Finally a video that tells me exactly what I need without a 6 minute intro, 4 minutes talking about God knows what, 10 minutes of what kind of seasonings are available, etc. Just a good 5 minute to the point video so I can get this done 😅👍
@@breadfan9 1 minute on each side twice for a total of 4 mins then off heat, lid on a couple minutes and check for 130 degrees F or 55 degrees C with a meat thermometer for medium rare. I’m about to try this in my Weber.
I like the 1 1/2 inch minimum rule for reverse searing a steak and also the 15 hot coals for the first half of the cook and 3/4ths of a chimney of hot coals for the sear at the end. Plus the one minute a side then flip for a total of 4 minutes! Great advice!
Excellent video as always. I so appreciate your attention to detail. You are one of only a handful of RU-vidrs who make sure to address the “wait until the smoke clears up” issue. Most just show themselves throwing their meat on when the kettle reaches temp after the smoke has cleared up without mentioning it. For a noob like me, your thoroughness is much appreciated!
Thanks, Rob. I'm just hoping to help people with things that I messed up along the way. I figure I can't be the only one. I've also seen a few youtubers toss the meat on when it's still billowing white smoke!
An all comprehensive, detailed, and helpful video for charcoal grilling. Hope to see more guide videos for other meats and cuts. Keep up the great content!
I have never used a charcoal grill before. We acquired one recently and then happened to end up with some steaks at the same time. Tonight will be my first time grilling and first time cooking a steak. This is making the whole thing seem a lot less scary. Thanks!
Love that you mentioned seasoning after, cooked almost 500 steaks in the last 2 years, never once was seasoning before searing any good, more people need to know this.
Great explanation on this video. I will be using this method tonight to cook my T-bone steaks and I’m really looking forward to it. Thank you very much.
I haven't seen any griller go by time. They're always cooking to temp (130 in this case) because there are too many variables for how long it could take. At the end of the day, it's the temp you need to hit, so a probe thermometer is your most valuable friend when you don't know what you're doing.
I can dig this! The Weber Kettle in particular is so modular, that you can do many things with it. 3/4" average grocery store NY Strips are something I like to fire-grill in the Weber, but I do thick cuts, occasionally, in a similar way to your video. No probes though, just eyeballing and judgement.
A tip I learned for starting small amounts of charcoal is to flip the chimney upside down and light them that way. It makes a little bowl for the briquettes which is much more practical for a small number of briquettes
It's been too long since I've had a Tomahawk ribeye! The only other tip would be to take the steaks out of the fridge to get to room temp (1 hr+) before putting it on the grates. If you take a steak that size straight from fridge to bbq, it won't cook through easily. Outside might be super well done and middle could still be raw.
That's the big reason why I suggest the reverse sear. It warms up the tomahawk slowly so the inside is the temperature you want. Maybe it's time for another tomahawk! My butcher has them for less than I could buy them anywhere else.
great video! how do you get your coals so hot that they produce flames? I always wait till they are grey and almost no smoke is present. But when I put the steaks on the grill there are no flames. Only sometimes when I use a cut with a lot of fat. looking forward to your tip :)
Nice, looks good and thanks for the tips, you ever add a little wood for smoke flavor to the tomahawk during the low & slow. I've been battling when/not to add smoke. Did a reverse sear on a 21 day aged Filet today on the SNS travel grill, I literally couldn't have cooked it any better but I added a pecan chunk of wood right b4 adding the meat, I loved the smoke on it but my wife and sister in law said it was a little too smokey for them 🤷🏾♂️.
Congrats on nailing the cook. That takes a lot of practice. The preferred amount of smoke flavor varies widely between people. The person doing the cooking has been breathing in that smoke and gets desensitized to it by the time they go to eat it. If a chunk is too much, try a few chips right before you sear it instead. After a few experiments, you'll find the amount they'll like.
plz plz plz help me, why wont my charcoal catch on fire like youre is for the searing part! i use a chimney, let it ash over, etc etc, but it wont blaze up like yours is.
On a totally different note. I do a front sear on my wings. Get the char I want and then let them sit on the indirect side or pass them over to my pellet grill if I’m using the full surface of my kettle. I sometimes recommend the front sear to people that are less experienced because I know I did have some trouble getting the timing of everything right on the first time I tried it. Front sear IMO is way simpler to learn. Or the just keep flipping method for a thin cut steak.
That's exactly right. The front sear is a lot harder to mess up because you don't have to worry about timing it right so you don't over cook it. You could do the same thing on a thick cut of meat, but the kettle temperatures will be much higher on the indirect side since you stated with a bigger fire. I've used my pellet grill as an oven a few times too! It's a great tool to have around.
The electric one is this one: amzn.to/3Dl1u1o or at least I'm pretty sure it is. I don't remember which one I used, but that doesn't look like the Looftlighter.
If you are searing, the bottom vents are fully open. If you are heating it slowly for the reverse sear, you'll have them open a tiny bit to maintain the temperature.
I have a "tomahawk" steak still in the freezer, I want to grill my leviathan steak when the weather gets a bit drier (we had the blister snow for a week) and then the damn fucking rain ............. but as soon as it dries a bit I will get my BBQ out in the back garden and then I will have my tomahawk done ........ I cannot wait to sink my teeth into it.
So what would be a good internal temperature of your meat if you don't want any kind of pinkness? I know I know who the heck wouldn't want some pink in their steak LOL
Enjoy your stuff but you’re off the mark here my friend. If you start off a steak low and slow and then sear it you will have a tough steak. You always sear first and then move off the heat the cook through. Take from an Irishman where we grow the best beef in the world.
There are lots of ways to cook a steak. If you reverse sear it and it is tough, you over cooked it. It works well for thick cuts of meat and will almost always overcook the thinner ones.
