Helpful video! I was trying to see if a black stone could get hot enough to sear. Try searing the fat cap on the side too. It will caramelize and taste really sweet. 👌🏽
Great job! I love the two-zone cooking area! I will try this, but going to sear at 600 deg or higher and slow cook indirect at 350 deg. on the cooling rack, in love that idea. Fyi - try salting your steak 24 hrs in advance and watch out for the flavor explosion! It is amazing. Let the steak season on a rack for 24 hrs in the fridge! Crazy good. I also only pepper my food after cooking; you eliminate the burned pepper taste. Great job on the video! I love new ideas and methods!
Unless its a skinny steak it'll still be nice and hot and it'll be incredibly juicy. Think about all the juice that flows out of a steak when you cut it. Thanks for watching and commenting.
Own a ton of them actually. We had a broken dishwasher for close to a year (Thanks for all the fun and crappy service @Lowes). We got real tired of washing dishes by hand.
When meat cooks the fibers constrict forcing the juices out. If you let the meat rest a little before cutting it will allow the fibers to relax and maintain the moisture. Thanks for watching and commenting.
@Delmarva Backyard I know why you let a steak rest bro. The question was for 20 min. It doesn't need to rest for 20 min to accomplish this. I'm not eating a cold steak.
Man, your grill collection is impressive. Your wife is extremely understanding....
lol...shes really awesome about it. She enjoys the food.
Amazing sear can be obtained on the flat top and you proved that in this video!!!! Thank you for posting!
Thanks for the support. I appreciate you watching.
Helpful video! I was trying to see if a black stone could get hot enough to sear.
Try searing the fat cap on the side too. It will caramelize and taste really sweet. 👌🏽
Good tip. Thanks for watching and commenting.
Great job! I love the two-zone cooking area! I will try this, but going to sear at 600 deg or higher and slow cook indirect at 350 deg. on the cooling rack, in love that idea.
Fyi - try salting your steak 24 hrs in advance and watch out for the flavor explosion! It is amazing. Let the steak season on a rack for 24 hrs in the fridge! Crazy good. I also only pepper my food after cooking; you eliminate the burned pepper taste. Great job on the video! I love new ideas and methods!
Awesome tips Fozzie, thank you so much.
Yes sir my brother!!!!! Will be doing it this weekend. Keep them coming!! Happy new year.
I had no idea you had this channel! Awesome brother!
Thanks for the support Jr
Good video, i put mine on my smoker till around 105 then seer on the blackstone till medium rare
Nothing like a little smoke flavor on a steak. Thanks for watching.
20 minute rest? Ya boy ain't eating a cold steak.
Unless its a skinny steak it'll still be nice and hot and it'll be incredibly juicy. Think about all the juice that flows out of a steak when you cut it. Thanks for watching and commenting.
Meat continues to cook after you take it off
Love that sizzle! Great video
Its an awesome sound. Thanks for watching
Great looking steak perfectly cooked.
Tasty looking steak brother!
I appreciate it! Thanks for the support
I like to reverse sear mine. Looks great though
Right on. I love a reverse sear for thicker cuts. Thanks for watching and commenting.
Definitely need to add that griddle to our grilling arsenal! Great video!
Not criticizing, just a question; do you not own tongs? I just found your utensil choice rather odd, but the steak looked awesome!
Own a ton of them actually. We had a broken dishwasher for close to a year (Thanks for all the fun and crappy service @Lowes). We got real tired of washing dishes by hand.
I need a video titled "how to convince your wife you need more grills"
lol, She benefits from all the cooking I do so although concerned I may have a problem....she doesn't give me too much trouble. lol
pro tip...when you flip the steak do not put it in the same spot....that spot is cooler now...put it on a different spot to get the full sear
Awesome tip and I agree 100%. Thanks for pointing that out.
Rest for 20 min!? Why?
When meat cooks the fibers constrict forcing the juices out. If you let the meat rest a little before cutting it will allow the fibers to relax and maintain the moisture. Thanks for watching and commenting.
@Delmarva Backyard I know why you let a steak rest bro. The question was for 20 min. It doesn't need to rest for 20 min to accomplish this. I'm not eating a cold steak.
That is not a prime steak, I’m not sure who sold you that. At best that’s select.
lol...I love comments like this.
Looked choice.