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.
Lots of people world wide. Cool to hear, which reminds me pizza oven I need to get making again, always tasty. Enjoy cooking🥞🥓🍳🍔🌯🌮🥪🥙🍖🌭🍗🍤🍸😋 . Thanks for watching and commenting
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
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
@@fightingclowns I agree with you. He gets mad at people in the comments talking about the temperature of his steak. But you can hear it in the tone of his voice "mines done nice, none of that rare stuff" Why not just say we personally enjoy a medium steak.
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?
you all prolly dont give a shit but does anyone know a method to get back into an instagram account?? I was dumb lost the password. I would love any tips you can give me!
@Harlem Joey I really appreciate your reply. I got to the site thru google and I'm waiting for the hacking stuff atm. Takes a while so I will get back to you later with my results.
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.
Ok after having both now, hands down the FTG600 4 burner flat top for the patio, nice even heat, micro adjust griddle levelers and shelves. The Pro 90X is the next best thing when you want portability with lots of cooking options. Thanks enjoy the outdoors
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!
Yes that should be done. Just depends if you want it portable and then there are accessories for the Pro90 X. A person needs to ask themselves how, what and where do I want to cook? Thanks for watching 👀
The two burners on the left are almost turned all the way down and right side turned as low as it goes. 0:49 I show the burner knobs. Thank you for asking and watching
My Woodwind caught fire (Due to not cleaning), and promptly ignited the grease trap bucket. My grill looked like one of those busted oil rigs during the first Iraq war.
The sizzle! Thank you for watching and commenting. I do have a question. Why don't I see comments or where to leave a comment any more? I do get the comments that viewers leave me but I don't see them, either when I'm logged in or not.
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.
If your griddle is back to a wall how hard would it be to get to the rear grease trap. I dont have a griddle yet. I'm still weighing the pros and cons of the blackstone and the camp chef. I'm leaning towards the camp chef for several reasons.
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.
Either have I. Yes I used bacon grease but I also meant the beef grease from the steak on flat top compared to on a grate. Thanks for commenting and watching 🍻
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.
It's own juices meaning not on a grate where juices drip through. Pig juice 🤣🤣. Sometimes my thoughts don't convey to words so smoothly when filming. 🍻
How thick of steaks? I go by the feel of the steak (soft, hard). They say to pinch your hand between thumb and pointer finger, far outside is rare than as you pinch moving in on your hand the medium>well. These steaks were so thin hard to cook to any less done. Thanks for asking and watching
@@BrianEibner they are probably half inch to 3/4 inch thick. I'm doing them tomorrow for Memorial Day. I've done steak several times but can't get it right LOL. Thanks for the great videos. And replying so fast.
@@jzona8956 So pretty thin. Just remember they will continue to cook while resting so pull them off the heat 5-10 degrees (depending how big/thick) before reaching desired done temp. You got this 👍🍻, also pull out of frig before cooking let rest at room temp for a bit (depending how thick & room temp).
I don't think you would want to turn burners to high. There are 3 burners each burner is 30,000 BTU. I only used high to boil water, remember this is a three burner stove. 🍻
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!
You are correct. I did use bacon fat but also there is beef fat cooking out, I was trying to get across the point that there is a different flavor from grilled to griddle. Thank you
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
Mike Brown. They both do the same thing. I have had camp chef products in the past and loved them. I went with Blackstone and I am happy with it. I am sure I'd be just as happy with CC.
@@BrianEibner I see it, that looks awesome. But... it is an enclosed space. Why is that safer than inside the house? Is it because the cook shack isn't as "air tight"? Great videos, btw.
@@themistermax That's my thought "not close to air tight" and ridge vent. It does get a little hot, summer & sunny and then cooking. Really makes outdoor cooking all year possible (being comfortable) in Minnesota. 🍻
Yeah these steaks pretty thin. Hard to cook any rarer. I do have a question. Why don't I see comments or where to leave a comment any more? I do get the comments that viewers leave me but I don't see them, either when I'm logged in or not.
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.
Yes you are correct. I did use bacon fat but also there is beef fat cooking out, I was trying to get across the point that there is a different flavor from grilled to griddle. Thank you
Over cooked for you but he wasn't cooking it for you so for you to say they are to done is your opinion, if you cooked a steak for him he would say it was way under done, I cringe when out to eat with people and they order their steak well done but if that's the way they like it more power to them. Furthermore he did say Medium, and I have been eating steaks for a long time and it may have been a little more then med, maybe med well but there was still some pink in the middle.
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!
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.
All set, enjoy 🍻
Very nicely done. You keep doing you. Great job showing what the CC can do.
Thank you, more videos soon. Thanks for watching
That's how I like them done as well. Nice job.
People still enjoying your video Brian. Just bought griddle, bbq box & pizza oven. Havin fun !
Lots of people world wide. Cool to hear, which reminds me pizza oven I need to get making again, always tasty. Enjoy cooking🥞🥓🍳🍔🌯🌮🥪🥙🍖🌭🍗🍤🍸😋 . Thanks for watching and commenting
That crust looks amazing!
Yes the beauty of the flat top.
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.
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
Thanks you
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
Nope, he just poo pooed how others like them.
@@fightingclowns I agree with you. He gets mad at people in the comments talking about the temperature of his steak. But you can hear it in the tone of his voice "mines done nice, none of that rare stuff"
Why not just say we personally enjoy a medium steak.
But, he didn’t have to run everyone else down, in the process.
Jesus you guys are sensitive. It's steak bruh. There's no "wrong" way to cook them.
I enjoyed the video. You're right, he can cook it the way he wants it, but don't say you like your steak medium and cook it to medium well to well.
Good video debating between a 2 or three burner how many inches wide is that three burner grill
I love my Camp Chef Griddle
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?
Looks great, I plan tp get a camp chef this summer. Great vid
Cool to hear, you will enjoy it 🥓🥚🥞🥩 some of things I'm sure you'll be cooking.
Love that sounds!
Sizzling getting a great sear. 👍
I could almost smell how delicious they look. Cooked just right.
you all prolly dont give a shit but does anyone know a method to get back into an instagram account??
I was dumb lost the password. I would love any tips you can give me!
@Marcellus Jeremias instablaster ;)
@Harlem Joey I really appreciate your reply. I got to the site thru google and I'm waiting for the hacking stuff atm.
Takes a while so I will get back to you later with my results.
Looks amazing
Thank you, 🍻
Like watching you cook on your grill keep it up
Thank you 🍻
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.
Ok after having both now, hands down the FTG600 4 burner flat top for the patio, nice even heat, micro adjust griddle levelers and shelves. The Pro 90X is the next best thing when you want portability with lots of cooking options. Thanks enjoy the outdoors
Looks delicious
👍😎
They looked perfectly done for my taste.
Thank you, and they were for us 👍👍
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!
Thank you. Porter House bone in, maybe use a steak weight to help create better meat contact to griddle due to the bone. 🍻😋
good job!
Great crust!!
So tasty 😋🍻
Great video
Thank you, tasty too. 🍻
They are medium-well. If that's how you like them they turned out perfect.
👍🍻
That looks bomb !!! Not to rare perfect 👍
Thank you, the way we like it. 🍻
this guy is really living his best life
🤔🤔🍻
Looks good to me!
Thank you
Nice cook, thanks 😊
Thank you for watching and commenting😋🍻
Those look good
Yes they were, thanks for watching 🍻
How compare the Pro 90X with griddle vs FTG600 ?
Yes that should be done. Just depends if you want it portable and then there are accessories for the Pro90 X. A person needs to ask themselves how, what and where do I want to cook? Thanks for watching 👀
for my taste, those looked perfect.. I'm sure they were delicious..
Thank you, they were. ✔✔✔🥩
@@BrianEibner ur welcome bro.. my pleasure
What is the temperature on the grill that you have it on?
The two burners on the left are almost turned all the way down and right side turned as low as it goes. 0:49 I show the burner knobs. Thank you for asking and watching
Hi what’s the thermometer you used handheld
Infrared Thermometer Temperature Gun. About $15 on Amazon
Where do you get the Chicago Steak Seasoning?
Penzey's Spices, order on line or find a store. The best steak seasoning I've had and not just for steak.
Perfect 👍
Thank you 😎
Nice job.. Always keep the grease trap on the cooler side
My Woodwind caught fire (Due to not cleaning), and promptly ignited the grease trap bucket. My grill looked like one of those busted oil rigs during the first Iraq war.
How well has the side shelves held up after 2 years?
Just fine, no issues.
YUM! Love the sound of that sizzle! Great job!
The sizzle! Thank you for watching and commenting. I do have a question.
Why don't I see comments or where to leave a comment any more? I do get the comments that viewers leave me but I don't see them, either when I'm logged in or not.
Man....I just had a double double fron in n out right now.....But this shit made me hungry again...Good video man thx...
Thank you
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.
Seems awkward to scrape away from you 🥚🥓🥞
If your griddle is back to a wall how hard would it be to get to the rear grease trap. I dont have a griddle yet. I'm still weighing the pros and cons of the blackstone and the camp chef. I'm leaning towards the camp chef for several reasons.
Nice flat top griddle.
You can have one too, order today 🍻
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.
I do have grill weights, steaks were so thin 👍
ive never had beef bacon. how different is it from pork bacon?
Either have I. Yes I used bacon grease but I also meant the beef grease from the steak on flat top compared to on a grate. Thanks for commenting and watching 🍻
Your steak looked perfect. Good job.
perfect steak bud. i like adding butter, but that bacon grease looks amazing as well
👍🥓
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.
Thank you, I normally buy thicker steaks, but they were tasty.
I did not realize that cooking a steak “in its own juices” required pig juice.
It's own juices meaning not on a grate where juices drip through. Pig juice 🤣🤣. Sometimes my thoughts don't convey to words so smoothly when filming. 🍻
I was just messing with ya, Broski.
Keep doing what you’re doing.
Lmao!
Just the way i like my steaks .. lovely jubly
So high heat and what do you think 2 minutes a side for medium rare? Thanks in advance.
How thick of steaks? I go by the feel of the steak (soft, hard). They say to pinch your hand between thumb and pointer finger, far outside is rare than as you pinch moving in on your hand the medium>well. These steaks were so thin hard to cook to any less done. Thanks for asking and watching
@@BrianEibner they are probably half inch to 3/4 inch thick. I'm doing them tomorrow for Memorial Day. I've done steak several times but can't get it right LOL. Thanks for the great videos. And replying so fast.
@@jzona8956 So pretty thin. Just remember they will continue to cook while resting so pull them off the heat 5-10 degrees (depending how big/thick) before reaching desired done temp. You got this 👍🍻, also pull out of frig before cooking let rest at room temp for a bit (depending how thick & room temp).
@@BrianEibner again thank you so much for the response. I really appreciate it. Have a great Memorial Day weekend.
@@jzona8956 👍
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?
I don't think you would want to turn burners to high. There are 3 burners each burner is 30,000 BTU. I only used high to boil water, remember this is a three burner stove. 🍻
Brian Eibner I like it reaaaaaallllyyy hot to actually get a seat before you overcook the steak. Reeeealallllllllyyyy hottttt
Brian Eibner not saying you overcooked it but you know what I’m sayinnnb
@@skalimit12 Yea, they were pretty thin steaks, but still very tasty. 😎
@@skalimit12 Yes reallly hot for that sear.
For those of you coplaning you know you can turn the video off right?
Thank you, well said 🍻👍
Is great .... i am trying to order and i can not find in Europe .....
I bought a verycook simplicity 3 burner, from their German side, i live in Sweden, in Europe no Blackstone or camp chef are sold
@@carnivaldk959 Thanks for advice.
@@pet1967 This model are 28inch www.verycook.co.uk/p/279-plancha-simplicity-3-burners-enamelled-steel--51514.html#/115-colours-stainless_steel_verynox
There's two ways to enjoy steaks:
1.) Medium rare.
2.) Get the eff out of my house.
Sure, that's cool, but I'm not you. Have a great day😎😎
But he's not in your house, you're in his. :)
@@JCrook1028 Good point. The best course is to avoid eye contact to ensure no gunfire ensues, and quietly leave.
JC1028 bazinga
That's just one way.
I want to grill like that
I agree, click on the link in my description to get more Camp Chef info 👍
what meat is it? Stone temperatur?
🤔🤔Meat USDA Choice Ribeye steaks (blade end), Stone 500F. Thanks for watching
@@BrianEibner hello! I mean, the meat is what part of the cow or pork?
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!
Your welcome. Have you checked out my other videos? 🍻
A steak cooked in its own bacon fat juices🤔 genius!
😋😋👍
I do love beef bacon, soo goood :)
Good cook!!but I like mine that rare stuff...but that’s your steaks..enjoy
🙏🥩🍻
Medium! You don’t have to kill it twice
✌😎
So you fried 2 rib eyes
Then we ate 😋🍻👍
The steak isn’t cooking in its own juices. Bacon is pork. Steak is beef.
You are correct. I did use bacon fat but also there is beef fat cooking out, I was trying to get across the point that there is a different flavor from grilled to griddle. Thank you
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
Mike Brown. They both do the same thing. I have had camp chef products in the past and loved them. I went with Blackstone and I am happy with it. I am sure I'd be just as happy with CC.
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 👍🏼
Awful thin steaks, but they were tasty. Thanks for watching and commenting 🍻
Medium rare is perfect
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.
That's not a good idea, would need plenty of ventilation . I built a cook shack, check out my newest video. Could you build a "outdoor" cook area?
@@BrianEibner I see it, that looks awesome. But... it is an enclosed space. Why is that safer than inside the house? Is it because the cook shack isn't as "air tight"? Great videos, btw.
@@themistermax That's my thought "not close to air tight" and ridge vent. It does get a little hot, summer & sunny and then cooking. Really makes outdoor cooking all year possible (being comfortable) in Minnesota. 🍻
I am one of those "Medium Rare" guys.I would also use a much thicker cut. Crust AND pink.
Yeah these steaks pretty thin. Hard to cook any rarer. I do have a question.
Why don't I see comments or where to leave a comment any more? I do get the comments that viewers leave me but I don't see them, either when I'm logged in or not.
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.
Agreed, very important point you made "good steak" I buy the best I can find and afford. Thanks for sharing and watching. 🍻
Aren’t steaks on a grill cooking in its own vaporized fat?
Either way, steaks look good.
Too done for me, but sure looked good.
two minutes a side. those are thin rib eyes...enjoy bro
Yea, almost to thin. Thanks
for the record i can save bacon grease with the rear trap too chief.
Seems so awkward to scrap to the back of the flat top. Thanks for sharing and watching
Its own grease would be "beef tallow", not bacon grease.
Yes you are correct. I did use bacon fat but also there is beef fat cooking out, I was trying to get across the point that there is a different flavor from grilled to griddle. Thank you
Nice video, looks very good...
Im not quite sure but i think bacon grease comes from an entirely different animal than steak does
Great job but over cooked add some mushrooms
I'm thinking 90% of the time we have steaks we have mushrooms also. Thank you watching
Should probably level that unit…. Lol
It’s not about the thickness of the steak, it’s how you cook it
So agreed, it was very tasty🍻 . Have you seen Perfect Circle in concert?
You can collect just as much bacon grease on a Blackstone as this one.
Half of the butchers will say those are PRIME grade.
I guess it depends......
.
They're not medium rare. They're almost well done.
TallCoolDrink
Guy doesn’t know how to cook a steak. He wanted them Donald trump well done
You can collect just as much bacon grease on a Blackstone. Very strange comment that you like this griddle over a Blackstone.
I keep a jar of bacon fat in my fridge at all times. I put that SH!^ on everything!
Sweet 🥓🤘
All a good chef needs to cook a 5 star steak is a hot hot hot cast iron.
Yes also salt and pepper. Thanks for commenting and watching.
Looks over cooked but I'd still eat them, hold the chicago steak seasoning.
🍻👍
You need to buy a spatula
🤔 turner 😂
None of that rare medium rare stuff
My man 😎
Well done, but the grill beats it any day.
👍😋🍻
You can get just as much bacon grease from the Blackstone. Not sure why you would even say something like that
Blackstone known for dripping on patio. Thanks for watching and commenting.
Bruh.
Rook move not letting them rest longer. All that juice on the plate should be in the steak.
👌 sure
You're the coolest person alive, aren't you?
@@jonathan9552 🤔
bigscreen bird Rook move offering your opinion when nobody wants it or cares to read it.
@@daveg4236 👍👍✌
Who cares if its overcooked? Go make your own. lol
Yes some people do forget that I'm cooking for my family not their's. thanks for watching
Brian Eibner, my wife and I like ours well done also. Yours look great to me.
Thank you, we are not the only ones 👍
Enjoy the leather
Thee best leather ever. Give me a break, 😕one last time it doesn't have to be rare to be good 😁.
"None of this rare, medium rare stuff"???? WHAT!! HAHA!
I don't like molten grease right above my chancla's!
Cook with caution 🔥✌
3 min is a little long for a steak that thin
Yes I agree, those were so thin but tasty.
A beautiful ribeye steak cooked medium? They were already killed once why do it a second time!
🤔🤔 Ah lets see,, who am I cooking for? You no. Me yes. Thanks for watching 🍻
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.
Agreed, salt and pepper 🍻
bet it tastes just like a leather boot 😂
🤔🤔🤔👎
I invite you to see in this Playlist: n9.cl/7mct different ways of roasting bifes.
The video you are watching is included.
Over cooked for me 135 and rest
Over cooked for you but he wasn't cooking it for you so for you to say they are to done is your opinion, if you cooked a steak for him he would say it was way under done, I cringe when out to eat with people and they order their steak well done but if that's the way they like it more power to them. Furthermore he did say Medium, and I have been eating steaks for a long time and it may have been a little more then med, maybe med well but there was still some pink in the middle.
I eat my steak well done with ketchup. no worries!
Cool, thanks for sharing. It takes all types, no worries. Exactly🍻
@@BrianEibner I was just kidding. people who eat their steak well done with ketchup should be buried underneath the prisons.
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!
@@caseykelso1 wow tell him how you really feel lol