In Home Bone in Ribeye Steak with Cuisinart 5-in-1 Griddler, GR-4N
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- čas přidán 16. 04. 2017
- Hope this video helps you cook/create a tasty steak!
Cuisinart Griddler purchase link: amzn.to/2Vb1k3P
Also check out:
Cuisinart TOB-200N Rotisserie Convection Toaster Oven amzn.to/2YNf7Qj - Jak na to + styl
I've had the GR-4N since April 2014, so 8 years now and it's still going strong.
Used your advice for grilling my emu steaks and it helped a lot!
For my tenth anniversary at work, I chose this Cuisinart 5-in-1 Griddler, and I have been enjoying it. To cook a steak, I use low heat on the Grill/Panini setup to cook both sides simultaneously, and to get the cross-hatch grill marks, angle the steak in the direction I want without flipping. I like my steak medium rare, and it came out perfect within a 5-minute cooking time.
Looks great thanks!!
Really good job and very helpful thank you
Subscribed, I loved how friendly and warm this video was...lol...
Hi! Can it be used outdoors? I'm from Buenos Aires and I would love to get one but i really need to know if it is the perfect choice to cook some meat out there.
Can i cook meat for 3 or 4 people with the cuisinart or I need something bigger?
Thank you!
Martín Elizalde yes you can use outdoors as long as you have a electrical plug. It’s very versatile. The grates can be flipped over for a flat surface if needed. Obrigado.
Looks wonderful woow
Thank you for your comment. Makes great tasting steaks!
GOOD 3 MINUTE VIDEO.
Nice vid but when you press the meat down like that you’re going to dry it out very quickly-the juices get released. Nevertheless, nicely organized video.
i have the same griddler. but I bought 4 pcs, 3/4" thick, did the way you showed and they are freaking disgusting...grey, tough and not juicy. probably too thin and I overcooked them. gonna try a thicker cut next time. thanks for the video
Sorry to hear about that. Maybe consider trying one with less cook time, then check type action. After you get it to your preferred temp/look, repeat total time with the others.
*for the future the more you put on the griddler, add a little more time.
That happened to my burgers, I did follow the instructions in the booklet and they were totally dry :( I guess I need more testing time!
Thanks!!!!
Don't use room temperature but refrigerator temp. Try two steaks one room and one Refrigerated. You will see the different.
@@JBCool0729 fridge temp would cool the grill down a lot more... you want that good sear so room temp is the way to go.
Cut that beast open and have a taste test. Has this product failed yet? I heard many struggle to make it anywhere near the warranty deadline. When you ship it back in for a replacement, they charge 1/2(+/-) that the actual product costs brand new.
I am looking for an alternative to charcoal or gas grilling. The outcome is looking like it is time to move, or break the law and do what I want. I miss living in the country. Anyone considering moving to the inner city (no matter how big or small). Make sure your living situation and job/career pay enough to balance things out. I miss being able to grill everything I eat and that includes veggies, potatoes, meats, sandwiches etc. without regulations.
We should not have to risk the wraith of these shitty products
Thank you so much for the video!
Since I saw this video two months ago I have been using my more than 5 years old Cuisinart Griddler almost daily for steaks (Trying to do Keto). It works flawlessly. I can't do BBQ here in my apt, so I have the Griddler in the balcony since the smell gets into every corner of the apartment. The steaks come out perfect! I give them from 3 to 3.5 minutes per side depending on the steak thickness. I have the Cuisinart GR-4NP1 5-in-1 Griddler that is at $80 in Amazon.
@@LuisRiveraRomero Same!! 👍👍👍
TENT that foil! Otherwise you’re steaming your steak.
First u don't need to flip . 2nd the whole purpose of this top and bottom grill is not to flip over dah...
On my unit the bottom plates temp is higher than the top. DO YOU HAVE ONE? If so you would notice it in good cuts of meat. If you really do have one check the temp of the plates with a ~$15 Infrared Thermometer.
Oh try to be helpful and not just jab with “first”. LAST take it easy LOL!
It's been proven again and again, the top and bottom plates are not even as far as temperatures; and the bottom plate doesn't even get to the 425 temperature (maybe 375 with the top plate getting to 325, so you flip to try and get a little consistency), but it's enough to make the steak safe to eat which probably all that matters for some of us...lol...I found this video to be heavily helpful, informative, and friendly...Yeah, I think I'm definitely going to grab one when I can put this appliance to so many uses (brats strikes my interest; but will probably expand to steaks, hamburgers, and grilled sandwiches later, lol)...
First you don't put in glass bowl. You put on wooden on top of the foil and cover with the foil.. Glass bowl will take the heat out.
JBCool0729 that Pyrex is our way to let meat rest. The whole idea of letting it rest is to let the internal temperature to “cool” down to let the muscle fibers open and keep the juices insides those fibers. Restaurants put it directly on a plate. It’s proven in the video - works well... but “to each their own” there’s techniques that have been improved in the last ~3 years.
No on the video I don't see it. I know when you put on glass the heat goes away. If you put on wooden cutting board or something like that the meat rest with out taking heat away like glass does.
Actually, glass is not a good thermal conductor. It's an insulator, so it really shouldn't matter.
Who told you that. Glass takes the heat out and not in...... When comes to insulator you talking about electrical insulation not heat insulator....
JBCool0729 science told me that. Glass is not a good conductor of energy.