‘Your steak is mostly water with some shit mixed in it.’ You missed your calling as a waiter Chris 😂

The goat actually cut a weber in half for a 30s clip.

I like the summary graphic at the end. Easy to screenshot for notes. Thx.

Thanks for the unparalleled content, you're the GOAT 👑

Your videos are awesome. It's always a pleasure. You explain these things perfectly.

Always top tier content Chris! Thanks for the video!

Your last video was mind blowing, I went to a fancy steakhouse and ordered a pretty fancy skirt steak. I decided to cut the steak as soon as it arrived to the table. At the beginning there was more water leakage than the cuts at the end of the my meal, however, the hot bites of the steak felt juicier than the cold pieces of steak that didn’t leak much water. The belief of resting the steak to make it juicier comes from the fallacy that water coming out of the steak after cutting equals juiciness lost, but there are more factors that contribute to the juiciness of the steak than just water.

Yet another great video from you! You are spoiling us with your knowledge sharing!

Love your content Chris!

brilliant analysis. Thank you for sharing.

dude you sure didnt piss me off. ive been in this industry for 20 years and like a lot of things, its just how its done. like resting. nobody has even questioned it because its just how its done. im always open to new information and i think to be viable in the cooking industry you have to be willing to adapt quickly. youve blown my mind mr young. i also appriciate your potty mouth. it brings a level of realism that i can respect.

Thank you for giving me science behind resting inbetween the cook and the sear! I’ve been doing it this way for awhile because it just made intuitive sense, but no recipe mentions it. Off to learn about juices now. Thanks Chris and keep it up!

Why drink water when you can just eat steak?

Awesome content mate!

Thank you very very very very much Chris. You're the best.

I’ve got (2) of your thermometers that are scheduled to arrive today! I thank God that it’s a 3 day weekend so I can run all the experiments. I saved up for a while for this moment and I have so many ideas ready. I’ll be incorporating the su vide, cold smoking, reverse searing and deep frying. I picked up 2 bags each of Pecan, Cherry and Apple wood, so that the fire never dies! Let’s GO Chris!

Best ad. I went from not using a thermometer to buying the the Combustion Inc Thermometer. Can’t wait to use it

Great content and always thought provoking. Steaks do stall during a cook, which most people aren't aware of. Dealt with this last night during SCA Competition in Nevada. No doubt I'll watch this again and again and incorporate key aspect of what you're teaching into my cooks. Thanks Chris. Steve

Tested this out with the Combustion thermometer, my oven, and picanha cut into steaks. Perfection!

Excellent video

This is why I love your videos, Chris. No filter of language, facts and data delivered with proof, and touch of humor we have to look out for. Every time I see your videos I still remember the turkey episode where you mentioned to make a cocktail and start a political conversation 😂. Jokes aside, I’m going to try the lemon juice trick. Thanks again for more info, a great video, and being yourself.

It's a clever presentation. I've used sear and reverse sear, mostly with remoe thermometers but also the probe. This is a great infomercial and I wish you great success with your product. One day when you're really into making a point, compare four thermometers on identical cuts of meat on identical grills (sorry, Propane or commercial ovens here) and show a difference. Until then, Set it And Forget It!

Love your channel and seen some of your videos, but this one was really spectacular. So, subbing and going to watch you more as you teach us about steaks, BBQ, and other things.

Glad to see you are using a Weber!❤

Chris, will you ever reveal your increasing stash of cut in half stuff?

I came to this conclusion myself also when cooking in a pan. I often pick up the steak/chop and brown the sides a bit when im approaching target temp to ensure i dont race above the target. the last video and this one is super useful!

Thank you.

Great video

This is great. Hopefully some pellet grill manufacturers pick up on this concept, and incorporate into their app. I can imagine the Predictive Thermometer with its open source library comes in handy.

Aww yiss my monthly dose of Chris Young's steak advices

Good video. I just let it go in the smoker set very low until it hits about 118 (depending on how thick it is as to how long that takes - typically a little over an hour) and then blast the heck out of it at 550 on a cast iron griddle - gets a fair bit of smoke flavor, a perfect crust and comes out a beautiful medium rare. When it isn't broke, I don't fix.

God damn do I love your content! I am excited to buy your thermometer when I move. I'll finally have space for a grill :)

I've been having some trouble with this. It's pretty hard to get from 300 to 175 in a kettle. It takes a while. I have better results cooking at 250 to a core temp of around 110. Then pull the meat off, and wrap in foil. For the next 15-20 min get the coals up as hot as you can possibly can get them. The meat will continue to carry over to 120-125 during this time. Once it hits 120, take it out of the foil and sear it 30 seconds, pull it off. Flip it. Wait for flames to die down. Sear the other side 30 seconds. Repeat until both sides are golden brown. Check for core temp after every 30 second sear. When it hits 135 you are good. No need to rest it as you already rested it before the sear

Really hard to believe this is the first major channel I've seen apply barbecue knowledge to grilling steaks. Always wondered about the effect of stalling on regular grilling.

Love the three step, will try to emulate this in an air fryer and report back.

I guess I use a reverse reverse sear... I sear first around 375 on the grill then go for the slow finish cook in the oven around 225-250 shooting for 134-135 as my final target. I've done plenty the normal "reverse sear" way too. A ton suis vide too. I really like the way I'm doing it now because it's absolutely impossible for the sear to overcook since the steak is cold. Works well for me.

Just when I think I've learned all you can learn about cooking steaks, you drop another video humbling me. 🤯

I like to reverse sear rack of lamb at an oven temp around 160. The first time I used your thermometer while doing this I noticed that it reported an external temp of 145-150. I initially thought my oven temp control was off but eventually realized it was due to the evaporative cooling at the surface.

Masterful.

Your advice has never let me down. Thx for doing this, filming it and sharing it with us.

Very much enjoy your videos. In this one, would a viable alternative just be a one step of setting the oven to 5deg above target temp and waiting for the core to reach target?

As usual, Chris, this is first-rate content. I’m a huge fan of your work and your Combustion Predicative Thermometer. Could I get your thoughts, please, on the way to best measure grill temperature? I sometimes use a pellet smoker for the first stage of cooking and it offers pretty solid temperature control for a good result. But what about on a gas grill (or the Weber-style grill you used in the video)?

The rational ovens have been doing this for a long while, although not reverse sear. It starts at 430 to sear quickly, then drops to 350 for a bit then drops all the way down to 170 and eventually to 150 for big roasts.

Would love to see a similar breakdown on how to get the best results with the cold sear method.

I have tried this technique twice with roasts with an internal temperature probe in an oven and gotten it wrong both times. I stopped well ahead of what a perfectly done steak should be in terms of internal temp and while it wasn’t dry, it certainly wasn’t as juicy and tender as when I’ve done it sous vide before. I know it’s in part bc the steak basically digests itself during sous vide since the cooking temp is so low that enzymes stay intact but even still my results never measured up to what I’d expect from a good steak. For my home setup, I think I’ll stick with sous vide in the future.

I like reverse sear but it has more steps and monitoring than to do the normal searing first, which you don't have to worry about overcooking and then just let it sit on the side and you only have to monitor the temperature once until done.

The recap at the end makes me think recipes are coming in a near future to the cpt 😮

I really want the Predictive Thermometer + Display but $199 is steep for my budget, though I reverse sear at least once per week. Do you ever have sales? I'd rather support a small business like this regardless but always serves to be an informed consumer. Thanks Chris!

The only channel that can teach me new things about cooking meat

I always let my steaks cool before searing as well. I also vac seal them before cooking and put in warmish (80º) temp water to quickly and evenly temper the steak.

Gave this a shot last night (delmonico to 137) and it was delicious! The only snag I ran into was the stall never broke. The highest I could get the core to was 132 w/ a 141 surface and 175 ambient temp. Rested it at 132 until it got to 115 and seared + rested to 137 and it came out great. I was using a breville countertop oven so maybe the ambient heat capacity wasn’t high enough compared to a grill? Chris have you seen this behavior before?

my fav way to cook steaks is sear while flipping every 45sec to minute. after 2 full flips ie 4 heat blasts, let rest for 5 min, one last blast on both sides then let rest for a few and transfer to an oven w setting about similar 10f above doneness temp. from there i probe it and let it coast until i am close to ready, usually gives me a 30 min window. medium rare steaks on ribeye i don’t like as the fat doesn’t begin to break down enough, i push it in between medium rare and medium, there’s a sweet spot.

Return of the King

When will you sell your thermometer in the UK and EU?

Just the right weekend for this topic. Tomorrow, I'll do the steaks...but we are required to use a gas grill by our management of the complex.

There appears to be some round device with a Combustion Inc yellow bezel attached to your grill... something new in the works?

Master class

Love this, but I have a question on something I saw in the video. The cap of the ribeye is my favorite part, but it's so easy to overcook. Would it be better to set the ribeye with the bone facing the center (closest to the heat source)?

How does this method compare to searing the steak first while the steak is very cold? Is reverse searing superior to pre-searing?

Can you possibly make a trimming guide to normal steaks? I hate buying cheaper steaks... but they aren't so bad when you trim them and cook like this video.

So I love your product and tried this today in a gas grill... I know.. I was out of pellets and too lazy to get the green egg going. But it took like 45 minutes to get a 1.5" ribeye up to temp to rest before searing. Not sure what went wrong but I think the ambient temp reading of the wireless thermometer was lingering high after dropping the grill temp because the yellow part just held the heat. I was able to put my hand there and it wasn't hot air wise, but touching the thermometer almost burns my fingers. I think the ambient temp reading might be questionable and that had me dropping the grill temp too low. Don't know, but thought I'd ask.

Should I take the thermometer out before I cut the steak

Are there any plans to have different colored silicone bands to put around the end of the probes?

I need to see your technique for pellet grill brisket. Please.

I was confused why carryover cooking wouldnt overcook the steak after step 1 but I missed that all those temps are surface temperature. Hope others dont measure the wrong temperature executing these steps.

I believe that different cooking methods result in different textures at the same core temps. I prefer doing everything on the stove now.

Thanks! I would like a video on ground beef cooking, because I find measuring the temperature of ground beef very unreliable compared to real steaks!

Chris, since you are testing the GE Indoor Smoker, it seem to me that these temps you outlined in this video match what that appliance is capable of (170-300°F smoking/cooking temp, 140-170°F holding temp)...

Hey Chris, have you ever thought about doing content on cast iron cookware?

Would love to hear your thoughts on Max the Meat Guy's video "Is thawing meat ACTUALLY necessary?". Specifically, how was it that he cooked a frozen steak in a pan and yet ended up with a steak with very even cooking (i.e. outer edges and core had similar levels of done-ness. Minimal/no temperature gradient)? I thought he wouldn't get that result considering what I learnt in your video "Why You Should Temper Steaks"

I have been waiting a long time for a proprietary video explaining your reverse your method because in the past, I’ve had to piece together bits of information for multiple videos, and there were some gaps of information. The only thing that I am struggling with now is what to do if you live in an apartment with no grills and just have an oven? I’m assuming I’ll have to get two cheap thermometers one for the surface and one for the terminal core temperature as I only have one right now, but not sure how to adjust all these temperatures and check the surface temperature inside an oven with the door shut.

How do you determine and then monitor the “surface temp?”

How much charcoal do you like to use? A full chimney? Looks like lump charcoal in the video. I'm going to have to practice with my Weber a bunch more to be able to quickly nail those temps! I would actually love a video just on expert-level control over a charcoal fire!

Evaporative cooling creating a stall mid cook and the warming, stalling, rising cooking steps are the same thing that happen when I make BBQ. The time scale is different because its a much bigger piece of meat.

So you season your steaks AFTER cooking? I usually do it before (kosher salt, coarse ground black pepper, and garlic powder. Is there a specific reason why you do it afterwards?

When you cook all the way to the desired core temperature in the oven / grill, is there no carryover cooking that increases the core temperature further while it rests before you sear? Wouldn't it make sense remove from the oven slightly before the desired temperature to allow for carryover cooking while it rests?

Wouldn't it be a good idea to add an ambient temperature sensor on the other outside end of the thermometer to measure the air temp nearby the steak or the water temp in a sous vide? It would give more information to the user to know what is going on.

I'm honestly impressed the thermometer probe's plastic part didn't even flinch searing over those white hot coals

How do you measure and control the grill temperature?

That steak looks amazing! Really makes me wish I could use a grill (NYC apartment living down side).

Do you dry brine at 1% salt beforehand?

Very interesting concept! Would this apply to other meats like chicken or pork? I'd assume so but at the same time they are different types of meat so may react differently

Should this apply to most cuts of meat including pork and chicken? I've never reverse seared but I've been wanting to give a go. I especially want to try this with a nice marinated tri-tip we get from our favorite butcher.

Great video, and I am loving the Predictive Thermometer. I'm wondering though why cook to 137 initially? Any reason not to say get it to 127F low and slow then sear it and let that finish up the inside to 137? Seems you would avoid having to wait for the drop and also with a thinner cut I'm worried going to the final target in the low and slow phase doesn't give enough room to get a good final sear?

Thoughts on what to do for a kamado style ceramic grill. It's very hard to quickly lose grill temps. Maybe just keep the lid cracked? Sear -> Sous Vide -> Sear instead?

I see you using a Weber grill made out of steel. However, what is your steak cooking strategy for the kamado (Big Green Egg) enthusiasts where the cooling down of the grill itself doesn't happen so easy and quickly?

Is the water evaporation what actually drives better results in steaks that went through dry aging? I.e. with less water to evaporate off, it cooks more evenly, which drives the idea of tenderness more than the talk of enzymatic breakdowns?

Since resting doesn't really matter, why slow cook all the way to the desired temperature? Instead of going all the way, then resting and cooling by 10 degrees, why not stop 10 degrees below your target? Maybe just to heat up your grill? If I plan on searing on a salamander grill separately, do you think I could just pull it off 10 degrees below?

What's the yellow thing on the top of the kettle bbq?

It would be great to add custom notifications in the app when the surface temperatures reach the desired levels. This would make it much easier to monitor without having to check the phone all the time.

perfect steak; well done video

Any progress on UK distribution for the thermometers? It's extremely expensive to order them from the US due to the duty tax.

Chris! Your the Alton Brown of the new age. I grew up on good eats, watched every episode hundreds of times and miss having new ones. Your channel fills that gap that is sorely missed. Keep up the information we all crave!

No way did Chris cut a cross section out of a grill. The GOAT just doing GOAT things

Could a laser thermometer accurately read the surface temp of a steak vs. a probe thermometer? Or do I want to read just under the surface?

You season after cooking? None before cooking?

Explain the beef fat and butter mixture. Obviously the beef fat is cooked before you douse the steak. How do you do that?

Just watched this video a 4th time. Stake is in the “stall” zone now I think

alright chris, you win. everything you say is true, and i need one of your thermometers.

I'm wondering, how are you prepping your charcoals? Admittedly, I've only ever had access to rather poor quality grills, but I can't imagine the difference is that great: how do you dial a charcoal grill to 175F? Practically speaking, a full charcoal chimney will never be able to get as low as 175F in a grill. Considering that I will always use a full chimney so that I will have something left for a proper sear at the end of a reverse sear, my experience is that a full chimney worth of charcoal (even lump) can never be dialed down quite to 175F. Isn't suggesting a 175F zone 2 cooking (which I'm guessing is about a 2 hour and 45min cook for a steak temped from the fridge for 4 hours) just rather impractical, asking for twice the amount of charcoal every time? Am I off here? And on an unrelated note: please release a product with your TrueCore technology in a probe that is not as thick as your current thermometer! Even if it's not wireless, if you release a thermometer that's only as thick as standard wired temp probes, that will be an INSTANT buy for me! Something equivalent to my Thermoworks Smoke X4 but with the TrueCore technology seems like a fever dream for many people.