Hey guys today we are reverse searing two beautiful prime grade rib eyes .
And I gotta be honest , this is a bit of a , a throwback video for me .
Uh This is based on a video I did 3.5 years ago with Dave Parish , the owner of Sns grills .
Back then .
We did a series of cooking videos .
This is in the early days of the slow and sear to kind of get that channel up off the ground .
And uh this was the first cooking video we did together .
So I'm feeling a little bit nostalgic but I thought since they came out with the new slow and sea kettle and they're sponsoring this video , it's the perfect opportunity to put kind of a 2020 twist on that 2017 video .
So hope you guys enjoyed this .
And of course , we're starting off with the dry brine .
So those steaks have been in the fridge overnight .
They've been absorbing that salt .
That's what , that's what's great about dry browning .
It's one of the things that's great about it is that salt pulls out the moisture which then melts the salt and then through the fusion like , imagine like a drop of food coloring and a clear glass of water the way that would just spread out over time .
That's exactly what that salt does within that steak and that locks in that moisture .
It keeps the surface of the steak as dry as possible .
So you get a better syrup but mostly , and it's , this is worth the price of emission .
That salt spreads out inside the steak and it tastes the perfect amount of saltiness in every bite .
It's wonderful .
It's worth the price of emission for that right there .
So we have 25 fully lit briquettes in our slow and sear .
And I do recommend fully lit briquettes because you want a nice clean burn for this part of the smoke .
If you wanna , if you wanna add wood chips , you certainly can .
I would say less is more and maybe start out without any because it really doesn't need it .
And it's really easy to over smoke during this part of the cook .
So like I said earlier , we are doing a reverse sear .
So instead of like we all normally cook steaks , you fire up your grill to 500 degrees and you sear one side , flip it over sear the other side and then maybe push it off to indirect to finish up until it gets to your target temperature .
We're doing just the opposite .
So during the first part of the cook , we're cooking at almost 2 25 degrees .
Actually , that's our target temper .
It's to 2 46 right now .
But it doesn't matter .
We're using low and slow temps .
2 25 2 50 to bring up the interior of that steak to 100 and 15 degrees .
And then at the end , we're gonna put 1000 degrees sea on the outside and just paint on caramelization .
All right , guys , we're about halfway through the slow portion of the cook .
So the internal of the steaks is about 95 degrees .
Normally , I would flip these a little earlier , but they sat out on the counter and they were much closer to room 10 .
But when we started cooking , but basically at the halfway point because kettles cook from the top down , if you want these to be very even you wanna cook , you want , might wanna flip them at about the 80 degree mark if you're pulling them out of the fridge .
Like I said , we started at more close to room temperature .
So I'm flipping them now .
Our coals look good .
I don't know if I mentioned this earlier , but I started with 25 fully lit briquettes .
I recommend Kingsford competition .
It's one of the , one of the brands of charcoal .
This isn't a sponsored thing .
It's just like really fast and , and it's really hot and the , some of the others like Weber and Royal Oak briquettes , they take a while to get going now they burn longer .
So I like them for low and slope , but for grilling , I like these .
So I'm gonna throw the numbers at you .
Our target temp is an internal 1 35 that's medium rare , 1 31 35 somewhere in there .
Um And the reason we're pulling them off at 100 and 15 degrees is because when we do that sear , we are gonna have some overcook and we wanna make sure we calculate that into our sear .
So just so , you know , we're gonna do this till they get to 100 and 15 degrees and then we're gonna sear them and shoot for 1 35 at the end .
It's gonna be awesome .
I can't wait .
This already smells great .
Well , I just had a UPS truck and a trash truck go by and it's not even trash day .
It's crazy .
So , anyways , at this point , this is where I'm gonna go ahead and light a full , well , three quarters of a chimney of charcoal and get those fully lit for the sear .
All right guys , our new charcoal is charring .
It's coming up to temp .
We've got our stakes there at 1 16 .
I need to go ahead and pull those off .
I'm monitoring that with the thermo works X four .
I'll put a link to that below .
If you're interested .
If you need a really good thermometer , it's not the cheapest , but it's great .
I also put a link to the kettle .
Um , if you buy anything off those links , it helps my channel .
I really appreciate it .
The whole goal here is to get a nice even sear .
So I'm gonna take and I'm gonna dampen , I'm gonna damp off , I'm gonna , I'm gonna wipe off the outside of anything that's damp .
That's what I was going for right there .
And basically that's the equivalent , uh , remember when you're a kid , if you burned yourself and your mom would have you put your , your burn under cold water to stop it from cooking .
Basically , this is just the opposite of that .
We are taking all the cold water off the steak before we try to sear it .
So we're gonna dry those off , layer them with a little coat of cooking oil .
Then we're gonna do something called the cold grate technique where we're gonna put the steaks down on the cold side of the grate and then spin it over the fire so that the grate and the steak heat up at the same time .
And at the end , we should get a minimal amount of sear marks .
What's wrong with sea marks ?
Well , nothing's wrong with Sear Marks , but if you get a nice solid sear mark on the side of a steak from a preheated grate , you'll notice if you look between those lines , it's a little bit grayer .
And what we'd like to do is eliminate that gray and make the whole thing .
Just one big caramelized loveliness .
That's right .
I said loveliness .
So that's the goal today .
Also , we don't want that sear to go any deeper than it has to .
So I'm going to flip those over to the cool side of the grate every 45 seconds .
Just flip , flip , flip , flip again , we don't want that cook to go in the cooking to go any deeper than it needs to just to paint the outside .
Again , we want that caramelization on the outside and that and no deeper .
So that's our goal .
That's what we're gonna do right now .
I had a little technical problem with the first taste test .
Um This , this camera wasn't , it wasn't auto focusing correctly .
So we're back and I've already cut into this and let me go through my thoughts one .
I was shooting for medium rare and it turned out a little more on the medium to medium well , side still so good , y'all still so good .
But that's the reason why you want to do this with a thick thicker steak .
Also , you want to pay attention .
Don't lose track of it like I did .
So I ended up doing 45 seconds and 30 seconds respectively on the outside .
That crust turned out perfect .
It's exactly what I was looking for .
Nice caramelization throughout and you can really , really taste the difference that sweetness as that Caramelizes is so so good .
And then the steak was just incredibly juicy .
It turned out wonderful .
So of this recipe I try if you haven't already , one thing that's clear from that other video is people either thought that this was too involved or they tried it .
There was no in between .
Nobody said , you know what ?
I tried this and I hated it .
There's nobody ever said that because it is so good and it's almost , it's almost fail safe .
Even like this .
You overcook it a little bit .
It still turns out amazing .
So this is a really good stake .
I'm really happy with it and I think you will be too .
So I love you guys .
Thanks for watching .
If you want to see that cringy intro to the video that Dave and I did click here , you can click on it right now and laugh at us .
This is us making videos 3.5 years ago that there's great info in that video and we go into a lot more detail on what we did and why .
So hope you guys like that .
Love you guys .
Thanks for watching .
I'll see you in the next one .