Dry Brined Ribeyes | Steven Raichlen reverse sears steaks using Cold Grate Technique | Project Fire

[@richsellskc]

A man after my own heart....Anchovies! Your're the Man! Great job!... I can taste those ribeyes!

[@SnSGrills]

They're not hard to make yourself. And when it does, pics!

[@TheEricGrant]

That was awesome!! I've had my Slow N Sear for two years now and I love doing steaks this way. My brother was in the Navy & has eaten steak all over the world and he said the steak I made for him using this method was among the best!

[@farq2688]

Yea but has he ever been stung by a bee ???

[@bilderberg_news4775]

Yeah, but can he float like a butterfly???

[@StephanieJordan-v7t]

😐

[@esmith1225]

What makes this video even better is that the average Joe can afford all of the equipment in the video. This is not some multi thousand dollar Kamado, this is something that almost everyone can get their hands on and learn to grill and smoke like a pro. Great video.

[@stephenk.3226]

Well said, E Smith! That is why I love channels such as this one, Barlow BBQ and Baby Back Maniac. They all work with affordable, average Joe BBQ equipment and turn out some awesome looking food that any of us can duplicate affordably.

[@SnSGrills]

Thanks guys!

[@jbettss]

Adrenaline Barbecue Company Where do you get one of those grills?

[@CurrySoSpicy]

jbettss are you in the US? If so they sell Weber kettles at most hardware stores. Then head to abc barbecue to pick up a Slow n sear.

[@selewachm]

We're almost moved and I'm buying this grill as a reward to me :)

[@triumphspitfire487]

That anchovy cream looks amazing, I'll definitely try that.

[@StephanieJordan-v7t]

🤪

[@Hotsaucedaily]

Enjoyed watching Raichlen work. Thanks for the video.

[@SnSGrills]

You bet. Thanks for watching!

[@cookingisamazing9213]

Great technique and something that anybody can do on any kettle grill! This proves you do not need all of the expensive gizmos and gadgets to create a delicious meal!! Thank you for sharing such a great video!

[@SnSGrills]

Thank you, and thanks for watching!

[@StephanieJordan-v7t]

😐

[@SweetCandy92367]

Beautiful job.....great technique....fantastic results...thx for posting

[@SmokyRibsBBQ]

Great video, awesome steaks! I'm gonna try that anchovy crema! Sounds delicious!

[@SnSGrills]

Thanks Rus! I agree. That crema is Da Bomb!

[@zelenplav1701]

I love your program, even thou I can't afford steak anymore. I love your use of olive oil, which makes eveything taste better.

[@StephanieJordan-v7t]

😐

[@StephanieJordan-v7t]

Food stamps

[@johnnorvaisas]

Love you're shows Steve very well done 👍👍👍

[@4fortune1984]

Wish I had a grill grate I could spin but I have done this without lovely each time thanks for the video

[@beltxabeltxa]

Fantastic setup there, Thank you

[@fernandoacosta7714]

Very good! Amazing Cheers from Costa Rica

[@beers-jackofbbq]

Great looking ribeyes! Nice cook!

[@Dunkaroos248]

Looks pretty good, I’ll give this one a try. And just to echo other’s comment, everyone has a Weber kettle so it’s nice to see equipment that doesn’t cost 10 grand

[@arong4906]

This man is a God.

[@elzacapoaxtla]

Awesome video, can you tell me please the which thermometer are you using? the page of the link you posted on the description is not working anymore

[@vibe808]

Impressive Everything was brand new

[@enricomaggi7150]

Hi guys! Love your videos. There is something I don't really understand on the cold grate technique: the grate is cold the 1st time time that the opposite site is used, but is it possible for the grate to cool down with just a minute spin the next time? Isn't it still very hot when you flip again and put meat on it?

[@ellaelle7718]

After salt you can leave out 10-15 min but no longer. Add your garlic powder & pepper & broil or grill according to thickness! REALLY KEEPS BEAUTIFUL richness 👍👍

[@SnSGrills]

Thanks for watching!

[@Aaronsm83]

Dry brining is great, but I think this might give people the wrong idea about why. The main point of dry brining isn’t to “draw the juices out of the steak” so that the juices can be “reabsorbed back into the meat” to flavor it. That would make no sense-the juices already were in the meat! Dry brining helps because salt migrates into the meat over time, seasoning the meat throughout (flavor) and improving water retention during cooking (juiciness). And also because letting the exterior of the meat dry in the fridge leads to better browning of the crust (maillard deliciousness).

[@SnSGrills]

Milton we're in 100% agreement with you and teach those very principles to all of our customers. Salt DOES initially pull juice from the meat, though. Then that solution of salt and water on the surface of the meat seeks equilibrium with the not so salty solution of water and salt inside the meat. Spices don't penetrate because they go into suspension. More here: sciencing.com/what-is-the-difference-between-a-solution-and-a-suspension-13712175.html

[@GrillTopExperience]

So did all of the water boil off before he tried to sear it? Those steaks were big enough that I would have removed the reservoir to increase the size of the sear zone.

[@SnSGrills]

Ryan I'm not sure if the water boiled off or if they just dumped it. It's a made for TV video so in some cases he may have taken artistic license with some of the visuals. We don't recommend using water for a reverse seared steak typically.

[@stephenk.3226]

Congrats Dave on landing grilling legend Steven Raichlen to produce a video using your fine products! Barlow BBQ and Adrenaline BBQ Company have turned me onto this method of cooking steaks and time and time again my friends and family have unanimously declared it was the best steak that they ever had! Just curious, what kind of wood did he use?

[@SnSGrills]

Thanks Stephen! Ya know, I have no idea. I'm not huge of wood for steak but when I do I go Pecan, or Hickory.

[@terrancejohnson1468]

@@SnSGrills .

[@koolburn5218]

This is like TV quality stuff. Surprising only 24k subs

[@koolburn5218]

@@PresidentGas1 well I guess most of these people are retarded, what does that have to do with anything?

[@beauferguson2457]

Looks good! Cant wait to try this cold grate technique. Is it still recommended to pay them try before the sear?

[@SnSGrills]

Yes! This video was a "TV Cook" and there are a few differences between it and our recipe. We'd recommend checking out our 5 tips on steak video for our best techniques and recommendations.

[@midlifecrisis7888]

all looks good, except the anchovies , BARFFF!!! LOL

[@MrVeteranVlogs]

Awesome Video!!!!!!

[@SnSGrills]

Thanks for watching!

[@darkcap6265]

You dont use Extra virgin olive oil, it can not handle the heat. You want to use avocado oil or other oil with a high burning temperature. As you see in the video as well, if you use extra virgin olive oil you will get a black crust rather then a cameralized crust, it’s the same result if you pensel them with butter it can not handle the heat of searing.

[@doc-vg9lq]

olive oil ignites and helps sear it.

[@digijams]

I have had the yuppies here in CT tell me the Egg and Kamodo are the grills to get and I laugh every time. My 26" Kettle for the money cannot be beat. I do need to pick up the Slow and Sear soon.

[@SnSGrills]

Certainly can't be beat by an Egg! Hey, I think we did a video about that!

[@richardblackadder]

Yup! Your 26" is only operating at about 1/3 capability without a slow'n sear! (Genuine customer, not paid, just in love!) I am on my 2nd sns as I gave first to our neighbour, 73 & bbqs on a Kettle everyday. We showed him what bbq is really about! Go do it, you will never look back!

[@jimwalton2487]

digijams That steak has no idea what kind of grill you use. 😀

[@Chris-wp3ew]

Ck out "Vision" grills... Egg style that is MUCH cheaper than BGE or KJ... I've had one for years. love it.

[@trbizwiz1]

I am a huge fan of dry aging my grilling meats (uncovered) in the fridge before grilling. It’s one of the tricks a good butcher shop used to sell more presentable meat, than a grocery store with no butcher. The cool dry air in the fridge really conditions the meat surface, preparing it for a perfect color and crust, as it’s fats render, during the grilling process. A moist meat surface actually boils rather than sears. No one wants boiled beef. I am not a fan of the final flavor from a dry brined steak. I prefer the beaf to taste like beef, and I prefer the beautiful crust to have the seasoned flavor. I’m sure it’s a personal preference. If you try dry brined, and don’t love it, try dry aging it with out seasoning. Then add seasoning to the surface shortly before cooking. You may have a palate that prefers that flavor profile. It’s not one way is right snd one is wrong. It’s a simple matter of preference. Kinda like salsa with cilantro, or no cilantro.

[@felixchien1664]

How long do you dry age for? I dry brine 1-3 days before grilling (usually reverse sear).

[@trbizwiz1]

@@felixchien1664 depends on the cut of meat and size. Top sirloin, 1.5 inches thick, usually 1 day. Standing rib roast, 3 to 4 days.

[@ryand6822]

Dude goes mad heavy on the pepper!

[@SnSGrills]

Adjust to your tastes, my friend.

[@zelenplav1701]

I still grill my vegetables. Tasres great. Old school style.

[@BM1620]

Great vid, are u out in Santa Ynez CA by chance?

[@zachX6452]

Any know the brand/model on that hotplate he's using?

[@billwinter6417]

My technique is similar except I cook for four so I have several graduate student assistants, plus an uplink satellite and a jumbo-tron screen to coordinate everything. I also have a chip in my head so I can access barometric pressure, outside temp, overall grill temp, grill grate temp, individual steak temps, pro sports and local cable access shows all in real time. My technique for cooking a rib roast is a little more complicated…

[@karengustavson351]

🤣

[@markwood5486]

Do you put the salt on both sides?

[@SnSGrills]

Yes. We recommend 1/2 tsp kosher salt per lb then adjust for your taste. For me I like it with a touch more but 12 tsp/lb is a great average to start with

[@smetzgerful]

Too much farting around for me….4 temperature probes lol🤣

[@victorvalladares5648]

Good cooking make hungry

[@timnorth2713]

what is that green stalk veg on the plate?

[@billburros5343]

looks like broccolini

[@WnrWnrChkinDnr]

Dry brining for less than six hours pulls out moisture out of the meat without giving the steak time time to reabsorb the salt

[@davebacon6194]

sweet!

[@wlp6200]

How about dry brining a prime rib roast for 24 hrs?

[@SnSGrills]

Absolutely! Two days is even better!

[@wlp6200]

Excellent, will do. Thank you!

[@SnSGrills]

@@wlp6200 glad to help. Be sure to checkout our PR vid: kzbin.info/www/bejne/g5Omgneuqth-nbM

[@lopakavolmer6723]

raichlen, master of overpronunciation. ceeeeeelantro!

[@EverydayBBQ]

Awesome stuff! Hey, Dave... when you coming back out here to cook me another steak?

[@SnSGrills]

We should figure something out!

[@bohon7801]

If there is moisture on the steak after brining and you sop it up with a paper towel like this guy, you just removed moisture that came from the steak. Derp. The process is not complete until the steak is dry. Two days in fridge will get it done.

[@BruceMcCluskey]

it was all good right up to the point he introduced anchovies, hard to go past that sad fact but I did manage.

[@goddardfamilyadventures]

That’s a medium steak. However I love the technique. Well done!

[@SnSGrills]

Thanks for watching.

[@alexblack6421]

I don’t know why I watch this guy

[@hoosierkettle605]

This should be called "How to waste the most time possible grilling a steak". I’m only kidding. The steaks look great.

[@Seedavis397]

I love the reverse sear method but without the wood chunks added.... the wood adds too much smoke to steam imo

[@SnSGrills]

Agree, but taste is a matter of taste, so we let folks do what they like with wood as long as they're happy!

[@handcannon1388]

@@SnSGrills It doesn't have to be an "either/or" situation. You can increase the indirect heat (reducing cooking time) and decrease the amount of smoke wood used to fine tune the amount of smoke flavor in the final product. I typically use about the equivalent of one of those wood chunks split into two or three pieces, and have a smoke time of about 30-40 minutes (for medium doneness after sear). I can tell you that oak and mesquite are fine woods for steak if used in this fashion,as is one small chunk of either along with a small chunk of cherry.

[@mylesdeep1736]

I don't know what looked better? The steaks or the grill they were cooked on. I'm thinkin its time to upgrade

[@SnSGrills]

Thanks for watching, Myles.

[@hamidnia7242]

One hour!?

[@CurrySoSpicy]

So this is what George Lucas is doing now. Cool. 👍

[@mikepetitti]

LOL

[@raphealfrancis3715]

6:34

[@bifeldman]

Why would anyone cut the whole steak into pieces ensuring they will eat cold meat?

[@george9822]

Nothing against this man but he looks more like a librarian or science teacher than a griller.

[@MarcusAsaro]

Using your reasoning, by the looks of it, Winston Churchill was just a fat slob with no leadership ability in Britain's fight against Hitler. Why follow someone based upon their looks, eh?

[@pesiuber]

Why don't you combine all your youtube channels to one?

[@tombradykingdom3367]

The thing method podcast with Tom Brady

[@SnSGrills]

🔥🙌🏻🔥

[@bobaman5183]

in what world is that a medium rare steak?

[@SnSGrills]

Obert Kuo So we’re curious. Do you think it’s UNDER cooked over OVER cooked? Cause we hear both all the time when it comes to steak. Truth is, lighting has a LOT of influence on the apparent done-ness of a steak in video, so try and give folks the benefit of the doubt ;)

[@elmacker1977]

@@SnSGrills IMO they are overcooked, each to their own but my medium rare is less done in the middle.

[@michaeljames4177]

That Afro is doing it

[@SnSGrills]

He did a great job. Thanks for watching, Michael.

[@chucko83]

This guy gas a great head of hair

[@ecole146]

Lol 135 is not perfect medium rare.....If you pull your steak there, after you let it rest it'l be up around 145, which is medium well territory. Pull at 120 if you want good medium rare.

[@AcunaR531]

125° IT is med rare. 135° IT is med.

[@briantyndell9585]

About $100 worth of steak there!

[@FPShkED]

Please don't use olive oil to sear as olive oil has a very low burn temperature.

[@SnSGrills]

ED that’s exactly why we use it. Because we’re cooking with radiant heat, and the Maillard reaction occurs at around the same temp the oil boils, the boiling oil helps with browning. If the oil were exposed to conductive heat from a hot grate, it would quickly burn and then yes we’d also recommend using oil with a higher flashpoint.

[@StephanieJordan-v7t]

Food stamps pays for the steaks.

[@shortaybrown]

Way too complicated. It’s like a science project. Steak is not that difficult to grill

[@spacedoutcowboy8621]

This method is totally unnecessary. It is just a gimmick to sell to you all the grill grate. So save your money and get to grilling ...with some nice grill marks...

[@jeffarose]

Steaks are way overdone! I like the searing, but they should come off at 105f and then rest. 135f and then rest is not med rare. It will be 150f and well done after resting. Med rare is a max temp of 125f.

[@rhec_junior_9122]

Same video we already seen many times before from abc. Just a different person. When yall gonna do something different

[@SnSGrills]

Not sure I can agree with you here. If you'll look at all of the videos we've done steak accounts for a very small %.

[@Harrzack]

Anchovies? Bleh! 🤦‍♀️

[@danafooteable]

I know it's for video purposes, but I can't trust anyone with a grill that clean.

[@paulsq_]

Dana Foote that’s cause he was just bought everything for this video and even paid to tell you it’s great, in hopes of ABC generating income from his word. Awesome marketing scheme on ABC’s part

[@digijams]

I clean my after each use but I am one of those nut jobs that just likes a clean grill.

[@SnSGrills]

​@@paulsq_ we have honest reviews from customers and professionals alike and make no apologies. Folks love our products because they are actually BETTER than our product claims, not because we came up with some awesome scheme. Got an agenda/reason for trolling our comments?

[@paulsq_]

@Adrenaline Barbecue Company I’m not trolling anything I was just giving my opinion on why the BBQ being used is so clean and the SNS was never used before this cook. I think your going at it from the right angle to increase sales that’s all.

[@joedonzi9552]

Steak totally overcooked - mixing dairy and beef creates huge gas and other incontinency in the digestive track. Sorry - not able to approve this bad advice.