How to Make Juicy Steak Experiment - Smoked on Grilla Silverbac & SEARED on the Blackstone Griddle!

Video Description

For this recipe, I used Chuck Eye Steaks. These are cheaper than Ribeye's and ALMOST as good. If you've never tried them before, give them a try! Amazon Affiliate Links for items used in this video and others: Blackstone 36" Griddle Cooking Station - I LOVE THIS THING!!!!!) http://amzn.to/2sr2WNQ Backyard Life Gear Stainless Steel Cover for 36 inch Blackstone Griddle - NEW IN THIS VIDEO! https://amzn.to/2HgSHPH Blackstone Griddle Grease Slide from Backyard Life Gear http://amzn.to/2EvuAOi Disinfect Wipes: http://amzn.to/2Eumaa3 My Cutting Board http://amzn.to/2skVfsh Godmorn 8" Chef's Knife - Rust free German Stainless Steel http://amzn.to/2nTgLQ8 Pit Barrel Cooker Co. Affiliate Links: Full size 18.5" Cooker (the one we have in the video) https://www.pitbarrelcooker.com/product/the-pit-barrel-cooker-package/ref/43/?campaign=1stReviewVideo Pit Barrel Cooker Co. Main Site: https://www.pitbarrelcooker.com/ref/43/?campaign=1stReviewVideo Here's what I did in this episode. I'm calling this "Test 1" because I definitely can perfect this more the next time. I took the steaks out about 30 minutes before cooking time and seasoned them with Lawry's Seasoned Salt and a small amount of Lawry's Garlic Salt. I then smoked them on my Grilla Grills Silverbac Pellet Smoker at 225-250 degrees Fahrenheit (had other food on so the temp varied) for roughly 15-20 minutes. While they were smoking, I got my Blackstone Griddle up to a high temp and applied a small amount of oil to the surface. I then moved the steaks over to the griddle and seared them for a few minutes each side until I got the look of the sear I wanted on the outside. I then took them off and brought them inside. Next time I'll increase low temp smoking time and decrease the griddle sear time and see how it goes. These turned out juicy and delicious even for a first try!