Karl Engel, head chef of award winning barbeque group Pigcasso (), reveals us how to barbecue the ideal steak.
Music: "Mike's Blues" & "Scotch on the Mississippi" by Kevin MacLeod
Video modified by Jordan Crowder:
The Art of Grilling: How to Grill a Steak
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you know these grilling videos are the first thing i’ve actually tried. Great vids man
Though I don’t eat meat, it was really nice to see someone who really knows what he’s talking about with grilling! Thanks for the video, as always 🙂
Amazing video.
So, dumb questions, but I don’t think it got mentioned. At what point do you lower the heat? Are you grilling the steaks on “high” the entire time? What setting temperature do you need the grill to be when you start, and what temperature do you cook at?
Have you ever seen someone do something 80% right, but that 20% was so glaring wrong that it made you even more frustrated than someone failing miserably? This video did that for me. A few corrections:
1) Regardless of his “be careful” instruction, spray oil uses a flammable propellant. Notice how he didn’t use the spray oil on his gas grill? That’s because it’s too dangerous. He oiled it with the paper towel. He should have explained why. It’s because otherwise your can might blow up real good in your hand. Just use the oiled paper towel ALL THE TIME. Don’t spray oil your grill.
2) Instant read thermometers puncture your meat and make it release juice. Do you like dry steak? No, nobody does so use the methods he described (yet ignored) while talking about his marvelous thermometer. They’re what actual professionals use, because every cut of steak and every fire is different. Too many variables to count on his “1 inch of thickness for every 10 minutes of grilling” tip. That will never work.
3) Do not ever place your steaks on top of a giant flare-up like he did on the gas grill. Yes, you want a hot zone but not a flare-up. The fat rendering off the steak will fuel a fire below your steak, even with the cover closed. This will burn your steak and give it an off flavor. Deal with the flareup first, then put your steak on the grill. Monitoring your grill doesn’t mean interfering with the steaks. You can temper flareups without moving the meat. Don’t make this rookie mistake.
4) Do NOT ever wrap your steaks in foil while they rest. That steams your steaks and softens every bit of that lovely caramelized goodness you just worked on making. Steak needs a crust that the salt and maillard reaction creates. Covering your steak while it rests ruins that crust.
5) Melt garlic and pepper into butter and brush it onto your steak after pulling it off. This is a steakhouse trick that will blow your mind. His sloppy butter pat doesn’t do the job properly. Smother your steaks in garlic butter.
Interesting comments . Also the choice of virgin Olive oil .. there are Italians crying . Put over a very hot oven it changes its chemical structure and is not that good for you . Something like sunflower oil is much better at high temps
@peter T I used to say the same thing until empirical evidence suggested otherwise. It doesn’t break down as readily as claimed, and it actually has an incredibly high smoke point compared to most other vegetable oils. It seems like that was some sort of a misinformation thing that really caught on and everybody kept quoting it.
I’ve begun using it significantly more and high heat situations, including the grill. I probably prefer canola because of the flavor but olive oil does a surprisingly good job in high heat.
@Seven Bates Interesting . I would still make the distinction between olive oil and a really good regional oil , in that its a waste ,if your paying £10 for oil why use it to cook .. its for salads . Im in the UK so Sunflower oil is my oil of choice its very light and neutral ..
I really feel like all he had to do was wait about 10 seconds for the flare up to go down before putting those steaks on.
You the bro damn thanks a lot I was going to say something about that damn butter
I can’t get enough of these grilling/smoking videos. Keep making them!
I know everybody has their opinion on how to grill and all that jazz, but the salt should be left on for about an hour before it touches heat. It draws moisture to the surface and dissolves the salt. When you grill it, it’ll create a brine. Extremely delicious.
Agreed, also good to leave out at room temp for an hour so your steak isn’t icy cold in the center from the fridge.
Absolutely
interesting, someone told me to put it on right before the grill because the salt will absorb the juices and make your steak dry and tasteless if its on the steak to long? I’m curious to try both ways now
@Hangtime it will probably literally taste the same. Lol
@Pew Tube you’d be surprised how big of a difference some of these small steps make when cooking anything.
So the trick to cooking a perfect steak on a gas grill is to put the meat on the grill and just don’t touch it. Finish cooking your steaks on the charcoal grill and let the ones on the gas grill burn. That’s what I got from this.
lmao!
Shows your stupidity
Now we know why the wall behind the gas grill has severe burn marks …
@B B ql
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@driven01 😮🤭 wow, you’re right
Followed your directions and it turned out great! Thanks!
I used your technique and wow what a great steak I’m finally learning how to cook haha
For consistent results, I find using a timer works well once you understand the time it takes to heat the grill and how long you cook the meat on each side. e.g. For a small gas BBQ, heat to 8 minutes, and for a 1/2 inch steak cook for 2 and a half minutes to three minutes max per side.
Thank you for the video, followed your tips and nailed my first time ever grilling a steak!
Nicely cooked steak looks goooood….love your bbq space with the huge backyard and the outdoor furniture…
I’m not sure about the gas grill, but the charcoal grill wasn’t nearly hot enough for steak cooking — and you could see it when he flipped the steaks and there wasn’t an even grill pattern on the meat. You can also see it in the uneven cooking in the steaks when he cuts it open. The edges were a pretty done medium-well and the middle was bordering medium-rare.
Just a tip to avoid having uneven seasoning on your steak like the ones in the video: Drop your salt/pepper from a greater height, that way you get an even result without even paying any attention to it
Thank you. Someone with common fucking sense. Chef?
Thanks for the fantastic tutorial. Just followed your instructions and enjoyed the perfect filet!
Followed this step by step and my steaks came out AMAZING. Thank you for sharing your knowledge of grilling steaks.
Your no nonsense approach I just love! Watching all your videos – you focus on the food in its natural state without much fuss.
I used this information yesterday. I am now understood to be the Grill Sensai! Straight out put on a show because I watched this first. Thanks!
I love how this guy teaches us and makes fun of our friends at the same time
Legend says the steaks on the gas grill are still cooking
@weacro you blander than toast can’t be talking
@cris that’s right taste the meat not the heat
😂😂😂
Ew, it will be well done!