That tip about putting the steak on top of a pad of butter with ‘W’ sauce is simply AWESOME! Probably will always do that from now on. Thanks so much for that tip!
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!
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!
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'!
Great comment and I 100 percent agree that with all the comments I will have to try there way. Thank you very much for the kind words. Much appreciated
We've been watching your channel for a few weeks - you helped us decide on a Camp Chef 4 burner griddle! But it won't be delivered til late next week - so tonight I cooked a ribeye steak in the cast iron skillet on the stove, have done this many times. Normally I only use garlic salt but tonight I rummaged through the spice cabinet and got my Cavender's Greek seasoning and my Tony Chachere's Creole seasoning and hit that steak both sides. I put a fat pat of very soft butter and some W sauce (LOL!) on the serving platter and plopped that steak on top of the butter/W for 5 minutes. OMG! SOOOO good. Cannot WAIT to try it on the new flat top. Thank you for such great videos - looking forward to trying them all out!
Thats an incredible comment...thats what it is all about...just branching out and trying something new....never know...wait till i show a different take on a steak..
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!
@@TheFlatTopKing I don't. It's more of a dry brine. If it needs more, I'll add at the end. Coarse kosher salt before, finish with sea salt and a bunch of fresh ground black pepper. Pat of compound butter, but I like the W sauce!
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 👑.🥩
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. 😋
@@TheFlatTopKingI don't have anything special - just some garlic powder, salt, and pepper. I'd like to try your seasoning when it's ready. Oh, I was rained out today. I don't have outdoor covering, so my grill is uncovered from the weather. I had to pan fry the steaks and veggies inside. Not as good as on the flat top, but it worked for tonight.
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.
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 👊🏼😎🤙🏼
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!
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!
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.
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. 😋
Great idea only one way to find out. Maybe put the cast iron skillet on a cooling rack to elevate off the surface so it does not burn in the skillet. IF you do it before i do let me know. BUt i will probably do it next week, ahahhhaa
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. 👍🏻
When I flip my steak and I think it should be done I can still see blood seeping to top of steak. I flip it back over and let it cook a little maybe 30 second an sometimes I will flop it back over for another 30 seconds. Is that correct or should I have just let it cook more and took it off to rest
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.
Love some steak toppings. I didnt show it in the video but I tried some new steak sauce and loved it. I typically dont like things like tat but wow. Then add some toppings yeah brother.
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.
Good video, thx. Gonna try steaks tonight for the first time. 👍🏻 (Don’t want any part of the wishta-shista-shire and butter trick though. I want to taste the beef and that stuff is way too strong of a flavor. We used to use it when I was a kid to cover up for cheap steaks. I’m a firm believer that if you need any kind of “sauce” on your steak, you need to buy a better steak.)
to each there own....i guess its not the time to tell you we put goat cheese on our steaks as well...hahahaha..I preach make what you like...after all your the one who pays and eats it...I just want to give inspiration and nessercay cooking skills
@@TheFlatTopKing yeah, no problem. my dad worked in a plant that made cans for soft drinks, vegetables, etc so we didn’t get steak often and when we did it was the cheapest cut you could find. Pan fried it was always tough, so the Worcestershire (or even ketchup) was needed to make it palatable. So I don’t have a great association with Worcestershire except as an ingredient in homemade bbq sauce.
@@shinner65 thats deep no doubt. Im not lying when I say this. I am literally making one tonight as a test. Tarter Sauce binder. Heath Riles creole cajun butter seasoning. I will give an honest review.
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.
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 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.
The whole idea of preseasoning with salt is that it draws moisture out and then absorbs back into the steak taking the salt with it. This gets the salt flavor distributed through the whole steak instead of just on the surface. This should be done at least 2 hours before cooking. Salt is the ONLY ingredient that can penetrate the meat surface in this manner. So it does absolutely no good at all to season meat with anything else in advance. I use to think exactly as you do but now I buy 1.25" steaks and pre salt.
Okay so how would like to get so hungry that you are uncomfortable? Don’t watch this post unless you have food and you can eat. This post is AMAZING and will make you VERY VERY HUNGRY! 😮
Need a thermometer if your not sure...and just cook longer...you could always finish off in an oven if needed... the temp your looking for is probably 145 ish...maybe 150
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
HAHHAHAHA I definitely have a full time job. I own my own business but I have specific times I need to be out. Thats why I cant film on a schedule because my business comes first.
@@TheFlatTopKing Neil, I ( as you know ) watch all your video's and I comment on all them also. Sometimes I don't know exactly what to say so being a good Net Yorker at heart , I crack jokes it's all in fun and I hope you and Amy don't get insulted by things I say.. I mean nothing bad. I look forward to all your videos. I was told that it is good for the creator. ( not God ) but you guys to like , share which I can't do don't know how, remember I'm 67 years old. To sum it all up I'm still waiting for the new ELVIS album to hit the stores.. ( I'm old fashion ! ) what is the business you have ? Well you two guys take care ps if I piss you off just tell me. I don't mean to the first video of yours I ever watched was the unboxing of your campchef griddle. Thank you my friend FRANK FROM MONTANA....
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?
@@TheFlatTopKing Our pellet smoker is a Pit Boss Pro Series 4 v2. It works great on the porch and has held temps steady even in 10 degree winter afternoons. We also have a 110 gal stick burner a buddy made for me.
@@TheFlatTopKing They are the best bang for the buck, hands down. 65 pound hopper on the model I have, so no worries about doing those overnight briskets or shoulders. Just saw the new Pro Series Elite 1600, it looks like my next outdoor kitchen pickup later this summer.
Seems like the "crust" is pretty burnt and the inside is still pretty raw. Just getting into flat tops. But I feel like the fact there is no lid to trap in heat and cook the steak is an issue. I know flat tops are trendy right now, but if you aren't making a philly cheese steak, maybe a flat top isn't he way to go...
I couldn't disagree any stronger....on both comments..the crust is called a maillard reaction and its done quite often in cooking and many variations.. Its literally a cooking foundation...Cooking steak to 123ish in temp is Definitely NOT RAW... Lastly through my channel or others we or I really try to push the boundaries on what flat top can do...Its. big skillet..most come with lids now so you can make gravy in a skillet, bake biscuits with lid, more versatile than any other cooking equipment out there..heck you can deep fry in them if dont correctly.. Just completely disagree with this comment
I 99 percent agree. I have said that for years. Nothing compares. Last night was the first time I looked at my wife and said I don’t miss the grill. The crust changed it to much that i was in disbelief. As was she. The flavor was different yes but I didn’t miss it.
I always thought the same, until I tried reverse sear using the smoker. Get that great "charcoal smoke" flavor and the awesome crust from the griddle. Definitely worth trying.
@@disgruntledgrunt2492 i have a 2 videos. 1 is reversed seared steak on the flat top grill. I aslo have one called reverse reverse seared tomahawk steak. Hands down my number grill video.
been watching waltwins, and people making comments,,,cant use metal utensils IM NOT BUYING THIS. WHY??? also people saying cant get a crust... as you can see, u can! just odd people wont buy this griddle because u cant use metal utensils LOL thats ok, im buying it and cant wait to use it!
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.
Ggggggeeeeeezzzzzzzeeeeee. Still???? Move out of that state. Head south and grill out 10 months of the year. Windy here yesterday and today but mid 70’s
@TheFlatTopKing I have a very small flat top grill we use on our camper. My wife doesn't like that crust on the outside so I'm gonna watch your stuff some more
