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It looks like they were cooked too long, because it looks dry...... Cook for less time and rest for longer then pour the juices back over the steak. We should all STOP using seed oils .......such as Canola.....the latest research shows they are literally killing us.....

Great video. Direct and to the point. Very informative. I Like the idea of poking holes in the meat to be able to tell when the other side is done...dont have to flip to check. Thanks for not telling us your life story or adding annoying music. I subscribed so I can learn more. Hopefully you still have the channel. Just started using a Camp Chef FTG 600 and I love it

what a mess oil splatting every where but it is looking tasty

Great job! I love my cast iron skillets. Sharpen your knives!

Those steaks look absolutely beautiful ❤❤❤❤❤

100$ where?lol

My wife and I could share one steak no problem. Thanks for the video!

Very well done, Ron. Looks delicious. Thanks for making this video. Cheers!

8:30 sorry, there is no crust there. your griddle isnt hot enough.

I was born and raised in Philly you did a good job up to the peppers and mushrooms.

Looks great, nice to change up a little.

I try not to eat a lot of red meat but that looks really good I've seen him in the store they're kind of expensive now haven't seen any that thick in the store they cut them soak there now they're like paper and they want to fortune for it

Thank you & cute kids 😉

Looks so dry I thought you'd get a splinter in your hand.

This is not how to cook a steak.

There are two pattys in a smash burger Cheese in the middle

Canola is toxic!

Great Video Ron!!! Looks good!

My go-to seasoning for steak is Montreal Steak Seasoning

smashburgers are entirely overrated. A grill BBQ is much better with a thick burger.

I have to try this. Looks delicious

Beautiful piece of meat.🙏

Great tips in here. I think I will do a 'half smash' during prep, so I can season the burgers before putting them on the grill...where I then can smash them down to your recommended thickness. They look yummy!!

WHOA! DID-JA WONDER ABOUT THE "WHYS" OF THE NAME OF HAM ?- - - BURGER ? ? DUH! xxxxx WELL- - - - TRY FRESH GROUND PORK, (BUTTS OR SHOULDERS) AND LIGHTLY ! ! ! PATTIED - - - NOT SMASHED! A PINK/TO MEDIUM WITH CLEAR TO/PINK-ISH (NOT BLOODY ! ) JUICY RETENTIONS.

Sear the burger while it is still a ball. It takes less than a minute. Then turn the seared side up and smash as usual without the waxed paper. The burger will not stick to the paddle.

This was great, thank you! I am always intimidated by cooking large steaks, thank you for the easy instructions, great tips and you explained everything easily for us home cooks :) the meal came out perfect! PS - avocado oil has a high smoke point too and doesn't influence the flavor, recently found it for searing meat/fish and its my favorite now

My pepper grinders always broke so I just use coarse pepper.

BEST PRESENTATION! I WILL FOLLOW YOU!

Nice composite decking.

Yum 😊

Season sear one turn each marinade or baste of rest enjoy

My buddy is vegan he told me he only eats pussy these days 😅

OMG sizzle best sound in the world

looks delicious makn tonight

I cook steak like this most of the time inside and it comes out almost as good as over the fire. I also do a London 10:19 Broyler in a cast-iron skillet. I live in Airazona. Most of the time it is too hot to cook out side. I like your show. Keep up the good work.

Hmmm. This really isn't a "smash" burger. Smash burgers were made at the time of the great depression starting in 1929. They were also called depression burgers because they only used a quarter of the meat. They are supposed to be topped with a mess of thinly sliced onions

I Also add a Little Worcestershire Sauce 👍

Montreal's steak seasoning mix is amazing on burgers

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No way I would eat this without cooking it more

I don't eat red meat for anyone period

I am more into medium rare, and for me a good steak will stand on its own. I am not into mushrooms except fresh in a salad, but do not like them when cooked. The garlic is great as well as the tyme.

Ouf 😮heureusement les enfants ne sont pas dehors 😊

Hum❤

I could never let my children or pets play outside.

I'm old-school - l don't order a steak by the "temperature "

I put all my balls on the blackstone first, Then smash all of them one at time let set maybe a minute. Flip them, Add the cheese then I close the lid to melt the cheese. Maybe another minute. Cut off the grill. Take them off and eat...

Like your process man, will try, good stuff!

Even though the Steaks look absolutely beautiful, the one you cut definitely wasn't medium-well. It looked medium-rare to medium.

Be liberal with the salt and will do the pepper, too, while the sides are exposed. Into politics much, my guy? lol. Okay, okay, love those steaks. They're beautiful, ENJOY!! 🥩