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
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email or happy to help you out we hope you enjoyed this video and we'll catch you next time. You.