Theres many ways to grill a great steak.I find everyone has their own preferences when it comes to flavoring,cooking times,techniques,etc.My advice is to practice it yourself and not think that theres only one correct way.Crack open a few brews and experiment,you might be pleasantly surprised.I never cook the exact same way every time because i always discover something new each time.Happy grilling. = )
Im a rookie when it comes to grilling. Bought me a weber from ACE a year ago and grilled even in the winter time to get better. Im on a strict diet right now and I use my "cheat days" for grilling some good steak and a kielbasa. Leaves me satisfied after dieting the entire week.
when it's time to switch sides, instead of stacking and flipping, simply spin the grate half way around, it works with most grills like this one. ...but some won't spin try it empty first!
I have to get my kettle grill out and get it ready to be used and I have baby back ribs to be grilled. I will have to get some steaks and ground beef so I can make some burgers also on the grill. Thanks for the tip and it gave me some ideas of what to cook.
I have been grilling with Kingsford and Weber for over 40 years. This guy did most everything perfectly. Most people's comments here are wrong. Everybody has a preference but great steak houses will almost refuse to cook a steak well done. His degree of done would satisfy most folks unless you like one really rare. I oil my steaks the same way he does. It holds the seasoning and keeps the meat from sticking.Let your meat sit out at least 30 minutes , seasoned, and then place on fire. Some folks say turn once but if fire is really hot you may have to turn 2 times. There are so many variables with charcoal , you can't give absolute rules for this stuff. Use a meat thermometer. I wrap all my steaks in one foil pack to let them rest 10 minutes. This keeps them hot for serving. Now, I will brag on myself, if I may. Folks are always amazed at my steaks and want to know my secrets. I tell them everything I just told you, but most folks don't want to take the time to do what a real steak lover like me will do. Let's get grilling !
Most people can't cook a well done steak. They turn it into leather. I've mastered the well done juicy. Check out chef Ramsay's challenge of well done steak. It's the hardest to cook.
That doesn't work if you have fat hands :/ Every steak is "rare" I've always found that you want to flip the steak when it starts to "bleed" on the top. Give it just 2-3 more minutes on the second side for a nice medium-rare. Then let it sit/stand on the plate for a couple minutes to let the juice soak back in. If you cut into it too early the flavor just drains out.
Wait wait wait!! Right after you tell us 2 zone, the next shot is your steaks on the grill with full charcoal cover across the bottom! What's up with that!?!?
How much lighter fluid can I soak into my burgers to ensure an even light? I've been using about a quarter can per burger. It's been working pretty well and the kids love 'em.
You are all talking about how he grills -- which is as much a personal opinion as anything -- but has anyone checked out the closed captioning? It's a riot..
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nothing better than a hot girl ...really, do it! here is a future tube channel.....Bad Lip Reading of other channels, based on captions!! you should run with this!!!
I'm guilty of dumping all the charcoal first time and had to evacuate the meat before it charred black and take some coal out. Since then 2 zones an absolute. thanks for the video.
The New York is known as the KC when it's on the bone, it doesn't have to do with where you are. And not to be knit picky, but adding black pepper that early in the cooking process isn't recommended. Typically steaks gain more from being salted up to two hours before being thrown on the grill.
I'm going to like him subscribe my question though when I looked up this video was on a smaller grill that's not as deep as the round grills it's a square flat type of charcoal grill there's not a lot of room for charcoal I was wondering how to BBQ New York steaks about an inch or inch and a quarter thick?
Hey Drew from Kingsford. Maybe you're in the charcoal department but why are you using a Weber charcoal grill and not the Kingsford Rankam grills? Maybe its only right to use a Weber grill every time? Thanks for the video
I use Royal Oak charcoal but this was a good video on the account that he showed how to test what level of doneness your steak is on your hand 😮👍🤙. I never knew that😮.
yeah, the double zone is what I was screwing up on,now I get it,now my high dollar steaks will taste the way they should thank you, damn that was simple
It really depends on how you want them done. The finger method he mentioned in this video really works. But what I do when I grill a steak is just sear them on both sides till they get great color. Then after they get the color I’ll move them to the cold side of the grill and close the lid to let them cook in basically an oven. Then I do the finger trick to see where they’re at.
Try reverse searing. It's easier to control the doneness level that way. That or, and imma get shot for this, grill steaks on the grill like you normally would and finish them in the microwave.
How do you just gloss over the whole pre-heated charcoal bricks part? I've never seen that done before, yet you just toss it out there like it's a given.
no quarter turns? It helps prevent that burning or char as some people call it, personally i can do without the char, i like the fat to render and be very soft, i don't like the fat charred. Also a great piece of meat probably wont be at your local butcher, unless they stock strube ranch beef, which i doubt or regular old USDA prime lol but only 3% of all beef made in the US is actually prime. Also ribeye is the only steak that should be consumed, flavor beats down all other steaks.
Out of curiosity, why not the Worcestershire sauce before the olive oil? Wouldn't applying the oil first cause the sauce to not stick? Or would it flavour it too strongly?
Dropping bodyfat will make your abs came out . Babies are born with abs. Every human being got abs but it's under the layer of fat . Steaks and vegetables is good for losing weight and building muscle
Don’t forget beef 🥩 keeps cooking after removing it from the heat I’ve seen some cook steak to the exact preference once it sits it ends up being over cooked
round here in de mobile park we get 1 dem shoes the dogs chewed on and use that as asianonic seasoning since its usally thailand flavored let that cook down for a bit then steaks we call um frisbees cuz dem bib truks do hammmering flat and good ready we can tell real thy cuz ifin aint thyed together it ant tied
“Seriously can you tell me there’s a restaurant out there that can cook steak like that” That’s what I say to my family every time we are done grilling. Cheers.
How to really grill a steak. Sear each side of the steal 1 to 2 minutes each side on the hot side. Now move the meat off the hot side and let it cook on the cool side. The juices in the meat always move away from the heat. If during the finishing cooking the juice are sizzling its overcooked/ When this happens, the juices are now boiling and you never want that! Just keep moving steak far enough from the hot side until its the doneness you want it. Even a well done steak will be moist if cooked the right way. Be patient. Depending on the thickness total cooking tim for medium rare is about 8 minutes.
The outside always gets charred from the heat before middle cooks. Drives me nuts!! I got to where I practically roast them on upper rack to avoid this. I hate the outside being burnt and crispy while middle is raw
those steaks need to be rubbed with olive oil and seasoning then let sit until room temperature. I dont think his were room temp because the burn marks prove the meat had different temps throughout.. Just something my dad used to always do before he grilled.
Great video however my hands/palms have seen 30 years of wrench turning so im satisfied Betty Crocker might have different depth when she feels her hand.. just mho..
I can tell immediately that he added fresh coals on top of the existing calls that came out of the chimney but he didn’t mention that in the video. Just a jump cut 🤨
