Reverse sear in my opinion is hands-down the
best way to cook a steak. I mean look at this thing. You can't just want to pick it up and
eat it. This is all about the reverse sear and if you've got a pellet grill there's no better
way to cook a steak. And in my opinion no better way to cook a steak even if you've got a gas
grill or you're doing this in the oven. There's a few rules you got to follow and that's what
we're gonna really get into today. First rule: gotta start with a big steak and I mean a big
steak. Listen this is not gonna work on those skinny minis, right, those 99 cent steaks just
not gonna work. I like to use only inch thick, just an inch and a half. And listen this works
for any kind of steak you don't have to be using the giant beautiful tomahawk here. In fact, I use
just a regular ribeye more time than not. Second, get that steak as cold as possible. You don't
want it frozen but it does have to be really cold, fresh out of the refrigerator, okay you can use
whatever seasoning you like. Today we're using the Grilla beef rub. It was built for steaks. You
can just use salt and pepper if you want to it's totally up to you and your palate and what you
want out of your steak. But for me and my steak I'm using the beef rub. I designed it specifically
to work for steaks, work for briskets, whatever, and I put a good coat on there I want a
beautiful crust on the outside, almost kind of a crunchiness. And then I want that tender succulent
perfectly medium-rare meat on the inside. That's what I'm aiming for okay. So these are ready.
We're gonna let this rub set on them just for a couple minutes. We're gonna set our grill to about
220, 225 and I'm tell you a secret. Go ahead and put your grill grates on. I know you're not gonna
-- don't set your steak on it yet -- but go ahead and put your grill grates on your pellet grill.
Let them start warming up. Okay, it's gonna save you some time in the long run. What we're gonna
do is put these guys on. We're gonna throw a temp probe in them. When they hit about 120 we're gonna
pull them off, turn the grill up to 500, wait until these things get super screaming-hot, put
our steaks back on for a couple minutes per side, and we're gonna have some good eats. And then I
just set my steaks out in the middle and let them roll. I'm gonna come back in temp check them about
once every 30 minutes and once you hit about 120, pull them off, crank the grill up, and then we'll
see. Okay so we pulled our steaks off. They hit about 120. We're gonna go ahead and move our grill
grate to that sweet spot I was talking about. I really like to sear my steaks right here on this
front edge or a lot of real intense heat comes up from around that drip pan. I put my grill grate
right here. Gets superheated and then I put my steaks right there but you'll hear it soon as we
put them on. And then I employ the secret weapon: the bacon press. Yeah and then the big dog. And
we're using the baking press on the big one. I really want that those on there. All right now
I'm going to close the lid so the temperature keeps you know as close to 500 as possible. But
I'm going to check them in a minute. Okay I'm going to just peek underneath and see if I got
any good grill marks then we're going to turn on 90 degrees, wait another minute, and then we'll
flip. Oh yeah. Already getting some beautiful marks on there. Rotated just like this, boom.
Back on our tomahawk. If you have a club you can totally do it just use a glove because thing
is huge you know. We've got some nice marks on there we're just gonna rotate this guy. All right,
close it back, set the timer for another minute, and we'll check back. And this is a great time
to go ahead and check your temp on them. If the temps running away from you you can go
ahead and make adjustments if you need to. Oh my goodness this thing's so big I can't even
hardly grab it the tongs. Look at that. Bones still smoking. Alright give these guys just a
few minutes rest let them come back down just a little bit and slice them up and they're ready
to go. If you could smell this, the way that beef rub smells, man. This charred beef. These are
gonna be phenomenal. All right so now for the, I mean look at this thing, yeah, you kind of
just want to pick it up and eat it. My wife would totally yell at me for that though. We'll turn
this around where we cut that away from the bone. Gorgeous. Oh yeah you could use a butter knife to
cut this thing now. If you're not drooling on your screen or your keyboard just yet man something's
wrong with yo. U maybe you just don't like good beef but I'm tell you right now for my money you
just can't beat this quality of the steak done at home. That is a perfect medium right there. You
waited just a minute or two more that's gonna get even darker beautiful red but that's that's money.
It's perfection right there. Mmm, holy cow kiss of a perfect sear. That beef rub it just explodes in
your mouth. It is so awesome I mean look at this thing this is just gorgeous it's just wrong.
Look how easy. It's buttery, it's everything steak should be, its juicy, its tender, beef
rubs perfect on it. If you didn't use the beef rub that's cool, salt, pepper, garlic, tastes good
here as well but it's really about the technique. Dial in the end that reverse sear a little bit of
know-how, a little bit of technique, and you could turn out a steak that people are paying $100
a plate for. Think about that as always guys, I'm pitmaster Shane D this is Grilla Grills. I
hope you cook this recipe and it helps make you be a star in your back yard. If you do cook this
recipe we want to see it. Let us know. Facebook Twitter Instagram you name it. It's at grilla
grills you can also email us if you have any questions pit master grill grills column or grill
master of Grilla girls common we answer every email or happy to help you out we hope you enjoyed
this video and we'll catch you next time. You.
