Griddle vs Grates: Steak | Weber Q Griddle vs Weber Q Grates
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- Опубліковано 28 вер 2024
- Today I'm firing up two ribeyes on the Weber Q-one on the griddle and one on the grates. Which method will make the better steak?
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We've used this griddler for a variety of items including steak, fish, vegetables ua-cam.com/users/postUgkxMcXT6_MuT0hB3ejyGQQHaeof9bwoWPUf and mushrooms and it's been great! Gets that great smokey flavor when using high heat or sear. The grill works amazingly simple and very low smoke for what it is. Heat gets up fairly quick, especially on closed position. The griddler side is fairly simple, better for eggs and pancakes rather than any cooking. Use the flat plates with the grill side if needed.Cleanup is easy and having heat on both sides is great for cooking a large amount or panini press.This definitely gets hot though so be careful with the sides.
Thank you. Gracias.
2 years ago, but...I agree the lines make a difference in appeal 100% I actually thought the flat cooked steak would be a tiny more juicy because of the saturation to the meat while cooking. Great video!
Thanks for the kind words, Josh. Be sure to check out my other Weber Q content. Tons of vids you'll enjoy. Cheers!
Actually, I would recommend starting and searing the steak on both sides with the grates then finishing them off on the griddle to avoid over burning.
Nothing beats the thrill of the grill! I cook almost all of my meat exclusively on my Baby Weber Q, it just simply does a great job!
The Weber Q makes a surprisingly great steak. Cheers Joseph!
Sear on griddle cook on grate
A man after my own heart (or stomach): ribeye, dry-brined for an hour. Cannot beat it! For the record (and in the interests of the experiment), I often do dry-brined ribeyes on the stove top using a cast iron griddle and directly over a chimney starter, half full of lump wood, running at around 500-550º. The direct fired steak always wins. Not to say the cast iron steak is bad - getting that griddle pan was a revelation from cooking steaks in steel pans - but the BBQ'd ones are always better.
I make steaks in cast iron pans all the time back in the city. Here in the country, I always fire up one of my grills.
I purchased the BlackStone 28" griddle, and it creates a way better steak than my old Jenn-Air model-720-0062-LP ($1100 grill) All griddles cook faster it seems and the favor is the best. I copy the company "Great Steak" procedures after watching them at the mall. I use Harris Ranch (Cali) Ribeyes sliced thin (instead of Great Steak's custom Steak-Ums), w/grilled onions (BBQ grill wont do grilled onions, without dirtying up another dish) place swiss or provolone on it when it is almost finished cooking, toast buns(rolls)Mmm . Also the griddle clean up is unbelievably easy..super easy compared to a BBQ. In fact I told my wife....you will now address me as the "Griddler" yeah thats right..lol lol
I may need one of those BlackStone griddles. It's definitely on my short list. Cheers Jim!
@@GallaghersGrub I wish I had done it years ago. Breakfast "was" 3 dishes: 1 egg pan, 1 hashbrown pan and 1 sausage pan (or bacon) with the griddle one item to clean, I could even throw on some pancakes...still one item to clean. If you entertain get the bigger 36" model. I only use my BBQ for shish ka-bob (I have a motorized ka-bob turner )
ua-cam.com/video/EIm8m5xlE8E/v-deo.html
@@GallaghersGrub and PLEASE call me GRIDDLER !! lol lol
I just received my griddle yesterday; Hamburger’s (grill) and cauliflower (griddle) last night. Delicious 😋 Thanks for your videos...
Cauliflower on the griddle. That's a great idea and I will give it a try. Thanks forcedar
Try a Smash Burger on the griddle
I used to run a restaurant in Daytona Beach, FL. We went to a test kitchen and brought 14 items from our menu with us. We cooked each item on a professional grill and on a flat top or griddle. We then did a blind taste test with 10 people. Every person preferred every item from the griddle without exception. We added a griddle to the kitchen and people's already favorable comments about the food got even better. I was surprised by your preference.
This was the first steak I cooked on the griddle and improvements could be made. 1. Less salt 2. Pat dry 3. Use a griddle press
If those changes were implemented, the results may be different.
@@GallaghersGrub As a professional chef, (no longer), I would highly recommend against using a griddle press ever. It does make things cook faster, but you are squeezing the fat and flavor out of your steak. Just let it cook. Also, always let your steak rest for 5 minutes after you take it off the grill. It will taste better. Enjoy.
@@davidkatz5263 a little late but I agree with not using griddle press. Squeezing meat only takes juices and flavor out. It'll dry the meat out. No good.
And chef said he let each steak rest for 10 minutes so he's good on waiting at least 5 min
@@FableCountrywhat about a smash burger? Is that ok to press?
Use the g'dam grates like an adult. If you want a fried steak, you will never be welcomed into my house. I'll order McDonald's
Obviously with the grates there’s the gaps so the moisture fro the steak goes in between. Vs the grill is flat and keeps moisture in.. which is why it appears “saltier”. In face it’s just the steak retaining the salt/moisture.
Yes, I think a bit less salt and a weight to press the steak on the griddle and the results may have been different.
I agree.....do a blind fold test and have some else cut the steaks so you do not know which is which.....what temp did you cook at
marks from the grill should be on the meat, as well as it is the taste that gives the smoke from the fat, which drips and burns
Right on. Thanks for watching... in Russia?
@@GallaghersGrub That's right, from Russia, from Siberia. I like to cook on a charcoal grill Weber.
Ok so griddle was saltier, so what about tenderness or taste in the beef
Was it chewey or which one was juicer?
Agree 100% Nothing like a grated 🥩
Hi Brian, thanks for a great video. Whilst I cannot comment on the taste of your steaks, like you, I thought the one on the grate looked much more appetising! Stay safe.
Thanks Les. It's really hard to beat those grill marks from the Q.
A weight wouldn't hurt but is not necessary. For the griddle side you definitely want to make sure the steak is dry. All that evaporating messes up the heat and contact which leads to the best part of a griddle/skillet cooked steak. You want as much of that delicious crust as possible.
Grilled steak looked good though.
I agree. I will pat dry the steaks next time.
My dad always told me never salt meat before you cook it cause the sal draws out the moisture and dries it out
No offense to your dad, but it’s a technique called dry-brining. Give it a shot and let me know what you think.
Maybe try measuring salt amount so you know it’s exactly the same on both.
I'll be making a follow-up video to this shortly and will use less salt on the flat top for sure. Cheers!
I only have a grate on my Weber Q1000. It cooks superb steaks, the best ever.
You need to check the instructions for the griddle plate. Mine says that for the Q1200 it should be placed on the side next to the gas conttol knob. I have always followed this advice but I don't know why it makes a difference. Good video though.
Yes, I know. This was the first time I tried it on the left and I noticed no difference.
@@GallaghersGrub Ok, interesting to hear that. They recommend using the left side with the electric q1400 but I don't own one of those. The Q1200 is my only gas grill, the rest (8 of them) are Weber charcoal in various sizes etc.
you can use the griddle for sauteed onions or veggies to go with ..ya i like grill marks on my meat
i just ordered a 1200 so checking out your vids anxiously awaiting..lol
So what do you think of the Q1200?
@@GallaghersGrub its growing on me its great for burgers.. bbq chicken cooks too fast i think better on charcoal grill i like the firemens/cornell chicken recipe..its handy to grill with and cleans up easy i like the cast grates reminds me of a hibachi grill
I prefer cast iron to grates. Sears the entire surface of the steak with a nice even crust which locks in the flavor and juices. Secret is to season with kosher salt, pepper, onion, and garlic then let them reach room temperature before cooking. Get the cast iron as hot as it will go.
Right on. I go back and forth. I love to use my cast iron pan when I'm making a pan sauce. Can't really go wrong with a good steak with plenty of fat.
Great cook! I love doing comparisons to figure you the best way to cook! I thought the griddle steak was going to be the best because of the crust! Fun to watch! Cheers!
These comparison vids do extremely well. Especially with steak.
I would think that with the drippings falling through the grate and the resulting smoke coming up on it would give that one more of a barbeque flavor. I guess not. I was actually looking for a comparison between stove top griddle and a grated griddle.
Good idea for a future video. Thanks Daniel. Cheers!
If you prefer less salty, why put on so much salt or at all?
As usual superb! Think I agree!
Thanks Craig. The Q makes a pretty great steak either way.
Grill the steaks on the grates to get a great steak and saute'd onions on the griddle ! 😋
Oh yes!
New to the channel so you have probably explained previously, but what knife did you use in this video? It's awesome and I want one!!
It's actually from an inexpensive set I picked up at Homegoods I think. Nothing too special, but very sharp brand new.
Maybe if you grill on the flat top you use less Salt and then it could be a tie?
Yes, I think less salt on the griddle since there's no way for the salt to drip off.
SUGGESTION. I wish you knew someone with a Weber Spirit or Genesis or any Weber grill with the flavorizer bars then do a comparison between Weber Q grates and a Weber grill with flavorizer bars.
I would bet there is not that much difference in taste.......
That's a great idea for a video. I do know someone with a Genesis. At some point I will do that comparison. Thanks for the idea, Michael. Enjoy your weekend!
Did you cook them on full power
Yes. I cook steaks as hot as the grill can get.
Got a q3200 series a few years ago and no matter how many times I replace the grates. The grate area above where the burner tubes connect to one another gets too hot. It burns off the coating and then won't keep a seasoning so it rusts constantly. Also tried replacing the burner tubes. Webber has been no help. Just offered replacement parts until warranty expired. Would never refund my money. In my opinion the q series, at least this model sucks.
Very interesting difference in taste. I tend to agree with your explanation as why the difference.. Did the grilled steak have the desired 'smoke' flavor though?
I would say the flavor is a delicious combination of melted fat, salt and caramelized beef.
You can always try not salting them so freaking much 😂😳😂
According to Meathead, grill marks are actually just eye candy. It’s far better to have a deep brown crust on as much as the steaks surface as possible.
Probably, but we do often eat with our eyes.
What can I say grates for me mate! Great videos and nice to see through these hard times 🇬🇧
Thanks Stuart. Appreciate the kind words sir!
Best way to do this test would be to season one steak evenly and then cut in half and grill one on each service. This way you’ll have an even amount of salt.
Am STILL considering ordering a griddle for my Web Q. Am wondering if a smoke/wood chip packet would impact the taste difference in a griddle vs a grill steak/hamburger, etc? Would be fun to see what one of your neighbors would say (BLIND TASTE, once on grill). Enjoy the vids a lOT.
Y'all Be Safe!
I use wood chips on the Q all the time, but it's a gas grill, and the wood smoke flavor is really negligible, especially for a quick cook like a burger or steak.
TY for your comparison... Question: I do Ribeyes/NY Strips, most of the time... I usually stand the steak, on the fat side first. Rendering and blistering the fat then grill (on grates) similar to you. Don't you render some of the fat first? Love to hear why not.
P.s. I am using a Weber LP SP-E-335, with griddle option and/or Grates.
Yes, I do that at times as well, especially if the layer of fat is a bit thick.
@@GallaghersGrub TY
Whoah what knife is that??
www.thymeandtablekitchen.com/product-page/13-piece-slim-block-set
Great videos!! Keep it up
Thanks duke. I've got a bunch more videos on the way.
City Escape Griller awesome! Looking foaward to it.
I thought I saw somewhere that you should only use the griddle on the right side. Don't really know what difference that would make.
The instruction manual says to use it on the right side. This was the first time I tried it on the left, and I noticed no difference.
Dear City E Griller, what Webber Q gas valve setting are you cooking : Medium or High ?
For steaks, grill on high. Preheat for about 12 minutes. Get the grill as hot as it can get.
L'ho appena acquistato Q1000 stasera lo proverò e ti saprò dire😉
The Eagles' album Hotel California. Vinyl or CD? Same with steak. Grates! ;)
I'm thinking vinyl. But what do I know, I use Spotify.
@@GallaghersGrub 😱 heretic ! 😉
Its not the salt or the grill marks.
It's all about the charcoal flavah!
Charcoal flavah can't be beat. Cheer Tee Jay!
Can you use 2 greats on the q 1200 please, (it says you can only use it on the right hand of the grll)
Weber warns against using 2 grates at once. I typically use mine on the right side, but in this video I tried using it on the left side and noticed no difference.
@@GallaghersGrub I wonder why you can't use two at once, perhaps it's air flow, thanks anyway, Keep On Grilling, from England
Great demo, but you needed to drink some water to clear you pallet before the 2nd bite.
You should let the Q heat up for 30 minutes. The thermometer should be maxed out before you throw the steaks on.
10-15 minutes is enough time to preheat. The griddle insert affects the accuracy of the built-in thermometer.
Those steaks look so good....damm
They were Bill. The things I do in the name of science. Cheers man!
Interesting about the saltiness, never thought about that. You might want to redo the test, cooking them separately as the smoke from the grate steak also flavored the griddle steak. I was taught that the reason grate-cooked steaks tasted better was because the fat falling into the heat source (ideally wood or charcoal) caused smoke and flare-ups which added to the flavor. My favorite is a hibachi or kamado charcoal grilled steak, but I use an LP grill for convenience.
When I have time I always fire up the kettle. Not only does it taste better, but I enjoy the fire itself. That said, there's something definitely to be said for the ease of pressing a button to grill up a quick lunch or after a long day. Appreciate you watching Don. Cheers man!
lol I thought he was going to eat all of it before he figured it out.
Ha! These were pretty tasty.
#WeberQ4Life
RRRRRando. Thanks for watching in the desert!
If you don't equaly measure the salt you can't make a proper comparison.The grill steak may have been saltier because it had more salt. Also the "maillard " effect of grilled meat would be better on the steak which had the largest grilled surface.Stripes look pretty, but so what.
I think I will redo this and use less seasoning on the griddle steak. Since it cooks in its own juices it needs less.
Webbers boil steak so well
One of my fav grillers UA-cam , always look forward to your grill’N videos
Thanks al. Really appreciate the kind words. Cheers man!
Heya from Germany! I'm also joining the ranks of the ones who bought this grill based on your videos. Thank you very much for the time and effort you're putting into these videos, it's great that you are also mentioning how long they should be kept on which side, temp etc.
Thanks for watching in Germany! I've got a lot of ideas so many more vids are on the way. Enjoy your Q.
You definitely kept the audience on the edge of our seats. 👌
Appreciate the kind words Lefteris. This was a fun one to grill, and eat.
Yes, I didn’t even get to the final verdict. Watching him think about the flavours he’s tasting was too much. I had to run off and cook a steak haha.
It is impossible to watch you taste the steak without salivating! Thanks for the reviews, bought a q1200 here in the UK and haven’t been disappointed especially since I’ve been using your cooking techniques 👍
Thanks Paul. Enjoy your Q in the UK. Cheers!
I start by searing on the griddle, then cook on the grill grates. Best of both worlds, IMO.
Good tip!
Surely there was a difference other than saltiness. One is cooked over a hunk of metal with a little wood smoke and the other is cooked directly over a wood fire with bursts of fat dripping and vaporizing over the coals as well as wood smoke. And all you detect is a slight difference in saltiness? I think you could have done a better job of analyzing.
Update: I assumed you were cooking over charcoal. I just watched your Weber Q review and I see it’s a gas grill. That explains the lack of nuanced flavors.
Yeah, no wood smoke, but still amazing steaks. Thanks for watching emmgeevideo. Have a great weekend.
I think the griddle tasted better because it cooked in it's own juices while the one on the grates the juices just drip down.
I think next time if I salt the griddle steak less and use a griddle press, it will win.
In my opinion the steak cooked on the grate the juices drip down, vaporise & rise to give that bbq flavour to the steak. The griddle plate you may as well use a frying pan. But I’d eat a nice steak from either side.
@@Jevandtieriel True. You need smokiness when you grill. Otherwise just use the cast iron pan in the kitchen.
damn no grill marks on the griddle. Steak without grill marks is unholy.
Right on sunnyj!
Awesome video. Just what i was looking for. heres a mistake you made while tasting. You didnt cleanse your pallet between bites. I know that sounds snobby. But flavors are transported through oil in the food your eating. Your first bite oiled and prepared your pallet for the second bite and the third. This is one reason why wine is pared with some foods. Now. The not so snobby version. You can cleanse your pallet with any booze. You can also just eat saltines. Bread works but its the dryness that soaks up the oils and cleans the pallet for the next bite. Im not a terrible snob but if you totally die inside from the awesomeness of the first bite, then cleanse your pallet after each bite and every bite will be that awesome. Now, my critique concluded, the grill side may still have been the better side to you but you will never know for sure because you didnt cleanse your pallet between bites. Lol.
He licked that fork clean shouldnt be any thing left on that fork mate 😀
Who cares about salty, most importantly how is the flavor between the 2? One could have been salted more then the other so it’s a weird review in my opinion
The main problem with griddle is smoke :( so i have to use grates...
That can be a problem, especially if you grill on a balcony in an apartment complex.
Great subject. For steaks, I like the flame flavor, so it’s grates for me. Burgers are a different story. That crust from the griddle is what puts it over the top. Thanks.
Sounds about right to me. Cheers man!
This guy grills
I think your biased 😂
you seriously think this is an option a griddle? for a $20.00 steak?, if your going to griddle your steak lol might just do it on the stove DUH!.
Have you had one on the griddle? If done right nothing better. Trust me I was a non believer but now 90 percent of my steaks on the Blackstone
Big Mac vs. Flame Broiled Whopper. I love both, but the taste edge goes to the Whopper. Best of both world's? Big King Whopper with their copy of Mickey D's special sauce. :D
You can’t beat burger kings cold burgers with a cold slice of cheese
I have a Weber Q 1400 electric grill, (can't have gas) and I got the griddle insert. Not a good choice for electric grills. Regular grates work very well, for an electric. The griddle, not so much.
In theory, the griddle should be tastier because of two things. First of all, on the griddle 100% steak surface comes in contact with hot griddle where the Mallard reaction occurs which give that nice aroma. Second, as you've said, there is no dripping of juices so the steak might be a little bit more jucier with more retained flavor. The difference would be if you have a wood BBQ where wood adds additional aroma. Anyways, love my Q gril !
Brilliant explanation... I was looking for an answer (technical answer than just visual appeal of grill marks) like u said unless it's a wood or charcoal grates I guess "technically" it's the flat pan that's better 🤔 Thanks for your comment.
Just an afterthought... please advise me... is it true that we use LESS oil when we do the same size steak /portion of meat on a Grill Pan compared to a flat griddle pan?? If the answer is Yes... then I guess Grill wins 🏆 😋... please share your feedback on this. Thanks for your time!
@@sanjaymu74Thanks. I use very little oil - just to cover the meat so it doean't stick - not much difference between two methods. Sometimes I season with a bit of olive oil afterwards.
@@wtony101 thanks a lot for your helpful information
The Weber Q does awesome whole chicken too...!!! Just falls apart 👍 Warm grill up while you oil and salt & pepper the chicken, pop it in the middle of the grill, turn heat to minimum, shut lid and leave it alone..!! 90 mins for a small/medium chicken....perfect 🐔🐔👌😀😀
Totally agree. My most viewed video is a whole chicken. Came out amazing!
Because of the element of potential error I would have cooked them both without any seasoning. You would have gotten more accurate results. But we all know the griddle is better. LOL
If you like this, be sure to check out our 3-part series on restoring and cleaning Weber Qs: ua-cam.com/video/B5gfvDIoUkU/v-deo.html
its not the grill or griddle , its the steak. i use what i have. i've had some good steaks on a coleman camp stove and some bad steaks on my weber 3 burner. its all about the steak, and the seasoning. but, you had my mouth watering.
Right on! Starting with good ingredients is always the best idea. Cheers Doug!
Lovin’ the steak off. Those steaks looked phenomenal.
Canada in the house! Cheers man.
Grates if you are cooking with a wood fuel for best flavor. Griddle for anything else.
Thanks for watching. Cheers Thejrb11!
Your test is flawed b/c other than cooking on two different surfaces you did everything the same. When using a griddle surface on a grill, you need different/proper cooking techniques. Appreciate the effort. Keep-em coming!
Isn't really a fair comparison the griddle steak is going to get all the smoke flavour from the grill steak, need to use separate BBQs to get a proper comparison
It’s interesting.
I feel like the grates one would drip all the yummy juices out. I thought the grates one would be healthier but not as nice.
I don’t know if lamb is popular in America but the best part about cooking lamb is that the fat from the lamb makes everything else taste so good. Mushrooms and potato’s cooking next to the lamb are amazing. Ad some garlic and salt to the mushrooms and you have a winner. I normally do all that in an oven or frying pan. I’m still trying to learn how to cook on a grill haha.
I love lamb, but my lamb videos never get any views. Kind of surprising because I think it's delicious.
The fat is healthy, you want that. Tons of nutrients
From the expressions on your face, it looks like you liked the fiddle steak better. But you know your taste buds best.
insane how you got that first shot of both steaks done, side by side. Wow! well done!
Thank you. Appreciate the kind words. Cheers!
Gas bbq ? Might as well pan fry it in cast iron
A cast iron pan does make for a great steak.
I love my weber q i dont need a big one. Interesting you cut as a lefty and eat as a righty..im left handed
A ribeye is like sex; when it's good, it's great and when it's bad it's still pretty good! :D
What i like about cooking meat on grates is that all the residual moisture drips away and your meat doesn't end up swimming in it
Yes, I think with a few tweaks though the griddle steak would be equally fantastic.
I like my steak and burgers to retain their juices and cook in their fat!
Trust me for my subscribers I NEED to eat two steaks, 😂
Sacrifices need to be made for the greater good.
Gas lol way to ruin a steak.
I get great results, gas or charcoal.
I think you let the grill marks influence your decision.
Totally agree. Curious as to WHICH model of Q-grill and temp setting you used?
Y'all Be Safe!
Saw that one coming.
Please! I respect your video but, I do not agree. Appearance wise? Do people eating at my BBQ really choose because of some stripes? By the way, the steak will be cut when served, making the stripes disappear. Salty? Now you learnt and next time just use less salt when cooking with the griddle. Blind tasting should be a better options.
I like the look of the grill marks, and I think a lot of taste is eating with the eyes.
Please don’t push on your steaks the way this dude is doing.
Why? These aren't burgers. All the juices aren't coming out.
If I were cooking those steaks bums be using that grill to your left
Who gives a crap about appearance. "The grill marks look better" who cares, it's food, not a painting. Maillard reaction, even cooking, these things are key, and grill marks by their very nature are unevenly cooked meat. Your test is faulty, sounds like you need to change your prep between the 2 types.
Hey thanks for watching man. I think appearance has a ton to do with taste. Just look at any plate at a high quality restaurant. If I were to redo this test, I would use less seasoning on the griddle steak.
This is bad science in quite a few ways. F
Yeah. Basically the flat side won. You can't say 'this side loses b/c it came out a bit too salty'.
Thanks for watching. Pleas post your own videos and I'll critique them.
So 😅 sired steak on a griddle is superior... Just us less salt😮
That looks Jean-Claude Van Damn fine steak.
Had mixed grill tonight; two ribeye steaks, about the same size as yours, and four St Louis Ribs coated with Ah-So Chinese Barbecue Sauce. I preheat my Q3200, with the hood closed, until the thermometer reads at least 550f. Drop the steaks on the grill at an angle and grill them with the hood open for 2 minutes, then give them a quarter turn and grill for 2 more minutes, Then I flip them and grill for 2 more minutes, and for the final step, give them another quarter turn so they are in the same position as when I started and grill for two more minutes then remove them. Get those steakhouse diamond sear marks and the steaks are medium; the way we like them.
Interesting that you grill with the lid open. I haven't tried the 3200, but I'm sure it runs hotter than the 1200. The 1200 pretty much always needs the lid closed. I like the diamond grill marks idea.
The Weber Q is the most over rated over priced BBQ on the market. How can it possibly be any better for grilling steak etc. It has a heat source below the plate/grill and a lid. Same as any other.
I bought a used one for under $100 and it cooks a great steak.
Flat top needs a few more minutes per side. Just me but that’s it just me. I prefer a grate steak, but the bit every once in a while I love a pan fried steak. Which should be similar to a griddle steak.
Can't go wrong either way. Cheers!