How to Perfectly Cook Steak. Reverse Seared Ribeye on Slow 'N Sear kettle

[@SnSGrills]

Get the Slow ’N Sear Kettle snsgrills.com

[@FLAman-jq6rx]

I don't know that I've ever wanted to watch a cooking video twice

[@docmartin9489]

That end result is gorgeous!!

[@SnSGrills]

Thank You 🔥🙌🏻🔥

[@nateroo]

One word.... Wow! Wow Wow Wow Wow Wow!!!!!

[@PostalBarbecue]

GREG you totally nailed this steak!! Perfection on a plate!

[@SnSGrills]

Thanks for watching, Jabin!

[@RebornJonn]

Best looking steak I've ever seen in my life, thanks for sharing! Can't wait to try this! :D

[@SnSGrills]

Hope you enjoy

[@Sunandstar13]

Brother, how many steaks have you seen? 1

[@BPFnSC]

Cooked an amazing filet using this technique. Thanks!

[@SnSGrills]

glad it was helpful!

[@alfromtx245]

This looks amazing! I've been reverse searing for years with my electric smoker and gas grill. But I just upgraded to the SNS Kettle Grill and can't wait to try this out!

[@SnSGrills]

You are going to love it!

[@tommywallis631]

Great video! Love the way the sear turns out using the cold grate method! Excellent flavor!

[@SnSGrills]

Glad you liked it!

[@cwadu1]

Waiting for my spin grate. Can't wait. Thx for all your tips. I was good before but your products have improved my cooks.

[@ScotWalt858]

Wow! Looks awesome!!

[@SnSGrills]

Thanks for watching, Scorch!

[@EverydayBBQ]

Great job, brother! Outstanding results with that technique and nobody can do it better than you. Cheers!

[@SnSGrills]

Greg is the man!

[@ChuckRiley]

That looks exactly like the steak we had this evening. Yum.

[@SnSGrills]

I bet it was amazing!

[@wolfmoon222]

Thanks for the masterclass!

[@SnSGrills]

Thanks for watching 🔥

[@juanj.canessa2713]

Excellent video man!!!

[@christastevens4746]

Definitely gonna try this technique,just ordered a sns travel kettle...I cannot wait til it arrives!

[@SnSGrills]

Hope you’re still enjoying our travel kettle 🔥

[@amnony1]

What a PRO!

[@aurieljosevelazquez]

Nice job 👏🏼👏🏼😋

[@SnSGrills]

Thank you! Cheers!

[@markennes5208]

Very similar to the tri-tip reverse sear. I just bought an 18 oz angus ribeye a couple hours ago which is dry brining right now. I'll do this up later this weekend. THANKS!

[@SnSGrills]

Let us know how it turns out!

[@pedromunoz4468]

Really well done!! Love that slow mo sizzle!

[@SnSGrills]

Thank you! Cheers!

[@allanpower8041]

Looks good. So how long was the total cook time?

[@Fishpig65]

Nice tip to oil and season after hitting 118. Love my SNS. Two zones are better. Especially with the drip tray and the Ultra Q. Precision cooking.

[@SnSGrills]

Right on!

[@me12youable]

Can you do the same technique on a propane bbq moving thin grates?

[@jimfromri]

For my planning purposes, could you tell me how long the grill was from start to finish? Also, it sounded like you started the chimney of coals when the steak reached 90 degrees but didn’t add them to the grill until the steak reached 115. Is that right? Does the steak really go from 90 to 115 in the 10 minutes it takes the chimney to fire up? Thanks for any clarification you can provide. I really want to try this.

[@SnSGrills]

Great question. Yes lighting the chimney at 90 is a good range to start that. The internal temperature of the steaks doesn’t take long to get up to the 115 but end of the day the time will be determined by how thick the steaks are. Shoot for 1.5 -2 inches thick ;)

[@jamesnigro6821]

Thx Greg

[@holdenc3082]

Ok I tried this and I did something completely wrong when heating the grill. Dumb question but how are you bringing the grill up to temperature? I lit 25 coals in a chimney and dumped them in the SNS. Then I scrubbed each side of my grill grate over the SNS to clean up the remains of my last cook. I put the lid on with upper vent 2/3 and bottom vent open. Next thing I know my probe is reading 415 degrees. Dang too hot. So I close down both vents to where they are barely open. Get temps down to 250. Open the lid and put my steaks on. This killed my temperature and it plummeted to 150, and never recovered. I gave up, lit another chimney and grilled my steaks the old fashioned way. Sorry for the long message but I really want to know where I went wrong?

[@SnSGrills]

Next time when you dump the hot coals in close off your vents more right away. Top and bottom about 1/4 open. When you closed the vents it may have snuffed out the coals more than you think and the temp was still 250 because the grates and such were still hot. The other option is to start with a few less coals at the beginning. :)

[@holdenc3082]

Thanks so much for responding. Will do for sure next time! I’m sure the steaks will be amazing.

[@W_T.F]

Do I change anything for the travel kettle?

[@SnSGrills]

The method will be the same but just start with a few less coals in the travel kettle.

[@W_T.F]

@@SnSGrills Thanks. Why briquettes over lump though?

[@TheBoorkie]

Sns grills for the win 🤟🏻 (great products as well)

[@christopherwilde6673]

What do y’all think of substituting the olive oil for beef tallow?

[@wagz54]

What do you set your chimney basket on while getting that going when he grill is being used?

[@BallisticBBQ]

I have 4 firebricks laid out on the side of my patio that I use. They're a little over a buck each at the big box stores.

[@BiggMo]

So…. How do we scale this up when cooking for family or even a crowd ?

[@SnSGrills]

Put as many steaks on as you need during the low and slow part and then sear them off in groups of 3 (or 4...depending on the size of the steaks and the Slow N Sear model you have.) With that in mind you can get 6 (to 8) steaks finished within 3-4 minutes of each other.

[@JJCA82]

How long did it took to hit 80 degrees?

[@bigdanny9721]

When are you going to sell on Amazon

[@SalDag]

Dying to try this, but I've got only one grill. Where do I get the chimney going for the sear? I usually light it on the coal grate.

[@el_at_play]

Walmart

[@bernabeflores4481]

I set it on a paving brick it hasn't broke yet I been using it for a while

[@alandefevere3732]

Hi Greg, if I'm Cooking 2-3 Steaks at a time, everything remains the same amount of Charcoal?

[@SnSGrills]

Hey Alan, yes the same amount will work great!

[@Tuxedosam.]

What temp would you say the grill is at during the sear?

[@praetorxyn]

If you let the grill pre-heat with the vents fully open and a full chimney in the Slow N Sear, at least 500-550 I would say. If you aim an infrared thermometer at the Slow N Sear with a full chimney in it, it gets hot. I think it was 750-850 the last time I did that, but I don't tend to use briquettes, only lump charcoal, which burns a little hotter than briquettes.

[@SnSGrills]

It's really varies (and is extremely hard to measure) but with special high heat thermometers we've measured it as high as 1300 degrees before if you do everything the right way. Generally speaking we say around 1000+ degrees on the sear side when things really get going.

[@Semiam1]

This is how I do it on the SNS. Adding the hickory chips is the secret sauce.

[@SnSGrills]

Thanks for watching, Jim!

[@Stlmgnolia]

Gregg what if your using Maldon salt

[@SnSGrills]

Greg said that's more of a finishing salt and though it would probably work fine, he would recommend using regular salt for dry brining. Thanks for watching!

[@kens4vols]

Will you please do a review on the Slow n Sear “warping”? I bought mine in April and the thing is warped. The company says this is normal, yet, I haven’t seen any of this mentioned by the company or any other you tubers.. thank you. Very unhappy with the product right now.

[@SnSGrills]

That's physics doing it's thing. Should cook fine and return to normal when it cools but oh high heat that can happen. The main thing is that it can hold water when you need it to. If not, call it in and have them send you a replacement.

[@MrVasmikey]

Just pulled a ribeye from the freezer. Doing it tonight

[@SnSGrills]

Awesome! Let us know how it turns out!

[@BiggMo]

@@SnSGrills - I’ve sean some videos cooking directly from freezer … has SnS played around with this?

[@MrVasmikey]

@@BiggMo I actually salted the steak today and will sns tomorrow.

[@MrVasmikey]

@@SnSGrills went great and tasted fantastic. One thing though. Your steak was a little thicker so I didn’t need one full minute on the the sear times four. Next time I will try 40 seconds or so. My steak came out closer to medium.

[@juanj.canessa2713]

🔥🔥👏🏻👏🏻👏🏻

[@bauyrzhanzhaxlykov2347]

От Сергея👋

[@SnSGrills]

Cheers.

[@La19930]

Greg… Good morning… All was great 👍🏼… I bet it was delicious 🤤 And about you being a “nice guy and sharing with your wife”… That was classic! But just as a constructive criticism: I noticed you didn’t see directly to the camera 🎥… correct me if I’m wrong, but it looks like you were seeing to the side almost 90% of the video… Is this some new program you’re using?

[@SnSGrills]

Hi Luis, I'm not Greg but I'm not sure exactly what you are suggestion. Did you mean he is "looking" to the side 90% of the time? If you clarify what you mean, I'll pass the word along. Thanks for watching!

[@ryno4573]

“Seems like over-handlin’ to me.” -Wayne

[@SnSGrills]

Can't argue with the results! Thanks for watching!

[@mikelynch2784]

Well he'd be squirrely dandling it

[@luisguerrero86]

Give yer balls a tug lol love that show

[@ryno4573]

@@SnSGrills it’s a joke from Letterkenny. I’m going to use this technique tonight

[@simonlachaine4881]

25 bricket is definitely not enough. Just try this and I can't go up 200°. Next time ill try like half a chemney

[@SnSGrills]

It’s all about the vents, weather and charcoal. This is the method that works for the majority, like it worked here for us but not everyone will have the exact results. You have to take everything in consideration. You can definitely add more if you know your kettle and keep your vents barely open and adjust as the temps raise🔥

[@Garymayo]

Grill and no grill marks. Id rethink that. 😢

[@SnSGrills]

The whole purpose is to get an all over sear, no grill marks!

[@paultherriault2260]

Question. What is the science behind adding oil to your steak? You just spent time removing water on the steak that was acting as a barrier from heat getting to the meat to get that sear correct? After, you added oil on top of the meat. Doesn’t oils have a higher burning point than water? To me, looking at it in a scientific point of view, once the steak has been dried off like you did, I would just throw it on the grill letting that heat and those flames hit your beautiful steaks directly. I sure I’m wrong but to to me direct contact from flame to meat would be better than a flame trying to warm up oil or water before getting to the meat. Again, no scientist here but I do like to figure out why scientifically things work better than others. Love your channel and hope your expertise can bring light on mysteries of cooking. 👍😁

[@johnwinnard5589]

You are going to burn your temp leads!

[@dwb142]

When searing, why move the steak to the opposite side when you flip it to then spin the grate back over the coals? Why not just flip it while over the coals and just keep it there? Makes no sense unless you’re just trying to demonstrate that the grate spins.

[@triwa1278]

Flipping it over to the colder grate ensures both sides are evenly seared by the coals, rather than unevenly with the preheated grate.

[@boxhawk5070]

Seems like a complete waste to have a full chimney just for a sear.

[@thinicer]

Close all vents and reuse the charcoal for your next cook. Put down a bed of new charcoal at the bottom of your chimney then add the previously lit charcoal on top. Waste not.

[@holdenc3082]

If it was me, after I was done with the steaks and pulled them off to rest, I’d have a marinated pork tenderloin or something like that ready to roll. Sear it real quick, then put it on indirect and let it cook while I enjoy eating my steak! That way you have dinner for the next night already cooked!

[@thinicer]

@@holdenc3082 Excellent idea!

[@chrischrist7982]

Way too much to do !!!!!!

[@SnSGrills]

Expensive steaks deserve a little extra love. Thanks for watching!

[@bernabeflores4481]

It's 100% worth it,, I personally love reverse searing not only because the steak come out better but because I get to spend more time outside grilling and drinking some beer