Reverse Seared Ribeye on the Weber Kettle - With the Typhur Instaprobe

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Опубликовано:

2 авг 2024

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Комментарии : 90

@Viewtoagrill 6 месяцев назад

NEW CUSTOMERS PROMO CODE - SAVE10 typhur.sjv.io/jrA7aM

@waterfordrs22 Год назад

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.

@Viewtoagrill Год назад

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.

@waterfordrs22 Год назад

@@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.

@mikeandthemagic Год назад

Cook it the way you like it! That thermometer display is clean!!! I like it!

@Viewtoagrill Год назад

Yes sir Mike!

@surfingonmars8979 Год назад

Love the fact that the screen saver on your phone is your kids goofing around! Great vid. Great and concise advice….

@Viewtoagrill Год назад

Hhello SoM. I love that picture. They were throwing rocks at each other… big brother had a better aim apparently!

@surfingonmars8979 Год назад

@@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.

@ronandloisgraham6763 Год назад

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!

@Viewtoagrill Год назад

Hey Ron. Thank you very much.

@DaymonQualls Год назад

Perfectly done, Johnny! They look amazing!

@Viewtoagrill Год назад

Hey Daymon... you are so nice!

@jefff6167 11 месяцев назад

Another fantastic video. Your presentation style is spot on, no hype, no fake enthusiasm. I click off those “crazy Eddy” style presenters.

@Viewtoagrill 11 месяцев назад

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!

@markmicciulla424 Год назад

Just picked up 3 ribeyes for the family ! Perfect timing . Love the videos, very helpful

@Viewtoagrill Год назад

Awesome! Let me know how they turn out.

@markmicciulla424 Год назад

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!

@Viewtoagrill Год назад

@@markmicciulla424 nice!

@lukefromtexas 3 месяца назад

Hell yeah a fellow Texan

@Viewtoagrill 3 месяца назад

🤘🏽

@nickkambitis5340 Год назад

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 . 😜

@Viewtoagrill Год назад

Thanks Nick. I am sure yours are amazing as well!

@andrewconnelly4893 Год назад

Looks great! Thanks for video as I am new to Weber grill (vs gas’s grill).

@Viewtoagrill Год назад

Thanks! You are on the right channel!

@Mankitchenrecipes Год назад

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!😋😋😋

@Viewtoagrill Год назад

Thanks Kevin.

@ronm9772 11 месяцев назад

Perfectly Cooked😎

@Viewtoagrill 11 месяцев назад

Thank you 😋

@NotAnotherGrill Год назад

PERFECT! I gotta try to replicate this.

@Viewtoagrill Год назад

Thanks for watching.

@JustCookingwiththeGuys Год назад

Johnny, that steak looks perfect! Great job.

@Viewtoagrill Год назад

Thanks Phil.

@brianveestrom6784 Год назад

It was not a MISteak- looked perfect. That thermometer looks pretty good. The steak probing was a good tip. Have a good one Johnny!

@Viewtoagrill Год назад

Hello Brian. Thanks. The thermometer worked out very nicely. Great product.

@mickey533 Год назад

Bravo!

@Viewtoagrill Год назад

Thanks Mickey.

@ront2457 Год назад

Nice!!

@Viewtoagrill Год назад

Thanks Ron.

@WarmFLBear Год назад

Learned some more today! Plus.... Why do we (I) ever try other cuts. Ribeye's are the simply the best for Just Plain Steak.

@Viewtoagrill Год назад

Indeed. Ribeyes are the best. Take care WarmFLBear!

@nelsoncontreras2615 Год назад

Hello, my friend did a great job. I know what I will eat for dinner today ribeye. Have a great weekend.

@Viewtoagrill Год назад

Great decision, Nelson. Take care!

@Southjerseysmokin Год назад

A 2023 lump charcoal review or test soon would be pretty cool!

@Viewtoagrill Год назад

That is on the list Kirt. I just need to find the time. That is a time consuming video.

@Southjerseysmokin Год назад

@@Viewtoagrill I got the fogo black bag recently and it’s pretty solid, That blaza ball thing they have is really cool too

@Viewtoagrill Год назад

The last time I looked for that ball it was sold out.

@surfingonmars8979 Год назад

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.

@beerman9807 Год назад

I can tell the difference from all that , I like mine almost done just barely pink

@Viewtoagrill Год назад

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.

@surfingonmars8979 Год назад

@@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.

@ril850_1 4 месяца назад

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

@Viewtoagrill 4 месяца назад

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.

@RustyBBQLamb Год назад

Not made as long as it's your steak not mine 😂😂😂. Thermometer looks really good too

@Viewtoagrill Год назад

You were the one I had in mind 😂 😆

@RustyBBQLamb Год назад

@@Viewtoagrill actually I would still eat that. Just don't try to feed it to my kids

@ActualSighs Год назад

Watched again. Due to weather, I'm going to try this on my little Smokey Joe😅.

@Viewtoagrill Год назад

It can be done.

@ActualSighs Год назад

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!

@Viewtoagrill Год назад

@@ActualSighs oh man the rain! Awesome for the temps!

@stevebarlow7670 9 месяцев назад

Okay. Any idea what temp was during the indirect cooking? I really enjoy your videos. Thanks!

@Viewtoagrill 9 месяцев назад

The coals were fully lit… so I would guess 600 degrees, as hot as possible.

@adamellistutorials 11 месяцев назад

What grate are you using that opens up on the side?

@Viewtoagrill 11 месяцев назад

This is an SnS easy spin grate. I have a link for SnS in my description.

@hom296 Год назад

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).

@Viewtoagrill Год назад

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.

@bks7842 11 месяцев назад

So it doesn't hurt to spray the citrusafe on the reusable /used coals?

@Viewtoagrill 11 месяцев назад

Nah. It’s just a lite mist.

@davidr521 Год назад

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 🥩

@Viewtoagrill Год назад

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!

@davidr521 Год назад

@@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 🧂👞🔥

@Viewtoagrill Год назад

@@davidr521 🤣😆

@mmsb13_420 Год назад

Great looking steaks, Johnny! I'm with you . . . I like my steak grilled medium and yep, ribeye's are the best. Cheers! 🍺

@Viewtoagrill Год назад

🍻

@cubanraider5373 Год назад

just picked up a ribeye and a new york steak, can i use this same method for the new york steak?

@Viewtoagrill Год назад

Same method works!

@markrivera5385 Год назад

Like your stuff Johnny I’m not sure about that probe though.

@Viewtoagrill Год назад

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.

@stevebarlow7670 9 месяцев назад

What temp was the grill when you were searing?

@Viewtoagrill 9 месяцев назад

I do not know the exact temperature but it was as hot as possible.

@TheMayhem15 Год назад

hahaha the steak police, i know one of those guys i always get arrested for overcooking

@Viewtoagrill Год назад

😂

@rgombine 5 месяцев назад

So what was the final temp when you pulled them? And what was the half-grill charcoal basket you were using?

@Viewtoagrill 5 месяцев назад

Check minute 8:19 The basket is a slow n sear insert. I have a link in my description.

@rgombine 4 месяца назад

Thanks. Missed that!

@Viewtoagrill 4 месяца назад

Not a big deal. Thanks for watching!

@cubanraider5373 Год назад

nice 🥇

@Viewtoagrill Год назад

Thanks!

@SDSBBQs Год назад

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.

@Viewtoagrill Год назад

Hello Dash! I’ll keep your secret. 🤫