I just cooked some filet mignon and followed this exactly, and Holy moly, absolutely delicious! Best we've ever had! Thanks Waltwins! Yall are awesome!
Lol, right?! It’s all good, haters gonna hate, and potaters gonna potate!😜😜. Thank you so much for watching and for the love and support man, take care and GRIDDLE ON!🤙🤙🔥🔥
We've used this griddler for a variety of items including steak, fish, vegetables ru-vid.comUgkxMcXT6_MuT0hB3ejyGQQHaeof9bwoWPUf and mushrooms and it's been great! Gets that great smokey flavor when using high heat or sear. The grill works amazingly simple and very low smoke for what it is. Heat gets up fairly quick, especially on closed position. The griddler side is fairly simple, better for eggs and pancakes rather than any cooking. Use the flat plates with the grill side if needed.Cleanup is easy and having heat on both sides is great for cooking a large amount or panini press.This definitely gets hot though so be careful with the sides.
Welcome to the good life brother!!! Thank you so much for watching, and please don’t hesitate to reach out with any questions or suggestions!!! Griddle On!🤙🏻
Yes! Congratulations on the New Blackstone! We have been absolutely blown away with its versatility - it really can do it all and we love sharing what we are learning! Take care fam and GRIDDLE ON!🤙🤙🔥🔥
Guys, this looks so good!! I did steaks on the griddle but did them hot and fast with oil and never thought about basting like I do in the kitchen. I'd pull mine closer to 125 but that's just to my liking. And now the "If I may" segment: Take a pound of butter and let it soften on the counter. Place it in your mixer, strip the leaves of two thyme stems, one rosemary stem, mince three cloves of garlic and add a pinch of salt. Whip it together and then roll it up in some cling wrap before you chill it. Trust me, compound butter will change the entire experience! #REDMEATROCKS #GRIDDLEON #CANNONSTRONG!!!
Yes!! Totally a profesh chef suggestion - and we freaking love this!! Honestly, with the compound butter and basting, I honestly bet this would compete with any top filet made in a skillet!! #COMPOUNDFTW #CANNONSTRONG #WETOTALLYFORGOTTHEMEATSWORD #MEATSWORD
Fellas...I just wanted you to know I was going to purchase a Camp Chef Griddle....but the more I watched you guys, I started researching the Blackstone griddles and found myself leaning towards Blackstone. I did end up purchasing one and it's still sitting in my garage waiting to be assembled (I live in Michigan....temps are starting to be in the 50's). I plan on using it at my Lake House this summer. Thanks for all that you guys do and sharing these very edu-tainment videos! You guys are a hoot!
Wow, thank you so much for letting us know! This really means so much to us! We just love griddle cooking and sharing what we learn along the way - we have been blown away with the Blackstone! Let us know if you have any questions! You can always find us on Facebook (waltwins) or Instagram (@waltwins2). Take care and GRIDDLE ON!🤙🤙
Love your vids guys. Your energy and passion is infectious. I really appreciate the fact that some of your recipes are off the cuff and not rehearsed. It’s refreshing to see things don’t always work-out perfectly, but you still get it done,,,pretty much like the rest of us. Lol
Hey man, thank you so much! This really means a lot to us. We were new to it at one point and we were stunned with how much negative “perfectionists” were out there, so we just wanted to show it really can be done, even if not perfect every time! Take care and GRIDDLE ON!🤙🤙
I made this tonight with a couple of twists. I started with fried rice from one of your other videos, then I cooked the fillet's like this video, but I added some fresh rosemary, and while the fillet's were resting, I cooked some scallops with garlic. It was out of the park delish!!! Thanks for your inspirations.
The Blackstone creates such a great crust! I like sous vide, mainly because I am lazy and don't need to watch them as closely, but I love the sear I get using the Blackstone. Another great cook guys!
Yes!! I actually tried to do sous vide on Mother’s Day (without the proper tools) and finish with a sear on the Blackstone - I didn’t sous vide correctly or girt the griddle on high. Next time, I’d love to do sous vide with a BS sear!🔥🔥
FINALLY!!! One I have already done!!! I did mine almost exactly the same way, but to sear the edges, I pushed the steaks up against the side walls of the griddle. I do my wings the same way. Another Awesome video you two!!! Much Love!!! Griddle on!!!
Yessir!! We considered using the sides, but wanted to crest more work for ourselves...🤣🤣. You are awesome fam - for sure the only way now to do steaks! GRIDDLE ON FAM!🤙🤙🔥🔥
Wahoo!! Yes!! Congratulations on the new Blackstone! You are going to love it! Let us know if you have any questions! You can fin us on Instagram @waltwins2 or Facebook (waltwins)! Take care fam and GRIDDLE ON!🤙🤙🔥🔥
1 Recommendation. I would get a small metal cup ( I use an old canteen metal cup) put a stick of butter in it, finely diced fresh garlic in bits in the cup, and set it on your cold zone on the griddle allowing it to melt, spoon pour the butter over the steaks periodically. May also want to put small cuts of thyme in your butter cup to add some of the aromatic flavor to it ( I personally dont like thyme). Other than that, awesome vid. Love you guys!
Thank you so much for watching and for the kind words! That’s an excellent suggestion! We will definitely add this to our future filet cook - sounds so good!! Take care and GRIDDLE ON!!💙💙🔥🔥
So many positive things to say about the Filet Mignon steak 🥩 on the griddle. I can just taste the buttery goodness as the steak melts in my mouth. Great filming and especially the closeups of the steak- well done brethren! I mean medium!
My wife got me the 36 inch for my birthday We followed your filet mignon recipe for our first Cook and it was fantastic! We’re going to do our second cook tonight we’re going to try your chicken fajita recipe thanks for the step-by-step directions made it very simple for a first timer!
I followed your instructions and OMG our fillets turned out amazing. I wanted to send a pic but I'm electronically challenged. Thank you for your channel!
Haha!! No worries! If you do have a pic, you can share it on our Facebook page, or in a message through FB or even Instagram (@waltwins2 on Instagram). This is our favorite way to cook filet mignon - in fact we do all of our steaks now this way!😂😂🔥🔥
Absolutely beautiful cook!!! On expensive cuts like that I use clarified butter with garlic, melted with garlic paste (I’ve really gotten into paste lol). I’ve got to get one of those griddle on aprons soon. Thanks for your videos guys I really enjoy watching you two.
Yes!! Thank you so much fam! You know, we really need to use clarified butter and it’s funny, Sam the Cooking Guy uses the paste and I’ve always wondered! Good to know it’s worth it! GRIDDLE ON FAM!🤙🤙🔥🔥
Oh yeah!!! Yummy yummy yummy 🤤 in my big ole tummy! This is one our favorite meats to cook on the Blackstone and yours looks absolutely amazing. I love the butter and you cooked it to the perfect temperature for us too. You guys are awesome 👏🏻 Please keep the amazing cooks coming.
Thank you fam!! We honestly would be fine not preparing steaks any other way than on the Blackstone!! We love you guys and so much appreciate your positive support. Much love fam, GRIDDLE ON!🤙🤙🔥🔥
Yes!! Thank you so much for watching and for sharing the success! It’s our absolute favorite way to make steaks, and we love it! So happy it was just as good for you! Take care and GRIDDLE ON!🤗🤗🤙🤙
It looks delicious !! Cooking job well done 👍🏻. I’m learning a lot from you two. I’ve had my griddle for about a month and loving it. I’ll keep watching and learning. Thanks guy’s, your great!!
Looked perfectly cooked guys! One complaint... There was no "And the crowd goes wild"!!! Great job guys - see ya on the next one! (also, looks like you need a leveling washer or two under the left side there lol) ;)
Haha!! Yes and yes!! We’ve gotten so used to doing multiple cooks, that we forget to stop talking during key cook segments - especially when laying down the meat so we can get a sufficient “and the crowd goes wild!”🤣🤣. We moved the griddle so I need to adjust - we get it though! Thank you so much as always Rob!🤙🤙
I love cooking filets on the blackstone I normally use a wire rack to finish, but I really love the way you guys did them I will do it that way next time Awesome
Great cook Bro's. I gotta say, when they ask me how I like my steak cooked, I tell them that a good Vet, should be able to save it. I do a lot of mine Sous Vide, to 135, and they tend to be pinker, that way, no gray band, so they look more rare than they are, and then I just use the griddle, or pan, for Searing and Basting. Works really well with the leaner cuts especially. Thank Dudes!!!!!!!!🤤🤤🤤🤤
Excellent! I’d love to do sous vide, I’ve only tried once (using Ziploc baggies and following instructions) - it didn’t work out. We will definitely give it a try again for sure with the right tools!🔥🔥🤙🤙
Wow, #mouthdrooling. I love a little steak with my butter! That was perfection for sure. Ribeyes are great because of the fat, texture and flavor of the meat, but I love the tenderness of a filet. Next Costco run I may get a large uncut filet and do this. I can put the rest in the freezer for a special occasion. Thanks my guys, my eyes are lovin' what your griddles searin'!
Woot woot!! Yessir! I bet you could do some amazing things with the filet! This was a “simple” cook with this amazing cut! So happy you are close to griddle season!🔥🔥
Looks great fellas!! Nothing like a butter bath on a great piece of meat! Not sure I would have been able to stop eating that till it was all gone! LOL Griddle on guys! - C
Just got our Blackstone and have to say excited to use it. I just subscribed as you two, got it goin on!! Think I will learn a lot from the twins. I know this is 2 years old but for me it is just starting..
Oh awesome fam, congratulations on the new Blackstone!! It is a game-changer and you are gonna love the griddle life!! This is STILL how we do our steaks on the griddle, so good!! Take care and GRIDDLE ON!🔥🔥
Haha!! It’s so funny - during the edit, I was seriously thinking the same thing!🤣🤣. We’ve talked about this cook almost non-stop since last weekend! It was amazing, I think Brett was in a “steak induced coma” - disallowing him to give full attention!🤣🤣🔥🔥🔥
Thank you so much as always man! And also, for sure we went with the myth! Crazy - we aren’t professional cooks by any means, but this one sailed past us! We’ll get it right next time, thank you!🤙🤙
You guys are awesome, I got my Blackstone about 2 months ago. I have tried a ton of y'alls cooks. You should try Lobster tails, I did those for Valentines, and they were amazing. Thanks for all the great tips!
Hey fam! Thank you so much for watching! Congratulations on the new Blackstone! We have wanted to do Lobster tails so bad! We will move them up on our list - it may take several weeks (based on our filming schedule), but we will get them on! Take care and GRIDDLE ON!
Woot woot!! Heck ya man!! Thank you so much for watching and congratulations on the new Blackstone brother!! This thing is amazing!! GRIDDLE ON my Guy!!🔥🔥🤙🤙
Can't wait to try this :-) I'm new to your videos, but is it possible to add the cliff notes to the comments? I end up having to re-watch two or three times to make notes of the details (temps, times etc.)
@@waltwins I used a rib rack and cooked 3 at on time, turned on the 2 end burners and left the 2 in the middle off and sat the ribs in the middle and closed the lid, cooked for about 2 to 2½ hrs and they were fantastic!
The seasoning is chipping off my brand new blackstone in spots. I think its because I used some vinegar on veggies. Think it needs to be stripped and redone?
Thank you so much for watching! You may be okay - see if you can scrape most of the chipping off - the key so that you want to make sure food isn’t sticking. You can also “spot” reseason, if that makes sense!
@@waltwins update, the bacon definitely helped things. Made an omelet this morning with excellent results. I followed your guide for doing a good cleaning things are coming out better. I'm expecting even better results as I use my blackstone. I have the 30in culinary version and I love it. It has 3 burners, and the heat seems really even for a blackstone. You guys should check this model out. I think its the best one they make under 400 bucks.
Hey guys, curious if you could use the dome to do sort of a reverse baste, adding the butter like you did on the low heat side, then add the dome on top for a little bit. Wouldn't that create a buttery like steam encapsulating the entire steak? I dunno it's an idea I had. Seems plausible. Lol
That would be something totally worth doing to see! We love the idea! Next time I make these I’m taking the done to give it a go! Thank you so much for watching and for the suggestion!🔥🔥🤙🤙
So I am still not sold on the steak on the griddle...don't you lose that nice char that comes with cooking with gas or coal? I always loved that flavor, so how does this compare to that and what is your preference? Besides that, that filet looks legitly amazerful. Another banger gents!!!
Thank you fam! Question, have you ever had a really good steak from a steakhouse of fine restaurant? Most likely it was done on a flat top - most don’t let the flame hit the meat to preserve the flavor. No doubt steaks over a flame are great, but I would say these are phenomenal!🤙🤙
A reverse sear on my BGE probably will have waaaay more flavor from hte char and charcoal. To me this looks like just a butter soaked piece of steak. Butter makes everything better so i'm sure it's good but looks like butter is the main contributor to the flavor. I just bought a blackstone but not sure i'll be cooking filets on it.
Okay I tried this for the heck of it and wow oh wow these turned out good! Despite not having the charcoal flavor they had an amazing butter flavor that was soooo good. I put blue cheese crumbles in my wife’s filet and wow so good. I take my original comment back. Cooking this way is just a different variation on a great cut of meat.
@@727brianq wahoo!! So happy you gave it a go! We’ve learned that both are incredible, we have easier access to the griddle, and are so pleased with how they turn out. Much love fam, GRIDDLE ON!🔥🔥
I am literally about to go out and throw me 2lbs filet mignons and 3 Ribeye steaks on my blackstone, It won't be the first time, but i'll tell you this, I bet y'all will be doing it again soon huh? I cook so much ribeye, Porterhouse and T-Bone and Filet Mignon on my griddle, it's not even funny, It's like it has become an addiction lol
Haha!! Right?! For reals, we are anxious to try it on a grill again, just to compare - it’s been so long because we love cooking the time this way! Take care brother, GRIDDLE ON!🔥🔥🤙🤙
Thank you so much for watching! Honestly, we didn’t adjust - we had a couple of different readers that were within 1-2 degrees. It’s one of the reasons we don’t share exact temps - we don’t want to give inaccurate information. Cheers!🤙🤙
