TEAM MEDIUM RARE HERE !! I didn't know better until someone alse ordered for me , ill be FOREVER THANKFUL !!! 😋🥩👍🏼😉

What did I do without this for so long?2 pieces of French Toast at a time ?20 minutes for 10 pancakes ?NO MOREthis griddle is awesomeTook some time to season before first use kzfaq.infoUgkxHM5jmQoi4dbb0hoWSBs9hPhSwXUbGVG_ did brunch and hibachi dinner on Mother’s Day and it worked like a charmSturdy, well built and heats up quick. burners2-4 were a little stubborn but then lit up.Great addition to my patio.Bought the cover and it’s great, also bought the accessories kit - scraper is good but the spatulas are flimsy to be honest that’s my only negative.

I smoked a couple of ribeyes on my Rectec Pellet Grill until around 120 degrees internal and seared them on my blackstone. Man the best of both worlds. Great video.

A few small relief cuts around the edges of the fat cap will help with the curling up you get when cooking a flat surface and really enhances the initial sear.

Cooking with your children .. that gets a thumbs up every time!! Thanks for sharing.

Bro! The Blackstone cooks so many things great! I give you kudos for respecting your family and the way they like their steak cooked, it shows your a true servant! Also Kudos for letting your daughter in on the video some day you will look back and be glad you did! Texas Jack

Medium rare for a good steak! I made a griddle to fit the top of my outdoor grill. Works just great!

From a guy who used to think the BBQ was the only way to cook a good steak. I was amazed at the flavor and juiciness of a steak cooked on the griddle!

The first steak I ever cooked on my 17" Blackstone was a regular thickness Ribeye and I think I overheated the grill, which made an awesome sear! nice work!

can't wait to try this on my griddle...Lawry's is such a good spice mix...but then they have been making this stuff for almost 90 years, and it all started with steaks! Has always been our family's favorite!

Love that you have your family involved it’s a great wholesome video loved the steaks my family is a well done 🥩 my off for the next three days gonna cook some steaks myself love my Blackstone

Welp, I already wanted a black stone but after seeing this video I am sold. Running out to get one today.

Just got the 17 inch griddle. I love Blackstone

I have looked into buying a blackstone griddle,there were lots of used ones with rusty tops on marketplace, after further research I learned from the sellers that were soon burned out using their grills and they were in the way and wanted them gone, so I will stick to using a cast iron skillet on the stovetop.

Ribeyes are the best cut ever in mine and my husband's opinion, they look great, we use lawreys as well, best seasoned salt, we were just looking at a blackstone griddle yesterday at walmart and plan to buy one, ribeyes and mushrooms will be the first thing to hit that griddle, I'm craving it now, good video

Steaks looked great!!!!! just watching the video made me hungry!! GO CUBS!!!

Just throwing it out there, but if my family started telling me they wanted "well done" steaks, they're getting burgers or hot dogs. There's no way I'm wasting ribeye money to throw it away.

A friend who worked at Outback gave me this recipe. This is for grilling, but I don’t see any reason it wouln’t work on a griddle. Fresh Ribeye Steaks Montreal Steak Seasoning Granulated Garlic Olive Oil Put steaks on a pan or plate that will fit them all flat and not overlapping. Sprinkle with Montreal Steak Seasoning, granulalted garlic and then olive oil. Let rest for 1 hour at room temperature. After the 1 hour resting time, clip edges through the membrane around the edge of steak. Place on grill and add on pat of butter. Grill 4 to 5 minutes on each side. Serve with another pat of butter on top of each steak.

Make some compound butter with some fresh thyme, minced garlic, shallots and some parsley. Put a knob on top of each steak when you place them on the griddle and when you turn them put another knob on the top of the other side.

I just bought one because of this video thank man

Looks great. Thank you for sharing.

I have a Blackstone griddle and also a camp chef grill/smoker. I will put my steak/chicken ECT in the smoker for awhile to get that nice smoke flavor then sear on my griddle. MMMMM its soooooooooooooo good

These look Great!! If you want to stop the "Curl up" just slice the out side edge fat strip. Dont remove it just slice it. It is shrinking faster than the meat. Do this with pork chops as well. It keeps them from bowling up. Then you wont need to press out the juice to get the edges on the flip side! Love my Blackstone!

My wife and daughter got me a 36 in Blackstone for my birthday, I love it, have only done a few burgers on it so far and breakfast a number of times, it will cook a couple pounds of bacon like a champ without messing up the kitchen, but anyway I like the video and will be doing some steaks soon, maybe throw some hash browns down with them.

I would encourage all steak eaters to try alpine touch, all purpose seasoning and the alpine pepper blend. In my opinion it wakes up a steak like nothing else. Enjoyed the video and I’ll try it

Your daughter is a sweetheart! My daughter is over 30 years old...but she's still my lil girl! Awesome video, my friend!

Bright red steaks, look amazing

Olive oil, Montreal steak seasoning garlic salt. Done!

I just bought a 36 inch Blackstone last week. My wife hates smoked foods so looking forward to steaks on the griddle.Thanks and subbed.

Aren’t kids the best? My kids are grown up but I still remember when they were still small

Got my 4 burner black stone today,early birthday present

Looks well done

Another great cook Mike, I noticed your steaks curling a little bit mine were doing that too and a friend of mine told me to put little cuts in the fat around the edges about an inch apart and they won't curl I started doing that and have not had that problem since. Don't cut the meat just the fat.

Excellent job! Your daughter is adorable...

Oh man I am salivating over those steaks. subbed and liked!

I love a good thin ribeye steak!

Sweet Rasputten’s Ghost! They look delicious. Well played friend...well played

You are absolutely right about what you said about cooking on a black stone griddle. My griddle is only 17", but it's an easier way to cook.

Wow great job 👏 hello from Texas

Nice seared crust.

If it's not smoked, it's on the Blackstone at this house. Really has changed eating at home.

Thats a really nice cooktop, I imagine very versatile.

My 36" Blackstone comes in Friday. Cant wait!!!

Great job mike the steaks looked great keep up the great work...

Thank you for this video! I am definitely getting a blackstone now! I subscribed and look forward to alot more content 😊

Yum! I will get my husband on this ASAP!

Thanks for sharing.

I love that Blackstone. Great looking steaks. Adorable helper you had too. Thanks for sharing😃

Try thick ribeyes for medium-rare on the Blackstone, they won't curl up like pork chops. Those well done steaks are wonderful! They are awesome if you ever have to patch a hole in your roof or fix the driveway.

I love to BBQ, I own and use 5 for different types of meats and fish. HOWEVER, I was raised on fried meats and to me there is nothing better than a rib-eye fried in butter and Crisco. That's the way I was raised in the '50's & '60's. I'm glad to see this resurgence of grill and griddles making a comeback. The flavor can't be beat, (if done correctly.) YUM....

Why is everybody talking about it being well done? Thats how he likes it....COOKED! Yall go enjoy yalls raw meat. Good job man 😊

Best steak ever... Griddles rule!! Cooks in juices

Lawry’s a staple in my kitchen with Original Daddy Hinkle’s for steaks.

They look like pork chops . . . Salt steaks - Pat salt into membrane - put in fridge - let chill for 6-12 hours - salt film will form - preheat oven to 240 - take steaks out of fridge til preheat finished - put in oven - cook to 105 degrees internal temperature - pull out of oven - let rest - get blackstone started - slightly under max heat - season outside of steaks to your liking - once blackstone is to heat add slight bit of oil and quickly place steaks down - 2 min - take spatula flip steak - take melted butter and garlic , drip it over cooking steak : 1 more min - flip - baste with butter again - 20 seconds - flip - baste with butter and garlic again 10 seconds - flip - plate - sit for 3 min - Slice Buy yourself Hell’s Kitchen apron . You are a master now .

Just ordered one. Will be here in 2 days. Can't wait!

Go Cubs!

Can't imagine the internal pressure between serving your family a decent medium/medium-rare steak and meeting their weird well-done needs. It takes a big man to overcook a steak for his family. Cool video, been looking at buying a Blackstone Griddle and this was very helpful. Hope all is well.

Try Sous Vide them @ 128* F , then throw them on the Blackstone to put a good sear and you will not need a knife. That is the best steak you will eat I guarantee it.

those look fabulous,nice marbling and cooked to perfection ✌

That looks delicious.

Weirdest thing happen I could smell those stakes cooking.

They curl up because you cook the membrane to quickly add a brick wrapped in aluminum or a grill press to even out the steak if they curl

Those look great! You have a cute little helper as well. I love steaks on the Blackstone. When I do multiple steaks, after the first flip, I place cookie sheet on them then lay a Bacon press on the cookie sheet. It helps with the curling a bit. Keep up the great work, my friend!

I just bought me a 17-inch Blackstone and I love it I'm going to buy the 36 inch

This is the I liked steak when I was a kid, it had to be 'cooked' and I am sure my dad had one off to the side done the he liked it. Cool video.

Great job. I love that grill. Awesome😊

Great video Mike I love watching your channel and I love having your family with you just a suggestion when I do my revise or any stakes on the griddle you'll notice when you flipped they almost curl up if you score both sides year steak before you put them down they get a little floppy and they can to stick and get a seer throughout without curling up it's almost like what you would do with pork roll by clipping the ends just as suggestion talk to you soon

brown food tastes good

Just got our Blackstone and we were wondering if steaks would be good cooked on it. Can't wait to try this! Thanks for the video.

Cut lil slits on the sides won’t cup up too done for me I did like the seasonings

Those steaks look great Mike!!

Fasting and watching grilled steaks

Great video...some fine steaks on the griddle🖒

you can do a couple of slices on the fat around the steak so they dont curl up when you turn em

They rested nice presentation

Looks fantastic.... And I'm sure it tastes fantastic . 👍👍👍👍

Nice video. Good looking grill. Steaks looked good But I will take mine medium rare.

She is a good helper

Good gawd those steaks look amazing. Thanks for another great video and all the best to you and your family...your little one reminds me of my little baby girl just a few short years ago and put a smile on my face.

ok, now im hungry!

Hey all. I know this video is old. Great steaks. Yes I like mine a little bit mooing also. lol. Here is a diff. way to do it on the black stone. Make sure your steak has fat in it. JUICY. lol. Cover one side with olive oil. Rub it in. Then all you need is one seasoning. A1 black peppercorn seasoning. Do the same on the other side. Set it in the fridge for about 30 min to a hour. Bring it back out and let it come to room temp. Turn that griddle on high. Throw the steaks on for 7 to 10 min. Per side. Or to your liking. That oil and A1 black pepper corn? Wow.

Awesome looking steak. That is some Kosher grilling. Shalom Bubba

Greg from Ballistic BBQ sent me, looks fantastic!

griddle temperature and specific time per side would be helpful

Not sure if you still monitor these comments, but when you season, season from higher up above your food-you’ll get a nice even distribution that way and avoid heavy pockets of overseasoning.

Nice little trick slice a lane in center of rib eye before you cook keep the steak nice and straight when cooking..

I’m with you Mike....medium well to well done for me too!

Looks a b c delicious 😋

I've had my eye on that Blackstone dor a while, this May have just pushed me over the edge

Nice vid bud...I like to add a little butter and a dust of garlic salt to finished them off. Lookin good.

Yep 4 years ago, can’t afford a ribeye anymore, thanks Joe

If u have to flatten a ribeye like it’s a piece of bacon, it’s been cooked to long. 2minutes each side, done!

It looks so delicious.

I use bricks wrapped in aluminum foil for meat press , works great !

when you use Lawry's - you gotta say "Mike Lowrey's" its the rule....

Great video

Just bought a griddle, still trying to work out the details, heat, cooking time, etc. Appreciate the video.

Mike you're really good at what you do your daughters are adorable... What you should really pay more attention to your fans... Honestly that's what made you come on man

Great job!! 👍