Smoked vs Grilled Steak

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Опубликовано:

27 май 2019

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Комментарии : 263

@balkamp8888 5 лет назад

You were so preoccupied with whether or not you could.... You never stopped to think if you should.... 😂

@TheRealDipStick 5 лет назад

Nature finds a way.

@dirtrider88 4 года назад

you definitely should. just not the way he did it.

@mattheweckermann535 5 лет назад

The better comparison would have been to only smoke it low and slow until medium rare or medium at most. You can find that done at some BBQ joints here in Texas. You don't quite get the Maillard reaction of a quick hot sear (unless you choose to reverse sear) but the higher smoke content is a perfectly good substitute and results in something both flavorful and tender.

@valvenator 5 лет назад

I like to smoke my steaks at low temp for about 45 minutes, bring them up to almost med rare and finish with a sear. Best of both worlds.

@larrygrater1342 Год назад

All my steaks this way. Great technique for prime rib too. I almost never sous vide unless I'm cooking for an army. Almost foolproof method. Yes, I'm also in Texas!

@mogamatghoosain1517 5 лет назад

Great video Pitmaster X. Keep up the great work.

@WillShrop 5 лет назад

I smoke my ribeyes all the time to about 120F, and then sear on the stove with butter, garlic, and rosemary up to medium rare. Taste great. Not sure why you smoked them to almost 200F. Strange

@jddallager1699 5 лет назад

Agree......smoke it to rare temp, then reverse sear to get medium rare or more.

@jasonburpee8947 5 лет назад

I do the same thing, cant beat the reverse sear.

@jasonwhiteaker4764 5 лет назад

That's how brisket is done

@Brock-Landers 4 года назад

@@jasonwhiteaker4764 If you like reverse seared bubble gum, than yeah do your brisket like that.

@george9822 4 года назад

Bro, same here. My wife loves me because I do that.

@NorthTexasBBQAddicts 5 лет назад

Very cool comparison! I'm liking your videos more and more. I can tell you're putting more personality into it! Keep on bbqn

@fastjazz 5 лет назад

I’m thinking a Pitmaster X snafu here... Can’t say as I see any point in smoking a rib eye to 198 degrees!!! It’s a ribeye!! There isn’t any tough muscle or collagen to break down... That was tough to watch happen!! 125-128 max still gets it a huge load of smoke and great fat rendering...and keeps it a rib eye... Beautiful piece ‘o meat in any case...

@fastjazz 5 лет назад

Hugo Hugenotten oh I have no doubt braising is delicious but I’ll take my ribeye as a medium rare steak every time - even at 3 fingers thick!

@dennismeyers2008 5 лет назад

Tony Rizzo I worry about drying it out. Would you recommend smoking at 150 for an hour, then reverse sear?

@fastjazz 5 лет назад

Dennis Meyers I smoke 2” ribeyes (haven’t had the 3” hedonistic delight yet!) really low and slow to 122 and then reverse sear hoping for 125 on the nose. 150 is really well done for me.

@Leaptab 2 года назад

Same concern as me, I cold smoke my ribeye before reverse sear. Poly science smoke gun and a few wood chips, ribeye on a rack all contained in a 50L plastic container. I still am playing around with it but will be going a lot longer with the cold smoke duration to see how that works. Usually do it on a 1.5kg tomahawk ribeye.

@robmetzger9955 5 лет назад

Reverse sear is the best of both worlds! I smoke my steaks to 46-49c then sear them off to a perfect 52c

@GerayinTV 3 года назад

That sounds like what he should have done.

@ArizonaRE 4 года назад

I did a combo, I took two prime 2.5" porterhouse, smoked them each at 220 with cherry for about 20 min just to get the smoke flavor, then over to the grill to brown up. I love doing steaks that way, but has to be a thick cut so the smoke time doesn't dry them out.

@KeithJDavies 5 лет назад

I know you're familiar with reverse sear. What I do sometimes is take a steak and cook it indirect, with smoke wood (which often isn't used in a reverse sear), for 30-45 minutes until ~120F, then let it rest while I get the grill up to searing temperature. The meat picks up a fair bit of smoke flavor and a wonderful mahogany color, before searing off. I still end up with a medium-rare steak.

@momothewitch 5 лет назад

Don't underestimate low and slow cooking, my dad does it all the time when we're having long pig and it's great. The meat gets so tender it just falls apart

@KeithJDavies 5 лет назад

@@momothewitch 'long pig'? You're cannibals?

@handcannon1388 5 лет назад

@@KeithJDavies Exactly the same thing I thought. Maybe he means a small, whole pig, or perhaps a whole pork loin?

@KeithJDavies 5 лет назад

@@handcannon1388 Probably?

@johnmorris1632 2 года назад

I grill steak all the time but never smoked it until now thank you for your comment I really wanted to know how long to smoke it I had the temp right but wasn’t sure if the time 😂

@ausratliff9571 5 лет назад

I'm loving cooking on a kamado....one method I've settled on is a high rack grill with a thick steak. This gives a nice bark while still having a rare center.

@bamamubs4723 5 лет назад

Love the new shooting set up in the barn!

@bruceweirich3733 4 года назад

Thanks for the IDEA!!!

@user-ki3dj9pu9y 2 года назад

living in nc, I love the fact that people in other countries are enjoying bbq like we do

@LouisatRshackBBQ 4 года назад

Great looking Ribeyes - definitely one of my favorite meats

@Nick_Gir 5 лет назад

The fact you cooked that thing almost 70 degrees over temp kills me

@charliefxtrt6243 4 года назад

Ya right I was thinking the same

@dirtrider88 4 года назад

yep, its not a fucking brisket

@robertpaul5161 3 года назад

That was the point of this experiment was to do it low and slow like a roast

@nevermore0 5 лет назад

I got a tri-tip roast the other day which I cut in to steaks, and while it was super juicy, the texture and beefiness just didn't compare to a ribeye or NY strip. I think with the next steak I'll try the smoking method you've done here. Thanks for the idea!

@JohnJohn-bp5ci 5 лет назад

Great video Pitmaster X.....In my opinion, Post Oak Smoked Beef Tenderloin steak is one of the best smoked meats I've had. I tried it a few times at Rudy's BBQ in Texas and it was not tough, and had great flavor! You should try it on your channel sometime. Just use salt, pepper, garlic powder and onion powder as the rub.

@bobeos 5 лет назад

Would have preferred if you would have smoked till 131F as 198F is way to high for steak.

@hasanzia7299 4 года назад

Absolutely great and great job

@arnoldelliott5695 5 лет назад

I love this show. Love from N.Y.

@tlahuicolexiii2844 5 лет назад

Here i am eating Ramen Noodles 😭

@djamelhamdia134 5 лет назад

Tlahuicole XIII My heart is with you,brother.

@yannickmorin6115 5 лет назад

Mmmmm ramen noudles

@handcannon1388 5 лет назад

You have to admit; though, they fill you up more than 25 cents worth of ribeye would.

@nagachief984 3 года назад

And here I am eating my own saliva

@neighborhoodbbq3253 5 лет назад

Das ist doch ein super Steak. 👍👍👍. Grüße von uns

@mahyoufed2323 5 лет назад

Pitmaster X you are the best big up bro

@iscathful4798 5 лет назад

Damn that looks so good. Greetings from Germany

@shawntl 5 лет назад

I do a reverse sear smoke for a hour or so then sear to done

@jpb2541 5 лет назад

Both look tasty 😋

@rubbnsmoke 5 лет назад

I smoke 5 pound chuck roasts in the same manner often. And you're correct, the results are better. At least better than spending top dollar on a high grade steak to have it turn out the same as a chuck roast would.

@lordelectron6591 5 лет назад

Wait I thought I got of the FOOD hub..

@darksto 5 лет назад

can you do a video showcase how you clean and maintain your smoker please...

@IThinkNowListenUp 2 года назад

Oil will prevent smoke from penetrating the meat. Just use water for pepper and salt to stick

@phillipmcgill7633 5 лет назад

This made me hungry !!!

@vbothways918 5 лет назад

Favorite Dutch person

@fortuneworks 5 лет назад

Don't understand why you didn't cook them both to same internal med rare temp for true comparison?

@Nick_Gir 5 лет назад

At 7:37 he says you don't wanna over cook it hahahaha what a joke. He killed that steak 70 degrees over temp. It's ridiculous

@michaltaranza365 5 лет назад

RIP that poor steak.

@jborrego2406 4 года назад

Not everyone can eat rare meat

@georgecutting4265 5 лет назад

Absolutely great Cooks on both steaks why don't you try taking the same size steak that you use for searing and smoke it until it comes up to a temperature of about a 125 degrees or about a hundred and thirty degrees and share the other steak and do a comparison that way

@zhdfzfjvzrtuztuzt 5 лет назад

That sounds like a good excuse to do more steak experiment videos as a follow up. In case Pitmaster X even needs an excuse for that ;)

@handcannon1388 5 лет назад

That's how I do my steaks. Season and smoke until they are around 20-30 degrees below desired temp when done and then sear until done. Rest ten minutes or so (if you're patient enough) and eat. Remember, since they are only smoking for a short time, a stronger wood will give more smoke flavor. I prefer mesquite, but oak or hickory work well, too.

@erwinamesz7642 5 лет назад

Again masterpieces by Pitmaster X! Please raise some Wagyu, Hereford, Galloway or Angus cows on your farm!!!

@kylenorris6885 5 лет назад

Erwin Amesz or Kobe beef

@juanthedad 5 лет назад

Cooking is always experiment. Never know till you try it.

@mikkole1 5 лет назад

Have to try this myself 😂

@DrivingWithJake 5 лет назад

Oh Billy! I love me both of them. Sometimes I'll use my wood and smoke then move it into direct heat after a while.

@DrivingWithJake 5 лет назад

I also need to come visit sometime! :D Just need to cross a little ocean from America.

@andyvaldez7714 4 года назад

Where did you purchase that awesome apron?

@11Hemi345 3 года назад

Great video

@MrMarius2000 5 лет назад

Drooling over that steak from my country🇩🇰🇩🇰

@michaltaranza365 5 лет назад

92°C is a crime. That poor cow was killed twice...

@lausimeyer6558 5 лет назад

Low and slow is a crime? Never!

@casperonacid_main 5 лет назад

I always smoke my steaks but differently.. I get a good size steak, 1.5-2 in thick. Smoke it low for 1-2hrs. Then sear it.

@yesladinc 5 лет назад

Why don't you redo the test and smoke it to a temperature that one would normally eat steak at. 125 to 135 degrees.

@SanityOfficial 5 лет назад

@Metal_Auditor 5 лет назад

I was hoping for a comparison of two medium rare steaks, one cooked reverse sear and the other hot and fast. But alas, this'll do for now.

@firzainsanudzaky3763 3 года назад

Eating my noodle while watching this so i can imagine

@MrMihoci 5 лет назад

Could you do a video on different types of black pepper (high end ones) on same cut of steak/meat? Im interested to find out your opinion, i have tried experimenting with java pepper and tasmanian pepper and they do bring some different taste experience to the table.

@Have.nice.day.5 5 лет назад

It’s been a while . You are still amazing , seasoning , presentation , your methods . Thanks pro 👍😊

@MrMusaalam 5 лет назад

Hi what brand is the Knife with Elk Handle

@ErnestStewart 5 лет назад

How about smoking for temp and color and then searing for a crust? Like Smoked Reverse Sear?

@ilyaneidir722 3 года назад

That’s how I do it. Best method imo. More tender if you smoke at 250 but I smoke at 350 since I don’t have much time.

@zackschmidt4381 5 лет назад

I put mine on smoke on the traeger for 45 minutes, then I light the green egg to sear it at 600 with Dragons Breath!

@beanshady 5 лет назад

Man I wish I had that stuff. For me, I just use a Weber kettle grill and a charcoal chimney. I stack my hot coals to one side of the Weber. I then smoke my steaks with hickory over the indirect side until they reach 125F. I then sear them on the hot side which is usually quite hot (but doubt anywhere near 600). I like my steaks medium to medium-rare, so cooking them over the direct coals for 3-4 minutes each side brings them to this. They turn out pretty darn well and I get compliments when my brothers come over for a cookout. Biggest thing for me is getting quality steaks in my local area with decent thickness (like 2 inches +). I find that standard USDA choice is fine for me, but I stay away from grass fed steaks as they don't taste anywhere near as good (or at least the ones I've gotten from my local grocery).

@HeavyMetalMike 5 лет назад

@@beanshady that's how I do mine, on the Weber. Beats any steakhouse around my neck of the woods, lol.

@zhdfzfjvzrtuztuzt 5 лет назад

Has someone ever tried smoking a steak very low and very slow ie. at just above med. rare temps? Should enable you to give it several hours of smoke without overcooking the meat.

@thejones16 5 лет назад

StrongGrumpyCat yes, I've done a 2.5-3lb ribeye on my pellet smoker at 250* until it reached an internal temp of 135*, took it off and put it in the fridge for 10 min so I could sear it harder. Then I hit it with my Harbor Freight weed torch. The results were amazing.

@wonderingmind28 5 лет назад

That is how most people smoke their steaks.

@zhdfzfjvzrtuztuzt 5 лет назад

@@thejones16 Guess i will have to try that soon...

@jonfitz8280 3 года назад

I smoke my tbones and they com out juicy well done not dry beaks up in your mouth

@coachcleats13 5 лет назад

How long did you smoke it before you wrapped it?

@essenceofsoul27 2 года назад

Those steaks are huge. They are about the size as some roasts in the store.

@okienarc4943 5 лет назад

If you will smoke it til it's around 7 degrees under medium rare then sear it on grill real quick it does way better

@Duplexpine 5 лет назад

You should've smoked the steak to rare or med rare. Tastes so much better

@andrendenum1 3 года назад

Agreed. Internal temperature is supposed to be the same no matter what. You smoked that steak to internal 198 degrees farenheit. Why wouldn't you smoke it to 129 or 130F internal temp and rest like you did with the grilled steak? I'm confused.

@peterthoms2725 3 года назад

Wouldn’t that just be reverse sear then? Wouldn’t that defeat the purpose of what he said he wanted to compare at the start of the video? Agree it would give a better result but not really what he was trying to achieve for the experiment.

@kylenorris6885 5 лет назад

Hey pitmaster x great video the steaks 🥩 looked delicious but I was wondering have you considered cooking with Kobe beef ?

@dirtrider88 4 года назад

the way he cooks he should just stick to stop and shop

@zaidanesem6635 3 года назад

well let's just imagine the chicken nuggets I'm eating are those JUICY steaks

@mnminnmn 5 лет назад

I smoke mine on camp chef wood pellet smoker grill til about 125 then finish it off on the hot sear box, best steak ever! I have saved tons of money not eating out anymore and much better food. got a 1/2 beef, 28 day dry age for 4 bucks a lb.

@kirkduncan2139 10 месяцев назад

What kind of BBQ gloves do you use there?

@isaythis5684 4 года назад

There’s no empirical facts here. Only me getting hungry!

@mogarcia9755 5 лет назад

" And now it's Shitting on your BBQ" Now we're keeping it real we're okay with it...

@tykjpelk 5 лет назад

Read this before I got to that part, thought it was a Dutch accent thing.

@Shane-Singleton 5 лет назад

Now how about only smoking to a similar internal temp as the direct heat steak? About 131f

@accordracer619 5 лет назад

Should do quick grill sear vs smoked reverse sear

@Duplexpine 5 лет назад

I once smoked a 2in thick ribeye and that sucker was fire

@Duplexpine 5 лет назад

And seared off on the grill

@mikewolfe8217 5 лет назад

I will take a N.Y. strip slow smoke it to 110/120f and stick it in the fridge to stop it's cooking then get my fryer to 375/400f with beef tallow and finish it off with a full crusty sear....

@BotMikkel 5 лет назад

Greetings from Denmark

@MrSottobanco 5 лет назад

How many hours did it take to cook the big steak?

@eliaschefpenamartinez 5 лет назад

Hello friend! The core temperature of the thick cut should have been 85 degrees Celsius. Try that next time. Thank you for this video, I am also sure I would have preferred the steak, hehehehehe. God bless. Keep on experimenting.

@TiresiasAfricanus 2 года назад

Only two years ago, you were smoking your first steak, look at you go. Congrats on the sub growth.

@Gfoodcocina 5 лет назад

amazing...

@hangtime26 5 лет назад

where do you get the fire starters????

@Pertamax7-HD 5 лет назад

@robertdeuchar6199 5 лет назад

Are you intending to try pellet smokers/grill I have had a Traeger Pellet Smoker for 4 years now and wouldn't go back to Gas or Charcoal ever again.

@abadatha 5 лет назад

That grilled steak is perfectly cooked. The smoked one seems over cooked. I might have just smoked it around 100C to about 43C and then sear it a little bit.

@timg531 5 лет назад

Your look and accent reminds me of the singer Scooter. Good old times when I was young..

@mertsefer801 3 года назад

Türkiye standartlarında denemek için değil gerçekten izlemek için izliyorum

@jeter6018 5 лет назад

I like your videos and, I suggest you could do some fish or maybe salmon

@iann_fr 5 лет назад

🔥🔥🔥

@Terreos 4 года назад

I smoke my steak all the time. Granted I buy mine in whole sections from the butcher and cook them whole. But I never go above 135 degrees. Unless it's chuck roast or brisket.

@pedroarellano4266 5 лет назад

You should do it again, only next time cook the low and slow one to 120 degrees and then sear it vs. just seared.

@lepermessiah2011 5 лет назад

You should try this experiment again. I, and several others, feel the smoked steak was overdone, looked kinda dry. Why was it cooked to 198 degrees? I'm curious.

@jasonwhiteaker4764 5 лет назад

Look up brisket that's how it's done

@Eyore82 5 лет назад

And now I'm hungry...

@sammygg21 5 лет назад

Hey pitmasters!

@dskrpncs 5 лет назад

Did you take both to 198?

@octavio3839 4 года назад

i would love to see it rare and finished off in a cast iron searing hot! :)

@nickschroeder7028 5 лет назад

“You shouldn’t overcook it...” and yet you did. Reverse sear to get BOTH the smoke flavor and medium rare goodness. Thought that’s what we’d see you do here, and think it might change your mind.

@handcannon1388 5 лет назад

If you cook them to the same doneness/texture, and with the same seasonings, the smoked steak will win every time.

@andersbj1 5 лет назад

Wait wait wait what? I am from Denmark and i don’t even know that clasification of meat?! How do you spell it?:D

@slothoner6946 4 года назад

Smoke with 1/3 hickory and 2/3 Apple to 125°. Spritz with 1:1 garlic rice vinegar and apple juice mixture every 30 minutes. Finish in hot cast iron pan with some rosemary and butter. Let sit for 10-15 minutes (hardest part of the process) ENJOY!

@AIIu_ 5 лет назад

It would be cool to see you try to perfect a well done steak since gotta cook those for family members once in a while 😁

@handcannon1388 5 лет назад

The easiest way I've found to do that is to cook them all the same; to medium rare, and then nuke (microwave) the steak portions individually until they are just done enough for the other guests to eat them. That usually only takes a couple minutes while the med/rare steaks are resting. This only works well with good cuts of steak; the more marbling, the better. I usually do ribeyes, but it did work with t-bone a few days ago.

@JugsOnMySack Год назад

@@handcannon1388 I never want BBQ from you ever. Really?!? Microwave steak?!?!? That should be a felony!!!

@handcannon1388 Год назад

@@JugsOnMySack You have no need to worry.

@JugsOnMySack Год назад

@@handcannon1388 no but your kids should

@handcannon1388 Год назад

@@JugsOnMySack Okiedokie Slappy.

@oldskoolrockneverdie 5 лет назад

Waar koopt/bestelt gij u rook hout ?

@wabbet24 4 года назад

You should have done it with reversed searing. Fully slow smoking drys it to much. With a reverse sear it comes out like a very soft steak.

@JohnG975 4 года назад

Let's see what tastes better an over cooked steak or a perfectly cooked steak. I can't wait to see the results. haha Should have pulled the big one off at 130-140