Ribeyes on the Blackstone 22" Griddle | COOKING WITH BIG CAT 305
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- Опубликовано: 11 окт 2024
- See how to cook Ribeye steaks on the Blackstone 22" Griddle. These steaks have incredible marbling which make them melt in your mouth.
And of course I made some sauteed mushrooms and onions that were delicious. Enjoy!!!
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Big Cat 305
14001 NW 84th Ct #3402
Miami Lakes, FL 33016
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Little tip I've learned from Gordon Ramsay, salt before you cook, pepper after. Pepper burns, salt doesn't. Also, the way you had to break the seal on those steaks to flip means they weren't ready to flip. When the crust has formed, the steak will break free from the surface on their own. Give it a little more time and you'll notice a difference. If you're worried about over cooking, bump up the heat just a little. Great video btw and my suggestions are just that, suggestions. Love your videos. 👍🏼
Thanks brother, I always appreciate suggestions!!!
Good tips.
Ribeyes are the best cut ever!
Thanks Alton, I'm with you!!!
Ribeye Steak, with Butter grilled Onions and Mushrooms! Cannot beat it!
Me and you see eye to eye!!! Thanks Ed...
Working in Iraq, just ordered my blackstone 36 inch griddle today!!! Cant wait to get home and use it!!!!
Awesome rockytoppop1, stay safe!!!
That’s how I like my steak with onions and mushrooms also beautiful looking steaks
Thanks Jared, cheers!!! Have a great weekend!!
Can't beat a rib eye cooked on the blackstone. I love mine with onions and mushrooms too.Looks great big cat, now I gotta go buy ribeyes
Thanks David, go get you some!!!
Mike buddy you my friend are rocking and rolling. Nice job buddy. Steak on the Blackstone. Heck yeah.
Thanks Tommy!!! I figure strike while the iron is hot...
Awesome vid,just bought my 22 incher,can't wait to use it.Gonna use at home,and for camping.Thanks for the great video
I love all the videos I see using the Blackstone. I just wish all these youtubers would say what griddle temps they are using.
I know I have heard the same thing before. I can tell you I normally cook on medium/medium high (350-400). The only time I go above that is when I am either sauteing veggies or searing a steak or smashburgers. Hope this helps...
Good choice for your meat and supplies, you can't beat Publix for quality fresh products. Its my go to store here in Tampa. I can't wait to get a Blackstone as my big green egg is great, but some things are done better on a flat top. Your choice of Ribeye is good as are New York strips and the onions & mushrooms just make the meal even better.
Thanks Richard!! Yeah Publix is top notch...
I’m with you, onions and definitely mushrooms with steak and ribeyes are awesome. That is one fine cook Mike! Hope you’re having a great weekend and grill on!
Thanks brother!!!
👍Looks like Cristobal will come visit tomorrow my Blackstone will be going in to emergency mode. Ribeyes fall into play with hurricane season. Will be cooking 🦁meals and 🥃🍻for a couple of days on the Blackstone. Hopefully just a rain event. Looks like a busy hurricane season for us this year. Later my friend.........
Blackstone is definitely part of the post hurricane plan. Stay safe brother!!!
Great looking steaks paired with onions and mushrooms. Can’t beat that. Nice job 👍🏻
Thanks Michael, appreciate you brother!!!
Great combination. I like a few bean sprouts as well.
I tell you I had serious doubts about steaks on the griddle. Having always bbq'd them. Then I went camping had two prime spencers to cook and was too lazy to break out the bbq so I threw them on the Blackstone. The sear was even and complete and the steak was excellent it helped it was cooked a perfect medium rare. But no longer do I have any reservations on cooking them that way!
Thanks Bob, I love them both on the BBQ (charcoal) and the flat top. They taste completely differently but both can be great if done correctly.
@@cookingwithbigcat Have you tried the sous vide reverse sear yet? The doneness is fool proof!
Cast iron is the way my friend.
Hey Mike!.....Steak ,Onions & Mushrooms a classic right there super delicious and easy to prepare thanks for sharing my brother . Take care.
Thanks Stephen!!!
Sorry I am a few days late. Was out since Friday Morning camping & a ton of drinking. Good video & it looked fantastic. By way cooked many meals on my 17" blackstone & one of them was a fish sandwhich with Lake Erie Yellow bellied perch I caught myself. I posted a photo of it on instagram. You should check it out & it was extremely tasty. Used the Brioche buns. I used your method of using butter on blackstne & watching you do that really helped for perfect toasted buns.
Thanks Roger, appreciate you as always!!! Have a great weekend!!
Looks delicious!!! Planning on getting a 22 inch Blackstone, But are still wondering if it will be too small for my wife and myself.
Thx for the video! Have you noticed that if you push down with not much pressure on the lid handle the entire griddle top can tip forward? I just purchased the Blackstone Adventure ready and with my grandkids around it concerns me.
Looks like I'm going to have to do steaks on the blackstone now. Nice job Mike, they did look good.
Thanks Skip!!!
Love your videos, Mr. Big Cat, keep up the good work!
Thanks Brett, will do!!!
Onions, mushrooms is the way to go! Steaks looked perfect! Great cook Mike, thanks for sharing brother, stay safe!👍
Thanks Craig, yeah I pulled them off at the right time.
Some more butter, some more butter…nice job on the steaks Mike. I like the slow mo at the end. Cheers brother
Thanks Todd, yeah butter is good LOL!!!
You need a loaded baked potato with that and a salad, it would be the perfect meal, looks wonderful
Sounds like a master plan, love it!!!
You have noticed the grocery stores have doubled the price of every cut of beef in the last few months. I can’t even find rib eyes in my local grocery stores. The best I can find is strips and sirloin.
Hey John, yeah I have noticed the same. Hopefully it will get better soon. Thanks for the comment!!!
Hey dude now that you have another griddle so you will just expand your griddle empire of possibilities one grill could do meat and one could do veggies and other stuff sweet I am excited for ya cool dude :O)
Ralph :O)
Thanks Ralph!! I like that sound, GRIDDLE EMPIRE lol!! Appreciate you brother!!
Great video, I'm doing it today!!! Thank you for making these videos.
Thanks Big Gravy, love the channel name...
OH MAN!! I can almost taste those!!!!
Thanks Norman!!!
Babe would love this, since she loves mushrooms. Me, no shrooms. LOL That was a great little cook. Nice job.
Thanks brother, hope all is well!!!
Thank you for your video Sir, I appreciate it. Also beautiful kitchen 👍🏼
Thanks Jim, have a great weekend!!!
This is great to see! Looks like you have your 22" on the portable stand, is that right? If so, do you leave the Blackstone on the stand day-to-day, or do you put everything away? Curious of how the Blackstone and stand stand up to day-to-day use and being outdoors (with or without cover)?
Big Cat, me sacaste el hambre hermano! Un abrazo desde Perris California!
You're welcome brother!! Be sure to check out the video releasing this Saturday!!
Great lookin steaks Mike. I love mushrooms and onions on my steaks too. Awesome video Mike.
Thanks brother!!!
I sometimes soak my steaks in butter and leave in the fridge up to a week before grilling. So delicious.
Yikes that sounds delish!!!
Did you have the Blackstone temp still at Medium for the steaks?? What temp do you normally cook the steaks at on the griddle?
Thanks Cat!! I cook steaks like these on medium high to high heat for a couple minutes on each side. They were only about 1" thick so that gave me a nice medium rare. I always like to start them high to get the nice sear and if the internal still needs some cooking you can always throw them on a rack and cover them for a little bit. Also remember they are going to continue to cook once you take them off and let them rest a bit. Hope this helps...
Awesome stuff Big Cat. I’ve tried steaks on my Blackstone, but they were way too thick. I’ll have to try it again with thinner ones.
Thanks Doc, these were about 3/4 inch but the marbling was really nice and they melted in your mouth. Thanks buddy!!!
I do some very thick ones once in a while. I have a rack that sits about 3/4" off the griddle top. I pretty much reverse sear them by cooking them to desired temp on the rack covered with a basting cover checking internal temp once in a while. Once at temp direct on the hottest part of the griddle until I get the desired crust. 👍👍
Looks awesome!! Have to do this!! Thanks for this video!
Thanks Donna!!!
Ribeyes with mushrooms and onions, there is only one thing missing! My invitation for dinner, next time please remember to hit send on the email that I didn’t get ! A meal fit for a king ! Big Cat, are you the real Tiger King ? Mike Exotic ? .....LOL ! Great cook Brother!
Thanks Kent, consider it an open invitation whenever you want to come down.
What kind of oil are you using? Love the Blackstone!
I typically use Canola or Avocado oil since they have higher smoking points. Hope this helps, love my Blackstone too lol...
Great video. I will try this method soon! Btw, is that ice in your beer? Huh?
LOL that's not a beer, it's Ginger Ale with a kick... Thanks for stopping by...
Very Very Nice Mike... looks great!!
Thanks Kristopher!!! Congrats on hitting 1000 Subs!!!
Cooking with Big Cat 305 Thank You my friend!! Cheers 🍻
MIKE !!!!!!!!!! OMG! YUMMY
Thanks Jim, they were definitely tasty!!!
Delicious job well done
Thank you! Cheers!
I just picked up the 17 inch adventure series the other day. I seasoned it today and roasted some bell peppers with jalapeño Havarti cheese on them. What are some of the things you dislike about the Blackstone? And a game changer sprinkle a little sugar on your onions and use Worcestershire sauce on your mushrooms! You will thank me later lol
Thanks for the comment James!! There is nothing I really dislike about my Blackstones but there are a few things I would change. I have the 22" and the 28". The 22"'s stand had adjustable legs which are very difficult to get level. The positive of that is if you are out camping or at the beach they ARE adjustable. Also, the 22" has open air by the burners so on a windy day it can be a pain. My back patio is pretty protected so it doesn't really bother me. The 28" is about 4-5" too short so if you are tall it can do a number on your back. Also, the 2 wheels are very small so rolling it through grass or terrain is not very easy. Just a couple minor things but the pros of the griddles far outweigh the cons. And I will try your tip on the sugar on onions and Worcestershire on the mushrooms.
Looks delicious!!
Thanks Sandy, appreciate the comment!!!
Just got home from work tired, poured my first drink and sat down to try to get some motivation to do a cooking video tomorrow. This video showed up in my feed. I might need to get a few steaks with some mushrooms and onions. If I do I will be certain to mention you and your channel. You were right, having a blast with my new Blackstone. Keep those videos coming, loving your videos!
Glad you're enjoying the Blackstone. Appreciate the comment!!!
Hey nice vid....do you do cube steak on the Blackstone
Thanks for the comment. I have not done one yet and have not had cube steak since I was a kid. My mom used to make it all the time. Possible future video!!
You're killing me
Sorry LOL!!!
Do you rest the steaks at all after removing them from the heat?
Sorry bud, just saw this. I let the steaks rest for a couple minutes. If they were thicker steaks I would say let them rest for about 5 minutes.
Just curious have not heard you talk about your 28 inch did you not like it
Thanks Gwen. The 28" is at another house we have and I only get there once a month or so. So far it's great, I love the extra real estate!! Appreciate you!!!
@@cookingwithbigcat thanks just being nosey that's what's what I have really don't need that much there is only 2 of us 22 was sold 😀
You did a hell of a job and looks amazing
Thanks Stephen, appreciate the comment!!!
Everything is the way I make myself, but may I share an additional little something for you to try? Final step, I always top my steak, mushrooms, and onions, with a slice of Muenster or Havarti, cover with the basting lid until the cheese is melted, THEN, enjoy!!! Let me know in your reply?
So you are saying melted CHEESE on top of the steak, mushrooms and onions. You may have just become my favorite subscriber lol!!! Thanks brother!!!
All I ask is a "shout out to Scott" as my 15 minutes of fame with you! You definitely have a strong fan base!!!! Just try it and let me know if you enjoyed-REMEMBER, it has to be either Muenster (strong and pungent) or Havarti (soft, nutty, and buttery)...looking forward to your "Food Critique" :)
Trying to decide between a grill and griddle for steaks. But...maybe they are just different. Do you prefer a grill or griddle for steak?
GREAT question. It definitely is different but they can both be amazing if done correctly. If you are trying to decide whether to buy a grill or a griddle just for steaks I would say a griddle because you can cook a lot more different types of food on a griddle. If you are asking which one I prefer for a steak, I prefer a grill (not by much) just for the actual char and smoke flavor on the steak. I could go on and on but the choice is up to you. I have several Blackstone's and used to have several grills but downsized to one grill (Weber Kettle). Hope this helps...
On my way to get me a 28 '" griddle ...
I have the 28" as well and like it a lot. You will enjoy the extra space for sure...
@@cookingwithbigcat 28 vs 36 ??
It's heart healthy for me I am on keto
You are right, I love it!!!
I cannot wait to try this on my new griddle, yours looks delish! What kind of oil did you/do you use?
Thanks Danika!!! I usually use canola or avocado oil. Appreciate you stopping by!!!
YUM !!
Thanks Susan!!
You know why I don’t make videos on RUclips ? I’m to busy eating my steaks cooked on my blackstone .
Love it!!!
Ok now I am hungry!! Thanks! Great job!!
Thanks Pammy!!! Hope everyone is good!!!
Honestly
I would have put that temp way higher your sear wasn’t even good lol
I miss Publix!
Yeah they are excellent. And they will do anything for you. I've had them cut Ribeyes 2" thick and no problem. Thanks Chris, cheers!! 🍻
You didn't complete the sentence... Oil is temp control, butter is for flavor AND the oil helps keep the butter from burning so quickly! :)
Thicker steaks just need to be covered over a cooler section to finish after searing. :)
Thanks Boomer and you are correct. I knew that as I said it but I try to do the voice over in one take so it's not all chopped up. Appreciate the backup brother!!!
@@cookingwithbigcat
Absolutely, just glad you realize it comes with a smile and enthusiasm, not just another troll's comment. Like your vidz...
Add rosemary & we’re talking. A little creamed horseradish too!
Funny I have a Rosemary plant not 15ft away from where my Blackstone is. Next time!!! And I love horseradish!!!
if it moos when i cut into it its not done enough,lol.
Yeah this one mooed lol... Thanks Kenneth!!
305 Dade County
Thanks B, 305 til I die!!!
The only thing I have different is a big lump of mash. The missus carnt be in the same room as it goes pink. She's one of these weirdos that have to have a stake well done (over well done,)
Yeah mash would have gone great with these.
Those are some serious steaks! I just uploaded a steak marinade video on my channel. Could you let me know what you think? Thanks!
Just checked it out and commented. Nice job brother!!! Congrats on your channel!!!
It looks like you spent more time on the onions and mushrooms than you did the steaks.
Crisp them up in bacon fat and butter.
I'm not supposed to eat red meat to begin with and you want me to add what.... LOL...
They won't let me comment
LOL, that's no fun!!!
Mans put 0 seasoning what the actual fuck lol
hold up, you said that's medium rare? hell no. not even close. that looked well done. also, the steak looked like a homemade 20 year old romantic in college lol. bro, you have to know the temp of your griddle before you cook a steak on it, you can't just turn it to medium or medium high and expect your steak to cook right. you also need a sear and you said that portion as well. dont post videos for clout. I am newish to cooking and can tell you many way to actually cook a medium rare steak. Great video as always, but I feel that you missed on this steak. even the onions and mushrooms.
I hate those automatic shakers. Like nails on a chalkboard
LOL yeah the sound is pretty bad but they are so convenient... Thanks for watching!!
Should not have been labeled Ribeyes on the griddle.Sucked me in to watch cooking onions and mushrooms. Never again!!
Thanks for your input...
You lost me at "mushrooms"!! LOL The most disgusting thing on the planet!! Just me.
Not for everybody but definitely for me. Must be fresh though, no canned shrooms...
There is so much water in mushrooms that you never add more!!! The point is to get the water out !! No one likes soggy mushrooms!! add butter. Or olive oil nev r water