Grilling STEAK 101: A Beginner's Guide To Better BBQ Steaks On A Charcoal Grill

[@roadking62]

Thanks! I NEED that slanted cutting board. I might have to make one! 👍

[@pitmasterwannabe8575]

One other thing with this. It only works with fairly thick steaks. An inch or more. If less, just sear from the get go turning over the steak every 1 to 2 minutes. When enough sear you can move to indirect side to bring to desired temp and doneness if needed.

[@alveus8205]

Hey Susie. Your advice is very good. I’ve experimented with reverse sear and forward sear on the Weber kettle. Both work great, however, I’ve found the forward sear a little easier to control. Sear it really well, then move to indirect side and just pull when ready. Both methods are good, but I think forward sear may be easier for newbie, but I dunno. And the butter tip is excellent!

[@jamarjohnson6077]

I use the same method. My old loves it

[@klugger01]

Suzie that's a great video. We have your Beef Rub in Canada and its fantastic! We use it all the time. Reverse seer is my favorite method of cooking on charcoal. Great video, keep up the great work.

[@AndrexT]

Where in Canada did you get it? I am in Toronto. I have only come across Stubbs in Sobey's and BBQ Pit Boys in Food Basics.

[@Heygrillhey]

@@AndrexT The closest places to you to get it are probably in New York. Here's the store locator if you'd like to check it out! hey-grill-hey.myshopify.com/pages/store-locator-1

[@davidvandruff9368]

Do you have a link to where we can pick up one of those cutting boards? I'm always making a mess with the flat ole standard ones.

[@compunurse]

We like our steaks medium. So I fire up the pellet grill, throw the steaks on to smoke for a short while until I get to the rare temperature. Then I throw them in a bag and toss them in the sous vide until I get to medium rare and hold them there until it’s time to eat supper. Then I’ll throw them on the grill sear them off, and enjoy. But now you’ve challenged me, and I must do the better thing.

[@johnsterling3345]

Wish the rubs and seasonings were available at my grill shop.

[@Trblmkr07]

Why not just order from her website ???

[@Heygrillhey]

Go in and ask for them! We'd be happy to add them to our dealer list. Give them the email [e-mail]

[@SinisterMD]

You should try Big Mac compound butter like what Guga made so many years ago. Looked like a lot of fun.

[@barrybebenek8691]

Can’t find the “meat doneness guide” mentioned, in the description.

[@Heygrillhey]

heygrillhey.com/internal-temperatures-for-meat/

[@eusebiogurule8453]

I like the cutting board

[@eusebiogurule8453]

Where can I get one of those cutting bord?

[@fredschaffer7330]

Suzie you are killing me with these steaks!! I know what I'm making this week!!

[@coolair671]

Hey,,, went looking for your cool looking thermometer in your store 👀 me no find,,,, restocking?

[@Heygrillhey]

It's on the Thermoworks website! www.thermoworks.com/hgh-bundle/

[@coolair671]

@Heygrillhey Thank You!

[@Old_White_Guy]

I got a voucher for dry age T-bone steak for Christmas. I've never prepared anything like this myself. Do the explanations also apply to dry age steaks?

[@Heygrillhey]

It should work great!

[@edwardcowburn2632]

Hi Susie, on the 20 minute smoke what temperature should I have my pellet smoker at? What should be my internal temperature to put them on the high sear? My wife likes steaks very well done, but yours looked perfect for me. Thank you guys for the videos.

[@Heygrillhey]

I usually run 225 for the smoking portion. You want to sear them when they're 10-15 degrees away from your target done-ness!

[@datrumpet5]

Ty for the video. Do you have a wood chunk in there? I ask because I'm relatively new to charcoal grilling and find that sometimes I get the dirty white Thick Smoke instead of the clear blue smoke I want during the first part of the reverse Sear process.

[@Heygrillhey]

I don't on this one!

[@dannydowell9979]

What was that Weber temp at?

[@Heygrillhey]

I like to run mine lower for the first part of the cook; 225. Then for the sear I pull the steaks off while I let the grill get ripping hot with the lid cracked for the sear. The kettle in this video was running quite a bit hotter which is just fine. It was around 350 most of the time. - Brandon

[@MississippiPrepper]

Perfect Snack.

[@okielawnguy]

Do you use reg charcoal or lump charcoal?

[@kaotictouch345]

Both have their own flavor profile when grilling. Both are good imo.

[@Heygrillhey]

It depends on if I'm cooking hot and fast or low and slow! I just put out a charcoal 101 video that explains it!

[@jrmotorsports55]

Yummm

[@jayalamo5174]

you are awesome

[@okielawnguy]

How long in phase 1 if the person likes no pink..well done?

[@Heygrillhey]

Cook to temperature, not time. You want your internal temperature to be 10-15 degrees short of whatever done-ness you're going for before the sear.

[@okielawnguy]

Is the grill in your kitchen? 😂

[@Trblmkr07]

They had a kitchen built outdoors for her videos. She used to do them on her back porch but it was a hassel setting up and tearing down all the time.

[@lancewalczak2606]

Will you marry me😂 I’m a chef. I’ll tell you what if my steak tastes better than yours you have too!

[@CrazyBob1357]

You are Beautiful ❤