Searing A Sous Vide Que Steak On The Afterburner

I've done steaks this way, beautiful, tasty, and tender.

Been doing Sous Vide for a while but using my gasser for a sear. This is way better

I'm going to have to get me one of them sous vide but I really like the idea on the tomatoes and the smoker for 5 hours I've never done that and this year I planted some Italian grape tomatoes that are strictly for drying out I'm going to do that using your idea thanks for the tip

So happy to see an expert hate on grill marks. Never understood them. Like you said : "unfulfilled potential"

I use a vortex on my kettle for reverse sear. When it's time to sear I place a cast iron skillet over the vortex for at least 5 minutes, then sear the steak. (A great tip from Sam the cooking guy.) It gives you the maillard reaction all over both sides of the meat. I can't imagine grilling steak any other way now. 👍

This guy is a grilling legend. Bon Appetit!

LIKE!!! Your Steak looks very delicious, please check my steak too. LOVE your video:))

Surprised he cooked them to 131. I'd think you would pick up more than a few degrees sitting it on the afterburner for that long.

I had to subscribe your taking this to a whole nother level.🤯🤯🤯🤯🤯🤯🤯

haha I love the passion and the ENERGY from you, Meathead!

Great vid, lots of good nerdy info and such a great looking sear on that steak!

Mr. Meathead! Love your work!

I tried this using some lump charcoal and wood chunks I had leftover. My steaks had the bitter/dirty smoke taste. I'm going to try it again with charcoal and see if I get a better result.

Thank you. Keep up the Great work!

Guga foods mastered this technique

"Somewhere in Indiana, a bell rings, and a teenager becomes a vegan."

That's the best line that I've heard all month. Great video with excellent explanation of why you do certain things.

His grill wasn’t anywhere near hot enough for a proper sear. 3-4min/side=over cooked unless he iced those steaks to reduce the internal temperature. This video was rushed.

I don't have to have grill marks, I just want my food cooked.

You nee a stainless 50l Beer Keg filled with charcoal and a grate on top for searing take 1 min to sear them then 30sec a side.

All that energy, but, heat is the measure of transfer (divide heat into its respective forms and you'll see what I mean).

He did 500 steaks, over 3 afterburners, in 100 degree weather... It was cool... Wait, wtf ? :) lol

Just to back this man's method, I want to say, their are many ways to concentrate a lot of heat fast, and I don't think their is going to be much difference from one to the next, in the final product. I believe the reason "this method" works so well, is that not only does it make a lot of concentrated heat fast, but also, it imparts that amazing char (coal) broiled flavor that you just won't get from a torch, a skillet, infra red, etc.
I plan to infuse my charcoal with some flavored hard wood pellets as well 😉

🙏🏾🙏🏾🙏🏾

Amazing video…