Thank you for all the videos you posted! I really love all your grilling techniques, tips and reviews! You are a grillmaster, IMHO. I am a HUGE fan of bbq (mainly steaks), and I completely agree with the simplicity of seasoning steaks. Your video has completely sold me on purchasing a Craycort iron grate for my Weber. Thanks again for your videos! I appreciate all your time and effort in making them.
This is exactly the way I figured out how to cook my Rib eyes. I've been doing it for years and the steaks always come out fantastic. Better than restaurants hands down.. Thanks for the videos.. I've just subscribed and love your channel.
@MrFer5900 Thanks for watching. Yeah, I shot this video before I started using artificial light and the colors get really washed out (lost my light) After shooting this video, I went out and bought a video light and it makes a huge difference. The meat's color was much brighter than this video shows. I agree about "to each his own". I don't do this all of the time, but I do like the results. I got the olive oil idea from a Bobby Flay book, you should give it a shot.
Just gotta tell you man, fantastic collection of simply brilliant videos. Best BBQ vids I've found and I'm learning a ton from you. Nice work brotha, keep em coming!
My mouth is watering! Those turned out perfect. I'm subscribing to your channel, I wanna learn how to grill and you look like you know what you are doing!
@LAGrilling Just so you know, I'm having a grilling video contest and the first prize package includes a Craycort grate, or for those that already have one, accessories from Craycort. Check it out!
Most excellent Greg. Wow we have gone back in time. I just BBQ'd Rib Eye Steaks today and we let them come up to room temperature as you said. You are awesome for sure Greg. ROCK ON!!!!!!
Thank you for the kind words! Believe me... I've owned my Craycort for about three years now and I cannot say enough about it. Top notch! And the customer service is the best!
finally a video of someone that knows how to grill i do the exact same thing, i like to get big fat peices and i follow the same rule of thumb 5 minutes each side per inch then let it rest 5 minutes and it always comes out perfect.
No... It wasn't overcooked. This was a very early video and the camera I used was crap. It washed out color big time. The best example is a tri tip video I shot. The meat looked gray on video, so I attached a still shot I took with my digital camera of the same meat. The difference in color was crazy. I am now shooting my videos in HD with a good camera and light. I don't have this problem anymore. Thanks for the comment, man.
Are you talking about the edge pieces of the Weber grate that are hinged open so you can add charcoal? The Craycort grate is made of four sections, so you can lift out separate sections to do things like manage your charcoal.
@daniel1c Thanks for the comment. The way I arrange the coals (all around the inner perimeter of the grill) there is plenty of intense heat in the center of the grill. I get the sear, without the flare-ups. As I'm sure you know, you can't adjust the distance between the grate and coals on a Weber. If I put coals directly under the meat, I've found the the flare-ups cause a kerosine kind of flavor. I get a perfect med-rare every time.
Great Video!!! I just bought the weber performer and ordered those cast iron grates (got the vegi corner and 2 griddle inserts too) and can't wait to try out rib eyes - just how you did them here. Thank you!
@sblake1016 Yeah, cast iron has a few drawbacks... After every grill I arrange the left over coals under the grate and try and burn off any sauce or food that was left behind. Then, after the coals are burned out but the grate is still a bit warm I coat the whole grate with vegetable oil to keep it from rusting. I also bought a pumas brick that I used if I do get some rust. I'll take the grate down to white metal and re-season it with cooking oil.
You're welcome. Now, if you want to eat a tougher cut (which have great flavor) They sell tenderizers that punch very small holes in the meat. They work pretty good.
@magicman421 Thanks for your comment, but I've found that the oil binds with the seasoning and also adds a nice earthy flavor. I get a great crust and the meat stays very juicy.
I really like your Craycort cast iron grate. Can't wait to get one for myself. It's bare cast iron which I like much more than the porcelain-enamel coated cast iron grates that Weber sells.
I enjoy your videos a lot. I love grilling ribeye steaks probably more than any other meat. I also add Montreal Steak Seasoning along with coarse Kosher Salt and fresh ground pepper. Funny how my neighbors always seem to be outside when I'm grilling ribeyes, lol.
Pops used to buy cheap ground meat, shape it like a steak, and put it on the grill. Plenty of spice and some grilled squash, onion and potato. Great meal
@tiabran I'll put the lid on when I'm using wood (on this cook I did) to help get a little more smokey flavor. I'll also put on the lid to put out flare-ups.
Yeah, I alway wonder why some people seem to go out of their way to leave negative comments. When it comes to cooking there is *no one way* of doing anything. Thanks for stopping by!
rooster8998 interesting comment because I've always heard you want to flip it as little as possible. The longer it's on its side the better it seals in the juices.
Beautiful presentation on the steaks. The only thing I would do differently is to cook them for 3 minutes on each side, but covered with the lid to infuse the smoke flavor into the meat, but that's just my own personal preference. I thought the sear on those steaks was amazing. Great job.
Great steaks, i grilled some ribeyes for my family last weekend too bad they all wanted it medium well they don't know what they're missing bc I had mine medium rare and it was delicious
Great looking steaks. I was all set to comment on them looking medium rather than medium rare until I saw your footnote about your camera. I use pear tree wood when grilling. I build the fire on 1 side of the grill & sear over very high heat. Each side for 2-3 minutes, including the 1/4 turn for the grill marks. Then they go to the other side of the grill & covered for 3-4 minutes. The smoke really gets in there & I have outstanding steaks every time. Tomorrow I'll be grilling porterhouse.
+1 on the beautiful steaks. I like how turning 45 degrees gives a criss cross diamond pattern. I always just did mine more of a 90 and they don't turn out as pretty. My gf is getting me the Weber 26.75 for my birthday and I'm hoping that cast-iron-grate has theirs out by next month. That thing looks awesome to cook on.
Nicely done! Perfect! I cook my ribeyes in a very similar way on my weber. Natural lump charcoal is the way to go. Not mentioned on the vid, but it looks like that's what is being used. I really can't understand all the poking and turning that other people do to their steaks.
@crissybee2 LOL! Thanks for watching. Of course we can't even touch your fish n chips! Can you get standing rib roast? I'd just cut my own if you can. Cheers!
Where can I get that type of grill grate for my weber grill? Hate the default stainless ones. Great video btw. Very helpful since I just switched from propane to charcoal. Thanks!
Very good looking steaks. We have a propane grill and I was wondering if you could give any pointers about grilling steaks on gas over charcoal? Is there a way to get that nice smoke out of a gas grill?
FYI, the grates seem to be alternating patterns so you can get easy grill marks by moving the steak forward or backwards to a new hot grate, instead of spinning the steak in it's place.
