How Long to Cook a Medium Steak on a Blackstone? Griddle Mastery Unveiled
Cooking a perfectly medium steak on a Blackstone griddle depends on several factors, but generally, you can expect a cooking time of 4-6 minutes on a preheated surface, flipping the steak halfway through, to achieve an internal temperature of 130-135°F.
Understanding the Blackstone Griddle Advantage
The Blackstone griddle has become a popular outdoor cooking appliance, prized for its even heat distribution and large, flat cooking surface. This makes it ideal for searing steaks quickly and efficiently, locking in juices and creating a delicious crust. Unlike traditional grills, which can sometimes produce uneven heat, the Blackstone allows for consistent cooking across the entire surface of the steak.
The Benefits of Griddle-Cooked Steak
Griddle cooking offers several advantages over other methods, particularly for steaks:
- Even Cooking: The flat, solid surface ensures consistent heat transfer, minimizing hot spots.
- Superior Sear: The direct contact creates a beautiful, flavorful crust.
- Versatility: You can cook multiple steaks or even a whole meal on the griddle at once.
- Easy Cleanup: The smooth surface is quick and easy to scrape clean.
The Process: Achieving Medium Steak Perfection
Here’s a step-by-step guide to cooking a perfect medium steak on your Blackstone:
- Choose Your Steak: Opt for cuts like ribeye, New York strip, or sirloin, at least 1-inch thick.
- Prepare the Steak: Pat the steak dry with paper towels and season generously with salt, pepper, and any other desired spices. Allow the steak to sit at room temperature for at least 30 minutes before cooking. This allows for more even cooking.
- Preheat the Blackstone: Heat your Blackstone griddle to medium-high heat (around 400-450°F). Ensure the surface is clean and lightly oiled with a high-smoke-point oil like avocado, canola, or peanut oil.
- Sear the Steak: Place the steak on the hot griddle and sear for 2-3 minutes per side. This will develop a rich, flavorful crust.
- Monitor Internal Temperature: Use a reliable instant-read thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding bone. For medium, aim for 130-135°F.
- Rest the Steak: Once the steak reaches the desired temperature, remove it from the griddle and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent loosely with foil to retain heat.
- Slice and Serve: Slice the steak against the grain and serve immediately.
Factors Affecting Cooking Time
Several factors can influence the cooking time of a steak on a Blackstone griddle:
- Steak Thickness: Thicker steaks will require longer cooking times.
- Griddle Temperature: A hotter griddle will cook the steak faster.
- Steak Temperature Before Cooking: Steaks that start at room temperature will cook more evenly and quickly than those straight from the refrigerator.
- External Temperature: Colder outdoor temperatures can slightly increase cooking time.
Common Mistakes to Avoid
- Not Preheating the Griddle: A properly preheated griddle is essential for searing the steak and achieving even cooking.
- Overcrowding the Griddle: Cooking too many steaks at once can lower the griddle temperature and prevent proper searing.
- Constantly Flipping the Steak: Avoid the temptation to flip the steak repeatedly. Allow it to sear properly on each side.
- Using Low-Quality Steaks: The quality of the steak significantly impacts the final result. Choose well-marbled cuts for optimal flavor and tenderness.
- Skipping the Resting Period: Resting the steak is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
- Ignoring Internal Temperature: Relying on visual cues alone can lead to undercooked or overcooked steaks. Use a reliable thermometer to ensure accuracy.
Temperature Guide for Steak Doneness
| Doneness | Internal Temperature (°F) | Characteristics |
|---|---|---|
| Rare | 120-130 | Cool, red center |
| Medium Rare | 130-135 | Warm, red center |
| Medium | 135-145 | Warm, pink center |
| Medium Well | 145-155 | Slightly pink center |
| Well Done | 155+ | Little to no pink |
Frequently Asked Questions (FAQs)
Should I use a lid when cooking steak on a Blackstone?
Using a lid on your Blackstone while cooking steak can help trap heat and cook the steak more evenly, especially for thicker cuts. However, it can also prevent a good sear. It’s generally best to avoid using the lid during the searing process and only use it briefly towards the end if needed to reach the desired internal temperature.
What type of oil is best for cooking steak on a Blackstone?
The best oils for cooking steak on a Blackstone are those with a high smoke point, such as avocado oil, canola oil, peanut oil, or refined coconut oil. These oils can withstand high heat without breaking down and developing unpleasant flavors. Avoid using olive oil or butter for searing, as they have lower smoke points and can burn easily.
How do I know when my Blackstone is hot enough for steak?
You can test the griddle’s temperature using an infrared thermometer or by simply dropping a small amount of water on the surface. If the water sizzles and evaporates quickly, the griddle is hot enough. The surface should also be hot enough that a drop of water will dance on the surface.
Can I cook frozen steak on a Blackstone?
While technically possible, it’s not recommended. Frozen steak will take much longer to cook and will likely result in an unevenly cooked steak with a less desirable sear. For the best results, always thaw your steak completely before cooking.
How can I prevent my steak from sticking to the Blackstone?
To prevent sticking, ensure your Blackstone is properly seasoned and lightly oiled before cooking. Also, avoid moving the steak around too much while it’s searing. Allow it to develop a good crust before flipping.
What is the ideal thickness for a steak cooked on a Blackstone?
A steak that is at least 1 inch thick is ideal for cooking on a Blackstone. This thickness allows for a good sear on the outside while maintaining a juicy interior. Thinner steaks can cook too quickly and become overcooked.
How do I season my steak for cooking on a Blackstone?
Simple is often best. Generously season your steak with salt and pepper at least 30 minutes before cooking. You can also add other spices like garlic powder, onion powder, or paprika to enhance the flavor. Experiment and find what you like best!
Should I use butter when cooking steak on a Blackstone?
While you shouldn’t use butter for searing due to its low smoke point, you can add a pat of butter to the steak during the last minute of cooking or while resting to add richness and flavor.
How do I clean my Blackstone after cooking steak?
After cooking, scrape off any excess food debris with a metal spatula or scraper. While the griddle is still warm, pour a small amount of water on the surface and scrub with a scouring pad. Wipe clean with a paper towel and then apply a thin layer of oil to prevent rust.
What sides go well with steak cooked on a Blackstone?
Steak cooked on a Blackstone pairs well with a variety of sides, such as grilled vegetables, mashed potatoes, roasted potatoes, salad, or corn on the cob. You can even cook some of these sides right alongside the steak on the Blackstone!
Can I cook other types of meat on my Blackstone besides steak?
Absolutely! The Blackstone is incredibly versatile and can be used to cook a wide variety of meats, including burgers, chicken, pork, and seafood. The principles of searing and even cooking apply to all types of protein.
What’s the best way to tell if my steak is done without a thermometer?
While a thermometer is the most accurate method, you can also use the touch test. Press the center of the steak with your finger. If it feels soft and yields easily, it’s likely rare. If it’s firm, it’s likely well-done. For medium, it should feel slightly firm with a little give. However, using a thermometer is always recommended for best results.