How to Cook Steaks on a Blackstone Griddle?
Cooking steaks on a Blackstone griddle involves achieving a perfect sear and evenly cooked interior by utilizing the griddle’s consistent heat. This is done by preheating the griddle properly, selecting the right steak cut, and following a precise cooking process to ensure a juicy and flavorful result.
Why Blackstone Griddle Cooking is Ideal for Steaks
The Blackstone griddle has become a popular outdoor cooking appliance, lauded for its versatility and ease of use. But why is it particularly well-suited for cooking steaks? The answer lies in its design and heat distribution.
- Even Heat Distribution: Unlike grills with hot spots, a Blackstone griddle offers relatively consistent heat across its surface. This ensures that your steak cooks evenly, minimizing the risk of some parts being overcooked while others remain underdone.
- Superior Sear: The flat, smooth surface of the griddle provides maximum contact with the steak, resulting in an exceptional sear that locks in juices and adds a desirable crust.
- Temperature Control: Blackstone griddles typically have adjustable burners, allowing you to precisely control the cooking temperature. This is crucial for achieving the desired level of doneness.
- Outdoor Cooking Convenience: Keep the smoke and smells of cooking steak outside, making it ideal for patios, decks, and outdoor kitchens.
- Ease of Cleanup: Cleanup is a breeze compared to a traditional grill. Simply scrape the surface clean and re-season as needed.
Selecting the Right Steak
Not all steaks are created equal, and some are better suited for griddle cooking than others. Consider these factors when selecting your steak:
- Cut: Thicker cuts, such as ribeye, New York strip, and filet mignon, are ideal for griddle cooking. These cuts have enough thickness to develop a good sear without overcooking the interior. Flatter cuts such as flank or skirt steak also work well, but you have to watch them closely.
- Marbling: Look for steaks with ample marbling (intramuscular fat). This fat renders during cooking, adding flavor and moisture.
- Thickness: Aim for steaks that are at least 1-inch thick to ensure they don’t overcook before developing a proper sear.
- Grading: USDA grades like Prime, Choice, and Select indicate the quality of the meat. Prime steaks have the most marbling and are the most tender.
Preparing Your Blackstone Griddle and Steak
Proper preparation is key to achieving steak perfection.
- Clean and Season the Griddle: Ensure the griddle is clean and properly seasoned. A well-seasoned griddle is non-stick and provides better heat transfer.
- Preheat the Griddle: Preheat the griddle to medium-high heat (around 400-450°F) for at least 10-15 minutes. Use an infrared thermometer to verify the temperature.
- Prepare the Steak: Pat the steak dry with paper towels. This helps achieve a better sear. Season generously with salt, pepper, and any other desired spices (garlic powder, onion powder, etc.). You can also use a dry rub.
- Oil the Griddle: Lightly oil the griddle surface with a high-smoke-point oil such as avocado oil, canola oil, or peanut oil. Don’t over-oil; a thin, even coating is sufficient.
The Cooking Process: Searing and Finishing
The key to a perfectly cooked steak on a Blackstone griddle is a two-step process: searing and finishing.
Sear: Place the steak on the preheated griddle and sear for 3-4 minutes per side, or until a deep, golden-brown crust forms. Avoid moving the steak around during this time to allow the sear to develop properly.
Finish: After searing, reduce the heat to medium or move the steak to a cooler part of the griddle. Continue cooking until the steak reaches your desired level of doneness. Use a meat thermometer to accurately gauge the internal temperature.
Doneness Internal Temperature Rare 125-130°F Medium Rare 130-135°F Medium 135-145°F Medium Well 145-155°F Well Done 155°F+ Rest: Remove the steak from the griddle and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent the steak loosely with foil to keep it warm.
Common Mistakes to Avoid
Even with the right technique, some common mistakes can derail your steak-cooking efforts:
- Not preheating the griddle: A properly preheated griddle is essential for achieving a good sear.
- Overcrowding the griddle: Cooking too many steaks at once can lower the griddle temperature and prevent proper searing.
- Using the wrong oil: Using an oil with a low smoke point can result in a smoky and unpleasant flavor.
- Moving the steak too much: Resist the urge to constantly move the steak around while searing. Allow the crust to develop undisturbed.
- Not using a meat thermometer: A meat thermometer is the best way to ensure that your steak is cooked to your desired level of doneness.
- Skipping the resting period: Resting is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
Frequently Asked Questions (FAQs)
1. What type of oil is best for cooking steak on a Blackstone griddle?
The best oils for cooking steak on a Blackstone griddle are those with a high smoke point, such as avocado oil, canola oil, or peanut oil. These oils can withstand the high temperatures without breaking down and producing unwanted flavors. Avoid using olive oil, as it has a lower smoke point and can burn easily.
2. How do I season my Blackstone griddle properly?
To season a Blackstone griddle, start with a clean surface. Apply a thin layer of oil (such as flaxseed, avocado, or canola oil) to the entire surface. Heat the griddle on medium-high heat until the oil begins to smoke. Let it smoke for about 15-20 minutes, then turn off the heat and allow the griddle to cool completely. Repeat this process 3-4 times to build up a good layer of seasoning.
3. How do I clean my Blackstone griddle after cooking steak?
After cooking steak, scrape the griddle surface with a metal spatula or scraper to remove any food residue. While the griddle is still warm, pour a small amount of water onto the surface and use the spatula to scrape the water and remaining residue into the grease trap. Wipe the surface dry with a paper towel and then apply a thin layer of oil to prevent rusting. Regular cleaning prevents buildup and maintains the griddle’s seasoning.
4. What is the best way to check the doneness of a steak on a Blackstone griddle?
The most reliable way to check the doneness of a steak is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone. Compare the internal temperature to the chart provided earlier to determine the level of doneness.
5. Can I use a marinade when cooking steak on a Blackstone griddle?
Yes, you can use a marinade, but it’s important to pat the steak dry with paper towels before placing it on the griddle. Excess moisture can inhibit searing and prevent a good crust from forming.
6. How do I prevent my steak from sticking to the Blackstone griddle?
To prevent sticking, ensure that the griddle is properly seasoned and preheated. Also, use a sufficient amount of oil on the griddle surface and avoid moving the steak around too much while searing.
7. What is the difference between cooking steak on a Blackstone griddle versus a traditional grill?
The main difference is the direct contact and even heat distribution on a Blackstone griddle, which results in a superior sear compared to a grill. Grills typically have hot spots and allow for more airflow, which can dry out the steak.
8. How long should I preheat my Blackstone griddle before cooking steak?
Preheat your Blackstone griddle on medium-high heat (around 400-450°F) for at least 10-15 minutes before cooking steak. This ensures that the griddle is evenly heated and ready to sear the steak properly.
9. Can I cook frozen steak on a Blackstone griddle?
While it’s not recommended, you can cook frozen steak on a Blackstone griddle. However, the results will not be as good as with thawed steak. Thaw the steak as much as possible before cooking and be prepared for a longer cooking time and less even cooking.
10. How much oil should I use when cooking steak on a Blackstone griddle?
Use just enough oil to coat the griddle surface with a thin, even layer. Too much oil can cause the steak to steam instead of sear. A light coating is all that’s needed.
11. Should I use high heat or medium heat to cook steak on a Blackstone griddle?
Start with high heat to sear the steak and then reduce the heat to medium to finish cooking it to your desired level of doneness. This two-step process ensures a good sear without overcooking the interior.
12. Is it necessary to use a meat thermometer when cooking steak?
Using a meat thermometer is highly recommended to ensure that your steak is cooked to your desired level of doneness. It’s the most accurate way to avoid overcooking or undercooking the steak.