 Hey guys chef Shea Bear here Today well tonight, we're going to be making these steaks out on the grill Stay tuned We'll get on that just a second Okay guys, we've got our steaks here Excuse me. We're gonna make them out on the charcoal. I got charcoal outside getting ready I didn't show the seasoning process of this is because everyone does it different and you can do it your own way season However you want, but I'll tell you how I did this one. I did my rub I use season salt lemon pepper salt pepper some garlic powder and Then I rubbed it down real good. Well first first I tenderized it Then I rubbed it down real good with that and then I've marinated it in Italian salad dressing. It's been marinating now for a couple hours. So It'll be ready to be put on the grill here in just a minute and I'll show you what else we're going to have With this Okay, this is what we're going to have with it. We're going to have baby bella mushrooms We're going to have red pepper orange pepper Yellow pepper the bell peppers. They're they're sweet. They're not hot and we're going to have an onion I'm going to get these chopped up and Then we'll we'll once once I get it chopped up We'll put it in a pan and we're going to start this to cook while and then once we start this to cook We'll go out and we'll put the steaks on Okay guys or grease is hot. I'm going to start off by putting in the onions Now you a lot of people will dice them you can slice them just cut them up Cut it up however you want. This is just one large onion And I know that looks like a lot of mushrooms there but Really, it's not because we all know how they shrink up So we're gonna put this in here Let it get started nice I'm just going to That can brown for a second I'll tell you what I've done what I usually do is Little bit of water in there really makes the flavor pop and the next that the next thing that'll go in is going to be The mushrooms and we'll let the mushrooms Cook in there and then we'll put the We'll put the peppers in last because They don't take as long to cook and I want them a little more flavorful and and not as Not as well done and plus it'll give it a more of a color. So let's Put these in here and then it'll be time to go check The coals on the fire to see if they're ready yet now Of course, you're going to want to season these Just season them however you want to season them. It doesn't matter. Let's do a little lemon pepper It doesn't take a lot of this stuff We'll get a little bit of season salt again, not a lot Just to taste how how are you guys like it? How about a little garlic? There we go Now we'll let this let these cook up a little bit here We'll actually cook down the shrink up. So we're going to let them do their thing now. You can also put a stick Excuse me stick a butter in here as well But it's up to you again Have fun with it, you know do do it your way do however you like it. Okay. All right, so we're going to go check We're going to get ready and put the steaks out onto the grill Okay guys, we're back Now usually I like to cook stuff indirect heating but out here it's right over top of the coals now It's going to cook slow. We like our meat medium I kind of like mine medium rare sometimes, but she likes hers medium. So that's when we'll make them and This grill is just one of the greats Off of the barbecue grill. There we go now my barbecue grill. I Never clean it right after I cook I clean it before I cook So what I did was I let it get real warm and then I went ahead and clean it off with my brushing stuff So we're going to let this cook for a few minutes on each side. I'm not sure how long yet but We'll give a few minutes and we'll we'll go from there a lot of guys. They'll season though They'll charge like on a skillet or something like that Sometimes I do that sometimes I don't so let's just see let's see what happens here and We'll go from there. We'll leave on there for about four minutes. I'll be right back with you. Okay guys. We're back Now these are just about done enough Like I see it's like anything else. You you know do it the way you like it the way your tenderness is No, right or wrong way other than burnt and if you like it burnt, that's not even wrong See when I added that a little bit of water I'd say probably a tablespoon tablespoon and a half maybe You can see like it makes like a nice little gravy. So we're going to go ahead and put our peppers in right now And we'll get them mixed up in there. I did add salt and pepper. I Did add a half a stick of butter To it Look at the colors on that. I don't didn't have a green pepper, but that's okay That's okay. There's plenty of colors in there right now. I've got it on a medium low So because I do not want to overcook it and I'm cooking it with the With the lid off a lot of people will cook it with a lid on but I find that it gets like the peppers any onions They get a little little too soft, you know, they get You know just like they're more they're they get too done I like I like the Christmas it's not as The crispiness of it. It's not as crisp if you leave the lid on it. So we're gonna let that cook We've got a few more minutes and we're gonna go out and check the steak. So Okay guys, sorry for the smoke, but let's let's flip these now. It's been about four minutes. Yes cooking nicely now if you want your steaks medium you're going to want them about 160 degrees and center so Now we're going to let these cook for about another four minutes and I'll just keep doing that until I get the temperature that I need Okay guys, these look like they're just about right. I remember a hundred and sixty degrees in the middle of one of these It's going to be way too too done So what you want to do is kind of just cut into one and check for the penis if you check it with the thermometer You really can't get an accurate reading, but you can get an idea of what the meat looks like We're going to take these off and we're going to take them in the house and just like anything else I'm going to let these rest for five seven minutes and Then we'll cut in one see what it looks like okay now we're going to cut into one of these and Let's see what it looks like. Okay. I let them rest us probably been I Don't know about eight minutes Let's there we go See the you see the color of that. It's maybe a little bit more done Than what I wanted, but yeah, it's fine. It's got a little pink in the middle Let's check hers out Yes, see a little bit of paint That's medium right there. Like I said, I want mine. I like mine medium well, but That's fine either or and also Right here guys This as you can see See now if you want You can strain that out and make a gravy to pour over top of your steaks I'm not going to do that tonight, but as you can see it's very colorful very nice I got it on the warm so everything's ready. I'm gonna get monkey out here and we're gonna have her Give this steak a try. Okay monkey. Give this a try and see what you think of it Okay, it's not made with real wood. I know but That's just charcoal Turn out good Okay, there you have it. Thank you monkey Okay, okay guys there you have it we just made some mushrooms and some peppers and onions and Some steak out on the charcoal on the ground so There you go. It's another segment of chef's shave bear and hope you enjoyed it And if you have any tips or tricks or hacks Feel free to put them down below in the comments and we'll share recipes or whatnot through these This is a new playlist. I've got chef's shave bear. So Hopefully I'll see you guys soon in the next one. Thanks for watching. Have a great weekend guys And we'll see you soon shave bear. I'm gone. Bye. Bye now