Filet Mignon and Fried Potatoes on the Blackstone Griddle

[@gcoffey223]

Nice job seasoning your griddle. I got to reseason mine soon

[@SuperSadom]

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.

[@hashtagjustadad5110]

That looked delicious. I just got a griddle and am looking forward to using it. I like the idea of the potatoes and the use of the cover.

[@dr.j1616]

I works really well. I was used to using a normal pan on a stove top before but the griddle let’s you cook them with your other food at the same time with the same end results. Hope you like them!

[@gcoffey223]

I have served up food for 30+ people and kept food ready to serve all day. I have 25 grandkids (truth) and I can hook them up with burgers, fries, hot dogs in no time. Breakfasts are amazing. Congrats, you will love it

[@johnherman3261]

Beautiful add some sweet onions with them thar potatoes my friend. Those steaks wow!

[@dr.j1616]

Thank you

[@henryklassen3362]

Looks delicious, I’m just a little disappointed that I wasn’t invited 😉

[@woodworkergene5416]

Oh yeah!!! How sweet it is. That looks amazing. Thank you for sharing.

[@GingaNinjaGriddler]

Looks great. I do most of the cooking in our family. These look great. Thanks for sharing. I love my Blackstone griddle :-)

[@dr.j1616]

Thank you very much and love the user name!!

[@GingaNinjaGriddler]

@@dr.j1616 Thank you 😊

[@frankmarullo228]

Good job sir .. You also have the perfect spot for that griddle...thank you Frank from montana...

[@dr.j1616]

Thank you sir!

[@teacherjohnsadventure9550]

Thanks for sharing...makes me hungry

[@gcoffey223]

I love my blackstone... not as much as my Traeger, but when you need food made in bunches and fast... well, there are some things the Traeger does not do.

[@mosierboy3631]

New subscriber here…this looks delicious and AMAZING!!!

[@dr.j1616]

Thank you and welcome to the channel!

[@MNDARE02]

Looks soooo good! Ever try Chipotle Tabasco instead of Steak sauce?

[@dr.j1616]

I have not but might have to give that a try next time! Thanks for the suggestion.

[@biggravy732]

Looks yummy! Great video.

[@rickyjohnson8797]

Always cut and show your steak at the end of your video I think that would add another dimension to the cooking video

[@BOSS7871]

Never critique another man’s cooking video. It is a very unbecoming habit for the growing boy.

[@csaiz8847]

Thanks for the tips. I just got a Blackstone Griddle this past weekend. Can't wait to grill some steaks on it.

[@dr.j1616]

Thanks. Hope you enjoy your new griddle!

[@csaiz8847]

@@dr.j1616 yes sir. I love it.

[@timothyhanner8118]

Nice job sir.

[@dr.j1616]

Timothy Hanner Thank you very much!

[@jvc8947]

Potatoes look great. Did all that garlic burn? I have anxiety with garlic on the griddle.

[@dr.j1616]

Not at all, it mixed in with the potatoes well and browned, but did not burn. As long as you don’t add it too early I would highly recommend a little garlic!

[@tires2burn]

Hey Doc, What does resting the meat do. I hear about it but think it would just let the meat get cold. YUK

[@dr.j1616]

Great question. When you let the meat rest you are allowing the internal temperature of the meat to normalize and the natural juice of the meat to evenly distribute through the steak. Without resting when you cut the meat the hot juices will rush out leaving the rest of the meat dry. I promise, just a few minutes of resting will leave your steak much more juicy and still very warm and you will have a better meal experience overall. This is especially true with Turkey as we are all getting closer to Thanksgiving. Let that whole bird rest for about an hour after cooking before carving and you will have some of the best and juiciest bird you have ever had!

[@hercules5549]

Well done fillets😮

[@dr.j1616]

Nope. That beef already died once. They turned out right at Medium which is how I prefer my filet.

[@hercules5549]

@@dr.j1616 oh. Thought I saw 140 on the thermometer

[@patram4880]

Why don’t you put the steak near the edge and touch the side of the burner and then cycle cook quick put the butter next time next to the edge and make the steak touch the edge of the flat top you’ll see how quick that cookout is on your edge of the steak

[@wiseowl1580]

Finally! Someone who knows what oil to use that won't burn. You even covered temperature! Not subbing yet. You failed to show the steak interior up close.🙄 You actually have talent though. Js.

[@thirdhandcargo3486]

A steamed steak huh

[@dr.j1616]

You would be surprised what that will do for your sear on the steak. It simply an additional heat source.

[@theopinion9452]

*licking my fingers*

[@sunnin1671]

Damn no butter bruh! Taste the beef 🐄! Salt. Pepper. Done.

[@gcoffey223]

Coarsed salt, ground pepper and garlic... fresh or powder, no garlic salt for me. Mmmm gooot

[@jordanjohnson9282]

you forgot to sear your edges

[@dr.j1616]

Starting at 4:36 in the video seared all sides of the steak. Easy to miss though. Thanks for watching!