Tried charcoal last night for the first time after watching this video. Oh man!!!!! Beautiful steaks - the taste was amazing and this method was so easy but so effective. Thanks for sharing Ry. Just love your videos.
@leokrupp4442
5 жыл бұрын
Just hearing that lid on the grill makes me want to go cook something.
@estabanc546
3 жыл бұрын
i was thinking the exact same thing
@jimrucker3896
2 жыл бұрын
I’m on it right now. 👍
@samsparks7239
4 жыл бұрын
After watching this I went and got a steak to try on my own Weber kettle, did it your way 3 minutes a side, then on indirect heat. Came out perfectly. Thanks for sharing.
@69FOSTER
Жыл бұрын
About how many charcoal briquets did you use? Thanks.
@ciscomartinez9894
4 жыл бұрын
Your videos have pushed me to do more with my Webber kettle than I have ever imagined. Any time I go to grill or smoke anything I always look for your videos first. Thanks a lot man!
@GH-lg5vi
2 жыл бұрын
Most straightforward steak video I have seen. Thanks.
@herrp8765
3 жыл бұрын
I have to admit. I was doubtful when you kept that luscious piece of beef on the grill for so long. But man, it looked damn near perfect when it was done. Hats off, sir! Thanks for the tips.
@muckers24
4 жыл бұрын
I’m a complete beginner to charcoal cooking, I’ve just bought a Weber performer BBQ. You’re videos are going to be my bible!
@blackiechan5409
4 жыл бұрын
I just got my first weber too. I've been watching all of his videos.
@fluphenazine1879
4 жыл бұрын
You are going to love it but kick yourself when you realize you should of spent the extra money on the Master Touch.
@paulcarlin5181
4 жыл бұрын
@@fluphenazine1879 What's going to be the real difference?
@fluphenazine1879
4 жыл бұрын
@@paulcarlin5181 I think the major difference is the height, wheels and stability but you can't go wrong with either choice.
@DeliriumElectric
8 ай бұрын
Love my webber kettle. Everything turns out better. And you can't imitate that smoke taste on gas no matter what you do.
@umaumalei14
3 жыл бұрын
Ry - Thanks much for teaching me how to grill. Followed your technique to cook my first rib-eye and veggies with reverse searing and indirect heat. Came out nicely! So much better than paying triple the price at a steak house. I'm hooked. Thanks!!
@JDCacioppo91
2 жыл бұрын
Pure excellence. It's different from my way though. I made a 10" spacer out of a section from a 55 gallon drum, added nuts and bolts, and raised my grate higher. So I build a mesquite fire under the steaks, and adjust the flame and flip as necessary.
@THopkins44
2 жыл бұрын
Your videos have helped me so much when it comes to learning my Weber Kettle
@JT-nz2sf
5 жыл бұрын
Came across the channel Sunday. Made this today. Thanks for the advice and teaching me I was grilling steak wrong. It was delicious. I even did the wood
@CookingWithRy
5 жыл бұрын
Awesome!
@enricopallazzo3244
4 жыл бұрын
Good video. You forgot to double click your tongs though.
@jaymanley1706
Жыл бұрын
Surprised the food turned out okay
@ragnarzuzu
4 жыл бұрын
It is good when you recap what you did. That can be very helpful
@iraAlbucher
Жыл бұрын
The Kettle always delivers!
@jmu4508
2 жыл бұрын
I've cooked plenty of steaks with a rub using s/p/g/herbs and can get a good crust that way easily on a grill, but there's something about a steak prepared only with simply salt and bit of pepper, if cooked properly that may be the superior tasting steak the way you demonstrated. I think that's the next level, similar to how steakhouses do it on their commercial grade burners, but we're using tools that we can access for home use to try to get as close as possible to the high heat needed to do this effectively. A Weber Kettle can get close to those commercial grade cookers' high temps using good technique. Great video. Thanks!
@NoGreatLoss24
5 жыл бұрын
That is one hell of a sear.
@Robert25938
4 жыл бұрын
Looks great! I go from elaborate marinades to simplicity (salt and pepper) with steaks - actually like the latter better. Thanks for the video!
@anthonycardenas6455
Жыл бұрын
RY, thank you for the BBQ tips on steak and off set cooking. Finally got my replacement weber. So, looking to fire 🔥 up the grill when it's delivered 🙌.
@dontswin
3 ай бұрын
I use Kosher salt with freshly ground black pepper and a touch of garlic powder, all on both sides. Push it all into the meat a little bit. Sometimes I use that fancy 'Famous Dave's Steak and Burger seasoning just a little bit with the others. I DO NOT use ANY regular table salt. I usually let the seasonings sit on there for at least 10 mins. Within the last minute or less I put a little butter on the top of the steak to melt it in. I never cook steak anymore without Kosher salt. Oh and I never use regular briquettes, I use chunck charcoal which seems to burn slower and hotter. I do cover the steak briefly(less than a minute!) because you run the risk of over-cooking it. When you're paying over $40/lb. for a porterhouse, the last thing you wanna do is over cook it. You can always put it back on briefly but you can't reverse that./// Thanks for your very good cooking method.
@katwoman1883
4 жыл бұрын
Can’t wait to try this method when I get my new Weber!! I’ll keep you posted ☺️.
@pwn3426
4 жыл бұрын
I LOVE LOVE LOVE LOVE my weber man. I have used every typw of charcoal grill to ever exist, then I got a Weber Kettle this spring and OMG I had no idea! I can now cook the steaks I always dreamed I could with it. Everyone loves them.
@fluphenazine1879
4 жыл бұрын
Finally someone on KZitem pumping up the temperature!!
@billyconley1515
4 жыл бұрын
My favorite part was watching you truly enjoy that bite of steak ha envious.
@jasper2114
3 жыл бұрын
under-rated channel. great video, sir
@Red-qw1kk
3 жыл бұрын
Your videos are really helping me navigate my new to me Weber Kettles! Thanks for the great videos!
@yousontheloose
2 жыл бұрын
lol love the reactions to the taste test. great vid thanks for sharing
@eddiepierce6604
5 жыл бұрын
Done like a true champion
@4renzicfiles92
4 жыл бұрын
RY wipe down that lid down lol!!! I have the same copper model and I keep that baby covered up and clean!! Weber is by far the best charcoal cooking grill on the market. Smoke a turkey on one!!
@dennyweimar4334
2 жыл бұрын
Growing up my Dad cooked our sirloin to a hockey puck and l thought that’s what you do. When l was a teenager l bought a hamachi and a couple sirloins for me and my gal. I didn’t leave a safe sone and soon they were basically on fire. So l quickly removed them and decided to try one. Turns out they were a nice medium rare. Never looked back
@arcadeparty4946
7 жыл бұрын
Great camera quality, awesome video! edit: Thank you for listing the items you used with the amazon links!! edit2: dang cannon is up to the T7i I have a t3i from a few years back, great cameras.
@bryanwatson4865
4 жыл бұрын
Lol so good! Especially the tasting lol. Like you Ry, I love steak off my Weber 22 charcoal and cook mine pretty much as you do with the searing over direct high heat then cool side for about 10 minutes or so. Thanks!
@leandrobrito5372
Жыл бұрын
Looking forward to try it tonight 👍
@m7263969r
2 жыл бұрын
Salut RY, i really love your vidéo it helped me in a lot of ways, but i must say when cooking a good steak like this, you MUST let it rest for at least 10-15 min. before you eat it.
@MaineWoodsbooger
Жыл бұрын
Ah looks so tasty, love simple salt and pepper! Ry, first of all I LOVE your channel! Second , have you tried smoking Himalayan seas salt, and peppercorns to put in a grinder? I'm guessing you have, but if not it brings steak to a whole new level in combination with a Weber charcoal grill. Cheers from Maine!
@dansantoso48
4 жыл бұрын
Great video. I just bought weber premium n i have cook 3 steak so far. I cant get the crust, and very little burn mark. I use cheap wood charcoal, weber built in shows around 350c temp. I suspect my coal is not hot enought, will tey better coal. Thanks
@mwood65
4 жыл бұрын
This video is 3 years old. How is your weber holding up? I just ordered one to replace a fake weber that rusted out after the forstb summer.
@CookingWithRy
4 жыл бұрын
Still going strong. I also just picked up a Weber Kettle Master Touch recently to add to the family :)
@jasper2114
3 жыл бұрын
ill have to try this.. just did a reverse sear rib eye on the kettle and i feel like it will be hard to beat!
@michaeldrevdahl2292
4 жыл бұрын
The steak looks awsome .I,v cooked steak like that. on My wood fire pit with a modified grill area.(4rocks that I put a grill on.) I found a coffee pepper thats very good
@ryanyura2936
4 жыл бұрын
Great cooking tips.
@ragnarzuzu
4 жыл бұрын
Appreciate all your videos so much. Everyone has a weber almost and you show how to cook everything on it. So damn helpful. Thanks!
@emperorcleon2647
2 жыл бұрын
you've convinced me to go back to charcoal and away from propane.
@fredjones5327
3 жыл бұрын
Absolutely amazing, what’s the temperature you wanted again?? Is it 125???
@CookingWithRy
3 жыл бұрын
That's what I usually shoot for.
@fredjones5327
3 жыл бұрын
@@CookingWithRy cool thanks!!!
@tuckerhulse816
6 жыл бұрын
Well Ry, its been a while since I've been over, but keep up the great work! Almost to a 1,000 subscribers. Been hitting the local competitions hard, and haven't came out in the hole yet...lol. One thing I've experimented on in the past is lump vs briquette (flavor). I've always come back to lump. Just can't beat the flavor, short of a camp fire with a stick through the middle of it. One trick with lump- either use those basket things you got in there for indirect cooking, or get another grate and criss cross them so the small pieces don't fall through, which should bump your burn times up.
@CookingWithRy
6 жыл бұрын
I love using Mesquite Lump, especially for steak. Burns so hot that the sear is amazing.
@mientobean3284
9 ай бұрын
What a great video. Thank you!
@tearitloosetearitloose4670
4 жыл бұрын
Awww man I can taste it from here
@MarcKlark
3 жыл бұрын
This guy is great.
@skymaster5223
Жыл бұрын
Excellent as always!
@elHobo
7 жыл бұрын
Great video Ry! I have some pork butts cooking right now, but I may have to drop some steaks Sunday!
@SinisterMD
2 жыл бұрын
Looks fantastic. Of note, the temp inside the grill with the cover on is a bit deceiving because the temp gauge was directly over the "screaming hot" coals. If it were on the indirect side it wouldn't have shot up over 600. Regardless, that steak looks delicious. Going to try it soon.
@mahmoud596
2 жыл бұрын
u need the vent on the indirect side. so the heat goes towards the steak on the indirect side. So in this case u cant have the temp there.
@upperdeck89-19
2 жыл бұрын
THAT'S TO DIE FOR!
@SirReggie
4 жыл бұрын
What temperature were you checking for? Curious because I would like to achieve this.
@CookingWithRy
4 жыл бұрын
I usually like between 125 and 130 internal.
@TheFlatlander440
7 жыл бұрын
Ok, now I need a good steak for dinner. Thanks Ry, it looks extremely delicious. Enjoy!
@CookingWithRy
7 жыл бұрын
Can't beat a good steak!
@gelex
4 жыл бұрын
Good stuff! Thanks for the tips 👍
@deanc3362
3 жыл бұрын
Love your channel!
@bks7842
Жыл бұрын
That appears to be coarse ground salt, do you also use coarse salt in your SPG mix?
@cmillholland
4 жыл бұрын
3 minutes on each side, done! Keeps the moo in it!
@dennissabophotography
6 ай бұрын
I didn't catch at what internal temp on the steak are you looking for to pull steak off grill-Thanks
@joseguerrero6443
4 жыл бұрын
Beautiful
@MrTorrit
Жыл бұрын
Hi Ry, great video, thank you. What temperature are you checking for with the thermometer please?
@progers5019
7 жыл бұрын
Nice steak cook. YUM
@jeffreywhitaker5154
4 жыл бұрын
The only thing I dont like about my Weber chacoal grill is that just for one steak I use about 20 bricks...sometimes I think its a waste for all that just for one steak, so Ill usually warm some corn oir something in a cast iron bowl so I can use the heat for something else. I like cutting against the grain, its less chewy that way but less presentable if you're going for a nice looking plate appearance.
@JohnDoe-qf1ur
2 жыл бұрын
When I cook for myself, I use the Weber Smokey Joe 14-Inch grill. It's tiny and uses very little charcoal. I think we bought it for $35 new a couple of years ago. It's great for tailgating too, lol.
@jeffreywhitaker5154
2 жыл бұрын
@@JohnDoe-qf1ur I got that EXACT item you are talking about. Its small enough for a couple people. But still I use the same amount of charcoal for just one steak.
@JohnDoe-qf1ur
2 жыл бұрын
@@jeffreywhitaker5154 ah, that sucks, man. Are you using briquettes or Lump Charcoal? Lump burns way hotter than briquette. You could possibly save charcoal using Lump for a quick steak. Or try using one of those small charcoal baskets they sell from weber. Cook directly over the coal basket for a couple mins on each side, then rotate the grate and finish off w/ indirect heat. Depending on how large the steak is, you can probably hey away with only using 1 basket. It also raises the coals closer to the grilling grate. Good Luck!
@jeffreywhitaker5154
2 жыл бұрын
@@JohnDoe-qf1ur I use briquettes. And when I use less than 20 briquette it just doesn’t get hot enough for a good sear. But the lump coal is a good idea. Maybe I’ll try that.
@jeremyshipley5
3 жыл бұрын
so would you rather one cooked like this or one on a pan with the butter basting?
@CookingWithRy
3 жыл бұрын
Like this. I love a grilled steak. But butter basted can be amazing :)
@mikeanthony07
5 жыл бұрын
Those coals still look pretty hot. Could you have cooked, let's say, chicken and hot dogs and maybe something else with the heat remaining on those coals?
@CookingWithRy
5 жыл бұрын
That's exactly what we did :)
@RealAndyOriginal
Жыл бұрын
What temperature were you looking for to check doneness ?
@miker.2148
11 ай бұрын
I see the vent on top is open, but what about the bottom vent?
@Kingsmoke_365
3 жыл бұрын
So when u do the 3 min each on direct heat ...you don't cover grill ?
@CookingWithRy
3 жыл бұрын
If it flares up I will cover.
@MacD2029
11 ай бұрын
Why did you put new charcoal on top of old charcoal?
@conqueststrategicmarketing7933
4 жыл бұрын
Great video buddy! Thank you
@intox69
5 жыл бұрын
Top Sirloin or Top Butt with the cap removed and the medallion on if you want this exact steak.
@Mormielo
4 жыл бұрын
You mean the fat cap? This is the non filet side of a porterhouse right?
@zigzag2109
6 ай бұрын
What temperature do you target to get?
@MrGonzo4000
5 жыл бұрын
Great steak cooking your write about just the salt and pepper asa Retired Chef adding a little Regular sprinkle of Sugar not a lot will enhance the flavor because the sugar will carmalize thus adding natural FLOVOR please let me know if u got this message Chef Mike G......👨🏼🍳
@usncorpsman7966
5 жыл бұрын
TY
@captnfloyd
4 жыл бұрын
I'm sure you've covered this before but can you confirm, is your kettle an 18"? also I've noticed that you have incorporated a cut out notch for your temperature probe are you still happy with this mod? I'm really enjoying your videos keep up the good work and thank you for sharing
@CookingWithRy
4 жыл бұрын
It's a 22" and I am happy with the cutout, but I wouldn't do it in the lid since that turned out to be unnecessary :)
@captnfloyd
4 жыл бұрын
@@CookingWithRy Great information thank you
@robertportersr
9 ай бұрын
AWESOME
@elmin2323
2 жыл бұрын
Why not lid down while using the direct method to sear it?
@peteharo1942
3 жыл бұрын
Nice looking steak, what temp did you pull it? Making some for dinner tonight.
@CookingWithRy
3 жыл бұрын
Usually about 125.
@peteharo1942
3 жыл бұрын
@@CookingWithRy thank you, I really enjoy and learn alot from your videos 👍🏼
@gamekingkiler
3 жыл бұрын
Help Please! Im unable to get my weber kettle up to 600 using a full large weber chimney of kingsford charcoal. Vents open all way bottom and top. Any suggestions???
@CookingWithRy
3 жыл бұрын
You can probably manage with a temp lower that 600 for most things.
@gamekingkiler
3 жыл бұрын
@@CookingWithRy I was searing steaks and they wouldn't get that nice crisp on the the outside. I tried again yesterday and was able to get the temps around 600 by not putting the top on it, worked out 💯.
@acthilina
4 жыл бұрын
Hi there, what was the final internal temperature of the steak? It's not clear on the video due to the sun glare. Thank you
@CookingWithRy
4 жыл бұрын
I usually take steaks to 125 F internal. That's my preferred temp before they rest for several minutes.
@acthilina
4 жыл бұрын
@@CookingWithRy Thank you
@Scarfacia
4 жыл бұрын
Ry - did you brush the steak with oil before you put it on the grill?
@CookingWithRy
4 жыл бұрын
No.
@neastguy
4 жыл бұрын
so I used my weber kettle for the first time this weekend and filled my chimney.. larger weber one 3/4 full and I was only getting my temp up to 400... my bottom vent was accidentally only left open 3/4 of the way.. top all the way... do you think that was the issue.. or do I need to fill the chimney to the top.. I was just cooking two steaks with your method.. thanks
@CookingWithRy
4 жыл бұрын
You hit on the two main ways to increase temp -- more airflow and more fuel. I'd start with opening the bottom vent all the way and a full chimney of charcoal, then adjust the vents to dial in the temp. Trust me, after a while this will be second nature to you and you'll just 'know' how much charcoal you need and how to adjust your vents :)
@neastguy
4 жыл бұрын
@@CookingWithRy thanks.. it was pretty chilly out the day I tried.. slightly windy too.. probably around 40 degrees out.. so that may have been a factor also... but.. the steaks still turned out great ..... thanks for all your help .. I'll fill it up and crank open all vents and go from there
@CookingWithRy
4 жыл бұрын
@@neastguy I've had weather play havoc with my cooks :)
@ethanfelts9747
3 жыл бұрын
? RY so was that 2 chimneys of hot coals I seen the one dump was the others already pre lot in the kettle
@CookingWithRy
3 жыл бұрын
This was a while ago. But the others were probably lit by the ones from the chimney.
@benjamingoodness567
Жыл бұрын
What was finished eternal temp
@gerrythrash6563
4 жыл бұрын
Dang, that looks good!
@fresnobear559
2 жыл бұрын
At what internal temp of the steak did u pull it off ?
@LK_EBM
5 жыл бұрын
How many briquettes do you use? Also, do you always reuse old charcoal? Do you add more coal during your cooking?
@CookingWithRy
5 жыл бұрын
Number of briquettes varies. I don't always reuse, but if there's still some life in the coals I will. If needed I'll add more briquettes, but that's usually only necessary on longer cooks :)
@CookingWithRy
5 жыл бұрын
@Quick Caliber Maybe I cooked more things after that steak. Ever consider that?
@fabul23
5 жыл бұрын
Hello What temperature do you was looking for to take out the steak?
@CookingWithRy
5 жыл бұрын
I usually pull steaks at 125 F for the doneness that I prefer :)
@fabul23
5 жыл бұрын
@@CookingWithRy thank you Sir.. That would be for medium rare? I just bought a Weber kettle a couple of days ago and I am learning about it. =)
@1986_glock_shooter_
3 жыл бұрын
What tongs are you using?
@CookingWithRy
3 жыл бұрын
Comfort Grip Tongs by Char Broil. They may be listed in the video description.
@GeeWhizRS
3 жыл бұрын
I thought that steak was about a third of the size it was until I saw your hand pat it. 😂 There's a bit of a crossover between the US & UK with what cut you/we refer to as being sirloin.... as I understand it in the UK a Sirloin would be called Porterhouse in the US; and a UK Rump steak would be Sirloin in the US. I have no idea why this is but can you advise if that meat was sirloin (rump UK) or porterhouse (sirloin UK)? I only ask because if I was to cook a rump steak that size for 3 minutes on each side it would be way past medium rare; sirloin/porterhouse takes a little longer than rump to cook so I'm guessing that was sirloin/porterhouse.
@0713mas
5 жыл бұрын
Good video! I bet that was a fantastic steak!
@pingstick
5 жыл бұрын
Awesome Ry!
@citoante
Жыл бұрын
So you don’t oil the steak or the grill?
@CookingWithRy
Жыл бұрын
No. I’ve never done that.
@citoante
Жыл бұрын
@@CookingWithRy thank you.
@MrGonzo4000
5 жыл бұрын
P. S . Great using a clever to cut the Steak invest in a Chinese or Japanese clever there thinner and will cut more smoothly
@estabanc546
3 жыл бұрын
salt and mebee pepper is all u need. no fancy steak seasonings. good call garth
@danielgutierrez4948
3 жыл бұрын
Nice video but you don't give details on temperature
@TeresaBarrozo
4 жыл бұрын
A few minutes after I cover the grill, the coal stops burning. The opening in the cover is open. How can I prevent this? Thank you!
@CookingWithRy
4 жыл бұрын
Are your bottom vents open?
@TeresaBarrozo
4 жыл бұрын
Oh, I will have to check that, thank you!
@Vanabond
4 жыл бұрын
If you have no supply of oxygen from the bottom, you’ll be starving it of air
@josecornejo8341
4 жыл бұрын
Great video as always ry!
@qs6132
3 жыл бұрын
I have to admit, I have cooked steaks my whole life. How was the not over cooked ?
@zurcfamily
4 жыл бұрын
Damn that looks good!!!🥩
@SmokeTrailsBBQ
7 жыл бұрын
Looks damn good!
@CookingWithRy
7 жыл бұрын
It was might tasty.
@f1fanatic80
5 жыл бұрын
Ry, how did you get the kettle up to 600+ degrees? I’ve only managed 450/500 max... i use the same amount of briquettes too so I’m a little confused as to why...
@CookingWithRy
5 жыл бұрын
The lid thermometer that I was referring to is not the best indication of temp. It was probably closer to 450-500 at grate level :)
@daviddesmond2143
2 ай бұрын
It is quite rude to eat a beautiful Weber cooked steak in front of us! I was searching for a steak recipe but you talked me into keeping it simple and grilling on Weber charcoal kettle!
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