I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan. The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande.

Probably the best steak cooking explanation i have seen!!...And i have watched hundreds.

I have been grilling steaks for decades, watched hundreds of hours of cooking shows, and this is the best video I have watched to date! Chef Robert educates in a simple and elegant manner, while thoroughly explaining the do’s and don’ts of grilling the perfect steak. Thank you Chef Robert!

I just come on this channel just to hear him say "I let it cruise to done". I freaking love the way he does this video it's super intuitive

I never realized I was trying to drive the juice to the middle… that explanation has answered so many mysteries of steak cooking for me!

one of the few chefs that talks about medium well steaks without disdain, even though I don't like my steak like that personally.

I'm pretending that I am eating that Steak, as I eat my Bar-S baloney sandwich.

As a 20+ year professional chef, this post is Absolutely Correct!

I like this dude ... He explains everything so well. A real teacher

True professional without being pretentious

12:00 am. Just got off work as an ICU nurse and drove 2 hrs to my place in North Idaho. Turned on Chef Robert and watched the master grill a perfect steak. Whoa...tomorrow morning...steak n eggs...with 1.5ft of snow...who cares. That was perfect! Thanks Chef

You taught me so much with this video! I just made a fantastic steak meal for my wife & myself. The steaks were absolutely perfect because of this video! Thank you so much Chef ❤️!

Ten years later and this steak still looks perfect👍🏽👍🏽

It's 7:26 AM... I want steak for breakfast now... Thanks Chef!

I had the pleasure of doing their electrical work for many years and at his home, very nice person, always look forward to doing work there, they even treated me to a 5 star meal after i recovered from an accident for me and a date, was treated like a king in their old place Cafe Annie.

Your enthusiasm for your profession is admirable and your dedication to achieve perfection for your steaks is fantastic. Great job!

Thanks for such a fantastic video. I tried this for 10 family members this past Sunday and got nothing but rave reviews, even from the family critic who declared that she wouldn't like it. Best steak I've ever grilled. Sir, you are certainly a Master Chef. Btw, I grilled it on a charcoal grill.

Cooked a steak like this while camping. The wood fire adds an entirely new dimension of flavor. A must try.

I don't think I've ever heard such simple instruction about how to cook a steak, thanks alot chef!

Chef has real skills and knowledge. He knows how cooked the steak is by the look, sound, and feel of it. No meat thermometer or timer needed. I tried the technique tonight over charcoal, and even at medium well (had to because wife is pregnant) it was still really tender.

What an absolute incredible explanation. I hope this man is paid his worth. I’ve never seen a chef explain how to cook a steak so perfectly to a tee.

This was the most common sense and reality based cooking instruction I've ever seen. Thank you Chef.

I've been grilling my steaks this exact method for a while now and I couldn't be happier!!

Right now I feel like a steak, chips and pepper sauce. Salivating. And a beer.

I was taught 50 years ago in our local steakhouse how to cook steaks EXACTLY like this ! I could taste that ribeye the first time he turned it.Wonderful instruction and very affable presentation ! Thank you kind sir !

I used your recipe with a ribeye on my Weber 610 gas grill. Got the left side super hot and the right side medium. Seared it over the heat, then "pulled it back" as you showed. Turned out fabulous. Sliced it across just like you did. Fabulous way to cook and eat a steak. Thanks!

Thank you, I have been cooking and grilling for many years and have gotten away from the basics. You have steered me back.

Wow....this was the most informative video I have ever seen on how to grill a steak! I loved the simple but comprehensive explanations of each step. Bravo and thank you. I learned so much from this demonstration.

🔥 Please Subscribe 👉 kzfaq.info 🔪 The knife Chef Robert uses to slice the steak at 7:16 of the video is AMAZING & has almost 1,500 FIVE ⭐ Reviews! Purchase the knife on Amazon at 👉 amzn.to/361C8Cg Please comment back on how you like the knife after using it. Please Help Us Create more AMAZING CONTENT by Giving this Video a LIKE, Subscribing to our Channel, Clicking the Notification BELL & Sharing this Video with EVERYONE You Know. Bon Appétit & God Bless!

I watched this a while ago. I am a cook at a cafe. I used this technique and one of the first times a customer came back and told me this; " I am a steak perfectionist and this is the best steak anyone had ever served me." I continues to use this technique and today I tried some practice steaks from quik trip. They were 99¢ for a 4 oz steak. They were perfect. My wife's steak was done with an even color all the way through. Medium rare and also juicy. Real juicy. Mine was medium. Now I try to teach this to the other cooks. Thank you for the best tutorial I have seen so far.

Great video! I’ve watched a lot of grilling videos, but you really showed how to HANDLE the heat, and what is happening! Perfection!!

Been grilling and BBQ'ing and listening to every bit of advice I can pick up . . . . without a doubt this is the BEST free advice I've heard AND I learned a couple of new things. THANK YOU CHEF!!! Unpretentious - - - explanation that makes sense - the only piece I'll add is that cooking to temp versus cooking to feel is a real art that requires a whole bunch of experience. The difference between a steak cooked to 125 and 135 is HUGE and, can be only a matter of a few tens of seconds more. . . . . . . so, I'm still stuck cooking to temp and havent mastered the feel thing yet. If you arent cooking a dozen steaks every evening - my advice is get a good thermometer and learn to set it in the heart of the steak.

Best explanation I’ve ever heard! Now I understand the process of how it cooks internally Thank you Chef!

*HOW MANY PEOPLE LIKE ME ARE STARVING FOR A STEAK NOW*

If you are looking for an explanation on how to cook a steak. There is so much here to learn from in 1 video. When you understand what he says, and all of it. You can cook any steak. On any heat source. This is the best video ive ever seen to teach people about what they are actually doing and how steaks actually cook. Ty for sharing your expertise.

I always build my fire with a hot and cool spot for just such a technique. The rule you apply works for EVERYTHING from proteins to veggies to get that grilled surface without compromising the interior of the item being cooked. Thanks, RDG! I really miss the old Cafe Annie and my Cafe Express in the NASA Rd. area. When I worked for Glazer's, I would ALWAYS take my out of town guests to Cafe Annie. Cheers! to you and all the great Houston chefs!

You can tell this guy really likes what he does

I'm a over the road trucker ....after watching this my stomach is howling like a wolf.... Thanks for the info on how to cook a steak

I didn't intend on watching a cooking video tonight, but KZfaq suggested it and it looked good. I ended up watching one of the best explanations of the rationale behind cooking steaks that I've ever seen. Thank you, good sir.

I always think how happy the families of such guys are:))))))

I learned the method I use from a local steak house that allows you to cook your steaks yourself. As the chef mentioned using high heat and then lower heat during the cooking process. 1-2 minutes on high heat, also depends on thickness of the cut. Then slide down to low heat for 6-7 minutes. I don't turn the meat as the chef does when on high end. I turn the meat and place on high end again, same time for high then slide down to low, for last 6-7 minutes I let the steak rest for a good ten minutes before serving. I like my steaks medium rare and this way has never failed me. Salt and pepper are the only seasonings I use.

Great vid... Been doing my steaks this way for years, on a Weber grill with charcoal, but yeah... Same way.. Instead of charcoal in the middle of the pit, I stack it up against one side... Sear for one minute on each side, then move the steaks to the other side of the grill to finish.. Great method, and the steaks always come out fantastic..

i watched so many over the past few years and this video enlightened me and made me realize my mistakes. thank you thank you.

finally a tutorial on how to cook steak thats different from all the other steak cooking videos.

Man, that steak looked good enough to make my screen taste good. I'll be trying these tips when it's time to fire up the grill in the Spring!

This is one of the best cooking videos I've seen. For steaks or anything. You explain things well, and what you say makes sense. Your open fire grill makes my Char-Broil infra-red look like a kid's toy. Many thanks.

I never thought about cutting it at an angle. That's one of the best looking steaks I've ever saw. This guy is a master chef.

This guy covers a lot of the intricacies on cooking the perfect steak in an effortless and easy to understand way. Beginners might not grasp all the valuable info he is delivering but anyone that has done a lot of steak cooking knows this guy knows his craft.

I enjoy rare steaks, seared on a really hot cast iron griddle then allowed to rest, but wow, cooking this way using the really hot sear and then a lower heat to finish has really opened my eyes to how steak can really taste, even when cooked medium or dare I say well done. I never thought I could possibly enjoy a well done steak but Chef Robert has taught me otherwise. Excellent video thoroughly explaining the technique and best of all it works perfectly. Thanks for the info.

This has been the most thorough and realistic understanding and comprehensive process of cooking a steak. You know, I have watched Gordon Ramsay, Jamie Oliver, Marco Pierre White and have learned quite a bit from them. But I have learned more about cooking a steak here in the past 9:00 minutes. Then all of the other chef's videos combined. Just an Absolute pleasure to watch Chef Robert Del Grande drop Knowledge and educate like a true master.

THE BEST video on how to cook a thick ribeye (Accept no substitutions). i did this on my Weber with oak wood, heating up 1/2 of the grill to about 500 degrees and pulled the steak to the cooler part (lid off) to finish. Perfect crust. Very tender. Pay special attention to Chef Del Grande’s tips about drips and sizzling, it’s like the zen science behind the process.

This is one of the very best tutorials on grilling steak! Thank you Robert - my grill is calling me now...

I cooked two Ribeye's yesterday evening and I did what he said and they were great. my seasoning was Grounded Mustard,Pepper,Salt,Onion powder and Olive Oil

Olive oil and butter this kid knows what he's doing

That steak looks so good and grilled to perfection.

Best description I've seen explained, of how to grill a steak perfectly. And I've been grilling steaks for a long, long time.

this Chef spoke well, gave us useful knowledge and understanding of how to prepare a magnificent steak, speaking to us about how to sear, how to move from very hot to less hot area of grill, why we let the finished steak rest, and then he showed us how to slice it. Thank you Robert for sharing with us in simple terms!

This is a great tutorial. It's very comforting when you can tell the man has done it thousands of times. Thanks!

Robert DelGrande is a awesome Chef one of the GOATS As far as chefs go! Thank you Chef!

Amazed that he got the smooth pink coloring throughout the steak on a grill that I got yesterday on a reversed-seared ribeye.

Finally, a video made by someone who knows what the hell they are doing when it comes to cooking a steak over a wood fire! This is an outstanding video for those who have a very well developed culinary vocabulary and understanding of how to operate a commercial grill. For those of you who don't have the benefit of such knowledge, please allow me to translate: 1. Do not salt your steak just before cooking it. The salt will draw moisture out of the meat and instead of achieving that nice, rich sear, the moisture will hinder the Maillard Process (browning) and steam the steak instead. Always salt your steak about an hour or so before cooking. Always remember to let your steak come up to room temperature before cooking it. 2. Use olive oil on the steak? I don't. But, there are those who swear by it. When cooking a steak in a pan, fine. Olive oil is not going to hurt. But, on a grill where temperatures can easily exceed the smoke point of the olive oil, the olive oil can smoke, turn bitter and really mess up your steak, not to mention your grill grates. Incidentally, he used extra virgin olive oil that has a higher smoke point than regular olive oil. The better quality of the EVOO, the higher the smoke point. However, even the best EVOO's smoke point is going to be around 450'f and the grill can reach well over that temperature. For me, I don't coat the meat with EVOO before cooking, especially if the meat is well marbled cut like ribeye. 3. Unless you really know what you are doing like this guy does, do not rely on the touch test to determine how well the steak is cooked. A common mistake is not taking into consideration a) the temperature of the heat source (hotter fires tend to make meat feel a little more tender than usual); and b) the type of meat itself. Some meats such as ribeye and fillet mignon are more tender than other cuts of meat and can feel less done than they actually are. This can easily lead to overcooking the meat. Therefore, I would strongly suggest that you use a good meat thermometer. 4. In this video, the chef skillfully takes advantage of direct heat and indirect heat to make sure the steak is properly cooked. In the first stage, he sears the steak over the hottest part of the grill for a period of time per side determined by a) the heat of the fire; and b) the thickness and cut of the meat. In the second stage, which is where he makes his money, he moves the steak to indirect heat. That means he has deliberately set up his fire to create a "cold spot" on the grill where he can take advantage of indirect heat and finish the cook. He explains very eloquently the why's and how's of indirect heat and how it plays a role in the cooking process. 5. Depending on the size of the steak, the internal temperature can rise as much as 5 to 7'f after it has been removed from the heat. So, if you want a medium rare steak (130-135'f), remove the steak when it reaches 125'f and let it rest for about 10 minutes. Larger, thicker cuts of meat have larger increases in their resting temperatures than smaller, thinner cuts. Once again, excellent video.

This video was actually extremely helpful to me when I started working as a grill cook. Finishing off slowly is the key to letting the steak cook evenly. I learned so much from the principles in this video, especially the note about the juices coming from the top at medium or more. This guy is a great chef, and a great teacher too.

Chef, im 63 ive worked, 21 Club, Windows of the world, Sandros italian restaurant, Sheraton Hotel, Rosie O'Grady, all in nyc. Im a butcher over 30 yrs .Your technique for grilling the rib eye has been 100% fact my steak has never been so good. Thank you , Thank you, Thank you. ( 🤓 )These guys say; No Thank You. 🐐 🐂 🐮 whos next.

I must say one thing.. grilling a steak like a master Cheif is one thing but the way you presented it was absolutely flawless

This felt like a teachable moment.... He had my complete attention the entire video.

I live in Dallas so I think a trip to Houston is in my future. Because that steak looks like it would be worth the drive.

Dang that steak looks super yummy delicious ….. thanks for a few key grilling points … I wonder since I’m 10 years late if anybody will ever see my comment.

This is by far the best explained technique i've seen on youtube. I decided to try it with flank steak, which is a nonpreferred cut because it´s grainy and normally ends up like rubber.... to my surprise, i ended up with a pink, tender and juicy steak.

I feel hungry after seeing this.

This was an amazing explanations about how to keep the juices inside the Protein. Thanks Chef.

Thank you sir! The best explanation I have come across. The chef has clearly good teaching qualities!

Probably the best explanation by a Chef on KZfaq on how to grill a steak.

This has to be the best steak cooking demo i've watched on here. Simple, to the point, and it turned out great.

Damn that steak looks good.

I agree with everything except the part about pre salting. I use a decent coating of kosher salt a few hours before grilling. The difference between using it and not using it is absolutely amazing.

The best by far 100% technique is the way to cook the perfect rare to well-done steak, after watching this straight forward clear demonstration, I have been cooking my steaks this way for years, this is a game changed especially for people who like medium or well-done steaks, and I am not one of them:) THANK YOU, CHEF!!!!

Not only a great Chef, but a hell of a teacher. Nice Job, Sir.

my mouth is salvating lol after watching this

I learned my passion for cooking watching Robert Delgrande! He's top shelf!

Now I finally know how to cook a great stake. Thank you chef Del Grande.

Ribeye & porterhouses are my favorite steaks. Had myself a ribeye last night on the grill. Was damn good.

The fact he is "listening" to his food as it cooks. A true steak jedi, right here! Tending the food, to create a special dish. Wow.

Makes sense. Thanks for explaining on terms that people understand

Wow I think I learned something! When I do my quatrefoil "cross sear marks" I flip sides, I think I need to just rotate the steak insead. Also pulling it from the super heat is brilliant! Thanks.

Great advice. This guy is the real deal. Too many wannabes on KZfaq with useless methods. Great job sir!!! Thank you

This was the most enjoyable "steak cooking" video I have ever seen. Great host, simple terms, excellent explanations. I will be checking out the rest of his videos, and others on this channel for sure.

This Mr is in the wrong field.....should have been a lecturer, one of the best explanations I’ve ever heard 🙌🙌🙌

Thank you Mr. Del Grande, you're a true professional!

perfectly explained. You really get the feeling of the process. That is how i want things to be explained.

The Bob Ross of steaks

So ..... I flunked my steak cooking class the past 15 yrs! Wow - great vid! So many great secrets from the chef.

Looks AMAZING! Thank you for the lesson!!!

I come back and watch this video every year before bbq season.

My dad was a butcher nothing gets a better sear then a cast iron pan.

Iv watched this 4× this dude knows what he's talkin about

Wow finally someone grilled the Best Steak 🥩 ever !!! Thanks for sharing it’s all about 3 points !

Wow really detailed explanation. Probably one of the best explanations I've heard from youtube videos cooking steak, whilst still showing excellent outcome.

The BEST steak grilling explanation ever! I just got my first grill and I GET IT NOW! Thank you so much!

I'm literally salivating watching that steak being cut up...beautiful

Loved the tutorial... Like mine done though.. Going to try putting my charcoal on one side of my grill to get the high heat and slide it over to the cooler side.. I had always had the charcoals evened out in the grille... Learned something today.. Have 2 ribeyes in the fridge just waiting for this.. Thanks so much... YUMMY..