 to cook something I don't think I've cooked on this channel yet and it's kind of odd because most of the other sous vide and barbecue guys you know cook steak all the time I know sous vide everything Guga he cooked steak like every day but I haven't done a you know real steak on our on this channel yet so I'm gonna go ahead and do a couple of New York strips that I picked up the other day I already got them pre-seasoned and vacuum packed just thought them out yesterday they're about two inches thick and what I'm gonna do is I'm actually gonna try out this new Gista sous vide rack that they've sent me to kind of try out and I'm gonna be giving some of these away and my drawing coming up on and one of the things I like about it it's got this little strap that you can use to keep it all together and I'm gonna go ahead and put it together and show you how it works it actually is adjustable those are the two sides it has all these different racks in here and then this bar actually holds these two together so it kind of gives it some tension so I'm gonna go ahead and put a couple of these in and we're gonna use this rack to hold down our New York strips and you can use as many or as few of these racks as you need to so since I've only got two packs here I'm only gonna use a couple of them here kind of space them out so that should give us enough but there's two more it comes with you know five individual little set it up divider stakes here I'm just gonna kind of put them right in there just like that and then I'm gonna take this little bar and it holds them right together and that holds that you can actually put a little bit farther apart if I wanted to but that's gonna hold it down it's gonna I got my speed is already up and at temp at 130 degrees 132 degrees and then I'm gonna go ahead and put these steaks in there on the slide and grill feature that you saw in my chicken wing video the other day where the it removes the heat deflector and I can cook right on the grates and I'm also gonna try out a couple of them on the sear box to see which one comes out so I'm gonna go ahead and drop the night's gonna be the first time I'm trying out the camp chef charwood hickory charcoal blend pellets I just got those in so this is the charwood hickory charcoal blend pellets so that's what I'm gonna be searing these on the sliding grill function tonight regular pellet grill part is up to 400 I just turned the sear box on because that thing it's hot pretty quick so I'm gonna go ahead and let those get real hot and I'm gonna go right now I'm gonna go get the steaks out of the bath and get them all see I think I'll be right pulled out and I'm gonna pat them dry real good both of my grill and my sear box or right up the temp so pat these dry really good I'm gonna put some more of my steak rub that's got espresso salt pepper garlic and we're gonna get them on the grill big chambers up to 460 I got the sliding grill open so I'm gonna put two of these right here in the middle on the charcoal on the cast iron grate and I know that sear box is up pretty hot so I'm gonna put two right in the middle of that sear box and I'm gonna close this up close them both up and I'm gonna cook them for about the same time I'm gonna go for about a minute on each side so I'm gonna count down for a minute and I'll see you guys it's been right at about a minute these first turn it over close it back up give it another minute on that side do the same here give it another minute that's another minute I'm gonna turn these the other way so we can get some good grill marks about a minute on this side the same thing here do the one more turn this will be our last turn both of these are looking pretty good you give them one minute and we guys be done go ahead and shift this off and then I crank this down pull these steaks off these look fantastic so just so you guys know I know for a fact these ones here the ones that were cooked on the sliding grill and the big part of the grill with the heat deflector moved and these ones here were cooked on the sear box so remember these here too we used those charcoal pellets so we're gonna that's gonna be interesting to see how that tastes let's just cut right into this part here just kind of show you they are still medium rare the same spot on this one show you guys it's kind of fatty part but still medium rare they got a pretty good sear on them both of still medium rare good sear I'm gonna go ahead and taste this one's the one with the charcoal taste a little bit of the charcoal it's not a really overpowering flavor but I can taste it I can taste it was there you can definitely tell that one had a little bit of a charcoal taste to it but they're both good both of them got a really good sear and I like them I like them both I'm gonna cut this one right in the middle you can see how that turned out do the same with this one so as far as being able to sear they both did a really good job and about the same amount of time so I'm gonna go ahead and finish these up and we're gonna eat some dinner but all right guys I highly suggest you getting those charwood those charwood pellets they're they're pretty good I mean I can taste the charcoal on there it's not really overpowering but I can taste it it'll probably work out better on a less higher temperature cook probably in a 300 degree temperature because they're burning so hot a lot of that charcoal flavor probably burns off but make sure you follow us on facebook like and subscribe and follow us on instagram