Grilled Porterhouse Steak~Slow ‘N Sear Weber Kettle BBQ Accessory Review

In this easy cooking video, I review my new Slow ‘N Sear Plus http://amzn.to/2f6VjBF BBQ accessory for my Weber kettle charcoal grill and use it to cook a steak. This big BBQ steak turned out excellent. For more easy cooking and recipes, be sure to check out my easy cooking channel. https://www.youtube.com/channel/UCCuJ080srBv8zSCg1I38M3g
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Check out Adrenaline BBQ Company here. http://slownsear.com/
Buy a Slow N Sear here. http://amzn.to/2e99W5q
Buy a Weber kettle grill here. http://amzn.to/2ev38zP
Music-Acoustic Guitar 1 by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/
Malt Shop Bop by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100496
Artist: http://incompetech.com/
Mountain Sun by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

Comments

Gen X Murse70 says:

I like my steaks the same temperature you cook your’s too.  Instead of using just Kosher salt, try using Emeril’s Steak Rub and add just a couple of hickory chips to your coals…Your taste buds will dance and sing!

Jaguar cichlids Aggressive little guys says:

Good job

MrAbletospeak says:

Cooks steaks straight from the fridge and with the lid open.When you get a char all over the surface, not just grill marks,move then to indirect till ready.

bcdhifi says:

115 dollars! F THAT!

Neil Heuschkel says:

love watching your videos – there always Great!

Miguel Gonzalez says:

That was fuc….. PERFECT!!! I love my steaks the same way!!! Well done!!!

Marcus Williams says:

I’m loving the hat!!!!!

Raul Gonzalez says:

Looks good. What kind of lump do you use?

Smokin Ham says:

I’ve heard a lot of good reviews on the slow and sear and something I’m thinking about getting. I enjoy the vortex for wings and thighs. Weber is a fantastic all around cooker.

dopamineluv says:

nice camera work, and love the special appearance by your neighbor’s cat, is he fertilizing your garden? oh yeah great product too.

juhnkieonredbull says:

looks dry..

Denver Porterfield says:

Great quality videos, looking forward to looking at your previous uploads. The steak looks great.

Andrew Goldberg says:

great vid tin man !

John Kimbler says:

You should reverse your cook: Put the steak on the “cold side”, close the lid, and cook it until the internal temp hits about 110. Then open the grill, let the coals get hot, and sear the outside of the steak. The meat will be more moist and have an even better flavor.

Joe Jefferson says:

LOL!!! It’s SLOW n SEAR sir. You slow cook the steak until the internal temp is ~ 125. Let the steak rest for 15 minutes. Put steak on the SEAR side. Done. 🙂 You can serve it piping hot, no need to let it rest. Reverse sear is perfect for the Slow n Sear.

jack daniels says:

THIS STEAK IS STILL RAW..EATING REAR MEAT STILL WITH BLOOD SIGNS IN IT.. HAS NO DIFFERENCE FROM BITING A LIVE ANIMAL.. THIS IS A BEHAVIOUR OF AN ANIMAL. CANNIBALISTIC .. VAMPIRISM .. BARBARISM.. BEHAVIOUR HERITAGE FROM THE BARBARIAN TRIBES.. IF IT WAS GOOD TO EAT MEAT WITH BLOOD GREAT CIVILISATION LIKE PERSIAN, GREEK, EGYPTIAN WITH THOUSANDS YEARS AHEAD CULINARY ART FROM THE BARBARIANS WOULD HAVE DISCOVER IT.. BUT BECAUSE THEY HAD GREAT CULTURE AND IN DEEP PHILOSOPHICAL SENSE EATING RAW / UNCOOKED FLESH IS AN ACT OF AN ANIMAL.. THEY DIDNT AND EVEN TODAY THEY DONT….IN COMPARISON WITH YOU .. DESCENDANTS OF ANIMALS LIKE AGLOSAXONS. CELTS, FRANKS, GOTHS etc. WITHOUT ANY SENSE OF CULTURE… AND YOU CREATED MICHELIN STAR RESTAURANTS TO JUSTIFY YOUR BARBARISM AND BESTIALITY.. ABSOLUTELY DISGUSTING..!!!

Cookingwith Rick says:

Jim your steak looks tender juicy and delicious.

PHIL IN FLORENCE says:

Enjoyed watching you grill that nice steak. I see the comments others advising you to reverse sear. I also saw your comments at a later time saying you had tried it and like it more. I recently did a cowboy rib-eye like that. Like you, me and the wife thought it to be the best steak we ever grilled in 35 yrs. Thanks again and nice cook

gemsdomain says:

the music in all of these videos frickin ROX!!!!

Tristram Credland says:

only one annoyed how he holds the fork ?

scoby says:

grilled all my life. That seems like a good idea, thank you for the good video. Something I do is, I don’t use a thermometer, and I don’t salt my meat until right before I put it on the grill. and the next time make a video where the meat is rare

Encryptedte says:

Its the stainless steel that drives up the price.

WR3ND says:

No worries, I plan on getting some steaks more expensive than my Weber 22 Premium. http://www.lobels.com/store/item/wagyu-filet-mignon.htm This bit of kit looks like it’ll help me out just right. Thanks for the demo.

Jared j. says:

I should add my recipe here…first prep the evening before…very easy….Worchestersire sauce in a tupperware…mix in salt and pepper or whatever to taste and mix…no very important! hit the RibEye lightly with a meat hammer, then take a fork and poke random holes in it…not too much…this is not a jason movie! then lay the meat in the W-sauce, use water until covered- and let it sit till the next day….Next..the Grill, I like mine even…I let cover it completly with flat briketts…and light. Then I take the top and spray it with a water bottle but not with water, with sunflower oil. This will keep the meet from sticking…then I put it on and ONCE THE BRIKETTS ARE ASHED OVER I then throw the meet on it. It usually takes anywhere for the grill to reach temp 20-25 mins. (or until all brickets are grey) FYI ashed over brickets will eliminate any flames (flames are bad) then if you like it smoked a bit, put the cover on…I usually do about 4-7 mins on each side! best darn steak ever! Try it and let me know what you think 🙂

Heavy Metal Bar-B-Que says:

The Steak turned out Great! Excellent crust….so tender! That piece of Stainless Rocks! Now that’s Heavy Metal!!!
Please show it in a low and slow cook. Smoke On!!! m/

Jim Duggan says:

Wow that steak looks awesome.  Just ordered my Slow N Sear today.  Going to get some ribeyes for New Years Eve.  Probably go with the reverse sear method.  Anyway that crust looks perfect!

brickit26 says:

“boy look at that crust”…. My gosh what a disaster.

Hugo Vega says:

Go niners!!

Rick Sanchez says:

Great video thanks for sharing

matt montavon says:

What temp was the grill running?

ThatDudeGigs says:

Oh so we’re all just supposed to ignore that cat taking a shit at the beginning of the video?

…..ok

Hugo S. says:

That’s so cool..

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