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Reverse Seared Ribeye Video

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  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5034
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    Reverse Seared Ribeye Video

    Here it is. All of my secrets on reverse searing a steak.



    Also here's a direct link to the video: https://www.youtube.com/watch?v=xGjJQQCfqNY&t
  • tbob4
    Charter Member
    • Nov 2014
    • 2256
    • Chico, CA
    • BBQ's
      _____________________
      California Custom Smokers Intensive Cooking Unit
      California Custom Smokers Meat Locker
      Santa Maria Grill
      Vision Grill

      Beer
      _______________________
      Sierra Nevada IPA

      Wood
      _______________________
      Almond
      Oak
      Madrone
      Cherry
      Peach
      Apple

    #2
    I just tried and it gave me a playback error.

    Comment


    • Jeff_Carley
      Jeff_Carley commented
      Editing a comment
      same, internet explorer...Playback ID: 0C1su8Z8-u7pZeND

    • David Parrish
      David Parrish commented
      Editing a comment
      Weird. I used the correct format. Huskee can you take a look?

    • Huskee
      Huskee commented
      Editing a comment
      Gotcha covered ABCBBQ Dave
  • tbob4
    Charter Member
    • Nov 2014
    • 2256
    • Chico, CA
    • BBQ's
      _____________________
      California Custom Smokers Intensive Cooking Unit
      California Custom Smokers Meat Locker
      Santa Maria Grill
      Vision Grill

      Beer
      _______________________
      Sierra Nevada IPA

      Wood
      _______________________
      Almond
      Oak
      Madrone
      Cherry
      Peach
      Apple

    #3
    Huskee and ABCBBQ Dave - it's working now. Very well done video except I wanted to see the smiles on your faces when you guys ate the steaks. What I like most is that there no condescension in your explanation of how and why you like your technique. When I watch other videos I often hear "I see other people do this and this is why it's wrong". You simply showed your method, explained how and why and did not put anyone else down for doing it another way. Good job!

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Smiles! Yeah we'll get that in next time. =)
  • RonB
    Club Member
    • Apr 2016
    • 12563
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #4
    That's a great video Dave. Obviously the youtube link works.

    Comment

  • Notavegan
    Club Member
    • Jan 2017
    • 262
    • Westfield, MA
    • Chris Parrow
      Southwick, MA


      Large BGE
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      Thermoworks Pop - Orange
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      Electric charcoal starter (power source next to the egg)
      $10 Westinghouse electric knife from hardware store
      Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

    #5
    Dave that looks awesome. I love the turntable grill setup. Cook surface every time. Flare up? Spin it!

    Nice job w the video.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Thanks a lot!
  • W.A.
    Charter Member
    • Sep 2014
    • 744
    • Kingwood, TX
    • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

    #6
    Thank you Dave. I actually learned something - the cold grate technique. I'll be trying that this weekend.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      The cold grate is definitely a new spin on things. See what I did there?
  • Michael Brinton
    Club Member
    • May 2016
    • 267

    #7
    Incredible information. You're fine tuning these techniques to a vast precision. Spinning the grate as you sear, brilliant!

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Thank you Sir!
  • fzxdoc
    Founding Member
    • Jul 2014
    • 5023
    • My toys:
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      Camp Chef Somerset IV 4-burner outdoor gas range


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      Fireboard Extreme BBQ Thermometer Package
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      Shun Classic 3 1/2 inch Paring Knife

    #8
    Very clever process. Cold grate...flip and rotate...1 minute...repeat x 3 (total of 2 minutes per side)= gorgeous steaks.
    I've never tried this technique before but you can bet your bippy I'm going to be giving it a go on that next steak cook.

    Thanks, Dave!

    Kathryn

    P.S. It looks like those steaks are about 1.5 inches thick. This works great for 2 inch steaks? Or should I think about sous vide at that point? Thanks, ABCBBQ Dave
    Last edited by fzxdoc; March 2, 2017, 06:54 PM.

    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Hahahahahahahaha! You made my night!

    • David Parrish
      David Parrish commented
      Editing a comment
      Thanks Kathryn! Yes this technique works great on 2 inch, or thicker, steaks.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Thanks, Dave. @ABCBBQ Dave.
      Jerod, Jerod Broussard, this video is so good I may not have to fire up Word, just bookmark this page
      K.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9677
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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      Thermoworks Thermapen w/ Back light (gift)
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      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #9
    One of the most informational videos you will find on cooking a steak in the world, Bar none.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Much appreciated!
  • Cheef
    Club Member
    • Oct 2015
    • 584

    #10
    THAT steak is a thing of beauty. Now--can someone tell to to what doneness that is?
    I will guess it is medium rare? And I would say IF I could order a steak at a steak house medium rare and it turned out like this then medium rare would be my absolute choice from here on out. But most of the time medium rare tends to be too much on the rare side for me.
    Whatever it is that steak is perfect!!

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I call that steak medium-rare with a touch closer to medium than rare.

    • David Parrish
      David Parrish commented
      Editing a comment
      Thanks! Jerod Broussard is right. It took a while to get the set ready to shoot the final scene and the steak had rested up to the high side of Medium Rare. It was still Medium Rare, though I prefer the low side of MR myself.

    • RonB
      RonB commented
      Editing a comment
      Cheef - ask if the restaurant can cook to temp - not "medium-rare" Some will...
  • wmferg
    Club Member
    • Feb 2017
    • 67
    • Chargriller Super Pro with Mods,.
      PBC.
      Maverick HD 32 Digital Thermometer.
      ThermoWorks "Smoke" Digital Thermometer.

    #11
    And here I thought I cooked a decent steak...I an definitely going to try that on the next steak I cook.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Thanks! Yes give this technique a try. I'm pretty sure you'll like it!
  • JCBBQ
    Club Member
    • Jan 2016
    • 1060
    • Jersey City, NJ
    • Primo Oval XL Ceramic Cooker
      Pit Barrel Cooker
      2x Mavrick 732
      Therma Pen Orange
      Favorite Bourbon Blanton's
      SF Giants

      MCS wish list - Lone Star Grillz off set

    #12
    Every time you post a video I find myself hustling out to the store! Fantastic stuff!

    Comment

  • Lowjiber
    Former Member
    • Nov 2016
    • 313
    • Las Vegas, Nevada

    #13
    I am totally impressed, both with the video and the well-explained process.

    My two take-aways were...
    • The sear adds about 20o to the internal temperature of the steaks. I've been getting mine too high and had to short myself on the sear time to keep within the medium rare, internal temps.
    • Turning the grate to present a cold side at the flip is a great tip. I always end up with heavier grill marks than an even sear.

    Thanks much for the outstanding video. That ought to be a sticky somewhere, for sure.

    Comment

    • airforcekixbutt
      Charter Member
      • Sep 2014
      • 38
      • Avondale AZ

      #14
      Not sure if I missed it but did you let the steaks come up to room temp before putting them on the grill or did you put them on right out of the refrigerator. Nice video!

      Comment

      • vandy
        Club Member
        • Aug 2015
        • 611
        • Olive Branch, MS

        #15
        You guys rock Dave!

        Comment


        • David Parrish
          David Parrish commented
          Editing a comment
          Much appreciated!

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