5 Tips for the Perfect Steak | Blackstone Griddles

[@MyronMarshall-pm3yk]

My first meal on our new Blackstone. I did New York strips…two fingers deep. I caramelized garlic and onions following your instructions. Brother- I’ve been grilling and smoking steaks for years. Never EVER had a steak this juicy🤠🍺. You DA MAN. Thank you.

[@justinbair9950]

Did skirt steak on mine, was such amazing. Tonight I cooked my taco meat, caramilzed onions and butter up the griddle for the tortillas and gawd it was so amazing

[@Jer-E-my903]

Thank u for showing time and temp

[@ABD4VIDS]

Just tried this for my first ribeye on my Blackstone. Came out excellent!! Thank you very much.

[@MagicMixR]

Ya Killin me Smalls!!! Great Job Hussey!

[@thehungryhussey]

Thanks Mark!

[@gerribeckman4225]

OMG! Thank you. I had a nice beef loin New York boneless from Costco. Just got my Blackstone and had never fixed a steak on it! Your directions followed and it came out so tender and melted in my mouth! ❤

[@rocknrage8663]

Mah Dude, the Hussey, killin’ it on the Blackstone Channel!

[@thehungryhussey]

Thank you my friend! Sure appreciate those kind words!

[@BlackstoneGriddles]

Indeed he is!🔥

[@rocknrage8663]

Hey Matt - appreciate the tips here. I’ve been trying to get away from my gas grill but Mama had to have her steaks over the fire. Put some bone in rib-eye on the blackstone tonight and won her over!

[@thehungryhussey]

@@rocknrage8663 My man! That's so great brother!

[@MJEdwards409]

Tried steaks on the blackstone for the first time tonight using this video and ended up coming out perfectly. Big hit with the whole family. Thank you!

[@BlackstoneGriddles]

We're so happy to hear this!

[@douglaschandler3038]

I followed your instructions for some New York cuts tonight. absolutely perfect. I started with 500 on the left side and down to 425 on the right. covered in foil for 8-10 minutes after. LOTS of juicy flavor. More than I'm used to from NY cuts. Love the BS.

[@linnlindner7628]

I can't wait to get my Blackstone!!!

[@Ponderous1]

Made them today for Mother’s Day. They were amazing! Awesome tips Hussey! Keep ‘em comin!!!

[@thehungryhussey]

Thanks Rich! Glad it helped bud!

[@SynysterGoose]

I do the same temp and flip time, but I season with salt, pepper, and garlic powder with butter on top and Worcestershire sauce. Instead of oil down on the griddle I do bacon grease 🤌🏻🤌🏻

[@beerbarnbrewing9160]

Can’t beat a good ribeye! Good information Hussey!

[@thehungryhussey]

Thanks 3B!

[@Chris-ry6ki]

I've been grilling Webber charcoal, Traeger pellets, and Webber propane for ever, just got a Blackstone and I'm going to try your method out tonight, thanks for the video!

[@jameserwin7546]

Hey, just wanted to say, "thank you," for all your valuable information. I just bought a Blackstone. It's not even out of the box yet. But at least now I know what to do when I get it all put together. Thank you, sir, you're awesome. Keep up the good work and the great videos. 👍🏻👍🏻👍🏻

[@StephenOwen]

That intro was awesome, it gave me a lot of confidence seeing all of that awesome looking food!

[@philmartinez1872]

Thank you

[@penguin21378]

THANK YOU for not flipping back onto the same spot where you started.... drives me bat sh!t crazy when people flip the steak right back on the same spot.....

[@thehungryhussey]

Sometimes it's hard to do depending on the crowd, but it helps SO much!

[@CJ_Frazier]

Flippin perfect homie!

[@thehungryhussey]

My man! Thank you!

[@ArthurDeschain]

Just tried it. Perfect! Thanks for the tips!

[@kennethrepking848]

Great tips!!

[@BlackstoneGriddles]

Thanks for watching!

[@robertbernal3180]

Those look so delicious!!!! I really enjoyed watching you with the taste test 👍🏽

[@thehungryhussey]

Thanks Robert for watching! Glad you enjoyed it!

[@BlackstoneGriddles]

Thanks for watching, Robert!

[@Jon_Bonds_Jovi]

@@BlackstoneGriddles Explosive, or severe, diarrhea causes a person to pass liquid or loose stool more frequently and forcefully than regular diarrhea. Explosive diarrhea occurs when the rectum fills with more liquid and gas than it can hold. Passing the stool is often loud, due to the escaping gas.

[@ayuyu1]

Gonna try that type of basting, steaks looked good!

[@thehungryhussey]

The baste is where it's at!

[@ayuyu1]

@@thehungryhussey will be doing it this afternoon!

[@adambradleylife]

This is the first video I have watched of yours, loved it. Simple and easy to repeat. Plus, i'm glad you are not wearing latex gloves, I don't know why people do that!?

[@scottjones3038]

Nice steaks! I prefer to brown the butter a little in a seperate little saucepan with garlic and thyme, then baste it over the steaks with a spoon or ladle.

[@MrRich-yp7eu]

I love your passion for cooking, oh how I know that feeling.

[@beadqueen20]

Youre making the blackstone a bit less intimidating to cook on. Appreciate that- your instructions are easy to understand and follow too. Ive only done hot dogs and hamburgers...steaks are brand new to me to cook, so Appreciate the easy-to-follow process. Thanks so much!❤

[@cowboysvstheworld3879]

Well done bro. Simple and to the point on how to do a proper rib eye.

[@arunwithaviewmedia]

Yum, great tips!

[@thehungryhussey]

Thanks Arun for watching !

[@MrSumerset953]

Another Great cook, doing this very soon

[@BlackstoneGriddles]

Let us know how your steak turns out!

[@MrSumerset953]

@@BlackstoneGriddles Will Do

[@thehungryhussey]

Hope you enjoy your steaks!

[@trcass1]

thanks Hussey. Gonna try those tonight. you got me with the garlic butter sauce....lol

[@larrysmith6499]

Looks delicious

[@thehungryhussey]

Thank you Larry!

[@brianbrink1421]

Hussey u have my mouth watering!! Mmmmm. Great tips!!

[@Bobtaylorgso]

Matt...."Cat's Meow"...my Mom's favorite saying....thx for a gr8 video....bt

[@janetnoel2651]

What temperature thingamajig are you using. Love how it reads the griddle temp too

[@BlackstoneGriddles]

We sell a thermometer on our site! blackstoneproducts.com/collections/griddle-accessories

[@AwesomeFinish]

Do you use salted or unsalted butter?

[@LPPayne]

What is the avocado oil "blend" you use?

[@PopsAllgood6967]

Wow! That’s some good groceries right there. 🥩🥩🧄

[@thehungryhussey]

Thank you Lloyd!

[@radhug4077]

@ 4:17 i liked and subscribed!.. Awsome bro!.

[@ryanlaporte3439]

Great video dude thank you!

[@dyates6380]

Looks fantastic. I'm trying this tonight. Especially the sauce!

[@DavidGrant-zx3rc]

Do you ever do Beef Tenderloin??

[@bridgetlovell4898]

Going to try this for dinner tonight 👍

[@jasonburke7685]

Some good groceries there! Once you have a good sear on both sides do you bring the temp down on the griddle or just leave it where it was while still flipping every minute or so?

[@thehungryhussey]

Jason, I just keep flipping my friend. Think of rising the temperature of the steak little by little on each side with each flip to achive the doneness you're looking for. That way to prevent bands from happening.

[@bfilz]

Is that a Cheerwine sign/clock? Are you from NC?

[@2Wheels_NYC]

Perfect, Matthew! I used that seasoning on my prime rib roast for Christmas, and my own on NY strip steaks for Easter. I've started playing with my own activated charcoal rub, and it's awesome. Great work here sir.

[@thehungryhussey]

Thanks Matt! I really dig the flavors of those types of seasonings! Sure Shot Sids was one that I used to use all the time. Good Groceries for sure!

[@HarshmanHills]

Thoughts on cutting the steak while cooking?

[@jerrepeak9083]

Nice video ! Thanks !

[@cameronadams5820]

Trying this tomorrow just got my Blackstone only done two meals on it

[@gerryfelton9046]

What type thermometer do you use to check the griddle temp?

[@jimmyloveshair]

What is your avocado oil mixed with? We are new to the griddle and have not bought my oil yet. Thank you for the information.

[@david8256]

Thanks for the tips 🍺

[@thehungryhussey]

Thank you David!

[@bobbybenefield]

Looks good. But you’ve got to try Everglades seasoning on a steak.. it’s all I use. I learned it from watching Deer Meat for Dinner.

[@jennymacaluso4062]

Love your videos. New to Blackstone. Camping in NY Yr around GOT THE TAILGATE COMBO GRILL.

[@huntermcgown8866]

What thermometer do you use for your Blackstone?

[@MelBar-g1q]

What binder are you referring to?

[@jonpos4671]

Is oil necessary, as America's test kitchen suggested putting steaks on dry and letting fat from steak do the job. Thanks

[@teresaanthony9987]

What is the season you used to

[@jimsarver3372]

Where do you get the blackened steak season?

[@robertcooney8831]

Yea first 😊😊

[@thehungryhussey]

Ding, ding! Winner winner!

[@robertcooney8831]

@The Hungry Hussey thanks for sharing this recipe with me

[@Pstanich]

Who makes your thermometer

[@dianeb9435]

The thermometer says Blackstone on it

[@Jesse-t4z]

@@dianeb9435lol. They definitely aren’t a Detective

[@brosmile9388]

Should we rinse off the steak coming out of the grocery store pack?

[@Tisely3]

hell yeah!

[@clint8u]

You’re making me huuungry !… just got a griddle - thanks

[@candicecarver7200]

How long to cook for medium?

[@Ron-p6g]

⭐️⭐️⭐️⭐️⭐️👍🏼

[@thehungryhussey]

Thanks Joe!

[@RickandDarcirvadventures]

Nobody cooks to medium well. What would be the temp am looking for on a medium well done steak?

[@thehungryhussey]

Med well I'd pull right at 140-145 degrees my friend.

[@RickandDarcirvadventures]

@@thehungryhussey thank you. That is good to know

[@KentWood-OptimizeUTennis]

My key is i don't ever take a steak from the meat display, but instead ask the butcher to cut me a 2 inch thich ribeye from the "chuck end". My butcher explained that most people don't know to request from the chuck end...no channels mention it, so I thought I would here.

[@dareil2000]

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[@RobbinsJoe]

Do you ever go with just salt and pepper? I don't care for seasonings or sauces, the beef should stand on it's own. I only season/sauce when the steak sucks, putting it bluntly. Your steak here look great, love the butter sauce with garlic and rosemary. Ribeyes are so expensive, I've been putting off trying Blackstone ribeyes but I'm sure going to try it. Keep up the good work.

[@thehungryhussey]

Nothing wrong with just S&P and there's those folks that want to really taste their beef. I say, I'm all for it my friend and do what you like! The Blackend seasoning is pretty much your SPG with some charcoal that helps with color. So it's not too far off from S and P.

[@teresaanthony9987]

I have a question, do you ever fry zucchini on your blackstone, I use eggs, flour, and Laurys season salt, they cooked up good, but to much salt, I need help, gonna throw it away

[@marcustaylor3375]

What’s the total cook time?

[@quanishamallette1378]

Always cook to temp of food never time

[@ShawnRead-j7d]

Try crushing those garlic cloves a little before putting in the butter to extract more flavor out of them....

[@thehungryhussey]

For sure a good thing too!

[@BlackstoneGriddles]

Great tip! Thanks for watching, Shawn!

[@MyronMarshall-pm3yk]

Will do. Thank you.

[@mentz44]

more like medium, but looks good nonetheless!

[@Aweber87]

The salt thing is called osmosis

[@pammerritt7778]

Is this the new house?

[@thehungryhussey]

Hi Pam! Yes it is, well, not so new anymore. We'll be here for 3 yrs coming in October!

[@jbelieve5050]

So total of 3 min....1min...other side 1min....flip again 1 min and done?

[@kbizzle70]

Depends on the temp you want your steak

[@MrMrsregor]

@@kbizzle70yep, and how thick it is

[@N3VIUS]

So why would *Blackstone griddle* reply....?

[@Charliesdad98]

I don't think they get hot enough to put a good crust on the steak I can't get mine hot enough anyway and I leave it on full blast for 20 minutes before I even start

[@hbsurfcity99]

You turn it every minute?????

[@thehungryhussey]

Yes sir, or sooner!

[@randyroutheaux8339]

So I always thought u have to poke with a folk.... the meat to tenderize them...

[@paulwomack4961]

Looks tasty. Only thing, I was always told to flip once. That's a freebie tip.

[@thehungryhussey]

Thanks and yes, they were. Everyone has their "way", however flip once methodologies make bands on the steak. Meaning, grey bands will be on both sides. Flipping often will get you your level of doneness from top to bottom/bottom to top, with out much banding. Another tip! 😉

[@stachstastic]

Fat is also full of vitamins and minerals that are great for the human body.

[@bradyjordan23]

Once you started chewing into the microphone, I couldn't close the video fast enough. Otherwise, good tutorial.

[@BlackstoneGriddles]

Let us know if you give these tips a try!

[@tedbell4416]

Come to my steakhouse

[@thehungryhussey]

Where that?

[@charlessims2021]

1st thing , dont go cheap on the meat!!!!

[@alexpollifrone9235]

Haha cats meow

[@EasyDayOutdoors]

Great info. Just move your mic, no one wants to hear you chew.

[@ronrawson9942]

You should change the oil on that nasty ass apron.

[@billyhaney5002]

Look good , but a steak need to be cooked over charcoal. Thanks for sharing.

[@thehungryhussey]

Hey, I like em over charcoal too, but you don't always have that possibility

[@dgriffith19]

For the love of God stop smacking your damn food

[@BRAS64076]

💯