- Welcome back to your favorite show
in the world, Kitchen Gadgets.
Today I'm very excited, we're testing the Otto Wilde grill,
which is supposed to heat up to 1,500 degrees
and that's some serious heat for the whopping price
of $1,300, they say that you can
get steakhouse-quality steak at your own home.
We'll see if that's true.
So for the test, we are doing a few different things.
We're gonna char off some peppers.
We're doing three different cuts of steak,
different fat content, different thickness.
We've got a rib-eye, our filet, and our T-bone.
Okay, the two dials on this machine, one for each side.
To light it, you obviously turn on your gas,
you turn the dial on, press, and ignite.
(grill clanks)
Felt that.
Wooh.
So it's a pretty simple machine,
you have your heat dials that are
where you control the temperature.
You have your grate, where you can bring it up or down.
And then you have your drip tray.
And that's pretty much it, it's very simple.
So the whole point of this gadget
is that it gets extreme heat, so with this test,
I'm testing out a few things.
We want to see even heating.
How hot does it actually get?
It's crazy, you can see it instantly roasting
in front of your eyes.
But you can definitely tell there's a little bit
of unevenness, in the front it's definitely
less hot than the back.
So I think we're done here and my peppers
are completely dark on one side.
Even if you had to roast your peppers
at home on an open flame, it wouldn't be
as fast as this guy.
These turned out awesome, I'm so excited to do these steaks.
We're gonna start with the least amount
of fat, with the filets.
We're seasoning with salt and pepper.
We took the tray out while this preheats
because we want the steak to just be cooking from the top.
With the filet, I'm just gonna place it on the back,
just because that's where the heat is the highest.
Obviously guys, there's a learning curve to this
and we're not testing to get the perfect steak.
We are just testing to see how well this heats up
and what the different heating elements are.
And from there, you learn and you strive
for your perfect steak.
All right, guys, my machine is preheated.
Adding the steaks.
Oh wow, you can definitely see the flame popping out
and going directly on the steak.
I mean, I can literally see the sear happening
in front of my eyes, it's kind of awesome.
All right guys, it's been a minute.
I'm gonna take a look at it, still not where I want it
to be, so lets go a little bit more.
And obviously this filet doesn't have much fat,
so you're not seeing any dripping action
but hopefully we'll see that with our other steaks.
All right, we're flipping the steaks
at one minute, cooking the other side.
Something very satisfying, just staring
at these steaks slowly turning brown.
I mean I expected this thing to be blasting
and getting all crazy but I think, maybe it's just
because there's no fat in the filet,
there's no action happening.
We'll see, we'll test that theory with the rib-eyes.
We expect it to be a lot hotter at 1,500 degrees.
It's been way past two minutes, I have no sear.
I'm a little bit worried now, very skeptical
about this machine now.
I don't think I would ever cook a filet in here.
Just because with filet, you want really nice even sear
and this one, it's not even.
Obviously not doing what I want it to do
and I think that this isn't the right gadget
for a filet but it could be different
with a different cut of meat, so we're gonna
do our next test, rib-eye.
Generously seasoning this, salt and pepper.
Preheat this again.
I laid the steak like this, but I am skeptical
because the middle doesn't have any heating element
so we're gonna test it on one side like this
and we're gonna see if it sears it evenly.
Get this lever all the way up.
This is directly almost touching the top,
so this is where we wanna be.
We have a minute and a half, we're not gonna touch it
at all, don't mess with your steak.
You can see also, the flame is now starting
to spit out a little bit more
and I really think it's because of the fat content.
So it's been just over a minute and a half
and I'm gonna check it now.
Ta-da!
Okay, I feel like it's doing a little better job
than the filet but it definitely needs more time
than a minute and a half.
Okay, let's take a look at this guy.
That looks a lot better.
This side is a lot darker.
Obviously, the middle is gray,
like I was talking about, because there's no
direct heating element in the middle.
And then this side is starting to slightly get brown.
So, because the middle is gray and it's not cooking,
this side is obviously too crusty, this is perfect.
So what I'm gonna do is move the steak over like that.
We want this to get a little crustier.
We'll see what happens.
So obviously, we could do this
because this steak kind of fits
on whatever side and we can kind of play around
with it, but when you're doing a bigger,
thicker cut of steak, which is our next one,
I am a little bit nervous about that
because it's gonna be uneven.
All right.
So I think we're looking okay here to flip.
All right guys, so the front and the back looks awesome,
it's perfectly seared but obviously the middle is gray.
But I do not want to overcook it,
so I'm gonna flip it at this point.
On this side, I think one minute to one and a half minutes.
While we do that, I'm gonna just go get this beverage
because this has a dual functionality.
Maybe that alone is worth the $1,300 price point.
All right, let's see how we feel about this.
The instructions in the manual isn't really working.
It says to sear on both sides and then
to cook it on the lowest lever
but in this case, it just didn't even sear
the way I want it to.
So you just kinda have to play around with it.
Okay, that looks beautifully charred.
I'm gonna show you guys.
It does look beautiful right now.
It's seared nicely.
I mean, there are some dark parts
but just generally speaking, it looks pretty beautiful.
But at this point, I'm gonna check the temperature.
All right, I mean, it's still rare.
It's at 117, but it's beautifully seared.
I'm gonna cook it at the lowest height
so that I can cook it to medium rare.
See, now it's a little darker.
Ooh, see that bubbling happening?
Gorgeous.
So that's kinda cool.
The other side however worries me a little bit
but I kinda wanna flip it and do one more sear on this side.
Okay, wow, that's much better.
This is perfect right now because after it rests,
carryover cooking, obviously, it's at 132 right now.
I'm gonna take it off the grate
and let it sit and by the time this rests,
I think it will be perfect.
Okay guys, the king of all steaks, it's the T-bone.
The porterhouse is dry-aged.
I'm really excited to do this one.
So I have to think about this here
because obviously had this issue
with the middle part not heating up.
I do want to avoid putting anything in this middle section.
I feel like that works.
But I think that we would need
to play around with it a little bit,
just like how we did with the rib-eye to get it perfectly.
I'm still gonna put it directly as high as I can.
So now, we just wait.
So we're gonna do the same cooking method
as the rib-eye and the filet,
which the manual recommends, sear both sides first
and then you cook it through on the lowest lever.
I'm guessing around ten minutes,
just because of the thickness of this.
If I were to do this on a cast iron
or a grill, the traditional method,
probably 15, 20 minutes for this steak.
It's been two minutes and it looks gorg
but I think I wanna get it a tiny bit more seared.
Looks like this guy is searing a lot more even
and beautiful and it's because it's dry aged.
There's less water content,
so the Maillard reaction is happening a lot faster.
All right, so now that burned in the back.
I burned the bone of my T-bone.
Okay, so at this point, I think I'm gonna flip it.
It's weird, I love the idea
of this machine but it's a little finicky
and there's too much playing around to do with the steak.
And I don't like to do that.
You just kinda wanna let it cook
and let it do its thing but because
of all these elements of uneven heating element
and it touching the thing and you have
to keep on constantly babysitting it,
it's a little bit annoying.
As a cook or a chef, you just like the simplicity
of certain things but if you're a steak nerd
or a grill nerd, I get it.
I get why this is appealing.
So, at this point, I'm gonna cook it
on the lowest lever until I get the right temperature.
So let's pull it and test the temp
and see where we're at.
And obviously, I kinda wanna test both sides.
Actually, it's not that rare, it's 118,
which will carryover to 120-something.
Let me just test the other side
and make sure it's the same.
It's exactly at 135, which I think is okay,
so actually I'm not gonna cook it longer.
I'm just gonna have it rest.
It's the moment of truth, slicing into the steaks.
Obviously, this is my favorite part
because I get to taste it.
Starting with the filet, the sear is not that great
but let's check the inside.
I mean, I think it cooked pretty well
in terms of doneness, it's definitely very rare
in the middle actually but more mid-rare towards the end.
But I think that all in all, this
is a really okay cooked steak just
because this is seared and it happened.
Conclusion with the filet,
I would not cook the filet in here.
Moving on to the rib-eye, it is beautifully seared
and crusty and according to my thermometer,
it is perfectly cooked but.
Okay, the middle is definitely mid rare
but the ends are a little bit medium.
It's crusty, it's fine,
I don't know about being steakhouse quality.
All right, and now for the star, ta-da!
And now, when I temped this, the filet
was very rare and then this side was perfect,
so we'll see how it actually looks after it sat.
Dry-aged, smells so good.
So this is cooked really nicely,
it looks beautiful except for the sear
was not very even or perfect but it's cooked really well.
Okay, I'm happy with that.
In terms of difficulty, I think
that the T-bone was the most difficult,
just because it was so thick.
I'm happy with that, the rib-eye turned out great as well.
It's pretty nicely cooked and the sear
was really beautiful and I think that that really matters
because I'm all about the crust.
Filet obviously was our first test.
Not too fond of that.
This gadget obviously cooks certain steaks
a lot better than others.
All right guys, Otto Wilde griller, is it worth it?
At $1,300, it's way overpriced for what it does.
For me, I will stick to my cast-iron
or my regular charcoal grill.
But what about you?
Leave a comment, let me know.
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