How I Make Steak on the Griddle

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[@chrishamlin2942]

I've tried alot of your recipes, but I was a little leary about doing a steak on the griddle...This video convinced me...Thanks Mr. J

[@JohnnyBrunet]

You're welcome Chris, and definitely give it a try I think you'll be pleasantly surprised.

[@cakekomo]

i love your sense of humor and how it is delivered!

[@JohnnyBrunet]

Thanks so much and I appreciate you watching.

[@cakekomo]

Just came back to this. Always worth a refresher! Using it tonight!

[@DougRetherford-in4to]

Great video. Just got my griddle and have been watching a ton of different videos and you're the best. Love how you keep it real. Keep up the good work bro.

[@JohnnyBrunet]

Thanks so much Doug! I'm so glad that they have been helpful and I really appreciate you watching.

[@Flippa-rv6xd]

Watching one of your more recent videos I decided to give this a whirl. Prior, I have either direct grilled or reverse-seared my steaks. Primarily cook filet. Sat. I cooked "Tres Mejor" fillets on my Le Griddle. I used a Meat Church rub and think I might have applied it a little heavy, but overall was a big hit. One of my thoughts is that the type of steak may make a difference in which approach is best. I think thinner steaks such as thin ribeye or flank steak may be better than thicker cuts like filet. Thanks for the video's though. Very helpful. Philly Cheesesteak or Chopped cheese are probably my next attempts.

[@halz7]

I find your griddle videos to be the most useful. Thanks

[@JohnnyBrunet]

Thanks, I appreciate you watching.

[@DS-xl1ro]

Great job. Using the fat on the steak to season the griddle is a great idea. Can do same thing with chicken fat and pork fat. Always enjoy your vids!

[@JohnnyBrunet]

Thanks buddy, I've never done that with chicken. I will give it a try.

[@couchpoet1]

Don’t let it sit too long if seasoned with animal fat. It will turn rancid

[@amoose8439]

A great mix of helpful and knowledgeable advice sprinkled with humor, good stuff

[@JohnnyBrunet]

Thanks man, I'm so glad that you liked it!

[@guyorab]

Love the fact he keep it SIMPLE

[@JohnnyBrunet]

Thanks1

[@lynnmclemore1140]

Great Birthday dinner Chef. Always enjoy. I’m learning the “zones” on my griddle. Thanks for all the tips. Keep ‘‘em coming.

[@JohnnyBrunet]

Thanks Lynn! Ya once you get a handle on the different zones and temps everything gets a lot easier. I appreciate you watching.

[@Earth2kotah]

Been following quite a bit of your videos, I must say as someone not very experienced on the flattop you’ve helped me gain some confidence and the smiles I’ve been getting from the family is priceless! Thanks man

[@JohnnyBrunet]

That's awesome man. I am so glad that the videos have been helpful and made you more confident on the griddle. Also thanks for sharing that about your family. It legitimately makes my day to hear that bc I also love cooking for my family. And to know that it's helped you put some smiles on your families face is amazing. Thanks again buddy.

[@IndyGuy65]

The steel griddle definitely has the advantage for cooking the steak to temp with sear over a ceramic indoor griddle. I have made asparagus on my griddle and it came out perfect. I will say my Ninja grill does steak beautifully, but like a griddle got to watch it to keep from overcooking! Great video Johnny.

[@JohnnyBrunet]

Thanks Guy!

[@kennymiller4428]

i have done steaks on the griddle, they are super good. the shelf under the griddle makes a great plate warmer

[@LoveShackBBQ]

Ive never griddled Asparagus. Im going to give it a shot now. Usually, we steam it with sea salt. Great cook bud, and Happy Birthday to Mrs Brunet!

[@JohnnyBrunet]

Thanks buddy and I would definitely recommend trying the asparagus on the griddle. It turns out great.

[@tomwebb8886]

Wife and I were talking about a steak tonite as I made smash burgers. Saturday night for Mother’s Day will be the meal

[@JohnnyBrunet]

That sounds like a great mothers day Tom!

[@jeffhenderson3318]

Thanks to you, I mastered the pancakes, fried rice, smash burgers, cheesesteaks on the griddle. Tonight it my first shot at some really big/expensive Sam’s Club steaks. (Ribeye) I’ll watch this video again for pointers, but I’ll take any last minute “tips” you want to throw my way. (Only thing I’ve done a few hours ago- sprinkle liberally some Montreal Steak Seasoning. Butter is a must)

[@JohnnyBrunet]

Hey Jeff, sorry for the delay I was in a vacation. I hope those steaks turned out well. I also enjoy the Montreal seasoning, that was a good call. Sorry for not getting back to you sooner

[@jeffhenderson3318]

@@JohnnyBrunet no worries. I followed your butter recipe after the steaks had 24 hours with the Montreal seasoning. Turned out pretty. (Damn they cooked fast! They were pretty thick, and I was shooting for medium rare. I got medium….)

[@baldbear5609]

Howdy Johnny, giving me ideas and recipes for Mother's Day and 41ST anniversary dinners. We are fortunate to have a friend that raises Black Angus cattle. We just purchased a half of a steer that was named Robbie Ribeye. Homegrown goodness fresh from the farm to Freezer Camp. Have A Day! ;~)

[@JohnnyBrunet]

Howdy Buddy. Congratulations on 41 years that's amazing!

[@MorganMcRory]

My b day is in a week ... Your wife has good taste! I'm sending this to my hubby

[@JohnnyBrunet]

There you go! Happy early birthday.

[@TheCelijoe]

Looks great! And asparagus to boot, the exact thing I needed to know about! Thanks Johnny!

[@JohnnyBrunet]

You're welcome Joe, glad I could answer your question.

[@KE0ZCO]

That looks great Johnny!!

[@JohnnyBrunet]

Thanks so much.

[@reginastephens935]

I like that compound butter. Didn’t know about moving the steak after turning them. The garlic butter definitely would elevate the flavor and juiciness. Great tips!

[@JohnnyBrunet]

Thanks Regina I hope they help you make a great steak. I appreciate you watching. Also if there is any compound butter left over it's great on toast!

[@LisaMagoulas]

I’ve yet to try a steak on my griddle. Luckily we have a few local farms that raise grass fed. I think it may be time for a little drive. Happy birthday to your wife. Cheers.

[@JohnnyBrunet]

Thanks Lisa!

[@LisaMagoulas]

@@JohnnyBrunet thank you for another awesome video.

[@jstonehouse]

Great. No pretension, no faffing about. Thank you.

[@JohnnyBrunet]

So glad you liked it. Thank you for watching.

[@seanderrig4022]

Nice! I’m going to try my first griddle steak this week!

[@JohnnyBrunet]

Awesome Sean!

[@kevincrooks187]

great video you're absolutely right Bobby flay that's what he's always saying all he does is use salt and pepper on his steaks it's all you need maybe one time try some balsamic vinegar and drizzle it over the asparagus

[@JohnnyBrunet]

Thanks Kevin, I love balsamic. I will definitely give that a try.

[@fialee8ca132]

Yeah, I'm a med-rare ribeye kinda guy over a New York or strip steak. If you have a Costco, you might want to check out their meat section, it's pretty decent. Happy bday to your wife! Have you ever mentioned her name (Or your son's name)? You may want to do a Q&A and family intro at somepoint.

[@JohnnyBrunet]

Tja ks I've never been to Costco's meat section but my uncle swears by it. And no I haven't mentioned her name but she doesn't really want to be on camera so I try to respect her privacy bushes not a big ham like me lol. I like being on camera and joking around. Thanks so much for watching.

[@robertparker3580]

I just got a four burner blackstone,your meal looked delicious,wish me luck!

[@JohnnyBrunet]

Thanks man. Congratulations on your griddle and I hope your first meal turned out well

[@robertparker3580]

@@JohnnyBrunet my wife said it was the best steak she has ever had!,thank you!

[@JohnnyBrunet]

@@robertparker3580 great! And you're welcome.

[@timmcfarland2853]

I like the constant flip method over high heat, no need to let your steak come up to room temp. I also like to add rosemary to my butter and garlic.

[@JohnnyBrunet]

I've seen that method as well tim but have never tried it. I'm going to give it a go next time. Thanks for the suggestion. I usually add rosemary but they didn't have it at my store and I was two lazy to make a second stop lol.

[@timmcfarland2853]

​@@JohnnyBrunetthose sweet potatoes looked spot on.

[@JohnnyBrunet]

@@timmcfarland2853 Thank you sir.

[@csraequestrian]

Had to listen again because i thought i heard 15 min for potates andknew that couldnt be right...he did say 50😀My only suggestion is a pan below the potatoes esp if u cut some of the ends off. Saves oven cleanup.nice video!

[@JohnnyBrunet]

Thanks!

[@rbiv5]

I thought I was the only one who moved steak/burgers after the flip...Its the best way to get even browning.

[@JohnnyBrunet]

Ya I learned that working at outback. It definitely makes a difference.

[@luvyesmusici4886]

Not the fanciest, yet you got your wife Prime grade for her birthday. What a good hubby! Thank God my wife is not accustomed to the finer things and is more than happy with her Choice grade steaks that I get at work, or elsewhere, when on sale. “ You don’t have to spend like a King, to eat like a King.” I’ve been to a former disposed King’s house back in the day, and frankly, I don’t think he or his family ate any or much better than I did. If he had been a current King, forget about it! LOL. Even with full time security detail, he still had to watch his budget just like the rest of us.

[@rickarnold6617]

We’ll done sir! (Pun intended). Looks delicious Johnny, really. I will forever shank my potatoes before baking them now. Superb tip about greasing the griddle with the steak fat! Thanks for the entertaining and informative video!

[@JohnnyBrunet]

Thanks Rick I'm glad you liked it and give those taters hell!!🤣

[@hutchrt0596]

I did this the other day and did it almost the same as you, but sure enough it did overcook. The steaks were the same thickness, and I only bought them to try on my new griddle. Most of the time I get much thicker, cuts and sous vide them. I think what will help is thicker steaks! Cuz just the time it took me to sear mine, it was overcooked.

[@JohnnyBrunet]

Man I'm sorry to hear that. I agree that a thicker steak may be the way to go. I need to get a sous vide, I only hear good things about them.

[@hutchrt0596]

@@JohnnyBrunet I am absolutely pro sous-vide! The whole reason for the griddle is to sear my steaks after I sous-vide. Maybe not the whole reason, but it's a main reason. Please go ahead and get you a $99 sous vide machine from Target and get started.

[@JohnnyBrunet]

@@hutchrt0596 I didn't know they were that cheap at like Target. I guess I never researched them but assumed I was going to end up dropping a few hundred bucks. Thanks!

[@hutchrt0596]

@@JohnnyBrunet You will never have brown banning on any of your steaks! They will be juicy and cooked to perfection and then you just have to barely sear them to make them perfect. This is also the best posh way of making burgers LOL

[@nighthawk_predator1877]

My wife LOVES the top sirloin 6oz from Outback. She particularly loved their seasoning for that steak. Can you share any insights on their seasoning for this cut??? I'm asking because i'm not sure if they use different seasonings for different cuts they sell. If you could share that info i would be hero material in our house because she seems to always refer to the taste of that particular sirloin from Outback as the ONLY steak she likes. 🤔

[@JohnnyBrunet]

Hey I wish I had the secrets for you but unfortunately I don't. We used the same steak seasoning on all the steaks and it came in a bag. So I don't know what the blend was exactly. I can tell you that they cooked them on a flat top in butter. So I would start there.

[@nighthawk_predator1877]

@@JohnnyBrunet That works for me Johhny. I'll start there! Many thanks. I loved that you shared your story of doing stand up. My wife could have done the same as she is fricking hilarious. However, life on the road is tough and wouldn't have worked for her as she also wanted to stay close to home for family reasons. We respect how challenging stand up is though and appreciate your story very much! Thanks bud for sharing it with all of us!

[@Juanboosh]

A lot of griddle KZbinrs are d.b.s I like this guy thanks guy

[@JohnnyBrunet]

No problem man.

[@hooahextreme]

The griddle is my favorite cooking method for steak.

[@JohnnyBrunet]

Ya I really enjoy it too. I feel like it gets a better seat that way.

[@melaneymattson3733]

I love your videos Johnny, and definitely your dry sense of humor!! You're very entertaining, thanks, Melaney from SoCal

[@JohnnyBrunet]

Thanks Melaney, I really appreciate you watching.

[@LoganHimesShow1]

Love the Brad Leone Lamason knife! I’ve got the same one.

[@JohnnyBrunet]

Tha ks it was a gift from my brother in law. I've really enjoyed using it.

[@randallsnider5025]

Great video Going to try this

[@JohnnyBrunet]

Thanks Randall

[@tommywalker742]

Looks great!

[@JohnnyBrunet]

Thanks for watching Tommy.

[@harddocs]

That oven is pretty clean! We need to do that, but I've never had a GE electric oven & need learn if that electric coil is removable.

[@JohnnyBrunet]

Hahaha it will make my wife's day to hear you say the oven is clean. She just deep cleaned it and did a great job. And yes the coils are removable.

[@harddocs]

@@JohnnyBrunet - Does she use a spray or the "self-clean" option? Must use a spray or you wouldn't know about removing coils!

[@JohnnyBrunet]

@@harddocs oh Um sorry you meant the large coil inside. I'm not sure if that comes out. We remove the coils on the top all the time. And we usually use a cleaner or baking soda water paste. If you let it sit over night then clean the next day with vinegar a lot will come off.

[@harddocs]

@@JohnnyBrunet - Thanks for the follow-up. I've always had gas stoves & the whole bottom surface of the oven was removable. It had 2x4" (?) holes in it for the heat from gas burners to warm the oven & even the bottom "tray". I do NOT like e-stoves AT ALL. I had 1 apartment with top coils like yours, this current place is a glass top e-stove (hate it). I found some vids about cleaning e-ovens.

[@JohnnyBrunet]

@@harddocs ya gas stoves are so much better in my opinion. I don't hate ours but it's no where near as good as gas ones I've had. It's so much easier to control the heat on the burners. Also the glass top ones are terrible I agree. They look nice initially but it's so much easier to clean under the coild ones or just buy new pans that go under the. When we move out and finally get a house a gas stove is a must on my list.

[@readingmaniac54]

I will make that meal.

[@JohnnyBrunet]

You definitely should!

[@maplehouseknives]

How you start your vids cracking a beer just tells me that this is a channel I absolutely must sub to! I have a question, I just got a new grill so its not in my budget to get a new griddle. Do you know anything about these flattops that sit on top of a normal gas grill? I just drank a 6 pack watching your videos, gotta get a griddle now ASAP 😂 Thanks for the vids, subbed, greetings from Germany 🇩🇪 👍 🍻

[@JohnnyBrunet]

Hey man thanks so much for subbing to my channel. Glad to have a fellow drinker and cook on board. Sorry for taking so long to get back to this I've had a lot of comments and some busy days at work. Also I didn't want to just write something quick for your question. Yes I'm familiar with them a popular company is called "steelmade" that will make custome ones to fit any flat top. I bought one to go on my electric range inside and wasn't a fan. It did not heat evenly and there wasn't a huge grease catch so it got messy fast. However I do have electric coils so that's totally different than the burners on your grill. I do think they would work and I'm sure you could get most of the griddle meals done on them. Especially things like smash burgers and fried rice. I would be conscerned about how even it heats but if you get an infrared thermometer and learn your griddle. The other thing to consider is where is the grease going? I've seen some that don't really even have a grease catch it's just a flat piece of steel. So if you do a pound (500 g :) of bacon then you are going to be left with a lot of grease. Overall I think it would be worth a shot if it's in your budget. Then save up and start dropping hints to your friends and family around your birthday that you want one lol. Thanks so much for watching and subbscribing I really appreciate it. Let me know what good German beers I need to get in some of my next videos. I"m always down to try something new.

[@maplehouseknives]

@Johnny Brunet Thanks so much for your reply and taking the time to explain about the griddle. I'd hate to go half assed on something like this so will just save my money for a proper setup. As for beer, I drink a local brew that I don't think you can get anywhere else. It's called "Hesse Bub". Veltins Pilsener does the job just the same though 🤣. Thanks again, I appreciate it!👍

[@ConfedVet]

Why were my steaks sticking to grill? Nothing else does. It's well seasoned. Maybe I didn't flip them enough. New to Blackstone cooking.

[@JohnnyBrunet]

Hmmm that's very strange. Usually once they start to build a crust they release. What temp it setting were you at? And how long did you wait before you flipped?

[@Merica_dadgarage]

Mmm beer🍻🍻🍻 oh yeah and steak!!!!!

[@JohnnyBrunet]

🤣🤣🤣

[@ToddB1]

Love everything about this cook except..............sweet taters. Just don't like them, probs cause they're healthier😉. But yea, you can't beat the asparagus on the griddle. I'm fortunate enough to have it growing wild in my woods. Happy birthday Johnny's wife!

[@JohnnyBrunet]

That's awesome Todd! I think you mentioned the asparagus before. Is that hard to grow?

[@ToddB1]

@@JohnnyBrunet Most greenhouses have asparagus you could grow in pots now days. Easy peasy.

[@alfredlopez6916]

The butter/cinnamon and honey what did you use that on?

[@JohnnyBrunet]

The sweet potatoes.

[@bobbibowes7886]

I have a question about leaving the steaks rest. I know everyone says that but I am not sure about cold steak...

[@JohnnyBrunet]

Hi Bobbi, so I was always taught that letting it sit would reabsorb the juices and if you cut it right away they would all run out. However I definitely understand wanting it to get cold. Some people will microwave a plate to put it on and then tent some foil over it so it stays warm while it rests for 5 to 10 minutes. Maybe give that a try next time. Thanks for watching.

[@bobbibowes7886]

@JohnnyBrunet thx so much. I love ur videos I ways Learn something.

[@JohnnyBrunet]

@@bobbibowes7886 you a very welcome, thanks so much for watching.

[@ActualSighs]

Yum!

[@rosshall641]

Hey Johnny you should try bacon wrapping those asparagus sometime😊😊

[@JohnnyBrunet]

That sounds delicious Ross!

[@bobbicatton]

Way to utilize the steak fat to pre-season the griddle👍😊

[@JohnnyBrunet]

Thanks Bobbi!

[@blakehahn-atlantaga8510]

Great video! Awesome tips about flipping the steak into a different place on the griddle! Going to do this.

[@JohnnyBrunet]

Tha ks Blake! I appreciate you watching.

[@stevenkimble1]

I don't know if it just me but the video goes black at 8:30

[@JohnnyBrunet]

thanks steve. no it was my fault. that was the end of the video I just didnt cut it there. I got it fixed now, thank you so much for letting me know.

[@stevenkimble1]

@@JohnnyBrunet Thank you for the great videos and teaching us the art of the griddle. Cheers from a fellow Ohioian!

[@JohnnyBrunet]

@@stevenkimble1 you're very welcome. I really appreciate you watching.

[@rosshall641]

Yeah you don't need a mixer my grandmother always said CREAM it together LOL

[@JohnnyBrunet]

🤣🤣🤣

[@davewalker5455]

Triple your ground pepper to make that steak really pop.

[@JohnnyBrunet]

I'll try that next time Dave, thanks !

[@davewalker5455]

@@JohnnyBrunet I put a serious coat of fresh ground black pepper on both sides of my steaks and even dip the edges into the stuff that falls to the plate as you're grinding the pepper mill over the steak. It seems like a lot, but quickly becomes addictive. BTW, I love your videos. Straight forward griddle ideas for us "common" folks.

[@JohnnyBrunet]

@@davewalker5455 I love pepper Dave so I would be ok with that. I used to get this blackened fish sandwich at the restuarant I worked at in college, it was amazing. And thanks so much for watching I'm glad you like the videos. I try to keep them pretty straight forward bc I"m not too fancy.

[@asianangler]

can i do this on a pancake griddle?

[@JohnnyBrunet]

If it gets hot enough you can.

[@mr.niceguy6413]

mhmm . looks juicy ! I love ur videos , i also love my 2 flame griddle , hehe =)

[@JohnnyBrunet]

Thanks so much!

[@FadedPanda0]

Mannn I gotta buy a grill now😂

[@MrLwapo]

Karate chop that lemon, that part had me giggling like a school girl.

[@JohnnyBrunet]

😁😁🎉

[@chefjamesmacinnis]

He picked an end ?

[@shawnknoblauch5114]

Who’s going to clean theoven. Now

[@drewo1494]

Sketchy eye contact across the yard will get you shanked.

[@JohnnyBrunet]

Truth.

[@nathanddrews]

No butter left behind!

[@JohnnyBrunet]

🤣🤣🤣

[@oddjobtriumph1635]

I hope your Cameraman has a warm coat on.... must be cold in that fridge

[@JohnnyBrunet]

🤣🤣🤣🤣

[@juansanchez7769]

👍🇺🇸

[@blueline308]

You don't wash your mushrooms? Yuck.

[@janleech7505]

No full recipes cant subscribe with out recipes

[@JohnnyBrunet]

Thanks for watching.

[@gordybishop2375]

Weird at the end...lol

[@JohnnyBrunet]

ya I accidently didn't cut it off. It should fix itself soon gordin. I had to do it after the fact. That's def my bad. Thanks for watching.

[@gordybishop2375]

@@JohnnyBrunet did not effect the quality.. glad we missed nothing important. Keep up the great work.

[@JohnnyBrunet]

@@gordybishop2375 Thanks!

[@garyhenderson690]

No offense to you, but Outback steaks suck...I think you have become greater than the restaurant

[@JohnnyBrunet]

None taken Gary I take that as a compliment. I worked there a long time ago. I haven't been lately but I know they are struggling and shutting restaurants down.

[@garyhenderson690]

@@JohnnyBrunet I wish you'd been my last chef there... Lots of love to you, my brother

[@JohnnyBrunet]

@@garyhenderson690 thanks buddy.

[@joshwebb609]

Good job bud

[@JohnnyBrunet]

Thanks Josh I appreciate you watching.

[@malcolmboynton7652]

nice job. didn't see any rosemary. cmon dude. did similar for my wife yesterday. pork chops 'cause i'm poor. soaked in olive oil soy and orange juice. WOW! try it. about a 3 beer cook not counting manirade time. cheers.

[@JohnnyBrunet]

I know I sawer my store didn't have rosemary and I was furious. But I was in a time crunch for her birthday steak so I had to start cooking. Thanks for watching.

[@thebigdoghimself]

An air fryer works better for making potatoes. Use a combo of soy sauce and W sauce for the steak.

[@JohnnyBrunet]

I'll give that a try John.