T-Bone Steak and Potatoes | Blackstone Griddles

Welcome back everybody. A couple times a year I get really crazy, I go to the store and I buy a big stack of steaks. Well I did it last night. I bought a bunch of T-Bones. So let's make T-Bones steak with potatoes. I just washed a bunch of mini red potatoes. Gonna cut those in two just because they're gonna cook a little bit quicker that way. It'll provide a little more surface area so we can get some good color on these. I have my Blackstone 36 inch Pro Series on high heat and we'll take my sliced potatoes over to the griddle top. I'm gonna try to put these into a little circle. First things first, a whole lot of water. A whole bunch of water. And I'm gonna use my basting cover to cover them up. Wouldn't hurt to go ahead and close my hood as well. I'm spoiled, I have a hood and a basting cover. If you have a hood, you don't need a basting cover, but the basting cover will keep that heat a little closer to the potatoes. So that's the point. Steaks! You know how expensive steaks are, especially in the last couple of years. The local grocery store, Safeway, had these T-Bones on sale. When it was all said and done with all of my digital coupons, I got a three pack of these steaks for only $22. That's unheard of in today's economy. Meanwhile, it's been about seven or eight minutes. Let's pull that basting cover. Woohoo! Nice steam. I know they're not even gonna be close yet, so we're gonna go in with another dosing of the water. A big, big, big old puddle of water. And we're just gonna keep going. We wanna get those potatoes nice and soft at the end. We'll color them up. We'll add some seasoning. We'll put some parsley on there. Have some killer potatoes. I've had the steaks out of the refrigerator for about 30, 45 minutes. These should take on a killer sear. Really simple. We're gonna use avocado oil. Rub it in on both sides. Nice looking T-bones. Should help to get a killer sear. Reached in the pantry, pulled these out. Two good options for steak. I guess today we'll use maybe a little bit of both. Start out with a little bit of the steakhouse seasoning. Love the steakhouse seasoning. It has all the onion, garlic, salt, all the good flavors you want on a steak. And because I can do anything I wanna do, we're also gonna put a little bit, just a little bit of that blackened steak seasoning on there. I love it. And we'll do the second side as well. While I was waiting for the potatoes, I ran in and grabbed some garlic paste. You know how much I love this. A little bit of garlic on the steaks is really good. This is the way I used to do these on the griddle more tour years ago. A little bit of garlic. Nobody's gonna complain. Potatoes have been down for about 15 minutes. Let's check again. Oh yeah. Ooh, they're getting there. Really soft. Go ahead and give them one last dose of the water. Cover them up. Gonna go in with some avocado oil. Put that garlic seasoning side down. Again, we're on high heat. We want a killer sear. Gonna go ahead and remove my basting cover. Wow! Potatoes are close enough. I'm gonna spread them out now. Add a little bit of that avocado oil. Any seasoning will do. We already have the steakhouse seasoning out, so that's what we're using. We'll let these sit here a few minutes and move them around a little bit while we're cooking the steaks. Press down on the steaks if you want to, to help with that sear. We want a killer crust on that steak. And then after the first side looks perfect, just the way we want, we'll give it a flip. Then we'll turn the griddle down and we'll allow that internal temperature to come up. Potatoes starting to get really nice color. It's about time to flip our steaks. Oh, wow! See, that's the kind of sear, that's the kind of crust I'm talking about. Oh, man! All due to the high heat from the griddle, the avocado oil, the seasoning, and of course, a little bit of that garlic paste that I put on there. Those steaks couldn't look any better. Straight away and turn this burner off, and turn this burner off as well. It's a 36-inch griddle. We still have two burners on, plenty of heat on that big old plate of steel. I'm just going to allow the internal temperature of the steak to continue to rise, and we'll start to do some readings really quick, and we'll monitor the potatoes. I'm monitoring the potatoes. Get in there and get our first internal temperature reading on the steaks, 105. This one's a little more thin, 118, 104, 102. Potatoes could not look any better. Grabbed a big old stick of butter. It's always nice to have butter. Going to simmer these steaks in some butter for a second, then I'll pull them, and we'll check them out. We'll see where we're at. Look at that beautiful butter. You can always put your steaks back on the griddle if they're not cooked well enough, but if they're burned, if they're cooked too much, you're done. So I definitely like to err on the side of caution, and we'll pull these steaks. I'm going to let them sit for just a minute or so, and then we're going to go inside and see what we have. I realized my cutting board was dirty, then I remembered I have a handy cutting board right here on my blackstone griddle, so let's pull that aside. A little bit of curly parsley for the potatoes. You could do flat leaf parsley, but everybody uses flat leaf parsley. All the chefs say that's the only way to go, but where I grew up, everybody used curly parsley, so I think of that as my calling card. I'm kind of a curly parsley kind of guy. Over to my potatoes. I'm going to give them a quick mix. Grab a cast iron skillet. This should be real nice presentation. Cast iron and potatoes always looks good. Full transparency, like I said, I'm not a steak expert, so I always pull them a little bit early, then we can always go back onto the griddle for a minute or two if we need to. I'm going to do a secret peek in there. All you steak experts out there right now are gasping. That one's not too bad at all. So back onto the griddle for just another 60 seconds, maybe 90 seconds or so. Steaks, definitely a lot of individual preference there. Some people love them rare. My father-in-law likes his steaks rare at most. He'll eat it medium rare. We like ours kind of medium. I think that's probably what I'm looking for. The upper end of medium rare, right towards medium. If you watch my videos, you see me cooking stir fries and tataloni and all that stuff. I do not use temperature readings. I don't use thermometers. But with steaks, I definitely use a thermometer. I think these are just about perfect. Take a look at that. Succulent T-bones with absolutely perfectly cooked potatoes. Remember we talked about this earlier. I was using the avocado oil and my seasonings to get a killer crust. And that's exactly what we have here. We have a killer, killer crust. It's time to give it a try. Let's grab a steak at random, pull that off the bone. And that's exactly the way that we like it. We like some pink, but we're not into totally rare in our family. Oh, succulent. Look at that beautiful steak. It's time to give it a try. Have to go in for a second bite. I love the garlic flavor. Taste the seasonings. I think this is bite number four. Potatoes are outstanding as well. If the camera wasn't rolling, I'd probably be smothering them with ketchup because I'm a ketchup and potatoes kind of guy. Or steak sauce. Steak sauce on potatoes. One last look at these insane T-bones and these killer potatoes. If you've been watching my videos, you know I'm a carbohydrate kind of guy. Bread or potatoes, it's hard for me to say no. Look at that amazing sear. One last time. One last bite. A nasty, absolutely disgusting griddle mess with all that butter and seasoning. If you have a really advanced mess like I have here today, I always clean my griddle on high heat. The reason being that grease solidifies. It's just so much easier to clean your griddle. And you're going to clean it way better if it's hot. Grab your Blackstone griddle scraper. Come on in there. And this is all you're going to do. You're going to lightly scrape. You're not going to dig in there. This should be pretty easy cleaning. Now, if we were using a sugary sauce, if this was a steak stir fry and I had a teriyaki sauce with a lot of sugar, it might require a little extra. You can see most everything's going to come straight off with the griddle scraper. I don't even need to use water today. But let's just say that there was a stain here that was unsightly and you couldn't get rid of it. You could certainly add a little bit of water. You'll see it basically brings all that gunk up to the top. And then you could go ahead and use that water. Being careful, it is steam. It works as a great exfoliant. Look at that skin. Oh my goodness, that's why griddlers have the best skin. Being careful, again, using gloves if you want to. You want to be really careful. And then I'll always finish with a little coating of whatever cooking oil I'm using. We rub it in. We want it to look slick and oily. This is going to prevent any kind of rust. It's going to make our griddle nonstick. It's ready for storage or it's ready to turn around and cook my next recipe on it. Just took about a minute. As my son Jesse would say, chef's kiss. Thanks for coming along for that. We'll get the recipe up at BlackstoneProducts.com. Please leave a comment and a thumbs up down below. Let me rewind. Please leave a comment. I can't ask that enough times. It really helps with the algorithm. And make sure you're watching all the shows on the Blackstone Network because we have a lot of them. Until next time, this is Todd. I'm saying praise the Lord and pass the steak and potatoes.