Dang it haha…. When I was younger and in much better shape I used to get Thor and Kurt Cobain! Maybe I should cut the calories a bit and work out more haha
I like to reverse sear my steaks on my pellet smoker at 180 degrees until it reaches an internal temp of 115. Then I sear them on my 17” e-series at 500 until they reach about 130 degrees internal. What a perfect steak!
Eh haha... as someone who comes from a background in media, the human eye can't actually tell the difference between 1080p and 4K unless your screen is more than 90 inches, and most people probably watch my content on their phone. I COULD be all snazzy with that 4K... but all I'd really accomplish would be taking up more space on my hard drives :)
And that's the beauty of it all! We can all do it the way we like it, and it's not all that difficult :). Griddle on, my dude, and thanks for watching!
Then you better find you a new place to buy meat. It didn't come from inside the mussel of the steak. No way.... Anything past medium is total waste of a good steak.
Your telling me you like blue rare steak....to all there own but I think you undercooked it and would of prob cooked it longer. Keep it up though. well produced.
It’s a little deeper red in the video because I was tired and have a tendency to over saturate the colors in my videos haha... I promise it was actually rare when I cut it open. It’s a bit tough doing the whole thing solo sometimes, especially when I have a full time job, volunteer regularly and run several social groups in addition to this. Glad you liked the production! Let me know if you have any tips or requests!
It’d definitely not the same! I honestly feel the flavor isn’t even that reminiscent of real smoke flavor haha… it’s kind of like something entirely new/different
Not a fan of liquid smoke. Those steaks came great. Super nice color and cooked the way I like it. Nice job. Eat on plate. Unless you are soaking that cutting board with alcohol. Not a fan of eating raw meat mopping around on a cutting board. Yikes...
Obviously you never cooked for a living.. Different flavor from charcoal..But liquid smoke is entirely different..Some of the finest steakhouses in the World cook them on a flat surface.. Key is cooking long enough on each side..I cook steaks on my 17 all the time
I’m a little heavy handed in the color correction haha… I promise it wasn’t AS raw as it looked! Definitely rare, but the color correction made it look like I cut it straight off the cow!!
Luckily, no! The surface is large and there’s a nice little wall on the edges to prevent that :). It does splatter all over its own surface and, if the lid is closed, on the lid, but it’s been pretty good about not getting other surfaces dirty.
At first glance I thought he was Seth Rogan. 😂
Dang it haha…. When I was younger and in much better shape I used to get Thor and Kurt Cobain! Maybe I should cut the calories a bit and work out more haha
I like to reverse sear my steaks on my pellet smoker at 180 degrees until it reaches an internal temp of 115. Then I sear them on my 17” e-series at 500 until they reach about 130 degrees internal. What a perfect steak!
this is my EXACT same set up except i have the 22 in e seriee
Wow! Anxious to see how a steak cooks on the Blackstone!
Please show more 4K HDR on CZcams cooking video 😊👍👍👍👍
Eh haha... as someone who comes from a background in media, the human eye can't actually tell the difference between 1080p and 4K unless your screen is more than 90 inches, and most people probably watch my content on their phone. I COULD be all snazzy with that 4K... but all I'd really accomplish would be taking up more space on my hard drives :)
Nope. To rare. Just got my e series and loving it.
And that's the beauty of it all! We can all do it the way we like it, and it's not all that difficult :). Griddle on, my dude, and thanks for watching!
I agree. To rare 😒
Here’s a idea. Cook yours longer🙄
OH! hell no...I just got Salmonella and E. coli just from looking at it. 😂🤣😂
Then you better find you a new place to buy meat. It didn't come from inside the mussel of the steak. No way.... Anything past medium is total waste of a good steak.
You had me at Winn-Dixie.....
Try a reverse sear. Takes longer but worth the time!
Good job brother i love me a good steak & bake potaoes
Hope you have 15 min for the griddle to reach temp. That's what I had to wait.
It can definitely take a while
Isn’t that how long you wait for your gas grill?
@fpartidafpartida depends, mine is ripping over 700°f in 8mins
Heat it with the cover down. Should help a bit.
Your telling me you like blue rare steak....to all there own but I think you undercooked it and would of prob cooked it longer. Keep it up though. well produced.
It’s a little deeper red in the video because I was tired and have a tendency to over saturate the colors in my videos haha... I promise it was actually rare when I cut it open. It’s a bit tough doing the whole thing solo sometimes, especially when I have a full time job, volunteer regularly and run several social groups in addition to this. Glad you liked the production! Let me know if you have any tips or requests!
Great video! I don’t care for a liquid smoke taste. It’s kind of like drinking powdered milk vs real milk.
It’d definitely not the same! I honestly feel the flavor isn’t even that reminiscent of real smoke flavor haha… it’s kind of like something entirely new/different
RAW !!
Seth Rogans litl bro teaching us some cooking tips😎
Your steak is RAW!
Looks raw
Beautiful steaks. Just bought my Blackstone e series. Going to try tonight.
Thanks! I’m putting a new steak episode up in a couple days. I definitely recommend grilling/smoking and then reverse searing on the Blackstone :).
Not a fan of liquid smoke. Those steaks came great. Super nice color and cooked the way I like it. Nice job. Eat on plate. Unless you are soaking that cutting board with alcohol. Not a fan of eating raw meat mopping around on a cutting board. Yikes...
Obviously you never cooked for a living.. Different flavor from charcoal..But liquid smoke is entirely different..Some of the finest steakhouses in the World cook them on a flat surface.. Key is cooking long enough on each side..I cook steaks on my 17 all the time
Did you not make it raw Pittsburgh style?😆 Whats the difference between what u did? Like 39 secs of heat
I’m a little heavy handed in the color correction haha… I promise it wasn’t AS raw as it looked! Definitely rare, but the color correction made it look like I cut it straight off the cow!!
Sear looks very strange. You ruined those ribye's
They looked good but they were Raw
They were definitely rare haha…. The problem was I added a bit too much color filter, so the reds REALLY popped :)
Desn't this splatter all over the place just like a skillet on the stove would?
Luckily, no! The surface is large and there’s a nice little wall on the edges to prevent that :). It does splatter all over its own surface and, if the lid is closed, on the lid, but it’s been pretty good about not getting other surfaces dirty.
@@someguywhocooks8575 Thanks
Too rare??? Not for me!!!
seth rogen my dude
As opposed to Beyond Meat "meat".
I’m gonna try it one of these days!
Get a new set tongs
Sear the sides first and get all that fat rendering add butter then meat sides. Your welcome.