The Blackstone griddle has revolutionized outdoor cooking, offering a versatile surface that’s perfect for everything from pancakes to stir-fries. But did you know it’s also a fantastic tool for achieving steakhouse-quality steaks? In this comprehensive guide, we’ll walk you through the process of cooking a delicious, perfectly seared steak on your Blackstone griddle, covering everything from choosing the right cut to mastering the ideal cooking technique. Get ready to impress your friends and family with your griddle-cooking prowess!
Choosing the Right Cut of Steak
The foundation of any great steak is, of course, the quality and cut of meat you select. Not all cuts are created equal, and some are better suited for the intense heat of a griddle than others.
Understanding Steak Cuts: Marbling and Tenderness
The two key factors to consider when choosing a steak are marbling and tenderness. Marbling refers to the intramuscular fat, the white flecks that run throughout the meat. This fat renders during cooking, adding flavor and moisture, resulting in a more tender and juicy steak. Tenderness, on the other hand, refers to how easily the steak can be cut and chewed.
Cuts like ribeye and New York strip are known for their excellent marbling and good tenderness. These are popular choices for griddle cooking because the high heat helps to render the fat quickly, creating a flavorful crust. Other suitable options include sirloin (especially top sirloin) and flank steak, although these cuts may require a little more attention to prevent them from drying out.
Recommended Steak Cuts for Blackstone Griddle Cooking
For beginners, ribeye is an excellent choice. Its generous marbling makes it forgiving and flavorful. New York strip is another solid option, offering a good balance of tenderness and flavor. Sirloin can be a more budget-friendly option, but be sure to choose a well-marbled piece and avoid overcooking.
Flank steak is thinner and benefits from a marinade and a quick, high-heat sear on the griddle. It’s best served sliced against the grain.
Consider the thickness of your steak as well. A steak that is about 1 to 1.5 inches thick is ideal for griddle cooking, as it will allow for a good sear on the outside while maintaining a juicy interior.
Preparing Your Steak for the Griddle
Proper preparation is crucial for achieving the best possible results. This includes thawing, seasoning, and patting the steak dry.
Thawing Your Steak Properly
If you’re using frozen steak, it’s essential to thaw it properly. The best method is to thaw it in the refrigerator for 24-48 hours, depending on the thickness. This allows the steak to thaw evenly, which helps to ensure even cooking. Avoid thawing steak at room temperature, as this can increase the risk of bacterial growth.
If you’re short on time, you can thaw the steak in a cold water bath. Place the steak in a sealed bag and submerge it in cold water, changing the water every 30 minutes. This method can thaw a steak in about an hour.
Seasoning for Maximum Flavor
Seasoning is a matter of personal preference, but a simple salt and pepper rub is a great starting point. Use a generous amount of kosher salt and freshly ground black pepper. The salt will help to draw out moisture from the surface of the steak, creating a better crust.
For a more complex flavor, you can add other spices such as garlic powder, onion powder, paprika, or cayenne pepper. Experiment with different spice blends to find your favorite combination.
Some people prefer to season their steak an hour or two before cooking, while others prefer to season it right before placing it on the griddle. Both methods work well, so choose the one that best suits your schedule.
Patting the Steak Dry
Before placing the steak on the griddle, use paper towels to pat it dry. This is a crucial step for achieving a good sear. Excess moisture on the surface of the steak will steam rather than sear, preventing the formation of a flavorful crust.
Setting Up Your Blackstone Griddle
Properly preparing your Blackstone griddle is essential for even cooking and optimal results. This includes cleaning, seasoning, and preheating.
Cleaning and Seasoning Your Griddle
Before cooking, make sure your griddle is clean and properly seasoned. A well-seasoned griddle will have a smooth, non-stick surface that prevents the steak from sticking.
To clean your griddle, scrape off any food residue with a metal spatula or scraper. Then, pour a small amount of water onto the griddle and scrape it again to remove any remaining debris. Wipe the griddle clean with a paper towel or cloth.
To season your griddle, heat it to medium-high heat. Then, pour a thin layer of high-smoke-point oil, such as canola oil, vegetable oil, or avocado oil, onto the griddle. Spread the oil evenly over the surface with a paper towel or cloth. Let the oil heat until it starts to smoke, then turn off the heat and let the griddle cool completely. Repeat this process several times to build up a good layer of seasoning.
Preheating for Even Cooking
Preheating your griddle is crucial for achieving even cooking. Allow the griddle to heat up for at least 10-15 minutes before placing the steak on it. This will ensure that the entire surface is evenly heated, which will help to create a consistent sear.
Use an infrared thermometer to check the temperature of the griddle surface. The ideal temperature for searing steak is around 400-450°F (200-230°C).
Cooking the Steak on the Griddle
Now comes the fun part: actually cooking the steak! This section will cover everything from oiling the griddle to achieving the perfect internal temperature.
Oiling the Griddle
Before placing the steak on the griddle, lightly oil the surface. This will help to prevent sticking and promote even searing. Use a high-smoke-point oil, such as canola oil, vegetable oil, or avocado oil.
Pour a small amount of oil onto the griddle and spread it evenly with a paper towel or cloth. You don’t need to use a lot of oil; just enough to coat the surface.
Searing for Flavor and Texture
Place the steak on the hot griddle and listen for the sizzle. This is a good sign that the steak is searing properly. Don’t move the steak around too much. Allow it to sear for 2-3 minutes per side to develop a flavorful crust.
If the steak is sticking to the griddle, don’t force it. Let it sear for a little longer, and it should release on its own.
For thicker steaks, you may need to sear them on the sides as well. Use tongs to hold the steak on its side and sear for a minute or two on each side.
Achieving the Desired Internal Temperature
Once the steak is seared on both sides, you’ll need to cook it to the desired internal temperature. Use a meat thermometer to monitor the temperature. Insert the thermometer into the thickest part of the steak, avoiding any bones.
Here are the recommended internal temperatures for different levels of doneness:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-66°C)
- Medium-Well: 150-160°F (66-71°C)
- Well-Done: 160°F+ (71°C+)
Keep in mind that the steak will continue to cook slightly after you remove it from the griddle, so it’s best to take it off the heat a few degrees before it reaches your desired temperature.
Resting the Steak for Optimal Juiciness
Once the steak has reached the desired internal temperature, remove it from the griddle and place it on a cutting board. Cover it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and juicy final product.
Don’t skip the resting step! It’s crucial for achieving the best possible results.
Serving and Enjoying Your Blackstone Griddle Steak
After resting, your steak is ready to be sliced and served. Pair it with your favorite sides for a complete and satisfying meal.
Slicing Against the Grain
To maximize tenderness, slice the steak against the grain. This means cutting perpendicular to the direction of the muscle fibers. This will shorten the fibers, making the steak easier to chew.
Use a sharp knife to slice the steak into thin, even pieces.
Suggested Side Dishes
Steak goes well with a variety of side dishes. Some popular choices include:
- Grilled vegetables (asparagus, bell peppers, onions)
- Mashed potatoes
- Roasted potatoes
- Salad
- Mac and cheese
Adding a Finishing Touch
To add a finishing touch, consider topping your steak with a pat of butter or a drizzle of sauce. Garlic herb butter is a classic choice. You could also try a chimichurri sauce or a red wine reduction.
Enjoy your perfectly cooked steak!
Troubleshooting Common Issues
Even with the best preparation, sometimes things don’t go exactly as planned. Here are some common issues and how to address them.
Steak is Sticking to the Griddle
If your steak is sticking to the griddle, it could be due to a few reasons. Make sure your griddle is properly seasoned and that you’re using enough oil. Also, don’t try to move the steak around too much while it’s searing. Let it cook undisturbed for a few minutes, and it should release on its own.
Steak is Cooking Unevenly
Uneven cooking can be caused by an unevenly heated griddle. Make sure you preheat the griddle thoroughly before placing the steak on it. You can also try rotating the steak periodically to ensure even cooking.
Steak is Overcooked or Undercooked
The best way to avoid overcooking or undercooking your steak is to use a meat thermometer. This will allow you to monitor the internal temperature and ensure that the steak is cooked to your desired level of doneness. Remember that the steak will continue to cook slightly after you remove it from the griddle, so it’s best to take it off the heat a few degrees before it reaches your desired temperature.
Advanced Techniques for Blackstone Griddle Steak
Once you’ve mastered the basic techniques, you can experiment with some advanced techniques to take your Blackstone griddle steak to the next level.
Reverse Searing
Reverse searing involves cooking the steak at a low temperature until it’s almost to your desired internal temperature, then searing it over high heat to develop a crust. This technique results in a steak that is evenly cooked throughout with a perfectly seared exterior.
To reverse sear on a Blackstone griddle, set up two cooking zones: one with low heat and one with high heat. Cook the steak on the low-heat zone until it’s a few degrees below your desired internal temperature. Then, move it to the high-heat zone and sear it for 1-2 minutes per side to develop a crust.
Using Compound Butter
Compound butter is a flavored butter that can be used to add extra flavor to your steak. To make compound butter, soften a stick of butter and mix it with your favorite herbs, spices, and other flavorings. Some popular combinations include garlic herb butter, chili lime butter, and sun-dried tomato butter.
Place a pat of compound butter on top of the steak while it’s resting to add flavor and moisture.
Adding Smoke Flavor
To add smoke flavor to your Blackstone griddle steak, you can use a smoker box or wood chips. Place a smoker box filled with wood chips on the griddle next to the steak. The heat from the griddle will cause the wood chips to smolder, adding smoke flavor to the steak.
Experiment with different types of wood chips to find your favorite flavor. Hickory, mesquite, and applewood are all popular choices.
By following these tips and techniques, you can cook a perfect steak on your Blackstone griddle every time. Enjoy experimenting with different cuts, seasonings, and cooking methods to find your favorite way to prepare this classic dish. Happy grilling!
What type of steak is best for cooking on a Blackstone griddle?
While you can cook almost any cut of steak on a Blackstone griddle, some perform better than others due to their fat content and thickness. Cuts like ribeye, New York strip, and sirloin are excellent choices. The higher fat content in these cuts helps them stay juicy and develop a delicious crust when seared on the griddle’s hot surface.
Thicker steaks, ideally around 1 to 1.5 inches thick, are preferred because they allow for a good sear without overcooking the inside. If you choose a thinner cut, be extra careful to monitor the internal temperature and avoid overcooking. Adjust your cooking time accordingly to ensure the steak is cooked to your desired level of doneness.
What temperature should the Blackstone griddle be for cooking steak?
Achieving the right griddle temperature is crucial for searing a steak properly. Aim for a medium-high heat, which generally translates to around 400-450°F (200-230°C). This temperature allows for a rapid sear, creating a beautiful crust on the outside while keeping the inside juicy.
Use an infrared thermometer to accurately measure the griddle surface temperature. Allow the griddle to preheat for at least 10-15 minutes to ensure consistent heat distribution. Adjust the burners as needed to maintain the desired temperature throughout the cooking process. Proper temperature control prevents burning and ensures even cooking.
What is the best oil to use when cooking steak on a Blackstone griddle?
When cooking steak on a Blackstone griddle, choosing the right oil is essential for both flavor and performance. Opt for oils with a high smoke point to prevent burning and off-flavors. Avocado oil, canola oil, and refined coconut oil are all excellent choices.
Avoid using olive oil or butter as the primary cooking oil due to their lower smoke points. However, you can add a knob of butter towards the end of cooking for extra flavor and richness. Simply add the butter directly to the steak while it’s still on the griddle or baste the steak with the melted butter.
How do I prevent my steak from sticking to the Blackstone griddle?
Preventing your steak from sticking starts with a properly seasoned and maintained Blackstone griddle. Ensure the griddle surface is clean and has a thin layer of polymerized oil, creating a non-stick surface. Regularly cleaning and re-seasoning your griddle will contribute significantly to preventing sticking.
Secondly, ensure the griddle is hot enough before placing the steak on it. Adding the steak to a cold or lukewarm griddle will almost certainly result in sticking. Also, avoid moving the steak around too much during the initial searing process. Allow the crust to develop naturally, and the steak will release from the griddle on its own.
How long should I cook a steak on each side on a Blackstone griddle?
The cooking time for a steak on a Blackstone griddle depends on the thickness of the steak and your desired level of doneness. As a general guideline, for a 1-inch thick steak cooked at medium-high heat, you’ll typically need about 3-4 minutes per side for medium-rare.
However, the best way to determine doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak to get an accurate reading. Aim for 130-135°F (54-57°C) for medium-rare, 135-145°F (57-63°C) for medium, and 145-155°F (63-68°C) for medium-well. Remember to let the steak rest after cooking.
Why is resting the steak important after cooking it on the Blackstone griddle?
Resting the steak after cooking is a crucial step that significantly improves its tenderness and juiciness. During cooking, the muscle fibers contract and push the juices towards the center. Resting allows these fibers to relax and reabsorb the juices throughout the steak.
Let the steak rest for at least 5-10 minutes before slicing. Cover it loosely with foil to keep it warm. Slicing the steak immediately after cooking will result in a significant loss of juices, leading to a drier and less flavorful final product. Resting ensures a more enjoyable eating experience.
How do I clean my Blackstone griddle after cooking steak?
Cleaning your Blackstone griddle immediately after cooking steak is essential for maintaining its performance and longevity. While the griddle is still warm (but not scorching hot), use a metal scraper or spatula to remove any food debris and grease buildup. Scrape towards the grease trap for easy disposal.
After scraping, pour a small amount of water onto the hot griddle to deglaze it. Use a heat-resistant spatula or scraper to work the water around and loosen any remaining residue. Finally, wipe the griddle clean with paper towels or a shop towel. Once cool, lightly oil the surface to prevent rust and maintain the seasoning.