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Hello Friends,
First off, thank you so much for responding to last week’s email. I got right around 200 responses, which honestly blew me away. I’m still working through replying to everyone, so if you haven’t heard back from me yet, you will. I really appreciate you taking the time to write.
Over the next few weeks, I’m going to answer some of the most common questions that came up in your replies. Today I want to hit two of them: cooking steak on the griddle and cooking during the winter.
Steak on the Griddle (Quick Tips)
Here’s a quick breakdown, and I’ll link the full video below if you want to see it step by step.
- Choose ribeye or New York strip with good marbling, about 1½ inches thick
- Thicker steaks give you time to build a crust without overcooking
- Season simply with salt and keep the steak dry
- Pat dry, salt, rest 30–60 minutes, then pat dry again before cooking
- Preheat the griddle hot (about 450–500°F) with a high smoke point oil
- Use light pressure to get good contact, but don’t smash the steak
- Cook in short stages, flipping to a fresh hot spot each time
- Finish on lower heat and sauté onions and mushrooms in the drippings
- Butter, garlic, and herbs are optional but add great flavor
- Keep it simple, especially if it’s your first time
Cooking on the Griddle in the Winter
Yes, you can cook in the winter. I do it all the time. The key is how you preheat.
- Always preheat on low, especially in cold weather
- Don’t crank it to high right away when it’s cold outside
- Sudden high heat can shock and warp the griddle
- It will take longer to heat up in 30-degree weather, and that’s fine
- Be patient and let the griddle come up to temp gradually
Slow preheating is the safest way to protect your griddle and still cook year-round.
I hope this helps, and as always, I appreciate you being here.
Thanks,
Johnny
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