3 Easy Tips for Steaks on the Griddle
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- Опубликовано: 25 дек 2024
- Looking for cooking tips for steaks on the griddle? If you need help with how to cook steak on a griddle or flat top grill, then watch this! There are a hundred different ways to make Blackstone steaks, but these are my 3 biggest tips for cooking griddle steak.
For the full post on Blackstone steak, including how often you should flip the griddle steaks, how to season your flat top grill steaks, and FAQ's visit this post: theflattopking...
@BlackstoneGriddles #griddlecooking #steak #griddletips
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Grab more detailed instructions here...theflattopking.com/cooking-steak-on-griddle/
I personally can’t believe people are complaining about you talking! That’s how we learn from you. Don’t listen to them, listen to the majority of us. I don’t think it’s a problem at all. Please don’t change your format! Thanks for sharing your cooking with us.
I appreciate that Mark...yeah they want 3 min or so videos...absolutely not...
@@TheFlatTopKing I love your talking! I've learned so much.....even when you flub up your words! Ha! Don't change up a thing!!!! Long live the King!
I can read and follow a recipe, but the explanation is important. The talking is why I watch a video and not read a recipe. If I turn on a video and there is no talking - I immediately turn it off - they have nothing to teach me. 😎
It’s all tongue in cheek. When you put yourself out there it comes with the territory. Have tough skin or close your channel.
Yeah, dude is kind of wordy. But I think he's pretty good. Props to his wife for being patient and recording
This guy is NO NONSENSE ! Not just cooking but ART ! Awesome !!!!
I love that he explains everything he does. His videos are the best!
EACH VIDEO. IS A PRIVILEGE NOT TO MENTION EDUCATION AND TO SAVE US ALL MONEY FROM TRIAL AND ERROR !. PROUD OF EVERY VIDEO ! Easy to understand and to the point !
TY...really appreciate that
If you want to pull out moisture, bring the steak to room temp, pat dry, apply salt, put in referring over night on a rack to allow air around it! Next am bring the steaks to room temp again add pepper, garlic whatever and griddle!!
That's what I really like about your channel. You tell us all "this is how I do it". "This is what works for me". Then you get all the comments "you should have done this or done that.." That's fine and I've actually gotten some tips from those comments too, but in general, you are showing the technique and other things that I had not realized and give it a try and it works or not for "me". :) Keep on keeping on and enjoy whatever comes off the grill!
Thanks Mitch...I appreciate the comment...there is so much more to cooking than times and 3. min...its the what ifs that I care about
My wife loves griddle Stakes I like mine on the barbecue but it doesn't matter they're both delicious and thank you for sharing with us all your videos they're top-notch💪🙏
Your videos are not long winded! They are very informative and entertaining.
I appreciate your showing the difference in the one-flip/many flip method for dealing with thinner steaks! Loved the information!
TY
Right off the bat, I appreciate the explanation on why to dry the meat. I do it because I know I'm supposed to, but I didn't know the reason. Makes perfect sense!
See maybe being long winded is worth it...hahahaha thanks Jennifer
Going to buy a Blackstone 22” griddle. Learned a lot. Thank you.
@@troutback8702 awesome
i watch a video to learn how tocook on a griddle so i want to watch every step by step no matter how long it is ,detail means everything to me.
Well thanks Jeff...
I am chuckling as I write this. I have a lot to comment about :) First off, when you did the intro and before you said a single word in the main video I was thinking "dude, fire. you gotta have flame!" and then you opened with "this isn't my favorite way to make a steak" and to that I say amen brother! I have a natural gas grill with those fancy infrared searing burners that hit 1,000 degrees, yet I still feel guilty I'm not using natural chunk charcoal. In regards to steaks in general I like to season them about an hour before I plan to grill them. Just salt, sometimes SPG, but like you said, it's all personal preference. My wife and kids like the way I do steaks so that's really all that matters. And buddy, your wife has a great sense of humor and I love it! Keep up the great work!
Thanks bud....i want to try one of those..definitely on my radar...maybe try out a reverse sear...smoked then finished...Amy has final editing and I was surprised she kept it in..ahahhaha I didnt know till the comments starting rolling
Just got a Blackstone loving all these videos. Thanks.
I just got my new Blackstone. Thank you for the videos you've made. I watched 3
All your tips are great. Don't listen to the haters. 💯 keep doing you .
TY
Keep your videos just like they are, please... You are who you are and don't need to change... Your stuff is great.
Thanks Joel....being biased....I agree..ahahhhaha
You are right! His technique is relaxed, flexible and he lends his approach for us to adjust to our taste. You don’t like his garlic, use onion. He advises try this how to do it not do it my way!!!!!!
Just an excellent training video for the classic cook on the griddle, steak. The steps and parameters you explained and show so well, will help anyone on the griddle. I have tried after drying the steaks, lightly wiping with avocado oil to get the sear and using ghee butter for the drop and flip to zones, based on your videos with the courage to try different ideas. All have come off the griddle with outstanding taste and results. Thank you.
Our pleasure bud...
This is a great instruction and guide video, well done Neal and Amy.
Thanks so much Craig...i really appreciate your gift...
@@TheFlatTopKing, most welcome, well deserved.
Not sure why people would complain about the length of your videos, but I think they're nuts. I enjoy hearing your reasoning thoughts and such. Thatxs one of the main reasons I subscribed. I am new to flat top grilling. By understanding the how's and why's it helps me learn. So please ignore the people who say your videos are too long. Not everyone has a 60 second attention span. Take your time and explain the hows and whys of it. I want to be good on the flat top. Not mediocre.
Well said and I really appreciate that....
Your videos are perfect. Don't change a thing. Your commentary & camera work are professional quality. Thanks for all of the great videos
Appreciate that Dennis
Great video. I don’t prefer them on the griddle but I don’t mind finishing them on the griddle. I love a thick cut steak (reverse seared)smoked and then finished on the griddle to get that amazing crust! As always, great informative content!!
I agree....that would be something im down for...i actually did that for our fathers day special...
They all look fantastic! Thank you for the tips and for this video!
Neal That was very informative ! And I agree with you - The BEST Steaks are done over open flame !
No doubt!
Great "how to" tutorial! And you had my mouth watering, especially with that filet! Whenever I can, I go thicker cut vs. thinner...I think you have more control over the desired finished temp of the meat. Great job...
Glad it was helpful!
I just cooked up two USDA Prime tomahawk steaks yesterday from Costco. It is one helluva rib-eye steak. Cooked it on my 36" Blackstone pro-series. OMG, better than the $135.00 tomahawk steak at Hall's Chophouse in Charleston SC.
Awesome news..probably saved a fortune as well...cheers
I love watching and learning from You AND I love your wife. She's fun and funny. Talk all you all want to.❤❤
Im so happy to hear im not only one that doesn't like rosemary on my steaks. Yuck! I'm using compound butter too. I like the way y'all make ur compound butter...so much easier. Thanks guys for your help.❤
Great cook and tips! Yes, steaks (and burgers) over charcoal.
Absolutely...just that smoke flavor
Fantastic job on Steak on the Flat-top Neil. Very well explained and excellent job cooking those steaks and explaining "HOW" you can turn out a well prepared steak on a backyard Flat-Top. The Boss did a great job on the camera and commentary that she talked to you about what you were doing too. Stay safe and keep up the great videos while having fun too. Fred.
Thanks Fred....always appreciate it
Not long winded! Love your videos, very informative.
I appreciate that!
i am just thinking of getting a Traeger for my first flat top and your videos are priceless. Thank you for your efforts.
Great choice...
I’m trying my first griddle steak today. Thanks for the info.
Great video! That’s why I like my ribeyes cut around 1 3/4” for that reason. Like the blackening with the seasonings that I use.
Man that blackened is key....I will say my Mother in Law and I both LOVE a good cajun style with a hint of smoke...with some cajun butter and herbed cheese mix over top...
Matt's Show Notes:
1. I'm glad you opened with saying you prefer direct flame. There used to be a channel called "The Charcoal King" who would agree. But, NYC diners are known for their flat top steak, so there's a special place in my ❤️!
2. Your videos are not too long. This isn't tic tac tok. People want to learn.
3. Your "Non-Negotiables" are 💯💯💯 no matter what the cooking method.
4. I ❤️ tallow.
5. I'm a "Build a crust" guy.
6. ALWAYS season & clean as you go!
7. Temp Temp Temp!!
8. Compound butter is life.
9. Dry your meat. Always.
10. Your meat is too big? No comment. 🙄🤣
ahhaahahahah love the notes...keep em coming...
@@TheFlatTopKing Will do!
I enjoy your videos. I don’t think your videos are too long. I like all the information I can get your videos are very helpful to me. Thank you so much. Keep cooking. Have a great day.
I agree Neal. I love my Weber Kettle for cooking steaks. I did not know about drying the meat, I will try that. I love your show. 🫕
Absolutely...love the good ol charcoal...I actually prefer a forward sear but thats being picky..ahahahha
I do sous vide steaks for their tenderness, but patting them dry is a must for crust!
I am curious. Didn't you talk about the griddle needs to be in the 450 degree range at the beginning then at the end you mentioned do not go real hot and you mentioned low or a little higher. Mind telling me what I've missed? Thanks
Thanks for this helpful video. Prior, I have either direct grilled or reverse-seared my steaks. Primarily cook filet. Sat. I cooked "Tres Mejor" fillets on my Le Griddle. I used a Meat Church rub and think I might have applied it a little heavy, but overall was a big hit. One of my thoughts is that the type of steak may make a difference in which approach is best. I think thinner steaks such as thin ribeye or flank steak may be better than thicker cuts like filet. You cooked the bigger steaks just fine (as did I) but I am not sure it is worth the effort for larger steaks vs. just using the gas grill or Kamado.
100 agree....
Im cooking top sirloins with Smash That, garlic butter, small potatoes, and mushrooms on the Blackstone tomorrow. Had to review this video.
Heck yeah...what did you think
@@TheFlatTopKing Drying off the steaks was something I forgot. Excellent video.
Excellent video. I'm a true newbie to cooking steaks or any type of meat other than hamburgers or hot dogs. Thank you for some great tips. ❤
Glad it was helpful!
The king is back!
always..
My favorite videos always come from you! I already know a lot and when you teach me everything you know, I will know more than both of us, lol.
hahhaahahahah I hear ya...
Happy Father's day to you to. That steak looks fantastic 😋
Thanks so much...Happy Fathers Day to you as well
Wow. What a great video. Learned quite a bit listening to you talk. Thanks for the info.
Yes sir..thank you
Thanks for another helpful video! Loving your channel!
You are so welcome! Thanks LIsa
Just to add this little tidbit. 1968, when I was 16 year old, I worked the grill at Shoney's Chapman Highway, Knoxville TN. We cooked a ton of steaks on the old cast flat top, with only salt and pepper, as I recall. Then we would, note we already had bit of a crust form the griddle, finish them over a really hot gas grill to give them that flame kiss, and final sear. The customers loved the steaks, I loved the steaks, so guess this was a two sear method. To those out there, just might want to give this a try! Steaks were delivered frozen so we rotated them thorough the walk-in cooler to thaw, though when we ran low on thawed stakes we did, usually late at night cook them frozen. All were good, on a chain store level. Nothing to throw rocks at!!!
SO.....i grew up behind there ahhahah NOT kidding...good ol South KNOX....still live around that area and my dad still lives in the same house..Heck we used to ride our bikes to there...that road behind it...definitely not on Chapman Hwy...ahahaha....that road Davenport behind it.....once on top of that hill on a bike....WHEW....fun going down....haahah good thing we never wrecked on that road...
Nice job Neal, thanks for the tips. Don't worry about the length of the videos, if you think something needs to be there put it in. I would say most people will watch longer for quality content. Keep it up.
Thanks Bill...I appreciate that
Good stuff. yes everyone has their preferences on seasoning and cooking tech. Good stuff Neal.
thanks
Your videos are never to long, the more the better👍🏻👍🏻👍🏻😎🏴
hey I appreciate that...
Excellent informative video Neal!! I still have yet to cook a steak on my flat top and this video gives me some great insight.
Glad it was helpful!
Great video! I love your no nonsense approach!
Thank you 😊
I appreciate that!
Very good information. He answered some questions I had. I'm going to subscribe.
Awesome, thank you! Really appreciate that...
Good demonstration, Neal. I prefer ribeye and my wife likes tenderloin. I buy thicker ones, so I can get a good sear without overcooking it.
Absolutely...
Love to rereview! Love that black cup too my board and the properly cooked steaks!
After hurting your ego regarding clickbait which said nothing about your knowledge or technique I compliment you on the best video regarding steaks I have seen. This level of expertise will get you the best audience you could ask for including me.
their are plenty of channels that don't tell you anything and leave you wondering, that is why I watch yours instead, so i can get the results shown! thanks for your time.
I appreciate that!
Good video. Is your griddle top half on at 450+ and the other half burners off? What temp should the off heat be?
I used your advice and my steaks were amazing. Drying them was a huge key. Plus I do use the beef tallow. I told you that stuff is the best. Thanks brother.
Awesome Todd...so fill in some more blanks...how and when did or do u season...what steak did you cook and what method of flipping did you use
I always season my steaks beforehand. I let them sit a few minutes before putting them on. If the steaks are pretty thin, I only flip them once. It’s like you’re saying if you try to get a crust on a thin steak, it will be over done before that happens. On my thicker steaks I might flip them a couple of times before they get to the medium rare that I like. My favorite is a porterhouse, but it’s hard to beat a good ribeye also.
Excellent video, great tips, Flat Top Steak-King!
Thanks for watching Rob.....
Always use my instant read thermometer when I’m cooking meat, in the house or cooking outside, always have it handy
Absolutely...hands down one of the most important gadget any cook can have
So do yall use the regulator hose connection the one that comes in the box ? Or get one that you can regulate yourself ? Yes I understand it has CONTROL knobs on it also I'm asking because I used the one my 36 came with and yea I don't always have that kinda time or did I mess up is why I ask this silly question
Just the ones that come with it...
Lots of great tips for a Blackstone newbie. What are your thoughts on sous vide?
WELL...to be honest I complained for 6 months I needed one and finally got one for Christmas...still have not used or touched it..ahhhahah I personally have never used one
So thankful you share this information! I have learned so much from you and value your knowledge!
You are so welcome! Glad it was helpful...
Thanks bro. Helped a lot. Cooked our homegrown steaks tonight and wow. Man I love my flat top.
WOW....thats the best....i remember those days...we used to live in Wyoming and of course beef was our way of living...
I griddled some bear steaks last week and seasoned the Blackstone with it. Lotsa fat on them.
They turned out fabulous, btw.
What type of hot plate did you get and from where. Thank you for your time
Amazon...not brand I have heard of..just bought based on reviews...
You steaks look AMAZING, thanks for doing this, it’s very helpful
Ty Scott...
Sir, you’ve earned a new subscriber 🎉 this video was awesome dude
Hey thanks so much...welcome to the family
Man this is awesome!!! Thank you!!! Now what is the internal temp for a well done? My wife likes them well done
I would suggest 155 or over...sometimes...cutting the meat in half...helps..it makes it thinner and cooks faster...
Do you recommend putting the steaks in the freg. To help the drying process
Ya know...i have been asked that...I dont think so....i think its extremely easy to just use paper towels to dry off....
Another great video. I grill my steaks on my charcoal chimney 🔥🔥
I have tried a few times but haven’t fell in love with it...i like the forward...love the hint of smoke flavor
"The griddle is 'ripping hot' right now"... What temp are you getting on your IR thermometer that equates to ripping hot? Suggestions? I'm going to be transitioning from a gas grill to a Camp Chef griddle soon (delivery in about 10 days) so I don't wanna ruin my first griddle steaks! 🙂
Great tips and great looking steaks!!
Hey bud...great fresh new logo...
@@TheFlatTopKing Thanks!!
what is the perfect internal temp ? Ya got Me curious , hope You'll tell Me . Nice looking stakes
Thats up to you...everyone has a different temp....thats why there are so many opinions...I prefer the temp between rare and med rare..roughly 122....
I enjoy you and the missus videos you guys do a good and entertaining job too thank you.I wish I had the same problem that you do about the meat 😀
hahaahhahahaha
What is a good inside temp for med rare filet using a instant read thermometer
400 ish...
Great video ! Thanks !
Love your videos did fried rice and porkchops last night for the first time
wow...sounds good to me...
You are so awesome man! Thank you for doing what you do for us! I've been craving a good T Bone and would love to do it on my Blackstone. Thanks for leading me in the right direction!!!
Thank you from beautiful Tulsa, OK.
Thanks Joel....sounds good to me....love a big t bone for sure...maybe keep the filet side on the cooler sides of the griddle when cooking to protect it from over cooking
I made a compound butter with hot honey butter garlic & fresh thyme I think it is amazing to finish my steaks 🥩
Heck yeah...sounds perfect...
Dry YES! I never cook a steak without drying it, seasoning it and letting it set in the frig for several hours, or even over night, before putting on the griddle, skillet, or whatever heat. And yes, I like a medium rare and the only way you know that is by temp. And yes, some butter to finish while resting! Geeeeeeezzz, you have taught me a lot already. OMG, my meat is too big to fit in your mouth, my favorite.
ahhahaah thanks Bill...
Long winded? No f#%&in way! (Sorry for the language) multi flips are a must. I cook steaks over my charcoal chimney (900°+) I flip, usually about 12 times. Fantastic video, brother. 👍
I appreciate that...love the charcoal...its in my blood I guess..ahahahah
Great video thanks for the tips! Do you have a video on chicken fried steak on the griddle? I didn’t see one on the website. Maybe an idea
I dont think we have it on the website but we do have a video..both on chicken and beef
Awesome tips thank you. Big help
Absolutely.....thank you
Hell yeah, I can't wait to try this.
Awesome bud...
This is off topic but is your TV just a regular TV or is it rated for outdoor?
Regular tv...BUT its covered and protected from the elements..
Hey … had to send my stainless steel griddle back … followed the seasoning guide to the letter but when it cooled down part of it peeled and went back to the original colour steel like new ?
Sorry to hear that...what did they say or what or are they going todo anything..oh what brand
@@TheFlatTopKing it’s called a uniflame !
Sending a new one Friday but it should just darken all over then stay black and not peel back to silver!!!
Left it 15 -20 mins on high then canola oil all over left it to burn off then repeated twice more ?
@@andygooner3448 interesting. Good they are sending another one. Let me know
@@TheFlatTopKing Thanks … second time lucky 👌
Lol loved the video bud. Thanks
Appreciate that..cheers
Awesome
Great video!
Thanks Larry...
Man I got my flat top for Xmas and your videos have helped a ton! Chicken wings and smash burgers so far! Cheesesteaks incoming soon! Thanks again!!!
Heck yeah....thats great...
I have a 14 Oz ribeye thawing. When I griddle this monster, what temp should it be at for Med Rare.?
The national average is 135 ish...i personally think that a little high...we prefer about 122 to 125 ish....
Great video BTW …….where did you get your thermal sweater ??
I think its Eddie Bauer..I appreciate it
Nice man love your videos
TY
Excellent video.
TY
It is tough to rock different cuts for a video on the B-Stone. I’m searing 8 NY on the BS with basting of butter, garlic and rosemary (prepared in a cast iron) Then transfer to the oven.
Definitely takes some understanding about temps and times for sure
Awesome as always! Thanks 🙏
Personally, I really enjoy the added dialog on the How, and Why you do each process in the cooking process. I appreciate the “Teaching” function of your videos. I can not believe anyone complaining, but again there are idiots everywhere.
hahhahahah Not everything is for everyone...no clue why they feel the need to comment based on a video on how to...
Is pink Himalaya salt right to use on steaks
Another home run! ALL of them looked fantastic! I like mine over charcoal on my weber kettle, but i might have to give this a go on my Blackstone 36". Thank you Neal & Amy ☺
I wouldn't...charcoal all the way...but its your steak...i will be trying out a smoked and then seared steak from charcoal to griddle...reverse sear style
@@TheFlatTopKing Nice! I`ll wait to see your video come out on that one!
Yeah, you`re right, i think i`ll just stick to charcoal and wood for my steaks. Charcoal and wood has ALWAYS been the best tasting flavors, for my wife an i.
@@D70340 amen
You're absolutely correct...dry meat! Do you ever dry brine for a few hours plus, to draw out some moisture (and tenderize at the same time)?
I actually did a video on dry brining...i was NOT a fan...to me...just dry season and cook
What about reverse seared over charcoal/smoke and finished on the griddle for the final sear?? Too much work?
I have already filmed one and should be ready in less than a week...
the filet looked perfect.
TY