This is why you should stop using Grill Grates
If you love juicy and extremely tasty steaks, then you need to watch this video. Because the moment you stop using grillgrates, everything just might change. Grilling steaks is one of the most satisfying things you can cook on a barbecue, building up a beautiful crust, sizzling maillard flavor, and extremely juicy and tender beef. This video showcases the preparation and grilling of delicious steaks, emphasizing the importance of grillgrates for achieving a perfect crust and juicy interior, demonstrating how to grill steak to perfection every time
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⏱️ TIMESTAMPS
00:00 – intro: why everything is about to change
01:05 – preparation: the 4-hour salting rule
01:51 – method 1: traditional gas grilling
03:54 – resting and slicing the gas-grilled steak
04:24 – method 2: hybrid charcoal grilling
06:54 – managing temperature and safe ash disposal
09:12 – comparing sear marks vs. full surface crust
10:05 – method 3: the stainless steel flat top griddle
11:23 – basting with whiskey, butter, and herbs
12:15 – final verdict: which steak wins?
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Keywords: This is why you should stop using Grill Grates,stop using grill grates,grill grates,flat top griddle
If you love juicy and extremely tasty steaks, then you need to watch this video. Because the moment you stop using grillgrates, everything just might change. Grilling steaks is one of the most satisfying things you can cook on a barbecue, building up a beautiful crust, sizzling maillard flavor, and extremely juicy and tender beef. This video showcases the preparation and grilling of delicious steaks, emphasizing the importance of grillgrates for achieving a perfect crust and juicy interior, demonstrating how to grill steak to perfection every time. 😎
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What is this temp readings in Celsius garbage?
I have the Napoleon 605 Charcoal (only) grill. Depending on what I am cooking, sometimes I flip the Grill plates over so the juices run into the channels and vapourise. I rotate the steaks 90deg during cooking to increase the surface area coming into contact with the grills. It also gives the criss-cross pattern.
I do a reverse sear on my large charcoal grill. I have a 20 x 20 piece of cast iron that fits perfectly over my grates to use as a griddle so I get the charcoal as well as the perfect sear
I converted my $1000 Napoleon gas grill to a flat top 2 years ago, then bought a Weber kettle for charcoal grilling. A flat top, kettle grill, and smoker are everything you need.
What grill is this?
The first mention of ash bucket, wasn't ash bucket😅😂
I need to get that flat top attachment for my Napoleon. It's a bit pricey but less than buying a flat top and saves patio space.
Try Lawry's Seasoned Salt instead of salt sometime. I'm from Chicago and love the Lawry's flavor on steaks. Just Lawry's, pepper and olive or avocado oil. I wouldn't use it on an A5 wagyu but it's great for your regular, every day steaks.
A true BBQer will have multiple grills (as you do). Gas grill for quick and easy. Santa Maria style charcoal grill for charcoal and heat control grilling. Smoker for the joys of smoking all day. Sure, it's more money to have multiple grills but, if you buy good grills and maintain/protect them, they will last for many years. I have that same Napoleon except in SS instead of the blacked out version. My wife uses it more than I do because I like the smoker and Santa Maria grills and she doesn't want the extra effort needed with them. That hunk of flap meat looks GREAT! I remember when flap meat was cheap. Thanks for the video!
What I don’t understand is why you let it rest that long the steak is plump cold
I need to see you cook 100 Bunnings sausages on that griddle wrap them in white bread with a bit of onion.
I Replaced the deflectors with ceramic heat beads and while it does not impart that charcoal grill taste, does help with that more direct heat when cooking.
So you're basically frying it in a large square pan…….
LOL! Salt and butter top my list of seasonings and only after the steak has cooked medium rare and during the resting period. But I also like variety, so I am grateful for people sharing their favorite ways to cook their steaks too!
Recently I've had a different amount of gas. So I fired up the Dutch Oven.
Cooking on gas is for lazy people. Bbq always use charcoal. And it tastes much better
Steak looks overcooked homie.
Can't beat Charcoal and Grill🤔
Anyone who calls himself "pitmaster" and tries to say a griddle is better than a grill, is just a foreigner who grew up on his daddy's cook out
you need to show us Dirty grilling / caveman grilling / cowboy grilling, Place the meat directly onto the hot charcoals. I do this from time to time, and the flavor profile / tenderness is top shelf.
The best i had was over coals allowing the flame to sear it to dark complection not too dark not burned then put to side in the heat untill the temp is medium rare 52c then let rest for 5 mins and go salted 1 day before on picanya sear the fat off the flame does blacken it but if its not burned it tastes excellent and its got to be dry room temp when put on but the other side releases juices so you just gott to try it happens quick so dont leaver it alone
4 Hours sounds So Right i will prolly forget and it will turn into 6 or 8
Charcoal and the grill grates
So nothing but confirmation that gas BBQs are absolute shit?
If you want crust on a thin steak nothing beats pan or griddle sear. Allows a THIN steak to form a crust at the right doneness. Talking thin steaks here!
If you'nRe one of those gay french chefs , you can cook it in a pan or if you don't have a grill , you can cook it on a pan , but if you have a grill , you need to grill it😂😂😂😂😂
My Weber Summit tops out at over 700f it is a different animal; I could just throw it directly on some charcoal as well
Welcome to cooking with panmaster X
RED is For READY !!!
Omg stop touching the steak…😂