3 Easy Tips for Steaks on the Griddle
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- čas přidán 4. 02. 2023
- Looking for cooking tips for steaks on the griddle? If you need help with how to cook steak on a griddle or flat top grill, then watch this! There are a hundred different ways to make Blackstone steaks, but these are my 3 biggest tips for cooking griddle steak.
For the full post on Blackstone steak, including how often you should flip the griddle steaks, how to season your flat top grill steaks, and FAQ's visit this post: theflattopking.com/cooking-st...
@BlackstoneGriddles #griddlecooking #steak #griddletips
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
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Snake River Farms American Wagyu Beef
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MY FAVORITE COOKING TOOLS:
Wireless Thermometer
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My Infrared Laser Thermometer
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Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
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KitchenAid Artisan Series 5 Quart
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Breville Smart Oven Air Fryer Pro
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SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
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Sure Shot Sid’s Gunpowder Seasoning
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Cavender's All Purpose Greek Seasoning
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PIT BOSS Southwest BBQ Rub
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PIT BOSS Lonestar Beef Brisket Rub
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Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
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Heath Riles BBQ Sweet BBQ Rub Seasoning
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KNIVES I USE:
HENCKELS Four Stars Chef Knife
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HENCKELS Four Stars 7in Filet Knife
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HENCKELS Four Star Utility Knife
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VICTORINOX 6in BONING KNIFE
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GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
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Meat Press Stainless Steel
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Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
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Squirt Bottles
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Melting Dome and Resting Rack
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Bench Scraper
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My Favorite Flat Top Grill Spatulas
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My Instant Read Thermometer
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Earlywood Wood Spatulas
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Silicone Fish Turner 600 deg
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WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
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Weber Griddle Insert --
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Weber 28in Griddle --
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Weber Genesis S-435 -
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SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
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Black Disposable Gloves
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Weber Burger Press
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Charcoal Chimney
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OXO Good Grips Silicone Pot Holder
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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.
I appreciate that Mark...yeah they want 3 min or so videos...absolutely not...
@@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!
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. 😎
It’s all tongue in cheek. When you put yourself out there it comes with the territory. Have tough skin or close your channel.
I just turn the volume down and watch the video I put it on mute
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 !
TY...really appreciate that
This guy is NO NONSENSE ! Not just cooking but ART ! Awesome !!!!
I love that he explains everything he does. His videos are the best!
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!
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
is common sense how to cook it I have to watch it on mute too much talking
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!!
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.
Awesome as always! Thanks 🙏
Great video ! Thanks !
Love to rereview! Love that black cup too my board and the properly cooked steaks!
I appreciate your showing the difference in the one-flip/many flip method for dealing with thinner steaks! Loved the information!
TY
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.
Well thanks Jeff...
I have to watch it on mute too much talking
Thanks for another helpful video! Loving your channel!
You are so welcome! Thanks LIsa
Great video! I love your no nonsense approach!
Thank you 😊
I appreciate that!
So thankful you share this information! I have learned so much from you and value your knowledge!
You are so welcome! Glad it was helpful...
Not long winded! Love your videos, very informative.
I appreciate that!
Excellent informative video Neal!! I still have yet to cook a steak on my flat top and this video gives me some great insight.
Glad it was helpful!
Thanks bro. Helped a lot. Cooked our homegrown steaks tonight and wow. Man I love my flat top.
WOW....thats the best....i remember those days...we used to live in Wyoming and of course beef was our way of living...
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!
See maybe being long winded is worth it...hahahaha thanks Jennifer
Going to buy a Blackstone 22” griddle. Learned a lot. Thank you.
@@troutback8702 awesome
Good stuff. yes everyone has their preferences on seasoning and cooking tech. Good stuff Neal.
thanks
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!
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
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.
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
This is a great instruction and guide video, well done Neal and Amy.
Thanks so much Craig...i really appreciate your gift...
@@TheFlatTopKing, most welcome, well deserved.
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.
Thanks Fred....always appreciate it
Great video..
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.
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...
Wow. What a great video. Learned quite a bit listening to you talk. Thanks for the info.
Yes sir..thank you
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. 🫕
Absolutely...love the good ol charcoal...I actually prefer a forward sear but thats being picky..ahahahha
I do sous vide steaks for their tenderness, but patting them dry is a must for crust!
Very good information. He answered some questions I had. I'm going to subscribe.
Awesome, thank you! Really appreciate that...
i am just thinking of getting a Traeger for my first flat top and your videos are priceless. Thank you for your efforts.
Great choice...
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 .
TY
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.
hahhaahahahah I hear ya...
Neal That was very informative ! And I agree with you - The BEST Steaks are done over open flame !
No doubt!
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.
Our pleasure bud...
Your videos are never to long, the more the better👍🏻👍🏻👍🏻😎🏴
hey I appreciate that...
You steaks look AMAZING, thanks for doing this, it’s very helpful
Ty Scott...
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...
Glad it was helpful!
Excellent video, great tips, Flat Top Steak-King!
Thanks for watching Rob.....
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.
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
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.
Great video!
Thanks Larry...
Awesome tips thank you. Big help
Absolutely.....thank you
Sir, you’ve earned a new subscriber 🎉 this video was awesome dude
Hey thanks so much...welcome to the family
Nice man love your videos
TY
Lol loved the video bud. Thanks
Appreciate that..cheers
Awesome
Excellent video.
TY
Hell yeah, I can't wait to try this.
Awesome bud...
Great tips and great looking steaks!!
Hey bud...great fresh new logo...
@@TheFlatTopKing Thanks!!
Great cook and tips! Yes, steaks (and burgers) over charcoal.
Absolutely...just that smoke flavor
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!!
I agree....that would be something im down for...i actually did that for our fathers day special...
Love your videos did fried rice and porkchops last night for the first time
wow...sounds good to me...
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!!!
Heck yeah....thats great...
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 😀
hahaahhahahaha
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.
Awesome news..probably saved a fortune as well...cheers
I griddled some bear steaks last week and seasoned the Blackstone with it. Lotsa fat on them.
They turned out fabulous, btw.
Another great video. I grill my steaks on my charcoal chimney 🔥🔥
I have tried a few times but haven’t fell in love with it...i like the forward...love the hint of smoke flavor
Thank you 👍🏾
Always use my instant read thermometer when I’m cooking meat, in the house or cooking outside, always have it handy
Absolutely...hands down one of the most important gadget any cook can have
Keep your videos just like they are, please... You are who you are and don't need to change... Your stuff is great.
Thanks Joel....being biased....I agree..ahahhhaha
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!!!!!!
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.
Well said and I really appreciate that....
Great tips. Gotta have a flat top now
Yes you do.....perfect for shore lunches....fresh catch clean and cook...blackened, you name it...
Your videos are perfect.
Glad you think so!
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.
Absolutely...
The king is back!
always..
Thank U Much Your Good 👨🏼🍳
Good video. Is your griddle top half on at 450+ and the other half burners off? What temp should the off heat be?
Good video and I like that hat style.
Thanks Freddie
Happy Father's day to you to. That steak looks fantastic 😋
Thanks so much...Happy Fathers Day to you as well
Great video. Best steak I ever had was at a campfire grilled right over the wood. Good to have the BS for another option.
Absolutely...I think next I will smoke and then sear
@@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.😋
Great video thanks for the tips! Do you have a video on chicken fried steak on the griddle? I didn’t see one on the website. Maybe an idea
I dont think we have it on the website but we do have a video..both on chicken and beef
mouth watering steaks! Great job!
Thank you
Outstanding Neal! Steaks and tips today were awesome 👏. Cut that meat so it’s not to big 😂. Cheers brother 🍻
ahahahahahha
Love the videos!! When are those sweet hats gonna be for sale?
Probably right at Memorial Day sometime
@@TheFlatTopKing can't wait to get one!!
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 ☺
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
@@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.
@@D70340 amen
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. 🙄🤣
ahhaahahahah love the notes...keep em coming...
@@TheFlatTopKing Will do!
Your videos are great! Keep doing what you do. By the way, forward sear all daylong!
Glad you like them! Heck yeah...forward sear for the WIN...not many of us out there
good vid dood!!!
Thanks Harry
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. 👍
I appreciate that...love the charcoal...its in my blood I guess..ahahahah
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.
I appreciate that!
Awesomeness!
Thanks!
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.
Thanks Bill...I appreciate that
Hey flat too king would do a fish cook ?
I love your style of cooking keep up the good work love the videos too ...
Yeah absolutely...we actually have several...just uploaded one as well...
Lots of great tips for a Blackstone newbie. What are your thoughts on sous vide?
WELL...to be honest I complained for 6 months I needed one and finally got one for Christmas...still have not used or touched it..ahhhahah I personally have never used one
Im cooking top sirloins with Smash That, garlic butter, small potatoes, and mushrooms on the Blackstone tomorrow. Had to review this video.
Heck yeah...what did you think
@@TheFlatTopKing Drying off the steaks was something I forgot. Excellent video.
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.
me too..thats got to be another video soon...i have been putting it off...
Great video BTW …….where did you get your thermal sweater ??
I think its Eddie Bauer..I appreciate it
Saw that Navy sign. Trying to cook this in my barracks lol.
ahhaahha Thanks for your service...
Man this is awesome!!! Thank you!!! Now what is the internal temp for a well done? My wife likes them well done
I would suggest 155 or over...sometimes...cutting the meat in half...helps..it makes it thinner and cooks faster...
I am definitely going to the trouble to cook steaks over live charcoal, those thin ones you lay right on the coals.
Good call!
Is pink Himalaya salt right to use on steaks
Nice tutorial... thanks for sharing...now I want steak....has to be extremely rare.....
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...
Great information for those that need help on March 14th. If YKYK.
ahahhaahha cheers to that day...maybe a reverse seared...
Rendering the fat cap at the start helps it cook better. 👍🏻
It's all good.
Absolutely....
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.
ahhahaah thanks Bill...
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. 😌
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...
What type of hot plate did you get and from where. Thank you for your time
Amazon...not brand I have heard of..just bought based on reviews...
With you on the rosemary and butter bath. My wife could eat the most perfect steak ever , but she's putting A1 on it.
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
What is a good inside temp for med rare filet using a instant read thermometer
400 ish...
Do you recommend putting the steaks in the freg. To help the drying process
Ya know...i have been asked that...I dont think so....i think its extremely easy to just use paper towels to dry off....
Refrigerator aged steak is a whole different experience. Try it!
Wet aged.....I agree its a different taste...if thats what you are referring to I prefer the Dry aged...
@@TheFlatTopKing salt and pepper both sides, on a rack in a pan uncovered in a fridge 1-3 days.
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.
hahhahahah Not everything is for everyone...no clue why they feel the need to comment based on a video on how to...