Cooking steak on the griddle doesn’t have to be tricky — you just need a solid game plan. In my new video, I walk through steak step by step and share my 7 best tips for getting a steakhouse crust at home.
Here they are at a glance:
Pick the right cut. Ribeye or New York strip are my go-tos — thick with plenty of marbling.
Go thick, not thin. One thick steak (1.5–2”) is better than two thin ones that overcook.
Salt only. Season simply, let it rest 30–60 minutes, then pat it dry for max crust.
High heat. Aim for 450–500°F surface temp and use a high-smoke oil.
The 1+1 method. Light spatula pressure for 1 minute, then 1 minute untouched — flip and repeat.
Finish with butter + herbs. Garlic, rosemary, and butter take it over the top.
Don’t overdo it. Focus on the steak (maybe mushrooms & onions), and pull it 5° early so it finishes as it rests.
A few folks have asked about the cutting board I used in the video — It’s handmade and fits perfectly behind the griddle. You can grab one from masseywoodcraft.com and get 10% off with code Johnny at checkout: 👉 Check it out here