Steak Skills 101- The Perfect Ribeye | Blackstone Griddle

Sometime cooking steaks can be a little intimidating. Have you been experiencing dried out or improperly cooked steaks? Follow Chef Nathan Lippy's simple steps to getting amazing steaks on your Blackstone Griddle.

1. Dry your steaks off. Moisture on the surface will hinder the searing process.

2. Add a bit of olive oil and seasoning to all sides.

3. Heat your Blackstone to high heat. You want the sear to start immediately once your steaks hits the griddle.

4. Flip often, don't be afraid to flip more than a few times to get the perfect cook and crust.

5. Let them rest for a few minutes before you cut into it.

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What is your favorite thing to cook on your Blackstone? Leave us a comment below!

[BigJohnM]

In the word's of the great Hank Hill... If they like their steak well done, kindly but firmly ask them to leave.

[timothyleger]

Well the WELL DONE is for the wifey !! We've(step-son, & I) been trying to convince her that it becomes dry, and chewy when it's cooked that long ! 29 years in April, and still trying !!
I'll have to give it a shot on the Blackstone !!

[corywilliams]

What kind of knife is that? A kiritsuke?

[vonanon]

What’s that breading he put on them steaks in the beginning?

[mollysadewasser]

3-4 minutes per side, so flip it after 3-5 minutes?

[ConfedVet]

Why were my steaks sticking to grill? Nothing else does. It's well seasoned.

[MisterMagnificent]

This is just a long commercial for their brand “Seasoning”.

Change my mind.

[mycorona]

Well Done. Please Don't. HAHA Love it and so true.

[donhgr]

I have a 36 but steaks are cooked on my grill or Kamado Joe period

[SaltyJim]

setting to "high" heat on the griddle is not specific enough. This video is useless.

[drh]

"Cook to doneness"....some instructional

[afraidcomet]

Those steak temps are way off. Rare is 100-110

[nukeyourhouse]

wtf is with all the well done bs? If you like a steak well done, get a burger or buy some beef jerky.
Also those are poor examples of steaks. An inch, if even. Need a solid 1 1/2 inch for an actual steak.
Other than that, you cooked those thin steaks beautifully and I'd still eat it.
That being said, the average 1 1/2 incher would require some more artful crafting to get it at such a nice gradient you did with that steak. Still. I'd much prefer to finish a steak on a flat top than nearly any other heat source. Only competition is a cast iron and an actual flame thrower.

[mikeroberts]

Man who eats steaks that pink in the middle u act like a well done steak is a sin or something I like my food to be done not still moing at me lol

[TxnBBQ]

So now the channel is letting their kids in the AV Club design their videos? This is lazy content, plain and simple.