How to Cook a Steak on a Blackstone Griddle: Perfect, Juicy Tips

If you want to master the art of cooking a perfect steak right at home, your Blackstone griddle is the secret weapon you’ve been looking for. Imagine searing a juicy, flavorful steak with that irresistible crust, all while enjoying the ease and control that a griddle offers.

Whether you’re a beginner or just looking to sharpen your skills, this guide will walk you through every step to turn your steak into a mouthwatering masterpiece. Ready to impress yourself and your guests? Let’s dive into how to cook a steak on a Blackstone griddle that’s packed with flavor and cooked just the way you like it.

Steak Selection

Choosing the right steak is the first step to a great meal on your Blackstone griddle. A good steak starts with selecting quality meat. It sets the tone for taste and tenderness. Understanding what to pick helps you cook with confidence and enjoy every bite.

Pay attention to the cut and the marbling. Both affect flavor and juiciness. The better the steak, the better the final dish.

Choosing The Right Cut

Different cuts offer different flavors and textures. Ribeye is rich and fatty, perfect for grilling. New York strip is leaner with a firm bite. Filet mignon is very tender but mild in flavor. Choose cuts that suit your taste and cooking style. Thicker cuts work well on a griddle as they cook evenly.

Importance Of Marbling

Marbling means the white fat inside the meat. It melts during cooking and adds flavor. More marbling usually means a juicier steak. Look for small streaks of fat within the muscle. They give a tender texture and rich taste. Avoid meat with little or no marbling for the best results.

Preparation

Preparing your steak properly ensures a juicy and flavorful result on the Blackstone griddle. This stage sets the foundation for great taste and even cooking. Follow these simple steps to get your steak ready for the heat.

Bringing Steak To Room Temperature

Take the steak out of the fridge at least 30 minutes before cooking. This helps it cook evenly from edge to center. Cold meat can cook unevenly and dry out on the griddle.

Letting the steak rest also allows the juices to settle inside the meat. This results in a tender and juicy bite.

Seasoning Basics

Use simple seasonings to enhance the natural flavor of the steak. Salt and black pepper are classic choices. Sprinkle both sides evenly with salt first, then add pepper.

Season just before cooking to keep the meat moist. You can also add garlic powder or smoked paprika for extra taste if desired.

Patting Dry

Use paper towels to gently pat the steak dry on all sides. Removing surface moisture helps create a good sear on the griddle. Wet steaks tend to steam rather than brown.

A dry surface makes the steak develop a crispy crust. This adds texture and locks in the juices.

Griddle Setup

Setting up your Blackstone griddle correctly is key to cooking a perfect steak. The right setup ensures even heat and a great sear. It also helps to prevent sticking and burning.

Preparing the griddle properly makes your cooking easier and more enjoyable. Focus on preheating and selecting the right oil for the best results.

Preheating The Blackstone

Turn on your Blackstone griddle and set it to medium-high heat. Let it heat for about 10 to 15 minutes. The surface should be very hot before adding the steak. A hot griddle helps create a nice crust on the steak. Use an infrared thermometer if you have one. Aim for around 400°F to 450°F on the cooking surface.

Choosing The Right Oil

Pick an oil with a high smoke point. Avocado oil, grapeseed oil, and canola oil work well. These oils handle high heat without burning. Avoid olive oil since it burns quickly. Pour a thin layer of oil on the griddle surface. Spread it evenly with a spatula or paper towel. This step prevents the steak from sticking and helps with browning.

Cooking Steps

Cooking a steak on a Blackstone griddle requires a few simple steps to get the best flavor and texture. Follow these steps carefully to cook a juicy, tender steak with a perfect crust. Each part of the process adds to the final taste. Let’s break down the cooking steps.

Initial Sear

Start by heating the griddle to high heat. Place the steak on the hot surface. Let it cook without moving for about 2-3 minutes. This creates a nice brown crust. The crust locks in the juices and adds flavor.

Flipping Technique

Use tongs to flip the steak gently. Avoid using a fork to keep juices inside. Cook the other side for 2-3 minutes as well. Flip only once or twice for even cooking. This keeps the steak tender and juicy.

Basting With Butter And Herbs

Add butter, fresh rosemary, thyme, and crushed garlic near the steak. Tilt the griddle slightly to pool the melted butter. Use a spoon to pour butter and herbs over the steak. This adds rich flavor and keeps the meat moist.

Using Heat Zones

Create two heat zones on your griddle: one hot, one cooler. Sear the steak on the hot side first. Then move it to the cooler side to finish cooking. This method prevents burning and cooks the steak evenly. Check the steak’s temperature to reach your desired doneness.

Temperature Guide

Controlling temperature is key to cooking steak perfectly on a Blackstone griddle. The right heat ensures a juicy, tender steak with a delicious crust. Overcooking or undercooking can ruin the flavor and texture. This temperature guide helps you achieve your preferred doneness every time.

Checking Doneness

Use a meat thermometer to check the steak’s internal temperature. Insert it into the thickest part of the steak. Avoid touching bones or fat for accurate reading. Also, observe the steak’s color and firmness. A soft, red center means rare. A firm, pink center means medium. A very firm, brown center means well done.

Target Internal Temperatures

• Rare: 120°F to 125°F (49°C to 52°C)
• Medium Rare: 130°F to 135°F (54°C to 57°C)
• Medium: 140°F to 145°F (60°C to 63°C)
• Medium Well: 150°F to 155°F (65°C to 68°C)
• Well Done: 160°F and above (71°C+)

Remove the steak from the griddle when it reaches 5°F below your target temperature. It will continue to cook as it rests. Rest the steak for 5 to 10 minutes before slicing. This helps juices redistribute for better flavor and texture.

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Resting The Steak

Resting the steak is a crucial step after cooking on your Blackstone griddle. It helps the meat retain its juices and flavor. Skipping this step can lead to a dry steak. Letting the steak rest allows the heat to distribute evenly inside the meat. This gives you a tender and juicy bite every time.

Why Resting Matters

Resting lets the juices settle inside the steak. During cooking, juices move to the surface. Cutting the steak immediately causes these juices to spill out. Resting keeps the juices locked in, making the steak moist. It also helps the meat fibers relax. This creates a better texture and richer taste.

Recommended Resting Time

Rest the steak for about 5 to 10 minutes. Larger cuts need closer to 10 minutes. Smaller steaks can rest for 5 minutes. Cover the steak loosely with foil to keep it warm. Avoid wrapping it tight or the steak will steam. Proper resting time ensures a perfect steak every time.

Serving Tips

Serving your steak properly enhances its flavor and texture. Simple steps make a big difference. Follow these tips to enjoy your Blackstone griddle steak at its best.

Slicing Against The Grain

Always slice steak against the grain. Cutting this way shortens muscle fibers. It makes the steak easier to chew. Look at the meat’s lines and cut perpendicular to them. Use a sharp knife for clean cuts. Serve slices immediately for best taste and texture.

Optional Garnishes

Garnishes add color and flavor to your steak. Fresh herbs like rosemary or thyme work well. A pat of butter on hot steak adds richness. Sliced garlic or grilled onions give extra taste. Lemon wedges can brighten the flavor. Keep garnishes simple to highlight the steak’s natural taste.

Common Mistakes

Cooking steak on a Blackstone griddle is simple but easy to make mistakes. These errors can affect the taste and texture of your steak. Knowing common mistakes helps you cook better every time. Avoid habits that ruin the flavor and juiciness.

Avoid Pressing The Steak

Pressing the steak with a spatula squeezes out its juices. This makes the steak dry and tough. Let the steak cook without pushing it down. The natural juices stay inside, keeping the meat tender and flavorful.

Don’t Rush Flipping

Flipping the steak too soon stops proper searing. Wait for a good crust to form before flipping. This crust locks in flavor and creates a nice texture. Flip only once or twice to cook evenly and keep juices inside.

Ensuring Proper Sizzle

The griddle must be hot enough before cooking. A proper sizzle means the steak hits a hot surface. This heat creates a golden crust and seals in moisture. If the griddle is cold, the steak will steam, not sear, making it less tasty.

Advanced Tips

For those wanting to elevate their steak cooking on a Blackstone griddle, advanced tips can make a big difference. These techniques bring more flavor and better control over the cooking process. Small changes can create a steak that tastes like it came from a top steakhouse.

Using Fresh Herbs

Fresh herbs add a bright, natural flavor to your steak. Rosemary and thyme work best on the Blackstone griddle. Place sprigs on the griddle near your steak as it cooks. The heat releases the herbs’ oils, infusing the meat with aroma. You can also chop fresh herbs and sprinkle them on the steak right before serving for extra freshness.

Incorporating Garlic

Garlic pairs perfectly with grilled steak. Crush a few garlic cloves and add them to the griddle with butter. As the butter melts, the garlic flavor spreads across the steak. Avoid burning the garlic by placing it at the edge of the griddle. This method creates a rich, savory taste without bitterness. For more garlic flavor, rub the steak with a cut clove before cooking.

Managing Heat Zones For Best Results

Creating heat zones on your Blackstone griddle improves cooking control. Heat zones mean one side is hotter for searing, while the other side stays cooler for finishing. Start by searing the steak on the hot side to lock in juices and create a crust. Then move it to the cooler side to cook through without burning. This technique helps achieve the perfect doneness and texture every time.

Frequently Asked Questions

How Do I Cook A Steak On A Blackstone?

Preheat the Blackstone griddle and oil it with high smoke point oil. Season the steak, sear each side until browned, then add butter and herbs. Cook to desired doneness on lower heat. Rest steak before slicing against the grain and serving.

How Often Should I Flip Steak On Blackstone?

Flip your steak every 1-2 minutes on a Blackstone griddle for even cooking and a perfect sear.

What Is The 3 3 2 2 Rule For Steak?

The 3 3 2 2 rule for steak means cooking it 3 minutes per side, then resting 2 minutes, twice. This method ensures even cooking and juicy results.

What Temperature Do I Cook Steaks At On A Griddle?

Preheat the griddle to 400-450°F for a perfect sear. Cook steaks at this high heat for even browning and juiciness.

Conclusion

Cooking steak on a Blackstone griddle is simple and rewarding. Use good seasoning and heat the griddle well. Let the steak cook without pressing it down. Flip only when ready and baste with butter and herbs for flavor. Check the temperature to avoid overcooking.

Rest the steak after cooking to keep it juicy. Slice against the grain for the best bite. Enjoy a tasty, tender steak right from your Blackstone griddle. Practice makes perfect, so keep trying and enjoy every meal.