When to Flip Your Steak for that Perfect Seer | Blackstone Griddle

what's up yo bigcat305 here today we're making a big fat ribeye steak bone-in on the blackstone i'm gonna show you one of my preferred methods how to make this and it's gonna be delicious so let's get started right into the ingredients we have a beautiful ribeye steak with some decent marbling this thing is 1.35 pounds it is usda choice angus beef and i think the price came down a little bit since the last time i bought one of these so i'm looking forward to griddling this thing up and making it absolutely delicious and all we have left besides that is some kosher salt we're gonna put on there and some [Music] cracked black pepper and some garlic powder that's it all right so the first thing we're gonna do here is liberally put our kosher salt okay and spread it out as evenly as you can some people like to use the thick salt i like this kosher salt from diamond crystals it's really good it really adheres to the meat and gives it that crusty flavor because it's it literally melts into the meat okay so salt pepper garlic no particular order i'll go too heavy with the garlic a little bit right there and then we're gonna put some cracked black pepper same thing salt pepper garlic and then black pepper pat it in and then you want to take your steak and just roll it around on the edge any leftovers so you can get that seasoned as well [Music] just like so so what we do here is we try to simplify the cooking process make it easy and fun make sure you hit that subscribe button down below and ring that notification bell everybody let's get cooking all right so blackstone is on we're preheating this i want to get this to 450 to 500 degrees right now it's not even close i don't know if you can see that or not but um so it's going to take a couple minutes we do not want to put these this steak on until it is hot 450 to 500 you want to go too high and this black stone is capable of getting very very hot so we want to be real careful because if it's too hot then you're going to burn the crap out of the outside of your steaks and it's gonna be raw in the middle so we want that 450 range and probably going to be about an eight minute cook i'm thinking that's just me ball parking but we will see all right so before the grill heats up i want to show you just a quick close-up of the steak it looks really nice it's not crazy expensive 18 bucks for one steak but not cheap either it's probably about an inch thick i would have liked a little thicker but i was kind of in a hurry so i didn't have time to ask the butcher to cut it thick but they will if you ask them to them but this is going to be perfect for what i'm going to show you as far as cooking it all right so right there is our hot spot right there in the middle right now it's at 455 degrees and climbing so turn this down just a tad because i don't want to go crazy 450 is perfect yep 458 okay perfect so first thing i'm going to throw a little oil down and then i'm going to put some butter and the oil is really just to prevent the butter from burning basically it's a good heat temperature oil that's canola oil but really i want the butter now for flavor so here we go got our butter and then right away the steak right down on top and then we're going to count two minutes and flip it all right two minutes is up we are going to go ahead and flip oh yeah look at that it's a nice crust smells delicious i'll put down a little bit more butter here for the other side show you a little trick move it around like this you'll get that butter on the other side as well and then we'll go another two minutes all right so next two minutes is up we will go ahead and flip again and as you can see browning nicely so we're cooking the temperature we want to get that crust that's why it's on high heat in the middle and it's getting there but i guarantee we got at least another four minutes to go and we'll check right now with our instant read internal temp thermometer yeah 83 82 degrees we got a long way to go so this is going to get much darker much better crust and that's the whole purpose of this so major crust but perfect on the inside i want to pull it at 125. that for me is the perfect medium rare because it's going to heat up another 5 to 10 degrees after that so once we pull it uh we'll let it rest for a couple minutes and that's it all right six minute mark here we go oh my goodness look at that now we are getting closer look at that brown on there that beautiful crust it's getting there we are close and just to check the temp again 106 107. so we are literally about two minutes away which is right where i said about eight minutes so we'll check it all right so when it gets close like this i want to flip it before the two minutes so we've got about a minute before oh yeah and that's why right there look at that oh my goodness that is absolutely beautiful we are right at eight minutes let me check it one more time 123. yep this is ready all right we're going to pull this off and i'll be right back all right so we are done the steak is ready it's rested for five minutes as you can see it looks absolutely beautiful let's uh cut into this spinalis because that's my favorite see what this looks like right here oh man that looks good let's cut this as well that is perfect medium rare oh my goodness look at that right there show you a little close-up over here i mean that is as juicy as it gets yeah all right it's time to take a bite i'm gonna cut this into a couple bites here and uh here we go cheers absolutely perfect that crust super crunchy on the outside but not overbearing with the salt or pepper or garlic hmm that is how you cook a steak absolutely super easy salt pepper garlic let it sit for 30 minutes so it absorbs into the meat high temperature 450 to 500 two minutes on each side so it reaches 125 and that's what you get it is awesome everybody thank you for watching liking subscribing and commenting and we'll keep on cooking big cat out

Channel: Cooking with Big Cat 305

Views: 24,050

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Id: dgO1MmyFDVk

Length: 10min 31sec (631 seconds)

Published: Sat Mar 26 2022