- You can sear a steak, how fast?
That's insane.
(upbeat music)
On today's video,
we're searing steaks at 1500 degrees
on the Blazing Bull Infrared Grill.
It could be difficult to
nail a sear on a steak.
Now this is just a reality
with a lot of smokers,
there's always tons of variables.
You always run the risk of flare ups,
charring parts of the
steak, which is no good.
Now Blazing Bull started way back in 1938,
only it wasn't called
Blazing Bull at the time.
It was called Schwank Inc?
Schwank Inc.
Seriously, I'm not even making this up,
Günther Schwank invented
gas, infrared technology,
which as we all know,
has revolutionized the
restaurant industry,
but only now, this technology
is available at your house.
Now, when Blazing Bull reached out to us,
I was super interested in trying this out.
A portable infrared grill
that runs on propane,
and that can heat up to
1500 degrees Fahrenheit
in around five minutes.
So in the box comes obviously
a Blazing Bull infrared grill,
a set of stainless steel
grill grates, a drip tray,
and a grill handle,
which is just a fancy little
piece of stainless steel
bent like a little hook.
Now they claim you can cook a
steak in around three minutes.
That's crazy.
So I told the guy, "Hey
man, let's get it coming,
cause I want to see this for myself."
- You ready to learn something today?
- I'm on a pack of something today.
Hey, but that's okay, man,
Man, this thing is getting it, dude.
All right let's get these rigs season.
This is for my buddy Country John
who doesn't watch my videos anymore.
(sad music)
(baby cries)
No, just kidding you my boy Country John.
(upbeat music)
You got to remember this restaurant stuff.
So 60 seconds aside, drop 'em,
let them hang out and
cook until they hit 127.
(celebratory music)
That's what we're going
to be trying to do.
We'll just see if I can hit it.
Set it in, look at that,
Come on now.
(upbeat music)
Is that taller?
I'm going to take it to 125.
I would love if you were
shown this, show them men,
leave us a comment down below,
is this too much crushed or not enough?
How do you like them, crusty?
Nah? Leave us a comment.
All right, so we've been letting them rest
for about 15 minutes.
I really do like this cook. I really do.
What I did do is, I
turned it all the way up
and raised the steaks all the way up.
Now, next time I wouldn't do that.
I'm going to turn it down a little bit.
And then instead of going to five or six,
I'm probably gonna let
them hang out at, four,
especially these thick ones.
And that's it because these are so thick.
That's why I would do that.
So without further ado,
let's just, see how we did.
The moment of truth.
How'd we do?
Looks good, smells good, cuts nice,
they're pretty good.
Let me get a piece of
this little crusty edge.
That's the good stuff for me.
This is a good cooker, has amazing crust.
So hey, I want to thank Blazing Bull
for sending us this grill.
Now we did not take any money from them.
They just sent it to
us to try out, so hey,
so we could bring this experience to you.
Hey, I want to thank you for watching
and I'll catch you in the next video.
Peace.
(upbeat music)
