Now, I am a steak/grill/smoker master, SCA Member and anyone who has ever eaten at my house will tell you. , I have been saying for years that medium tasted better than med/rare….Now I can use the proper verbiage and science to explain why that is!!! THANK YOU!!! This is the BEST steak video I have EVER seen!!! So glad I just bought a Blackstone and started watching these videos…BRILLIANT!!!!
I first started "griddling" my steaks, emulating you. I raised the steak game tremendously when you introduced me to the Rosemary/garlic game. That combo on top of a steak is THE BOMB!! Thank you, Chef Nate, my carnivore family appreciates you sharing your wisdom!
I cooked my favorite steak to-date after watching this! 🙌🏻 I was a lot more confident choosing my steaks in the store as well, looking for that intramuscular fat! Thank you!
I’ve been cooking my steaks that way in my black skillet for 30 years at the end I add the butter, garlic and baste it for about 1 minute on each side let me tell you it’s the best steak you will ever eat! Now I do it the same way except now I do it on my blackstone and at the end I put the garlic, butter and rosemary on the griddle and kinda move the steak around then flip and it’s done! I didn’t use rosemary back then and added the rosemary about 3-4 years ago! Quick note I use extra virgin olive oil
Cooked my first griddle steak (as well as first cook on my new griddle) today after watching this. Came out better than I expected. Tender and juicy. Not sure grill is seasoned right but time will tell.
Thank you so much for this video!!!! The garlic rosemary butter upped my steak game that I was convinced could not be upped.....and I can cook a perfect steak (filet mignon) on a Weber propane grill like no other..... I love the science behind it as well. The griddle is new to me for the past 4 months, and I am in love! Also even though I’m old (52) I love all the movie references and thought I was the only one who lived life through movie quotes! Keep up the great ideas!
Dang! 10 points for some production knowledge! Thanks for hanging out with us Matt. We pride ourselves in presentation… both food and video quality. Thanks for noticing
I will definitely do it. All I have done with steaks is lump charcoal and low and slow for 45 minutes. They always have a melt in your mouth finish like that. But believe me, I will definitely put the griddle test to them as well. Thank you for your patience and time showing us
I love the science behind fine cooking. Seriously, if you know WHY something works it is easier to obtain the desired result. Keep on being nerdy. Love your videos.
I've slways cooked a less lean steak medium for that very reason, exactly as you guys did there. I'm so pleased to hear you guys officially approve the technique! 😊
Nate is sort of correct. Fat starts to melt at 130 degrees. Medium rare is 130-140; 130 being the low end and 140 being the medium rare plus. If you want the juiciest (most flavor from fat) steak, you need to cook it to at least 130 and then rest. The exception would be a tenderloin (Filet Mignon) which has very little intra-muscular fat, so you can cook it to a lower temp and still maintain that beefy, juicy flavor. So I would disagree with his claim that you need to cook meat to medium. If you remember fat starts to melt at 130,,,use that to cook to whatever temp you prefer.
I just finished cooking a ribeye and garlic butter for dinner, and my wife said I have to cook steaks with garlic butter from now on, thanks for the info on steaks and garlic butter
Great explanation as to why these things work. I can do veggies on the Blackstone like nobody's business but never could do steak to my satisfaction as I could on a regular flame grill. I knew there had to be a technique to it. Definitely trying these tips out next time. I always liked the liquid Moores marinate but it always tasted like the the meat was steamed on the Blackstone and now I know why. Definitely doing the bacon fat thing though. 😋
Dude!!! My mind is again blown! Ok...I'm going to cook just sirloin feom omaha steak tonight. I still feel like I understand so much more now. Still nervous but working on it. Blaxkstone griddle is so new to me but getting better. Look....I am dyslexic and even I GET WHAT YOUR SAYING. Awesome man! ❤
Wow, never see Alton Brown in a hat. Glad you explained osmosis correctly though! Some people think osmosis is bringing? That my friend is diffusion. Love the show great job guys!
It's okay to be nerdy! I love cooking science, weather and farming! Farm by day cook for my family! Work on people around the community's computers, I am as nerdy as they come! But I look like both of y'all! Bearded old school dood! Remember we grew up with Bill Nye the science guy!👍😎👊
Extremely awesome. We can get recipes any time but when we get science behind the why and how to cook certain things count me in. Make no mistake I still like the recipes but sometimes you gotta let the nerd run loose for a bit. 🤓
I will give you a thumbs up for the school room education on the subcutaneous fat , intra fat, and intro fat, but med rare reverse sear is the way to go in my thought
@@ItsAPartywithNateandCJ Hey Nate - As it turned out... - My raw Sirloin steak came with a hot 700-deg. cooking lava stone, and I cooked each piece to my liking, along with mushrooms and a lobster tail. It was an 'epic' meal by all counts. I'm back home now and hugged my Blackstone griddle when I arrived - lol
I love my steaks FLAME BROILED 2 1/2" thick and BLOODY RARE. My favorite seasonings is? McCormick Montreal Steak Seasonings YUM Oil i use as a binder is? Olive oil or Butter! It also helps to char the steaks. I use a mixture of Charcoal, Mesquite Wood Chips, and Onion Peels on the coals. My favorite kind of steak is PORTER HOUSE CUT. Then T Bone, last is Ribeye Tomahawks or Ribeye's. Again it must have a Onion Smoke Flavor Oh Lord YUM That is the perfect steak in MY BOOKS 👌
Great video. I am a huge proponent of dry brining meats before they hit the grill. Have 2 Blackstone Grills, one for the camper and one at home. This method with New York’s will be on the menu this weekend, Costco always had a great price on Prime cuts
@@BlackstoneGriddles They were excellent, love the flavor and the the crust on the steaks. Previously have done a reverse sear on a pellet grill then to my Weber, the Blackstone is next level stuff, thanks!
Awesome video brother! The explanation of fats within and on a steak is perfect and has really helped me on my steak cooking skills! Much appreciated!!
Medium rare is usually 135 internal....removed off the grill at around 120. It continues to rise in temperature as it rests. So I will stick with medium rare.
Love the nerd out! When you asked what the outside fat was I wanted to reply pork rind. Lol great video. You and CJ are great together, like a married couple. We binge watch both shows😃.
Right on! Welcome to the fam my friend! Go for a thick cut steak for 2 rather than 2 smaller steaks and you’ll hit your target temp a lot easier. Thanks for watching!
He's right about medium. I used to eat my ribeyes medium rare all the time because I was told over and over again that anything past medium rare was ruining the beef. However, the fat never renders enough at medium rare and the meat is just too chewy and sometimes gamy. Medium allows the fat to render and char giving it the most delicious flavor and texture in my opinion.
I'm not gonna knock this video because I believe there is a lot of truth but I will tell you as a fact I've had steak at a butcher shop cooked on a cheap gas grill and was thin cut (about a quarter inch) and it was absolutely delicious. Juicy, tender and so much flavor. To all you claiming there is a certain way to make steak let me say I'm glad I don't listen. LMAO. Great vid here and very good tips for people learning about cooking steaks.
I wanted to cook my husband a special steak for Father’s Day so I tried to imitate you. I’ll never be a ‘Chef Nate’ but my husband loved it and was impressed. I appreciate the science behind this cooking technique as I feel you only do well if you understand the why. Thank you!!
I am so glad I found you. I have always had an issue with cooking steak, this video is so helpful thank you for sharing your wisdom 😊. Also, I love your energy and your nerdy self. 😂. I just have one question if you don’t mind. I know one of my issues with cooking steak is I never know how long to cook it on either side. Do you have any advice on timing? Keep doing what you do, it is awesome 😎
Great video. I would have liked to have been advised as to the time on the grill and what the final temps are. What temp did you have your griddle at when grilling.
So I had to break out the ole lappy and pull up your ribeye video again! Karey is goin out of town next week and I will be home alone. With my Blackstone. And a juicy ribeye!
I really enjoyed this video! Very informative, really helped me understand the cooking process better. Hopefully after some practice I can put this to good use. Great job!
Thanks Dani! I’ve always felt that understanding WHY gives me better reference to WHAT I’m doing. Thanks for always being in the comment section my friend
So I haven’t even watched the video yet…. But I’m going to say it…. We drop a Nate video the day before CJ’s so it gets watched. Hoping we get to hear CJ get a couple jabs in? Please don’t disappoint CJ! I’m in your corner!
You are correct that to render intramuscular fat, you only need 125-130F. However, you can remove from heat slightly under 125F and the carry-over heat will continue to render the fat, leaving you with an amazing med-rare steak. I thought you'd explain carry-over heat when you talked about the importance of resting. Good video overall but I fear a good portion of viewers will overcook theirs. It'll still be a good steak, but not as tender as it could be if pulled just a bit sooner.
BODY it does not get any better than that ,,,,,, amazing video ,,, i my self have many issues with the steaks i have not figure out how to cook a steak the right way ,,,, but hey your video and other i already watched maybe an only maybe i will get lucky ,,,, thank,s so much for taking the time to show us dome found people how to do this ,,,,,,,,,, look,s great
Wow! Thanks so much Luke! I’ve been guilty of missing this point for a lot of years… on a thick cut steak, it make total sense. Access and render the fat throughout to maximize flavor.
Definition of Osmosis is wrong. It is where a balance of a solution (salt) occurs inside and outside the steak, true water from inside the steak comes up but then goes back in with the salt to equalize the outside and inside. Dictionary def: "the tendency of a fluid, usually water, to pass through a semipermeable membrane into a solution where the solvent concentration is higher, thus equalizing the concentrations of materials on either side of the membrane."
@@ItsAPartywithNateandCJ just got mixed signals on the med. rare comment. Great looking steaks!! We actually let them marinate as long as possible with seasoning prior to searing. “Uncle Chris’s” seasoning is your friend!!!
This was very interesting. I’ve always been a medium rare guy, but you’ve convinced me to switch to medium! One question as I am a little confused. I never saw you move the steaks from the hotter side to the cooler side? Did you move them to the cooler side after searing or just keep them on the hot side?
I should’ve gone a bit deeper on that part. Depending on the size of your steak, 3-4 minutes per side on HIGH heat and then move it over to the cooler side to slow down the cooking. Go FAST at first then slow it down. The main thing to try is a thicker cut for 2 rather than 2 individual steaks.
I tried this today using filets and they turned out GREAT! It was really good having a crispy side and a soft, buttery side...a bacon/salty/peppery side and a buttery/rosemary/garlic side. I tried the extra step of marinating the steaks in Lea&Perrins overnight. Outstanding! Love it when an experiment/learning experience turns out so delicious.
Chlorophyll? More like Borophyll! LOL! Question, you said deckle when talking about the ribeye, I thought that's the spinalis? I'm nervous about this medium thing. I'm making steak tonight, maybe I'll take it to 130* instead of 125* - I'll tag you in the results, good or bad LOL.
😂🤣 solid quote my friend! So technically speaking, the correct terminology is “spinalis dorsi” referring to the actual name of the muscle. Deckle is the common term for that piece… also called Ribeye Cap.
Nate the professor?? 🤔 Thought I was in culinary class!! 🤣 J/K Absolutely fantastic video and super learning experience brother!! I totally agree with the medium temp. Has always been my favorite and juiciest steaks. I definitely need to go thicker though!! Totally appreciate you sharing this!! 👊🏻🍻😋
Wow, those steaks looked amazing. I could taste them thru the Interwebs 🤣.. I try for that exact level of medium and have failed so far. The closest I get is when I sous vide to med rare and finish on my Blackstone.
I should’ve mentioned Sousvide. The longer the steaks are in the Sousvide, the better render you get in the deeper internal fat. I’m gonna do an episode on that for sure. Thanks for the reminder my friend
This is an awesome video!!!!! I love the chemistry of both you and CJ. CJ is more bro since and you are more technical since and it is an excellent balance!!! Keep doing what you’re doing!!!!
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
Now, I am a steak/grill/smoker master, SCA Member and anyone who has ever eaten at my house will tell you. , I have been saying for years that medium tasted better than med/rare….Now I can use the proper verbiage and science to explain why that is!!! THANK YOU!!! This is the BEST steak video I have EVER seen!!! So glad I just bought a Blackstone and started watching these videos…BRILLIANT!!!!
I first started "griddling" my steaks, emulating you. I raised the steak game tremendously when you introduced me to the Rosemary/garlic game. That combo on top of a steak is THE BOMB!! Thank you, Chef Nate, my carnivore family appreciates you sharing your wisdom!
Chef Nate is a wealth of food knowledge for sure. Thanks for watching Rob!
Right?! The garlic, herb and butter move is so simple but over the top delicious! I’m so glad you dig it my friend!
Same!!
Nate, I think it's great that you nerd out. I learn so much on your show and I and my family thank you for passing on all your knowledge!
Thanks for watching Gina! Let us know how your next steaks turn out!! Better yet, tell your family to let us know 😃
I knew I was your favorite 🤣😂🤣
@@ItsAPartywithNateandCJ 🤣😁
That Princess Bride reference at the end was golden. Don't think we didn't notice.
I cooked my favorite steak to-date after watching this! 🙌🏻 I was a lot more confident choosing my steaks in the store as well, looking for that intramuscular fat! Thank you!
Thank you for pointing out "searing does not lock in juices" for those that did not know. Very educational Nate Nye.
😂🤣😂 I gotchu my friend
I’ve been cooking my steaks that way in my black skillet for 30 years at the end I add the butter, garlic and baste it for about 1 minute on each side let me tell you it’s the best steak you will ever eat! Now I do it the same way except now I do it on my blackstone and at the end I put the garlic, butter and rosemary on the griddle and kinda move the steak around then flip and it’s done! I didn’t use rosemary back then and added the rosemary about 3-4 years ago! Quick note I use extra virgin olive oil
I really thought I was going to get annoyed at the video but Nate I have to give it to you, I learned a few things today.
Glad you stuck around Shane. Thanks so much for watching
Thanks? 😂🤣😂 glad you’re here Shane!
Really tough seeing how you cook it versus what I learned in the restaurant 20 years ago. My family loves my steaks but I learned a lot.
Wow Lippy dropping some knowledge. Would love more of these kind of video's.
Done, and done!! Thanks for watching Steve
Thanks so much Steve! I’ll definitely do more of these
Cooked my first griddle steak (as well as first cook on my new griddle) today after watching this. Came out better than I expected. Tender and juicy. Not sure grill is seasoned right but time will tell.
Thank you so much for this video!!!! The garlic rosemary butter upped my steak game that I was convinced could not be upped.....and I can cook a perfect steak (filet mignon) on a Weber propane grill like no other..... I love the science behind it as well. The griddle is new to me for the past 4 months, and I am in love! Also even though I’m old (52) I love all the movie references and thought I was the only one who lived life through movie quotes! Keep up the great ideas!
As a big nerd and a steak lover, probably the best video I've ever watched, love your energy man keep it up👍🏽 I love the nerding out
I really appreciate your background isn't blown out, great videos and production quality! Keep em coming!
Thanks for watching Matt. Glad you liked it. We'll certainly keep em coming!
Dang! 10 points for some production knowledge! Thanks for hanging out with us Matt. We pride ourselves in presentation… both food and video quality. Thanks for noticing
Been cooking steaks in a cast iron skillet but today I am venturing to my Blackstone for my steaks. I will keep you posted.
How were they? I’m still a griller, but am about to venture into griddling.
I have never griddled a steak, but the information that you gave us is spot on!!!
Give it a go and let us know how you do. Thanks so much for watching!!
Thanks so much my friend! Glad you liked the episode
I will definitely do it. All I have done with steaks is lump charcoal and low and slow for 45 minutes. They always have a melt in your mouth finish like that. But believe me, I will definitely put the griddle test to them as well. Thank you for your patience and time showing us
I never thought about the marbling not liquefying. Mind blown, life changed. Thanks, brother Nate
Just got my first Griddle, Finally someone explained this to me, GREAT JOB. Subscribed.
Yes! Love the nerdisms! Keep them coming!
I love the science behind fine cooking. Seriously, if you know WHY something works it is easier to obtain the desired result.
Keep on being nerdy.
Love your videos.
I've slways cooked a less lean steak medium for that very reason, exactly as you guys did there. I'm so pleased to hear you guys officially approve the technique! 😊
NERD ALERT! if it’s about cooking a better steak…. nerd out all day. This will be one of my new links for people on Facebook asking questions.
Please do. Cooking the perfect steak on a griddle can be intimidating and we don't believe it has to be.
😂🤣 such a wonderful compliment Richard! Thanks for watching my friend
I absolutely dug this video. I finally understood the nerdy parts...🤓🥩🤓
Thanks so much for watching William. We really appreciate it
😂🤣😂 thanks? I appreciate you being here my friend
Nate is sort of correct. Fat starts to melt at 130 degrees. Medium rare is 130-140; 130 being the low end and 140 being the medium rare plus. If you want the juiciest (most flavor from fat) steak, you need to cook it to at least 130 and then rest. The exception would be a tenderloin (Filet Mignon) which has very little intra-muscular fat, so you can cook it to a lower temp and still maintain that beefy, juicy flavor. So I would disagree with his claim that you need to cook meat to medium. If you remember fat starts to melt at 130,,,use that to cook to whatever temp you prefer.
Technique education is awesome, greatly appreciate the info... Have a great day!
Totally agree Ty. Thanks so much for watching!!
Thanks so much Ty! I’ll do more of these
Thank you. I like the science of cooking and your explanations.
Nate is the Alton Brown of Griddling 🤓 Thanks for watching Thomas!!
I’ll do more of these! Thanks for watching and commenting Thomas!
Great info. Went to culinary school and we learned a lot of this. But you didn’t mention about the “blood”
The Blackstone holds a technique to use properly, and it's so easy to use. My dog could use it. Maybe if he wanted.
I just finished cooking a ribeye and garlic butter for dinner, and my wife said I have to cook steaks with garlic butter from now on, thanks for the info on steaks and garlic butter
Keep up the food science. I learned a lot from this video.
Definitely will. Thanks for watching Lou!!
You got it Lou!
"Anybody want a peanut?" Said in the voice of Fezzik, was classic! Great call back
Great explanation as to why these things work. I can do veggies on the Blackstone like nobody's business but never could do steak to my satisfaction as I could on a regular flame grill. I knew there had to be a technique to it. Definitely trying these tips out next time. I always liked the liquid Moores marinate but it always tasted like the the meat was steamed on the Blackstone and now I know why. Definitely doing the bacon fat thing though. 😋
Dude!!! My mind is again blown! Ok...I'm going to cook just sirloin feom omaha steak tonight. I still feel like I understand so much more now. Still nervous but working on it. Blaxkstone griddle is so new to me but getting better. Look....I am dyslexic and even I GET WHAT YOUR SAYING. Awesome man! ❤
I just cooked the best steak I have ever eaten after watching this!!!! Thanks!
Wow, never see Alton Brown in a hat. Glad you explained osmosis correctly though! Some people think osmosis is bringing? That my friend is diffusion. Love the show great job guys!
Nerd status confirmed 🤓🤣😂🤣 Thank you so much for watching
😂🤣😂 Alton Brown?! What a compliment! Thanks for hanging out with us my friend
It's okay to be nerdy! I love cooking science, weather and farming! Farm by day cook for my family! Work on people around the community's computers, I am as nerdy as they come! But I look like both of y'all! Bearded old school dood! Remember we grew up with Bill Nye the science guy!👍😎👊
Searing it also creates the crust. Which it turns gives it more flavor. So a great sear is always a great thing.
Extremely awesome. We can get recipes any time but when we get science behind the why and how to cook certain things count me in. Make no mistake I still like the recipes but sometimes you gotta let the nerd run loose for a bit. 🤓
You gotta get your inner nerd out every once in a while right? Thanks for watching Richard!!
Thanks so much Richard! I was worried that this was gonna be too much. I’m so glad you liked it my friend!
I will give you a thumbs up for the school room education on the subcutaneous fat , intra fat, and intro fat, but med rare reverse sear is the way to go in my thought
If you are going Sousvide, I would agree. If it’s all direct heat… try it this way
@@ItsAPartywithNateandCJ I use indirect heat in my weber kettel or my offset smoker
That was on of your best videos I have a Blackstone 36 inch I am going to try this with a New York Strip.
Thanks Nate! One of your best vids yet.
I'm actually going out for steak tonight and will order medium instead of medium-rare. - Cheers!!
Thanks for watching Garry!!
Nice! Thanks for being here Garry
@@ItsAPartywithNateandCJ Hey Nate - As it turned out... - My raw Sirloin steak came with a hot 700-deg. cooking lava stone, and I cooked each piece to my liking, along with mushrooms and a lobster tail.
It was an 'epic' meal by all counts.
I'm back home now and hugged my Blackstone griddle when I arrived - lol
You have changed my mind. Never knew any of that, thank you! Love the show
🙌🙌
Wow! What a compliment Jimmy! Thanks for hanging out with us
Thank you Nate for this video. Love the explanations and advice using rosemary, garlic and butter!
Yes please, more food science definitely 😊
Awesome food science and some great character with this channel
I love my steaks FLAME BROILED 2 1/2" thick and BLOODY RARE. My favorite seasonings is? McCormick Montreal Steak Seasonings YUM Oil i use as a binder is? Olive oil or Butter! It also helps to char the steaks. I use a mixture of Charcoal, Mesquite Wood Chips, and Onion Peels on the coals. My favorite kind of steak is PORTER HOUSE CUT. Then T Bone, last is Ribeye Tomahawks or Ribeye's. Again it must have a Onion Smoke Flavor Oh Lord YUM That is the perfect steak in MY BOOKS 👌
That sounds pretty great my friend
@@ItsAPartywithNateandCJ Its my go to steaks. Cheers buddy
Great video. I am a huge proponent of dry brining meats before they hit the grill. Have 2 Blackstone Grills, one for the camper and one at home. This method with New York’s will be on the menu this weekend, Costco always had a great price on Prime cuts
Right on, Randy. Let us know how your steaks turn out this weekend!
Heck yeah! Thanks for hanging out Randy
@@BlackstoneGriddles They were excellent, love the flavor and the the crust on the steaks. Previously have done a reverse sear on a pellet grill then to my Weber, the Blackstone is next level stuff, thanks!
Great show today, one of my favorites.. Love the nerdness.
Hopefully more nerdiness to come!
Thanks for watching! I’ll keep the nerdness coming😂🤣
Awesome video brother! The explanation of fats within and on a steak is perfect and has really helped me on my steak cooking skills! Much appreciated!!
CJ has almost converted you Nate, awesome video, thanks so much for ❤️❤️❤️🍁
🙌🙌
Just don’t tell him ok?
Medium rare is usually 135 internal....removed off the grill at around 120. It continues to rise in temperature as it rests. So I will stick with medium rare.
Love the nerd out! When you asked what the outside fat was I wanted to reply pork rind. Lol great video. You and CJ are great together, like a married couple. We binge watch both shows😃.
We're glad to hear this video was informative.
🤣😂🤣 always a pleasure with that guy. I’m crazy impressed with how good of a cook Cj has become. Thanks so much for watching Christeen!
I'm going to take a little credit for this episode idea.
😂🤣😂 credit given amigo
Best steak science info I’ve ever seen or heard!
Love the nerdiness
Thanks for the great info! Just recently got a blackstone but steaks will soon be going on it and I will be trying the rosemary/garlic seasoning!
You got this. And welcome to Griddle Nation!
Right on! Welcome to the fam my friend! Go for a thick cut steak for 2 rather than 2 smaller steaks and you’ll hit your target temp a lot easier. Thanks for watching!
He's right about medium. I used to eat my ribeyes medium rare all the time because I was told over and over again that anything past medium rare was ruining the beef. However, the fat never renders enough at medium rare and the meat is just too chewy and sometimes gamy. Medium allows the fat to render and char giving it the most delicious flavor and texture in my opinion.
I'm not gonna knock this video because I believe there is a lot of truth but I will tell you as a fact I've had steak at a butcher shop cooked on a cheap gas grill and was thin cut (about a quarter inch) and it was absolutely delicious. Juicy, tender and so much flavor. To all you claiming there is a certain way to make steak let me say I'm glad I don't listen. LMAO. Great vid here and very good tips for people learning about cooking steaks.
I wanted to cook my husband a special steak for Father’s Day so I tried to imitate you. I’ll never be a ‘Chef Nate’ but my husband loved it and was impressed. I appreciate the science behind this cooking technique as I feel you only do well if you understand the why. Thank you!!
I am so glad I found you. I have always had an issue with cooking steak, this video is so helpful thank you for sharing your wisdom 😊. Also, I love your energy and your nerdy self. 😂. I just have one question if you don’t mind. I know one of my issues with cooking steak is I never know how long to cook it on either side. Do you have any advice on timing? Keep doing what you do, it is awesome 😎
Thank u for geeking out, learned a lot!
Good video, add to the learning bank of steak, thanks
We love to hear this. Thanks for watching friend.
Thanks so much!
Great video I’ve always had my steak medium rare but this all makes sense from now on I should be doing them like this thanks 👍
Great video. I would have liked to have been advised as to the time on the grill and what the final temps are. What temp did you have your griddle at when grilling.
Wonderful tips and education! Thank you.
So I had to break out the ole lappy and pull up your ribeye video again! Karey is goin out of town next week and I will be home alone. With my Blackstone. And a juicy ribeye!
I really enjoyed this video! Very informative, really helped me understand the cooking process better. Hopefully after some practice I can put this to good use. Great job!
Let us know how you do Dani. Would love to see the results. Thanks for watching!!
Thanks Dani! I’ve always felt that understanding WHY gives me better reference to WHAT I’m doing. Thanks for always being in the comment section my friend
Man thanks! I loved the "Nerding Out" on steak. No need to go to the steak house when you can do it better at THE HOUSE!!!
Awesome video Nate. Plentiful of great knowledge. Can't wait till I can someday get a Blackstone to try this on.
First time grilling. Thanks for the info.
Chef Ethan! Is the best on Blackstone network!
Bruce? Is that you?! Love that guy!! 🐊
Felt like I was in science class, but learned alot. Those steaks looked amazing! Another great video Nate!!
Learning the ins and outs of the food we eat is pretty sweet.
There he is! Good seeing you in the comment my friend
@@ItsAPartywithNateandCJ I'm like a secret super fan. Always watch yours and CJ's vids. Just don't comment alot. Keep doin you my man!!
So I haven’t even watched the video yet…. But I’m going to say it…. We drop a Nate video the day before CJ’s so it gets watched. Hoping we get to hear CJ get a couple jabs in? Please don’t disappoint CJ! I’m in your corner!
🤣😂🤣 well played… wrong… but, well played
@@ItsAPartywithNateandCJ 😘😂
LOVE the geekery. I get people telling me to shut up all the time when I geek out about something. They do it lovingly of course. ;-)
You are correct that to render intramuscular fat, you only need 125-130F. However, you can remove from heat slightly under 125F and the carry-over heat will continue to render the fat, leaving you with an amazing med-rare steak.
I thought you'd explain carry-over heat when you talked about the importance of resting.
Good video overall but I fear a good portion of viewers will overcook theirs. It'll still be a good steak, but not as tender as it could be if pulled just a bit sooner.
Osmosis Jones is on the job! Oh wait wrong show for movie references 🤣🤣🤣
Nailed it brother
Huge fan of this guy
Love your nerdiness!! 😂
But is there a “wrong show” reallllly? There’s no wrong when two juicy delicious steaks are the main characters of the show.
Great point! 😁
😂🤣 the shenanigans take place on CJs first Cooking Show… we try to keep it classy San Diego on Cook, Eat, Repeat
BODY it does not get any better than that ,,,,,, amazing video ,,, i my self have many issues with the steaks i have not figure out how to cook a steak the right way ,,,, but hey your video and other i already watched maybe an only maybe i will get lucky ,,,, thank,s so much for taking the time to show us dome found people how to do this ,,,,,,,,,, look,s great
One of the best "cooking a steak" video that I have seen. I have always cooked my steaks medium rare. You have convinced me otherwise.
We're glad this technique video was persuasive!
Wow! Thanks so much Luke! I’ve been guilty of missing this point for a lot of years… on a thick cut steak, it make total sense. Access and render the fat throughout to maximize flavor.
Well said, thx !
Thanks Chris!
The collastin in the ellagin has to be cooked but the outside fat makes everything taste better and yes I always Eat it😊
Great video brother and thank you for your knowledge! 👍
Definition of Osmosis is wrong. It is where a balance of a solution (salt) occurs inside and outside the steak, true water from inside the steak comes up but then goes back in with the salt to equalize the outside and inside. Dictionary def: "the tendency of a fluid, usually water, to pass through a semipermeable membrane into a solution where the solvent concentration is higher, thus equalizing the concentrations of materials on either side of the membrane."
The science being described here is why I prefer the reverse sear method.
What temp was the steak when you started? They looked more medium rare?@130 degrees?
Great Video for thous who can’t! Great job!
I didn’t use a probe but I’m guessing somewhere around the 140 range when I pulled them. Don’t be afraid of a medium steak.
@@ItsAPartywithNateandCJ just got mixed signals on the med. rare comment. Great looking steaks!! We actually let them marinate as long as possible with seasoning prior to searing. “Uncle Chris’s” seasoning is your friend!!!
Definitely need to try this!
This was very interesting. I’ve always been a medium rare guy, but you’ve convinced me to switch to medium! One question as I am a little confused. I never saw you move the steaks from the hotter side to the cooler side? Did you move them to the cooler side after searing or just keep them on the hot side?
I have the same question.
I should’ve gone a bit deeper on that part. Depending on the size of your steak, 3-4 minutes per side on HIGH heat and then move it over to the cooler side to slow down the cooking. Go FAST at first then slow it down. The main thing to try is a thicker cut for 2 rather than 2 individual steaks.
I tried this today using filets and they turned out GREAT! It was really good having a crispy side and a soft, buttery side...a bacon/salty/peppery side and a buttery/rosemary/garlic side. I tried the extra step of marinating the steaks in Lea&Perrins overnight. Outstanding! Love it when an experiment/learning experience turns out so delicious.
I LOVE Nerdisms! Bring it ON! BRING it! LOL :)😆
Seriously though. I loved your video. Thank you.
Chlorophyll? More like Borophyll! LOL!
Question, you said deckle when talking about the ribeye, I thought that's the spinalis?
I'm nervous about this medium thing. I'm making steak tonight, maybe I'll take it to 130* instead of 125* - I'll tag you in the results, good or bad LOL.
😂🤣 solid quote my friend! So technically speaking, the correct terminology is “spinalis dorsi” referring to the actual name of the muscle. Deckle is the common term for that piece… also called Ribeye Cap.
@@ItsAPartywithNateandCJ my quote is..."do you know snowflake? Do you have a dorsal phin?" 🤣🤣🤣
@@ItsAPartywithNateandCJ talk to me brisket Nate🤣🤣🤣🤣
I understand knowledge is good food Ty
Very informative video nate thank you... love both of ya'lls shows #blackstonenation
This video changed my life...
Good information .... Thanks!
loved it thanks
Thank you so much for watching!!
Thanks my friend!
Nate the professor?? 🤔 Thought I was in culinary class!! 🤣 J/K Absolutely fantastic video and super learning experience brother!! I totally agree with the medium temp. Has always been my favorite and juiciest steaks. I definitely need to go thicker though!! Totally appreciate you sharing this!! 👊🏻🍻😋
Glad you found the video informative. Thanks for watching!
🤣😂🤣thanks my friend. I don’t know why it’s so controversial to say “Medium” in the steak world. Depending on the steak… it’s sooo much better.
What is the thickness is Nate talking about is it 1 inch, he left that out!
@@jameshenry1536 I’d say at least 1-1.5.
@@TheBeardedItalian thanks for the info!!
Wow, those steaks looked amazing. I could taste them thru the Interwebs 🤣.. I try for that exact level of medium and have failed so far. The closest I get is when I sous vide to med rare and finish on my Blackstone.
Practice makes perfect. You got this 👊
I should’ve mentioned Sousvide. The longer the steaks are in the Sousvide, the better render you get in the deeper internal fat. I’m gonna do an episode on that for sure. Thanks for the reminder my friend
This is an awesome video!!!!! I love the chemistry of both you and CJ. CJ is more bro since and you are more technical since and it is an excellent balance!!! Keep doing what you’re doing!!!!