How to Perfectly Cook Steak. Reverse Seared Ribeye using Cold Grate Technique 

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Want to see other RSvidrs that have tried out this technique? Check out the videos at the bottom of this page! abcbarbecue.com/cold-grate-technique/
How to perfectly cook a thick steak on the grill using the reverse sear and "Cold Grate Technique." At the end of the video we do a real-time minute by minute demonstration showing how a cold grate can perfectly sear a ribeye steak.
Dave Parrish, owner of Adrenaline Barbecue Company and inventor of the Slow 'N Sear, is the crowned "Steak King" of the Pitmaster Club at AmazingRibs.com. In this video, Dave shares all his techniques, tips, and knowledge on how to perfectly cook any thick steak.
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Join our group on Facebook to see how others have had great success with this technique! groups/1885522028370703/
Find more info on the Slow 'N Sear here: www.abcbarbecue.com/slow-n-sear
Find details on the Cold Grate Technique on our website (abcbarbecue.com/cold-grate-technique/) and in this RSvid video: rsvid.info/video/upuVYreMxZves7c.html
Slow 'N Sear intro RSvid video here:
Like the thermometers we used? Watch our video review here:
and when you're ready, buy here:

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2 мар 2017






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Коментара 100   
ptman3 Пре 3 године
I bought a Slow and Sear and tried this method for the first time last night. My wife said it was the best steak I've ever cooked! Which shocked me because she doesn't hand out a lot of compliments on my cooking. ;) I'm 53 and weigh 280. Do the math...I've cooked A LOT of steaks over the years and these turned out fantastic. There's actually a lot of science behind each step in this video. Can't wait to try this approach with other meats. Now, to the Slow and Sear itself. Some people (including me at first) may think the Slow and Sear is a bit expensive. However, when you count the time and effort to do a good cook, the cost of the meat, the cost of going to the store, and the fact a Slow and Sear will last many years...it's super cheap per cook because you can use it a long time. A Slow and Sear isn't required for the approach in this video. But I've tried the other methods and the Slow and Sear is more convenient and gives much more flexibility for slow cooking and searing, as shown in other videos. Try it, you won't be disappointed. For the record, I have no affiliation with this company. I'm just happy with the product.
S D Пре 8 месеци
That's just wives in general bro. ha
June Moffatt
June Moffatt Пре годину
ptman3 k
Meeeko Пре 2 године
ptman3 I
Matheus Mascarenhas
Matheus Mascarenhas Пре 2 године
I was about to say the meat seems perfect but that waiting 50 min - 1h is craziness, almost a psychological masturbation, and that I wouldn't be able to wait so long to devour those "babies". But you insigated me to test it someday. :D
Randy Curtis
Randy Curtis Пре 2 године
You might be 6'9" and lean or you may be implying that you're fat. If that's the case try the ketogenic diet. You can have the same steak but eat it with bacon ant fat and you'll lose weight. You can't eat eat or drink people potatoes, bread or beer but you can have a glass of red and a second side of beef. I like the video also.
sojirou makairyu
sojirou makairyu Пре 5 сати
you single handedly redefine the term "Oiling your meat" great stuff definitely going to try this love new ways cooking my all time fav food
Donnybrook Пре дан
a bit over but great technique
Richard Shields
Richard Shields Пре 16 дана
I did this with a marinated flank steak on my pellet smoker, seared on a grated griddle, it was the bomb! I don't think I would give up my nice sear lines, but those steaks do look really really good.
Bikash Angdembe
Bikash Angdembe Пре 24 дана
David Parrish Is A Coolest Guy On The Planet!
TheMischief9 Пре 26 дана
It looks like the steaks will scream for mercy , when you bite into them .
ddog jones
ddog jones Пре 29 дана
David Bockel
David Bockel Пре месец
The only criticism I could possibly offer is that you used charcoal briquettes. I bet it would be even better with natural/lump charcoal!
Lynn Bryant
Lynn Bryant Пре месец
For cuts an inch and a half or more, this is the way to go. For thinner cuts, there’s no advantage. But when it’s good, it’s REALLY good. 👍👍 Two thumbs up.
Carl Champion Jr.
Carl Champion Jr. Пре месец
I'm sorry where on this earth did you find a ribeye like that for $7
Paul Breaux
Paul Breaux Пре месец
Recently my Sams had 3 pound Tomahawk ribeyes for 8 bucks. Labeled ground meat 🤣🤣🤣
Carl Champion Jr.
Carl Champion Jr. Пре месец
How hot we we talking about exactly? I'm on a pellet grill and I'll get her up to about 500 before I put them on. My grates are small enough that I really get an even sear but I go back and forth between closing the lid and not
Mark Powers
Mark Powers Пре месец
You forget to mention the importance of wearing white new balance shoes while grilling.
Gilbert Zimmerman
Gilbert Zimmerman Пре месец
Have you guys ever read the closed captioning? I didn’t think so. It’s bloody awful. 🤡
Money Пре месец
What was the last temp reading you took when they were done?
Carl Champion Jr.
Carl Champion Jr. Пре месец
Not OP but usually around 135 is best tbh
Xavier Пре месец
Where can I get that rack for more even cook
Mahmood42978 Пре месец
That's medium, but stilll great looking.
Gerardo Cortázar Borja
Gerardo Cortázar Borja Пре месец
this video could've perfectly lasted only 3 mins.
BelgianBillie Пре месец
looks great but that is medium.
BBGrillShack Пре месец
Steaks look killer bro!!
Cool breeze joe
Cool breeze joe Пре месец
Thanks man can you send me one them bad boys mmmm!
Aaron Wolfenbarger
Aaron Wolfenbarger Пре месец
Ya there is nothing wrong with that fat I eat it I dont cut it off. That kind of fat is good for you.
Michael G
Michael G Пре месец
Over cooked.
Michael G
Michael G Пре месец
There all burned up!
Uncle Bill's Kitchen
Uncle Bill's Kitchen Пре 2 месеца
great job. Those steaks look amazing. Thanks for sharing.
Chooibah Пре 2 месеца
What was the end internal temp after the sear? It looked a bit over the medium rare (They still looked amazing and so juicy), I'm just curious and wondering whether it'd be good to probe them. I suppose the question is, if you could get one perfect and the other is slightly off, what's the more important aspect, the sear or the internal temp?
Brant Littlejohn
Brant Littlejohn Пре 2 месеца
Why not just a little smoke from a chunk of oak,pecan or mesquite?
Meredith Пре 2 месеца
One guy looks like the dad from, “That 70’s Show”. The other guy looks like Andy Richter.
Mike 2x2x
Mike 2x2x Пре 2 месеца
Lol. Wow. How are these professional steak cookers I guess the question is these guys are idiots why are they not telling how to prep aa steak.
Cisco Kid
Cisco Kid Пре 2 месеца
You never mentioned the temperature when you check it before cutting
Trackhoe075 Пре 2 месеца
No comment
Musicmonk84 Пре 2 месеца
Where did y'all get steaks that looked that good for only $7 a pound? Those are cheap!
Ryan Walker
Ryan Walker Пре 2 месеца
I believe a 1400 degree infrared broiler is superior to this method and takes like 6 minutes
Joe Costner
Joe Costner Пре 2 месеца
what is reverse seared
Nate Gibbons
Nate Gibbons Пре 2 месеца
Anyone else notice that the before steaks at the start of the video are different than what he cooked?
Denise Shaw
Denise Shaw Пре 2 месеца
If I want to make a small 2 lb.prime rib the next day but it's frozen, can I salt it even if it's frozen or will that not work?
SnS Grills
SnS Grills Пре 2 месеца
Sorry Denise, the salt won't work on frozen meat, however, if it's the next day or three you can let the meat thaw in the fridge with the salt on it. Beef can keep a week or longer in the fridge.
Bruce MacKenzie
Bruce MacKenzie Пре 2 месеца
All that is true however by salting the night before you do not get any of the caramelization you would by salting 1/2 hour before. Not sure about the focus on sear marks I would doubt anyone would taste the difference and many restaurants work on the diamond sear and looks great.
landsurfer Пре 2 месеца
What was the final temp after the 4 minute sear?!!
Chris Caputo
Chris Caputo Пре 2 месеца
Have you tried initially cooking the steaks in a BBQ pellet smoker?
James Thompson
James Thompson Пре 2 месеца
Getting ready to grill ribeyes this weekend for family and have two questions. How would you handle seven steaks on a 22” Weber kettle? Do you cook them in batches and move them to the cool zone? Also, what if somebody who doesn’t know anything about food wants their steak medium well or even well done? 🤨
Richard Prestidge
Richard Prestidge Пре 2 месеца
Ive lost the will to live!
Youtubeboy OnetwoOne
Youtubeboy OnetwoOne Пре 2 месеца
Great video. Why the music though. 🤔🤦🏼‍♂️ where do people get that from? Why? What tv shows have random backing music on?
Keith Thompson
Keith Thompson Пре 2 месеца
wooooooow, perfect
Johnson Jones
Johnson Jones Пре 2 месеца
When leaving my meat to dry brine. Should I put it inside a plastic bag (zipploc), vacuum seal, tupperware, or will any container do?
cArl rOberts
cArl rOberts Пре 2 месеца
and let it rest 5 minutes before slicing!
Juan Hernandez
Juan Hernandez Пре 2 месеца
Man that beef is still alive! Not appealing at all. To much blood man.
Kelly McCoy
Kelly McCoy Пре 3 месеца
Go fishin when you can because it's good fer ya.
Joker Toker
Joker Toker Пре 3 месеца
Damn dude. @ 8:24, just pick up that stick in the back ground and use that to stir the coals instead of you leather gloves. Them gloves could last you a lifetime or tree if used properly.
scott grafelman
scott grafelman Пре 3 месеца
Looks delicious. Do you rest the steaks before cutting? And, what is your thought on putting some herb butter on the steak after you take it off the grill and let it melt while the steak rests?
Pete Chamlee
Pete Chamlee Пре 3 месеца
SUPERB video! I have done 'grill,' 'Sou Vide', and Oven Roasted; however your result is better than I've ever achieved! Much Obliged! 🤠
thesongtowoody Пре 3 месеца
video time 15:24 like he was flipping bricks.
Justin Van Derslice
Justin Van Derslice Пре 3 месеца
I know this video is a couple years old, but I just found it and it's really good. One "yeah but" I've found is your explanation of moisture in the meat. What we think of as moisture in meat does not actually come from water. It's the fats and collagen within the meat. If it was water, we'd just boil everything. You've had pot roast that's been basically cooked in a water bath. It's wet, but not moist. Anyway, that's me nitpicking. Good video, thanks for posting!
wayz415 Пре 3 месеца
He basically just smoked them with indirect low heat and then seared them on a cold grate fully lit. Looks like a tutorial for beginner grillers, and he's just making it seem way more scientific than what it really is, to make himself look smarter to people who have no idea how to grill. Like his friend filming, asking newbie questions.
Chris Hall
Chris Hall Пре 3 месеца
do you age your meat?
Lee Stanphill
Lee Stanphill Пре 3 месеца
1000 dislikes from the Vegan PETA society
Mark Cerberville
Mark Cerberville Пре 3 месеца
The steak looks excellent. I don't agree with him though about temp will go up 20 degrees after pulling it off the grill the first time. That steak he cooked is definitely not a 135 degree steak.
Eugene Hausenfus
Eugene Hausenfus Пре 3 месеца
great discussion
Guss_sss Пре 3 месеца
Wow! I am really surprised by the dedication that you put into cooking a simple steak, I say this because here in Argentina you just have to go to the butcher and buy the cut of meat you want and put a little salt on it and then grill it and always It will be spectacular, here the meat is tasty and tender, no strange process is needed, I do not understand why you do not try to have cows like ours, so you do not have to do a tutorial to eat a simple piece of meat, maybe You guys should raise animals like ours, whatever, I hope the steaks have been tasty, cheers!
Robert Hart
Robert Hart Пре 3 месеца
he answered incompletely. I get the wire rack, but does both the rack and the steak go into something or just the air in the refrig?
Jerry K
Jerry K Пре месец
The rack (preferably on a baking sheet) and the steak go into the fridge uncovered. The arid environment of the fridge helps dry the surface of the meat.
Lenny Online
Lenny Online Пре 3 месеца
Rotating the grate is a lot of work and has nothing to do w/ flavor, except to avoid grate marks.
Darren Jones
Darren Jones Пре 3 месеца
Mouth is watering watching
TROCK754 Пре 3 месеца
If i saw this yesterday!!!
lucky1dawg1 Пре 3 месеца
why didn't you show the temps?
misbah khan
misbah khan Пре 3 месеца
haha.......Your making a porn video, the acting is so obvious .
Jeff Moore
Jeff Moore Пре 3 месеца
What camera do yall use?
KingDavid Пре 3 месеца
that is not medium rare. That's medium.
martin spencer
martin spencer Пре 3 месеца
cutting meat on wood board...nuff said.
RealtorMaynesNV Пре 3 месеца
No sear marks? I don’t speak that language
Ronald Dvorak
Ronald Dvorak Пре 3 месеца
Not my way of cooking steak, I sear the the steaks then slow cook to temperature.
Shoop Пре 3 месеца
Seriously...did you turtlewax your weber before this video? This is a new level of omfg
Dick Burns
Dick Burns Пре 3 месеца
whew! good thing there are no sear marks!
Fun Stuff
Fun Stuff Пре 3 месеца
Is it not good to season any meat in ziplock bags? As mentioned, salt can draw out the moisture then eventually the moisture saturates back into the meat, evaporation can be an issue, but in a ziplock back, no problem right?
PhilHorace Пре 3 месеца
Seems like "searing" on a cold grate only means the portions of the meat resting over the grate will not get seared as well as the exposed portions, and will result in less flavor.
Locke99GS Пре 3 месеца
There is a lot more steak exposed than there is covered by the grate, so if its not searing as well over the cold grate that's still a net win vs searing primarily with the hot grate and leaving all the exposed area under seared.
darkpatches Пре 3 месеца
Reminds me of a steak I deep fried with a pitchfork in the southwest hills of ND once. I love reverse sear. Slow cook for an hour in the oven, then sear in a cast iron skillet with ghee.
Acey Пре месец
Ghee has a really unique flavour, almost like butter, I usually use grapeseed oil to get that nice crust
Greg Williamson
Greg Williamson Пре 3 месеца
I couldn't get past 7.46 into this video. It's just TOO PAINFUL! This is just too much effort for a steak. Salt it overnight if you must, but the cooking process this guy goes on about, did my head in. I refuse to go through this amount of effort for a steak!
Adam Schaum
Adam Schaum Пре 3 месеца
ok Greg, then don't do it
Peter Lee - Let's Celebrate TV
Peter Lee - Let's Celebrate TV Пре 3 месеца
Great video, I wish more people would try Ribeye. With such a tender cut, most people just don't cook it correct. Keep it up! 🍸
bbaker904 Baker
bbaker904 Baker Пре 3 месеца
too many are cooking steaks rare and calling the medium rare. 125 has never been medium rare until a few years ago. Medium rare is medium surrounding a red middle. I have been in multiple steak cooking competitions and and no one does reverse searing.
Glenn Hill
Glenn Hill Пре 3 месеца
Stupid way to cook cow...I've been dropping ribeyes onto the hottest grill surface possible all my life, and I'm a steak cook master, people cry for my steaks.This method youre touting is just a way to make money for yourselves, and it isn't the right way to cook steaks. The motto is "dont fix what isn't broke. "
RealOrbit - Australia
RealOrbit - Australia Пре 4 месеца
Ive been watching steak videos for about a week now trying to get my steak game up. I'm of Greek descent and charcoal grilling is a massive part of our culture whether it's spit roasts or just grilling meat on charcoal. Whenever we grill we make sure that the coal is properly ready so as not to catch a fire. It's a big no no to get flame on the meat. Makes it look black...and it's just fire on the meat! You can add old coal dust on the coals if you experience flames or you wait till the coal is properly ready (looking white with a red centre) and you won't get flames. My question is why in America they just let the flames on the meat and don't care?
Thomas Garrison
Thomas Garrison Пре 4 месеца
Another awesome video, thank you for sharing.
Tyler Riles
Tyler Riles Пре 4 месеца
The intro music is the same as the off the ranch videos but without drums or bass added. Is this like a garage band track or something?
Zee Bexar
Zee Bexar Пре 4 месеца
That is one hell of a sear!
discoveryman59 Пре 4 месеца
Why even cook it? Well done is the only way to go, tasting blood in your food no thanks!
shawn obarker
shawn obarker Пре 4 месеца
Alin M
Alin M Пре 4 месеца
I think Dave did a phenomenal job cooking these steaks to perfection. You should ask him to do all your cooking videos :-). Also I really want to thank him for giving us all his secrets acquired through a life time of grilling. I never new a $7 steak can taste so good. I'm most grateful for his teaching.
Jeanette Armstrong
Jeanette Armstrong Пре 4 месеца
I always wondered why so many pitmasters stress the need to get "grill marks" on their steaks. To me, I could care less about "appearances" I just want to eat the darn thing! And most of my guest don't care either!
Roger Fernandez
Roger Fernandez Пре 4 месеца
Well done sir, well done! 👍🏼(pun intended)
Tim Smith
Tim Smith Пре 4 месеца
As a retired caterer, what a wast of time! You could have bought a 2 or 3 bone Prime Rib, 4-6 lbs small end. Season the outside as your grill gets hot to 450/ 500 degrees searing all sides for 30 minutes. Then closed all the dampers to reduce the heat till temp is 225/250 till & probe registered 120 internal, finally, let it rest, tastiest ever! When cooking for 6 or 12 people I cook it whole. When doing a Wedding you have to get it right. I have done many parties of 600 people or more! Cook it whole! Alto Shams hold them to serving temps! More juice and flavor in bulk instead of single steaks! Kinda like doing Briskets or Pork Shoulder Butts. IMO with 30 years of repeat customers!
Paul Ramos
Paul Ramos Пре 4 месеца
I think these 2 sucked each other off, seriously.
Barry W
Barry W Пре 4 месеца
Looked good, but looked more than medium rare, more like medium or more. I've always been told 125 is where you go for medium rare and I've never been disappointed. I also do a reverse sear, but I don't use a grill. I bring the meat up to 120 temp in the oven because carry over will bring it to 125 and then use a blow torch to sear it. Yes, a blow torch. Sear it like you are painting it with the flame. The night before prep is very much the same. I do this with tri tip all the time.
paul gonsalves
paul gonsalves Пре 4 месеца
am I the only one to notice the steak on the left is different in the beginning. the next day it is more like the 2 on the right.
Cole Пре 4 месеца
That’s a high medium. Not close to medium rare. A perfect steak, you can eat that fat. You avoided it because it’s not rendered you didn’t perfect the kettle. You showed us how to not cook a steak with a kettle
Scott C
Scott C Пре 4 месеца
I tried using salt, and after cooking my steak, I could taste the salt. Not my favorite way to cook steak.
G Пре 4 месеца
medium well bro
LaShonda Glasby
LaShonda Glasby Пре 4 месеца
Wow give me a fork to
Kevin Skogg
Kevin Skogg Пре 4 месеца
Another grilling myth defeated. You should try garlic.
francisco nicoli
francisco nicoli Пре 4 месеца
For the people like me that do not have a termometer. How long must be the steak in the oven at minimun T°???
Barry W
Barry W Пре 4 месеца
Get a thermometer. They are cheap and there is no guessing.
Steven Trautman
Steven Trautman Пре 4 месеца
Come to California it's $ 14 lbs...$
Steven Trautman
Steven Trautman Пре 4 месеца
Cooked to perfection...!
Sam Harper
Sam Harper Пре 4 месеца
I'd eat that.
Steven Trautman
Steven Trautman Пре 4 месеца
Nice show are you Renes brother on storage wars...?
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