How To Cook Steak | Steakhouse Style | Prime Aged Chicago Steaks on the Lynx Grill
Learn how to sear the perfect tender & juicy steak! In this video, I show you how to grill a prime steak over the infrared heat of the Lynx Professional Grill, to produce a steakhouse style crust on these Chicago Steaks!
Printable How To here:
0:00 Intro
0:38 Steak Prep Discussion
1:04 Clarifying Butter
1:40 Finishing the Dunking Mix
1:49 Preheating the Grill for Searing
2:22 Seasoning Steak
2:53 Dunking Steaks in Butter
3:20 Steak Searing Over Infrared
3:40 Crosshatch
3:54 Flipping the Steaks
4:14 Internal Temp & Cooking Indirect
5:07 Rare Internal Temp
5:14 Slicing Steak
5:37 Taste Test
Full Line of Chicago Steaks:
Maverick Pro-Temp Commercial Grade Thermometer:
Lynx Professional Grill with Infrared Prosear:
Videography/Edit: Paris Frederick
Logo Animation: Ian Cessna
Music: Josh Woodward joshwoodward.com
Two INCREDIBLE Sugar Free Smoked Jerky Recipes | How To
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This Sugar Free Beef Jerky is the perfect jerky when you’re on a diet that doesn’t include added processed sugar, or you’re just looking to decrease your overall sugar intake. It’s full of flavor and will leave you wondering why you ever made it with added sugar in the first place!
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00:00 - Start
00:40 - Roast Selection and Slicing
1:58 - Green Chile Recipe
3:51 - Teriyaki Recipe
5:55 - How to Smoke Jerky
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How to Make Reverse Sear Tri-Tip Steak Recipe on the Silverbac Wood Pellet Grill - Grilla Grills
Instead of settling with pan-seared tri-tip steak, follow our great how-to on cooking a smoked tri-tip reverse sear steak. Even though this cut of beef is not that well known, it is a delicious cut that has outstanding flavor and texture. This will become your go-to tri-tip steak recipe. Full printable recipe:
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Transcript:
What do dad's really want for Father's Day? Let's be honest, has something to do with beef!
For the menu today, what we're going to do is a tri-tip, done reverse sear (like you would a big steak), and we're going to really focus on that reverse sear today and teach you how to do this, this process. I use the same seasoning that we use in our prime rib video, right, the herb crusted prime rib. We use 3/4 cup of Tone's rosemary garlic seasoning, four tablespoons of black pepper, 2 tablespoons of hazelnut coffee, 1 tablespoon onion powder, 2 tablespoons of kosher salt, 1 tablespoon of cumin, and 2 tablespoons of brown sugar. Coat these guys real good, put them in a zip top bag overnight in the refrigerator. When you take them out, they'll be ready to rock and roll. They'll be fantastic! Look at that, it's even like in the shape of the heart. If that doesn't say 'I love dad', nothing does.
Alright, let's get these guys on and get the first one in here. Already got our trusty Silverbac up to 220. We're going to smoke it for I don't know until it gets to about 100/110 degrees. Then, we're going to pull them off and rest them. And we're going to crank the Silverbac up to 500 and we're going to sear them. We're going to give those tri-tips just about a minute and a half/two minutes per side just for the sear.
Let's uh let's take a quick look at our tri-tips. They've got to be about done right now. Let's see how this guy looks. Another beautiful one! Here we go so I'm going to let these rest for just a minute. Let's see what our final temp on them was, dead center a solid 133 on that one. Dead center 133 again on this one. Just what I love about tri tip - after the tips, you're getting more like 140 on the edges so people that don't like it quite as rare, you're going to accommodate them a little bit and that's the beauty of tri tip. We're going to take about a half a cup of the Thick and Bold sauce to um about a quarter cup of beef broth or au jus you if you've got it off these guys. And you're going to mix that up and that's going to be our final glaze for the tri-tip as they come off.
Hmm that tri tip is phenomenal! That herb crust with a little bit of the beef rub, fantastic! Can't beat it! Happy Father's Day to all the guys out there doing the best they can day in and day out for their families. I'm Shane Draper, pit master for Grilla Grills. You can email me pitmaster@grillagrills.com. Check out all our recipes on our website, all our YouTube stuff, because I do all this for you guys because I want you to be a star in your backyard. Until next time guys!
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GRILLA GRILLS...THE BEST PELLET GRILLS, SMOKERS & KAMADO GRILLS
Jungle direct pricing, great BBQ flavor, very easy to use. If you’re scouting for a pellet grill that gives you that authentic smoked taste, is built rock-solid, and offers high-quality versatile grilling without costing big bucks, you’ve come to the right place. And with free shipping on ON ANY ORDER OVER $49 to the lower 48 states, what could be better? Light ‘em up!
How to Make Grilled Flank Steak with Basil Dressing and Fresh Tomato Galette
Test cook Lawman Johnson makes host Julia Collin Davison foolproof Grilled Flank Steak with Basil Dressing. Next, equipment expert Adam Ried reveals his top pick for herb keepers. Finally, test cook Christie Morrison shows host Bridget Lancaster how to make a show-stopping Fresh Tomato Galette.
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Mexican Bratwurst Dog with BBQ Tostones Recipe
Take your bratwurst game to next-level perfection with David Rose's Mexican Bratwurst Dog recipe. This juicy brat is piled high with spicy chorizo chili, fresh pico de gallo, creamy avocado, chipotle aioli, and crispy shallots on a toasted bun and served with barbecue-dusted tostones, all made on the grill! Be ready to dish out seconds when you serve this mouthwatering brat at your next tailgate, barbecue, or family dinner. Now, who’s hungry?
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HOW TO GRILL A SOUTH OF THE BORDER FATTY | TIP-jar Tuesday- BBQ HOW TO!
You may have never heard of a fatty let alone know HOW TO GRILL A SOUTH OF THE BORDER FATTY! Lets dip south of the border with the taste profile and grill up one awesome bbq fatty. Lets get GRILLING! Learn HOW TO here! If you liked this video check out our channel for more!
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