Little tip from the pros: use the fat cap to oil your griddle. Renders the fat, infuses flavour and you'll get clean plates back because your diners will want to eat it. ... Because it's AMAZING
Been loving doing steaks like this since I saw this video a few weeks ago - went all out for my best ones yet last night: Got 3 bone-in ribeyes from Whole Foods, seasoned with sea salt and black pepper the night before. I also made some compound butter out of Kerrygold/garlic/thyme/rosemary/parsley/sage and put it in the fridge the night before as well. I pulled steaks out of the fridge about 45min prior to throwing on the griddle. Got it screaming hot at about 550F surface temp, used some Kerrygold on the griddle before throwing them on using your 2 min/2min method, then every 1min afterwards. Pulled the steaks at 120-125F and dropped slices of the previously made compound butter on top. They were AMAZING. They were served with fresh cut cubed russet potatoes seasoned with most of the same ingredients as what was in the compound butter, and some yellow/green squash and sauteed onions. Funny enough - the steaks were cooked for a friend who has been thinking about buying a griddle for himself, I figured there's no better way to convince someone it's worth it than a good ribeye.
Same... first time I thought I actually knew what I was doing. Used Sam's Club top sirloin. Thought the butter wouldn't hold up to cooking on the griddle top for that long. Glad I trusted the process. Many thanks @TheHollarBBQ
Excellent job. The American test kitchen does it the same way. Flipping it every 2 minutes and then every minute. Beautiful crust. I just bought a flat top griddle and I’m going to do this too thanks
I do enjoy cooking on a flat top. After 3 years with my blackstone I needed to replace it. The Pacific NW does a number on outdoor products. I did switch this time to a company called grilla grills. I got their primate griddle. It is more money but worth checking out. Its built like a beast. Although you cant go wrong with blackstone either. I do have a video on the primate if you want to check it out.
Big props on keeping a clean hand and a dirty hand. So often I see griddlers cross contaminate raw meat with hands and spatulas. Spectacular effort all around
Thank you sir. I always try and keep a clean hand. Especially shooting a video. I will get eaten alive by people on UA-cam if I don’t. Lol. Thanks for checking it out.
I think your carry over on that steak brought you up to probably 130 even though you pulled it at 120, had a beautiful crust my friend, keep up the good work
I was taught when butter turns brown, its now burnt. thus flavor issues. but ive seen it many times on griddle videos? thoughts anyone? good video though. def got the sear down. and the griddle top looks super
The butter shouldn’t be added onto a griddle if you’re going to be cooking for that long. The only way to avoid it going black and then there for a better is to add oil and with the butter. If you really want that taste towards the end of the steak being done you can mix up some melted butter with time and fresh garlic and basil the steak and both sides with it
Just made the first steaks for my wife and I on my new Traeger Flatrock after watching this video. Two nice looking NY Strip from a local meat market. Mine were maybe slightly less thick than yours and at the 6 minute mark I was getting temps at 150 so I removed them. They were good but had no pink at all. I preheated and cooked on the level between med and high but also had the left and right burners on low as well. Not sure if this was the issue or not or my steaks were just not quite thick enough to go to 10 minutes.
Thanks for the tips. I just got a Blackstone Griddle this past weekend and will be grilling some steaks soon. Also, excellent knife. We have the same set and love them.
Thank you for helping destroy old myths, such as you'll ruin a steak by flipping it too often. I've always known it to be BS, but for some reason the belief persists. Absolutely nothing negative results from turning a piece of meat several times.
You have to cook lower temps. Once the steak starts getting to the temp you want heat one side of the giddle, throw a little butter down and finish the sear. If its already seared good then no need too. Hope this helps. Just so you know I no way support cooking a steak well done. LOL
This is great and looks well cooked but the fat would be inedible. Do a taste test where you also hold the steak up to cook the fat and it is insane the difference. I feel so much better being able to just eat it all than leaving meat behind so I don't get the fat, plus it actually ends up tasting great
Every video that I watched and said Put it on the grill and leave it alone clip it one time and that's it seems to me he's messing with it too much but an awesome video it does look good
I’ve cooked steak every way you can think of. What I found about this method is when you time and flip it cooks pretty even. On the flat top if left too long on one side too long the crust can get a little too done. If I’m grilling over fire I usually flip once. Thanks for watching.
It looks great, but i just cant imagine using butter as your main cooking fat on a 500+ degree griddle and having it taste like anything other than burnt butter. Theres a reason why its only used at the end stages of the cook as a basting agent.
Don’t remember where I heard this but I was under the impression that the more you turned your steak the more chewy it became? Do you ever have the problem? I mean the finish product looks amazing!
I’ve cooked steaks every which way. The trick is buy a good quality steak and cook it to temp. No matter the method you can create a great steak. Thanks for watching.
@@TheHollarBBQ I'm new to grill cooking and cooking meats in general and i've figuerd out on my own, the biggest part is figuring out what heat works for you
Really any kind of normal steaks that cook good quickly. Ribeye, new yorks, sirloins. As long as its a good cut of mean and of good quality you are golden. Thanks for watching.
I had it on almost high. Maybe just a tad higher than medium high. No idea what the surface temp is. I let it heat for about 15 minutes or so until it can heat my hand up good when I put it over the cooker. Hope this helps.
Depends on what Im cooking. Most cooks are medium to medium high. Seafood like shrimp a little lower. What I have learned is if you cook too high for too long it will burn the seasoning and make it flake off.
I get what you're saying about the butter, because generally it is used finishing/basting, but this could be his preference. Same as your comment about the Montreal... Taste is completely subjective. Too much for one person could be not enough to another. Not many absolutes in cooking.
The steak crust may be a tad burnt(well the pepper at least) I always recommend everyone pat their steak dry before throwing on the grill. Less they boil their steak. I would recommend everyone cook their fat cap too. If you wanna avoid the burnt butter you need to add a little bit of oil in there with it
Little tip from the pros: use the fat cap to oil your griddle. Renders the fat, infuses flavour and you'll get clean plates back because your diners will want to eat it.
... Because it's AMAZING
Been loving doing steaks like this since I saw this video a few weeks ago - went all out for my best ones yet last night: Got 3 bone-in ribeyes from Whole Foods, seasoned with sea salt and black pepper the night before. I also made some compound butter out of Kerrygold/garlic/thyme/rosemary/parsley/sage and put it in the fridge the night before as well.
I pulled steaks out of the fridge about 45min prior to throwing on the griddle. Got it screaming hot at about 550F surface temp, used some Kerrygold on the griddle before throwing them on using your 2 min/2min method, then every 1min afterwards. Pulled the steaks at 120-125F and dropped slices of the previously made compound butter on top. They were AMAZING. They were served with fresh cut cubed russet potatoes seasoned with most of the same ingredients as what was in the compound butter, and some yellow/green squash and sauteed onions.
Funny enough - the steaks were cooked for a friend who has been thinking about buying a griddle for himself, I figured there's no better way to convince someone it's worth it than a good ribeye.
Glad it’s coming out good for you.
Followed your instructions last night and quite possibly cooked the best steak I have ever made!
Nice glad you liked it.
Same... first time I thought I actually knew what I was doing. Used Sam's Club top sirloin. Thought the butter wouldn't hold up to cooking on the griddle top for that long. Glad I trusted the process. Many thanks @TheHollarBBQ
Excellent job. The American test kitchen does it the same way. Flipping it every 2 minutes and then every minute. Beautiful crust. I just bought a flat top griddle and I’m going to do this too thanks
Looks delicious. I just would have seared the sides real quick too. Good job👍
That steak is perfect 😍, and it would be a sacrilege to add steak sauce.
Yeah this video is the only one I needed to convince me to get a blackstone! 🔥
I do enjoy cooking on a flat top. After 3 years with my blackstone I needed to replace it. The Pacific NW does a number on outdoor products. I did switch this time to a company called grilla grills. I got their primate griddle. It is more money but worth checking out. Its built like a beast. Although you cant go wrong with blackstone either. I do have a video on the primate if you want to check it out.
That's a nice-looking steak. New friend here full watch. Thanks for sharing. 😊
Big props on keeping a clean hand and a dirty hand. So often I see griddlers cross contaminate raw meat with hands and spatulas. Spectacular effort all around
Thank you sir. I always try and keep a clean hand. Especially shooting a video. I will get eaten alive by people on UA-cam if I don’t. Lol. Thanks for checking it out.
Grill marks... Who needs grill marks when a steak looks that good Well done😎👍
Thank you very much.
grill marks are overrated. this steak looks delicious
@@Shannyfrizz Shanny "git's it"...
Can't get a good sear on a Grill.
nice job , will do this on my weber flat top , what about searing the fat against the side walls of your flat top
I think your carry over on that steak brought you up to probably 130 even though you pulled it at 120, had a beautiful crust my friend, keep up the good work
TheMayo3411 thank you very much.
I was taught when butter turns brown, its now burnt. thus flavor issues. but ive seen it many times on griddle videos? thoughts anyone? good video though. def got the sear down. and the griddle top looks super
The butter shouldn’t be added onto a griddle if you’re going to be cooking for that long. The only way to avoid it going black and then there for a better is to add oil and with the butter.
If you really want that taste towards the end of the steak being done you can mix up some melted butter with time and fresh garlic and basil the steak and both sides with it
I would use Gee or clarified butter if i didn't use wagyu tallow. Way higher smoke point, same butter flavor.
Time 2 cook 3 minutes each side then 2 each side cooked to perfection i use butter or lite olive oil cook on high
Cook on high for 3 minutes each side? What’s the inside like? Medium?
Man oh man, that is one good looking steak my friend!!!
Thank you very much.
My kind of steak
Looks great. I love my Blackstone
Thank you very much.
Love what the butter did I will try that instead of oil looks like a Gordon Ramsay steak! I may have seared the fat cap tho
I seat the fat sometimes. Sometimes I just can’t wait. Lol. Thanks for watching.
Me before watching: Just another unnecessary gadget.
Me after watching: Honey, we need a blackstone!
Beautiful crust, beautiful steak, beautiful color and beautiful knives!
Thank you very much.
Loved the video just got my blackstone today going to try this out tomorrow 😀
I just got a Blackstone yesterday too. I’m so excited but nervous 😂
Just made the first steaks for my wife and I on my new Traeger Flatrock after watching this video. Two nice looking NY Strip from a local meat market. Mine were maybe slightly less thick than yours and at the 6 minute mark I was getting temps at 150 so I removed them. They were good but had no pink at all. I preheated and cooked on the level between med and high but also had the left and right burners on low as well. Not sure if this was the issue or not or my steaks were just not quite thick enough to go to 10 minutes.
My advice is only go by temp. If you pulled them at 150 they were already over cooked. I usually pull mine when they hit about 125.
@@TheHollarBBQ I'll definitely do this sooner. I had not reached the blackened effect very well yet so I was holding out. My bad.
I knew that was gonna look good when I saw how easy the knife went though it! Happy new year!
Thanks! for the tutorial. New to 'griddling'. This video a Big Help. Techniques differ from charcoal for me.
Glad to help. I have many videos from cooking on a griddle to a smoker. Thanks for watching.
You cook steaks the way I do. Salt and pepper and a little butter.
Yep perfect I was worried for a minute.
Just subscribed! That was a good looking steak!
I’m not even hungry, but damn that looks good. Nice job!
I’m getting me a blackstone !!!!
Thanks for the video. New to griddle cooking. Looks simple and delicious!
Just seasoned my new blackstone fixing to grill some dead cow
Great job, just got my blackstone, hope I can find one of those steaks at $7.80lb. In these days. Maybe some groundbeef.
No kidding, more like $15 a lb. minimum around Portland OR
Thanks for the tips. I just got a Blackstone Griddle this past weekend and will be grilling some steaks soon. Also, excellent knife. We have the same set and love them.
No problem. Let me know how they come out. Thanks for watching.
Sizzleing good time ! nice cook!
Thank you very much and thank you for watching.
That looked delicious! Great Video!
Excellent video. I would imagine the vegans would convert if they saw this!!
Sweet, looks great and the Blackstone is so much fun and easy to use! Cheers!
Thanks a lot.
Thank you for helping destroy old myths, such as you'll ruin a steak by flipping it too often. I've always known it to be BS, but for some reason the belief persists. Absolutely nothing negative results from turning a piece of meat several times.
Yup. The only time I don’t flip during a cook is when I am reverse searing and bringing it up slow.
@joshypoo79 Thats an interesting point. Theoretically youd be squeezing the juices out leading to a tougher steak.
Ugh Man ,,,,,,,,Looks Incredible,,,, 👍🏻👍🏻🇺🇸
Thanks a lot.
Looks excellent
Looks good , over cooked for me but still looks good ..
Wife likes it well done how to keep it from burning !
You have to cook lower temps. Once the steak starts getting to the temp you want heat one side of the giddle, throw a little butter down and finish the sear. If its already seared good then no need too. Hope this helps. Just so you know I no way support cooking a steak well done. LOL
Find a new wife
Oh and your pepper that was on the left side, I thought it was whiskey. Lol.
If you wanted more well, would you need t lower the temperature so it did not get to brown
What you want to do is start off the same way as me and once it gets to be about the color you want lower the temp to finish.
Mmm butter that earlier on without oil mixed in adds a nice hint of burnt bitterness.
Looks great. Thinking about getting a black stone
Thanks you will love it.
I’ve been thinking about searing on the black stone and cooking it on the Traeger.
Do it in reverse order. Bring it up to temp on the Treager then sear it on the Blackstone.
@@TheHollarBBQ great idea !
Most beautiful steak
Great Job.
Ken: It’s a beautiful piece of meat
My sick mind: That’s what she said🤭🫣!
🤦🏾♂️🤷🏾♂️🤣🤣
Looks great!
Thank you very much.
How long did it rest before cutting
10 min or so.
My brother, a butcher says prime strip is the best cut. After watching this, I'm a believer.
I really like them.
I'm going to try it... even though right now the prime prices are astronomical.... but I think I'm worth it.
@@briankillian5248 we’re all worth it.
This is great and looks well cooked but the fat would be inedible. Do a taste test where you also hold the steak up to cook the fat and it is insane the difference. I feel so much better being able to just eat it all than leaving meat behind so I don't get the fat, plus it actually ends up tasting great
Nice 👍🏾
Wow that was a fantastic lookin steak👍👍👍
Thank you very much.
2 min 2 min would be perfect for me, maybe 1 an 1.
That made me hungry, and I'm sitting here eating a banana. lol
Temperature is important. What temperature do you cook on the griddle???
thats what im wondering. What temperature is medium-high heat??
Filet mignon is the best!
Every video that I watched and said Put it on the grill and leave it alone clip it one time and that's it seems to me he's messing with it too much but an awesome video it does look good
I’ve cooked steak every way you can think of. What I found about this method is when you time and flip it cooks pretty even. On the flat top if left too long on one side too long the crust can get a little too done. If I’m grilling over fire I usually flip once. Thanks for watching.
Wow! Way overcooked, but great technique. Thanks for sharing.
Went to Sam’s last weekend, it is $16/lbs.
Nothing like a good steak.
I agree.
Everyone thinks the only good steak is one made in the bbq Pitt but honestly on a griddle there just as good
I agree. Comes out outstanding. Thanks for watching.
THB,
That looks delicious, cant go wrong with salt, pepper and butter.
Peace Luke T
Thank you sir.
Perfect 👌
You’ve definitely convinced me I need a blackstone. Now to get financial advisor aka wife to agree. That steak looks amazing
Thanks man. You will be happy you have one. Just so easy to cook up a lot of great food.
Explain you won't dirty any dishes while cooking! Easy win. Cheers!
Beer Champ BBQ got one ordered now.
@@SimpleAtHomeQ Nice what did you go with?
TheHollarBBQ 36” blackstone 4 burner. Nothing fancy
It looks great, but i just cant imagine using butter as your main cooking fat on a 500+ degree griddle and having it taste like anything other than burnt butter. Theres a reason why its only used at the end stages of the cook as a basting agent.
What’s your temperature?
You proved that you can keep flipping your steak.. wonderful app I will follow
Yes it truly is about consistent timing. As long as you cook both sides equal you are good. Thanks for watching.
What is the actual temp of cooking surface of Blackstone? Medium high is kind of vague. Thanks!
They’ll go up to 560°. Id sear on high personally.
Grill top temperature (s)
Don’t remember where I heard this but I was under the impression that the more you turned your steak the more chewy it became? Do you ever have the problem? I mean the finish product looks amazing!
I’ve cooked steaks every which way. The trick is buy a good quality steak and cook it to temp. No matter the method you can create a great steak. Thanks for watching.
Glory to God...thats a good lookin steak...yum
thanks alot. It was really good. Thanks for watching.
What degrees is a little below high on the blackstone
Go to high the turn back a half inch.
You said medium to high heat, have you ever used a surface thermometer on it so have an idea of what heat that would be?
No sorry. I have been meaning to get one and do that. I do know it’s over 450.
@@TheHollarBBQ I'm new to grill cooking and cooking meats in general and i've figuerd out on my own, the biggest part is figuring out what heat works for you
Beautiful looking steak..I just purchased a blackstone and I can’t wait to use it..what other kind of steak is good to cook on the griddle
Really any kind of normal steaks that cook good quickly. Ribeye, new yorks, sirloins. As long as its a good cut of mean and of good quality you are golden. Thanks for watching.
TheHollarBBQ thanks
Man that looks good!
Oh it was. Thanks for watching.
amazing content
hope you keep update :)
Thank you very much. I have alot planned. Just trying to find the time. Thanks for watching.
Way to cooked. Nice crust, looks good, I’d just got 3 mins a side and call it a day.
What temp do you bring your blackstone up to before cooking the steaks.
I had it on almost high. Maybe just a tad higher than medium high. No idea what the surface temp is. I let it heat for about 15 minutes or so until it can heat my hand up good when I put it over the cooker. Hope this helps.
Hi new griddle cook here. Do you keep the temp of your griddle to medium high?
Depends on what Im cooking. Most cooks are medium to medium high. Seafood like shrimp a little lower. What I have learned is if you cook too high for too long it will burn the seasoning and make it flake off.
@@TheHollarBBQ good to know. Still trying to figure everything out
What temp do you get your blackstone to before putting the steaks on?
HOT! Just before you drop the meat on it, put the butter on the hot griddle, then drop the steaks on and watch happiness come alive!
450-500
Niiiiice
youre burning the butter use a high burn point oil
Perfectly done steak dude. Very impressed
Rick Hunter well thank you very much.
Try Lawry Salt. Montreal is too peppery. Js
Nvm. You burnt the butter instantly. This is why it is hard to take noobs seriously. Not subbing, figure it out man.
I get what you're saying about the butter, because generally it is used finishing/basting, but this could be his preference. Same as your comment about the Montreal... Taste is completely subjective. Too much for one person could be not enough to another. Not many absolutes in cooking.
Put that sucker on a plate to save those juices.....sop up with roll.....guuuuud
What was the temperature of the grill when you put the steak on it?
Did not temp it but I know it was north of 500.
TheHollarBBQ so basically turn the burners high?
The steak crust may be a tad burnt(well the pepper at least)
I always recommend everyone pat their steak dry before throwing on the grill. Less they boil their steak.
I would recommend everyone cook their fat cap too. If you wanna avoid the burnt butter you need to add a little bit of oil in there with it
Looks great. How long do you let it rest?
Between 5 and 10 min.
How long do you rest?
Oh maybe 5 min.
That steak is medium well. I’d still devour it though. Very nice.
Thanks for watching
wrong o
Is the burner setting on high?
Almost high. Not all the way a little backed off. Thanks for watching.
Are those steak knives serrated?
No they are not.
When the air is cold, cooking on the griddle takes longer.
So ten minutes 5 each side
u fucked up. Over cooked. made me cry.
Once you go black....