Grilled Beef

The Art of Grilling: How to Grill a Steak
Karl Engel, head chef of award winning BBQ team Pigcasso (, shows shows us how to grill the perfect steak.

Music: “Mike’s Blues” & “Whiskey on the Mississippi” by Kevin MacLeod

Video edited by Jordan Crowder:

25 Responses to Grilled Beef

  1. Seven Bates says:

    Have you ever seen someone do something 80% right, but that 20% was so
    glaring wrong that it made you even more frustrated than someone failing
    miserably? This video did that for me. A few corrections:

    1) Regardless of his “be careful” instruction, spray oil uses a flammable
    propellant. Notice how he didn’t use the spray oil on his gas grill? That’s
    because it’s too dangerous. He oiled it with the paper towel. He should
    have explained why. It’s because otherwise your can might blow up real good
    in your hand. Just use the oiled paper towel ALL THE TIME. Don’t spray oil
    your grill.

    2) Instant read thermometers puncture your meat and make it release juice.
    Do you like dry steak? No, nobody does so use the methods he described (yet
    ignored) while talking about his marvelous thermometer. They’re what actual
    professionals use, because every cut of steak and every fire is different.
    Too many variables to count on his “1 inch of thickness for every 10
    minutes of grilling” tip. That will never work.

    3) Do not ever place your steaks on top of a giant flare-up like he did on
    the gas grill. Yes, you want a hot zone but not a flare-up. The fat
    rendering off the steak will fuel a fire below your steak, even with the
    cover closed. This will burn your steak and give it an off flavor. Deal
    with the flareup first, then put your steak on the grill. Monitoring your
    grill doesn’t mean interfering with the steaks. You can temper flareups
    without moving the meat. Don’t make this rookie mistake.

    4) Do NOT ever wrap your steaks in foil while they rest. That steams your
    steaks and softens every bit of that lovely caramelized goodness you just
    worked on making. Steak needs a crust that the salt and maillard reaction
    creates. Covering your steak while it rests ruins that crust.

    5) Melt garlic and pepper into butter and brush it onto your steak after
    pulling it off. This is a steakhouse trick that will blow your mind. His
    sloppy butter pat doesn’t do the job properly. Smother your steaks in
    garlic butter. 

  2. TROLL says:

    Guess he didn’t want to cut into the filet since it was double the size of
    the other meats and was probably not cooked through.

  3. Mandragara says:

    0:28 – I disagree, Olive Oil has too low a smoke point. You want to use
    lard or grapeseed oil.

  4. Vance Smith says:

    Oiling the grill with Pan Cooking spary, hmmmmm. Ill stay away from that.
    The oil and towel solution is better and safer.

  5. krowanders says:

    I know everybody has their opinion on how to grill and all that jazz, but
    the salt should be left on for about an hour before it touches heat. It
    draws moisture to the surface and dissolves the salt. When you grill it,
    it’ll create a brine. Extremely delicious.

  6. HardWired417 says:

    Having spent time in Argentina, home of the best beef in the world, I
    disagree about putting oil on the steak before and butter after. All you
    really need is to season with salt.

  7. Dukky Drake says:

    Just cant understand the obsession with grill marks.

  8. Scott Turek says:

    Those steaks are cooked to medium well, not medium rare like he was
    shooting for. Anything past medium loses a lot of flavor 

  9. zone07 says:

    Why Olive Oil? Everyone wants to use Olive Oil on everything; it’s not
    meant for high heat which actually can turn out to be bad for you if smoked
    and it loses its flavor. What happened to the gas grill steaks; I thought
    he was going to show the grill marks on those. I guess the Filet Mignon
    wasn’t cooked all the way; those steaks look a little on the medium well
    side to me. 

  10. John Almazo says:

    Tried this advise today. EXCELLENT FLAVOR!!! Thanks for the whole
    family enjoyed real grill steaks today …

  11. monkeyman522 says:

    So the trick to cooking a perfect steak on a gas grill is to put the meat
    on the grill and just don’t touch it. Finish cooking your steaks on the
    charcoal grill and let the ones on the gas grill burn. That’s what I got
    from this.

  12. GqueBBQ says:

    Nice Job! Agree the meat is always the star!

  13. honkeyreduction says:

    Karl Engel is awesome!!! He sort of reminds me of Kevin Costner and Hank
    Hill. Keep up the great work Karl.

  14. NoC0pyright says:

    This video had no miSTEAKS

  15. PhillmaticPro says:

    Thanks, steaks turned out great!!

  16. DanielTHEoh says:

    The steaks are cooked medium not medium rare. Plus there are no grill

  17. Ballaboy2523 says:

    This guy does a lot of judging

  18. Ameerul Syaqirin says:

    How do you pick the right charcoal? 

  19. Edmond Dantez says:

    And that’s medium, not medium rare.

  20. C.S. K. says:

    what if you’re using the George Foreman grill?

  21. Henry Hardin says:

    Grill marks were a little weak….I find that if your fire is more robust
    you can accomplish that better. I also noticed the meat is “cold” going on
    the grill. This inconsistency can make for a chilly tough center. If I may
    also add , cold meat will keep grill marks from manifesting.If you want
    grill marks, don’t oil the grill. EVO is a barrier and sealant when
    grilling. I’ve been doing this for awhile and I don’t understand. Please
    explain your rationale.

  22. Gamer Maz says:

    if i want it well-done (so no pink) but i want it soft, to what temperature
    should i cook it?

  23. Jared Bennatt says:

    Not even closest to the easiest way to make great steaks. Make it in a
    beer cooler sous vide style. So simple a child could almost do it. This
    is assuming you’re not making steaks for a party–only yourself and maybe
    three or four others (you probably *could* make this for a small party, but
    it would require a huge cooler and a extremely large pot…you gotta fill
    the cooler up–you can do it in several takes, but the more time it takes
    to fill it up the hotter you should shoot for since every minute the water
    is cooling down in the cooler)

    Step 1: Boil Water in a large pot (the larger the fewer times you have to
    do it). Keep a thermometer on it. For medium rare, I would go to around
    145 F (medium rare is 130-140 F) depending on 1) how big your cooler is
    (i.e. how much water you put in) and how much meat you are cooking–more
    meat means a larger cooler, but 4 pieces is probably good enough for a
    medium size cooler (which will be about 12 quarts–3 gallons).

    Step 1.1/2: As soon as the water reaches temperature (145 F for medium
    rare) dump it into a beer cooler. Close Beer Cooler and repeat if your
    pot isn’t big enough (it shouldn’t take but about 10-20 minutes to bring
    your water up to temperature). Season Steaks with oil, salt, and pepper
    (or marinate them prior if you don’t like the taste of steak). Put each
    steak in a quart sized zip-loc bag (make sure for air-tightness when
    choosing a bag). Drop the steaks in, dip the bag in water to seal the

    Step 3: Wait about an hour (or more–it doesn’t matter unless you get crazy
    and wait like 5 hours).

    Step 4: Take the bags out–they will be a perfect medium rare as is (ready
    to eat). Sear the steaks on a grill or pan to get a nice
    crust/caramelization. This won’t take long–probably no more than a minute
    on each side, but you can do more if you like it burnt/if your friend likes
    is more well-done.

    Step 5: Always let it rest…that’s a given….then enjoy. Perfect steak,
    every time. The only way to mess this up is to sear it too long in step 4.

    p.s. if you’re paranoid about the temperature, then I would go to 150-155
    F, but I probably wouldn’t go above 160 F. Always keep in mind that the
    amount of water in your cooler should substantially outweigh your steaks.
    I wouldn’t expect a drop (in an hour) to be more than around 5-10 degree
    Fahrenheit (that’s mostly accounting for the fact that your steaks will be
    refrigerated initially–the cooler itself won’t lose more than around 1-2
    degrees Fahrenheit per hour). If you try to cook ten steaks in a
    six-pack cooler, then your cooler simply isn’t big enough, but that six
    pack cooler is probably more than enough to cook 2-3 steaks.

    Just as a testimonial to the cooler method. When I do this method at night
    (around 6:00 PM), the next day, around 12:00 PM the cooler’s water is
    *still* hot (probably around 100-120 degrees Fahrenheit). No where *near*
    hot enough to cook steaks, but it shows the fact that coolers are well
    insulated–they both keep hot out *and* keep heat *in!*

    And before I get called on for plagiarism, here is the site that taught me

  24. The Janitor says:

    So much salt. So much butter. I don’t want diabetes 

  25. Richard godinez-landeros says:

    Lol he fucked up the steak! at the end with the butter! smh gah damn!….

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