Reverse-Seared Steak on the Weber Searwood: Mouthwatering!
Vložit
- čas přidán 25. 06. 2024
- We tested smoking a New York Strip steak on the Weber Searwood to a rare internal temp and then reverse searing it on the Searwood's griddle. The results were a tender, mouth-watering steak that left us wanting more. We continue to test all that the Searwood has to offer and, so far, our stomachs are very happy.
Get the Weber Griddle insert - they have it $50 off right now! Just in time for Father's Day.
amzn.to/4bO2Y3v
Our simple steak seasoning method:
Salt, Pepper, Meat Church Blanco Seasoning
Timeline to mouth-watering steak
0:00 Intro
0:33 Seasoning the steak
2:15 Smoking the steak
3:52 Searing the steak
10:11 Taste test
12:08 Conclusion on Weber Searwood's performance
#webergrills #weber #smokedmeat #pelletgrill #searwood #bbq #steak #grilledsteak - Jak na to + styl
Great video. Cheers 🥂
Cheers brother!
I need to get me one of those thermal thermometers lmao
Haha yes indeed. They are thermal af.
Should get the sear grate and try the same cook. If nothing else, it gives you an excuse to have another great steak!
I do have the sear grate! Have used it many times but will do a video with it too.
Ah yes, the thermal thermometer, of course. Well done
Haha that’s the technical term as a matter of fact 😅
I think you should smoke till ya hit 100 and then sear...I bet you'd have better results and more smoke flavor...just my opinion is all 🤷♂️
Used to go to 100 in the past and somehow ended up with a less juicy result, so started going to 90 and had great results and stuck with it. I’ll give 100 another shot though. Cheers! 🍻
@TBH-Grillin hmmm interesting 🤔...was that also using a griddle to reverse sear? I never trust just 1 temp probe either so I'll use a Meater and also the instant probe to verify...lots of variation in probes unfortunately...
It was actually a skillet on the stove but basically a griddle. I don’t trust the connected probes fully either. Definitely use an instant to verify.
I did Ribeyes to 110 with smoke boost - reverse seared on the craft sear insert, coated em with wagyu tallow 1st and they were amazing!
I did Ribeyes to 110 with smoke boost - reverse seared on the craft sear insert at 600 degrees, coated em with wagyu tallow 1st and they were amazing!
Is this the bigger Weber or the smaller one?
The bigger one, the XL 600
Was hoping it was not the XL... 800 vs 1200 is a big difference
@@dominikzolkos you mean price wise? Whether it’s worth the extra $300 depends on your cook needs. I do up to 6 racks of ribs at once so it’s necessary. The griddle insert that we seared on in this video will fit both.