Eric Monchecourt

Eric Monchecourt lives in Penfield, New York, and is known among friends and neighbors for his steady interest in outdoor cooking. Over the years, he has spent considerable time learning to prepare meals on a Blackstone griddle, especially Angus beef steaks paired with fresh vegetables. His approach to grilling is simple and thoughtful, shaped by experience and careful observation. By paying attention to preparation, timing, and temperature, he creates meals that are dependable, balanced, and enjoyable to share with others.

Eric developed his appreciation for grilling through everyday backyard gatherings, where cooking outdoors created a relaxed, welcoming atmosphere. What started as casual participation slowly turned into a deeper curiosity about how grilling works. Through repeated practice, he began noticing how heat levels, seasoning, and timing influence the final taste and texture of food. These observations helped him build practical knowledge that gradually strengthened his confidence and shaped his current cooking habits.

Eric Monchecourt prefers using a Blackstone griddle because it allows him to manage several parts of a meal at once while keeping good control over the cooking process. The wide, flat surface allows him to organize different heat areas, which helps when preparing steaks and vegetables together. With this setup, he can sear meat while slowly cooking vegetables nearby. This method keeps the cooking process steady and allows meals to come together smoothly without unnecessary complexity.

Eric pays close attention to temperature control when cooking on the griddle. Before placing food on the surface, he prepares different heat zones so that each ingredient cooks under the right conditions. High heat is used for searing steaks, while moderate heat allows vegetables to cook gradually and evenly. By adjusting these zones throughout the cooking process, he ensures that each part of the meal finishes properly and maintains the flavor and texture he aims to achieve.

Monchecourt prefers selecting Angus beef for steaks because it delivers reliable flavor and consistent marbling. When choosing cuts of meat, he looks for balanced fat distribution and a healthy color, which often indicates quality. Before cooking, the steaks are allowed to rest at room temperature so they cook more evenly. Seasoning is kept simple, usually with salt and pepper and occasional garlic powder, allowing the beef's natural flavor to remain the main focus of the meal.

Eric Monchecourt often prepares vegetables alongside the steaks to create a balanced meal on the griddle. Bell peppers, onions, zucchini, asparagus, and mushrooms are commonly used in his cooking. These vegetables are lightly coated with olive oil and seasoned, then placed on medium heat. Cooking them near the steaks allows them to develop light caramelization while maintaining their texture. This method helps bring the flavors of the meal together on a single cooking surface.