You Americans can get Rib Eye steaks all the time, in England we have not cottoned on at all and very rarely do supermarkets sell them. Im going to america so I can eat steaks like that!! Great video, great steaks...Bravo.
@crissybee2 LOL! Thanks for watching. Of course we can't even touch your fish n chips! Can you get standing rib roast? I'd just cut my own if you can. Cheers!
no reason to put olive oil, and if you are cooking the steak at the right temp, the olive oil is going to burn. It's a low heat oil. Peanut oil is a much better oil for your application. All that said, you don't need oil at all for a fatty steak like you have here.
meh, hard to screw up a good chunk of beef, you certainly didn't screw up.
@stealthballer You're correct and I don't put olive oil on steaks all of the time. I got turned onto this by various Bobby Flay, Gordon Ramsay and Steven Raichlen videos here on YT. And although you are 100% correct about olive oil being a low temp oil, as you can see it didn't burn and I got a killer Maillard reaction. Take care
I think the value of olive oil on a steak is the fact that it burns and helps with grill marks. I think it's a chefs trick to make a steak more visually appealing, but not actually better.
Avocado oil is an awesome high heat oil, it is flavorful like olive oil, but doesn't burn. When I was in culinary school we had to put a ton of oil on our steaks, I wonder if some of the carry over from school doesn't influence guys like Ramsey and Bobby Flay.
@ProViceRS Everyone has their own ideas on how to grill steak. I appreciate your opinion. I enjoy the crust that forms when you salt prior to grilling. There are plenty of videos on YT that show great chefs such as Bobby Flay, Gordon Ramsay, Steven Raichlen and Jamie Oliver doing the exact same thing... Course salt and pepper prior to cooking. Take care!
Sitting here looking at how nice you get those grill marks on that craycort cast iron, I just had to order one my self. You showed me today that the grill marks I've been getting from the regular grill are a joke.
@LAGrilling Just so you know, I'm having a grilling video contest and the first prize package includes a Craycort grate, or for those that already have one, accessories from Craycort. Check it out!
@tiabran I'll put the lid on when I'm using wood (on this cook I did) to help get a little more smokey flavor. I'll also put on the lid to put out flare-ups.
@tiabran Putting a lid on a steak can (at times) make it slightly "mushy". It's like the difference between sauteing veggies with the lid on or off. Of course the best bet is to get one of the 800 degree ovens - perfect crust, perfect medium rare. Hope this helps.
By the way: never use extra virgin olive oil when cooking at high heat. Use traditional oil instead. Extra virgin oil will radicalize and produce bad substances. It would be best to use arachid oil when cooking at very high temperature, cause arachid oil handles high temps very well. Just a bit of advice, don't feel offended. :)
Looking for that Perfect grill? I have a Review site for finding the Grill for your BBQ dreams! Recipes, tips and Tricks are included.. come to: w w w .grillemupreviews.0fees.net
@gtiprod I know, I'd really love to do a cook and see the difference. I've been grilling on Webers soooo long that I know all of the little quirks and "isms". You can't beat big heavy ceramic kettle for holding heat though. I have two Webers right now. Maybe when one is ready to go, I'll replace it with an egg. BGE and Webers both enjoy a sort of cult following.
I have to admit that I have never used olive oil on steaks. I have used regular vegitable oil to cook things like burgers before. That is until one person told me that oil was not nessassary on meat. I ask him why not. He replied, meat has natural fat in it. When it heats up it melts and that will help it from sticking. Which is the whole reason people normally use oil when cooking foods, like eggs. If you try to cook eggs over easy without oil it will stick.
YES! Finaly a vidio that gets it right. I do not like putting oil on my meat, but to each his own. I agree with the ending comments you posted about the color of the pink. It looks like you cooked them perfect, but once you showed the cut steak it did look a little off. I was thinking just that, that maybe the video is off some how.
Nice job on the sweet and clear looking video. Of course with the exception of the end.
@MrFer5900 Thanks for watching. Yeah, I shot this video before I started using artificial light and the colors get really washed out (lost my light) After shooting this video, I went out and bought a video light and it makes a huge difference. The meat's color was much brighter than this video shows. I agree about "to each his own". I don't do this all of the time, but I do like the results. I got the olive oil idea from a Bobby Flay book, you should give it a shot.
I've got to say the steaks looked amazing first because thats what its about but even though you said you washed the board at the end you still touched the oil, salt and pepper with hands that touched raw meat. Also your comment about letting the steaks come to room temperature is important but putting salt on before they come to temperature draws juices out.
@StakyAll Considering that this isn't dry aged beef, and the amount of salt used, and the amount of time that it takes to get the meat up to room temp, you WANT to add the salt early to allow it to penetrate the meat. The amount of juices you lose would be minimal.
wow, looks nice! will try this tomorrow night. Also watched the vid you talked about with the guy hooking into the meat and turning it over and over. And did your meat look better when cut? sure did!
Looks great, everything done right, and mentioned. Except I would personally emphasize more on on the high heat sear and lower time concept and put coals underneath as well for more of a sear and less time if that is to ruin the inside.
@daniel1c Thanks for the comment. The way I arrange the coals (all around the inner perimeter of the grill) there is plenty of intense heat in the center of the grill. I get the sear, without the flare-ups. As I'm sure you know, you can't adjust the distance between the grate and coals on a Weber. If I put coals directly under the meat, I've found the the flare-ups cause a kerosine kind of flavor. I get a perfect med-rare every time.
@sd4547 I see. What you're essentially doing is cooking by radiation emitted by the coals from the side. Here's a suggestion, leave a block of stone/brick in the center to fill the void. It will absorb the high heat from the coals and given it's high heat capacity and emissivity it will radiate and infrared cook the meat directly from below, giving you an amazing sear minus the soot and flare ups plus heat stability. Ps. Pardon the physics terminology, I'm an engineer :)
@sblake1016 Yeah, cast iron has a few drawbacks... After every grill I arrange the left over coals under the grate and try and burn off any sauce or food that was left behind. Then, after the coals are burned out but the grate is still a bit warm I coat the whole grate with vegetable oil to keep it from rusting. I also bought a pumas brick that I used if I do get some rust. I'll take the grate down to white metal and re-season it with cooking oil.
i never add oil before seasoning as the oil will seal it up before the seasoning can do its thing on the meat. i apply a light rub and then right before they go on the grill i lightly drizzle the oil on the presentation side [first side down]. right before flipping i drizzle a bit more on the other side. nice grill grates btw.
@magicman421 Thanks for your comment, but I've found that the oil binds with the seasoning and also adds a nice earthy flavor. I get a great crust and the meat stays very juicy.
@sd4547 Both of you are wrong, it's best to add the seasoning while the steak is grilling, rub the steak down with some oil first, grill it, then season the top side, that way you don't char your seasoning as well, and you don't accidentally make you meat too rubbery by cooking salt on meat at low heat. Flip over the other side and do the same thing with the cooked side. That's the best way for a good piece of steak, MY WAY.
@YoungGMaster I'll settle this once and for all. First off, I've never made rubbery steak. I've always been very pleased with the flavor and juiciness of the end result. Obviously both of you guys can say the same or else you wouldn't have felt the need to chime in. Therefore, I will call this a three-way tie! I'll keep doing it MY WAY, and you two can do the same. Keep grill'n!
Come on cuz you can put more salt and pepper on them steaks man. Actually the salt can produce a crunchy morsel on the outside and it is flavorable to. Medium Rare is the way to do a steak, Well Done is messin' it up. Where did you buy your cookin' grate at? They looked awesome, Rib Eye Steak is the best steak.
+1 on the beautiful steaks. I like how turning 45 degrees gives a criss cross diamond pattern. I always just did mine more of a 90 and they don't turn out as pretty.
My gf is getting me the Weber 26.75 for my birthday and I'm hoping that cast-iron-grate has theirs out by next month. That thing looks awesome to cook on.
If summer had a smell. smoke off a Weber would be it. Great video. We'll be right over! BTW, I always wondered why people used Kosher salt over table salt. You answered that question for me. And, I'm definitely ordering one of those cast iron inserts like you're using. That's how I found you, off their website, which was recommended by the BBQ Pit Boys.
You Americans can get Rib Eye steaks all the time, in England we have not cottoned on at all and very rarely do supermarkets sell them. Im going to america so I can eat steaks like that!! Great video, great steaks...Bravo.
crissybee2 1 month ago
@crissybee2 LOL! Thanks for watching. Of course we can't even touch your fish n chips! Can you get standing rib roast? I'd just cut my own if you can. Cheers!
sd4547 1 month ago
no reason to put olive oil, and if you are cooking the steak at the right temp, the olive oil is going to burn. It's a low heat oil. Peanut oil is a much better oil for your application. All that said, you don't need oil at all for a fatty steak like you have here.
meh, hard to screw up a good chunk of beef, you certainly didn't screw up.
stealthballer 1 month ago
@stealthballer You're correct and I don't put olive oil on steaks all of the time. I got turned onto this by various Bobby Flay, Gordon Ramsay and Steven Raichlen videos here on YT. And although you are 100% correct about olive oil being a low temp oil, as you can see it didn't burn and I got a killer Maillard reaction. Take care
sd4547 1 month ago
@sd4547
I think the value of olive oil on a steak is the fact that it burns and helps with grill marks. I think it's a chefs trick to make a steak more visually appealing, but not actually better.
Avocado oil is an awesome high heat oil, it is flavorful like olive oil, but doesn't burn. When I was in culinary school we had to put a ton of oil on our steaks, I wonder if some of the carry over from school doesn't influence guys like Ramsey and Bobby Flay.
stealthballer 1 month ago
@stealthballer Thanks for the avocado oil tip. I'm an avocado fanatic! I'm going to look for it next time I go to a little local gourmet market.
sd4547 1 month ago
Great!. Easy". I like id
vegawilfredo 1 month ago
@vegawilfredo Thank you for check'n it out!
sd4547 1 month ago
if i was oil, i would be extra virgin oil.
iPodLocK3R 2 months ago
@iPodLocK3R LOL!
sd4547 2 months ago
No salt! Grill first salt later!
ProViceRS 2 months ago
@ProViceRS Everyone has their own ideas on how to grill steak. I appreciate your opinion. I enjoy the crust that forms when you salt prior to grilling. There are plenty of videos on YT that show great chefs such as Bobby Flay, Gordon Ramsay, Steven Raichlen and Jamie Oliver doing the exact same thing... Course salt and pepper prior to cooking. Take care!
sd4547 2 months ago
@ProViceRS
that's the worst advice so called cooking experts have ever given. Always salt before grilling.
stealthballer 1 month ago
exelente video felicitaciones y ya lo cocine buenisimo
santizoysantizo 2 months ago
@santizoysantizo Gracias por su atención!
sd4547 2 months ago
this guy should have his own show
i'm being serious
1488slav 3 months ago
@1488slav LOL! Thank you brother! If you ever get a job as a Food Network executive, hook me up!!!
sd4547 3 months ago
I wish I could have this for breakfast right now!!!!
TheSquishyMonster 3 months ago
@TheSquishyMonster LOL! The breakfast of champions! Thanks for watching!
sd4547 3 months ago
Do steaks cooked for such a short time actually receive enough smoke to make them taste smoky enough?
YoMoma777 5 months ago
@YoMoma777 Yes, you get a little smokey flavor like they were cooked over wood. They don't taste like smoked meat however.
sd4547 5 months ago
Thanks for a great upload mate, cheers
DeRex9 5 months ago
@DeRex9 Thanx my friend!
sd4547 5 months ago
lol right before I watched this vid I watched the one with the cast iron pan and I agree, I cook mine how you do. not flipping them 5 times
cheryl1358 5 months ago
@cheryl1358 They worked that poor steak hard! Thanks for watching!
sd4547 5 months ago
Sitting here looking at how nice you get those grill marks on that craycort cast iron, I just had to order one my self. You showed me today that the grill marks I've been getting from the regular grill are a joke.
LAGrilling 5 months ago
@LAGrilling Just so you know, I'm having a grilling video contest and the first prize package includes a Craycort grate, or for those that already have one, accessories from Craycort. Check it out!
sd4547 5 months ago
great video! I was wondering if you ever put the lid on and if not does it make any difference?
tiabran 6 months ago
@tiabran I'll put the lid on when I'm using wood (on this cook I did) to help get a little more smokey flavor. I'll also put on the lid to put out flare-ups.
sd4547 6 months ago
@tiabran Putting a lid on a steak can (at times) make it slightly "mushy". It's like the difference between sauteing veggies with the lid on or off. Of course the best bet is to get one of the 800 degree ovens - perfect crust, perfect medium rare. Hope this helps.
smb123211 4 months ago
Those steaks look incredibly delicious.
By the way: never use extra virgin olive oil when cooking at high heat. Use traditional oil instead. Extra virgin oil will radicalize and produce bad substances. It would be best to use arachid oil when cooking at very high temperature, cause arachid oil handles high temps very well. Just a bit of advice, don't feel offended. :)
Bartjebart2 7 months ago
This has been flagged as spam show
Looking for that Perfect grill? I have a Review site for finding the Grill for your BBQ dreams! Recipes, tips and Tricks are included.. come to: w w w .grillemupreviews.0fees.net
WahnamStudent 7 months ago
This man knows how to grill steaks. I couldn't have given any better advice. I even do the same diamond marks when I grill. heh heh.
dLimboStick 7 months ago
@dLimboStick Thank you for watching and your kind words!
sd4547 7 months ago
Nice cook. Why not look into getting a BIG GREEN EGG ? I love mine. I have two of them, an XL and a Large.
gtiprod 7 months ago
@gtiprod I know, I'd really love to do a cook and see the difference. I've been grilling on Webers soooo long that I know all of the little quirks and "isms". You can't beat big heavy ceramic kettle for holding heat though. I have two Webers right now. Maybe when one is ready to go, I'll replace it with an egg. BGE and Webers both enjoy a sort of cult following.
sd4547 7 months ago
Cool. Thnx
markmotion007 8 months ago
Man those are some thick steaks! Jesus, never had a steak that thick.
kashattack 8 months ago
@kashattack Thanks... They were beasts, that's for sure!
sd4547 8 months ago
Those words are burned into my memory.
I will try rubbing a steak with olive oil to see how it tastes just too taste the difference.
Either way excellent video quality.
MrFer5900 9 months ago
@MrFer5900 Thanks again for watching and I appreciate appreciate and respect your opinions. Sounds like you know your way around a grill.
sd4547 9 months ago
I have to admit that I have never used olive oil on steaks. I have used regular vegitable oil to cook things like burgers before. That is until one person told me that oil was not nessassary on meat. I ask him why not. He replied, meat has natural fat in it. When it heats up it melts and that will help it from sticking. Which is the whole reason people normally use oil when cooking foods, like eggs. If you try to cook eggs over easy without oil it will stick.
MrFer5900 9 months ago
YES! Finaly a vidio that gets it right. I do not like putting oil on my meat, but to each his own. I agree with the ending comments you posted about the color of the pink. It looks like you cooked them perfect, but once you showed the cut steak it did look a little off. I was thinking just that, that maybe the video is off some how.
Nice job on the sweet and clear looking video. Of course with the exception of the end.
MrFer5900 9 months ago
@MrFer5900 Thanks for watching. Yeah, I shot this video before I started using artificial light and the colors get really washed out (lost my light) After shooting this video, I went out and bought a video light and it makes a huge difference. The meat's color was much brighter than this video shows. I agree about "to each his own". I don't do this all of the time, but I do like the results. I got the olive oil idea from a Bobby Flay book, you should give it a shot.
sd4547 9 months ago
cooked too long
naturalthing1 9 months ago
I've got to say the steaks looked amazing first because thats what its about but even though you said you washed the board at the end you still touched the oil, salt and pepper with hands that touched raw meat. Also your comment about letting the steaks come to room temperature is important but putting salt on before they come to temperature draws juices out.
StakyAll 9 months ago
@StakyAll Guess I should have mentioned that the salt that was not used gets tossed.
sd4547 9 months ago
@StakyAll Actually, the salt will draw protiens in the meat to the surface which will cause a nice crust to form when you grill it.
BigDizzad 9 months ago
@StakyAll Considering that this isn't dry aged beef, and the amount of salt used, and the amount of time that it takes to get the meat up to room temp, you WANT to add the salt early to allow it to penetrate the meat. The amount of juices you lose would be minimal.
chyrd 9 months ago
This has been flagged as spam show
like your videos!
EasyRecipesHQ 11 months ago
wow, looks nice! will try this tomorrow night. Also watched the vid you talked about with the guy hooking into the meat and turning it over and over. And did your meat look better when cut? sure did!
hildigunnurr 1 year ago
@hildigunnurr Thanks a bunch for watch'n!
sd4547 1 year ago
wow..... that looks delicious
norcalmafioso 1 year ago
@norcalmafioso Thank you! Tasted really good.
sd4547 1 year ago
Looks great, everything done right, and mentioned. Except I would personally emphasize more on on the high heat sear and lower time concept and put coals underneath as well for more of a sear and less time if that is to ruin the inside.
daniel1c 1 year ago
@daniel1c Thanks for the comment. The way I arrange the coals (all around the inner perimeter of the grill) there is plenty of intense heat in the center of the grill. I get the sear, without the flare-ups. As I'm sure you know, you can't adjust the distance between the grate and coals on a Weber. If I put coals directly under the meat, I've found the the flare-ups cause a kerosine kind of flavor. I get a perfect med-rare every time.
sd4547 1 year ago
@sd4547 I see. What you're essentially doing is cooking by radiation emitted by the coals from the side. Here's a suggestion, leave a block of stone/brick in the center to fill the void. It will absorb the high heat from the coals and given it's high heat capacity and emissivity it will radiate and infrared cook the meat directly from below, giving you an amazing sear minus the soot and flare ups plus heat stability. Ps. Pardon the physics terminology, I'm an engineer :)
daniel1c 1 year ago
Thanks, I appreciate the feedback.
sblake1016 1 year ago
@sblake1016 No problem. Thanks for watching! Even though it's a little more work, I love my cast iron grates by the way.
sd4547 1 year ago
Great vids. I too have the cast iron grates; they are incredible, but I'm having a heck of a time keeping them clean. Any suggestions?
sblake1016 1 year ago
@sblake1016 Yeah, cast iron has a few drawbacks... After every grill I arrange the left over coals under the grate and try and burn off any sauce or food that was left behind. Then, after the coals are burned out but the grate is still a bit warm I coat the whole grate with vegetable oil to keep it from rusting. I also bought a pumas brick that I used if I do get some rust. I'll take the grate down to white metal and re-season it with cooking oil.
sd4547 1 year ago
Comment removed
taemin095 1 year ago
this propably is the best steak video in youtube, thanks you.
taemin095 1 year ago
@taemin095 Thank you!
sd4547 1 year ago
looked great...thumbs up!!!
HALLSYSKITCHEN 1 year ago
i never add oil before seasoning as the oil will seal it up before the seasoning can do its thing on the meat. i apply a light rub and then right before they go on the grill i lightly drizzle the oil on the presentation side [first side down]. right before flipping i drizzle a bit more on the other side. nice grill grates btw.
magicman421 1 year ago
@magicman421 Thanks for your comment, but I've found that the oil binds with the seasoning and also adds a nice earthy flavor. I get a great crust and the meat stays very juicy.
sd4547 1 year ago
@sd4547 Both of you are wrong, it's best to add the seasoning while the steak is grilling, rub the steak down with some oil first, grill it, then season the top side, that way you don't char your seasoning as well, and you don't accidentally make you meat too rubbery by cooking salt on meat at low heat. Flip over the other side and do the same thing with the cooked side. That's the best way for a good piece of steak, MY WAY.
YoungGMaster 1 year ago
@YoungGMaster I'll settle this once and for all. First off, I've never made rubbery steak. I've always been very pleased with the flavor and juiciness of the end result. Obviously both of you guys can say the same or else you wouldn't have felt the need to chime in. Therefore, I will call this a three-way tie! I'll keep doing it MY WAY, and you two can do the same. Keep grill'n!
sd4547 1 year ago
Come on cuz you can put more salt and pepper on them steaks man. Actually the salt can produce a crunchy morsel on the outside and it is flavorable to. Medium Rare is the way to do a steak, Well Done is messin' it up. Where did you buy your cookin' grate at? They looked awesome, Rib Eye Steak is the best steak.
777shaye777 1 year ago
@777shaye777 I bought the grate on line from a company called Craycort.
sd4547 1 year ago
@777shaye777 I want be buying that grate it cost 85 bucks, way to expensive in my opinion. Nice grate but want be goin' on my grill ha ha ha
777shaye777 1 year ago
+1 on the beautiful steaks. I like how turning 45 degrees gives a criss cross diamond pattern. I always just did mine more of a 90 and they don't turn out as pretty.
My gf is getting me the Weber 26.75 for my birthday and I'm hoping that cast-iron-grate has theirs out by next month. That thing looks awesome to cook on.
furlonium1 1 year ago
@furlonium1 I'm thinking hard about getting the 26.75 myself. That thing is a monster! Thanks for the comment!
sd4547 1 year ago
I forgot to tell you, I just HAD to subscribe to your channel. Your videos are great!
Ragrog105 1 year ago
If summer had a smell. smoke off a Weber would be it. Great video. We'll be right over! BTW, I always wondered why people used Kosher salt over table salt. You answered that question for me. And, I'm definitely ordering one of those cast iron inserts like you're using. That's how I found you, off their website, which was recommended by the BBQ Pit Boys.
Ragrog105 1 year ago
best looking steaks iv seen cooked on a weber on you tube top job !! i know what im having 4 tea
munchy040 1 year ago
@munchy040 Thanks for the kind words!
sd4547 1 year ago