Looks great.. and cooked to YOUR preference .. people always have complaints about what others prefer.. he didn’t cook it for you!! Great video and great Steak

Just got a 2 burner Camp Chef Explorer a week ago from Cabela's with a barbecue and flat griddle additions. Cooked up my first steaks on it yesterday. Works great.

People still enjoying your video Brian. Just bought griddle, bbq box & pizza oven. Havin fun !

They are medium-well. If that's how you like them they turned out perfect.

I was torn between a wood grill or getting a flat top griddle. I went with the Camp Chef. Looking forward to cooking steak now.

Good video debating between a 2 or three burner how many inches wide is that three burner grill

I could almost smell how delicious they look. Cooked just right.

To me those steaks were cooked perfect. I have two porterhouse I am hoping to cook the same exact way! Just wished I knew exactly how long you kept them on there.......but I have a thermometer...I will use it. Thanks for the bacon grease idea!

Looks good, Brian. So the question is: Which Camp Chef flat top grill do you prefer? The FTG600 4 burner flat top or this Pro 90X? I know the differences. The Pro 90X is portable and has higher output burners and a windscreen, but the griddle is an option along with the drip tray. The FTG600 is a larger unit with more cooking surface, but not real portable. But which one do you prefer if you were to buy only one of them? Thanks.

They looked perfectly done for my taste.

I have a question about this griddle: My question deals with the design of the outer areas, and the chance that it would work with a wooden table built around the griddle on 3 sides? I was thinking that if I got this same griddle I would like it to be out in the middle of the patio with my guests sitting facing me at a surround table that allows me to place the food on their plates without turning around. I would also get to face my guests as I cook. But I wanted to know if the design of the griddle would allow a wooden table to surround it?

this guy is really living his best life

That crust looks amazing!

Very nicely done. You keep doing you. Great job showing what the CC can do.

I did not realize that cooking a steak “in its own juices” required pig juice.

That's how I like them done as well. Nice job.

Steaks look great. The Blackstone puts their grease runoff now in the rear, main reason is to scrape the splattering grease AWAY from you instead of towards you. It has a catch-it cup just like the Camp Chef does and you can collect all your bacon grease exactly like the Camp Chef does. Actually, I think it's a better patent now to scrape that grease in a direction away from you. Works great.

Nice flat top griddle.

Great video

Just a little to done. But over all really good veido. I would do three and two minutes on that second side. Just because they looked under 2inches thick.

You should get yourself a couple of the hamburger/steak/bacon heavy weights to hold those steaks down for a nice, flat sear. Best short order cook I knew always used them when she fried ribeyes.

Medium! You don’t have to kill it twice

I love my Camp Chef Griddle

Looks good to me!

Sure looked good till the end lol… Medium to Media Rare is the pinnacle of steaks. HOWEVER, you like it how you like it. Crust looked magnifico 👍🏼

Great video, steaks look great also. I love cooking steaks, have cooked on gas, charcoal, smoke, cast iron skillets and oven, getting ready to purchase a flat top and came across your video, great job

A steak cooked in its own bacon fat juices🤔 genius!

Nice job.. Always keep the grease trap on the cooler side

Looks amazing

Like watching you cook on your grill keep it up

I invite you to see in this Playlist: n9.cl/7mct different ways of roasting bifes. The video you are watching is included.

for my taste, those looked perfect.. I'm sure they were delicious..

I like everything from blue to well done. Blue is squidgy and not very appetising but nice in thin strips with dressing. A major problem I find when doing rare the damn thing is cold when I'm halfway through eating eat. Medium is usually best option. Rare is considered sweetspot for max juiciness and flavour by most chefs but if its good steak you can get away with any doneness bar cremation.

You can collect just as much bacon grease on a Blackstone. Very strange comment that you like this griddle over a Blackstone.

Just the way i like my steaks .. lovely jubly

ive never had beef bacon. how different is it from pork bacon?

Thanks for the video. I'm currently considering buying either a Blackstone 36" or the Camp Chef 36" griddle. I also appreciate that you cook the steaks to Medium.. I really can't stand those rare medium rare steaks they look absolutely raw

For those of you coplaning you know you can turn the video off right?

Love that sounds!

The steak isn’t cooking in its own juices. Bacon is pork. Steak is beef.

There's two ways to enjoy steaks: 1.) Medium rare. 2.) Get the eff out of my house.

I want to grill like that

Great crust!!

Looks great, I plan tp get a camp chef this summer. Great vid

Man....I just had a double double fron in n out right now.....But this shit made me hungry again...Good video man thx...

You can collect just as much bacon grease on a Blackstone as this one.

That looks bomb !!! Not to rare perfect 👍

Nice cook, thanks 😊

How compare the Pro 90X with griddle vs FTG600 ?

Is great .... i am trying to order and i can not find in Europe .....

YUM! Love the sound of that sizzle! Great job!

Those look good

Looks delicious

Aren’t steaks on a grill cooking in its own vaporized fat? Either way, steaks look good.

So you fried 2 rib eyes

How well has the side shelves held up after 2 years?

I am one of those "Medium Rare" guys.I would also use a much thicker cut. Crust AND pink.

Too done for me, but sure looked good.

good job!

Should probably level that unit…. Lol

how hot is this able to get? looked like it was up to 550 or so on meduim low heat. How hot will it get on high?

Thank you for your post. VERRRRRY hard to find vids of Camp Chef Flat top on a Two or three Burner STOVE. Thank you...would be nice to have TOTAL time on each side and maybe an internal temp when you pulled them. Nice Looking steaks. I have the 2 Burner Explorer and the Griddle covers Both burners. Love it and REALLY appreciate ANY videos using it. As I said they are RARE...so thanks, again!

So high heat and what do you think 2 minutes a side for medium rare? Thanks in advance.

Perfect 👍

You can get just as much bacon grease from the Blackstone. Not sure why you would even say something like that

Good cook!!but I like mine that rare stuff...but that’s your steaks..enjoy

What is the temperature on the grill that you have it on?

Where do you get the Chicago Steak Seasoning?

Nice video, looks very good... Im not quite sure but i think bacon grease comes from an entirely different animal than steak does

what meat is it? Stone temperatur?

Hi what’s the thermometer you used handheld

Medium rare is perfect

Your steak looked perfect. Good job.

Great vid, now I'm hungry for a steak! Question: anyone using one of these inside? I want to put one in my hunting cabin.

Half of the butchers will say those are PRIME grade. I guess it depends...... . They're not medium rare. They're almost well done.

Its own grease would be "beef tallow", not bacon grease.

perfect steak bud. i like adding butter, but that bacon grease looks amazing as well

I keep a jar of bacon fat in my fridge at all times. I put that SH!^ on everything!

None of that rare medium rare stuff My man 😎

Rook move not letting them rest longer. All that juice on the plate should be in the steak.

Looks over cooked but I'd still eat them, hold the chicago steak seasoning.

Great job but over cooked add some mushrooms

A beautiful ribeye steak cooked medium? They were already killed once why do it a second time!

two minutes a side. those are thin rib eyes...enjoy bro

for the record i can save bacon grease with the rear trap too chief.

Who cares if its overcooked? Go make your own. lol

It’s not about the thickness of the steak, it’s how you cook it

All a good chef needs to cook a 5 star steak is a hot hot hot cast iron.

Well done, but the grill beats it any day.

Enjoy the leather

You need to buy a spatula

"None of this rare, medium rare stuff"???? WHAT!! HAHA!

People always add extra this and that. But the most simplistic methods produce amazing results. If anyone needs A1 on their steak. Gtfo out of my way.

Over cooked for me 135 and rest

Bruh.

sear looked good however you went about a minute too long. target 130˚ to 145˚ internal temp on the flat top, then rest for 5 mins. top with garlic-infused butter. serve with a starch like crunchy bread and/or potato. for veg, serve with flat-topped asparagas dressed with garlic and olive oil, salt, pepper to taste. it won't get much better than this. also, YES...like you said, go with a little thicker steaks next time. while big (capped) ribeyes are nice, try a couple of nice delmonico's which are simply a smaller ribeye, and get 'em about 3/4" to 1" thick. you'll be glad you did. trust me and then thank me. hah!

I eat my steak well done with ketchup. no worries!

It’s own juices? It’s bacon fat.

3 min is a little long for a steak that thin

What a way to kill a good steak. 2 minutes each side done