Reverse Seared NY Strips on the Blackstone Griddle

Hey what's up? Everyone is hungry. Hey? Look, today I have something very big and thick. Realize I'm going to cook, man, these things are huge, I mean, look at those things, man, they're crazy, crazy, crazy, big, I got them on a deal with him. food line they had them, you know, like sales, manage their special, I needed to use them, you know, in a day or two, so I got them using them tonight, I bought them yesterday, good deal, Lucille, let's season them so very simple with the hunger husky style we don't use it as a commercial dressing or anything we just use things we have in the cabinet so it will be great.

I'll show you how I seasoned it. What I like to start with this is just regular kosher salt here sprinkle it really well with salt on both sides a little tip just use one hand for the meat and one hand for the seasonings that way you won't have to constantly wash your hands on large steaks , you're going to want to season the sides Well, for anyone, any steak if it has any kind of accompaniment like this one here, yeah, you're going to want to season it, so just salt, it starts off really good, you're not going to oversalt it, some say a general rule of thumb is. about a teaspoon per side of a steak.

I don't know if that was it or not. This here is onion powder, so just a pinch of onion powder. I don't know where my little thing is for this. I'm missing the top oh well we don't need it again using Awesome it's right there oh well this one has the top this is garlic powder just a little sprinkling ok a little sprinkling all over okay let's make this fly away here beef powder I love beef powder, you see me, I usually use this and chicken powder. I'll tell you, so if I don't know, I don't know if it's gluten-free or whatever.

I don't know, one of my friends watches his channel. It said it contains MSG so if you don't have it, if you're sensitive or allergic to that, don't use it, but we're not and I love it so I use it and black pepper, well, Black Popoff that's here Is it just some pepper from Costco or sorry, Sam's Club, the winds blow here, so I sit down for a while and really these things look nice and nice and big, and we'll go wash my hands. I'll be right back so I can talk to you. a little longer don't touch anything, so I'll wash my hands.

I just did that. I'm going to let them sit for a moment, let them sweat, let the salt, you know, start to work on it a little bit. That meat is really good, but man, they look, hey, they look good, boy, hey, they look fantastic. I didn't say where I was going to cook them. I'm gutted, they're great, but I'm also very lazy today. I really want to light the Big Green Egg, it's full. I cooked a lot of barbecue last weekend, so there are plenty of things to do there. Something this thick almost needs to be roasted a bit to

reverse

sear, but gosh, I'll be honest. with you I could do these things on the black stone, all of you, yes, I could do that, so I got some other vegetables, I bought some zucchini that we're going to have.

I was going to make them in the black stone, so this black stone. You might get the call to cook these great guys here, so stay tuned. New York monstrous

strips

on black stone plate. Check it well. Hello friends, welcome back, it's time to put these big New York

strips

on the black stone. That's it, I said. black song I want to

reverse

gild the black stone, it's not the most efficient thing in the world, but again, I don't feel like playing with that damn green egg, so I want to get the black stone that the one I have will lay.

This wire rack here I'll leave it, I'll put one of these half pants on top and let the bait rise however you want to say it right there on the black rock, and then we'll brown it. I turn it off, I'm not even going to take out my smoke probes, I'm not even going to worry about it, I'm just going to put it on maybe a medium level or something. I'll probably just have the two internal burners on, let's see who goes. you know we're experimenting a little bit here, so okay, let's put this black stone, let's put these New York strips, okay, so do the plank, we're at 350 556 fins where I shot it, it wasn't very stable, like this which is about 350 to 360 degrees, so I'm going to take our strips.

There's a lot for this damn spatula to hold these things. Hey, I'm going to put them here, I'm going to put them there and I'm going to Put my pan on top, so let's see what happens. I want to check this out for about 15 minutes just to see where they are. I have the two side burners. In fact, I'm going to cut them off. I had them on. I won't cut those two side burners. I have the two medium on medium heat, maybe a little less on medium-low heat and we'll go from there, okay, let's see, let's check back in about 15 minutes let's see how they look good, so it's gone well, It's been about 15 minutes and let's see what we're dealing with here pretty good pretty good too bad we're setting 97 degrees see if you can.

I'm also going to do a liar out of nice and cuddly that's 82 degrees right there it's pretty neat here 86 86 degrees there so it's pretty good pretty good for 15 minutes what I'm going to do is turn them over just because I want to try to do even the heat comes up from the bottom, so I don't want all the heat to just go to that bottom piece, so I say, let's go for another one. I don't know, I say 10 15 minutes, okay, let's go back, that's right. It's been another 15 minutes, maybe a little less, but these suckers look good, they smell good too, you go right next to here, this here is about a hundred and 130, it's a little high for this big one here, which will be for me.

I cooked this one for my family so some suckers are ready and they're ready to brown so I'm going to prepare our vegetables. I have some squash, I have some zucchini, I have some onions, some mushrooms and an ear of corn. For me, my wife doesn't like black stone corn, she likes it a little more in the instant pot, so hey yeah, I eat what you like, scrape some of this juice off the ribs or these are not ribs. These are New York strips, Matthew, this is a little hot, let's take them off the

griddle

, so for our vegetables we're just applying a little bit of avocado oil, move it around here.

The avocados are going to get hot when we put them in. It's going to be time to get the strips to get to New York, get them all and singe them, so I was in the food line picking them up and I saw that they had, I mean, it was like I paid like two dollars, I mean, I know it's It's a little expensive this for a zucchini and a squash, but I already had it cut up for you and I was like, man, I'm a little lazy, let's be honest, some onions in there, mushrooms, old butter for everything that is. salt and pepper I have ruined good every time I was making those beef ribs I had.

I'm so stupid that I had a cup where I was putting salt and pepper one by one, well, I have to mix it up and end up putting them in. my pork salted, so go, I'm not going to salt the mushrooms yet. I'm just going to let them get a little happy, but I'm salting and seasoning the rest of these idols, okay, and I'm not really going to introduce the mushrooms. that butter still, I'm just going to try to get some of it crispy first and then I'm going to put them in all that goodness, it'll let these snot go.

I have, I have this side, I have this low side, I have all the burners on now. I got this, I don't know lol, so oh that's my timer, another Gomi session. I did not do it. I didn't press play on my other camera, so I either didn't press record. I saw everything right COC corn cobs COC I I'm going to need a little bit of butter, I'm going to do it like this and I want to take a little bit of salt and pepper and then we're going to do it like this. I'll put it on the black stone like this.

I'll tell you what guys it was. crazy week, I don't know about you, that's been crazy, so last Sunday, today Saturday, by the way, last Sunday we had Mason's first birthday party here at the house, we cooked 40 40 burgers to the black song , 24 hot dogs, we made some. potatoes that kind of thing we are blessed with a lot of good people in our lives and it was just a great time with a lot of friends and a lot of family on Saturday I cooked, you know, a barbecue for about a hundred people for a graduation party for some friends of ours they did that and they had my in-laws there too wonderful people and man this week I've just been licking my wounds, let me tell you this, I'm just trying to pick them up today. um, I'm just lazy.

I've been lazy all week so I don't know, maybe it's the weather. I don't know this rain that has just started. I don't think that could be a contributing factor. I don't know. I need to move on. what I have to do, I need to do it, our corn looks great, just keep an eye on it, sometimes I would like to leave the husk on at some point, yes, the husk takes off the silk and all that kind of stuff, but just keep an eye on it and let's make sure Don't let it burn, but sometimes a little char is good, honestly, okay, I guess so, we can start browning these ribs, see what the ribs look like, I guess because you always know, fix the rib eyes, these are strips, okay, we put our fillets on Cyril, look at this thing, a big fool that's going to sizzle, sometimes I take out the baking press, give it a little boom, you know, I'm saying make a patch of contact. it's better, but sometimes I don't, so we'll just let them go, maybe I'll be, you know, like a minute on each side, okay, let's see what we do here, that looks good, that's good, oh yeah , leave it, oh me.

Sorry, you see how the mushrooms have a crust and what I like to do is not put salt on them because the salt will draw the moisture out of things, mushrooms, whatever, sometimes you want the moisture to be drawn out, sometimes you don't, hey. salt and pepper I don't know what this dog has been in, but she is dirty. I wanted to give him a damn bath before he comes into the house. Other good things to use a little salt and pepper too, especially mushrooms, okay, a little splash. okay, let's put them here, we'll make some butter with four big pieces of butter and I'll just create a swirl, so to speak, so that our strips are ready, okay, onions, put them here, onions. some mushrooms or zucchini over here oh wow they look good and then corn or a corn up here at the top I see it winter winter dinner on the New York Strip right there, that's good, okay, guys, hey, okay, New York strips singed upside down, they're done coming.

From that black stone, it actually didn't take long to reverse gilt the New York Strip, so it's a little crazy, yeah. I said it again, it's probably not the most efficient way to do a reverse sear, but again I didn't feel like it. Playing with charcoal didn't feel like you know, asking all the questions, so I'm going to get right to the middle, so we're at hmm, that's good, I went a little overboard, but it's still nice and red, the tender knife he went away. Through it pretty easily I'm going to come here on this end and give it a try sweating old saps running out of me a little muggy here hmm Oh, that's a good steak, taste my seasoning though, I get it, uh I get the salty taste to get a little bit of pepper and then I get a little bit of that meat powder, not much, but man that's pretty good and it's tender, very tender, we'll try zucchini, that's pretty good, we'll come back for a miller. mushrooms, the mushrooms are not soaked, hmm, yes, it is cold.

They will be good edibles when I bring them here for the family, very good things. Hey, I appreciate each and every one who watches me. I appreciate his support. I love them. I hope you have a blessing. rest of the weekend, blessed week ahead until the next time people are healthy hungry.