What's the BEST way to grill a steak?! ( Blind taste test of Infrared VS Broil VS Normal!! )

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In this exciting episode, join Trevor as he explores three unique cooking methods for preparing steaks. Watch as he utilizes the power of infrared for one steak, cooks another steak conventionally, and broils the third. Will there be a noticeable difference? The only way to find out is by cooking them! Trevor showcases his culinary skills on the incredible Hestan, a true cooking powerhouse. Don't forget to share your preferred method of cooking steak in the comments below! Stay tuned for more captivating videos, and be sure to show your support by liking, commenting, and subscribing
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[@SickTheory]

I use my infared burner for all kinds of meat. Tri tip, burgers, steaks, usually once they'vd been on each side for a couple minutes I move the meat to a lower temp to finish cooking.

[@gladysobrien1055]

I own the indoor electric KALORIK 1500 PRO infrared steak grill. Delicious! (Allowed for apartment use!) It is fantastic… I fall in love with steak all over again every time I sear my steak for 1 1/2 minutes on each side! 🥩🥩🥩🥩🥩It grills at 1560F! Gladys🇨🇦Toronto🇨🇦Canada🇨🇦

[@embersliving]

Very nice!

[@sharpthingsinspace9721]

Funny how people don’t even know what infrared radiation really is. Conventional gas grills give off infrared radiation, the food doesn’t cook because you’re exposing it to direct gas flames. Grills that use high heat should just be called extreme heat grills or something like that. But companies know that gimmicks work so they label them infrared.

[@jhaas68865]

Great comparison video. One thing I would recommend is instead of a binder season on a wire rack and let the steak sweat the seasoning in. Did this for smoking things and tried it on a steak. The crust came out so much better since no extra moisture was added.

[@embersliving]

oh nice great idea

[@dehe82]

If youre paying $1000 for a knife, youre a sucker. Any knife maker worth their salt can make you an amazing knife with the best steel in the world for a fraction of that.

[@embersliving]

Ok

[@JMAudioEditions]

I love my infrared - I have a Solair for 20 years and it still works and looks like new- Hestan and Twin Eagles is great also and so is TEC and others you guys sell - your all class guys thanks!

[@mefobills279]

Searing doesn't keep juices in a steak. They can get out. What sear does is form a delicious crust using a Maillard reaction.

[@mateusz.mirkowski]

Excatly. People still believe in this myth.

[@JessieKlein]

Ok, so what does make the juiciest steaks?

[@mefobills279]

@@JessieKlein Radiant heat. Convective heat will dry out a steak.

[@JessieKlein]

@@mefobills279 Are you talking like the radiant glass panel infrared system that only TEC grills have? I've been looking seriously into getting a TEC Sterling grill.

[@mefobills279]

@JessieKlein Radiant sources can be wood or charcoal fires. People win steak contests using grillgrates. These are basically radiant emitting grates that block convection currents from a blue flame gas burner or pellet heat source. Radiant gas burners (not blue fame) are optimized to emit in infrared. Bill Best (TEC) invented the glass panel infrared burner to get a high turndown. That means low and high temps from one burner. Restaurants like them. Cleaning the glass panels is an issue, in my opinion. The Lynx trident gas burner emits infra-red, has high turndown, and is also self-cleaning. Many ways to get a great steak. A cast iron skillet is cheapest option, emits radiant heat and is in direct contact with your steak.

[@rnamhee]

Can you use those meater probes on the sear station or will be get ruined with the high heat?

[@embersliving]

You should be able to

[@ItsAndrewToma]

Meater just launched a new version that can take 1000 degrees F for the ambiant side. I have the previous version and its rated up to 525F I believe. I'd stay away from the infrared with it. If you reverse sear, put in the meater, cook the steak on indirect at 275F until it reaches around 110F/115F internal. Take out the meater, throw the steak on the infared to sear it up. Internal temp when you take it off the indirect will depend on thickness. If it's a thin steak, take it off lower, if its a thicker steak take it off slightly higher.

[@trevorb5557]

My favorite has always been a ripping hot cast iron pan to sear then finish in the oven to medium rare.

[@embersliving]

nice

[@bobbygetsbanned6049]

That will get you a much better steak than in this video.

[@polsok44]

Thermapen! Never guess again at under or overcooked, the temp don’t lie

[@embersliving]

yup quick and to the point

[@lepadus7926]

I’m considering buying an infrared grill for my restaurant, specifically the Vulcan irx. Haven’t pulled the trigger yet because we are so use to the traditional grill.

[@embersliving]

Im not sure about that brand, but infrared makes a huge difference! Thanks for watching.

[@elliedo01]

Is that the hestan that’s for sale in the bargain bin on your website?

[@embersliving]

Yeah, we use it as a cook model videos. We also clean it before anyone purchases

[@elliedo01]

@@embersliving that’s a pretty big markdown, did you guys ding it with a golf ball or something ?😉

[@BillyHolevas]

Im considering a DCS 9 series without an infrared searing burner, but apparently the DCS grill gets to 1,000 degrees with regular burners. Do you think you could get a similar sear with the DCS without the infrared?

[@embersliving]

you could still sear with that

[@TheFatmer]

I Dont have one 😢… so I crank up the kamado to 550c (1000f) and sear then move over to the gas to get to temp. Faff so infrared is on my list of must have for my next grill (shame you Dont have a UK shop lol😂

[@embersliving]

Thats a good tactic!

[@infomercialguy]

I love this video. you are a hoot !! so funny. so honest!! i'm going to order these knives from your web site. Question, what infrared grill should i buy??? and, should i get ALL infrared? or, a combo grill???

[@embersliving]

We don’t have them up yet, but we can send you an invoice? Question, how big of a grill do you want?

[@infomercialguy]

@@embersliving to be honest with you any size. I can go big or medium. Tumi what's important as having the right product

[@johngray4158]

If I ever get a chance to get over to the USA I most certainly will be calling into you chaps

[@embersliving]

Glad to hear!

[@hulkhuggett]

I typically close my lid and get better grill marks than if I leave the lid open.

[@embersliving]

Nice!

[@johngray4158]

That looks jolly nice I must say

[@embersliving]

Oh yeah!

[@81Garret]

Who makes those knives?!

[@embersliving]

Steelport knives. We have a review on them here - $500 kitchen knives by STEELPORT Knife Co.?!?! - kzbin.info/www/bejne/f6myp6GnZdp3oNU. Let us know if you want a set. Thanks for watching!

[@brian2359]

Up over a thouwee! Lol. Great video!

[@juandiaz-mo8qd]

I don’t think you let the grill heat up first because 25,000 btu’s should give you sear marks with no problem, i have a bull 15,000 btu’s and i get good sear marks on steak and chicken

[@embersliving]

Thanks for watching!

[@juandiaz-mo8qd]

@@embersliving i just bought the hestan from your store

[@heyitsbroski]

For me a reverse sear is best.

[@embersliving]

Classic and good!!

[@luisdeleon9186]

You edit the videos?! Whaaaaat 😮

[@glenberman873]

I appreciate what you’re trying to do in this video. But…you do not use binders like mustard on steak. Suggest you dry-brine them in the fridge with coarse sea salt the night before and put on a wire rack in a tray. You can do for two days if you wish. What happens is the salt draws out moisture melts some of the salt and reabsorbs with the salt and juice. The steak exterior gets a slight panicle I.e. dry-brines. Regardless you need to make sure the grill grates are hot and oiled before you put your protein on. So you proved that you can spend $15k on a grill but if you do not know what you’re doing it will still be terrible. Also a $150 weber charcoal grill will probably taste better. Respect! Enjoy!

[@embersliving]

Thanks for watching!

[@bobbygetsbanned6049]

Dry brining isn't for steak, dumb fad. Just use a hot enough pan instead of blindly following youtube trends.

[@srt8turboawdjeep146]

mustard would never see a steak or anything else that I eat lol, disgusting lol enjoy ur vids, keep posting

[@embersliving]

you dont taste it at all! thank you!!

[@srt8turboawdjeep146]

@@embersliving Agree lol, but no thanks on the mustard lol

[@richo2501]

Charcoal is the best. Hands down.

[@embersliving]

Oh yeah

[@williampeterson2952]

I just run my raw steak 🥩 through a warm room a couple times.

[@embersliving]

Lol

[@billcancel47]

Best steak - keep it simple. Coarse SPG, reverse seared on a kamado joe. Money every single time.

[@embersliving]

Sounds good

[@3up3down.]

All of them overdone :( that thickness of steak is just a few mins a side at the most. Also, what’s up with mustard rub? It’s not a brisket :( love you videos tho! Great grill review, not the best chef :( lol

[@embersliving]

practice makes perfect!!

[@embersliving]

Thanks for watching!

[@ernstmogensen]

👍😋🥩🇩🇰

[@embersliving]

oh yeah

[@nogoodman6209]

Wtf 😂😂

[@embersliving]

Did you like our test

[@dweb2275]

Those steaks are way too thin.

[@embersliving]

i agree

[@jeffl.5297]

Dry brining for 8+ hours only way to prepare a steak........

[@embersliving]

Nice! Sounds good.