The Perfect Steak on a Griddle with Chef Nate | Blackstone Griddle
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- Опубликовано: 14 июн 2024
- Attention all steak lovers! Chef Nate explains the science behind cooking the perfect steak on a Blackstone. You’ll learn about the three types of fat in beef and the ideal internal temperature for a rib eye and a New York Strip on a griddle. (Hint: it’s not rare!)
00:00 Gastronomy
1:33: Osmosis
2:45 Three Kinds of Beef fat
4:35 Maillard Reaction
5:19 A Good Steak's Doneness
7:15: Oxygenate/Blooming Out
9:51 Taste Test
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I first started "griddling" my steaks, emulating you. I raised the steak game tremendously when you introduced me to the Rosemary/garlic game. That combo on top of a steak is THE BOMB!! Thank you, Chef Nate, my carnivore family appreciates you sharing your wisdom!
Chef Nate is a wealth of food knowledge for sure. Thanks for watching Rob!
Right?! The garlic, herb and butter move is so simple but over the top delicious! I’m so glad you dig it my friend!
Same!!
I cooked my favorite steak to-date after watching this! 🙌🏻 I was a lot more confident choosing my steaks in the store as well, looking for that intramuscular fat! Thank you!
Awesome video brother! The explanation of fats within and on a steak is perfect and has really helped me on my steak cooking skills! Much appreciated!!
Nate, I think it's great that you nerd out. I learn so much on your show and I and my family thank you for passing on all your knowledge!
Thanks for watching Gina! Let us know how your next steaks turn out!! Better yet, tell your family to let us know 😃
I knew I was your favorite 🤣😂🤣
@@ItsAPartywithNateandCJ 🤣😁
Thank you Nate for this video. Love the explanations and advice using rosemary, garlic and butter!
Thank you so much for this video!!!! The garlic rosemary butter upped my steak game that I was convinced could not be upped.....and I can cook a perfect steak (filet mignon) on a Weber propane grill like no other..... I love the science behind it as well. The griddle is new to me for the past 4 months, and I am in love! Also even though I’m old (52) I love all the movie references and thought I was the only one who lived life through movie quotes! Keep up the great ideas!
Awesome video Nate. Plentiful of great knowledge. Can't wait till I can someday get a Blackstone to try this on.
Great video I’ve always had my steak medium rare but this all makes sense from now on I should be doing them like this thanks 👍
Just got my first Griddle, Finally someone explained this to me, GREAT JOB. Subscribed.
I never thought about the marbling not liquefying. Mind blown, life changed. Thanks, brother Nate
Wonderful tips and education! Thank you.
As a big nerd and a steak lover, probably the best video I've ever watched, love your energy man keep it up👍🏽 I love the nerding out
I've slways cooked a less lean steak medium for that very reason, exactly as you guys did there. I'm so pleased to hear you guys officially approve the technique! 😊
Now, I am a steak/grill/smoker master, SCA Member and anyone who has ever eaten at my house will tell you. , I have been saying for years that medium tasted better than med/rare….Now I can use the proper verbiage and science to explain why that is!!! THANK YOU!!! This is the BEST steak video I have EVER seen!!! So glad I just bought a Blackstone and started watching these videos…BRILLIANT!!!!
Great video brother and thank you for your knowledge! 👍
That was on of your best videos I have a Blackstone 36 inch I am going to try this with a New York Strip.
I really enjoyed this video! Very informative, really helped me understand the cooking process better. Hopefully after some practice I can put this to good use. Great job!
Let us know how you do Dani. Would love to see the results. Thanks for watching!!
Thanks Dani! I’ve always felt that understanding WHY gives me better reference to WHAT I’m doing. Thanks for always being in the comment section my friend
I really appreciate your background isn't blown out, great videos and production quality! Keep em coming!
Thanks for watching Matt. Glad you liked it. We'll certainly keep em coming!
Dang! 10 points for some production knowledge! Thanks for hanging out with us Matt. We pride ourselves in presentation… both food and video quality. Thanks for noticing
Wow Lippy dropping some knowledge. Would love more of these kind of video's.
Done, and done!! Thanks for watching Steve
Thanks so much Steve! I’ll definitely do more of these
Really tough seeing how you cook it versus what I learned in the restaurant 20 years ago. My family loves my steaks but I learned a lot.
First time grilling. Thanks for the info.
Thank you. I like the science of cooking and your explanations.
Nate is the Alton Brown of Griddling 🤓 Thanks for watching Thomas!!
I’ll do more of these! Thanks for watching and commenting Thomas!
Technique education is awesome, greatly appreciate the info... Have a great day!
Totally agree Ty. Thanks so much for watching!!
Thanks so much Ty! I’ll do more of these
Thank you for pointing out "searing does not lock in juices" for those that did not know. Very educational Nate Nye.
😂🤣😂 I gotchu my friend
This is an awesome video!!!!! I love the chemistry of both you and CJ. CJ is more bro since and you are more technical since and it is an excellent balance!!! Keep doing what you’re doing!!!!
You have changed my mind. Never knew any of that, thank you! Love the show
🙌🙌
Wow! What a compliment Jimmy! Thanks for hanging out with us
Definitely need to try this!
Best steak science info I’ve ever seen or heard!
I have never griddled a steak, but the information that you gave us is spot on!!!
Give it a go and let us know how you do. Thanks so much for watching!!
Thanks so much my friend! Glad you liked the episode
I will definitely do it. All I have done with steaks is lump charcoal and low and slow for 45 minutes. They always have a melt in your mouth finish like that. But believe me, I will definitely put the griddle test to them as well. Thank you for your patience and time showing us
Great video. I would have liked to have been advised as to the time on the grill and what the final temps are. What temp did you have your griddle at when grilling.
Very informative video nate thank you... love both of ya'lls shows #blackstonenation
Awesome food science and some great character with this channel
Great show today, one of my favorites.. Love the nerdness.
Hopefully more nerdiness to come!
Thanks for watching! I’ll keep the nerdness coming😂🤣
Well said, thx !
Thanks Chris!
Good information .... Thanks!
Thanks for the great info! Just recently got a blackstone but steaks will soon be going on it and I will be trying the rosemary/garlic seasoning!
You got this. And welcome to Griddle Nation!
Right on! Welcome to the fam my friend! Go for a thick cut steak for 2 rather than 2 smaller steaks and you’ll hit your target temp a lot easier. Thanks for watching!
Thanks Nate! One of your best vids yet.
I'm actually going out for steak tonight and will order medium instead of medium-rare. - Cheers!!
Thanks for watching Garry!!
Nice! Thanks for being here Garry
@@ItsAPartywithNateandCJ Hey Nate - As it turned out... - My raw Sirloin steak came with a hot 700-deg. cooking lava stone, and I cooked each piece to my liking, along with mushrooms and a lobster tail.
It was an 'epic' meal by all counts.
I'm back home now and hugged my Blackstone griddle when I arrived - lol
Keep up the food science. I learned a lot from this video.
Definitely will. Thanks for watching Lou!!
You got it Lou!
Yes please, more food science definitely 😊
My Blackstone doesn’t have the sear option on the dial but i am wondering how long do you cook the steak on each side to achieve Medium? I had cooked 2 NY Strip Steaks and both came out medium but were on the tough side . is it better to use Bacon Fat instead of oil ?
Huge fan of this guy
I understand knowledge is good food Ty
Great info. Went to culinary school and we learned a lot of this. But you didn’t mention about the “blood”
Bruce? Is that you?! Love that guy!! 🐊
Hi, thanks for the video, I have a question please, I did not understand if you sear one side and then you flip and move it to the other side where the burners are off ?
I absolutely dug this video. I finally understood the nerdy parts...🤓🥩🤓
Thanks so much for watching William. We really appreciate it
😂🤣😂 thanks? I appreciate you being here my friend
loved it thanks
Thank you so much for watching!!
Thanks my friend!
Felt like I was in science class, but learned alot. Those steaks looked amazing! Another great video Nate!!
Learning the ins and outs of the food we eat is pretty sweet.
There he is! Good seeing you in the comment my friend
@@ItsAPartywithNateandCJ I'm like a secret super fan. Always watch yours and CJ's vids. Just don't comment alot. Keep doin you my man!!
Love your nerdiness!! 😂
I really thought I was going to get annoyed at the video but Nate I have to give it to you, I learned a few things today.
Glad you stuck around Shane. Thanks so much for watching
Thanks? 😂🤣😂 glad you’re here Shane!
I love the science behind fine cooking. Seriously, if you know WHY something works it is easier to obtain the desired result.
Keep on being nerdy.
Love your videos.
I just finished cooking a ribeye and garlic butter for dinner, and my wife said I have to cook steaks with garlic butter from now on, thanks for the info on steaks and garlic butter
Great video. I am a huge proponent of dry brining meats before they hit the grill. Have 2 Blackstone Grills, one for the camper and one at home. This method with New York’s will be on the menu this weekend, Costco always had a great price on Prime cuts
Right on, Randy. Let us know how your steaks turn out this weekend!
Heck yeah! Thanks for hanging out Randy
@@BlackstoneGriddles They were excellent, love the flavor and the the crust on the steaks. Previously have done a reverse sear on a pellet grill then to my Weber, the Blackstone is next level stuff, thanks!
Love the nerd out! When you asked what the outside fat was I wanted to reply pork rind. Lol great video. You and CJ are great together, like a married couple. We binge watch both shows😃.
We're glad to hear this video was informative.
🤣😂🤣 always a pleasure with that guy. I’m crazy impressed with how good of a cook Cj has become. Thanks so much for watching Christeen!
Been cooking steaks in a cast iron skillet but today I am venturing to my Blackstone for my steaks. I will keep you posted.
How were they? I’m still a griller, but am about to venture into griddling.
Good video, add to the learning bank of steak, thanks
We love to hear this. Thanks for watching friend.
Thanks so much!
The Blackstone holds a technique to use properly, and it's so easy to use. My dog could use it. Maybe if he wanted.
Awesome!
I just cooked the best steak I have ever eaten after watching this!!!! Thanks!
Searing it also creates the crust. Which it turns gives it more flavor. So a great sear is always a great thing.
Just bought my grill. What temperature is used? High, medium or low?
I wanted to cook my husband a special steak for Father’s Day so I tried to imitate you. I’ll never be a ‘Chef Nate’ but my husband loved it and was impressed. I appreciate the science behind this cooking technique as I feel you only do well if you understand the why. Thank you!!
"Anybody want a peanut?" Said in the voice of Fezzik, was classic! Great call back
What would the temp be?
What model is your griddle?
I’ve been cooking my steaks that way in my black skillet for 30 years at the end I add the butter, garlic and baste it for about 1 minute on each side let me tell you it’s the best steak you will ever eat! Now I do it the same way except now I do it on my blackstone and at the end I put the garlic, butter and rosemary on the griddle and kinda move the steak around then flip and it’s done! I didn’t use rosemary back then and added the rosemary about 3-4 years ago! Quick note I use extra virgin olive oil
So does it have to be bacon fat? Or can I use avocado oil? When did you use the cold side? When did you take the temperature?
Just got my griddle today , gonna cook Memorial Day steaks tomorrow!
Where can I find the times and temps and the technique you used to cook it. You said one side screaming hot and the other side off. Then what? Thanks
Nice job looks Delicious.
Thanks, Gary!
Thanks so much Gary!
@@BlackstoneGriddles thank y’all
@@ItsAPartywithNateandCJ thanks for sharing
Extremely awesome. We can get recipes any time but when we get science behind the why and how to cook certain things count me in. Make no mistake I still like the recipes but sometimes you gotta let the nerd run loose for a bit. 🤓
You gotta get your inner nerd out every once in a while right? Thanks for watching Richard!!
Thanks so much Richard! I was worried that this was gonna be too much. I’m so glad you liked it my friend!
I will give you a thumbs up for the school room education on the subcutaneous fat , intra fat, and intro fat, but med rare reverse sear is the way to go in my thought
If you are going Sousvide, I would agree. If it’s all direct heat… try it this way
@@ItsAPartywithNateandCJ I use indirect heat in my weber kettel or my offset smoker
This was very interesting. I’ve always been a medium rare guy, but you’ve convinced me to switch to medium! One question as I am a little confused. I never saw you move the steaks from the hotter side to the cooler side? Did you move them to the cooler side after searing or just keep them on the hot side?
I have the same question.
I should’ve gone a bit deeper on that part. Depending on the size of your steak, 3-4 minutes per side on HIGH heat and then move it over to the cooler side to slow down the cooking. Go FAST at first then slow it down. The main thing to try is a thicker cut for 2 rather than 2 individual steaks.
Wow, never see Alton Brown in a hat. Glad you explained osmosis correctly though! Some people think osmosis is bringing? That my friend is diffusion. Love the show great job guys!
Nerd status confirmed 🤓🤣😂🤣 Thank you so much for watching
😂🤣😂 Alton Brown?! What a compliment! Thanks for hanging out with us my friend
It's okay to be nerdy! I love cooking science, weather and farming! Farm by day cook for my family! Work on people around the community's computers, I am as nerdy as they come! But I look like both of y'all! Bearded old school dood! Remember we grew up with Bill Nye the science guy!👍😎👊
Chef Ethan! Is the best on Blackstone network!
You are correct that to render intramuscular fat, you only need 125-130F. However, you can remove from heat slightly under 125F and the carry-over heat will continue to render the fat, leaving you with an amazing med-rare steak.
I thought you'd explain carry-over heat when you talked about the importance of resting.
Good video overall but I fear a good portion of viewers will overcook theirs. It'll still be a good steak, but not as tender as it could be if pulled just a bit sooner.
Loved the video, super informative. Perfect balance of seriousness and nerdisim.
What temp was the steak when you started? They looked more medium rare?@130 degrees?
Great Video for thous who can’t! Great job!
I didn’t use a probe but I’m guessing somewhere around the 140 range when I pulled them. Don’t be afraid of a medium steak.
@@ItsAPartywithNateandCJ just got mixed signals on the med. rare comment. Great looking steaks!! We actually let them marinate as long as possible with seasoning prior to searing. “Uncle Chris’s” seasoning is your friend!!!
NERD ALERT! if it’s about cooking a better steak…. nerd out all day. This will be one of my new links for people on Facebook asking questions.
Please do. Cooking the perfect steak on a griddle can be intimidating and we don't believe it has to be.
😂🤣 such a wonderful compliment Richard! Thanks for watching my friend
are you saying to turn off the grill when you flip the meat?
I tan both sides and and get the medal worm and let the bleud
At what temp to you set griddle for steak. Low , medium ,high or something in between??
For steak, I always set to HIGH. I let my oil or whatever fat I’m cooking in come to smoke point before adding my steaks. You can always move your steaks to a cooler side of the griddle if it’s cruising too fast.
so how long for each side 5 minutes each at 500 ?
Mouth watering
🙌🙌
Thanks Dan!
Did you cook those steaks 10 minutes total? 5 per side? They are making my hungry!!!
Roughly. It’s a “feel” thing unless you want to pull a temp probe. Pull your steaks at 135 and rest for 5-10 minutes and you will be solid
CJ has almost converted you Nate, awesome video, thanks so much for ❤️❤️❤️🍁
🙌🙌
Just don’t tell him ok?
So I had to break out the ole lappy and pull up your ribeye video again! Karey is goin out of town next week and I will be home alone. With my Blackstone. And a juicy ribeye!
Chlorophyll? More like Borophyll! LOL!
Question, you said deckle when talking about the ribeye, I thought that's the spinalis?
I'm nervous about this medium thing. I'm making steak tonight, maybe I'll take it to 130* instead of 125* - I'll tag you in the results, good or bad LOL.
😂🤣 solid quote my friend! So technically speaking, the correct terminology is “spinalis dorsi” referring to the actual name of the muscle. Deckle is the common term for that piece… also called Ribeye Cap.
@@ItsAPartywithNateandCJ my quote is..."do you know snowflake? Do you have a dorsal phin?" 🤣🤣🤣
@@ItsAPartywithNateandCJ talk to me brisket Nate🤣🤣🤣🤣
Do you start your steaks at room temperature?
Not a steak guy so I'm asking
Man thanks! I loved the "Nerding Out" on steak. No need to go to the steak house when you can do it better at THE HOUSE!!!
This video changed my life...
Agreed. Just tell me the way to cook it
I LOVE Nerdisms! Bring it ON! BRING it! LOL :)😆
Seriously though. I loved your video. Thank you.
Great video.. 🤯 my brain hurts.. All I know those steaks came out perfect and the taste is probably just as good. Thanks again for your videos.
How long on each side
I have trouble getting a juicy steak in any fourm. Rare ,Medium, etc. Its always chewy. I am not sure what to set the temp at and how long to leave it on each side. HELP
It’s a “feel” thing. Try starting with a much thicker steak for 2 (1.5” to 2” thick cuts) It opens you up to getting a better crust without the worry of overcooking
Nate the professor?? 🤔 Thought I was in culinary class!! 🤣 J/K Absolutely fantastic video and super learning experience brother!! I totally agree with the medium temp. Has always been my favorite and juiciest steaks. I definitely need to go thicker though!! Totally appreciate you sharing this!! 👊🏻🍻😋
Glad you found the video informative. Thanks for watching!
🤣😂🤣thanks my friend. I don’t know why it’s so controversial to say “Medium” in the steak world. Depending on the steak… it’s sooo much better.
What is the thickness is Nate talking about is it 1 inch, he left that out!
@@jameshenry1536 I’d say at least 1-1.5.
@@TheBeardedItalian thanks for the info!!
So what temp to pull off at for medium
If you’re using a temp probe, pull at 140 on a thick cut steak. Let it ride up to 145ish. Juiciest steak ever my friend!
@@ItsAPartywithNateandCJ thanks
I'm going to take a little credit for this episode idea.
😂🤣😂 credit given amigo
There’s no marbling in those cuts. Lol
I didn't know about how the bacon fat caramelize the outter of the steak and dosent dry out the center for a slow cook..
I got a nice flat top recently for different ways of cooking so my first steak on the flat top came out really good,I didn't have the rosemary but had everything else in this