The Art of Making a Perfect Grilled Steak: A Conversation with Dave from ABC BBQ

As I sat down to talk with Dave from ABC BBQ, the inventor of slow and sear, I couldn't help but feel a sense of excitement and anticipation. Dave was about to share his secrets for making the perfect grilled steak, and I was eager to learn from someone who had clearly mastered the art.

"First things first," Dave said, "you need to solve the steak a day or two in advance." He explained that this step is crucial in allowing the steak to come to room temperature, which is essential for achieving even cooking. "If you just throw a steak on the grill cold out of the fridge, it's going to cook unevenly and might even burn before it reaches its desired temperature," he warned.

Dave then moved on to explain the importance of slowly cooking the steak until it's very close to your desired temperature. "Once we've cooked the steak to about 80 degrees internally, we can start preparing it for the final sear," he said. This is where things get really interesting, as Dave revealed that he was going to show us a technique called the "cold sear" – essentially removing the heating element of the grill from the searing process.

To achieve this, Dave explained that you need to create a hot charcoal box with superhot white-hot coals. He showed us how to load up the chimney full of charcoal and then began to prepare the steaks for the final sear. "We're going to pat dry, oil, and heavily pepper our steaks," he said. "The goal is to get a nice crust on the outside while keeping the inside juicy and tender."

With the steaks ready, Dave demonstrated the cold sear technique. He placed the steaks in the grill and waited for about a minute before removing them. As we watched in amazement, the steak began to develop a beautiful pink color, and we could see that it was cooked through but still juicy on the inside.

"This is perfect restaurant-style steakhouse quality," Dave said, beaming with pride. "The meat is like filet mignon – tender and flavorful." We couldn't agree more, as we took our first bites of the steak. The flavor was enhanced throughout the entire bite, thanks in part to the judicious use of salt.

As we continued to chat with Dave, he explained that slow and sear is a game-changer for anyone looking to cook perfect grilled steaks at home. He showed us how to use his amazing slow and sear tool, which allows you to monitor multiple steak temperatures at once. "It's a must-have for any serious grill enthusiast," he said.

With Dave's guidance, we learned the five tips for making the perfect grilled steak on a Weber charcoal grill using slow and sear. These included solving the steak a day or two in advance, slowly cooking it until it reaches 80 degrees internally, preparing it for the final sear, creating a hot charcoal box with superhot white-hot coals, and using the cold sear technique.

As we wrapped up our conversation with Dave, I couldn't help but feel grateful for the opportunity to learn from someone who is clearly passionate about grilling. His tips and techniques were invaluable, and I left feeling inspired to try out slow and sear at home. If you're interested in learning more, be sure to check out ABC BBQ's website – it's really fantastic.

In conclusion, making the perfect grilled steak requires patience, attention to detail, and a willingness to experiment with new techniques. With Dave's guidance, we learned that achieving restaurant-quality results is within reach, even for the most novice grills. So go ahead, give slow and sear a try – your taste buds will thank you!

"WEBVTTKind: captionsLanguage: endid that head lower I'm a day of perish from ABC BBQ the inventor of slow and sear the maverick maverick XR face of Maverick XR it's all in numbers yeah I co designed it with with maverick fantastic tools he's a great inventor he came all the way up from North Carolina to hang out with me today to school me on how to make a better grilled steak using some of his tried and true techniques and we're just here to share it all with you so they've give us a short and sweet of what it takes to make a perfect grilled steak all right so for the perfect grill steak there are a few things that one is to solve the steak a day or two in advance the second is to slowly cook the steak until it's very close to your desired temperature and then once that happens we're going to prepare the steak for the final sear and then we sear it we're gonna do something that you've never tried before and it's totally gonna flip the script on the way you cook steaks this guy knows what he's talking about today is all about five tips to make the perfect grilled steak on a weber charcoal grill using dave's amazing slow and sear so let's see what we got going on here we've got the slums here on this side we've got the vent over here and this is our indirect set there's about 20 fully lit charcoal briquettes in there and we're running somewhere between 225 and 250 we're getting ready to put the steaks on and we're going to measure the temperature with a digital pro go to lay to 80 degrees and then we're going to look as easy as that easy as that so we're sticking internal thermometer probes into each pieces of meat right into the thickest part Dave's got this thermometer that has four probes connected to it so we can monitor each steak and the temperature of the Weber all at once so we're basically just gonna cook this on indirect heat till it gets to about eighty degrees internal temperature then we're gonna flip it and cook it till it gets to about 115 to 120 degrees internal and that should take about 45 minutes to an hour so it's right here it says it's like just under 300 degrees that's probably why some of my barbecue came out well I'm looking at it it's hovering around 300 degrees but in reality it's hitting it's like a sitting at like 230 240 it's interesting like what makes this bad why is it because the radiant heat the the heat source is right below it and it's capturing all that heat as it convex over and as it gets over here and down to the great level the intensity is much less that that is that an actual temperature Oh what it is right about right the problem is you're not going to eat the lid we're gonna eat the meat we're at about 80 degrees internally he's got another probe thermometer just double check the temperatures and then we're gonna flip them so the stakes are at 115 spend just about an hour so we're gonna take the steaks off now and get them ready to see it now we're adding more charcoal because we need to build up the seer box with hot charcoal to get a really nice sear mistake so the steaks are off the grill we're just loading up the chimney full of charcoal and then we'll be ready to sear I'm China is everything cool yeah really yeah yeah stop screwing me up okay so we've got our slow and Steve filled with superhot white-hot polls we've got our meats patted dried oiled and heavily peppered Dave's gonna show us now how to do something called the cold great technique which is essentially a method of removing the heating element of the great out of the searing process so we just want that radiant heat from the coals to brown our meat we don't want the metal from the grill grates to aid in that process whatsoever here we go you see just in that first minute we've already got some color going okay nice pink end-to-end saw but cooked through so this is great let's dig into this I think you need that one okay Wow so this is just like perfect restaurant style Steakhouse quality steak the meat is like it's like filet mignon tenderness in the flavor a rib eye and charcoal so this is impressive we didn't even salt it before we the final sear and there's you're not missing salt at all in fact the flavor is enhanced throughout the entire bite because of salt is all working tasteful through it that's really good you got to get yourself a slow and sear I'm not just saying this I'll leave links down below for it if you're interested get yourself some good thick two-inch rib eyes throw them on the Weber and give this a shot slow and sear is the way to get a perfect thick steak done on a grill cheers brother cheers buddy cheeseburger thanks for being here honor is all mine right guy thanks again for watching everybody fun episode happy to have Dave come by show us how to do things right definitely the best steak that I've cooked at my home and now I know how to do it and I'm excited but thanks Dave thank you appreciate you taking the trek up there brother it was pleasure so guys go check out ABC BBQ I'll leave the links down below to the website to the slow in sear it's really fantastic so please go check it out have a great one and I'll see you next time already that's a wrap\n"