How to Make Steakhouse Ribeyes with Todd | Blackstone Griddle
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- Опубликовано: 25 дек 2024
- Take a page from Todd’s playbook and round out your ribeye steak recipe with sauteed onions and mushrooms.
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Bought my 36" Blackstone on sale at Tractor Supply first week of May. Love It! I have cooked more on it in a month than I did on my old grill in years!
Nothing beats a ribeye
Awesome cook. Love onions and mushrooms
If you cook the onions and mushrooms separately, you will get more browning. Mushrooms have a lot of water in them. Cook the onions until they are soft and start becoming caramelized. Add the mushrooms and cook until they become tender and brown.
Interactive! Exactly! That’s why I bought the Halo Griddle! Same as Blackstone but no fire extinguished from high winds up at 8,000 elevation in Colorado. Wonderful job on the vid and it all helped!
just got a blackstone 22", love it and love your cooking and especially you praising the Lord, God bless brother.
Ribeyes forever! Looks great.
,Indeed a great technique for the griddle, I.m with you on the onions and shrooms'.
Just got my Blackstone and watched your steak video, I love it, Thanks so much. 💕
This is not just a cooking video, i had fun watching it. Those steaks looks delicious
I always have cooked my ribeyes on the black stone or in a Cast Iron Skillet. I like the 600f initial sear !! Makes the best steaks ever. Thanks Todd !
tried the cook of steak and turned out great
I literally JUST had my new Blackstone 28" Two Burner delivered 30 minutes ago - it's Christmas in June ! My wife wants a Ribeye as the first meal...I'll be making some garlic rosemary butter as well now! Great job!
Hope you seasoned the griddle first and it turned out the way you had hoped!
I picked up my 22” blackstone adventure ready last weekend. I made cheesesteak sandwiches tonight and they were perfect. Loving my first blackstone
Bro is so chilled, down to earth
Thanks for your kind words! I sure do appreciate you watching.
Todd your ribeye steak with onion's and mushrooms look absolutely delicious.👍🇺🇸😎
Thank YOU, Donald. I sure do appreciate you watching. God bless!
Until I started cooking on my Blackstone, I avoided mushrooms and onions like the plague. Now it’s a must have whenever I griddle. I have no idea why that is, but you are right - the Blackstone makes a difference.
Jason, it's the "Blackstone Phenomenon?" LOL. Too funny. I appreciate you watching & enjoy those onions!
Great looking steak. Love the garlic, rosemary, butter combo.
Cant get enough....your great.i look constantly for your newest.
Great video. Thank you. I have just purchased a Blackstone. After spending a whole afternoon seasoning the griddle I did my first cook yesterday which was a smash burger with bacon and a grilled egg. The Blackstone was awesome, and after having done a good seasoning, cleaning the top was super easy. Easily the best BBQ I have ever owned.
My smash burgers stuck on the Blackstone after a afternoon of seasoning it as instructed.
@@brandonzimmerman1667 I recommend you get a grill scraper so that when you flip your burgers, you scrape up all the carmelized goodness on the patty facing the surface. I believe this is a process not a product problem....
@@imnitguy I have since figured out that taking the burgers off the Blackstone is completely different then that of a traditional grill. No more stickiness and that carmalized goodness is the perfect topper to all the burgers made,
Ribeyes the Best 👍🏻 I LOVE the new cutting board.
Great looking Steaks Todd!
Thanks, Wyatt! I appreciate you watching!
Slip butter over mushrooms & onions for more golden brown & obviously flavor…thanks for the video. Definitely making me go out to butcher to buy steaks tomorrow. THANKS!
Thanks for the tip!
Awesome looking steaks Todd. We have mushrooms with almost everything but most definitely with Ribeye.
They were definitely delicious. I appreciate you watching. Enjoy your steaks!!!!!!!!!!!!!
Outstanding !! Going to try it as soon as I'm able.
I will have to try that thanks
Looks absolutely delicious Todd great job.
Thanks, Zeb!!!!!!!!!!!!!!!!!!!
That apron is so awesome!
Thanks, Lance!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
your videos made me a blackstone guy .
Todd... ... I LOVE my steak (as you know)... - These are the epitomy of the perfect steak, pure and simple. - Well done amigo! - Cheers
All that looks awesome!
Thanks, Andrew!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Awesome Ribeyes on the flattop grill!
Love your videos Todd!
Love your energy and passion and explaining .Looks delicious thanks.
Todd, we've been remodeling our RV and i was supposed to do steaks on the Blackstone for dinner last Saturday but i was too tired to cook. Glad i waited because now i'll try them this way.😋😋
Thanks for the kind words. I sure do appreciate it. Enjoy your steaks!!!!!!!!!!!!
Amazing looking steaks. Great job. Ribeyes are the best👍🏾👍🏾
Absolutely amazing Todd! Killer sear also. Great job as always👏👏👏. Cheers to you and your family 😎
Thank YOU!!!!!!!!!!!!!!!!!!!!!!!
Give them a Vidalia Onion from Georgia and they will want them all the time ..Great Video Toddster!
Im a Ga Mtn resident and I agree! Vidalia are great raw or sauteed !
Man them steaks and onions and mushrooms look so yummy 😋
I wish we had a nice butcher shop near us. We had one in our town and it shut down. Then found one about 1/2 hour away and that one was AMAZING and they shut down.
Your steaks look AMAZING!
Looks good! Love a ribeye on the bkackstone!
You have got the Steak Eye! Those rib eyes were perfect from the get go! The number one thing: Buy great beef!
Awesome job!
1) great apron 2) I never thought of the sear-edges tip, AWESOME, thank you 3) I will probably buy the blackstone warming thingy due to your vid, it looks very useful
Edge searing was a new idea for me as well.
Wow! What a great presentation👍🏼🥩
Todd, those steaks look amazing, since I got my Blackstone it's the only way I do steaks now,
Man that looks great. Thank you for posting.
I was given a Blackstone flat top by my neighbor for Christmas last year and its been used at least once a week. Its just the unit and i need to get a good table to set it on.
Also, my ocd kicked in at the 2:11 mark when i saw one small spot you were leaving out, but then you got it. LOL!!!👍👍👍
Im loving my Blackstone. I got a 17" on clearance..the box was damaged go figure...then got the propane 20lb. adapter. I've been using it almost daily.
Gonna make filet Mignon on Friday. Was going to use the oven broiler, but nah, after watching this it's time for the Blackstone. Thanks for a great demo.
can't wait to use my new blackstone!🤞🤞🤞 tks for the info!!!
I'm drooling!
That looks amazing!
Todd, those ribeyes looked amazing. I've only done one cook on my new 36 inch and can't wait to try some smash burgers. PS......always enjoy the view from your patio. Respects!!
Hey Todd, great video. I used to think the quickest way to ruin a steak was to cook it on a flat top...then I bought my Blackstone. Over charcoal is still the best ever but on a Blackstone is right there nippin at its heels. Keep up the great work my friend, lovin the videos.
Absolutely nothing wrong with Pronghorn but those ribeyes, onions and mushrooms with garlic and rosemary look so good my mouth was watering before the video ended. 👍👍👍👍
looks amazing dude!
Love your videos Todd.
Just literally made this tonight. Simply delicious
Those look delicious!
Thanks, Pamela!!!!!
Thumbs up boss. Wife and I just purchased a motorhome and went camping last weekend. I grabbed a couple of ribeye's for the trip and was very leery about cooking them on my Blackstone so I used my Weber instead. Next time on the BS they go, not worried about it now, of course. Will be picking up those knives and cutting board too and just purchased the prep table and love it. Hey, assuming it has happened already, how did your elk hunt go? I wasn't able to go this year, but it is one of my passions for sure. Thanks Todd
Thanks for watching Scott!!!!!!!!!!!!!!!!!!!!! No elk this year, unfortunately BUT I've been blessed with some extra meat in the freezer. I got a few antelope does and a buddy gave me an antelope buck. I also got a doe whitetail so we got a nice little deposit back in our empty freezer. God bless!
@@praisehisawesomename Such a good feeling to have a freezer full of venison. Darn it though, pretty tough to beat elk. I hope to go next year, but it will be a meat hunt (cow) probably North of Craig. Thanks Todd
Praise the Lord!!! 🙌🏾
Love your channel Especially praise the Lord
Thanks, Phillip. I sure do appreciate you watching. 100% - Jesus is the Lord of my life and I owe him everything.
Looks great!
The piece that came off is called chief choice, the chief choses to eat it
I like it!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you for watching!
Think I will try this tonight!
I would suggest using a tripod. Loved the video information. You are very helpful. Thanks.
I think you need to come to my place to do a demo!
I just bought my first Blackstone
Nice looking steaks!
Looks tasty!!!
Thanks, Dean. Merry Christmas!
Hey Todd where can I get that block off plate for the grease trap?
On blackstone website.
Way cool 😎 Good Job
I always call that little bite that you took/found as the "pitmaster privilege." :) The cook has to sample the goods!
Thank you for the video! I have been trying to figure out a good sear on a steak. Did you ever turn the blackstone down from high heat? Thank you!
Absolutely, If you watch the video, I might not have actually shown it, but I'll turn it down after I flip them because you want to watch that internal temp.
@@praisehisawesomename ok great good to know thank you!
I just ordered my Blackstone and just been watching videos of people cooking on them lol
Can I have a bite? Yes praise the Lord ❤
Praise the Lord Todd!!!
YumO 🙌,my favorite 🐦.
Thanks Todd🌟.
Crazy Delish 😍
JO JO IN VT 😆💕🍁💨
I have the seasalt from Utah its called Redmonds check it out. It's pretty good
Great video
I’m looking for a knife for the camper. Does the knife hold a good edge?
Nice,, I am not a big fan of onions, but I tried the yellow sweet onions and can't get enough
I've only done steak burgers and onions and mushrooms. Today I'm doing the most beautiful ribeyes ever. How often do you filp the ribeye?? Thx
Did you keep the temp on high the entire time ?
How long did you cook them
So you cook it on super hot searing heat the whole time?
I was listening to a cooking program on the radio and they said olive oil has a smoke point of only 450. I don’t know whether that has any significance on the taste of the steak but they were suggesting it’s a waste of good olive oil anyway - suggesting to save the good stuff for salad dressings, bread dips, etc.
Olive oil burns with hot heat, not a good idea.
Yeah not sure what was the purpose of the olive oil. Burnt olive oil is a carcinogen. Butter yes, oil, no.
Thanks
Hi Todd the steaks look awesome. I am going to have try steaks on the Blackstone. I just bought a 22” adventure Blackstone this summer. We love it for camping. I love watching your channel. I live in Calgary Alberta Canada. Can you use the Blackstone in the wintertime.
I use mine year around.
I live in Texas so we don’t have the cold you do. But, my son in South Dakota uses his year around.
One thing we both added were wind guards.
GO FOR IT!
How long did you let them sear/cook the steaks before you flipped them?
Todd, what kind of knife are you using to cut your onions/ mushrooms?
Those steaks look soooooo bombbb, dammmm.
Yum!!!!
Yum just Yum!!
You should put the mushrooms on and let the water come out of them fully then add some soy sauce or Worcestershire sauce to them (that moister will suck into them) and then add onions let the onions cook for a bit with the shrooms then add butter to caramelize and season with salt and pepper. Pro tip: when putting shrooms on the griddle add some salt only to them and the salt will draw out the moisture faster.
That's Blackstone Porn, cooked perfectly with my favorite two toppings! I just cooked on mine for the first time last weekend and made smash burgers, they were the best burgers that i have ever had...thanks for the video, cant wait to cook my first ribeyes on it!
Doesn't olive oil burn at high temperature?
Wish they still made those cast iron platters.
Todd i do have a question if you respond to these videos. I know times will vary depending upon the thickness of the steak, however for lets just say a 1in thick Ribeye, how long do you cook them on each side?
so why didn't you use a high smoke point oil ?