Welcome back , everybody .
So I just got back from Antelope Hunting and Blackstone sent me this in the mail , the brand new large griddle cutting board .
I'm loving it so far .
A huge improvement over the original one and a set of Blackstone steak knives .
So , you know , I had to stop at the market .
Pick up some rib eyes .
It's time for rib eyes .
I got to try out the new cutting board .
Well , let's put that brand new Blackstone cutting board to the test .
So let's get an onion ready .
I love to have onions with my steak and mushrooms .
Picked up some baby bellas .
I washed them out , dried them out on a paper towel .
I'll set these aside for a few minutes while we work on our steak .
Check out these gorgeous boneless rib eyes , man .
They look so good .
We're gonna put a little bit of olive oil on each one of those .
Olive oil works great for this avocado oil , uh , duck fat , uh Nate and CJ use the beef fat sometimes .
So you get the point here .
I'm just gonna coat these up with oil and we'll season those with salt and pepper sea salt .
Been loving this new sea salt that we got from the Redmond salt mine out in Utah ordered it online .
Black stone griddle on high heat .
When you're cooking a steak , you want it to be super high heat .
So whether you could get that griddle to 450 degrees , 550 degrees , 625 degrees .
The hot , the better for that killer sear down with olive oil .
Again , that's my personal thing , whether it's olive oil , avocado oil , whatever .
I just always like to have that griddle uniformly or oily in unison , something like that .
All of it looking oily like that .
That's my Delio right there .
Griddle top is super duper hot .
So we're gonna go ahead and lay those rib eyes , seasoning side down and you are instantly going to hear the sizzle because we are going in for that sear baby .
Again , we want these things to be seared beautifully .
So feel free to press them down if you want to .
You can use a griddle , press whatever it takes , slide my steaks over to the side , olive oil and straight down with the onions and mushrooms .
I'll season with more of that salt and pepper .
We'll also take this time to go ahead and season the second side of the steak as well .
Another splash of olive oil .
I've got a skillet over here on my side burner .
A little bit of butter .
I'll start out with about three quarters of a stick .
I can always go up if I have to and I'm fresh out of garlic , but I do have a new tube of garlic paste .
So of course , we have to go in with some garlic as well .
Perfect for flipping the steak .
Oh , my goodness .
If you want to , you can even take your steaks , press them up against the side of the griddle like this .
It's a great way to get that killer spear .
See that , get that killer spear on all the sides .
So , so much about Blackstone griddle cooking is interactive .
You know , it's a lot like cooking on a skillet on top of a range top , you're moving things around .
It's not like baking where you throw it in the oven at 475 degrees and forget about it .
So you're looking at things .
Oh my goodness .
Well , I can see that I can see that these onions and mushrooms need to be moved around .
We're going to move them around .
You can look at them and think , hey , I think I need a little more salt and pepper in there .
So grab a little bit of salt and pepper .
Folks cooking with the black stone is so interactive as our garlic and butter are looking gorgeous here .
I learned this from n eight years ago .
It's just so good .
A little bit of rosemary in there .
We'll get that cooking away mushrooms and onions looking absolutely out of this world .
It's time to do our first temperature reading on the stinks .
I don't mess with thermometers very often , but with steaks you probably want to do it .
And another thing that we can do if we're concerned , which I am over cooking our steaks .
We can grab the Black Stone , uh , warming rack , any kind of a cookie sheet , something to raise it .
We can put the steaks on top of here and we can take a closer look at these , uh , to make sure we're not overcook them , then we can bring them back to the griddle and back and forth if we have to .
1 18 , 1 22 1 18 .
So , yeah , we're pretty uniform right there .
So we'll pull those steaks , get them back on the griddle and make sure they continue to cook .
So we can bring those things up another 10 , 15 degrees or so .
The oil and butter getting a little squishy splashy .
So I need to break out a nice apron at my , made for me a few years ago .
And let's give the stakes one last split right there .
That's what you want right there .
I've never made a steak that's looked any better than that .
That is absolutely perfect in every way we're going to pull those for a second time .
So I think we're ready to pull these steaks here .
Let's , uh , lay them out on my cutting board .
And now it is onion and mushroom time .
So I grabbed one of my little old school Blackstone uh platters here and you use that , grab my skillet with the garlic butter and rosemary mixture .
Lay this out here and make it look nice and pretty .
And we'll put some of that beautiful garlic butter down on the stakes .
You could also finish the stakes in the skillet as well .
Little piece fell off the end there .
So before we do a take a look at that , I'm gonna do a cheater bite .
Take a look at that .
Grab one of those brand new Blackstone steak knives .
Look at that .
The package says Japanese steel , Mimi Mo .
Let's just grab one here .
Oh my goodness .
Let's give it a try .
That steak is amazing .
Killer Sear .
Killer Sear .
Always pull your steaks early if you're not sure that way you can do what I did .
You can test them , put them back on , test them , put them back on .
You don't run the risk of over cooking them .
And I mean , I know these are gonna be amazing because you didn't know this .
But off camera , I was snacking on the mushrooms and the onions the whole time .
And let me tell you something about onions and mushrooms too .
I'm not a fan of mushrooms .
I went well over 40 years without eating a mushroom ever .
I saut ed one of the Blackstone griddle .
It looked so incredible .
Just the caramelization , the color and I love them .
So when I'm making steaks and sometimes burgers love to have the mushrooms .
Same things with onions .
I've talked to a lot of people on tour .
A lot of people and my mother-in-law is actually one of them who don't like onions .
They're not a fan of onions , but they love them sauteed on the Blackstone griddle .
So for what it's worth , I'm telling you what you got to get some of those .
But I'm gonna go in for one last bite on camera .
I mean folks look at that .
That's the sear that I'm talking about right there .
You wanna have that killer sear ?
And you wanna have some pink in the middle .
If you wanted to go to full medium , you could add on another five degrees or so .
But pull your steaks , they'll come up another five degrees or more after you pull them friends there , you have it delicious rib eye on the Blackstone .
And of course , the whole inspiration for this was the brand new Blackstone large griddle cutting board and steak knives .
I just had to do it .
You can pick these up at Blackstone products dot com .
Speaking of Blackstone products dot com , that's your portal for everything Blackstone and hey , make sure you give me a thumbs up .
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Airs every Saturday .
So thanks so much for watching everybody .
And until next time this is Todd , I'm saying praise the Lord and pass the rib eye .
I don't know what to call them .
I think I have to have like some kind of a magical name , but I , I'm just gonna let the picture do the talking today .
The rib eyes , the rabbis .