Greg, just to be clear regarding "bringing the steaks to room temperature before cooking", that applies only to the very outer part of the meat. It takes over 12 hours for a 1.5 inch thick piece of meat to reach thermal equilibrium, by which time the meat is way past the danger zone for pathogens. The peppercorn flavored tallow looks really appealing! I'm gonna try that tonight!
There is an old famous restaurant in Redding, CA called "Jack's Choice Steaks" and all they cook their steaks on is a griddle in the restaurant. I was curious how much of the pepper flavor came through with the tallow... Steak came out pretty dang good looking. Cheers.
Nice having all the top line cooking equipment money can buy. I have a Charbroil x200 tabletop that is perfect for steaks. Gives a nice cross hash sear with char. Steaks look tasty Greg!
Very nice cook, Greg. I used to think cookin a steak on a griddle or in a skillet was the fastest way to ruin a steak. Then I bought my Blackstone, I don't think that anymore. It still doesn't beat a quick sear over charcoal or wood, but it's pretty tasty. Great video, Greg.
Nice demonstration on multi-flipping, those steaks came out looking fantastic! Those exploding peppercorns cracked me up. Do you think you could reuse those for like a pepper sauce or a compound butter?
Sup Greg, those are beautiful Ribeyes bro, only cut other than a burger with tomato I can eat, the ingredients you used I'm very familiar with all asian ingredients and looks great, on flattop or cast iron agree can't just flip once, well always flip as need right, I have to pull off between 120-125 or someone else eats it, I did years messing with how long room temp ect . And found no real difference, but still we take out 15-30 min before, no biggie while prepping ect, looks like butter, I could eat it, ribeye prices crazy on East coast, wonder if difference? Even flank, damn even chicken prices crazy lol, I love the cap, girlfriend loves the eye, so 1 steak enough for both, once a month like sex🤣 😂, another great cook, good to see ya brother 👊, tyvm tc 🍔🥩😊
@@BallisticBBQ I agree, I still don't cook cold meat, don't care about science, or tests done, seems harder to get consistent cook when meat cold, mending difficult, meds had to take damaged kidneys, getting very hard, videos keep ming going, can pass it on, if something ist cooked right and tender I have to pour in crockpot lol, better than puree, but brother learning everything I know, and watches your videos.. tyvm tc 🍔🥩
Awesome looking steak, brother! I couldn't help but wonder about your video production and how much 4k footage you had after that 5 minute steak cook with 4 cameras. My hard drive would be yelling at me ;)😅😅
Thank you Brian. Yeah, I was having a huge problem with my hard drive filling up. Now when I'm editing, I am running everything through an external hard drive. So, not one second of footage goes onto my computers drive. It's a game changer... If you're using Final Cut, I can help you with this.
This can be done on a Blackstone, skillet, any type of griddle. Medium high on your Blackstone 300 ish? You just want to make sure that it's not screaming hot.
Greg, just to be clear regarding "bringing the steaks to room temperature before cooking", that applies only to the very outer part of the meat. It takes over 12 hours for a 1.5 inch thick piece of meat to reach thermal equilibrium, by which time the meat is way past the danger zone for pathogens. The peppercorn flavored tallow looks really appealing! I'm gonna try that tonight!
Thank you, yes. I wish I had explained that a little better.
I was shocked at how those turned out. Great job!
Thank you, Daniel!
There is an old famous restaurant in Redding, CA called "Jack's Choice Steaks" and all they cook their steaks on is a griddle in the restaurant. I was curious how much of the pepper flavor came through with the tallow... Steak came out pretty dang good looking. Cheers.
Light pepper flavor. You can get more pepper flavor by breaking the peppercorns in a food processor of blender.
Great video as always Greg! I always feel so jealous of your neighbours smelling whatever you are cooking up!
LOL! Thanks for watching Scott!
Nice having all the top line cooking equipment money can buy. I have a Charbroil x200 tabletop that is perfect for steaks.
Gives a nice cross hash sear with char. Steaks look tasty Greg!
And this can also be done on a cheep stovetop skillet!
I'm trying that peppercorn hack. Thank you, Greg!
Cheers, Allen!
Ribeye for the win!
I'd love to break bread with you and your family someday Greg!
Very nice cook, Greg. I used to think cookin a steak on a griddle or in a skillet was the fastest way to ruin a steak. Then I bought my Blackstone, I don't think that anymore. It still doesn't beat a quick sear over charcoal or wood, but it's pretty tasty. Great video, Greg.
You are 100% right, but yeah... Flattops are pretty darn versatile. Hope you're feeling better brother!
Nice demonstration on multi-flipping, those steaks came out looking fantastic! Those exploding peppercorns cracked me up. Do you think you could reuse those for like a pepper sauce or a compound butter?
Nice cooked steak by-n-by!
Love Sunday coffee with Ballistic BBQ!
I love Sunday coffee period! CHEERS!
Good Lord that steak looked juicy!
Nice griddle.
Trying this on my Blackstone next weekend!
Enjoy Mike!
The Steak is looking perfect 👍👍👍
Thank you!
I'm going to try this with clarified butter instead of tallow.
Not a fan of fried steaks, but I'd give that a try.
Do you still have your blackstone greg? If so, do a comparison cook.
How is it that I have never seen this guy's channel before?
Another good one Ballistic! Cheers atcha brother!
Thanks for stopping by!
That griddle is kickass! Steaks are done to perfection!
Thank you! I'm loving this shiny beast!
I like my steaks well done, but I bet those tasted great.
They were really good! Give at least medium a try one of these days.
Holy shit, those turned out perfect! Who woulda' thunk? TKS!
LOL! Thanks for checking it out!
Wow, just wow.
Thank you for watching!
I'm trying this with some strip steaks tomorrow. TYVM
Lemme' know how it goes!
Dang i have some Sezchan peppercorns in the pantry and a griddle or two. I will have to give this one a go. Great video.
Here is my Szechuan Steak Video. It is really good! ruclips.net/video/QS8dHcAJhGg/видео.html
Still miss the beer at the end, but fantastic video!
Well, cheers at ya' James! I'll try and mix a few toasts in now n then!
Winner -winner!
Can that griddle run off of natural gas Gregg?
Bone-in is always best.
Sup Greg, those are beautiful Ribeyes bro, only cut other than a burger with tomato I can eat, the ingredients you used I'm very familiar with all asian ingredients and looks great, on flattop or cast iron agree can't just flip once, well always flip as need right, I have to pull off between 120-125 or someone else eats it, I did years messing with how long room temp ect . And found no real difference, but still we take out 15-30 min before, no biggie while prepping ect, looks like butter, I could eat it, ribeye prices crazy on East coast, wonder if difference? Even flank, damn even chicken prices crazy lol, I love the cap, girlfriend loves the eye, so 1 steak enough for both, once a month like sex🤣 😂, another great cook, good to see ya brother 👊, tyvm tc 🍔🥩😊
Yeah, and to clarify, it's not "room temperature" in the center. I just don't like the steak to be bone cold. Cheers, Ronald! Hope you're on the mend!
@@BallisticBBQ I agree, I still don't cook cold meat, don't care about science, or tests done, seems harder to get consistent cook when meat cold, mending difficult, meds had to take damaged kidneys, getting very hard, videos keep ming going, can pass it on, if something ist cooked right and tender I have to pour in crockpot lol, better than puree, but brother learning everything I know, and watches your videos.. tyvm tc 🍔🥩
Looks good, but you can't beat fire on a steak!
Fire-Good!
Wow, that looked fantastic. Thanks Greg.
Could I do this in a cast iron skillet? Thanks!
You sure could!
Num, Num, Num, Num, Num.
LOL! Thanks!
Just the weight of the knife and it glided thru
That is a freaking sharp blade brother!
ribeye is already fatty, then you add the fat with pepper.. holy jesus!!!!!!!!!!!! great vid!
LOL! I wanted to make sure I was preparing a healthy meal.
chicken lamb cow brain eye ball neck lungs liver tripe intestines feet skin tasty for me Sir
Awesome looking steak, brother!
I couldn't help but wonder about your video production and how much 4k footage you had after that 5 minute steak cook with 4 cameras. My hard drive would be yelling at me ;)😅😅
Thank you Brian. Yeah, I was having a huge problem with my hard drive filling up. Now when I'm editing, I am running everything through an external hard drive. So, not one second of footage goes onto my computers drive. It's a game changer... If you're using Final Cut, I can help you with this.
Steak cooked in grease??? I'll pass!!!
What is beef tallow? Is it just UK beef dripping?
That looks like a nice knife.
It really is! Thank you Billy.
Time and temperature. So simple yet so many people dont get it.
Amen!
Don't have the money for that griddle. My Blackstone works fine.
I work with a guy who bought a set of those knives. There unbelievable, he had a very minor issue with one, instantly replaced. With know problems.
Good to know Dan! I love the balance and the weight of this knife, and man is is sharp!
If you want a fine grained salt use canning and pickling salt.
It doesn't have additives and is cheap.
Try this with bacon fat. You'll thank me later.
What’s your boys favorite beef rib?
He loves beef ribs and steak.
Can this still be done on a Blackstone and what was the surface temp of the grill through the cook? Thanks
This can be done on a Blackstone, skillet, any type of griddle. Medium high on your Blackstone 300 ish? You just want to make sure that it's not screaming hot.
@BallisticBBQ Thanks Greg, great cook also..pink all the way through!