Griddle vs Grates: Steak | Weber Q Griddle vs Weber Q Grates

[@davidkatz5263]

I used to run a restaurant in Daytona Beach, FL. We went to a test kitchen and brought 14 items from our menu with us. We cooked each item on a professional grill and on a flat top or griddle. We then did a blind taste test with 10 people. Every person preferred every item from the griddle without exception. We added a griddle to the kitchen and people's already favorable comments about the food got even better. I was surprised by your preference.

[@GallaghersGrub]

This was the first steak I cooked on the griddle and improvements could be made. 1. Less salt 2. Pat dry 3. Use a griddle press If those changes were implemented, the results may be different.

[@davidkatz5263]

@@GallaghersGrub As a professional chef, (no longer), I would highly recommend against using a griddle press ever. It does make things cook faster, but you are squeezing the fat and flavor out of your steak. Just let it cook. Also, always let your steak rest for 5 minutes after you take it off the grill. It will taste better. Enjoy.

[@FableCountry]

@@davidkatz5263 a little late but I agree with not using griddle press. Squeezing meat only takes juices and flavor out. It'll dry the meat out. No good. And chef said he let each steak rest for 10 minutes so he's good on waiting at least 5 min

[@tangoray1095]

@@FableCountrywhat about a smash burger? Is that ok to press?

[@randomwicked9806]

Use the g'dam grates like an adult. If you want a fried steak, you will never be welcomed into my house. I'll order McDonald's

[@noahhubbell2474]

We've used this griddler for a variety of items including steak, fish, vegetables kzbin.infoUgkxMcXT6_MuT0hB3ejyGQQHaeof9bwoWPUf and mushrooms and it's been great! Gets that great smokey flavor when using high heat or sear. The grill works amazingly simple and very low smoke for what it is. Heat gets up fairly quick, especially on closed position. The griddler side is fairly simple, better for eggs and pancakes rather than any cooking. Use the flat plates with the grill side if needed.Cleanup is easy and having heat on both sides is great for cooking a large amount or panini press.This definitely gets hot though so be careful with the sides.

[@GallaghersGrub]

Thank you. Gracias.

[@mnedix]

Heya from Germany! I'm also joining the ranks of the ones who bought this grill based on your videos. Thank you very much for the time and effort you're putting into these videos, it's great that you are also mentioning how long they should be kept on which side, temp etc.

[@GallaghersGrub]

Thanks for watching in Germany! I've got a lot of ideas so many more vids are on the way. Enjoy your Q.

[@paulgirling1]

It is impossible to watch you taste the steak without salivating! Thanks for the reviews, bought a q1200 here in the UK and haven’t been disappointed especially since I’ve been using your cooking techniques 👍

[@GallaghersGrub]

Thanks Paul. Enjoy your Q in the UK. Cheers!

[@joshuwahhhh7404]

2 years ago, but...I agree the lines make a difference in appeal 100% I actually thought the flat cooked steak would be a tiny more juicy because of the saturation to the meat while cooking. Great video!

[@GallaghersGrub]

Thanks for the kind words, Josh. Be sure to check out my other Weber Q content. Tons of vids you'll enjoy. Cheers!

[@13littlelazy]

One of my fav grillers KZbin , always look forward to your grill’N videos

[@GallaghersGrub]

Thanks al. Really appreciate the kind words. Cheers man!

[@lefteristiliakos7802]

You definitely kept the audience on the edge of our seats. 👌

[@GallaghersGrub]

Appreciate the kind words Lefteris. This was a fun one to grill, and eat.

[@chrisc2671]

Yes, I didn’t even get to the final verdict. Watching him think about the flavours he’s tasting was too much. I had to run off and cook a steak haha.

[@uncjim]

Great subject. For steaks, I like the flame flavor, so it’s grates for me. Burgers are a different story. That crust from the griddle is what puts it over the top. Thanks.

[@GallaghersGrub]

Sounds about right to me. Cheers man!

[@Moneyalmenial]

This guy grills

[@thechampagneroom1]

insane how you got that first shot of both steaks done, side by side. Wow! well done!

[@GallaghersGrub]

Thank you. Appreciate the kind words. Cheers!

[@debrafrey3224]

Ok so griddle was saltier, so what about tenderness or taste in the beef Was it chewey or which one was juicer?

[@michaelturnipseed3541]

GREAT job as always. Sticking with the grates. Did thick pork chops Monday and chicken legs Tuesday on the Q. Just right. New tip I learned watching a video. Take two pieces of foil enough to cover about 3/4 of the grates total and have them in place at the time you preheat for that 10 minutes. The foil helps burn off anything prior to grilling. It really works. Of course I always scrape after I take anything off the grill while it's hot. Keep up the videos. Much appreciated!!

[@GallaghersGrub]

Thanks for the tip Mr. Turnipseed. Hope all is well!

[@christosswc]

I just ordered a griddle, specifically the Tefal Plancha. My current indoors grill is 2/3rds grill, 1/3rd griddle. From using it I noticed the griddle will do everything the grill will do, the opposite is not true, plus cleaning is so much easier with a flat surface. Because my grill is cheap and the food sticks to the grill making cleaning a nightmare I got the perfect excuse for an upgrade.

[@ScubaDude68]

Grill marks are cool so it’s kinda hard to be unbiased out of the gate. The caramelizing that a griddle adds to certain meats can’t be beat though.

[@GallaghersGrub]

If I was to griddle up a steak again, I'd use a bit less salt. Both steaks were great and super juicy.

[@Forevertrue]

I have the same views.

[@protexusa]

I just purchased my 1 st weber q 1200 gas gril and your videos are very helpfull for me.Thanks!

[@GallaghersGrub]

That's great protexusa. Enjoy your new grill!

[@BillShelly]

I start by searing on the griddle, then cook on the grill grates. Best of both worlds, IMO.

[@GallaghersGrub]

Good tip!

[@ThrushCZX]

A man after my own heart (or stomach): ribeye, dry-brined for an hour. Cannot beat it! For the record (and in the interests of the experiment), I often do dry-brined ribeyes on the stove top using a cast iron griddle and directly over a chimney starter, half full of lump wood, running at around 500-550º. The direct fired steak always wins. Not to say the cast iron steak is bad - getting that griddle pan was a revelation from cooking steaks in steel pans - but the BBQ'd ones are always better.

[@GallaghersGrub]

I make steaks in cast iron pans all the time back in the city. Here in the country, I always fire up one of my grills.

[@wtony101]

In theory, the griddle should be tastier because of two things. First of all, on the griddle 100% steak surface comes in contact with hot griddle where the Mallard reaction occurs which give that nice aroma. Second, as you've said, there is no dripping of juices so the steak might be a little bit more jucier with more retained flavor. The difference would be if you have a wood BBQ where wood adds additional aroma. Anyways, love my Q gril !

[@sanjaymu74]

Brilliant explanation... I was looking for an answer (technical answer than just visual appeal of grill marks) like u said unless it's a wood or charcoal grates I guess "technically" it's the flat pan that's better 🤔 Thanks for your comment.

[@sanjaymu74]

Just an afterthought... please advise me... is it true that we use LESS oil when we do the same size steak /portion of meat on a Grill Pan compared to a flat griddle pan?? If the answer is Yes... then I guess Grill wins 🏆 😋... please share your feedback on this. Thanks for your time!

[@wtony101]

@@sanjaymu74Thanks. I use very little oil - just to cover the meat so it doean't stick - not much difference between two methods. Sometimes I season with a bit of olive oil afterwards.

[@sanjaymu74]

@@wtony101 thanks a lot for your helpful information

[@williamschaffel3760]

Had mixed grill tonight; two ribeye steaks, about the same size as yours, and four St Louis Ribs coated with Ah-So Chinese Barbecue Sauce. I preheat my Q3200, with the hood closed, until the thermometer reads at least 550f. Drop the steaks on the grill at an angle and grill them with the hood open for 2 minutes, then give them a quarter turn and grill for 2 more minutes, Then I flip them and grill for 2 more minutes, and for the final step, give them another quarter turn so they are in the same position as when I started and grill for two more minutes then remove them. Get those steakhouse diamond sear marks and the steaks are medium; the way we like them.

[@GallaghersGrub]

Interesting that you grill with the lid open. I haven't tried the 3200, but I'm sure it runs hotter than the 1200. The 1200 pretty much always needs the lid closed. I like the diamond grill marks idea.

[@avpowerstn1]

I purchased the BlackStone 28" griddle, and it creates a way better steak than my old Jenn-Air model-720-0062-LP ($1100 grill) All griddles cook faster it seems and the favor is the best. I copy the company "Great Steak" procedures after watching them at the mall. I use Harris Ranch (Cali) Ribeyes sliced thin (instead of Great Steak's custom Steak-Ums), w/grilled onions (BBQ grill wont do grilled onions, without dirtying up another dish) place swiss or provolone on it when it is almost finished cooking, toast buns(rolls)Mmm . Also the griddle clean up is unbelievably easy..super easy compared to a BBQ. In fact I told my wife....you will now address me as the "Griddler" yeah thats right..lol lol

[@GallaghersGrub]

I may need one of those BlackStone griddles. It's definitely on my short list. Cheers Jim!

[@avpowerstn1]

@@GallaghersGrub I wish I had done it years ago. Breakfast "was" 3 dishes: 1 egg pan, 1 hashbrown pan and 1 sausage pan (or bacon) with the griddle one item to clean, I could even throw on some pancakes...still one item to clean. If you entertain get the bigger 36" model. I only use my BBQ for shish ka-bob (I have a motorized ka-bob turner ) kzbin.info/www/bejne/e3rQaaBrrdF4bqc

[@avpowerstn1]

@@GallaghersGrub and PLEASE call me GRIDDLER !! lol lol

[@Logan-de3xx]

Just bought mine almost a month ago, and your videos really helped. Appreciate them, I hope you keep more coming!

[@GallaghersGrub]

More on the way for sure. One today in fact.

[@Logan-de3xx]

City Escape Griller just watched it! Haha

[@chrisc2671]

It’s interesting. I feel like the grates one would drip all the yummy juices out. I thought the grates one would be healthier but not as nice. I don’t know if lamb is popular in America but the best part about cooking lamb is that the fat from the lamb makes everything else taste so good. Mushrooms and potato’s cooking next to the lamb are amazing. Ad some garlic and salt to the mushrooms and you have a winner. I normally do all that in an oven or frying pan. I’m still trying to learn how to cook on a grill haha.

[@GallaghersGrub]

I love lamb, but my lamb videos never get any views. Kind of surprising because I think it's delicious.

[@rawkfist-ih6nk]

The fat is healthy, you want that. Tons of nutrients

[@Steelviper61]

Nothing beats the thrill of the grill! I cook almost all of my meat exclusively on my Baby Weber Q, it just simply does a great job!

[@GallaghersGrub]

The Weber Q makes a surprisingly great steak. Cheers Joseph!

[@ernestpaul2484]

I have a griddle for my 1200 but have yet to take it out of the box. I just did a few thick cut ribeyes a couple of days ago and they were perfect on the grates. I use a little Worstershire and some garlic powder and then let them sit while I get the grille cleaned up and brought up to temp. Funny watching you eat these steaks as my brain sends those taste receptors to work and I can seem to actually enjoy my grilling for another day. Looking for a used 2200 to use at home so I can pack up the 1200 in my cargo trailer I am converting for some highly anticipated golden years "camping". I have had my 1200 since 2015/16 and have been using it 2 or 3 times weekly since then. On a side note, what is the best grille brush you would recommend? I have one of the KOAN Weber Q grate scrapers from Australia and it works great, but I am still after a good grill brush that doesn't leave metal strands on the grates each time it is used. Thanks, Paul.

[@GallaghersGrub]

Definitely take the griddle out of the box and make some smash burgers. I think you'll love it. I use Weber branded wire brush scrapers. With the wire brush scrapers, I don't skimp and buy 3rd party. I've had a number of people tell me the wire bristles can come off, but that's never happened to my Weber scrapers.

[@tyler1776.]

New to the channel so you have probably explained previously, but what knife did you use in this video? It's awesome and I want one!!

[@GallaghersGrub]

It's actually from an inexpensive set I picked up at Homegoods I think. Nothing too special, but very sharp brand new.

[@ForCedar777]

I just received my griddle yesterday; Hamburger’s (grill) and cauliflower (griddle) last night. Delicious 😋 Thanks for your videos...

[@GallaghersGrub]

Cauliflower on the griddle. That's a great idea and I will give it a try. Thanks forcedar

[@ShawnTRD]

Try a Smash Burger on the griddle

[@skatekev128c3]

Another great video! I'd say griddle for burgers, especially for the crust. Grates for steak hands down. Can't beat those grill marks for presentation!

[@GallaghersGrub]

I'm thinking the same thing. But you really can't go wrong either way.

[@enochjung53]

I am your follower! So i bought my weber q and the meat like your last video (bone in rib eye and Strip). I am assuming the video above has inch and a half thinness right? It would be really helpful if you can tell us the size of the meat, because i am going to cook exactly as you do on my weber Q this weekend. ( I can only cook according to your time and size of the meat, because weber q is my first grill)

[@GallaghersGrub]

These were fairly standard sized cuts. Not too big. Not too small. Grill on high for 3-4 minutes per side. Probably closer to 4. And let rest for at least 5 minutes after you pull them off the grill. Let me know how it goes. Good luck!

[@enochjung53]

@@GallaghersGrub thank 🙏 you!!

[@kappa1032]

Great video! Did you get a new camera? The quality is really clear

[@GallaghersGrub]

Thanks, yes I've been upgrading my camera equipment and learning how to get better footage.

[@kappa1032]

@@GallaghersGrub Awesome man, keep on grillin!

[@moonlight5050]

The Weber Q does awesome whole chicken too...!!! Just falls apart 👍 Warm grill up while you oil and salt & pepper the chicken, pop it in the middle of the grill, turn heat to minimum, shut lid and leave it alone..!! 90 mins for a small/medium chicken....perfect 🐔🐔👌😀😀

[@GallaghersGrub]

Totally agree. My most viewed video is a whole chicken. Came out amazing!

[@CruisingwithWarrenSea]

I think the griddle tasted better because it cooked in it's own juices while the one on the grates the juices just drip down.

[@GallaghersGrub]

I think next time if I salt the griddle steak less and use a griddle press, it will win.

[@Jevandtieriel]

In my opinion the steak cooked on the grate the juices drip down, vaporise & rise to give that bbq flavour to the steak. The griddle plate you may as well use a frying pan. But I’d eat a nice steak from either side.

[@dischargeconductor7305]

​@@Jevandtieriel True. You need smokiness when you grill. Otherwise just use the cast iron pan in the kitchen.

[@whatfreedom7]

I love my Weber q for table top camp cooking. We plan on adding a aftermarket griddle so it can be used for breakfast as well.

[@GallaghersGrub]

The griddle plates really are great. I make smash burgers all the time on mine.

[@matthewmackenzie302]

The steaks look awesome! Recently bought myself a Q1200, did you have issue with food sticking to the grates before the grill was seasoned? If so did you do anything to combat that?

[@GallaghersGrub]

I've never had an issue with the food sticking to the grates. Maybe cook some greasy burgers on there. You may also be flipping your food a bit too early. Usually when it's ready to flip, it won't stick. Cheers!

[@acegoldengloves1133]

I often use the Weber non-stick spray on the grates before using & that sorts any sticking issues out for me!

[@whatfreedom7]

Make sure the grill is well preheated first. Also don’t try to pull the food up or flip too soon. When it’s ready it will let go on it’s own. Like the other stated is also pre season it with a spray heat then let cool down. I’d say once you’ve used it a few times it will stop as long as your not cleaning it too much.

[@shottskies]

What i like about cooking meat on grates is that all the residual moisture drips away and your meat doesn't end up swimming in it

[@GallaghersGrub]

Yes, I think with a few tweaks though the griddle steak would be equally fantastic.

[@Canpeaches44]

I like my steak and burgers to retain their juices and cook in their fat!

[@djsugarbear6079]

Agree 100% Nothing like a grated 🥩

[@sdqali]

Your videos convinced me to buy a Weber Q 1200. Thank you.

[@GallaghersGrub]

I think you'll love it. Portable, easy to use and high quality. Cheers Sadique!.

[@rafaelreyes1624]

Actually, I would recommend starting and searing the steak on both sides with the grates then finishing them off on the griddle to avoid over burning.

[@mattytheapplianceguy3973]

I use a 12 x 8 cast iron griddle that's smooth on one side and grooved on the other. Put it on the Q and depending on what I'm cooking its perfect. U get amazing grill marks with the grooved side. And after using for about a year 4 to 8 times a week, I'll only use the cast iron. But as long as your grilling your doing a great thing. Great video thanks for posting. I love watching food get cooked.

[@GallaghersGrub]

Right on Matt. Thanks for watching and keep on grillin'!

[@wildcoastkayaks75]

Awesome, I can't wait to do my first steak

[@Les988]

Good video. What was the cooking temperature at the start?

[@GallaghersGrub]

It's hard to say what the temp was, because the griddle affects the temperature readout on the lid thermometer. The grill was running on high for at least 10-12 minutes. The other day when I ran the Q on high it reached just under 500 degrees Fahrenheit.

[@Les988]

City Escape Griller , thanks.

[@disableddrifter3370]

Awesome video. Just what i was looking for. heres a mistake you made while tasting. You didnt cleanse your pallet between bites. I know that sounds snobby. But flavors are transported through oil in the food your eating. Your first bite oiled and prepared your pallet for the second bite and the third. This is one reason why wine is pared with some foods. Now. The not so snobby version. You can cleanse your pallet with any booze. You can also just eat saltines. Bread works but its the dryness that soaks up the oils and cleans the pallet for the next bite. Im not a terrible snob but if you totally die inside from the awesomeness of the first bite, then cleanse your pallet after each bite and every bite will be that awesome. Now, my critique concluded, the grill side may still have been the better side to you but you will never know for sure because you didnt cleanse your pallet between bites. Lol.

[@davidmilledge221]

He licked that fork clean shouldnt be any thing left on that fork mate 😀

[@o.k.upchurchiii914]

I agree.....do a blind fold test and have some else cut the steaks so you do not know which is which.....what temp did you cook at

[@andrefernandes8550]

Great! I like the video very much and it shows how good is the weber grills. I do have a weber Q and your videos just gives me a lot of ideas for grilling on that little grill. Keep it up!

[@antonfranksen]

Awesome videos! Hi City Escape Griller, Thanks to you, I recently bought the Weber Q1200 + the griddle. I love the fact that you can use small 500gr gasbottles, beacuse they dont take up as much space on my small terrace. Keep up the cool videos!

[@GallaghersGrub]

The small gas bottles are great space savers, but get expensive after a while. I'd look into a way to fit a bigger tank on your terrace. It will save you a lot of money in the long run. Thanks for watching my vids, Anton!

[@raymondschneider5217]

@@GallaghersGrub -- Perhaps a 10 lb or 20 lb LP tank would solve that issue. Y'all Be Safe!

[@PartyUpLive]

I got a Weber Q1200 even though I have 3 charcoal Webers and didn't think I would use it all that much but I LOVE it. It's great for a quick cook after work or in the evening. Glad I got it.

[@DanPawlak]

Converting the Q to use standard 20# Lp tanks is very easy. Just Google it up for what you need to do. Unless needed for portability, those green bottles are just a pain to properly dispose of as most trash and recyclers will not take them. Check with your waste company before tossing them in the bin.

[@jhmerit8883]

i've tried small bottles but never know when they'll crap out best to get the Weber hose for the full size tank.

[@markjlewis]

You need to check the instructions for the griddle plate. Mine says that for the Q1200 it should be placed on the side next to the gas conttol knob. I have always followed this advice but I don't know why it makes a difference. Good video though.

[@GallaghersGrub]

Yes, I know. This was the first time I tried it on the left and I noticed no difference.

[@markjlewis]

@@GallaghersGrub Ok, interesting to hear that. They recommend using the left side with the electric q1400 but I don't own one of those. The Q1200 is my only gas grill, the rest (8 of them) are Weber charcoal in various sizes etc.

[@frank4fun64]

great Video. I have the @. Just got a Blackstone Griddle. I'm gonna to try this: Get the Griddle to 500 plus degrees and sear steak on that first, 60-90 seconds each side to sear. the put it on the Q to finish

[@GallaghersGrub]

Sounds like a good plan. Let me know how it comes out.

[@davegarth]

On a Blackstone, you’d want to sear it in the first side for 3 or 4 minutes to get it caramelized before turning it.

[@dustinclark6749]

For a charcoal grill grate steak all the way but on a propane grill then griddle. What you cook with makes a huge difference.

[@GallaghersGrub]

These were pretty high quality steaks so they were going to be pretty delicious no matter how they were cooked. Cheers Dustin and thanks for watching.

[@raymondschneider5217]

First time viewer; new sub'r!! Ques: 1) What is your source for the "split griddle/grate" for the Q grill? I didn't find it in your links or on the weber website. 2) Which Q-grill model did you use and what temp do you do your steaks? BTW, they BOTH looked delicious!!! Y'all Be Safe!

[@GallaghersGrub]

I use the Q1200. The griddle needs to be purchased separately.

[@DouglasDinnebeil]

TY for your comparison... Question: I do Ribeyes/NY Strips, most of the time... I usually stand the steak, on the fat side first. Rendering and blistering the fat then grill (on grates) similar to you. Don't you render some of the fat first? Love to hear why not.

[@DouglasDinnebeil]

P.s. I am using a Weber LP SP-E-335, with griddle option and/or Grates.

[@GallaghersGrub]

Yes, I do that at times as well, especially if the layer of fat is a bit thick.

[@DouglasDinnebeil]

@@GallaghersGrub TY

[@stevec7730]

Isn’t your griddle on the wrong side? When I bought mine it said to ONLY use it on the right hand side of the grill near the regulator. Am I missing something?

[@GallaghersGrub]

This is the first time I tried it on the left side of the grill. I did it because the title of the video, Griddle vs Grates. It seemed to work just as well on the left as on the right.

[@AlphaBiker54]

If you prefer less salty, why put on so much salt or at all?

[@JaRW7]

A weight wouldn't hurt but is not necessary. For the griddle side you definitely want to make sure the steak is dry. All that evaporating messes up the heat and contact which leads to the best part of a griddle/skillet cooked steak. You want as much of that delicious crust as possible. Grilled steak looked good though.

[@GallaghersGrub]

I agree. I will pat dry the steaks next time.

[@luke8609]

Obviously with the grates there’s the gaps so the moisture fro the steak goes in between. Vs the grill is flat and keeps moisture in.. which is why it appears “saltier”. In face it’s just the steak retaining the salt/moisture.

[@GallaghersGrub]

Yes, I think a bit less salt and a weight to press the steak on the griddle and the results may have been different.

[@donnakano282]

Interesting about the saltiness, never thought about that. You might want to redo the test, cooking them separately as the smoke from the grate steak also flavored the griddle steak. I was taught that the reason grate-cooked steaks tasted better was because the fat falling into the heat source (ideally wood or charcoal) caused smoke and flare-ups which added to the flavor. My favorite is a hibachi or kamado charcoal grilled steak, but I use an LP grill for convenience.

[@GallaghersGrub]

When I have time I always fire up the kettle. Not only does it taste better, but I enjoy the fire itself. That said, there's something definitely to be said for the ease of pressing a button to grill up a quick lunch or after a long day. Appreciate you watching Don. Cheers man!

[@matttomshack521]

I would've done just pepper on both, and make sure you use the same amount. Whether it's a teaspoon, half teaspoon, but make sure your using a non influential seasoning! But they both looked good

[@nahbrown]

Kosher salt and fresh ground peppercorn and rest the steaks after they reach 120

[@Jollyswagman7]

I think pepper it after because the pepper burns.

[@HumayunQureshi]

I just got the griddle for my Weber Family Q and was wondering just this! Had a 24 hour dry brined/salt cured ribeye for dinner last night, seasoned with pepper, rosemary and thyme. It was sensational. Will try a 72 hour cure next time. I’m curious what adding a weight to the steak on the griddle will produce, as mentioned by another commenter.

[@GallaghersGrub]

It was good just like this, but yes, I think a weight is a good idea.

[@raymondschneider5217]

Seems to me, that the primary diff in using a weight, is that more surface area of the steak is in contact with the grill SURFACE for a longer period of time (note the "curving" of the meat). Y'all Be Safe!

[@Grad330]

Grates for me! The griddle would be good for fried potatoes and onions and sautéed vegetables. But for any meat, you have to put it on the grates😀

[@GallaghersGrub]

Great answer. Cheers!

[@dougm1985]

its not the grill or griddle , its the steak. i use what i have. i've had some good steaks on a coleman camp stove and some bad steaks on my weber 3 burner. its all about the steak, and the seasoning. but, you had my mouth watering.

[@GallaghersGrub]

Right on! Starting with good ingredients is always the best idea. Cheers Doug!

[@sheilam4964]

Very interesting difference in taste. I tend to agree with your explanation as why the difference.. Did the grilled steak have the desired 'smoke' flavor though?

[@GallaghersGrub]

I would say the flavor is a delicious combination of melted fat, salt and caramelized beef.

[@mclark2330]

Not sure who would go thumbs down on this video, it just doesn’t make sense. Great job man you killed it with those steaks. Have you done smash burgers yet on the griddle? I’m thinking of picking up the griddle attachment to try it myself. Thoughts?

[@GallaghersGrub]

I think it's a worthwhile investment. The griddle is fun to use and yes I've made smash burgers on it. Delicious!

[@Jmlmud]

what are your favorite things to cook on the q1200 griddle besides smash burgers and bacon?

[@kimenfield195]

Have you ever used to grill mats?

[@GallaghersGrub]

I have not, but grill mats are on my list. Thanks for the suggestion, Kim.

[@laurenllewellyn7894]

Out of curiosity, whats an alternative to the roasting rack you use in your videos since Weber discontinued theirs? Just bought a Weber Q1200!

[@GallaghersGrub]

Sorry I missed this comment. This video I made a few years ago may help. Check out the comments section too. kzbin.info/www/bejne/kJOQmZuunreKfNE

[@ragtop91]

any cookie sheet and warming rack would work fine.

[@TravisInCanada1]

I wonder if you had used say Salt and Pepper or even some Garlic powder to balance the salt if there would be much a difference in taste.

[@GallaghersGrub]

If I do this test again I will use less salt on the griddle steak for sure. I could do pepper and garlic too. Thanks for the suggestion.

[@garymcsullea7330]

Do one side on griddle and other side on the grate. Fantastic

[@GallaghersGrub]

Thanks Gary. This was a fun vid to make. And delicious too.

[@myronbuck2436]

i think you could have observed that the steak cooked on the flat griddle appeared to have shrunk more (lost more fat) and the strands of meat were more pronounced, also indicating that it lost more connective fat.

[@mariamfahmy1679]

Hi, can I please ask you if the cooking of both cuts was different? I owned so many grill BBQ but the all rusted because the lack of maintenance. So I’m currently looking into buying a griddle as it’s much easier to maintain

[@GallaghersGrub]

The cuts were very similar. I'd look at the Blackstone griddle. I don't have one, but people swear by them. The griddle plate on the Q1200 is pretty small. On the 2200 it is bigger. But I think a dedicated griddle like the Blackstone would be a great investment.

[@mariamfahmy1679]

@@GallaghersGrub thank you so much for the advice

[@richardbutler5893]

Nice comparison but I wish you had used a raised rib style griddle because of the visual importance you gave to the the grill lines. I personally think that continuous basting of cooking a steak or a burger gets on a raised rib griddle and the increased carmelization possible by raising the griddle to the proper sizzle sound at the beginning and near the finish of the cooking gives you the opportunity of ending up with the meat being juicier through and through. In my opinion the quality of the meat is the biggest factor of the flavor part of enjoying the steak or burger.

[@GallaghersGrub]

Thanks for the ideas. I've got more test style videos to come up with for sure.

[@lesshrubb203]

Hi Brian, thanks for a great video. Whilst I cannot comment on the taste of your steaks, like you, I thought the one on the grate looked much more appetising! Stay safe.

[@GallaghersGrub]

Thanks Les. It's really hard to beat those grill marks from the Q.

[@petermcauley626]

Nice comparison there, approaching the Weber Q like a scientist which I think we all appreciate . I recently over salted a couple steaks which spoiled the flavour a little for me. I got the igrill thermometer as a gift recently , you ever been tempted to try it ? It’s quite a skill in itself to place the probe correctly and it has brought the nerdniness to a whole new level. You should check it out !

[@GallaghersGrub]

I just bought a Thermo Pro thermometer. It has two channels, one for the temp of the grill and one for the meat. I like it and have been using it with longer cooks on my kettle. Very much enjoy the accuracy.

[@TruongNguyen-hq6ed]

I use the griddle with Cajun blacken steaks along with the grill press.

[@GallaghersGrub]

Sounds great! I love blackened seasoning. Cheers!

[@BBQandBottles]

Lovin’ the steak off. Those steaks looked phenomenal.

[@GallaghersGrub]

Canada in the house! Cheers man.

[@Hellathome]

I love the look of the X makes on a steak but man I cook my 1st steak in cast iron it was so damn good. All that crust. 2min on each side Smoking HOT cast iron with butter and garlic.

[@GallaghersGrub]

I agree. A French style steak is tough to beat.

[@joannesimpson4615]

I have just ordered my first Webber. I'm going to try both like you did. I can't wait for it to arrive. Love your video 😃

[@GallaghersGrub]

Congrats Joanne! You can't go wrong with a Weber. Cheers!

[@whereismymind6696]

So what's your verdict?

[@sianthorw5537]

so, if you marinated the steak with more than salt, its possible the griddle might win, as it would retain more of the flavour?

[@GallaghersGrub]

It's possible, but I am a sucker for the grill marks. Just seeing them makes me hungry. Cheers!

[@sianthorw5537]

@@GallaghersGrub same

[@samuelbeach5585]

I have a Weber Q 1400 electric grill, (can't have gas) and I got the griddle insert. Not a good choice for electric grills. Regular grates work very well, for an electric. The griddle, not so much.

[@j.pauljones7601]

Great videos, I’m recovering from open heart and need a change in my lifestyle. In my research I became a big fan... Curious on the thickness of the two steaks, also weight if you recall.. Really enjoying the chicken and vegetable recipes, but will not be giving up a perfect steak every now and then... Great grilling, love my Q-1200

[@GallaghersGrub]

If I recall those were a little over a pound each and about 3/4 of an inch thick. Got them from the butcher at my local grocery store. Good luck with the healthier lifestyle. I start every day with a smoothie myself. A big handful of spinach, small banana, two raw eggs, 1/2 an orange and a couple of tablespoons of frozen blueberries. Got to get in those leafy greens. Cheers man!

[@billbattle2442]

I have a very old BabY Q 100 with a one piece cast iron grate. I am wondering if the cast iron griddle will work almost as well sitting on top of the original grate or are the best results with the two piece grate and removing one graet to be replaced with the griddle?

[@GallaghersGrub]

I'm sure it would work. You could probably even use the grate on one side and have the other side empty.

[@Dakiniwoman]

Thank you for an interesting video... I don't have an outdoor cooking anything, but I just ordered a Cuisinart indoor griddler that has both the options flat or grill plates. I have never understood why people make such a fuss about the grill marks, but it is interesting that they do. AS a carnivore, I only eat meats and mostly ribeye steaks with salt only. I have been using an air-fryer for two years but the steaks never get that sear in any air-fryer... I watched very many videos on the indoor griddles before I ordered the Cuisinart GR150C yesterday... I sure hope I will like the results. Maybe one day I will be able to afford to buy an outdoor Weber product, though I am in Canada, so not as much of the year to cook outside. Also, I am just one old lady living alone but cooking a steak twice a day, so the outdoor grilling seems like too much work for one steak twice per day.

[@justinkane4853]

I prefer cast iron to grates. Sears the entire surface of the steak with a nice even crust which locks in the flavor and juices. Secret is to season with kosher salt, pepper, onion, and garlic then let them reach room temperature before cooking. Get the cast iron as hot as it will go.

[@GallaghersGrub]

Right on. I go back and forth. I love to use my cast iron pan when I'm making a pan sauce. Can't really go wrong with a good steak with plenty of fat.

[@babenko2999021]

marks from the grill should be on the meat, as well as it is the taste that gives the smoke from the fat, which drips and burns

[@GallaghersGrub]

Right on. Thanks for watching... in Russia?

[@babenko2999021]

@@GallaghersGrub That's right, from Russia, from Siberia. I like to cook on a charcoal grill Weber.

[@Striker744]

Awesome videos! Keep it up. Recently got a Weber Q and just discovered your channel. Looking forward to using the grill. I enjoy watching your videos. Thanks for the great public service.

[@GallaghersGrub]

Welcome aboard! Hoping to have another vid out by early next week. These things take time...

[@michaelturnipseed3541]

SUGGESTION. I wish you knew someone with a Weber Spirit or Genesis or any Weber grill with the flavorizer bars then do a comparison between Weber Q grates and a Weber grill with flavorizer bars. I would bet there is not that much difference in taste.......

[@GallaghersGrub]

That's a great idea for a video. I do know someone with a Genesis. At some point I will do that comparison. Thanks for the idea, Michael. Enjoy your weekend!

[@jamesguess4486]

I have the mid size Q2200. More cooking area. I Also have the cart and cover. Grill costs 450 (price fixed by Webber), but all parts are replaceable for peanuts. This is a lifetime product if you treat it right and dont leave it.outside in winter. Grates must be wire brushed and oil seasoned before esch use. Best grill value out there right now.. 20 gallon LP tank recommenfed. It goe through screw on cylinders quickly and dont leave it unattended for very long to prevent flsreups and turn off LP. valve

[@jamesguess4486]

after each use. squirtels love to chew through thr stsnfsrd plastic aftermarket LP hoses.

[@GallaghersGrub]

Be sure to check out my last two videos. I think you'll enjoy them.

[@thinkingimpaired5663]

I just wished i had some steaks to cook, Is it possible the griddle steak was able to self baste itself on the griddle.

[@GallaghersGrub]

The griddle steak was super juicy. Next time I would use a bit less salt and possibly a griddle press.

[@thinkingimpaired5663]

@@GallaghersGrub that's good to know. Thank you.

[@thinkingimpaired5663]

@@GallaghersGrub one question i wanted to ask you was may i get the indicated temperature of your lid thermometer of your Weber Q please.

[@jimmccarron1286]

Did you cook them on full power

[@GallaghersGrub]

Yes. I cook steaks as hot as the grill can get.

[@cclarsen72]

Got a q3200 series a few years ago and no matter how many times I replace the grates. The grate area above where the burner tubes connect to one another gets too hot. It burns off the coating and then won't keep a seasoning so it rusts constantly. Also tried replacing the burner tubes. Webber has been no help. Just offered replacement parts until warranty expired. Would never refund my money. In my opinion the q series, at least this model sucks.

[@ardaakbiyik4048]

Is this an electric grill? how hot does it get? I tired four different brands already and they don’t get hot enough 300F max (although claiming much higher temperatures in specs). I want to try weber q1400 but I am not sure if I am going to be wasting my money.

[@GallaghersGrub]

This is a propane gas grill. I have never tried the electric q so I don't know how well it works.

[@ardaakbiyik4048]

@@GallaghersGrub Thanks

[@kenbaird7067]

I only have a grate on my Weber Q1000. It cooks superb steaks, the best ever.

[@danielross59]

I would think that with the drippings falling through the grate and the resulting smoke coming up on it would give that one more of a barbeque flavor. I guess not. I was actually looking for a comparison between stove top griddle and a grated griddle.

[@GallaghersGrub]

Good idea for a future video. Thanks Daniel. Cheers!

[@laurievanbruggen3705]

Nice comparison Just new the one on the grate would win, just the look i would have gone for the grate steak thanks for the great video.

[@GallaghersGrub]

I'm going to make a follow-up to this video using less salt on the griddle steak. We'll see...

[@augustwest404]

Great video again. Thanks for taking the time and effort to make it. Both looked very tasty. Consider getting some GrillGrates for your charcoal Weber. They're a bit pricey but the results are really good and consistent.

[@GallaghersGrub]

I will consider some GrillGrates... Maybe if they're reading this, they'll send me some. Lol!

[@augustwest404]

@@GallaghersGrub You'd do a solid review. You do a great job with your videos. I really enjoy your channel. They even out the heat, eliminate flareups and leave great marks. I no longer use an instant read with thick cut steaks like you grilled in this video. Four minutes a side starting from close to room temp and they're just on the rare side of medium rare every time.

[@videopyc]

Dear City E Griller, what Webber Q gas valve setting are you cooking : Medium or High ?

[@GallaghersGrub]

For steaks, grill on high. Preheat for about 12 minutes. Get the grill as hot as it can get.

[@mikejiang7916]

Interesting comparison and I will go for grate as well...

[@randomwicked9806]

I would imagine the grate steak has a saltier taste due to the lack of drainage. The pre-salt has nowhere to go so it stays with the stake & juices as opposed to the grates, the salt juices fall to the bottom. Appreciate the vid. Thanks!!

[@GallaghersGrub]

100 percent. The seasonings stay basically trapped on the griddle so less seasonings are needed.

[@GabrielGoods]

Exactly.. the salt has nowhere to go..

[@Eirikr83]

More surface contact on the griddle though (sear) on the other hand grates allow water to escape tough choice:)

[@GallaghersGrub]

It is a tough choice. Both can be very delicious. Cheers!

[@timrowe234]

Maybe try measuring salt amount so you know it’s exactly the same on both.

[@GallaghersGrub]

I'll be making a follow-up video to this shortly and will use less salt on the flat top for sure. Cheers!

[@geralynpalacol9295]

EXCELLENT TEST!!!! GREAT JOB😀

[@GallaghersGrub]

Thank you! I do what I can in the name of science.

[@Mithrandir4444]

Hey Buddy, I am a 100% with you and to be true, I was already before you released your result. Steak needs Grates and the marks caused by the grates. Thank you for another great video Best regards from Germany Stay healthy Dee

[@GallaghersGrub]

Thanks Dee. So much of taste is done with the eyes. Prost!

[@d.2937]

Great video! Thank you for such a good comparison.

[@GallaghersGrub]

Thanks D. Appreciate the kind words. Cheers!

[@sunnyj209]

damn no grill marks on the griddle. Steak without grill marks is unholy.

[@GallaghersGrub]

Right on sunnyj!