3 Tips for Better Steaks | Blackstone Griddle

[@fdwarren12]

Excellent presentation, and short and to the point. Well done! I hate the shows that think they have to entertain and act like real actors, which they are not. Thank you for giving good info in a short and concise manner.

[@rodzombee1599]

Exactly.

[@Keym78]

Regardless of race, religion, or politics, us fellas all love to grill and cook outdoors! Great video. I've been a charcoal grill man for decades, and I'm going to try some ribeyes on my griddle after watching this.

[@D70340]

Short and to the POINT! That`s what we like to see! Looks fantastic!

[@dontfitupcooking4420]

Wow! Game changer and im gonna wow my husband. He doesn't believe I can smoke on the griddle.

[@davidpendleton1174]

Short... to the point... informative.. entertaining.. really the only problem with this video is that I wasn't there to taste test that perfect looking steak! Thanks for the tips, I'm going to be playing around with that smoke trick.

[@BlackstoneGriddles]

Let us know how it turns out!

[@coleedwards7874]

Other small tips I've learned that yall may like: 1. Salt before cook, pepper after. Pepper burns but salt does not! This will allow your steaks true taste to shine through! 2. When you flip the steaks, don't break the seal between the steaks and the blackstone! If your steaks feel "stuck" or "clingy" when trying to turn over they are not quite ready to flip! Give them alittle more time or turn up the heat alittle, once the sear has given you that perfect crust it naturally will break the seal between your steaks and cooktop. Got this tip from a well known chef and it really blew my mind the difference that those little changes had on our steaks! -Happy eating friends :)

[@bobabell6982]

A pretty good video. Very informative but not to over the top with a lot of wasted banter. Thankyou

[@j.j.jamison4593]

Appreciate the education....like the rack & the foil pan idea for steam - got a flat iron piece I'm putting on tonight...

[@strikersemperfi2531]

Just seasoned mine just like you said. Can’t wait to try this. We love ribeyes too,

[@mattbarnes9244]

Looks awesome - my only comment is wish you would include more times, like how long to cook potatoes, and how long to smoke steak for medium rare. Trying recipe now.....

[@GG-qg2iu]

Genius tip for the smoke flavor!

[@markrush5013]

ive cooked 2 meals on the Blackstone today....love it! great product!

[@angelatramontana440]

Made this tonight...AMAZING 👏 didn't have any chips for smoking but will next time. Steak was so juicy and tender. Better than a restaurant super impressed Thank you! New subscriber

[@BlackstoneGriddles]

That is awesome! Thanks for sharing Angela! We love to hear it!!!

[@ChefDesJardins]

I am The PROUD owner Of the Blackstone Ace exclusive 36" Griddle! It performs FLAWLESSLY and has NO warping issues or any other Kind of issues. So WHY is there ONLY 1 video on you tube {Mr Tovens} ? In My opinion This is the Best Griddle Blackstone Has EVER MADE.. { including the Pro Griddle} My Ace exclusive 36" Griddle Is AWESOME!! STOP HIDING THIS PRODUCT!! I LOVE IT!

[@kevinstanley3503]

Just wow, I have to ribeyes in the fridge now. Diff gonna try this griddle/smoke trick.

[@morganlim4552]

Man, I am going to try this! Thanks for the video.

[@mattcarpenter8689]

Been looking for an idea on adding smoke flavor to my Griddle Steaks Thanks for Sharing

[@gusf8451]

I learned two cool tricks from your video, using an actual brick wrapped with foil as a bacon press and using the disposable serving tray as a cover for melting cheese on the burgers , tow awesome DIY's.

[@slape54]

I have the 36 inch blacksone. I find when I heat it and try this one area hot and one low the whole thing is hot because the big piece of metal heats up. What is the solution, start on low as preheat and then heat up one side? Thank you

[@ronsexton3685]

I found the same Maybe leave it off even, it will still have some heat. Used the infrared temp monitor.

[@bombdawg5916]

What thickness of steak did you use for this demo. I know it would make a difference on time, right?

[@nachospopthe3rd564]

Just got the 28 inch pro series. nice jobs guys it's gorgeous

[@jianiaijem6693]

Awesome tips. Can't wait to try it out.

[@MrOiluj52]

Made some bone in rib steaks and it worked great. I would slice the potatoes a little thinner.

[@paulhughes3961]

I'm getting a Black Stone for my Birthday and I cannot wait to cook on it.

[@ricklemke9333]

Mine is coming today!

[@RicardoLopez-gr5jh]

Solo hay una palabra para como te quedo todo compa MAMALONNN!!!! saludos desde MEX

[@randyfincher4855]

Need a quick answer: when placing the steaks on the rack with low heat, do you keep the high heat on also.

[@chopperg9443]

That looks great, and such a simple dish to make. I'll be making that dish this Friday on my BlackStone.

[@ALLBOUTTHUGLIFE]

Looks Great! Thank you for the tips!

[@ebgbjo2025]

Oh great...now I need to go buy some new pans to try this smoke method out for sure.

[@edporter8009]

Great video! Thank you!

[@BlackstoneGriddles]

You are most welcome, Ed. Thanks for watching!

[@LeprechaunTV]

Love the tricks....always looking for new ideas

[@manrayyy]

What torch do you use?

[@tdub8440]

Love watching you grill.

[@BlackstoneGriddles]

Thanks so much! Love making content for you!

[@hardtruth2039]

I do this in reverse or reverse sear them. I put them on a rack with a packet of chips on the griddle and then cover and smoke until they reach an internal temp of 115 degrees. Then I sear them until they reach 135 or so. Man oh man are they good. I drive my neighbors at the campground nuts with me Blackstone 22" adventure ready griddle.

[@BlackstoneGriddles]

Sounds delicious! You seem like you have got it down!

[@popatop75]

thanks i don't suppose you would know of a chart of what tempature something should be cooked. on the griddle i just used mine first time tonight it wAs fun but kinda rough

[@doubledge2947]

Creatively done.

[@danhurtado3508]

Very helpful. Nice looking knife

[@BermudaBrian]

Never thought of doing wood chips like that... Awesome!

[@BlackstoneGriddles]

You learn something new every day. Glad you liked it!

[@antonioaleman5481]

@Blackstone Instead of apple wood chips can you use charcoal?

[@jacobpaniagua9691]

Wow! That is cool.

[@JanetOrt]

You never said which steak was better, the one with the brick or without?

[@warmothgmc]

Janet O well, he did say the bricked steak had a little more caramelization. I would opt for the brick just to keep it flat on the griddle, as long as it’s not too heavy.

[@JanetOrt]

Darren Ward gee that was 9 mos ago now I’ll have to watch it all over again. I’ve slept since then lol. And I have a 6 pack of bug ribeyes in the fridge🥩

[@ronsexton3685]

Yes that was most disappointing. Maybe there was no appreciable difference. I had a fine crust when i did my sirloin. Need butter and oil for fat for the crust.

[@justme4172]

What was the total time the steaks were on the griddle not counting the smoking part?

[@ramon7969]

Will that work in a microwave?

[@BlackstoneGriddles]

...............................

[@DavidTMSN]

Looks good.

[@scottd2180]

Can I cook a steak “Black and Blue” on a griddle grill? If so, how?

[@nighthawk_predator1877]

Curious why u don't just put a smoke box on the griddle so it actually smokes the steaks very well from the start?? U can put the smoker box on while u r cooking the steaks from the beginning. ??

[@j.j.jamison4593]

BTW - so was the brick worth it?

[@trevornakai-trujillo9573]

Only if you like Caramelization on your steak

[@krisdennewitz5903]

so if you didn't want to smoke them how would you finish them? still on low on that rack and covered for 15 min? or do you do something different?

[@MillieCee38]

Exactly my question, too!

[@scottferguson5686]

I continue cooking on high until it reaches the doneness I like

[@ssdeuce]

I cook this all the time minus the wood chips it’s great 👍🏼

[@brandi5730]

Is it better than a regular grill

[@BlackstoneGriddles]

Oh yes!!! But we may be biased!!

[@Semichef5200]

What are your thoughts on smoking steak first, then searing?

[@lodcomm]

thats exactly how i do it - the smoky flavor infuses the uncooked beef perfectly

[@michaelstano6502]

What you suggest is a "reverse sear," and it works especially well for really thick cuts. For a medium rare steak, smoke to an internal of 110 or so, rest 15 minutes, and then sear a couple of minutes on each side, turning frequently. Rather than the Blackstone, my choice for searing is a grate on a charcoal chimney with white-hot coals--the BS may get to 400+ degrees, but the chimney will put out heat like a blast furnace--great if you like a Pittsburgh Rare crust.

[@blah646]

Dave Hockett yes, bbq with some smoke would have done whole job

[@addisoncarver1392]

Beautiful steaks

[@Justfixityourself]

I like this video. Great info, I like this style video, (way better)....Way to go !

[@BlackstoneGriddles]

Glad you liked it!

[@steelhorsecowboy08]

That looks so good, gotta try that for sure.

[@christineadelfio]

Has anyone used this method without torching the wood chips, just letting them sit on the griddle?

[@cherry63376]

Chistine Keehn, that would be a good idea, using aluminum is putting aluminum into the mix. Stay with fresh and purity.

[@07GSXR1G]

Awesome

[@warriorhi]

Yep, I can taste the steaks now. Shiitake rules. Nice vid.

[@jroman8198]

Great video!

[@johnherman3261]

Wow!

[@pamelagreen1307]

Thank you!

[@waydeblank2375]

Do you make chicken wings to?

[@X83X11]

Instead of covering the steak and wood chips with aluminum pan. can you suggest another pan as I personally think aluminum is not good to absorb with my food

[@sfelmey]

Magic Hat #9 isnt a beer I would figure to cook with.

[@jlupe7668]

Nice!!!!

[@dustinriddell8374]

Wow

[@j.j.jamison4593]

back again.....re-visit!

[@BlackstoneGriddles]

Welcome back, J.J. 🤝

[@Stoviecakes]

I personally would have preferred to watch a video about the $30 steak I purchased. Potatoes are fun and all but…

[@freddyyakesch4310]

Always cook sides first always

[@skalimit12]

No offense but tip number one just isn’t true. Not trying to hate but just test it and see for yourself. If you are monitoring the internal temp, than you will get a way better steak if you cook it straight from the fridge. I have a blackstone, and I’ve found that the better the crust you develop while keeping the steak medium rare the better. The only way to do it is to leave it in the fridge and go straight to the grill. Watch the temp rise and flip it every minute and a half until the steak hits 105 and take it off. It will rise all the way to 135 if your grill is on max heat and had time to get up to 550 or so. The whole “bring your steak to room temp” is pretty bogus to be honest and only takes away from the most precious time to develop a crust that actually crunches. Not trying to hate but dude, try it that way and I promise you will realize that the room temp myth is debunked at this point. Guga from Guga foods and sous vide everything made a video about it that’s really good.

[@amuzer777]

Great advice. Me and my daughter like medium rare and hubby likes well done. I will set his out and do ours from the fridge. Thank you so much.

[@amaddox65]

Alton Brown also says bringing to room temp isn’t necessary.

[@bigmacdaddy1234]

Top chefs do not flip a steak every minute.

[@swn69]

Only one tip needed for cooking steak... Cook it sous vide. The End.

[@chuckychuck]

That's how i would do it set the temp on my sous vide at 125 an cook it for 1hr and then sear it after to medium rare on my blackstone flat top just love this grill the electric ones are junk when it come to searing and toasting buns.

[@ronsexton3685]

Too much trouble. Cooked perfect on the griddle.

[@xmanb8193]

👍👍👍👍👍👍👍😎

[@cameronlamb7806]

You actually should not let it get room temp because bacteria multiplies faster when in room temp then when you leave it in the fridge to thaw out

[@BestWok]

Little over cooked for me.

[@waynethebarber1095]

Are you realy going to say it tastes like poo? Sorry I have to say it.....face it, you are thinking the same thing....👍

[@PyrateGraphics]

Steaks belong on a grill, love my blackstone but no

[@nunyabuidnass7011]

I love bein a man🤣🤣🤣🤣

[@vasokcolumbus4833]

Steak on a griddle… you have to really doesn’t like your self.

[@eshetchayil6246]

Why? Chefs cook steaks in cast iron skillets; Blackstone is no different.

[@JF32304]

Have no desire to watch how to make a steak by someone who had his ears pierced. I'll go to BBQ pit boys channel.

[@bigmacdaddy1234]

Amen.