3 Easy Tips for Steaks on the Griddle

[@TheFlatTopKing]

Grab more detailed instructions here...theflattopking.com/cooking-steak-on-griddle/

[@Mfullen09]

I personally can’t believe people are complaining about you talking! That’s how we learn from you. Don’t listen to them, listen to the majority of us. I don’t think it’s a problem at all. Please don’t change your format! Thanks for sharing your cooking with us.

[@TheFlatTopKing]

I appreciate that Mark...yeah they want 3 min or so videos...absolutely not...

[@yummyklown9226]

@@TheFlatTopKing I love your talking! I've learned so much.....even when you flub up your words! Ha! Don't change up a thing!!!! Long live the King!

[@freemagicfun]

I can read and follow a recipe, but the explanation is important. The talking is why I watch a video and not read a recipe. If I turn on a video and there is no talking - I immediately turn it off - they have nothing to teach me. 😎

[@ScienceMatters.]

It’s all tongue in cheek. When you put yourself out there it comes with the territory. Have tough skin or close your channel.

[@keithlarson4113]

Yeah, dude is kind of wordy. But I think he's pretty good. Props to his wife for being patient and recording

[@jameshuss1828]

This guy is NO NONSENSE ! Not just cooking but ART ! Awesome !!!!

[@bereasonable8018]

I love that he explains everything he does. His videos are the best!

[@jameshuss1828]

EACH VIDEO. IS A PRIVILEGE NOT TO MENTION EDUCATION AND TO SAVE US ALL MONEY FROM TRIAL AND ERROR !. PROUD OF EVERY VIDEO ! Easy to understand and to the point !

[@TheFlatTopKing]

TY...really appreciate that

[@bobhelwig3947]

If you want to pull out moisture, bring the steak to room temp, pat dry, apply salt, put in referring over night on a rack to allow air around it! Next am bring the steaks to room temp again add pepper, garlic whatever and griddle!!

[@mitchf1508]

That's what I really like about your channel. You tell us all "this is how I do it". "This is what works for me". Then you get all the comments "you should have done this or done that.." That's fine and I've actually gotten some tips from those comments too, but in general, you are showing the technique and other things that I had not realized and give it a try and it works or not for "me". :) Keep on keeping on and enjoy whatever comes off the grill!

[@TheFlatTopKing]

Thanks Mitch...I appreciate the comment...there is so much more to cooking than times and 3. min...its the what ifs that I care about

[@U4Eye]

My wife loves griddle Stakes I like mine on the barbecue but it doesn't matter they're both delicious and thank you for sharing with us all your videos they're top-notch💪🙏

[@jeffkuipers1030]

i watch a video to learn how tocook on a griddle so i want to watch every step by step no matter how long it is ,detail means everything to me.

[@TheFlatTopKing]

Well thanks Jeff...

[@MichaelGonzalez-z2e]

I appreciate your showing the difference in the one-flip/many flip method for dealing with thinner steaks! Loved the information!

[@TheFlatTopKing]

TY

[@jenniferrivera4031]

Right off the bat, I appreciate the explanation on why to dry the meat. I do it because I know I'm supposed to, but I didn't know the reason. Makes perfect sense!

[@TheFlatTopKing]

See maybe being long winded is worth it...hahahaha thanks Jennifer

[@troutback8702]

Going to buy a Blackstone 22” griddle. Learned a lot. Thank you.

[@TheFlatTopKing]

@@troutback8702 awesome

[@joelcopeland3018]

Keep your videos just like they are, please... You are who you are and don't need to change... Your stuff is great.

[@TheFlatTopKing]

Thanks Joel....being biased....I agree..ahahhhaha

[@mikebruce2758]

You are right! His technique is relaxed, flexible and he lends his approach for us to adjust to our taste. You don’t like his garlic, use onion. He advises try this how to do it not do it my way!!!!!!

[@cedaroakfarm8596]

Just an excellent training video for the classic cook on the griddle, steak. The steps and parameters you explained and show so well, will help anyone on the griddle. I have tried after drying the steaks, lightly wiping with avocado oil to get the sear and using ghee butter for the drop and flip to zones, based on your videos with the courage to try different ideas. All have come off the griddle with outstanding taste and results. Thank you.

[@TheFlatTopKing]

Our pleasure bud...

[@patriciahart9750]

Not sure why people would complain about the length of your videos, but I think they're nuts. I enjoy hearing your reasoning thoughts and such. Thatxs one of the main reasons I subscribed. I am new to flat top grilling. By understanding the how's and why's it helps me learn. So please ignore the people who say your videos are too long. Not everyone has a 60 second attention span. Take your time and explain the hows and whys of it. I want to be good on the flat top. Not mediocre.

[@TheFlatTopKing]

Well said and I really appreciate that....

[@brodyschiess]

I am chuckling as I write this. I have a lot to comment about :) First off, when you did the intro and before you said a single word in the main video I was thinking "dude, fire. you gotta have flame!" and then you opened with "this isn't my favorite way to make a steak" and to that I say amen brother! I have a natural gas grill with those fancy infrared searing burners that hit 1,000 degrees, yet I still feel guilty I'm not using natural chunk charcoal. In regards to steaks in general I like to season them about an hour before I plan to grill them. Just salt, sometimes SPG, but like you said, it's all personal preference. My wife and kids like the way I do steaks so that's really all that matters. And buddy, your wife has a great sense of humor and I love it! Keep up the great work!

[@TheFlatTopKing]

Thanks bud....i want to try one of those..definitely on my radar...maybe try out a reverse sear...smoked then finished...Amy has final editing and I was surprised she kept it in..ahahhaha I didnt know till the comments starting rolling

[@ericgladding5542]

Great video. I don’t prefer them on the griddle but I don’t mind finishing them on the griddle. I love a thick cut steak (reverse seared)smoked and then finished on the griddle to get that amazing crust! As always, great informative content!!

[@TheFlatTopKing]

I agree....that would be something im down for...i actually did that for our fathers day special...

[@steveop123]

Neal That was very informative ! And I agree with you - The BEST Steaks are done over open flame !

[@TheFlatTopKing]

No doubt!

[@michaelford8745]

I just got my new Blackstone. Thank you for the videos you've made. I watched 3 All your tips are great. Don't listen to the haters. 💯 keep doing you .

[@TheFlatTopKing]

TY

[@moose354]

I just cooked up two USDA Prime tomahawk steaks yesterday from Costco. It is one helluva rib-eye steak. Cooked it on my 36" Blackstone pro-series. OMG, better than the $135.00 tomahawk steak at Hall's Chophouse in Charleston SC.

[@TheFlatTopKing]

Awesome news..probably saved a fortune as well...cheers

[@klaritydawn]

I love watching and learning from You AND I love your wife. She's fun and funny. Talk all you all want to.❤❤

[@klaritydawn]

Im so happy to hear im not only one that doesn't like rosemary on my steaks. Yuck! I'm using compound butter too. I like the way y'all make ur compound butter...so much easier. Thanks guys for your help.❤

[@toddcrockett]

I used your advice and my steaks were amazing. Drying them was a huge key. Plus I do use the beef tallow. I told you that stuff is the best. Thanks brother.

[@TheFlatTopKing]

Awesome Todd...so fill in some more blanks...how and when did or do u season...what steak did you cook and what method of flipping did you use

[@toddcrockett]

I always season my steaks beforehand. I let them sit a few minutes before putting them on. If the steaks are pretty thin, I only flip them once. It’s like you’re saying if you try to get a crust on a thin steak, it will be over done before that happens. On my thicker steaks I might flip them a couple of times before they get to the medium rare that I like. My favorite is a porterhouse, but it’s hard to beat a good ribeye also.

[@fyfedrum]

Great "how to" tutorial! And you had my mouth watering, especially with that filet! Whenever I can, I go thicker cut vs. thinner...I think you have more control over the desired finished temp of the meat. Great job...

[@TheFlatTopKing]

Glad it was helpful!

[@Enjoyrving]

Great cook and tips! Yes, steaks (and burgers) over charcoal.

[@TheFlatTopKing]

Absolutely...just that smoke flavor

[@denniskeane5862]

Your videos are perfect. Don't change a thing. Your commentary & camera work are professional quality. Thanks for all of the great videos

[@TheFlatTopKing]

Appreciate that Dennis

[@olddawgdreaming5715]

Fantastic job on Steak on the Flat-top Neil. Very well explained and excellent job cooking those steaks and explaining "HOW" you can turn out a well prepared steak on a backyard Flat-Top. The Boss did a great job on the camera and commentary that she talked to you about what you were doing too. Stay safe and keep up the great videos while having fun too. Fred.

[@TheFlatTopKing]

Thanks Fred....always appreciate it

[@gmoney9068]

They all look fantastic! Thank you for the tips and for this video!

[@jakespencer8077]

Great video! That’s why I like my ribeyes cut around 1 3/4” for that reason. Like the blackening with the seasonings that I use.

[@TheFlatTopKing]

Man that blackened is key....I will say my Mother in Law and I both LOVE a good cajun style with a hint of smoke...with some cajun butter and herbed cheese mix over top...

[@rdw670]

i am just thinking of getting a Traeger for my first flat top and your videos are priceless. Thank you for your efforts.

[@TheFlatTopKing]

Great choice...

[@2Wheels_NYC]

Matt's Show Notes: 1. I'm glad you opened with saying you prefer direct flame. There used to be a channel called "The Charcoal King" who would agree. But, NYC diners are known for their flat top steak, so there's a special place in my ❤️! 2. Your videos are not too long. This isn't tic tac tok. People want to learn. 3. Your "Non-Negotiables" are 💯💯💯 no matter what the cooking method. 4. I ❤️ tallow. 5. I'm a "Build a crust" guy. 6. ALWAYS season & clean as you go! 7. Temp Temp Temp!! 8. Compound butter is life. 9. Dry your meat. Always. 10. Your meat is too big? No comment. 🙄🤣

[@TheFlatTopKing]

ahhaahahahah love the notes...keep em coming...

[@2Wheels_NYC]

@@TheFlatTopKing Will do!

[@michaelcochran7531]

Not long winded! Love your videos, very informative.

[@TheFlatTopKing]

I appreciate that!

[@MultiLEGODOG]

their are plenty of channels that don't tell you anything and leave you wondering, that is why I watch yours instead, so i can get the results shown! thanks for your time.

[@TheFlatTopKing]

I appreciate that!

[@MGR12272]

I’m trying my first griddle steak today. Thanks for the info.

[@ChrisBQue]

I agree Neal. I love my Weber Kettle for cooking steaks. I did not know about drying the meat, I will try that. I love your show. 🫕

[@TheFlatTopKing]

Absolutely...love the good ol charcoal...I actually prefer a forward sear but thats being picky..ahahahha

[@lmdirkdiggler7170]

I do sous vide steaks for their tenderness, but patting them dry is a must for crust!

[@billrichmond4922]

Nice job Neal, thanks for the tips. Don't worry about the length of the videos, if you think something needs to be there put it in. I would say most people will watch longer for quality content. Keep it up.

[@TheFlatTopKing]

Thanks Bill...I appreciate that

[@TheFoodExperience]

Excellent informative video Neal!! I still have yet to cook a steak on my flat top and this video gives me some great insight.

[@TheFlatTopKing]

Glad it was helpful!

[@cedaroakfarm8596]

This is a great instruction and guide video, well done Neal and Amy.

[@TheFlatTopKing]

Thanks so much Craig...i really appreciate your gift...

[@cedaroakfarm8596]

@@TheFlatTopKing, most welcome, well deserved.

[@billbanta7189]

My favorite videos always come from you! I already know a lot and when you teach me everything you know, I will know more than both of us, lol.

[@TheFlatTopKing]

hahhaahahahah I hear ya...

[@howardbarlow578]

Good demonstration, Neal. I prefer ribeye and my wife likes tenderloin. I buy thicker ones, so I can get a good sear without overcooking it.

[@TheFlatTopKing]

Absolutely...

[@Hammertime054]

Your videos are never to long, the more the better👍🏻👍🏻👍🏻😎🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@TheFlatTopKing]

hey I appreciate that...

[@juanandujar7187]

Happy Father's day to you to. That steak looks fantastic 😋

[@TheFlatTopKing]

Thanks so much...Happy Fathers Day to you as well

[@bwasman8409]

After hurting your ego regarding clickbait which said nothing about your knowledge or technique I compliment you on the best video regarding steaks I have seen. This level of expertise will get you the best audience you could ask for including me.

[@madmh6421]

Just to add this little tidbit. 1968, when I was 16 year old, I worked the grill at Shoney's Chapman Highway, Knoxville TN. We cooked a ton of steaks on the old cast flat top, with only salt and pepper, as I recall. Then we would, note we already had bit of a crust form the griddle, finish them over a really hot gas grill to give them that flame kiss, and final sear. The customers loved the steaks, I loved the steaks, so guess this was a two sear method. To those out there, just might want to give this a try! Steaks were delivered frozen so we rotated them thorough the walk-in cooler to thaw, though when we ran low on thawed stakes we did, usually late at night cook them frozen. All were good, on a chain store level. Nothing to throw rocks at!!!

[@TheFlatTopKing]

SO.....i grew up behind there ahhahah NOT kidding...good ol South KNOX....still live around that area and my dad still lives in the same house..Heck we used to ride our bikes to there...that road behind it...definitely not on Chapman Hwy...ahahaha....that road Davenport behind it.....once on top of that hill on a bike....WHEW....fun going down....haahah good thing we never wrecked on that road...

[@beadqueen20]

Excellent video. I'm a true newbie to cooking steaks or any type of meat other than hamburgers or hot dogs. Thank you for some great tips. ❤

[@TheFlatTopKing]

Glad it was helpful!

[@yesdeere1376]

Thanks bro. Helped a lot. Cooked our homegrown steaks tonight and wow. Man I love my flat top.

[@TheFlatTopKing]

WOW....thats the best....i remember those days...we used to live in Wyoming and of course beef was our way of living...

[@NWcpl]

Good stuff. yes everyone has their preferences on seasoning and cooking tech. Good stuff Neal.

[@TheFlatTopKing]

thanks

[@lisakfish]

Thanks for another helpful video! Loving your channel!

[@TheFlatTopKing]

You are so welcome! Thanks LIsa

[@lancedean5987]

Always use my instant read thermometer when I’m cooking meat, in the house or cooking outside, always have it handy

[@TheFlatTopKing]

Absolutely...hands down one of the most important gadget any cook can have

[@4seasonsbbq]

Long winded? No f#%&in way! (Sorry for the language) multi flips are a must. I cook steaks over my charcoal chimney (900°+) I flip, usually about 12 times. Fantastic video, brother. 👍

[@TheFlatTopKing]

I appreciate that...love the charcoal...its in my blood I guess..ahahahah

[@mikebruce2758]

Love to rereview! Love that black cup too my board and the properly cooked steaks!

[@ahaaha84]

The king is back!

[@TheFlatTopKing]

always..

[@ChrisBQue]

Im cooking top sirloins with Smash That, garlic butter, small potatoes, and mushrooms on the Blackstone tomorrow. Had to review this video.

[@TheFlatTopKing]

Heck yeah...what did you think

[@ChrisBQue]

@@TheFlatTopKing Drying off the steaks was something I forgot. Excellent video.

[@raphillips5]

Wow. What a great video. Learned quite a bit listening to you talk. Thanks for the info.

[@TheFlatTopKing]

Yes sir..thank you

[@billbanta7189]

Dry YES! I never cook a steak without drying it, seasoning it and letting it set in the frig for several hours, or even over night, before putting on the griddle, skillet, or whatever heat. And yes, I like a medium rare and the only way you know that is by temp. And yes, some butter to finish while resting! Geeeeeeezzz, you have taught me a lot already. OMG, my meat is too big to fit in your mouth, my favorite.

[@TheFlatTopKing]

ahhahaah thanks Bill...

[@juckimal]

the filet looked perfect.

[@TheFlatTopKing]

TY

[@Batsothebaddie]

Great video! I love your no nonsense approach! Thank you 😊

[@TheFlatTopKing]

I appreciate that!

[@martinf2740]

I griddled some bear steaks last week and seasoned the Blackstone with it. Lotsa fat on them. They turned out fabulous, btw.

[@Flippa-rv6xd]

Thanks for this helpful video. 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. You cooked the bigger steaks just fine (as did I) but I am not sure it is worth the effort for larger steaks vs. just using the gas grill or Kamado.

[@TheFlatTopKing]

100 agree....

[@scottthejeepguy7499]

You steaks look AMAZING, thanks for doing this, it’s very helpful

[@TheFlatTopKing]

Ty Scott...

[@relkins6679]

Another great video. I grill my steaks on my charcoal chimney 🔥🔥

[@TheFlatTopKing]

I have tried a few times but haven’t fell in love with it...i like the forward...love the hint of smoke flavor

[@swoodhaus]

So thankful you share this information! I have learned so much from you and value your knowledge!

[@TheFlatTopKing]

You are so welcome! Glad it was helpful...

[@edmcculley3340]

Very good information. He answered some questions I had. I'm going to subscribe.

[@TheFlatTopKing]

Awesome, thank you! Really appreciate that...

[@robwilkie5382]

Excellent video, great tips, Flat Top Steak-King!

[@TheFlatTopKing]

Thanks for watching Rob.....

[@moonlit61]

I enjoy your videos. I don’t think your videos are too long. I like all the information I can get your videos are very helpful to me. Thank you so much. Keep cooking. Have a great day.

[@DcCoweOutdoors]

I made a compound butter with hot honey butter garlic & fresh thyme I think it is amazing to finish my steaks 🥩

[@TheFlatTopKing]

Heck yeah...sounds perfect...

[@TheCrazyPop]

Great tips and great looking steaks!!

[@TheFlatTopKing]

Hey bud...great fresh new logo...

[@TheCrazyPop]

@@TheFlatTopKing Thanks!!

[@joelperez-pickens6131]

You are so awesome man! Thank you for doing what you do for us! I've been craving a good T Bone and would love to do it on my Blackstone. Thanks for leading me in the right direction!!! Thank you from beautiful Tulsa, OK.

[@TheFlatTopKing]

Thanks Joel....sounds good to me....love a big t bone for sure...maybe keep the filet side on the cooler sides of the griddle when cooking to protect it from over cooking

[@philipguy4448]

Man I got my flat top for Xmas and your videos have helped a ton! Chicken wings and smash burgers so far! Cheesesteaks incoming soon! Thanks again!!!

[@TheFlatTopKing]

Heck yeah....thats great...

[@CFLDumpsters]

Awesome as always! Thanks 🙏

[@Pun_78]

Sir, you’ve earned a new subscriber 🎉 this video was awesome dude

[@TheFlatTopKing]

Hey thanks so much...welcome to the family

[@johnkieffer4525]

Love your videos did fried rice and porkchops last night for the first time

[@TheFlatTopKing]

wow...sounds good to me...

[@tunit8946]

With you on the rosemary and butter bath. My wife could eat the most perfect steak ever , but she's putting A1 on it.

[@TheFlatTopKing]

ahhahhah I would take that over the rosemary and butter.,,,any day,,,but thats what makes the world go around...have you ever used A-1 as a binder for steaks...not alot just a like coat for Seasoning ....i like it quite well...kinda helps build the crust

[@danlycans5307]

Personally, I really enjoy the added dialog on the How, and Why you do each process in the cooking process. I appreciate the “Teaching” function of your videos. I can not believe anyone complaining, but again there are idiots everywhere.

[@TheFlatTopKing]

hahhahahah Not everything is for everyone...no clue why they feel the need to comment based on a video on how to...

[@keithr853]

Great video. Best steak I ever had was at a campfire grilled right over the wood. Good to have the BS for another option.

[@TheFlatTopKing]

Absolutely...I think next I will smoke and then sear

[@keithr853]

@@TheFlatTopKing I have smoked then grilled steaks many times and they turn out great. I will have to try throwing them on the BS sometime soon, haven’t had it long enough to try that yet. Making me hungry.😋

[@alans6767]

I am definitely going to the trouble to cook steaks over live charcoal, those thin ones you lay right on the coals.

[@TheFlatTopKing]

Good call!

[@jerrepeak9083]

Great video ! Thanks !

[@makattak88]

Rendering the fat cap at the start helps it cook better. 👍🏻

[@robard418]

Hell yeah, I can't wait to try this.

[@TheFlatTopKing]

Awesome bud...

[@waynethompson4315]

Some of the best steaks we ever cooked were finished on the griddle. We smoked them in our smoker for until they reached 115 to 120 and then seared them on the griddle to get the crust.

[@TheFlatTopKing]

That's going to be a video coming up soon...pellet or stick smoker

[@waynethompson4315]

@@TheFlatTopKing I have smoked them on a pellet grill and most recently on a PK grill. Great results on both. I really enjoy your videos. I am still learning how to cook on my griddle and your videos are really helpful.

[@TheFlatTopKing]

@@waynethompson4315 That is a video I want to make badley....smoked and seared steak...I love the flavor of smoke...

[@johns.8530]

Exactly how we do it, smoke on the Traeger then finish on the griddle. Perfect. Great chennel.

[@mikedefalco7791]

I would love to see that video. I was wondering if anyone did the smoke/flattop method. I'll wait for your video before I experiment on my own. Great channel!

[@gharv1313]

Outstanding Neal! Steaks and tips today were awesome 👏. Cut that meat so it’s not to big 😂. Cheers brother 🍻

[@TheFlatTopKing]

ahahahahahha

[@andyflatt5066]

I like the reverse sear. Soon, I'm going to try low on my Kamado Joe, and a final butter sear on a super hot blackstone, for the crust.

[@TheFlatTopKing]

me too..thats got to be another video soon...i have been putting it off...

[@BigDaddyDuke101]

I enjoy you and the missus videos you guys do a good and entertaining job too thank you.I wish I had the same problem that you do about the meat 😀

[@TheFlatTopKing]

hahaahhahahaha

[@timr135]

Great information for those that need help on March 14th. If YKYK.

[@TheFlatTopKing]

ahahhaahha cheers to that day...maybe a reverse seared...

[@D70340]

Another home run! ALL of them looked fantastic! I like mine over charcoal on my weber kettle, but i might have to give this a go on my Blackstone 36". Thank you Neal & Amy ☺

[@TheFlatTopKing]

I wouldn't...charcoal all the way...but its your steak...i will be trying out a smoked and then seared steak from charcoal to griddle...reverse sear style

[@D70340]

@@TheFlatTopKing Nice! I`ll wait to see your video come out on that one! Yeah, you`re right, i think i`ll just stick to charcoal and wood for my steaks. Charcoal and wood has ALWAYS been the best tasting flavors, for my wife an i.

[@TheFlatTopKing]

@@D70340 amen

[@SWCFLORIDA]

Great tips. Gotta have a flat top now

[@TheFlatTopKing]

Yes you do.....perfect for shore lunches....fresh catch clean and cook...blackened, you name it...

[@oui_acklimate_]

first comment i saw after my research led me here apprised me that I was being taught by a Navy CS. from a GSM servin onna small-boy DDG, CS and Boats are the only topside rate I "respect"

[@oui_acklimate_]

have respect for all rates, mos, rank, branches. I'm suree gets what I meant by the comment above

[@TheFlatTopKing]

Thanks for your service..

[@NinjaTrollzTV]

Saw that Navy sign. Trying to cook this in my barracks lol.

[@TheFlatTopKing]

ahhaahha Thanks for your service...

[@clintgilchrest1019]

Nice tutorial... thanks for sharing...now I want steak....has to be extremely rare.....

[@TheFlatTopKing]

Thanks for watching....We used to have a few regulars in the restaurant that wanted Blue Rare....thats what cooking is all about...cooking and eating what you like...just curious if cooked that rare..what or how do you season...

[@BeL.I.F.E]

Lol loved the video bud. Thanks

[@TheFlatTopKing]

Appreciate that..cheers

[@TheFlatTopKing]

Awesome

[@Pinkfloyd1173]

Great video man. I have the pit boss griddle. Great product, but to be honest it's a pain in the ass on how many things you have to do to cook stuff. I have used it at the most a 12oz times. I went out and got me a propane open flame grill, chick, steaks taste better in imo. About to sell the pit boss. 😌

[@TheFlatTopKing]

I Hate to hear that but thats what its all about...I love the combination of the two...the smoke from a charcoal or pellet and finished off seared on the griddle...literally the best of both worlds...

[@tomcatflynn805]

Awesome tips thank you. Big help

[@TheFlatTopKing]

Absolutely.....thank you

[@praetorxyn]

I would only do thinner steaks like those ribeyes for a direct cooking method like this or pan frying. If the steak is thicc, I dry brine overnight with Diamond Crystal kosher salt, then cook it indirectly on the grill about 225-250 until it hits around 115-118 internal, then I open up the vents to get the fire roaring hot while i take it in the house, pat it dry, coat with a bit of oil, and coat with fresh coarsely ground black pepper. Then it gets the reverse sear, ends up a perfect medium rare every time. I've cooked a steak about every way you can, and this produces the best results.

[@TheFlatTopKing]

I love the smoke flavor...cant be beat

[@CrittJones]

Hey flat too king would do a fish cook ? I love your style of cooking keep up the good work love the videos too ...

[@TheFlatTopKing]

Yeah absolutely...we actually have several...just uploaded one as well...

[@theedgereport7383]

Refrigerator aged steak is a whole different experience. Try it!

[@TheFlatTopKing]

Wet aged.....I agree its a different taste...if thats what you are referring to I prefer the Dry aged...

[@theedgereport7383]

@@TheFlatTopKing salt and pepper both sides, on a rack in a pan uncovered in a fridge 1-3 days.

[@bobbicatton]

The other tip I find useful is to take the steaks out of the fridge 30 minutes before cooking. I'm guessing that doesn't do a lick of good when it's cold outside though😆

[@TheFlatTopKing]

ahhhahahah not when its colder outside than it is in the refrigerator....but you know like I say....make it your way...you should do one 30 min and right out the refrigerator on your griddle...see which one you like...I like the compound butter trick i did for the members..if you do of course let us know

[@bobbicatton]

@@TheFlatTopKing oh heck yeah, the butter trick is one of my favorite tips I learned from you👍😊

[@Freddie_V]

Good video and I like that hat style.

[@TheFlatTopKing]

Thanks Freddie

[@waynestewart5646]

I am curious. Didn't you talk about the griddle needs to be in the 450 degree range at the beginning then at the end you mentioned do not go real hot and you mentioned low or a little higher. Mind telling me what I've missed? Thanks

[@franktorres2021]

It is tough to rock different cuts for a video on the B-Stone. I’m searing 8 NY on the BS with basting of butter, garlic and rosemary (prepared in a cast iron) Then transfer to the oven.

[@TheFlatTopKing]

Definitely takes some understanding about temps and times for sure

[@danmefford]

Your videos are great! Keep doing what you do. By the way, forward sear all daylong!

[@TheFlatTopKing]

Glad you like them! Heck yeah...forward sear for the WIN...not many of us out there

[@kathyream]

You are so cute…now I am an old woman so don’t get mad microwave queen. Everything looks so delicious…we did your reverse sear steak method for Fathers Day, but man oh mon it was soooo good.. Neal you are amazing..❤

[@TheFlatTopKing]

Hey I truly appreciate that...thank you ...cheers

[@HyRkt]

Nice man love your videos

[@TheFlatTopKing]

TY

[@christophercisco7454]

Good video. Is your griddle top half on at 450+ and the other half burners off? What temp should the off heat be?