and anything we've cooked in it on our channel has been amazing. Great for the right cuts, once you've learned how to use it.
Pan seared steak is a hundred times better than grilled. Get a nice cast iron pan hot, add your choice of cooking fat, (I prefer butter,) and sear your steak on all sides to whatever crust level you like. Then just place the pan in the oven at 200 degrees fahrenheit, and wait until the internal temperature is ten to fifteen degrees below your desired doneness. Remove from pan and wrap in foil, letting rest for 10 to fifteen minutes, depending on thickness and how soon you removed the steak from the oven. Absolutely perfect and delicious steak every time.
I was seriously considering buying this but after watching your review I have changed my mind and will stick with my gas grill and carbon steel griddle. The only real way to achieve these temperatures is to buy a salamander like they use in the steak houses and even a smaller one costs thousands of dollars. Will live with what I have until I win the lottery. Very well presented and informative review and will subscribe to this channel
I like Esther. she clearly went into the test with an open mind. Nice results, with some knowledge of the heating characteristics i consider you could get some very good steaks indeed.
"Like, this grill sears pretty good, but Like, you need to play with your meat, like, I burned my bone, like, the sear isn't that great, like, I don't know how to use this, like, I have a great command of speaking, like, like, like... "
Everyone complaining she has the steaks too close, I went to the mfg site and she is following their directions. Meat almost touching the heat element. The video from Otto Wilde shows doing just what she is doing. I would never buy one, but she is not doing anything wrong in using the machine.
All this series so far is just a box opening video, not proper review/test video. It is not a matter of learning curve. Please *read the manual* and do a proper testing for every gadget.
she literally references the manual in multiple videos, including mentioning the included instructions in this very video. Not saying the team hasn't made mistakes, but they're also not generally the type of mistakes that fundamentally change the use case of a product.
@@Cyrribrae Well, in this video the steaks were damn near touching the burner, which is entirely incorrect, you can even see it quite clearly not burning like it should. 100% user error.
Complete mistake on the technique of using the equipment. She is letting the cast iron grill get cold while having the broiler reach the right temperature. If she leaves the cast iron to heat as well, it will work amazing guaranteed.
Not to be too critical but having used these for 30 years you have to understand how the flame developed because your so close actually in the flame font the gas is forced to the outskirts of the meat you should not let the the food touch the flame font as it ( the flame that is ) cannot react with the ceramic and heat it defeating the infra red benefit and the flame cannot do it’s job it’s like your extinguishing it or choking it ,I hope this helps😊
Well, it's 1/3 of the price of a new Salamander-you should have mentioned that and compared it to a Salamander. But you did well, Happy Thanksgiving/Black Friday ;)
"Do you need professional quality equipment in your home?" The answer is "NO, not unless you have more money than common sense. And that's always the answer.
I'm good with my $18 Walmart chinesium charcoal grill and my cooking skills. Nothing will ever beat the taste of charcoal grilling. Doesn't matter what you light the fire in!
I always use oil when searing anything. Doesn't matter your method you will always achieve a better end result. Especially with a cut of a lower fat content
@@nickoleary1760 I thought I was about to learn something and you disappoint. A maillard reaction happens with sugars and amino acids. I always use oil on meat too but I do it because it helps seal in moisture.
I like my cheap ass Weber charcoal. When you heat from the bottom the fat drips down and crates flame which adds heat and flavor. I put the lid on for about a min to keep the meat from catching on fire and it also adds some smoke flavor
The idea is great. That thing just isn't big enough. Steakhouses have large broilers with temperature zones and the steak would never be that close to the heat source.
