Reverse Sear Ribeye Steak - How to Cook Steak on a Charcoal Grill
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- čas přidán 28. 07. 2024
- Reverse Sear Ribeye Steak - How to Cook Steak on a Charcoal Grill
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When it comes to steaks, nothing is better than a perfectly cooked ribeye steak. So what if you could make perfect steaks every time using a simple method that will have people lining up just to have a slice. In this delicious reverse seared ribeye steak recipe, we will show you how to use the Slow ’N Sear Kettle and Easy Spin Grate to make perfect ribeyes every time!
How To Cook A Ribeye Steak on the grill
00:00 How To Reverse Sear Ribeye Steak
00:55 How to pick out your Ribeye Steak
01:39 How to prepare your Ribeye for cooking
03:38 How to set up the Slow N Sear Kettle to cook steaks
04:06 How to reverse sear ribeye steak on the grill
05:39 How to sear a ribeye steak
07:34 Final results and taste test
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#SlowNSear #SNSGrills #steakrecipe - Zábava
Reverse Sear Ribeye Steak - How to Cook Steak on a Charcoal Grill
► SHOP SNS GRILLS AT snsgrills.com/
► SHOP MEATHEAD RUBS snsgrills.com/collections/rubs-sauces
I got this grill for my mother to use. She is in her 60s and adores this channel, your content, and of course your grills.
oh wow!! That's amazing.. Glad she's having fun on the grill :)
@@SnSGrills she has thanked me several times for getting her. I got to use it once and it ran flawless. Locked in that temperature so quickly. I might get one myself in the future
@@SnSGrillsHer latest message to me. Omgoodness! Gramma says Thank you Cory because she loves when I grill ... and we thank you because we LOVE our SnS grill.
Two exquisite ribeyes and you did them justice
no marbing nor tails. these are terrible
Love reverse searing, especially on such thick steaks. Looks good!
Yeah those two inch thick steaks are so great hey!?
You would have loved these! Cheers 🍻
You Nailed That!!! Looked Amazing!!
Gorgeous color, perfect cook Jabin!
Cant wait to try this
Using a Weber with the Slow N Seer insert, I only need about 6-8 briquettes to hit the 225-250 sweet spot for the first part. Any more than that and it will push past 300 F with both top and bottom vents closed 95%.
Really great results!
It's always best to dial it in for your grill. Sounds like you're having great success!
@@SnSGrills Absolutely! I think my 2nd attempt was the best steak I've ever made. Great product!
Same here. I just hardly fill up the bottom of my chimney and gets it sitting at 225. It took me a while to figure out less is more.
Great video, brother! Wall to wall red is perfect!
Wall to wall red! Sounds perfect right!
Yummm these where pretty amazing!
Ribeyes are always amazing!
That’s a perfect steak brother’
Only one word Jabin, YUM!!! Gr8 cook bud!
Agreed! What a great cook..
i do the same thing on my weber kettle
About to do this for the first time. I went with a SNS Grill over a gas grill as I got tired of them. Hope it comes out this good.
2 years later tony how do you feel?
Thanks for the info 😊
Appreciate you watching 🔥
Doesn’t get much better! Awesome cook Jabin, they looked perfect! Cheers!
Thanks guys! Appreciate you watching as always!
Great looking steak
Wow. Those look incredible
Appreciate You🔥
AT THE 6 MINUTE MARK I WOULD HAVE TOSSED IN 2 HANDFULS OF MESQUITE CHIPS, WE ARE FROM ARIZONA! ❤❤❤❤❤❤❤❤❤❤❤❤
Make more travel kettle videos please!
At the 4 minute mark you said you closed the bottom vents and opened your smoke hole a bit. I don't have a traditional round charcoal grill. Mine is one of the rectangular char grills. Would it be beneficial to open the bottom vent opposite side of your top vent so air goes through and pushes it out the top? I'm concerned about closing the bottom vents and the coals going out due to lack of airflow. You said you had those bad boys on indirect heat for 30min. Will the coals start to die down over time with little airflow?
Yuuumm!
Cheers!
plz plz plz help me, why wont my charcoal catch on fire like youre is for the searing part! i use a chimney, let it ash over, etc etc, but it wont blaze up like yours is.
confused why this is so vastly different than the video from 5 years ago that I've been using with great success ever since - unlit briquettes, covering steak and only dry brining for 2 hrs, etc
Every time I let the flare-ups go wild with the lid off like that, it tastes nasty. What am I doing wrong? I am making sure the meat itself isn’t on fire; only the drippings below are on fire and it still tastes bitter. But the flames look good.
add a salad, baked potato, A-1, nice cab...(sorry, but I like A-1)...thumbs up...perfect steaks.
Sounds like a great combo. I’ll skip the A-1 but we like what we like so add whatever you like 🙌🍻
customizing to your taste is always recommended. Enjoy it the way you like :)
What do you mean by “cold” grate? Did you actually use a different grate at the end?
It’s the same grate be allowing it to cool means you are using the heat of the coals to sear vs a hot grate. A hot grate essentially “burns” sear marks onto the steak vs a true fully seared steak all over. That’s partly why we recommend spinning the grate during the sear to keep searing over the cold/cool grate with the roaring hot coals below.
At least in the SnS Kamado, I don't even leave the water reservoir in there when I do most of my cooks anymore. It doesn't seem to make any difference in cook time, but it just gives me more space to sear with and I have to refuel less. I will use the water reservoir when I'm smoking and putting water in it, that's about it these days.
Sounds like you have figured out your preferred cooking method. I bet things taste amazing!
@@SnSGrills I do all right I think 😅
I haven't been impressed by restaurant food in general since I got into this hobby, so there's that.
@@praetorxyn Amen! At least for restaurant steaks.
Nice ikea cutting board
How do you keep the grill at 225? Finding it impossible unless I take off the lid.
Are your temps to high or to low? Let us know more of what is going on :)
@@SnSGrills High
@@tonyh4513 to high means there’s to much airflow to your coals. You will want to close off your vents so less airflow can enter the grill. With your kid off it means your coals have way to much air which is almost the same as blowing on a fire to get it going more. So again close your vents (I often find 1/3 open on the top vent and 1/4 open on the bottoms works great to start with). Hope that helps.
I always put some butcher twine around my ribeyes to keep the Spinellis attached. Meathead stresses no rest is needed.
2:12 why did you brush it off you rubbed it in with your hand anyway?
Was trying to be fancy, you can brush or rub the oil on🔥
My guy went to the guga school
I do it the opposite way
overcooked my guy
Cooks yours less, problem solved 🔥
@@SnSGrills fair enough
It must suck to be a vegan.
Haha. I know right!
You should never start cooking a steak straight from the refrigerator (especially 2hrs +). Let the steak rest at room temperature for at least 20/25 minutes. This does two things…First, it allows for easier, more accurate desired cook temps of the steaks and then it also allows the fat marbling to start breaking down and rendering tons of extra flavor and juiciness to the meat itself. Sounds like a less than meaningful step but trust me it is not. It makes a world of difference.
It’s a myth bro. Read the science.
Nonsense
That's been proven false
You should never post something that’s been debunked a million times on the internet
Not true. This lowers the temp like, 2 degrees. Makes no difference.
looks raw bruh
Right
Lazy man's alternative: 225F oven, blowtorch sear.
WTF ??? Almost 10 minutes for this ??? Just brutal.... a f'ing rookie could do this in less than 4 minutes !! People are dead watching this !!!😳😳😳😳😳😳😳😳😳😳😳😳