How to Perfectly Cook Steak. Reverse Seared Ribeye using Cold Grate Technique

Hi Tom, time, I'm a little busy here, anyone clear, text we can start videotaping. Okay, okay, get that stuff off the counter. Yes, put everything on the line. Yeah, yeah, okay, man, this is not your beautiful, it's not always good. Hey, I have an idea, okay, why don't you make this video? Yeah, why are you making this video and helping, friend? That was not good, no, this is great, it will work very well, like the president of the magazine, the Barbie company, everyone goes. to see your thing this is your recipe they don't want to see absolutely they want to see I think I've made my decision I know you're the boss but I control the editing I can decide who's in the video what Hell, the editing has to do with it, doesn't it? ?

So they're here to show us how to execute the perfect

steak

cook

. Save where we start, we start the day before, we go to our favorite butcher and choose the best eggs here. and there is a particular cut you are looking for, always a large rib eye. I love reviving unless I'm in the mood for something different, but any

steak

that's an inch and a half thick or thicker that you like to eat will do this method. It's going to work great, okay, so we went to the store and you were looking at the review. We spent a lot of time looking at the steak.

Was there something in particular we were looking for? Oh yes, there are several things we are looking for. The first thing I look for is good marbling or intramuscular fat. You can see this thick right here, but hold them up to your camera and look at the marbling inside the meat that melts during the

cook

ing process. It's the big robust flavor you want. To make sure you don't have too much fat, you're not going to heat up that's the fat on the outside like this, but basically it can be cut easily and what's wrong with having this kind of thing?

It melts and gets in. the fire and it only gives you the flames and the flame lights up in my mouth okay, we are real I also look for a well-defined end cap as well as a good eye other tips that it is good to eat that in a good entry there is a globule of fat here that It is not ideal that you cannot have everything. We have excellent grain. We get the fat here that we can cut. We have a nice end cover. You know, across the board. These steaks here are very good options.

I think they will be. very happy with them, okay, you picked your steaks, you bring them home, now what we're going to drive is right, Ryan just means applying salt, working out those two things in Hans' flavor, which he does instantly and even if you are applying salt correctly. Before putting the bite in your mouth, however, the salt also does something else: over time it penetrates the meat and once it gets there it retains the moisture inside by applying the salt on top and bottom the night before 1/ 2 teaspoon kosher salt per pound or 1/4 teaspoon table salt per pound.

Be careful with table salt as it disappears quickly when you apply it, so make sure you don't oversalt with that salt from top to bottom as it penetrates deep into the meat overnight. and then during the cooking process, the salt retains moisture for improved flavor and more GCS. Well, that's interesting because I think you know that salt takes the water out of them and that's okay, I'm not crazy. I don't know, it brings the water to the surface, but then the salt dissolves with the water and then some of that water comes back. Yes, it evaporates, but that evaporation occurs during that process where the salt dissolves.

That evaporation is minuscule compared to the amount of water saved when the salt in the meat during the cooking process is fine, it's almost like you lock it in there. Yes, it does if you have time to solve it the night before. 100% is the right decision to make every time. Okay, where are our steaks salty? We won't cook them until tomorrow, so we're going to put them back in the refrigerator. Do you recommend covering the packaging or something? so, yeah, so all we're going to do tonight is prepare for the perfect execution tomorrow, when you're searing a steak, you want the outside of that steak to be dry, a dry steak here is much faster, even a very thin coating of water.

Steam has to be released and it consumes a lot of energy, which slows down the Syrian process. We will leave them in the refrigerator on a rack to dry overnight. The outside will be nice and dry. The inside will be nice and salty. juicy on the inside

seared

on the outside wall to wall beautiful red okay they look great let's put them in the refrigerator and we'll get ready to cook them now okay okay so our steak is brined overnight and we have our kettle heated up like this we're getting ready to cook let me show you these things these guys look beautiful there's a nice dark red which is a good indication that the salt has penetrated deep into the meat and yeah, they're also nice and dry on the outside so looks exactly as we expected.

Today we used the 26 inch Weber Kettle. We have the Sloan's here XL and the drip pan and grill there, so here it is on this side. it has 25 fully lit for cats in there, we do it because we want a good clean smoke. I mean, the kettle is hot right now, we're at 225 and there's no visible smoke coming out of the vents, so we're at rest. we're about two-thirds open at the top, we're all the way up at the bottom and we do that because it has 25 cat spoilers without briquettes off and you just need more airflow to maintain the temperature when you only have when you don't have non-flexible technology, so what we're getting ready to do is take the lid off, put the fillets on the indirect side, we've got our smoke thermometer with a needle probe working. around the grip that put it on the stake, put the lid back on and we'll be cooking at that point, so I'm going to go ahead and get this going.

You can see the embers on the bench on this side of the Plymouth, here, over here. probe that Center, tell put the lid back on now, they will probably cook for 50 minutes to an hour, we want them to get up to 115 degrees for the seer, when they get to 80 degrees, we need to flip them over so they heat up more uniform and then when the fillets reach 90 degrees, we're going to put in a charcoal chimney and completely cover the tip of the 115 fillet, like the table shows, we're going to foil it and just leave it on the ground, okay, the bets are up at 80 degrees, so let's take the lid off and close the REE probe off the fillets, done, come on, yeah, this is completely necessary, but it helps it cook a little bit, so let's go ahead and take this probe . all that needs to be done is fine, what is at stake is up to 115 degrees according to our output thermometer, we are going to take the thermapen just to confirm that all three states are equally done. 115 degrees is a very good temperature if you are looking for a medium temperature. -rare, which is the file temperature of 135, usually during the searing process it adds about 20 degrees C, whatever your internal temperature is, as a general goal, if you are looking for a temperature other than medium-rare, go for by 20 degrees below its end. desired target, let's open the lid here, check the bet, I mean, they are good, we will take them out, take them inside and come up here, the bets reached 115, we take them inside and we will be preparing. put them in for the deer just before we do it, we have to get the grill really hot, we have a fully lit charcoal fireplace that we're going to put in at Sloan's here, XL, put them in here for regular gravy.

I would use 2/3 to 3/4 of the entire chimney for the XL. It takes a whole chimney and we just want the grill to get nice and hot while we cook the bugs inside well. It is important that we do not place the charcoal

grate

there. we want, we're going to throw it on a

cold

rack that I'll show you in a few minutes. Okay, we have our three steaks. Since I prepared to prepare them, the first thing we should do is dry the surface well. It's important because all this residual liquid that's in play right now will only introduce or slow down the searing process, it may not seem like it, but even a little bit of water can really slow things down with just a little bit of function, so we've I have that drei you don't have to tighten it you just tightened it it doesn't do anything cut it dry let's cover it with a little bit of oil here this helps with all the direction aids and it helps with our ground pepper here honey and then ground pepper nice and covered, now I say a little loving, a lot, remember, I really like the flavor you get from sharing the pepper with the steak, so I always put it on before I approach you. and that oil seems to grab it pretty well, you can, we can certainly pat it if you want, if I have a plate, I definitely would, but since we're on this value shelf here and I'm just going to let it sit there.

There's a lot of reason to wait once you've got the story of five and four teenagers out of the room, this is ready, we can go straight to the grill as is, yeah, and we already have this one ready, we'll go ahead and prepare the other two and so we'll see you guys outside again, okay, we've got our state, we've got our tongue, so we've got our cool, we're ready to go, we've got a hot fire here, this cool is

cold

, the reason the grill is cold. because I want the steak to brown evenly overall. I don't want the serum to be so hot.

Brilliant. You see the comment. So cold. Brilliant. We put it in and then we have the fillets. You won't hear sizzling. Liz begins. because a big cold is normal, okay Sara, time it for a minute, why do you like this article? Great, so we want the entire surface of the state to be theme, we don't want a grid pattern of scorch marks, those tear marks are tasty. but it's much better if the entire surface is here instead of just the scratch pattern a giant tear mark appears over the entire surface of the thing. Yes exactly, you can listen to it now.

They are starting to sizzle. They are good because. They go well while we close it at the one minute point, so make sure you wear gloves when you go. What we're going to do now is rotate, flip the roof, that's cool, what's at stake and the reason why we're doing it? This is every time we turn them on, we want to reapply them in a cool gray. Now just look at those bad boys, there are no sear marks anywhere, notice the moment we are at the 14 minute mark, so it will look like 2-14. and we rotate again and we'll continue clicking and rotating until we have the desired skier and the desired doneness, we're shooting for medium rare, usually this we're going to brown this on both sides twice in a minute. of these two, four minutes total, each guy has two minutes, one minute of time, okay, we're at a 40 minute mark, I'm going to go about 40 seconds or so before it slides back in, it feels good, yeah , people will obviously be other than you could.

I see some lighting during this process, as long as it is a fire source. I'm fine with that. A few coins won't hurt anything. Then what do you do? It is a different part, since they are set on fire. Just move them to the indirect side and I can wait for you to call this idea okay, we're getting ready to rotate again rotate flip flip flip there are no spear marks we have nice colors these are these are going very well we're about to a just over two minutes on this Deary, so another minute on this guide will rotate once again again once again, another minute on this side and then look at that, so when it looked like this would be right part, yeah, there's no no reason for it to do so.

I've seen people with producers, no, there's no reason to do it, if anything, you just risked the water overflowing and I put your charcoal valve on, okay, yeah, again, we have a little flame, but the bets are on fire, so I don't know if we'll have a minute or no rotation and we're going to play and I don't know if you can be found here, but this bug right now, this year is just phenomenal, okay, I'll try to get our Guys, maybe Maybe yes, it seems to focus on this one, see how the whole surface is here, yes, tear marks, we are afraid everywhere, that's the taste, that's the taste, baby, but the taste of Holland tells two different things, took this way a few years, I mean.

I think I've cooked steaks every way possible for the last thirty years or so, this is my favorite method. I think this is the perfect way to run a quick. We're done now. We're done now. Let's go through. them here, move them for an indirect look, see this, it looks beautiful, beautiful, like the three perfect steaks, we look spread out here, make sure we're done, oh yeah, we're good to emerge, so let's eat that. yeah, we're going to have to try that frozen table, yeah, right, yeah, okay, okay, okay, let's get these things inside and cut them up for mine, okay, we've got one of our three steaks here, all right, with a charred exterior, you can see the juices pulling at this thing. so tender, look at that, I mean it's medium rare and it's very tender, let's go ahead and cut this up and see what we get, oh man, moment of truth, did you hearthat?

Did you hear that juiciness? We could have used butter. knife, you know what, I don't know if you should watch this, I don't know, man, okay, here we go, look good, you have wall to wall reading, very few bands on the top and bottom, those bands are exaggerated. meat, you want to minimize it as much as possible, you get a lot of red, you get a nice sear on the outside, this is a very

perfectly

cooked steak, let's take a bite right here, oh man, in New York, I'm right, wow. I mean this is better than something most days I'm in a nice steakhouse and we think for these like seven bucks a pound yeah so we're all trying hard yeah I mean you get what you get with the steak, the better steak you can buy, the better it tastes, the better potential you have, but here's another one. bite under whatever tooth you want after each one, yeah, I mean, do this with a seven dollar steak, this tastes better than the top of your head, Adele Frisco, uh, our chemical plan.

Wow, okay, cut, we have eight plates mmm, that's what happens, yeah, no problem, Jane I. I'm not going to lie to you, that was one of the best steaks I've ever had. Thank you. I'm glad you enjoyed it. I really enjoyed it. We should do this again. I would go to that, yes, they were talking. while we were looking at the pictures and he was like oh no I can't wait for all my secrets, I did it, there's nothing, I mean this is how I make my perfect sake come home. I didn't hold anything back, he has a reputation to make.

Yes, thank you for joining us today. If you have any questions, check this out on ABC Barbecue Comm. We have many other recipes there and remember we don't make excuses. In this, what is a guideline? We invented the teapot. you perfected it