Easy Steak Recipe on the Blackstone Griddle

[Music] [Applause] hey what's up everybody hungry hussy here and i am hungry today it's lunch time i'm hungry i'm just chilling and i got a heck of a deal on a piece of steak boy i was so happy i was so happy probably wondering what is a hussy i'm going to show you i am going to show you look at this marbling good night look at this american wagyu strip they say usda choice 755 8.99 a pound it's not choice this is wagyu from snake river farms for cents woo-hoo boy i've snatched this thing up so fast faster than a new york minute so you're probably wondering hey what are you going to season this up with i'm going to make a greek style greek inspired rib eye and and it's not complicated greek style meaning some salt pepper garlic powder onion powder oregano and then we're going to finish this off with a little bit of lemon juice at the end it makes it it makes it so tasty it cuts through that fat perfect with all this marbling it's beautiful beautiful beautiful and then we got a we got a nice uh i want to slice up a zucchini just have a just a little bit of steak and zucchini and i'm going to season it up with the same thing like i said i got onion powder i got garlic powder i got oregano i'm gonna add a little bit of this uncle steve's thick meat and then the salt pepper there's my lemon of course you gotta have butter when you gotta have meat all right so hey guys let's get this thing going all right so we got our meat here's our meat we're gonna do a little bit of salt okay a little pepper i got a new pepper grinder coming a little pepper a little bit of onion powder [Music] a little garlic powder okay then my oregano or as my mama used to say oregano oh yeah a little bit of steve's a little bit of my boy a little bit of my boy steve's thick meat so before before this i actually salted this okay put it in the refrigerator for a few hours just to let that dry out a little bit let that salt do some work okay but also that salt it also penetrates a little bit okay so we're gonna get this seasoned up here like i said a little bit of garlic a little bit of onion [Music] some of that thick meat look at that a little salt that's it right there beautiful beautiful new york strip all right so we got our strip look at that strip y'all just look how beautiful that is golly boy all right we got that got that going now our zucchini i'm just going to lock that right there off okay and it's going to do some thin strips nice sharp knife okay and that's it for the zucchini we're just going to lay those on top of the griddle and let the griddle do its magic okay if you don't want thick strips just kind of thin strips you want them to cook pretty fast okay same same seasoning on this but uh we're just gonna we're not putting salt on this first salt to start bringing out moisture in these zucchinis but uh we'll we'll season it up whenever we put it on the griddle all right all right guys hey welcome back welcome back now we're gonna get this uh we're gonna get this strip going and we're gonna get these zucchinis going all right so nice hot griddle okay nice and hot we're gonna put our zucchini down like i said i avoid putting salt on it because it'll bring the moisture out a little bit gonna put these right there and we'll let those i'm gonna let those fry a little bit all right and we'll let them fry and we'll let them get happy then i'm gonna season them up all right our strip beautiful wagon strip greek style [Music] all right so we laid we got our strip down okay what we're going to do i already smelled i already smell those seeds i smell that oregano it's beautiful beautiful we're going to lay it down we're going to flip it often okay just we're just going to keep on flipping it after about a minute about a minute about a minute about a minute minute maybe maybe two minutes okay the idea is to not let it sit very long on one side because you'll start getting the band okay you want perfect medium rare or medium medium rare about 130 degrees all the way through top to bottom okay let's check it it's all ready it's already crusted a little bit what helped is that salt it dries it out a little bit okay let's see where our zucchini is zucchini's got a nice little char to hit too okay now all right our zucchini we're gonna we're gonna we're gonna season our zucchini up [Music] we're gonna put our salt on it now i'll put a little garlic powder on okay i'll put a little bit of this oregano on it i'm gonna crush it up in our hands a little bit releases those oils beautiful i got a little bit of butter [Music] put the butter up here i'll let it go down to the zucchini it's beautiful beautiful beautiful okay we're gonna finish it off we're gonna get that lemon juice put right over everything gonna be awesome boy all right let's flip our steak again one tip on a steak whenever you're trying to you know get a good crust a lot of times you don't want to put it back in the same spot it came from because chances are that temperature is dropped okay my thermopin you always want to just check it boys tender right now this thing's at about 75 to 80 degrees beautiful you just want to keep turning it okay let's see where we're at with our zucchini perfect nice char i'm gonna flip our steak again i'll put it right back over here [Music] you could also take your blackstone press press it on there but this right here is so dry it's got a nice crust on it already not even needed we're gonna give this steak another two minutes we're gonna flip it all right all right so it looks like our steak we're at about [Music] we're at about 100 degrees right now not much longer we're going to pull this thing we'll pull it about 120 125 that's kind of the way i like it it'll shoot up a little bit our zucchini our zucchini is looking nice and i think we're going to take these off look at them especially some of these nice and thin ones like this one i'll put this right here put you right there i'll put you right there [Music] put you right there too let me put you right there i'll let this one go for a little bit it's a little thick on that bottom end right there just waiting for the old strip it's got a nice crust on it yeah we're at 112 right there we're gonna get ready we're gonna get ready all right so our last piece of zucchini done good to go our steak nice nice crust beautiful crust we're done okay now cutting the black stone off i did have the two burners on high you can see the smoke rising i mean it was just it's just seared it perfectly and you can see the crust amazing amazing so we do got we got to finish up we need to take our lemon roller out put it in halves like that we're going to take a little bit of butter and uh a little bit of butter here we're going to run over this steak make it nice and beautiful put a little bit of oil this is like a canola olive oil blend here [Music] it's gonna make it nice there we go ready put it over this too look at that right there look at that beautiful beautiful beautiful now [Music] we're going to take our lemon juice i'm just going to drizzle over that right there that's going to cut through that fat really really good take some put over put over our zucchini as well or take a little bit more of this oregano not much let's let this set for a little bit here we're going to slice it up we're going to eat it all right all right y'all hey welcome back let's let's give this let's give it a strip let's give it a try let's give it a try let's put it down right there boy boy she's tender she is tender i don't even have to put much effort into slicing this thing perfect medium rare the oregano [Music] taste that oregano right off the bat it's so herbaceous oh look at that [Music] effortless [Music] and that butter and the lemon just cuts right through that fat um it's not like a bad fat but it's it's got a richness to it right i love zucchini that way i like my zucchini with a little bit of crunch a little bit of al dente to it beautiful but that right there is a thing of beauty now i did get a little bit of banding there uh generally these kinds of steaks they cook faster just not a lot of mass to it but i was fat it still is super super tender juicy well hey y'all that's it for today quick video quick lunch video just a quick steak we do this from time to time love that greek inspired steak don't let it intimidate you super easy most time it's just mediterranean type spices oregano most of the time so yeah give it a try let me know what you think but hey i appreciate you i love you and until next time folks hungry hussy is out maggie girl good good girl bye y'all

Channel: The Hungry Hussey

Views: 39,399

Rating: 4.9291468 out of 5

Keywords: The Hungry Hussey, Hungry Hussey, Blackstone Griddle, BBQ, Outside Cooking, blackstone griddle recipes, how to cook steak, griddle steak, perfect steak, ny strip steak, blackstone recipes, griddle cooking, blackstone griddle steak, blackstone griddle recipe, best steak

Id: es-FRX8K9y0

Length: 13min 5sec (785 seconds)

Published: Sat Dec 26 2020