How to Cook a Steak on the Flat Top Grill (for the perfect crust!)
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Learn how to cook a steak on a flat top grill in this video! Whether you have a Pit Boss, a Camp Chef, or a Blackstone griddle…
I enjoy all your grilling videos. Thanks to you, it’s good thing, I’m thinking about purchase a flat top grill for the summer. The least amount of cooking I do indoors the better. I do have a request, would It be possible to make chocolate chip cookie, in a iron cast skillet, on a flat top? It would be a big hit during the family gathering, in the backyard. 😋
Love your videos and your simple cooking that you elevate high can't wait for the next one
I appreciate the humble ingredients you use. Even if the ‘star’ is expensive, using things like frozen green beans or refrigerated hash browns are super helpful to us day-to-day backyard cooks trying to decipher which ingredients are the most tasty. Thanks for running the experiments so my family and I can ride your coat tails!
dang son yet again ya kickn my butt with that fantastic steak , i need to ask could you adopt me and let me live with you , i will cut the grass etc etc etc 🙂
Also really been enjoying all your vids and content and i am really looking forward to your opions on the best or worst griddle , i just bought a RV and will be purchasing a new griddle for this may .. That being said from what i have researched the camp chef king seemed like a great griddle ,but i am always open to new comments and ideas of yours
Looking forward to you comparison videos. I really appreciate you great tips. Thanks again!
An hour or two before cooking.
you can tell that the meat is really chewy lol, maybe its the poor mans ribeye for a reason
I season when I set them out to come to room temp with just salt, pepper, garlic pepper, and Cajun Two Step or PI-YAHHHHH. The last two make a good crust in bacon fat mixed with unsalted butter. 👍🏻
Thicker is better! I do season with just S&P when cooking steak in cast iron. Then use a finishing butter to bast . Those chuck steaks looked delicious Neal! Hard to find that chuck steak or butchers cut around here. Great video brother! Cheers y’all!
Chuck steak is what I when I could not afford the rib eye 👍👍👍
New phone… send me a text Perry….. 🤣😂🤣😂🤣😂🤣😂
What do I ask my butcher to get these? Just chuck eye steaks?
Dude! That crust looks perfect! When I do steaks, I salt an hour before, and let sit out at room temp. Then pat dry right before the cook. And I agree about getting the thicker cut! Awesome!
I always season my meat before I put it in the skillet. I don't have a griddle or grill. Mrs Dash Salt Free seasonings are my go to. They come in a variety of seasonings. I also use a salt free substitute as my seasoning. It's great for popcorn. Nicely done 👑.🥩
Nothing wrong with a chuck eye steak, just about a half step down from a choice grade ribeye steak. So far I'm impressed with the Pit Boss, but from what I've seen out of all the different brands of griddles they all seem to do well with proper use, maintenance, and care.
I'm ready to pull the trigger on my first griddle purchase within the next couple weeks. Paying close attention to your griddle reviews to help me make my final decision. Great videos!
I season before with the exception of salt which I put on after because cooking with salt WILL cause the meat to lose moisture just like happens when you don't rest your steak before cutting. This is something that I have learned in the past year and wish I would have known many years ago. Think about curing meat, What happens when you rub your meat with cure (salt) ? It IMMEDIATELY starts pulling moisture out of the meat! Try it, it works.
I think the salt should be added first before searing the meat. Then after a short rest to remove the moister from the surface of the meat you can sear the meet to get the crust.
We usually generously season with Kinder’s Prime Rib rub and add a sprinkle of Montreal. We also prefer cooking a steak on the grill to 130dF. A fried steak seems to be lacking in flavor somewhat. Of course, any cooking method is enhanced by topping the steak with sautéed Cremini mushrooms and onions.
Got it my friend,
Muchas gracias!👌🏽
YESSS, super stoked you did a Chuckeye (po-mans ribeye 😉👌)!! A lot of people that i know, arent hip to this cut. But if made right, man-o-man! Awesome episode Brotha 👊🏼😎🤙🏼
Great video. Now I want steak! I season before always. I usually salt and refrigerate overnight
Looks good! Sure hope the FTG600 holds it's own in your comparison review. LOVE mine, even more so now that I converted it to natural gas. I make Philly Cheesesteaks with sirloin and they came out ultra fantastic, and my first attempt at them, thanks to you and your bride cooking some up recently!
Nice cook!!! That's a great cut of meat. As far as seasoning always salt before cooking depending on what I'm doing. I might add other seasonings after the cook so they don't become burnt and bitter.
I like to season lightly before with salt and pepper. (1 day before or 40 minues before a cook at room temp) Pre-salting the meat seasons it fully and gives enough time for any juices drawn out by the salt to be re-absorbed, guaranteeing better browning later. Just before the end of the cook. melt butter and add some thyme in cast iron skillet mix for 2 to minutes, add steak then spoon on top of meat repeatedly for another 3 to 5 minutes. 😋
My wife like her well done how long to cook her streat
With all these comments, looks like I'll have to try the night before. I usually do it the day of… a couple hours beforehand. I just got my Blackstone not too long ago and haven't had a chance to do a steak on there yet but I have in a cast iron in the house which is my go-to. I'd imagine the griddle would be the same with the benefit of more space to do our sides. Thank you for all your videos. I appreciate the length of them and they're always straight and to the point. Plus, I love your "take it to the next level" and "think outside the box" thought process! Keep doin' what you're doin'!
HoooooWeeeeee, that's crustier than a 75 year old BBQ nut……………………..
I season with salt, pepper and cavenders 20 minutes before cooking. Let the seasoning set and penetrate the meat real well before cooking. That seasoned crust is just too good.
👍👍👍👍👍👍👍👍👍❤️❤️❤️❤️😀
I like your butter & W-sauce tip!👍😎 Would be great to do with burgers too, eh?
Ya need to stop doing these videos thou. Old man winter is not letting up on his grip up here. Rain and snow mix up here. No griddling or grilling up here for awhile yet. Still trying to do a few more rounds of seasoning to my BS.
I season mine at least a day before, preferably 2 days. I usually use salt, cavenders greek seasoning and a dash of red wine vinegar. Then vacuum pack it and throw in fridge. Even if I plan to freeze them I season the same way and leave in fridge a few days before freezing.
Regardless of the meat I grill or que the only seasoning I use is salt & pepper. How about slapping down a couple of ahi tuna steaks on your pit boss grill?
I'm with onlychevys, always the night before.
Looking forward to the comparison video. I haven't decided which one I'm getting but I'll let you know.
Looks good , everything you cook on your flat tops look great , but a steak has to be done over charcoal can’t beat the flavor.
I will say all the videos I watch I learned something from you every time you guys are Awesome
I always season before. Our new addiction is reverse searing, using our pellet smoker (low and slow) to bring up the internal temps to around 110, then the hard sear on the screaming hot Pit Boss. That with your steakhouse potato recipe, who needs anything else?
I always season the day before! It makes such a big difference in flavor.
I always season before. Cavender's is my go to. Good stuff. 👍👍
I season mine the day before and dry brine it, if I have the time.
Good video Neil, do you work ? Or are you like me ? I get up every morning have coffee , then put on you tube. THANK you FRANK FROM MONTANA….
❤️❤️👍🏻