Cooking Steak On Every BBQ (Disposable to Expensive)
Nigel Lewis
183,204 views
Can a cheap disposable barbecue compete with a high-end luxury grill? What's the best steak for each level of BBQ?
In this video, we put four different cuts of steak and four different barbecues to the ultimate test!
As the grills get more advanced, the steaks get more expensive, culminating in an incredible Tomahawk steak cooked to perfection.
Whether you are looking for quick beach-day hacks or high-end backyard grilling inspiration, we break down the butcher-level prep work, essential seasoning tips, and exact cooking techniques for every budget.
What You’ll Learn In This Video:
The Entrecôte Secret: How to trim a sirloin down to a thin, flavourful minute steak, perfect for quick cooking on a portable beach grill.
Mastering the Ribeye: Why you should always cook on the embers rather than open flames, and how to get those flawless 90-degree crosshatch bar marks.
The "Touch" Test: The old-fashioned finger-spring method to check if your steak is rare, medium, or ruined without needing a thermometer.
Fillet Perfection: How a butcher extracts a whole 28-day grass-fed fillet from the bone and trims the chain to ensure absolutely zero waste.
The Grand Finale Tomahawk: Step-by-step instructions on butchering a four-rib beef joint, French-trimming the bone, and utilising saved beef dripping for an indirect-to-direct reverse sear on the Green Egg.
Tell your friends!
Online Shop 👉 https://lewismeat.com/
20 Comments
Cooking Steak On Every BBQ (Disposable to Expensive)
Nigel Lewis
183,204 views
Can a cheap disposable barbecue compete with a high-end luxury grill? What's the best steak for each level of BBQ?
In this video, we put four different cuts of steak and four different barbecues to the ultimate test!
As the grills get more advanced, the steaks get more expensive, culminating in an incredible Tomahawk steak cooked to perfection.
Whether you are looking for quick beach-day hacks or high-end backyard grilling inspiration, we break down the butcher-level prep work, essential seasoning tips, and exact cooking techniques for every budget.
What You’ll Learn In This Video:
The Entrecôte Secret: How to trim a sirloin down to a thin, flavourful minute steak, perfect for quick cooking on a portable beach grill.
Mastering the Ribeye: Why you should always cook on the embers rather than open flames, and how to get those flawless 90-degree crosshatch bar marks.
The "Touch" Test: The old-fashioned finger-spring method to check if your steak is rare, medium, or ruined without needing a thermometer.
Fillet Perfection: How a butcher extracts a whole 28-day grass-fed fillet from the bone and trims the chain to ensure absolutely zero waste.
The Grand Finale Tomahawk: Step-by-step instructions on butchering a four-rib beef joint, French-trimming the bone, and utilising saved beef dripping for an indirect-to-direct reverse sear on the Green Egg.
Tell your friends!
Online Shop 👉 https://lewismeat.com/
Thanks to you, though, I’m learning a lot, so once again, thank you so much for taking the time to share these videos.
If I may ask, what’s the main difference between Japanese beef (Wagyu) and normal British beef, particularly when it comes to taste, texture, tenderness, and overall quality? I’d really appreciate it if you could explain the differences when you get a chance.