Eric Monchecourt also prepares vegetables alongside the steaks, so the meal includes both flavor and variety. Bell peppers, onions, zucchini, asparagus, and mushrooms are commonly used because they cook well on the flat surface of the griddle. These vegetables are lightly coated with oil and seasoned, then placed on medium heat. As they cook slowly, they soften and develop gentle caramelization while maintaining their texture.
Eric follows a personal grilling philosophy built on patience, preparation, and steady practice. Careful heat management lets him control the cooking pace without rushing the ingredients. Allowing steaks enough time to develop a proper crust and vegetables to cook evenly helps maintain balance within the meal. Each cooking session offers another opportunity to observe the results and refine techniques through small adjustments.
Learn more about Eric Monchecourt’s Blackstone griddle cooking tips: