My Go To Method to Cook Steak - Best Of ALL My Grills (Gas Grill, Pellet Grill, Charcoal, Griddle)

[@olddawgdreaming5715]

Awesome job Neal, looks fabulous, Momma sounded happy and that's what matters. You all have a Happy and prosperous New Year. Fred and family.

[@TheCsmith321]

My FAVORITE part of this vid is 6:26 - the absolute mental decision to not continue "engaging" with the thermometer discussion. Love it. More meat has been ruined by "instinct, feel, other" than has probably ever been correctly cooked. Great vid as always. Love to see the Summit back out!

[@deadgolfer6345]

I couldn't cook at all before thermometers became popular - especially chicken breasts. Seems you have a 23 second window between "it might kill you" and tough as leather. Still wouldn't call myself a cook, but I do it way more often now and the results are night and day. I'm all in on the thermometer. Another thing is the time / temp chart. For example, everyone says cook chicken to 165 for safety. But it turns out cooking it to 160 for 16 seconds also works. Or 155 for 50 seconds. Etc.

[@PelletsandPits]

100 agreed

[@jhoughton-fx2sj]

Thank you Shipmate!! I appreciate you sharing what you have learned over the years!!!

[@PelletsandPits]

Glad you enjoyed it!

[@jaybooth4815]

I knew exactly how you were going to cook these steaks Neal and what grill you were going to use! Pan drippings were a bonus! Looks absolutely delicious too! Happy New Year to you and the family! Cheers!

[@PelletsandPits]

Yes sir...hahahahah

[@waynec3121]

Happy New Year guys love your videos Charcoal is king

[@PelletsandPits]

100 agree...

[@garryhammond3117]

Perrrrfect steaks Neal - Couldn't be any better - Happy New Year. - Cheers!

[@jakespencer8077]

I’m with you. We have to do ours over the coals. Looks amazing as always and Happy New Years to you and the fam!!

[@PelletsandPits]

Do you ever use blackening /cajun seasonings...with blue cheese...

[@jakespencer8077]

@ no but that sounds good. You’ll have to learn me.

[@tadvanallen]

I love Charcoaling in my weber kettle, i thought about using pellets, This Video was great to see... seeing the pellets falling through the grate with ease.. sold me!!! Great sear lesson!! 👍

[@PelletsandPits]

Glad you enjoyed the video! It's a great way to get a perfect sear.

[@smokingtarheel3003]

Man that was a great deal on the loin. Great video! Happy New Year.

[@lancedean5987]

Love my Food Saver vacuum sealer, I’m actually on my second one

[@PelletsandPits]

Me to...had a Cableas..broke...bought this one....been solid

[@curtdunlap6818]

Steak on the grill every time! Done perfectly, Neal!

[@ericg649]

Thanks for sharing!!! Seems like if you want a little smoke then reverse searing might be better.

[@frankmarullo228]

Another AWESOME video guys , hope you have a good new years ! THANK YOU FRANK FROM MONTANA.......

[@jamesj5469]

I did it today very good. I used soy sauce as a binder it was great

[@alans6767]

Sous Vide to 120 and then a screaming hot live wood / charcoal fire for a finish reverse sear. Just did it for the first time recently, and I was amazed. Downside is you don't get as much smoke flavor, but just another way

[@johnminor8304]

Thanks

[@gharv1313]

Absolutely charcoal Neal! Great price and absolutely amazing cook brother! Happy New Year to you and the family 🎉🥳🥂🎊🍾

[@The_Original_Big_Daddy]

Looks A+! I'll tell you, I am lazy most of the time and fire up the Lynx natural gas grill vs. the XL Egg. It's worth the extra planning and time management to go charcoal for sure. Good tip about the butter / W sauce at the end. Happy New Year!

[@rexnoel1419]

That’s is a easy way to cook steak 🥩,Thank y so much for this delicious recipe for steak,👍🇺🇸🙏

[@clintcurtis9630]

Very nice!

[@bobbicatton]

Great deal on that beef! Excellent grill method👍😊

[@jeffreybaker7406]

I do the same thing during Christmas time. I bought ribeye steaks for less than half the price and vacuum sealed them and froze them for parties during the rest of the year.

[@PelletsandPits]

Absolutely

[@eltomas3634]

I do it very similar to your method..... I use wood chunks because that's what I have. When I fire up my charcoal chimney starter, I put the chunks on the top of the charcoal in the starter. By the time the coals are ready, the wood chunks are flaming well. I dump everything and I line up my flaming chunks along the edge of my coals for a flaming zone. BTW, I use Cowboy Charcoal briquettes from Walmart, best charcoal out there and very cheap! Kingsford burns up too fast and it's too expensive. Nice demo video!

[@fyfedrum]

First off...Happy New Year! 2nd...I noticed in your clip using the FoodSaver, that you were using what I would call the "regular" bags. I found on Amazon, bags that had a juice-catching strip in them. I mention these, because I burned out a unit when it sucked the juices past the edge of the bag and into the vacuum port, before the bag actually sealed!

[@Seneca-Ridge-bbq469]

Charcoal direct, the only way too go

[@broncfreak5210]

not going to lie i miss how good stuff tasted on our charcoal grill. with health and what not i had to simplify things down to a pellet smoker and a flat top. because i cant be on my feet much. this brought back some memories

[@rodderbob]

Amen brother. I know you'll probably get lots of disagreement, but for controlling the end temp the most accurately I'm in the sear then finish off direct as well, over charcoal of course.

[@PelletsandPits]

Amen...just a personal preference like most things

[@wesleynakao6598]

Another great video!!! I was wondering what Webber Kettle specifically do you have as I would like to purchase one. Thanks in advance! And I’ll continue following your awesome content! Cheers and happy new year!

[@PelletsandPits]

This has been renamed...its now called the Weber Kamado S6...mine is actually called the Weber Summit Charcoal Grill

[@wesleynakao6598]

Thank you so much! Cheers!

[@paulsanders1373]

Yum yum send me one….I saw my name on one of those! Nicely done mate!

[@PelletsandPits]

That is awesome... Glad you enjoyed it!

[@DS-xl1ro]

Nice cook. Gotta have the cross-hatch grill marks on my steak. Many years ago, I had a George Foreman outdoor electric grill with a domed lid. I'd heat it up to the max temp and grill boneless ribeye's. They turned our great. Now, I use a propane grill. I don't use a thermometer, I determine done ness(?) by touch. I bet you did that when you were cooking steaks in a restaurant in Montana(?). Happy New Year!

[@PelletsandPits]

Yes...I always say...you HAVE to use a thermometer for the average home cook....the meat is always marbled differently....your choice of grill and knowledge is always changing....in a restaurant our meat was from the same 300 mile radius...our grill was commerical and stayed the same temp all night...so after some cooks under your belt....you just could feel

[@TheFoodExperience]

Those look amazing Neal!! Shake that is definitely amazing on steaks. Since I don't have the wide variety of appliances I use the pellet grill and then reverse sear with the sear plate open. I've tried on the griddle and I agree it's definitely not the best option although it does work.

[@PelletsandPits]

Yep, it definitely does work, using what ya got is first and foremost for sure...cheers

[@bbqjones]

Recently I've been reverse searing on a pellet grill first, then sear on a flat top. Best part is trying all the different combinations. :)

[@PelletsandPits]

Absolutely....we literally just did that...cut up a whole tenderloin into 8 steaks....smoked to 110 degrees....finished off on the blackstone with smoked beef tallow

[@bbqjones]

@PelletsandPits yum!

[@SimpleAtHomeQ]

Like you I have several grills and can choose which to cook a steak. I mainly use my Oklahoma Joe bronco or kettle depending on how I feel at the time. The steak you plated for your wife is perfectly cooked. Thanks for sharing and oh yeah great price on that strip too.

[@PelletsandPits]

Absolutely

[@robtroxler4109]

Made me hungry Flat Top! Can’t beat the charcoal for steaks. I am usually a cold grate reverse sear guy but good steak is good steak and those look 🔥! Pellet idea I’m gonna try out for sure.

[@PelletsandPits]

When Pellets have a real purpose...real wood flavor...ahahaha

[@robtroxler4109]

@ I’m not a hater

[@markplacek6657]

That's a good price here in Austin Minnesota at hyvee a prime rib roast is 9.87a pound

[@LaserGuy64]

That chimney is boss

[@PelletsandPits]

We are getting a hand full made for sale this coming year....

[@RobbinsJoe]

Boss, Rib Roast is never that cheap around me, so jealous 😋. Never below 10 bucks, and I live deep in farm country.

[@PelletsandPits]

Yeah I know… good price that day!

[@nathancooper1440]

What kind of charcoal do you prefer

[@PelletsandPits]

Honestly im a KIngsford Professional guy...grew up using it...i like Rockwood Lump if using lump...

[@isaacbaeza3530]

Did you close both top and bottom vents?

[@PelletsandPits]

Depends on heat...bottom is break....top is gas...when wanting the coals to be hot as they were....open for sure...BUT once I moved over off the heat...close vents....that also helps contain more smoke...

[@isaacbaeza3530]

@@PelletsandPitsTy for replying. Love your content👍

[@Merica_dadgarage]

Where did u get the meat from? What store?

[@PelletsandPits]

This was from Kroger...

[@Merica_dadgarage]

@ thank you.

[@praetorxyn]

I will die on the hill that grill marks are burnt meat. I want an all-over Maillard reaction, so I sear with a cold grate and that's what I get, no grill marks. I prefer a reverse sear, cooked indirectly at 225-250 or so (my SnS kamado will say around 300 on the dome, but it'll be 225-250 grate level) with the Slow N Sear, cooked until around 110-115, then removed, remove the grate, open up the vents, go pat the steaks dry, oil, pepper / garlic powder (I dry brine, so the salt is there already), then sear them over a screaming hot fire with a cold grate.

[@PelletsandPits]

That is an interesting approach! Been in some high end restaurants on the grill...marks are everywhere

[@praetorxyn]

@@PelletsandPits Yup. They look pretty, but they taste worse than not having them.

[@deadgolfer6345]

The marks are not Maillard? I am no cook, but I think of the grates and the marks as just that. And I think I've seen many videos of actual cooks who concur. So this is interesting. If a griddle is a metal-on-meat in the form of a slab to create Maillard on say a smashburger, why isn't a metal rod in a grill metal-on-meat to do a similar thing?

[@praetorxyn]

@@deadgolfer6345 It is. But everything between the metal rods is not touching the metal rods, so it won't have the same level of Maillard, and that's most of the surface area of your meat. The problem is that a sear will grill marks isn't a uniform sear. You either sear it enough that the stuff between the grill marks has a proper Maillard reaction, at which point the grill marks are burnt portions, or you sear it until the grill marks are Maillard and the stuff between them is not seared enough to have the proper texture. Searing with a cold grate just eliminates this problem, as in that scenario, the only thing searing is the fire and the heat it produces, so the whole surface is seared uniformly.

[@deadgolfer6345]

@@praetorxyn I see what you're saying now. I have thought of it as the Maillard is the grill marks and maybe some of the other surface area that was flame-kissed enough. And the area covered in marks was enough area to impart enough flavor. And hence why some people prefer to do it in a cast iron pan - Maillard all the way across.

[@TheTacos4life]

How did you get 50 percent off?

[@PelletsandPits]

Honestly no clue...went to register...scanned...half off....

[@TheTacos4life]

@PelletsandPits I need to know what grocer in TN this was lol, bigger question is, did you go back and get more? Lol

[@sherwinpugh9833]

🍽️

[@ddaman5764]

That in Canada is at least 200 dollars lol

[@PelletsandPits]

Ay....

[@dman357]

Nothing new, been was doing this.

[@PelletsandPits]

hahaahh I didnt way this was a new method or discovered it...I was asked several times how I would cook a steak with all my choices...so thats what I did...

[@tdtommy196]

Grill marks are for posers. A properly grilled steak has a uniform golden brown crust. Grill marks taste burnt. You have to flip often. Also, I would not cook more than 3 maybe 4 of those steaks at once. Fair ups are nice because you want that little bit of the kiss of the dragon on them. But you can clearly see the end of that one steak just completely getting torched because you had too many steaks over direct heat at once and it was too hard to manage. 3 or 4 steaks at once on a grill that size. No more than that, and flip them often until the crust looks good. Then indirect to 120 and rest them until they hit low 130s.

[@PelletsandPits]

hahahahaha OK....

[@jefffriedman6942]

No bites taken? not cool

[@PelletsandPits]

No need.....med rare...my seasonings...its good...hahahaha