Wow thanks guys for the shout out!!!! That looked really good guys love it… glad you guys liked it.. I usually do about an inch and a half cut… I guess i should have said that haha
Now I gotta get me a griddle hahaha…. I have a pitboss pellet grill and I do reverse sear on that … it is what made me think it would be good on a griddle…
Holy macaroni!!! Not just my a ribeye, not just a seared ribeye, but a reverse seared ribeye steak...close the front door, turn off the lights and put on some Marvin Henderson music, its dinner time!!!! Great recipe and take on the best cut of meat every, another banger gents!!!
No way!! That is so incredible fam - while there are many ways to do steak, and we love them all, this is our go-to method. We are actually about to film a tomahawk steak cooked on the griddle the same way today! The video will be out in the next couple of weeks! Take care and GRIDDLE ON!🔥🔥
I use my pittboss pellet grill to smoke them on 250 degrees first until around 105-110 internal temp. Then put them on the griddle smoking HOT. Minute or two each side. So good !!!
Yes! Thank you so much for watching Mike! We plan on doing that with our Laredo this weekend! Video coming in the next few weeks! Griddle on brother!!!😁❤️🤙
Great looking steaks... love the reverse sear. I love doing them sous vide and reverse sear. But lets face it, there's no wrong way to cook a ribeye, it's all good (cough, unless it's overcooked of course)! That Pit Boss definitely goes a great sear. Happy June, and Griddle On!
Thank you brother Jason!! We’ve never done a true sous vide (I tried once with ziploc bags - epic failure…😂), would love to try it with a real cooker!! Happy June Indeed!! GRIDDLE ON FAM!!🔥🔥
Yes, I’m doing this reverse sear technique with my flat iron steaks on my flat top Pit Boss Sierra griddle. Thanks for sharing another fabulous tip. ❤️
Looks good. What we do here is smoke the steak low and slow (225) on the pellet grill till 122 internal. Then fire up the griddle on high, and also heat up the cast iron diamond weight. When the griddle is screaming, add the steaks and put the weight on top to give grill marks. Weight cooks the top and griddle the bottom, so it only takes a minute total.
Oh heck yes!! We are going to do a reverse sear using the Laredo pellet smoker and then the griddle soon, we’ll see we can’t find the diamond weight!! If not, we’ll just do one flip!😂😂🔥🔥
We are doing a combination of strips and ribeyes this afternoon, around 16 total steaks. Not sure I could try this with that many at one time but I cant wait to try some of these techniques for a smaller crowd! I usually sear around 600f, the crust is just amazing! Nothing better than a ribeye on the Blackstone !! Thanks for all the great videos and ideas !
Woohoo!!! These were so good!!! And yes, it would be a tough task with that many!!! Steak is the best like this!!! Thank you so much but watching!! Griddle on!!!😁❤️🤙
You can make a small cut every inch or so on the fat and that will keep the steak from curling up for I nice even sear…if you don’t have a press. I tried it on your pork chop video and it worked awesome! Keep up the great ideas!
You guys are killing me.You pop a video just as I am about to do almost the same thing. I just got a 2.75 lb tomahawk steak to cook for tomorrow (bday) I am doing a reverse sear, 250 on the smoker until 115-118 and on the grill at 500 for 8 mins or temp is 125 inside. You guys are having to much fun. I am calling the food police. Perfect looking inside cook. Guys you need to try a tri tip steak. Just saying, it is a game changer.
Rib eye stakes pink inside, crunchy outside, looks like I know what I'm going to make me! this father's day on the griddle, that and a couple beers will make my day, 🤔👍🤤😛
Love the video. I may try to sous vide them bad boys before I get home from work then sear on the flat top! Kerrygold is definitely the way to go fellas!!!! ☘️ 🍀
I sous vide my steaks at 116 degrees with salt, pepper & butter in the bag for 1 & 1/2 - 2 hours, then get my griddle up to 500 degrees, I Pat my steaks dry then put a thin thin layer of mayonnaise on them & sear them on the griddle about a minute on each side, they come out perfectly medium rare every time.👍🏻👍🏻🥩🥩😛😋
Sous code is definitely a process we can get behind!! We for sure need to invest in a sous vide cooker!! That sounds amazing fam!! Take care and GRIDDLE ON!🤙🤙🔥🔥
Yes! This was the plan - the steak cooked quick - after we stopped filling we checked them again and they were a near perfect pink, almost red!! Much love fam!🤙🤙
Question: After you took off the steaks for the first time and let them rest, when you put the steaks back on - what was the temp setting? Did you keep it on low? If you said, I missed it. Also, did you let the steaks rest after you took them off the second time? If so, how long? By the way, just what is the “reverse sear”? What do you mean? Where is there a reversal in this process? Thanks for all the time you put forth in making these videos.
Hi David! Thank you so much for watching… When we put them back on, we had the temperature cranked all the way on high! When we took them off the second time, we let them rest for 10 minutes. And the reason it is called a reverse sear, is because it is very common to do the seer first, then remove it from the hottest parts, and put it on a medium to medium low surface, to finish the cooking process. In this video, we start the cooking process first on the medium to medium low side, then put them on the hot surface to get that nice seared crust. We hope this helps brother! Griddle on!!!😁🤙❤️
Indeed fam! These were so good!! We discussed and the inky thing we may do differently next time, is to us a garlic butter, but that would be it!! So amazing!!🔥🔥
Now who doesn't like steak, no one that I know. I reverse see my steaks all the time. I love it also. I like the end with 2 snaps, but if you threw in a Snoopy or a Carlton dance, then that would blow the roof off the place. Just a suggestion. Thanks for the video and GRIDDLE ON DUDES.
Oh heck yes! In fact, because of how well this one turned out, we are going to do a reverse sear tomahawk this weekend on the pellet grill and finish on the Sierra! Take care brother, and GRIDDLE ON!
Looks mouthwatering! We always reverse sear steaks over charcoal. The closest we've done with griddling is smoke hamburgers and bacon dogs for a good while, with a cast iron griddle heating over the hot side or beside the offset box. Then BAM. Sear those burgers and bacon dogs crusty! Should've thought of doing the same thing with steaks & chops..... Dang
Hey there guys, I’m always busting your chops about not getting a good sear, well today is the first time I have seen a decent sear. That steak looks beautiful way to go.
Haha!! Janet!! I would totally be lying if we didn’t admit you inspired this one! We happened to be together and we we knew we were doing a reverse sear, with the comments last week (and we totally respect where you were coming from), I KNEW we had to nail this one!😂😂. We’ve had this kind of success, but it was finally nice to have the “video” proof.😜😜. Thank you for sticking it out with us, and for the kind words!💙💙
@@waltwins hey I told you, I love you guys! I just have an opinion that the Blackstone gives a much better sear. I am definitely one who speaks the truth and the truth is, you guys nailed that steak. I’m glad I inspired you guys to show what that griddle can do and how those who have it can get that great sear. Now I gotta get you guys to watch a few of my recipe videos. I started last year in memory of my friend who I took care of during his final stage of cancer and he encouraged me to start making video recipes. I don’t have many but I’m working on them I just hate the edit part. Lol have a great week. Looking forward to your next cook.
@@janethutton572 oh awesome!! Just subscribed - will definitely go back as soon as I have a chance! Thank you as always Janet!! Take care and GRIDDLE ON!💙💙
I’ve been doing reverse sear for only a few months and I really like it. In fact I’m dropping a video this Thursday 6/9/22 showing a reverse sear tri tip on my Pit Boss pellet grill. Turned out perfect!! Y’all take care my bearded brothers!! 🤙🏼👍🏼👊🏼😋🍺
This inspired me to do a NICE couple fillet "tips". Basically a "Butcher's Treat" with best flavor and texture but too ugly to sell, cut with a fork steaks and a top sirlion just in case. Miss Kathy marinated them in a terriaki marinade so I picked them up off the griddle to reach temp without the marinade burning then put the steel to them for a quick sear. These are the things that make life GRAND. Sautéed mushrooms and onions, well, just because we could and a fresh green salad. What else do we need? Oh yeah, a big cold glass of Southern Sweet Rasberry Tea and a pup who was HAPPY to handle any fat or gristle that "fell" off my plate into his. It was a GOOD EVENING....😋😋🐶
Thank you so mini Bobbi! You know, we really need to trust ourselves more! We pulled these from the sear and cut, but right after we wrapped the video, we went back to the steak and it was a perfect medium rare!! Oh well, regardless it was absolutely amazing!!🔥🔥
Guys, love all your videos and I cook everything on the flat top. My question is that the griddle was set at low when you first put them on but was off for ten minutes. So did you sear on low or turned off at first?
Hey fam, thank you so much for watching and the support! When we pulled the steaks, we cranked the burner to high and let it come up past 400 (middle and closest burner to the camera). That’s how we got the sear. Hope this helps!🤙🤙
Thanks for your reply, but my question is in the beginning of the video the griddle was on low. But what did you mean when you said the griddle was off for ten minutes. Thanks much
Awesome steaks, Brothers!! Love this version of a reverse sear!! Maybe a thicker steak would have worked out absolutely perfect, but I would eat those rib eyes all day!
Thank you so much for watching! We didn’t notice any difference - in fact, the only thing we’d do differently next time, is to cook the steaks in garlic butter for that extra flavor!! So good!!🔥🔥
The steaks look awesome the cook was awesome but you know I'm going to give you guys a hard time cuz I love you guys got to sharpen that knife you're sawing it like it's a log LOL I love you brother
Joe! It’s like you are on our phone conversations! We will be doing a tomahawk that way soon!!! It may be a few weeks before the upload, but it will be happening this weekend! Thanks for watching brother! Griddle on!!😁🤙❤️
Great video, but I just want to gently ask. Are you guys done with the Blackstone griddle? I haven't seen a video in a long time where you have used it. And I've been playing catch up on things. I'm feeling a little upset that I invested over 500$ last June to be seeing you guys standing behind this now after everything you have shown and taught me from the Blackstone side of the house. Thank you gents!
Hey fam! Thank you for watching and for the honest and respectful question - we’ve gotten hammered by many in the Blackstone community, which while we expected some push back, the outright hateful comments really shook us. We have every intention of still delivering content that can be done on all griddles. When we were cooking on the Blackstone, we understood there were Camp Chef and other flat top grill people who were learning from us, so we felt the transition would be the same here. Unfortunately, many didn’t feel the same way, or look at it that way. We cooked on the Blackstone for 2 years, and still respect the company and products - they’re awesome! We tried a few times to work formally with Blackstone, but never heard back, or even told they would not work with us, or had no intention to. Unfortunately, there were even instances where some made it clear they didn’t care much for us (a literal comment from Blackstone to one of our viewers: “we are not associated with the WALTWINS”). We have no hard feelings, but understand Blackstone does not work directly with influencers. We were beyond honored and humbled that Pit Boss not only wanted to work with us, but wanted us to kind of be the face of some of their griddles! It was a dream-come-true, made even better by the fact that the company has treated us like family. So, we still have many of our Blackstone fam who still watch and comment, and we love it! We hope you understand brother, as we’ve always appreciated your support. I normally don’t leave such long comments, but the respectful nature of your comment warranted our best explanation. As with most things, there is much more to the story, and it was not a decision we took lightly! Much love fam, GRIDDLE ON!
We haven’t yet, but will definitely put it on our short list, because it has been suggested so much’ thank you so much for watching Jason! Griddle on brother!!!😁❤️🤙
Brethren! Those rib-eye steaks 🥩 look absolutely amazing! Holy Schmoly! Mouthwatering deliciousness. Get that steak in belly and take my money 💰. This can go on the fine dining menu on the #Waltwins food truck. Griddle on!
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Wow thanks guys for the shout out!!!! That looked really good guys love it… glad you guys liked it.. I usually do about an inch and a half cut… I guess i should have said that haha
Haha!!! Thank you so much brother!! We were happy with the turn out for our first time - so good!! Much love fam, GRIDDLE ON!🤙🤙🔥🔥
Now I gotta get me a griddle hahaha…. I have a pitboss pellet grill and I do reverse sear on that … it is what made me think it would be good on a griddle…
@@waltwins that would be awesome! Or vice versa! A real good friend of mine just moved to north port!
Oh Yea!!! Another Awesome cook from my two favorite Crazies!!! D-Lish as always!!! Much Luv Fam!!! GRIDDLE ON!!!
Woot woot!! Thank you brother!! These were awesome - we’d serve these up at Brett’s Brickyard Bistro and Steakhouse!😂😂🔥🔥
Holy macaroni!!! Not just my a ribeye, not just a seared ribeye, but a reverse seared ribeye steak...close the front door, turn off the lights and put on some Marvin Henderson music, its dinner time!!!! Great recipe and take on the best cut of meat every, another banger gents!!!
Haha!! Do you hear that?! We got Marvin Henderson music playing now brother, bring your taste buds, cuz they goin’ dancin’ tonight!!🤙🤙🎉🎉
THAT STEAK LOOKED GREAT
Thank you so much brother! It was sooooo good!!! Griddle on!!!😁🤙❤️
Just tried this and followed step by step your instructions. Best steak i have ever had ever!
No way!! That is so incredible fam - while there are many ways to do steak, and we love them all, this is our go-to method. We are actually about to film a tomahawk steak cooked on the griddle the same way today! The video will be out in the next couple of weeks! Take care and GRIDDLE ON!🔥🔥
YES!! Number 100 on the likes and got a 100% great cook. Not to mention finding ribeye on sale!
Woot woot!! Thank you so much for the love fam!! This was perfection!!🔥🔥
Interesting Brothers, thanks for sharing 👍👍👍🇺🇸
Thank you for watching fam! They turned out perfect!!🔥🔥
Reverse sear is the best! Good job boys! Keep it up!
Woot woot!! Thank you so much fam!! Seriously so frickin’ good!!🤙🤙
Son!!!!!! I cannot wait to try this!!!
Woot woot!! Heck yes brother!! So freaking good!!🔥🔥
I use my pittboss pellet grill to smoke them on 250 degrees first until around 105-110 internal temp. Then put them on the griddle smoking HOT. Minute or two each side. So good !!!
Yes! Thank you so much for watching Mike! We plan on doing that with our Laredo this weekend! Video coming in the next few weeks! Griddle on brother!!!😁❤️🤙
Great looking steaks... love the reverse sear. I love doing them sous vide and reverse sear. But lets face it, there's no wrong way to cook a ribeye, it's all good (cough, unless it's overcooked of course)! That Pit Boss definitely goes a great sear. Happy June, and Griddle On!
Thank you brother Jason!! We’ve never done a true sous vide (I tried once with ziploc bags - epic failure…😂), would love to try it with a real cooker!! Happy June Indeed!! GRIDDLE ON FAM!!🔥🔥
Yes, I’m doing this reverse sear technique with my flat iron steaks on my flat top Pit Boss Sierra griddle. Thanks for sharing another fabulous tip. ❤️
Wahoo!! Thank you so much for watching fam!! This is the way to do it for sure!!💙💙🔥🤙
Wow! Another one I have not thought of. Keep up the good work guys!
Thank you fam!! We love getting to show different ways to do these great cooks!🤙🤙
Looks good. What we do here is smoke the steak low and slow (225) on the pellet grill till 122 internal. Then fire up the griddle on high, and also heat up the cast iron diamond weight. When the griddle is screaming, add the steaks and put the weight on top to give grill marks. Weight cooks the top and griddle the bottom, so it only takes a minute total.
Oh heck yes!! We are going to do a reverse sear using the Laredo pellet smoker and then the griddle soon, we’ll see we can’t find the diamond weight!! If not, we’ll just do one flip!😂😂🔥🔥
Great idea. I always cook indirect on my Egg until 115-120 then a very hot sear on my griddle. Will definitely try this!
Yes!!! It’s a game changer for sure Jake! Thank you so much for watching brother! Griddle on!!!😁❤️🤙
We are doing a combination of strips and ribeyes this afternoon, around 16 total steaks. Not sure I could try this with that many at one time but I cant wait to try some of these techniques for a smaller crowd!
I usually sear around 600f, the crust is just amazing! Nothing better than a ribeye on the Blackstone !! Thanks for all the great videos and ideas !
Woohoo!!! These were so good!!! And yes, it would be a tough task with that many!!! Steak is the best like this!!! Thank you so much but watching!! Griddle on!!!😁❤️🤙
You can make a small cut every inch or so on the fat and that will keep the steak from curling up for I nice even sear…if you don’t have a press. I tried it on your pork chop video and it worked awesome! Keep up the great ideas!
Excellent suggestion fam! It turned out being great, but good thing to keep in mind if it pulls too tight. Take care and GRIDDLE ON!🤙🤙🔥🔥
You guys are killing me.You pop a video just as I am about to do almost the same thing. I just got a 2.75 lb tomahawk steak to cook for tomorrow (bday) I am doing a reverse sear, 250 on the smoker until 115-118 and on the grill at 500 for 8 mins or temp is 125 inside. You guys are having to much fun. I am calling the food police. Perfect looking inside cook. Guys you need to try a tri tip steak. Just saying, it is a game changer.
Haha!!! MrHarry!! Great minds think alike!🤗 Always so good to see you brother! Griddle on!!!😁🤙❤️
Rib eye stakes pink inside, crunchy outside, looks like I know what I'm going to make me! this father's day on the griddle, that and a couple beers will make my day, 🤔👍🤤😛
Haha!!! Yes!!! Cheers brother!!!😁🤙❤️🍻
Love the video. I may try to sous vide them bad boys before I get home from work then sear on the flat top! Kerrygold is definitely the way to go fellas!!!! ☘️ 🍀
Yes!!! That will be an amazing way to do if!!! Thank you so much for watching! Griddle on!!😁🤙❤️
I sous vide my steaks at 116 degrees with salt, pepper & butter in the bag for 1 & 1/2 - 2 hours, then get my griddle up to 500 degrees, I Pat my steaks dry then put a thin thin layer of mayonnaise on them & sear them on the griddle about a minute on each side, they come out perfectly medium rare every time.👍🏻👍🏻🥩🥩😛😋
Sous code is definitely a process we can get behind!! We for sure need to invest in a sous vide cooker!! That sounds amazing fam!! Take care and GRIDDLE ON!🤙🤙🔥🔥
I will try this using skirt steak in a few days. Just got a griddle as a father's day present and I'm looking for recipes. Loved the video!
Yes!!! Welcome to the good life brother! And thank you so much for watching! Please don’t hesitate to reach out! Griddle on Christian!!!😁❤️🤙
Reverse searing is one of my favorite cooking methods. You can make a really great thick steakhouse burger that way too.
Yes!!! Thank you so much got watching! Great to see you as always!! Griddle on!!!😁🤙❤️
Now you did it !!!!! Now I want a steak great video boys.... PS.. Is it raining there. ? Thank you Frank from montana....
Thank you so much brother! It wasn’t raining, but it was overcast for sure. Cheers fam!!🔥🔥
I pull at 115, rest then sear and use garlic butter. Steaks are really good on the griddle
Yes! This was the plan - the steak cooked quick - after we stopped filling we checked them again and they were a near perfect pink, almost red!! Much love fam!🤙🤙
Question: After you took off the steaks for the first time and let them rest, when you put the steaks back on - what was the temp setting? Did you keep it on low? If you said, I missed it. Also, did you let the steaks rest after you took them off the second time? If so, how long?
By the way, just what is the “reverse sear”? What do you mean? Where is there a reversal in this process?
Thanks for all the time you put forth in making these videos.
Hi David! Thank you so much for watching… When we put them back on, we had the temperature cranked all the way on high! When we took them off the second time, we let them rest for 10 minutes. And the reason it is called a reverse sear, is because it is very common to do the seer first, then remove it from the hottest parts, and put it on a medium to medium low surface, to finish the cooking process. In this video, we start the cooking process first on the medium to medium low side, then put them on the hot surface to get that nice seared crust. We hope this helps brother! Griddle on!!!😁🤙❤️
Way to go guys that looked amazing my mouth was watering at the end reverse sear is the only way to go cheers👍🔥❤️
Haha!! Yes!!! Definitely the way to go Larry! Griddle on brother!!!😁❤️🤙
Oooooo that looks delicious! 🔥
Woot woot!! Thank you brother! I’m sure you would slay this steak!!🤙🤙💪💪
Great sear on those steaks fellas. I bet they tasted awesome 👍👍😎
Thank you so much brother! We were more than happy with how this one turned out!!🤙🤙🔥🔥
GREAT VIDEO. This looks amazing, I could almost taste em, thank you for sharing my brothers. GRIDDLE ON!!
Woot woot!! Thank you so much brother!! We were so stoked with the results!!🔥🔥
Those ribeyes look frickn 🔥🔥🔥!! No sauce needed 👊🏼😎🤙🏼! Cheers Ma Brotha’s, awesome episode Gent’s
Indeed fam! These were so good!! We discussed and the inky thing we may do differently next time, is to us a garlic butter, but that would be it!! So amazing!!🔥🔥
@@waltwins yesss, garlic butter would send it over the top ✊🏼🧐👌
Now who doesn't like steak, no one that I know. I reverse see my steaks all the time. I love it also. I like the end with 2 snaps, but if you threw in a Snoopy or a Carlton dance, then that would blow the roof off the place. Just a suggestion. Thanks for the video and GRIDDLE ON DUDES.
Haha!! Heck yes!! I gotta remind Brett he needs to throw in a sweet dance move!!😂😂🔥🔥
There's only one thing better looking than those steaks. A picture of me eating them...lol Great job!
Haha!! #FACTS🤙🤙🤙🤙🔥🔥🔥🔥
Looks great I like to throw my steaks on the pellet grill at 160 and smoke tell 110 degrees then drop them on the griddle only way I do steaks now
Oh heck yes! In fact, because of how well this one turned out, we are going to do a reverse sear tomahawk this weekend on the pellet grill and finish on the Sierra! Take care brother, and GRIDDLE ON!
Looks mouthwatering! We always reverse sear steaks over charcoal. The closest we've done with griddling is smoke hamburgers and bacon dogs for a good while, with a cast iron griddle heating over the hot side or beside the offset box. Then BAM. Sear those burgers and bacon dogs crusty! Should've thought of doing the same thing with steaks & chops..... Dang
Brad! Trust sounds amazing!!!🤤🤤🤤
Thank you so much for watching brother! Griddle on!!😁🤙❤️
I had absolutely NO doubt those steaks would be perfect! Man, they look so good!😋 Cheers..... My Brothers!
Haha! Thank you brother!! We still have dreams of doing a Roadtrip someday, and to get to cook with Man Kitchen Recipes in NM!!🤙🤙💪💪
Hey there guys, I’m always busting your chops about not getting a good sear, well today is the first time I have seen a decent sear. That steak looks beautiful way to go.
Haha!! Janet!! I would totally be lying if we didn’t admit you inspired this one! We happened to be together and we we knew we were doing a reverse sear, with the comments last week (and we totally respect where you were coming from), I KNEW we had to nail this one!😂😂. We’ve had this kind of success, but it was finally nice to have the “video” proof.😜😜. Thank you for sticking it out with us, and for the kind words!💙💙
@@waltwins hey I told you, I love you guys! I just have an opinion that the Blackstone gives a much better sear. I am definitely one who speaks the truth and the truth is, you guys nailed that steak. I’m glad I inspired you guys to show what that griddle can do and how those who have it can get that great sear. Now I gotta get you guys to watch a few of my recipe videos. I started last year in memory of my friend who I took care of during his final stage of cancer and he encouraged me to start making video recipes. I don’t have many but I’m working on them I just hate the edit part. Lol have a great week. Looking forward to your next cook.
@@janethutton572 oh awesome!! Just subscribed - will definitely go back as soon as I have a chance! Thank you as always Janet!! Take care and GRIDDLE ON!💙💙
I’ve been doing reverse sear for only a few months and I really like it. In fact I’m dropping a video this Thursday 6/9/22 showing a reverse sear tri tip on my Pit Boss pellet grill. Turned out perfect!! Y’all take care my bearded brothers!! 🤙🏼👍🏼👊🏼😋🍺
Brother!!! Yes!! We will definitely tune in!!! Much love fam! Griddle on!!!😁🤙❤️
Can’t wait until the sierra is back in stock @ Walmart
Agreed!! We hope they restock soon!!🤙🤙
FANTASTIC!!!
Thank you so much fam!! They’re were so good!!🤙🤙
This inspired me to do a NICE couple fillet "tips". Basically a "Butcher's Treat" with best flavor and texture but too ugly to sell, cut with a fork steaks and a top sirlion just in case. Miss Kathy marinated them in a terriaki marinade so I picked them up off the griddle to reach temp without the marinade burning then put the steel to them for a quick sear.
These are the things that make life GRAND.
Sautéed mushrooms and onions, well, just because we could and a fresh green salad. What else do we need? Oh yeah, a big cold glass of Southern Sweet Rasberry Tea and a pup who was HAPPY to handle any fat or gristle that "fell" off my plate into his. It was a GOOD EVENING....😋😋🐶
I find that butter saves the day when I overcook a steak. Still plenty juicy and flavorful, even if it wasn't the perfect medium rare you hoped for👍😊
Thank you so mini Bobbi! You know, we really need to trust ourselves more! We pulled these from the sear and cut, but right after we wrapped the video, we went back to the steak and it was a perfect medium rare!! Oh well, regardless it was absolutely amazing!!🔥🔥
Looks tasty
Thank you for watching fam! These were just about the best we’ve made!!🔥🔥
@@waltwins hell yeah dudes, going to have to give it a go in the next few days since crawfish boiling season is just bout done lol
Sheeeew doggie that looks yummy!
Haha!!! Woohoo! Thank you so much!!! It was sooooo good!!! Griddle on!!!😁🤙❤️
Guys, love all your videos and I cook everything on the flat top. My question is that the griddle was set at low when you first put them on but was off for ten minutes. So did you sear on low or turned off at first?
Hey fam, thank you so much for watching and the support! When we pulled the steaks, we cranked the burner to high and let it come up past 400 (middle and closest burner to the camera). That’s how we got the sear. Hope this helps!🤙🤙
Thanks for your reply, but my question is in the beginning of the video the griddle was on low. But what did you mean when you said the griddle was off for ten minutes. Thanks much
@@robertrynkus2899 found it - we stated the griddle was “on” for ten minutes, meaning that even though it is low, the griddle gets really hot. 🤙🤙
This looks excellent, but I think I need to do a steak masterclass 😉 Love you both!
Haha!! Indeed fam - we’ll call me time before we hit the steaks!!💪💪🔥🔥
Awesome steaks, Brothers!! Love this version of a reverse sear!! Maybe a thicker steak would have worked out absolutely perfect, but I would eat those rib eyes all day!
Rob!!! After ten more minutes, they were perfectly pink inside!!! So good!🤤🤤🤤
Thank you so much as always brother! Griddle on!!!😁❤️🤙
Yummy tasty !
Thank you so much fam! These were so good!!🤙🤙
Do you lose any of the flavor you get this way that you g get with the traditional way when you bast with garlic, butter and a seasoning?
Thank you so much for watching! We didn’t notice any difference - in fact, the only thing we’d do differently next time, is to cook the steaks in garlic butter for that extra flavor!! So good!!🔥🔥
The steaks look awesome the cook was awesome but you know I'm going to give you guys a hard time cuz I love you guys got to sharpen that knife you're sawing it like it's a log LOL I love you brother
Haha!! Yessir!! We are usually really good about it - never again fam!💪💪🔥🔥
Use the smoker for the first part,then sear it on the griddle.so damn good
Agreed, we wanted to try just a griddle-only cook - turned out amazing!!🤙🤙
You should try using the pellet grill then sear on griddle
Joe! It’s like you are on our phone conversations! We will be doing a tomahawk that way soon!!! It may be a few weeks before the upload, but it will be happening this weekend!
Thanks for watching brother! Griddle on!!😁🤙❤️
Great video, but I just want to gently ask. Are you guys done with the Blackstone griddle? I haven't seen a video in a long time where you have used it. And I've been playing catch up on things. I'm feeling a little upset that I invested over 500$ last June to be seeing you guys standing behind this now after everything you have shown and taught me from the Blackstone side of the house. Thank you gents!
Hey fam! Thank you for watching and for the honest and respectful question - we’ve gotten hammered by many in the Blackstone community, which while we expected some push back, the outright hateful comments really shook us. We have every intention of still delivering content that can be done on all griddles. When we were cooking on the Blackstone, we understood there were Camp Chef and other flat top grill people who were learning from us, so we felt the transition would be the same here. Unfortunately, many didn’t feel the same way, or look at it that way. We cooked on the Blackstone for 2 years, and still respect the company and products - they’re awesome! We tried a few times to work formally with Blackstone, but never heard back, or even told they would not work with us, or had no intention to. Unfortunately, there were even instances where some made it clear they didn’t care much for us (a literal comment from Blackstone to one of our viewers: “we are not associated with the WALTWINS”). We have no hard feelings, but understand Blackstone does not work directly with influencers. We were beyond honored and humbled that Pit Boss not only wanted to work with us, but wanted us to kind of be the face of some of their griddles! It was a dream-come-true, made even better by the fact that the company has treated us like family.
So, we still have many of our Blackstone fam who still watch and comment, and we love it! We hope you understand brother, as we’ve always appreciated your support. I normally don’t leave such long comments, but the respectful nature of your comment warranted our best explanation. As with most things, there is much more to the story, and it was not a decision we took lightly! Much love fam, GRIDDLE ON!
Steaks need a fire to me ...i just bought this sierra last night and im nervous about steak on it as a whole
Totally understood man! All we can say is, it’s worth giving a try!! Much love, GRIDDLE ON BROTHER!!🔥🔥
Ooohhhhh la-la 😋
Haha! Thank you! It was incredible!!🔥🔥
Have you guys tried to sous vide the steaks up to your desired temp then searing it on the griddle? It's a game changer.
We haven’t yet, but will definitely put it on our short list, because it has been suggested so much’ thank you so much for watching Jason! Griddle on brother!!!😁❤️🤙
Brethren! Those rib-eye steaks 🥩 look absolutely amazing! Holy Schmoly! Mouthwatering deliciousness. Get that steak in belly and take my money 💰. This can go on the fine dining menu on the #Waltwins food truck. Griddle on!
Haha!! Yes, the Fine Dining section of the food truck seating area!!😂😂🔥🔥💙💙
As long as you get a crust and the steak is not shoe leather cook it how you like. Nice job.
Absolutely fam - this was such a fun one and we were so happy to get a great crust!! Take care!🤙🤙
Get over to wildfork
Haha! Yes!! I was checking out some of their goods the other day - trying to talk my wife in to letting me get an order together!!😂😂🤙🤙
thicker cut steaks will help
Agreed! Unfortunately, we’re so limited with what we can get these days…🤙🤙
@@waltwins oh I am sure. Prices are stupid high
Camera guy is not very good. Please keep the camera steady. Steaks look fantastic.
Good call - I definitely could have done a better job - typically I pay better attention or we use a stabilizer. The steaks were amazing! Take care!🤙🤙