Dry Aged Ribeye on the Grill! (Reverse Sear)

Two beautiful dry aged ribeye steaks reversed seared on my Weber
Grill.
How to Dry Age Steak: kzbin.info/www/bejne/pniwpop7naaKisU
Umai products: shop.umaidry.com?rfsn=225932.2807b
Maverick Thermometer: www.amazon.com/gp/product/B00FOCR4UI/ref=as_li_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B00FOCR4UI&link_code=as3&tag=babb0f-20&linkId=I3ULEAC7BN77NEVQ

[@JayWalker-kw6yt]

I really like your videos, direct and two the point. I'm going to try this, they looked great. Nice work!

[@289pinto]

Perfection! Love the reverse sear method. Didn't know about it before. Only heard of it.

[@WorldWideTuber]

This recipe one my subscription .... it produced the best taking dry aged steak I have ever eaten! Thank you!!!

[@SmokyRibsBBQ]

Great video Greg, and the steaks were amazing! I'm really digging the duck fat with herb method you used on this cook! Now I'm off to watch the other video :)

[@BallisticBBQ]

Thank you Rus! Love me some duck fat man!

[@Thumpur69]

Thanks for your videos, I love them!!!

[@tangojoe9694]

Great cook Greg!

[@GrandeMastaSexi]

Oils impregnated into the duck fat. Best quote ever! Great video as always man. Cheers!

[@joedodd4147]

Hi Greg, I am a former BBQ restaurant owner/chef. I've been dry aging beef for years now in my extra fridge with no problems at all. I usually just due whole ribeye with the bone in and not trimmed! I always buy the beef in a cryovac bag untrimmed. I haven't used the UMAI bag yet, it's something I am willing to try. BTW you are the first bbq guy I am following. I enjoyed your video! When I dry age my beef for 28 days I usually cut them into steaks, sometimes I have to use the bone saw because like you and 1 1/2 inch thick or larger for a roast. My wife takes the trimmings of fat and beef ad renders it down to make Tallow and use that for frying French fries or anything else we fry. She also makes Tallow candles so nothing goes to waste. I also have a Weber Grill. I've this one for 15 years and it still looks brand new. I also use chunk charcoal what a flavor. Oh almost forgot we have a store here that has sales on rib eyes and my favorite Porter house and they cost $5.99 a pound for USDA Choice. Great video thanks for sharing

[@mssixty3426]

Awesome! Best ever tutorial - thank you!

[@AussieAngeS]

Yum I could do with one of those steaks now after training Greg. Looks fantastic.

[@paulmarsdensr8199]

Great looking steaks and a very good cooking technique. I love ribeyes, my favorite. Great video stay safe out there brother 🙏 and happy holidays to you and the family.

[@drane1210]

Great video keep it up I'mma try some dry age steak can't wait

[@corybridges8481]

great video those steaks looked amazing

[@49eddieg]

Great job! I absolutely love what looks like a cast iron grill accessory. Can you send a link on where to buy one?

[@BBQGuys]

Wow that duck fat sear looks like the way to go! Incredible steaks Greg!

[@BallisticBBQ]

BBQGuys.com Thank you!

[@SmokeyGoodness]

You've done it, Greg. I'm sitting in the very heart of cattle country, where the steakhouses boast their superiority in all things beef. You just blew every one of 'em outta the pasture with these killer dry aged rib eyes!

[@BallisticBBQ]

SmokeyGoodness Thank you Dan! It was good and actually kinda' fun putting that slab of meat through the process.

[@rootboycooks]

Amazing steaks, perfectly cooked. Rock On Greg!

[@BallisticBBQ]

Thank you Sal! Cheers brother!!

[@jamesheart2639]

He literally overcooked it

[@Cheetorblz]

@@jamesheart2639 agreed

[@BetterDoYourHomeWork]

Excellent video sir.

[@mattdavidson8742]

OK... After watching this video I made a plan that the next ribeye I bought I was going to do the dry age treatment. Got my ribeye 2 days ago, should get my Umai bag in a day or two, and going to do this! Thanks for the help!

[@Anderssisco]

I really enjoy your channel, keep it up. Greetings from Sweden :)

[@BallisticBBQ]

Thank you very much! Appreciate your taking the time to watch!

[@TheWolfePit]

Really nice job Greg! I like how you infused the duck fat!

[@BallisticBBQ]

***** Thanks Larry! Love that duck fat!!!

[@NavyGuy2OO7]

I love reverse sear, I do mine a little differently. I use my oven to bring it up to 120, I set the oven as low as it will go and put the steak in there for around an hour give or take until it comes up to temp. After that I either sear it on the grill or in a cast iron skillet with a little butter, garlic, thyme, or other herbs. I'm not saying you were wrong, but doing it slower gets it REALLY tender, you don't even need a knife, it just melts.

[@elrabbitsbbq]

Beautiful cut of meat especially after the Ballistic treatment! Awesome Job Brother!

[@BallisticBBQ]

LOL! Thanks for watching Rabbit!

[@PITMASTERX]

Love the crispy finish from the duck fat. The smoke made me smile! ugh ugh...

[@LaMcHoPs337]

Marvelous!

[@peppertime1]

hi greg , i'm lurking your channel for a while... never post anything UNTIL today.... i'm a huuuge fan of great food... those clips on your dry aging /cooking them were very cool... keep doing your excellent job greg. oh , i tried your bic mac version yesterday.... and you were right about 100% for the sauce... i tried to re-manage for the relish and it took me almost 30 min to readjust to the pattern you suggested. i spoke about those mac's at job and i have 12 septic people who's comming on saturday to try.... on the grill.... soooo much better than original. you totally sold me the idea of having the pbc... your kfc beef soulder part you did... man , looked like heaven dude!!! i.m living in the country in quebec,canada... so , there's no pbc close... but , it's my next buy....just a little step nearby montreal and it will be done!!! i have a common propane grill , homemade smoker and a bradley smoker.... BUT , i need that pbc.... thank you for you excellent work greg. keep it up .

[@bluesman33]

I musttry this approach.

[@thepigmaster8193]

Damn..that looks KILLER Greg

[@BallisticBBQ]

Thank you! I was pretty pleased with those steaks!

[@thepigmaster8193]

:D

[@SmokedReb]

Awesome Greg!

[@BallisticBBQ]

Smoked Reb BBQ Thank you Brian!

[@dennisguy5619]

What type of Weber grill is that and where can i buy it

[@buyersllc2188]

Thank you for this video. Invited some family over today. Perfect weather for grilling and tried your duck fat searing technique. Everyone was very impressed. Best bone-in ribeye I've ever made.

[@SowiniBushido]

damn it looks amazing.

[@LindasPantry]

Greg the stakes are undeniably delicious in my opinion it's the only way to have a steak if you can take the time to do it that way. Thumbs up on both videos :-)

[@BallisticBBQ]

Thank you Linda. I really love that reverse sear technique.

[@gc8th76]

mannnn! your neighbors must hate you... but I love you😌 good stuff!

[@Welikeitindietv]

is that a custom made cast iron grate (half moon)? I can only find the 4-split grate over at craycort

[@GallaghersGrub]

Great video! Love the herb and garlic infused duck fat sear.

[@8chriswalk]

Fantastic

[@ImjustKelly73]

Great looking Steaks Greg! Really nice infusion with the herbs, garlic and duck fat! Restaurant quality Sir! Have a great Sunday :)

[@BallisticBBQ]

Thank you Kelly! It really smelled good when those herbs hit the fat!

[@jedavis51]

a reverse sear is cooking steaks in oven at about 225 degree for about 45 min and internal 120, then place on hot flat top for the sear 1-2 min. It is medium "All way through" from top to bottom. No grey area usually about 1/4" in on top and bottom when you cook on grill.

[@dougsmith8590]

These guys really know how to perfectly grill a steak

[@TROYCOOKS]

Way to rock it with some duck fat Greg! Steaks looked so tender and juicy. I bet you'll be dry aging more often now!

[@BallisticBBQ]

Yeah! It really helped having a buddy go 50/50 on that roast too!

[@Rivandeyra]

That was perfect medium-rare steak. Im sure it was good. Great vid Greg!! :)

[@BallisticBBQ]

Thank you for watching! We were really pleased with the flavor of these home aged steaks. They made the list of favorites here!

[@AlexMielnik]

Oh Sweet baby Jesus!!! Looks so good!

[@BigMeatSunday]

Looks like it was a ribeye kinda day yesterday ! love the duck fat and herb idea man, Im stealing that !

[@BallisticBBQ]

I know huh! Great minds maybe? :)

[@viol8r007]

+BigMeat Sunday Clarified butter mixed with Lard as well seasoned with some sage and or roasted garlic WoW love duck fat anything confit mmmm

[@latinlingo44]

Awesome job love your videos...

[@BallisticBBQ]

latinlingo44 Thank you!

[@BobbyParrish]

That Ribeye looks great! Nice work from a fellow ***** member!

[@carterscustomrods]

That is sooo amazing! Love all your videos!!! (By any chance are you from Florida area? You seem VERY familiar to me.)

[@ericgalyean9051]

Great video as usual. Do u ever dry brine or salt an hour or so before or always right before u grill???

[@animal4289]

Have you tried the Sou Vide method on the dry aged steak, I bought one steak are dry aging will let you know.

[@peppersalt1268]

I dont like having to poke the steaks. Do you think an infrared thermometer will offer an accurate temp reading of the steak? Beautifully done, by the way!

[@nathanyoon7211]

Doesn't that sear raise the internal temp a bit? They looked amazing! I'm only questioning because I am curious.

[@toeknee2562]

looks great! making room in fridge now.

[@lopakasweet]

Aloha, curious to know where did you get the grill top ? Please point me in the right direction to pick one up. Mahalo

[@djodjekg81]

this man is bbq doctor ...nice work ^_^

[@AlexanderWu4587]

That dry aged rib eye was awesome by itself; when you cooked it with duck fat infused with oregano, thyme, rosemary, and garlic: I jumped out of my seat screaming "Touchdown! And the crowd goes wild!" You just took that already awesome steak to another level of amazing! Thanks For sharing this Greg!

[@BallisticBBQ]

Thank you! I really love cooking in duck fat. Just adds that extra decadent touch.

[@rickcash3065]

I guess I learned the reverse sear wrong. I thought the purpose of slow cooking at low temp was to keep the juices. Then a sear at end for looks and flavor. I also did not know to remove steaks and then go back and sear. But this makes sense. I wish you would have shown the placement of the coals. Were they complete spread about the grill or did you turn the grate after removing the steaks the first time?

[@maztrx18]

Hey, so I watch your dry age video. And I guess this steals you have are the from the video. My question is, once you cut up the dry age steaks. What the best way to store them for future use?

[@flyinloe]

Looking for that exact BBq and grill, what model is that?

[@jonkennedyfederation]

nice plate dude

[@mohammedmustafa3791]

Hi, this looks so good. I had one question, before you reverse seared the steak, did you cook them in direct heat or indirect heat? I couldn't tell if you had fire right under the meat? Thanks in advance for your response.

[@Anonymoose]

They look great! And another point I need to pay more attention to, the reverse sear. I generally use the "brute force" method of high heat with a touch of flame at about 4 minutes / side, then dab with butter and cover to rest for 15 minutes or so. It works predictably well, but I know the reverse sear keeps more of the juice *in* the meat. I just need to put up a big flashing neon sign reminding me to try it. LOL

[@BallisticBBQ]

anmoose I love the "Brute Force" method on thinner cuts, but it's tough to beat this on thick cuts. Thanks!

[@JeysonRamos]

very tasty, i have to made, hi from Colombia.

[@justinmcwilliams6759]

Where do you find that flat top setup for the Weber kettle grill?

[@owenluck7993]

Where can I get the cast Iron grill insert ?

[@MrMegaFredZeppelin]

The marbling on those steaks is excellent. Those steaks came out Damn great Greg. I'm jealous all I have to BBQ today is flank steak lol. ROCK ON!!!!!!!

[@BallisticBBQ]

MrMegaFredZeppelin Thanks Fred. I'm sure you'll rock that flank steak brother! I love flank steak!

[@dusia353]

Very good! bat only UMAi?or any one food sever?

[@DesertRidesMedia]

After you dry aged the steaks, did you immediately cook these or did you reseal them and save for later? Looks good, thanks!

[@NotoriousAndrew]

awesome

[@9929kingfish]

Very nicely done Greg. Do you probe the meat during the indirect phase or just spot check it until 130 degrees?

[@BallisticBBQ]

9929kingfish Either will work. I probed this cook however. Thanks!

[@kimdokkyu]

Master! :)

[@ThEvltwn]

How can i be hungry for meat at 10 in the morning.... damn you Greg :)

[@BallisticBBQ]

Nikolaj Daltoft Fire up the grill Nikolaj!

[@Official360]

My girl is ALWAYS hungry for meat in the morning

[@GrillingNetwork]

Those looked killer and I know they tasted #phenomenal

[@BallisticBBQ]

They did Allen! Thanks man!

[@valcomm5]

Those look awesome Greg. Great lookin steaks, but, you really ramped it up with the garlic and herb infused duck fat. Man that looks phenomenal.

[@BallisticBBQ]

Thank you very much. Love cooking with duck fat!

[@kuruptzZz]

hmmm reverse sear eh? I've never tried this...can you advise on approx how long it took to get them to 120? did you maintain 400 degrees the entire time?

[@bkexum1997]

GREG Hi I have a question would you recommend for the Burgers shrink not so much on the grill or griddle and say that I've seen make a bowl in the middle works but I really want your advice. Thank you and congratulations on your channel: D

[@BallisticBBQ]

Fernando Mendivelso The little dimple works, but if you don't pack the patty to much, keep it kind of loose and let it sear, it will help with the shrinkage as well. Thanks!

[@baileymoto]

What grates do you have in that Weber?

[@bangerang101]

bravo!!!

[@neverica]

Folks. I just noticed that dry-aged steaks cook quicker/faster. I dry-aged a sirloin for 35 days and cooked 2 steaks the usual way. One was reverse-seared and the other was cooked on a pan with butter basting. The temp was checked on both and they both came out more well done than I like. They were also not as tender. I was very disappointed. Both were dry brined like usual. Next time I will not dry brine and I will reverse sear until 110 degrees before searing directly over flames.

[@iamnasty1]

So were the steaks cooked indirect heat for the first cook?

[@seanonel]

It looks super, although I'm wondering whether you may have taken it a hair past medium-rare with that final sear. Perhaps 30 seconds would have been better than a minute?

[@RobissimoFC]

agree, looked a tad overdone but its subjective of course!

[@TheEricheath09]

While you are correct that there is no exact temperature guide since reverse searing is a technique, your results don't reflect what you'd expect from a reverse sear. The purpose of reverse searing to get uniform doneness throughout the steak. At the 4:42 mark, it's pretty clear that the medium rare to medium part of the steak is only in the middle as there is a decent amount of light brown coloration around the redness, especially on the right side of the steak. That's not what you want from a reverse sear. If you want your steak to look like it did in the video, just cook it as you normally would on the grill and you'd save yourself 10-15 minutes and some trouble. If you want the true result of what a reverse sear was meant to be, cook it at a lower temp to start with. The comments about temperature may be upsetting, but they are not off-base by any means and every chef should look to improve his craft. The results of the reverse sear was meant to mimic sous vide style. Below is an image to differentiate between regular and reverse sear. If you end up closer to the image on the right, you're doing it incorrectly. s3.amazonaws.com/anovarecipes/images/recipes/55c42ae7ecb94bff2f91bc2efb782596-crop-1140x320-5511e3823a8e8-cen.jpg Lastly, pulling the steak off at 130 degrees is too high if you want medium rare. If you like medium, than that is the correct temp. Pull at 120 for MR as you'll end up closer to final temp of 130 after resting, which is at the upper end of MR. I love your technique using the duckfat and herbs though! I will absolutely have to try that next time. Your videos are enjoyable and I've learned some new techniques. Cheers!

[@joshfawkes3881]

Eric Heath he did pull it off at 120. Its at about the 2:00 minute mark in the video.

[@KennanClark]

Yeah he said 120... just must have been cause he cooked at such a high temp.

[@treefitty0350]

Waaaay to high temp. I do reverse sear at around 225-250. I place the charcoal on one halft of the grill and place the steaks in the cool zone until they are about 105-110 degrees then immediately sear them for 45 seconds on each side.

[@agentsirus8415]

So, when are you going to open up a Ballistic BBQ restaurant? You've clearly got the passion, the talent, and a terrific brand name (and logo). I can totally see people from somewhere like La Jolla checking out a restaurant like that.

[@zjohnson8544]

Lagunitas man I see. Great choice.

[@iftikharkhan2114]

You can use garlic paste to make oil even more sexier

[@bodeine454]

Oh yeah, those look steaklicious!!! Can duck fat be purchased or is it something that has to be rendered and saved after cooking a duck? I roast duck a couple times a year, not enough to really have duck fat on hand at any given time...

[@chefmike9945]

Properly done Greg. If you heat the duck fat in a sauce pan, remove it from heat and add the herbs and garlic, then remove them when fat cools, you'll infuse the flavors. Blessings ChefMike

[@BallisticBBQ]

Thank you for the tip Mike! And thanks again for always taking the time to watch my videos. I really value your opinion and advise. Cheers!

[@chefmike9945]

Anytime you can save a step when cooking planing ahead almost always results in a better product.

[@todadams620]

Greg, can you use a regular Food Saver machine with the Umai bags? Thanks..Tod

[@BallisticBBQ]

Tod Adams You can. In fact, they sell Food Saver machines. You do have to use the "Vac Mouse" though, or it will not suck the air out of the bag.

[@nicholasduprel458]

perfect!wow..thanks left inspired

[@BallisticBBQ]

nicholas duprel Thanks for watching Nicholas! Cheers brother!

[@jamestomas7333]

how long was these steaks dry aged for?

[@michaellmikeyymike]

That is Killer for sure Greg!

[@BallisticBBQ]

michael landry Thank you Michael! We really enjoyed those bad boys!

[@chrisbilling]

ive never seen such a perfect medium rare

[@GRINNOTFROWN]

this aged well

[@en4ce_]

may you do some vegetarien grilling stuff? that would be sweet :) - really nice vid!

[@BallisticBBQ]

en4ce Like grilled veggies or something concocted like a veggie meatloaf or something? I really enjoy grilled portobello dressed up like a burger!

[@en4ce_]

yeah why not, you show some good creativity in every vid, i am sure you come up with something nice! maybe a patty out of potato and cauliflower or something, nice dressing e.g. :) - your the chef, thanks for the reply

[@reneegratza6342]

Where can you get duck fat? LOL I use butter & evoo. Great video!

[@Irish_Mike_NYC]

I know ribeye is supposed to be the best but I like NY Strip way better, I followed your video for dryaging the strip loin & it came out great, was thinking about doing a ribeye loin but I’m not a fan of it so I don’t think I should spend the $$$ on it

[@rogermorse_]

Guys I can understand that there can be so many different methods of cooking. But one thing that I was never able to really decide: salt BEFORE or AFTER? Or even DURING....because salt takes out the moisture, so it really has an influence on the outcome, the cooking, the juices and the taste as well (salt would get deeper in the meat if applied earlier I guess?).

[@springwellssw]

awesome. thank you for sharing your videos. a great steak is a terrible thing to waste if you don't know what your doing . once again ....thank you.. Go Michigan Wolverines; )

[@CookingOutdoors]

I have to get me some of those dry age bags Greg! Please order extras for me and send via Fed Ex. I will gladly send you the money on the second Tuesday of next week 😉 Steaks were beautifully cooked!

[@BallisticBBQ]

You got it Gary! Thank you for checking it out broski!

[@ScumbagSonny]

Could you use the same ingredients and make a compound butter or a butter base to brush the steaks with after grilling? Also, you should sell your hats. I'd buy one. Great video...as always.

[@BallisticBBQ]

A compound butter always rocks a good steak!

[@banymany7444]

I'm guessing its a medium or medium well