HOW TO COOK A STEAK ON THE BLACKSTONE GRIDDLE !!!!!

steak on the blackstone griddle is such such a controversial subject i don't know why there are some haters out there there's some lovers out there i'm a lover some people say a steak should only go over coals on a charcoal grill or on a pellet grill or over live fire blackstone has a spot for steaks i'm here to tell you it is delicious it's nothing like it people rave about cast iron skillet steaks all the time spooning that butter spinning that butter garlic thyme rosemary over that steak people will just be raving about it it's no different there's no different so what we're gonna do today we're gonna do a steak dinner on the blackstone griddle we'll go have a little vegetable we'll have a little potato roll has some good groceries that's what it's going to be steak dinner on the black stone griddle let's get it all right all right so first things first let's get to the steak to the star of the show i got a beautiful new york strip right here and we're just gonna season it up okay i'm gonna do a little salt nice and liberal just like that all right do a little pepper pepper just like that take a little garlic a little garlic powder just like that just like that i like beef powder i say it all the time it gives it a nice little something else okay i just kind of like to rub this in get a little bit of the fat kind of melting a little bit by the heat of your hands just kind of rub that in that's going to be a great steak all right let's talk about vegetables i got a sweet potato here and what i did here is i just cooked this about halfway through put it in the microwave on the potato setting and i just didn't let it finish all the way i probed into it for doneness i want to you want a little bit of forgiveness when you're putting it in there but you don't want it to be soft or it'll kind of fall apart on you so i just come here and i'm just going to make rings and we're going to throw these onto the black stone we'll get a nice little char on them leave the skins on i wash my skins really well a little greenery oh just a little greenery you know what i'm saying yeah you wanna somebody comes over and they start critiquing your meal it's like where's your green where's your vegetable right here it is ice cream vegetable asparagus yum all right we're gonna get the vegetables on first then uh we're gonna cook the steak steak won't take very long so i'm to start out with a little bit of this here this is called bacon up it's pretty good stuff it's just it's refined bacon grease also got a little bit of butter a little bit of kerrygold butter to go in there as well potatoes i do want some butter on that as well nothing like sweet potatoes and a little bit of butter i'll bring these sweet taters right there all right a little bit of salt to each of these items well here well there we're gonna wait on the pepper i'm also gonna add a little green onion i love green onion and a steak i'm just going to lay that bad boy right there take some of these little handy-dandy presses that i have i'm just going to put it on everything that just helps get a good contact patch vegetables they've been down for a couple minutes now let's focus our attention about right here we're gonna do that steak uh what's in this container is not secret it is just some wagyu beef tallow and i like to i kind of like using it for my steaks has a nice little touch good fat to fry your steaks in temperature wise we are at 370 360 400 degrees right around there and that's perfect so this is kind of a larger thicker steak if you go really hot you're gonna get a big crust and it's gonna be raw in the middle so just bear with me this is what we're gonna do just gonna come here there we go guys it smells amazing our seasoning on there now got another little press here there'll be a link below for these little presses i'm not affiliated with them i just love these little things chef bruce hill he reached out to me and said thanks for a video that i put out there hey nothing better than that a small business helping small businesses sweet potatoes are looking like there we go that's perfect that's perfect see about our asparagus here yeah that's perfect too old green onion nice and charred good groceries are coming all right i promise you so the steak flip it flip it often been on there almost a minute we're gonna come in here we go the idea is just keep flipping it the reason you want to do that is if you leave it on here for the duration if you only flip it twice you're going to have a gray band all the way on the top and on the bottom and then you're gonna have like medium rare in the middle if you keep flipping it it doesn't have long enough to to create that band so it's cooking it evenly on both sides so that almost edge to edge is medium rare or whatever temperature you're cooking this at over here these are good i'm just going to cut the burner off over here and just let it ride okay spend about another minute [Music] all right we're going to get our thermapen out and we're going to start tipping to see where we're at we're at 103 102 degrees right there this thing's almost ready just a few more flips it's going to be ready all right our steak it's done it's hit about 120 degrees a little low just 122 degrees just gonna take this off we'll put it on this plate right here i'm gonna turn these burners off and we're gonna do something special right here in a minute let's take our asparagus off i want to take a little bit of butter put on these potatoes [Music] just kind of work them around now comes the best part of cooking some steak we're going to take a little bit of butter just like that i'm going to take some rosemary and thyme take a little bit of take some garlic it's going to come in here i like to kind of crush the garlic up cut it a time or two i do have the burners off you want to make sure it's not scorching hot because you will scorch your butter but this is going along real well right here now comes the fun part put it on that steak right there all over beautiful [Music] so we're just going to come here i'll put that beautiful steak right there i'm gonna put these lovely asparaguses right there this is what i like to do with my green onion i just like to chop it up in kind of bite-size pieces and then i just kind of put them right there my sweet taters i'll just take this this juice come in there like that all over that state a little bit of that rosemary for my asparagus i like a little bit of lemon juice and i'll be honest a steak also can benefit from a little bit of acid as well then i come in here take some good parm put that on my apparatus dang it boy how you like them groceries well that is some good groceries oh show all right let's slice this up let's eat it let's get into it bring all this around it's going to come in here right to the middle [Music] yes yes please yes please look at that beautifulness let's give it a try that's beautiful that beef powder just adds like a umami flavor that i just love i know i harp about it all the time but i love beef powder in fact i gotta take another bite good night in the morning tried asparagus i love lemon asparagus i like to hit it at the end beautiful give it a try sweet tater nice and crispy on the outside buttery hey i appreciate everybody watching appreciate all the support appreciate all the love if you've made it this far there's two videos to the left and to the right i love for you to see them love for you to comment on them down in the description there's a link tree got all kinds of links there's also other links down below for a lot of stuff that i'm affiliated with and things that i use on the show hey i appreciate each and every one of you i love each and every one of you and until next time folks hungry hussy is out bye y'all

Channel: The Hungry Hussey

Views: 118,330

Keywords: The Hungry Hussey, Hungry Hussey, Blackstone Griddle, Outside Cooking

Id: diUPErmU3_w

Length: 10min 22sec (622 seconds)

Published: Sat May 07 2022