Can you really sear a rib eye steak on a trigger ?
Everything we found would say no , but can you really ?
Here's what I mean ?
Most of them don't even get hot enough .
I mean , the new ones will get up to 500 .
But is that really enough ?
In the old ones ?
I think they only go to like 3 53 75 in my opinion .
I think a steak needs to be cooked way hotter .
But you never know with a little luck and a little bit of redneck engineering , I think we can get it done .
Now , I know what you're gonna say .
The trigger doesn't get hot enough .
You're not gonna get grill marks or you're probably gonna get it too hot and burn it straight to the freaking ground like this .
Yo , yo .
Now listen , I know a thing or two about cooking a good steak back in 2015 .
I was lucky enough to win the World Steak Championship using what a lot of people will consider the opposite of a trailer .
So let's get to cooking .
We started out with a prime rib eye that we got from our local butcher Untrimmed Uncut because I wanted to do that for you on camera .
Now , the first thing that I like to do is hack off this little tailpiece .
Now , don't throw that away .
You can mix that in with some burgers , some sausage grind or sometimes just like to use it to clean off my grapes .
So I'm not gonna go crazy on these .
There's a little bit of fat around the edge that has a thin piece of silver skin in there .
I like to get that off .
I like to get straight to the flavor .
There's enough fat in these .
You don't need that nasty piece .
So I just do a light trim and just ever so gently get rid of it .
Now , what I'm gonna season these up with was what I won the world state championship with in 2015 .
And if you stick all the way around to the end of the video , I'm gonna share with you that exact same recipe just because I can .
All right .
So we got this timberline rolling at 2 25 with super smoke and what super smoke is , it's some little thing they got going on that just pumps out more smoke .
We got mesquite pellets in here because you know what , I want to taste this sucker .
So we're gonna start off by putting this on the top rack and we're gonna leave it up here till it gets 100 and five degrees and I'm gonna know this because I got my little thermo works blue dot I'm almost gonna stick right in there .
Now , listen for those of you that are already bitching .
Save it .
I don't wanna hear it .
There ain't no way you can do this or this or that .
You don't cook that many steaks .
You don't know what you're talking about .
So don't even leave it in the comments .
I don't wanna hear it .
All right .
So after this steak hits 100 and five degrees , I'm gonna pull it off here , wrap it in a little bit of full and then I'm gonna crank this sucker up .
We're turning it up to 500 degrees because I wanna see if we can really , really see it .
Now , I'm not gonna lie to you .
This thing got to 500 degrees really fast .
I was extremely impressed .
So I let it sit there for a minute because I wanna heat up these stainless steel grates .
And sure enough , man , the second I put that steak on .
Guess what ?
I heard .
Nothing kind of sounded like big shirt .
They let out a little salad fart .
We just kept rolling with it because hey , we made it this far .
So we took these steaks and turned them every minute and 45 seconds until the internal temperature of that steak hit 1 27 yank it off that sucker .
Put it in some bowl , wrapped it up and let it rest .
So we brought the sucker upstairs to our laboratory .
Smells great .
Looks great .
But then we cut into it .
And man , I gotta tell you it was perfectly medium , medium .
Well , whatever you like , I like medium .
The pink in the middle was unbelievable .
And I was thoroughly impressed up until the point I tasted it .
It kind of tasted like a steak that you cooked in the microwave .
I was a little bit let down here .
I figured this steak would have so much more flavor , cooking it indirect and then taking it up to 1 27 but it just didn't .
So at this point , what we got here is a tiny problem .
So we're gonna take another shot at this , but this time we're gonna do it my way .
So I like cooking steaks direct .
I see a couple of things .
A couple of challenges right here .
I don't know , problems , whatever you wanna call them that are already in my way .
So I'm gonna yank out this heat shield and yank out this little heat diverter because I wanna cook my steak directly on top of fire .
We gotta let this sucker breathe kind of like an 06 dodge diesel .
When you yank out all that food , de crab baby juice right now that we got all that crap out of the way .
Let's fire up this tiny stick burner and let's start cooking some Oklahoma beef .
So we turned this sucker up to 500 degrees and wouldn't , you know it , man , she shot past just a little bit , which I was quite ok with .
So , for this round , we're gonna do it exactly the same way , but not because this time we're gonna cook it direct right over that little fire hole and we're gonna be turning it every minute and 45 seconds .
So you're gonna be cooking it about three minutes and 30 seconds per side .
Now , as you can tell here , I'm going for perfect cross hatch marks , but my head got a little sideways .
I got a little too wound up .
So when I went for that first cross hatch mark , I kind of turn them going the same direction .
So go easy on me in the comments .
Just go easy on me .
But don't worry , we're gonna nail it with this next side .
So as you can tell this steak is done , so we pulled it off , put it in some full , brought it up to the lab .
Let it rest for about 10 , 15 minutes .
Sure enough , man .
Look at this crust .
That's what I'm talking about .
Anybody that knows anything about steaks knows if you ain't got a crust , you ain't doing something right ?
And it is very , very apparent when I take a bite of this , what the big difference is , we absolutely nailed this steak .
So now we can officially put this question to bed .
You can 100% sear a rib eye steak on a trigger .
So these really are great cookers .
And honestly , if this is your skill level , I recommend this cooker 1000% .
Now , I know there's gonna be some deal wads down in the comments though .
Real men only cook on stick burners .
Well , technically this is a stick burner .
It's just a little stick burners .
All right .
And now that you've been waiting , not only do I have one secret tip for you , I have two in case you didn't notice .
And you may wanna rewind and go back and check when I went to cook the second steak , you'll notice what I put in there .
These are called grill Gras .
These are made out of 100% aircraft aluminum and they dissipate that heat .
So you get perfect grill marks every single time and the genius of them is you can flip them over and use the backside for burden .
Now , for the recipe you've all been waiting for in 2015 when I won the world state championship .
Here's exactly what I did .
First rub I put down was cow cover .
The second rub I put down was dirty bird hot .
And the third one I put down was Texas beef .
These three rubs together have won more money in steak competitions than I can even begin to tell you about .
So , if you're cooking steak competition or even better for backyard , hey , I highly recommend these , but you don't have to use them .
Use what you like .
We don't care .
Hey , man , I love you guys and I'll catch you in the next video .
Peace we're cooking directly over the fire .
We cut this sucker in half and half , all that stuff .
Testing 12 .
I can hear that .
Can you really ?
Oh , yeah .