Do You Need the $1300 Otto Wilde Steak Grill? - The Kitchen Gadget Test Show

Today in the test kitchen, Esther is testing the new Pat LaFreida/Otto Wilde grill. Is this grill the best way to cook steak outside of a restaurant?
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[@DanielOud1]

Just use a pan or a bbq/grill and spent the $1300 on steaks.

[@Fahizzo]

Or buy a $1300 pan

[@TheCheat_1337]

Yeah seriously. I don't understand how this is useful. Sure cooking steaks in a pan inside produces a lot of smell and oil but I don't mind a little clean up for a perfectly cooked steak, fried in clarified butter and basted with butter, garlic and herbs. For people without access to a grill or a BBQ it's just as good, if not better. What's the point of a broiler?

[@Dome98Otaku]

@@TheCheat_1337 Pans don't get nearly as hot as a broiler, that's what their selling point is.

[@jackielinde7568]

@@Fahizzo I'm sure All Clad has something in that price point.

[@TheCheat_1337]

Here's an example: imgur.com/a/qM4qJ

[@notanotherlou]

Would rather buy a sous vide machine and a cast iron pan.

[@TheUltimateWriterNZ]

notanotherlou lol sous vide

[@DucatiKozak]

Agreed! Sous Vide &/or cast iron FTW! A hardwood BBQ 2nd. From what I can see this oven destroyed everything it touched.. but it could have been her technique.

[@EGOCOGITOSUM]

if you need a sous vide to make a perfect steak you don't deserve a cast iron pan :D

[@knowyourhistory]

I don't always like the texture of sous vide meat.

[@iored]

@@knowyourhistory (That's what the pans for) You're not supposed to eat boiled meat. You just sous vide to get to temperature.

[@golfbuddy1969]

The $1300 mistake.

[@ClosedOpenness]

golfbuddy1969 misteak

[@golfbuddy1969]

F C good one - thanks for cleaning it up for me. I left some meat on the bone.

[@true9684]

@@ClosedOpenness 😂😂😂😂

[@chrisreid5745]

For sure

[@hussainattai4638]

Sparta Batallion Cast iron is the best

[@cervenecxi6568]

The hottest point of the flame is when it fully mixed with air. You put the meat too closed to the flame for the first few runs, where the propane didn’t have enough air to fully combust.

[@Foodpermaculture]

My thoughts too.

[@evanward4303]

Hank Hill checking in.

[@vincebos7915]

@@dre145 cuz shes hot

[@TheHeheheq]

I mean, every restaurant at a certain level has a salamander broiler....after so many years, I feel like she'd realize that by now. Little strange. But yes, you are absolutely correct, the hottest point is below the direct flame, not touching it

[@TsLeng]

Yes correct. But then, for 1300 one can buy a lot of charcoal and steaks lol

[@user-rh2rg6rl1d]

This is my second one. We have it outside the garage door exposed to the elements yearound kzbin.infoUgkxreK_FUQ74_bylFqCr3y2MHqL3u78-b3r Direct sunlight deteriorated the plastic on the thermostat and severe winds blew the lid off. We found it about an acre away. I bought a new one and I saved the good parts from the old one as spares. Got about 8 years out of the first one.

[@brozors]

I feel like the flaw of this series is the host is using the machines for the first time. Usually the first time for anything is pretty awful.

[@d3c0yn4m3l355]

I think the problem is more with the host who seems to have no clue about what kitchen tools do. It's hard to believe she actually owns a restaurant for a person this inept.

[@reggiehil]

Exactly.. Why would you not run a few trial runs to get an understanding on how the machine works best?

[@oskajohn3795]

Well...i think otherwise. At least she shows honestly on how these machines might be for the non chef masses...rather then the “as seen on tv” kindof product marketing

[@ahoneyman]

It's a 1300 dollar specialty oven. At that price it should come with very detailed directions, FAQ sections, links to tutorials, and an excellent coffee table quality recipie book with recipies from well known steak chefs worldwide. For $1300 I want steaks that make Ruth Chris's steaks look like Steak Umms.

[@reggiehil]

@@ahoneyman and how do you know it doesn't? This chic is clueless

[@Benjamin-nm4jd]

Cast iron skillet: $20, and you have $1280 left to buy some very nice Kobe/Wagyu steaks.

[@aeastes11]

I think most of this is user error

[@peppertalks6948]

Agreed

[@thirtysixforfun]

Pretty sure most of these videos are user error

[@andrewthomas8116]

I never met a grill, pan, stove or oven that did not come with its own learning curve.

[@cyclingpanda1]

Well if you're a New York hipster you know everything about food and gadgets.

[@ryanwatt2270]

Just a journalist that thinks she's a chef

[@Akinto710]

So... A broiler?

[@leigon0nFire1]

was waiting for the logic , thankyou stranger lol

[@rafiwankenobi]

Exactly my thought

[@brettjohnson4321]

No its an ultra high heat directional propane food cooker. Its a "Fun Cooker"

[@Akinto710]

I mean I guess this gets a little hotter than a broiler in an oven but I have yet to try to put anything on the top rack on the highest broil setting in my oven and feel like it was too cold.

[@leigon0nFire1]

salamander my friend.

[@dkingstrok1928]

How about learning how to use the machine properly before making a video?

[@patrickroy5876]

I completely agree. I feel bad for Otto Wilde. I would love to have seen the review conducted after several uses instead of straight out of the box. There are other reviews for this particular machine that the reviewer includes some of their learned experiences that lead to a better finished steak.

[@Youdude2]

What exactly could she have done differently after using it a few times? Seems like it’ll just turn out just as shitty the 100th time

[@SDS1701]

@@Youdude2 One thing I saw was that she put the steaks laterally across the grill elements, or she centered them in the oven, instead of parallel with the elements. I understand that would not work with the largest cut she had, but it might have helped with, say, the fillets or the smaller rib eyes to insure they had an identical sear over their whole surface. Just a thought.

[@tannerhughes6274]

Youdude crank the heat up and allow some space between the steak and the heat source. Also not putting the meat right under the bar that separates the two heat sources.

[@martas1981]

o so u are moron who got one? :D

[@policronia]

I feel like I’m glad I watched this-not that I’m in the market for that device but because I am at peace now with the fact that a $200 charcoal grill used properly can produce predictable and superior results-but that’s why we (Esther) tests these things. I also love the idea of it but the adjustments are too much

[@MedicareMark]

best steak houses in the country use this method.. she didn't know what she was doing..

[@travisyarbrough4033]

See Guga Foods or All Things BBQ for better advice and results than this failure on video

[@tonem427]

I had one given to me as a gift. And it works absolutely fabulous. She was rushing the cooking and had it way to close to the flame, and never allowed the grill to truly heat up. She need it to heat up the grill. I even get grill marks out of me cuts. This thing is for once in a while. Like to have a few cuts as you have a couple of drinks outside.. which here in Miami is a common activity on weekends. If you want a niché grill like for an exterior kitchen and you want to be different, this is for you.

[@chrisk2758]

To high "close to the flame" in the oven to sear the steak, just burn the sides and edges..

[@robbrown205]

Save yourself $1000. For $300 you can get a Sous Vide and a Searzall and they will do a way better and more consistent job with a great crust.

[@mikemanclark5735]

Almost bought this....Thank you!!!

[@anthonykobel4780]

"How to ruin $200+ in steaks" - The Kitchen Gadget Test Show

[@steelsteez6118]

😂👌

[@BobMcCoy]

*Next Video: **_Do you need the $696969 Napkin?!_*

[@at0mly]

that's a very nice napkin

[@Foodpermaculture]

Dude, I need two!

[@tibbntfui]

I will take it if it comes with gorgeous Russian women! 😋

[@white4571]

I have one of these grills and she has no idea what she is doing.

[@rickstevens3027]

Thanks so much for an honest review!

[@youtubular007]

I was excited to get one of these but all the videos it seems to sear uneven. Yours is the only one that doesn't ignore the uneven sear coverage. Good review.

[@JamaaLS]

For anyone who really cooks, having one is worth it. A cheaper alternative is the searzall.

[@camreardon2068]

Just remember, the steak has to be put in the grille via vertical (side by side) not horizontal -- would've maybe get better (even cooked) seared steaks;

[@daviddonfro7009]

Saved me $$! Thank you. Good review!

[@aceonfire12]

you can get a searzall for like 80 bucks, or a cast iron pan for 20, add a sous vide cooker for another 100 and you have a perfect steak every time

[@pokegaiyui]

Sous vide for no more than 90 bucks then get a searzall setup for 140 bucks in total.....literally a fraction of the cost. So this is not worth it for me...Thank you for the video!!

[@MaliohammadDesigns]

Also sous vide gives perfect end to end doneness.

[@pokegaiyui]

@@CatNerfer3000 that works as well!!

[@DigitalYojimbo]

@@CatNerfer3000 totally agree, searzall blows and not in a good way.

[@astrangeone]

A sous vide stick, a cast iron pan, a heat gun, OR a searzall set up. Much cheaper and much more versatile than this hunk of junk.

[@robertp457]

MDere I have both and searing 4 steaks with the searzall would take so much longer and the Wilde is hotter.

[@axlegallardo]

Shout out to Guga and the Sous Vide everything channel!

[@josephhunt1297]

w0rd. They debunked this stupid grill ages ago. And there's no one I trust better for steak knowledge lol

[@tenazrael]

@@josephhunt1297 But they did do that one video where they placed a charcoal basket over the steak and that steak looked ahhhhhhmazing (say it in his accent). Ever since then, I've been looking for an easy way to replicate the over steak broiler. Top two contenders are - www.menards.com/main/outdoors/grills-outdoor-cooking/tabletop-portable-grills/caveman-tabletop-steak-cooker/mamnr19025cg/p-1569306632883.htm or www.homedepot.com/p/Barton-Portable-Propane-Infrared-Dual-Burner-Outdoor-Grill-in-Silver-with-Drip-Tray-96963-H/313086755?MERCH=REC-_-pipsem-_-313318247-_-313086755-_-N

[@lepe]

why would you randomly shout them out rofl

[@sgirl1822]

I've been looking at getting one of these and this was helpful. Maybe I'll look for one with better element coverage

[@platelet5942]

i mean saying it from a cooked side its basically indirect heating just like on a grill[not above the coals] or the oven A 300$ grill, 30$ wireless thermometer, 10$ worth of charcoals and 960$ of steaks, fish, any meats is more worth it

[@bensmith7536]

I like Esther. she clearly went into the test with an open mind. Nice results, with some knowledge of the heating characteristics i consider you could get some very good steaks indeed.

[@joekkl]

whatever this lady sells is an automatic no-go.

[@gjaeigjiajeg]

Pretty sure she is usually on the other side of selling.

[@markfischer3626]

On the advice of another site I dry brine my steak in a refrigerator for 24 hours. Then I wrap.it on plastic and freeze it. I fry it frozen in a cast iron pan with peanut oil over 500 degrees using the constant flip method, 30 seconds on.a side until I get the crust where I want it. Then I put it on an oven at 275 until the internal temperature is 125. I put butter and pepper on last, maybe some garlic powder. This way they don't burn.

[@Lukulele1989]

The comments are a bit belligerent. Two things: a) obviously this is hotter than a cast iron pan or your usual oven broiler. and b) she straight up says she’s just testing the sear. Still, in terms of the finished product: this is definitely better than the average home cooked steak, where most people don’t even use a probe or know how to get a great sear

[@c_vincent]

A $1300 Salamander? No thank you

[@iored]

Well, it's not a salamander for one, and salamanders (at restaurant quality like this) cost well over $3000.

[@robertp457]

Vincentius Christian does home version of a salamander go up to 900 degrees?

[@iHasPistons]

Looks like a salamander to me

[@johnchase4408]

@@iored it IS a faux salamander

[@bulgariastan]

Vincentius Christian looks more like a Montague

[@Infinite-Thoughts]

Loving the hair Esther and great video as usual. Can't wait for the next one

[@289pinto]

Fun fact. Same company uses the same heating method for their propane space heaters in Chile 🇨🇱

[@HylerMusic]

Between paying over a grand for a glorified broiler, yes I would stick to cast iron as well. However, thinking about it, you could setup an smoker indoors, seal it well and vent it out to the outside with large diameter aluminum flex pipe, smoke a steak with real wood or charcoal (assuming your seal is flawless) on very low heat until it reaches a rare temperature, purge the smoke outside the smoker using a built in fan inside the piping, take out your now rare steak(s) with no browning or burning on the outside, then place them inside this tiny broiler and bring them up to the flame, burning a nice black sear across the edges. Medium rare and smoked on the inside, while flame kissed and seared on the outside.

[@budzlightyear2212]

You are broiling to close to the fire. Lower it down some for better results

[@carlito99taiwan]

The grill was supposed to be inserted in the oven during pre-heating. User error

[@terryhsiao1745]

so much work after 1300 dollar lol

[@Cyrribrae]

LOL

[@robertp457]

Carl Ito it’s not it will burn your steak

[@marcogiovani1298]

then why not just...u kno..... use the oven?

[@scenicdepictionsofchicagolife]

I'm good with my $18 Walmart chinesium charcoal grill and my cooking skills. Nothing will ever beat the taste of charcoal grilling. Doesn't matter what you light the fire in!

[@willfly111]

I agree with the cast iron skillet. Sear it there first then finish in oven. Better than steakhouse.

[@My-Pal-Hal]

COMING SOON,.. TO A GOODWILL NEAR YOU.

[@solidkingcobra]

holy shiet. that's a good one. I look forward to snag one up at G dubs.

[@My-Pal-Hal]

@@solidkingcobra Oh man. Goodwill has been VERY VERY GOOD TO ME ,🤣

[@true9684]

@@My-Pal-Hal 😂😂😂😂😂

[@My-Pal-Hal]

@@true9684 ...I CAN'T WAIT 😂... Happy Holidays

[@monastarseaton779]

TANGLDWEB hahahahaha

[@gmoneyfresh8]

I’m sure if you get the maker to demo it and not a first time user that is 12, maybe the outcome would be different?

[@XSpamDragonX]

Pan seared steak is a hundred times better than grilled. Get a nice cast iron pan hot, add your choice of cooking fat, (I prefer butter,) and sear your steak on all sides to whatever crust level you like. Then just place the pan in the oven at 200 degrees fahrenheit, and wait until the internal temperature is ten to fifteen degrees below your desired doneness. Remove from pan and wrap in foil, letting rest for 10 to fifteen minutes, depending on thickness and how soon you removed the steak from the oven. Absolutely perfect and delicious steak every time.

[@bkeene12]

Good vid. I was hoping this might be a good stand-in for a proper salamander- not so sure it will do the trick. Thanks for testing it.

[@karstenvonfjellheim5321]

Well, it's 1/3 of the price of a new Salamander-you should have mentioned that and compared it to a Salamander. But you did well, Happy Thanksgiving/Black Friday ;)

[@robertp457]

Karsten Von Fjellheim 900 degrees.

[@SergeySedlovsky]

useless or not - you decide... oh wait that's the wrong show.

[@mohammadabusaleh3387]

I like that show much more

[@smwillia]

God, I'd love to see the Sorted chefs review this. Though it's more like pretentious or not, you decide.

[@subii2026]

Sergey Sedlovsky Let Jamie handle this, a video with just him, this machine, and steak.

[@smwillia]

@@subii2026 Yes, let Jamie test this and then Ben. Ben mainly to test its chefly applications.

[@ingriddubbel8468]

But it is the correct comment.

[@kennethramsey4699]

I agree! Great job!

[@mattshaw6259]

Im cringing thinking of experimenting with a dry-aged porterhouse steak as large as that

[@woolval52]

"Like, this grill sears pretty good, but Like, you need to play with your meat, like, I burned my bone, like, the sear isn't that great, like, I don't know how to use this, like, I have a great command of speaking, like, like, like... "

[@muscleMaddnessV8]

$1300 bucks?... No thanks, I'll stick to my outdoor weber grill!

[@Branhawk]

Weber ftw!

[@paulbednar_volvocars]

I concur, bought my 22" Weber on Offer Up for $25 and got a Weber cover plus 2 Slow'n Sear Baskets with the deal!!!

[@bobfore3839]

Everyone complaining she has the steaks too close, I went to the mfg site and she is following their directions. Meat almost touching the heat element. The video from Otto Wilde shows doing just what she is doing. I would never buy one, but she is not doing anything wrong in using the machine.

[@herewegoagain9628]

On the filets, try brushing olive oil or melted butter before seasoning and searing. Most likely you should get a better result. However I do not own a Otto grill. Curious to see if that would make the filet more enjoyable.

[@dylan-nguyen]

Never sear with olive oil or butter it’ll burn and taste sour and rancid Those are some of the lowest smoke point oils You need avocado, peanut, or canola

[@hall01235]

Any "steak nerd" would find that thing revolting.

[@orlandoalessandrini2505]

Indeed

[@leonleon4055]

$1300 Are you mad I won't pay $45 for this crappy piece of metal

[@mrshah2043]

FYI: T-bon'es should get cooked on the bone first, so the heat travels up the bone and then get seared.

[@BarrysBit]

I dig the channel and respective content quality... but here are a few flaws (misteaks) with this "initial" review... 1. A steak or grill nerd should know the first principle of cooking the perfect steak with any appliance, pan or grill (including Air Fryers) is Maximum heat from start to finish. As we know, super high heat combined with short cooking time is essential for awesome external finish and internal flavor. Despite the jump cuts being a factor here...it appears that you did not preheat the machine's internal atmosphere or grate (minus the drip tray) for a minimum of 30mins. 2. Even during the seemingly short amount of time you preheated this machine, you didn't have the grate all the way up to ensure its surface reached maximum temperature before placing the steaks on it. Doing so would have provided a better sear overall due to the physical contact, hence "Grill" being part of it's name. 3. You kept removing the entire grate every time you analyzed the steaks which in turn caused the surface temperature to fluctuate which directly correlated with the uneven cooking you experienced. Removing the grate repetitively to flip the steak is unnecessary because when it is all the way down, there is plenty of room to place the metal tongs inside the machine but underneath the steak to then pull/drag out simultaneously with drip tray, flip, then slid back onto grate to re-elevate back to its highest position to complete the searing process. Grabbing most large steaks from the outer edge is bad technique because the steak will often become slightly dismembered which allows vital juices to escape. I think the this appliance/grill could easily make a restaurant level steak with a beautiful sear, grate marks and all with the right steps. And it's quite convenient as an indoor option. But yea...it's definitely overpriced. I still want one though. Cheers

[@EQUID]

Soulless expensive machine < Cast Iron.

[@GlenAndFriendsCooking]

We have one of these - Do we 'need' it? Not really. But we looooove it, and anything we've cooked in it on our channel has been amazing. Great for the right cuts, once you've learned how to use it.

[@peterabrams5623]

I was seriously considering buying this but after watching your review I have changed my mind and will stick with my gas grill and carbon steel griddle. The only real way to achieve these temperatures is to buy a salamander like they use in the steak houses and even a smaller one costs thousands of dollars. Will live with what I have until I win the lottery. Very well presented and informative review and will subscribe to this channel

[@engc4953]

Obviously this isn’t a unit to be using indoors for a couple of reasons.

[@angelusnielson7135]

"Do you need professional quality equipment in your home?" The answer is "NO, not unless you have more money than common sense. And that's always the answer.

[@MaliohammadDesigns]

It is not professional tool if it fails a basic test.

[@robertp457]

Angelus Nielson what does common sense have to do with any kitchen gadget?

[@JJD-9403]

Like...like....like....like......

[@ConnerTheCrusader]

When people are saying dont use propane indoors, they are meaning to say don't keep your source of propane directly next to something that could cause the fookin tank to explode

[@_WATTS_Gamer]

Get the Otto Wilde Lite. Save a ton of money and also wait for sales. Just got one for $570 out the door.

[@HillTrekkerSarge]

Buy a $30 Lodge cast iron skillet and get it smoking hot...best steaks ever

[@pyro1324]

Commercial Salamanders are half the price of this one, why the hell would anyone buy this?

[@dukkyfuzzfuzzydukk3594]

You don’t need gadgets, just have Esther in your kitchen

[@blanecurry9090]

bought something very similar for $160, works great !

[@JKMCraveTV]

Propane should never be used indoors - That is a big NO NO!!! 😀 The price makes this a RIPOFF~~

[@angelusnielson7135]

It's not a ripoff, this is meant for a professional kitchen not a home.

[@JKMCraveTV]

@@angelusnielson7135 How so? 2 steaks at a time - Not very practical Angelus!

[@onlycasual1]

What do you mean? Where I'm from, the majority of people have a propane tank to power their stove.

[@Adamfwt]

Many homes have all of their appliances run on propane.

[@JKMCraveTV]

@@Adamfwt YES - Is the tank in your house? Just my point - the tank is outside!!!

[@maursader]

“I burned the bone of my t-bone” - You legit are trashing the grill now. Just seen 4 peppers and a bunch of steaks destroyed. What a waste.

[@a-totally-random-person]

The idea is great. That thing just isn't big enough. Steakhouses have large broilers with temperature zones and the steak would never be that close to the heat source.

[@timfox6599]

I want my 5min of viewing this back

[@watdapuck6342]

$1300 for a grill? Waduhek

[@daftpant5]

Waaaaadu hek!

[@shannonpereira5662]

Complete mistake on the technique of using the equipment. She is letting the cast iron grill get cold while having the broiler reach the right temperature. If she leaves the cast iron to heat as well, it will work amazing guaranteed.

[@hans-jurgenwiegand7465]

I liked the video, very informative. What’s the Black Friday sale price! Gotta shop, & this is one of the places to learn!

[@dennishunt1590]

For $1300.00 I would be wanting perfection. I wonder if the manufacturer of the device tested extensively.

[@cervenecxi6568]

All this series so far is just a box opening video, not proper review/test video. It is not a matter of learning curve. Please *read the manual* and do a proper testing for every gadget.

[@Cyrribrae]

she literally references the manual in multiple videos, including mentioning the included instructions in this very video. Not saying the team hasn't made mistakes, but they're also not generally the type of mistakes that fundamentally change the use case of a product.

[@kristoffer3000]

@@Cyrribrae Well, in this video the steaks were damn near touching the burner, which is entirely incorrect, you can even see it quite clearly not burning like it should. 100% user error.

[@reggiehil]

Thank you!

[@darshiess]

This is what happens when you pay someone who made pasta once to host a cooking show

[@DavidLee888]

FYI, she owns a couple of restaurants and based off of what I read on their site, she seems to be a pretty damn good chef. mokbar.com/

[@darshiess]

David Lee her technique is like how i use dis ting ?? and even if this unintentional she looks lost af in most of these videos

[@DeadKultureVulture]

@@DavidLee888 agreed, she is probably a very skilled chef, but it's clear that she doesn't have much experience cooking high end steaks. The food at her restaurant looks incredible though.

[@camerona3791]

@@darshiess nah she's fine

[@goo2098]

Refer to last video as well

[@pampdsr1]

Not to be too critical but having used these for 30 years you have to understand how the flame developed because your so close actually in the flame font the gas is forced to the outskirts of the meat you should not let the the food touch the flame font as it ( the flame that is ) cannot react with the ceramic and heat it defeating the infra red benefit and the flame cannot do it’s job it’s like your extinguishing it or choking it ,I hope this helps😊

[@lovebassets868]

Go to Home Depot and get yourself a nice grill that has the exact gas element in the back. Spend around $500.

[@-EchoesIntoEternity-]

$1300 over priced for an under powered countertop broiler

[@wallacetf]

just buy some cast iron for like $100

[@user-ln8rr3dl1p]

This is my favourite show in the whole world!

[@kendon81]

i think the regulator or a valve was broken or not set up right because that was a propane grill with yellow flames.

[@spencerwilton5831]

Just go to a restaurant supplier. A basic commercial salamander can be bought for less than £200 in the U.K.

[@Ariautoace]

I was going to get this, thank you so much, it's an utter failure for the price point. You nailed this review. Thanks Eater people.

[@ignatius95]

physically painful to watch how she misuses the machine by putting the steak so high up in the grill

[@TPark-rf3lt]

Goodness people... stop criticizing Esther and understand she is testing a product per the instructions that came with the product. Yall saying she doesn't know what shes doing, but shes literally testing a PRODUCT with the instructions that came with it... blame the product, not the person who was literally just following instructions.... something a regular user would do. She has her own restaurants, and has been in the game for a while. Thats why shes hired by Eater in the first place. Before you come at her, understand the assignment first.

[@vilijanac]

It is cool. Height adjustable, broiler. You don't want or need touching with flames.

[@jstarr23kid]

Clicked for the steak. Stayed for the Ester 😍

[@prathification]

The lesson I’ve learnt from this show is that, most of the time, kitchen gadgets suck.

[@LilDimSumBoy]

fun fact: t-bone does not equal porterhouse. both have the NY strip and the filet, but the porterhouse has a larger portion of filet.

[@stevenblackwell9684]

I'm up here in Canada and what you actually have is a big boy heater we buy them at Canadian Tire for like a hundred bucks

[@ptrout]

obvious is obviously obvious

[@davidferrer678]

Meh these videos ain't the same anymore with my gordito

[@alessandromontemale897]

If you wanted it to be a restaurant style steak yoir suppose pre heat the grill then flip it and the above heat evens everything out

[@joeybishop7604]

You can get a better sear with a trigger start torch, with a Booker & Dax Torch Attachment. All for just over a $100

[@starvingrtist8714]

I'd rather use a sous vide circulator($100) then sear with a cast iron($20-30), the result will probably be better than this $1,300 scam. For the price of $130 vs $1,300.

[@TheUltimateWriterNZ]

Lol sous vide

[@chippeh12]

The Ultimate Writer what is wrong with sous vide?

[@deandredunbar9618]

Thank you, this shows me never buy this product lol

[@Ariautoace]

Same.

[@jeromblankendaal3335]

Its the Idea that you first bake it in a pan and then put it in

[@s.m.s.m.630]

This video is more of a first impression than a real in deph review after a heavy usage.