The Perfect Steak Reverse Searing | الكمال ستيك عكس الاتجاه

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The Perfect Steak - Reverse Searing

Irish Ox Ribeye Steak reverse seared: Low heat for approx. 60 min flipping the steak each 10 min until the internal temperature is around 50 °C / 122 °F, then direct heat for 4 - 8 min until the internal temperature is 55 °C / 132 °F (for a medium rare cooked steak) - You can use any heat source: oven, fire, charcoal grill. The only necessary tool is a thermometer.

Grilled Filet Mignon Steak Recipe - Reverse Seared Filet Mignon | Cold Grate Technique

Filet Mignon - Grilled Filet Mignon Steak Recipe - Reverse Sear Filet Mignon With The Cold Grate Technique Easy **PURCHASE THE SLOW N SEAR HERE: https://abcbarbecue.com/products When it comes to a great steak the Filet Mignon is one that is going to have you scoring big-time with your guests or next date night. Which is why today we are going to be grilling the perfect Filet Mignon using the slow n sear and the cold grate technique. So when we’re talking about the Filet mignon we are talking about the center section of the beef tenderloin that is sliced into thick steak portions and even though it might not be the most flavorful cut compared to a prime rib or something with lots of marbling it is the most tender cut of beef with makes it one of the most desirable cuts. GET STARTED WITH THIS FILET MIGNON RECIPE: ITEMS NEEDED: 2 Filet Mignons Kosher salt Fresh Cracked Pepper Cooking Oil To get started you will need to get yourself some Filet Mignon Steaks. We recommend asking your butcher to cut them 1 ½ - 2 inch thick Filets and you will be looking for Filets that have great marbling and that are similar in size and shape so that they cook evenly and finish at the same time. To prep these steaks we are going to keep it simple and do a dry brine on them. A dry brine is the process of adding salt in advance to help flavor the meat as well as to help lock in the juiciness of the steak. So what you want to do is add the salt using a ratio of ½ teaspoon of kosher salt per pound of meat of ¼ teaspoon of table salt per pound. After this is done, you are going to place them into the refrigerator uncovered for minimum of 2 hours but ideally if you can we like to do this step the night before the cook so that the salt absorbs all the way through to the center of the Filet. (You can leave it in the fridge for up to two days) Now that our Filet Mignons are prepped we are going to set up our kettle using the slow n sear and we are going to be using a cooking temperature of 225. At this point we are going to place the filets onto the grill opposite the slow n sear. We are also going to take our meat probe and place it into one of our filets so that we can see the internal temperature as it slowly cooks. With the steaks on the grill cooking we are going to monitor the internal temperatures because when the steak his around 80 degrees we are going to flip it over to provide some even cooking on both sides then continue cooking it until it hit 115 degrees internally. After about 50-60 minutes the Filet has reached 115 degrees and we are going to remove both the steaks and the grate so that it can cool. At this time we are also going to place about ¾ of a chimney of hot charcoal into the SNS so we can perfectly sear these filets. Before we sear our Filets we want to prep them by first taking a bit of paper towel to dry off some of the surface moisture followed by a bit of cooking oil. This will help bring a nice sear to the outside as well as help our pepper to stick onto the steak. Now that we have that all prepped its now time to place our cold grate onto the grill along with our Filets. Place your filets over the hot coals and begin searing for 1 minute on each side twice (4 minutes total), each time spinning the grate for a cool cooking surface. After 4 minutes remove the Filets off the heat and serve. Your steaks will come out a perfect medium rare. Enjoy. __________________________________ Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear Like the thermometer we used? Find out more here: https://abcbarbecue.com/product-category/thermometers/

How to cook a GIANT Tomahawk Ribeye Steak Perfectly - Reverse Searing a WAGYU STEAK

How to cook a GIANT tomahawk ribeye steak perfectly each and every time using the reverse sear method. When purchased some Snake River Farms tomahawk ribeye's and loved them so much we thought we cook them again. In this video we cover how to prep your meat, cook your meat and rest and cut your meat. For more of Kosmo's Q Recipes please feel free to browse our channel or go to KosmosQ.com 1. Lite your cooking and prep it for indirect cooking. 2. Season your meat with Kosmo's Q Cow Cover and Texas Beef or use your favorite spices. 3. Place away from the fire on your cooker (Indirect) making sure to flip about every 10 mins until your meat reaches 95°F to 100°F 4. Move your steak to the fire side/directly over the coals and flip at 2 mins for a nice char. Less if you want less char. 5. Pull and lightly tent with foil when internal temp reaches 124°F 6. Let rest for no less than 10 mins and the serve it up. Subscribe for more BBQ videos (it's free!): https://www.youtube.com/user/KosmosQ1?sub_confirmation=1 Get my best recipes and flavors at: http://www.KosmosQ.com Share this video with a friend: https://youtu.be/HD0KCBgXEVg Things I use to cook: Pit Barrel Cooker: http://amzn.to/2tlUT3q Victorinox 12" Pro Slicing Knife: http://amzn.to/2s2XMCQ This video was filmed on a Canon 80D: http://amzn.to/2s2Xmwj Watch next - https://www.youtube.com/watch?v=rZaQqFb5unk&list=PLXcSLspckwzflwcRANG0yLQb2bjAp1Ouf Recommended Playlists: Cooking steak - https://www.youtube.com/watch?v=rZaQqFb5unk&list=PLXcSLspckwzflwcRANG0yLQb2bjAp1Ouf Cooking chicken - https://www.youtube.com/watch?v=6ZkXGzuo4ds&list=PLXcSLspckwzeLwmvu2Y1wpQowzULWRqFI Briskets - https://www.youtube.com/watch?v=zAv6YSp69qw&list=PLXcSLspckwzdSNTlJ4yshrc4GrEpm3cgQ Cooking ribs: https://www.youtube.com/watch?v=m75r95RFkqU&list=PLXcSLspckwzcSffthyYLx8SMEK19gLMy- Music by: Royalty Free Music Connect with Kosmos Q: Facebook: https://www.facebook.com/KosmosQ https://www.facebook.com/dariankozz Twitter: https://twitter.com/KosmosQ Instagram: https://www.instagram.com/kosmos.q/ Snapchat: https://www.snapchat.com/add/kosmos.q/ Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you.

Reverse searing tomahawk steak

Preparation: 1) remove large hard pieces of fat from rim 2) apply light even coat of olive oil 3) sprinkle salt on all sides 4) apply your favorite rub to all sides 5) let sit in the refrigerator for 3-4 hours 6) have a digital temp probe ready to go Cooking: 1) pre heat smoker or grill to 350F. 2) remove steaks from fridge and allow them to reach room temperature 3) you need to ensure you half one section on your cooker that will not have any direct heat as they is where your steaks will sit for the first part of the cook. 4) now that your cooker is at temp, place the steaks on the indirect heat side, ensuring the temp probe is inserted. 5) set an alarm on the probe for 45C or 113F, as this is when you will remove the steaks from the indirect heat 6) whilst the steaks are cooking up to 45 C, give them a flip 2-4 times during this process 7) once 45C/113F is reached, remove steaks, cover and allow to rest for approximately 10 minutes. This will almost reduce the resting time at the end and provide piping hot steaks. 8) now place them back in the cooker, but over the direct heat source 9) once internal temp of 55C/131F is reached remove and rest for 1-2 minutes. 10) Slice and ENJOY!

Grilling Grate Steaks with GrillGrates- The Reverse Sear Method

The reverse sear, or sear in the rear has become a very popular method to grill the perfect steak. A slow roast followed by a hot and fast sear delivers bumper to bumper medium rare with a gorgeous sear. Reverse searing is particularly helpful with thicker cuts as it is hard to get the center grilled properly without burning or over cooking the outer edges.

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