What Is Best To Cook On A Blackstone Griddle

Smash burgers, breakfast, fajitas, fried rice, and seafood shine on a Blackstone griddle.

If you’re wondering what is best to cook on a Blackstone griddle, you’re in the right place. I’ve cooked for crowds, taught weekend classes, and learned the tricks that make flat-top cooking simple and fun. This guide breaks down what is best to cook on a Blackstone griddle, why it works so well, and how to do it with pro-level results at home.

Why a Blackstone Griddle Is Different

A Blackstone griddle gives you even heat, a large flat surface, and room to cook full meals at once. The surface is steel, so it holds heat and creates deep browning. That browning, called the Maillard reaction, is why burgers, steak tips, and veggies taste so good.

The open surface means you can cook proteins, starches, and veggies side by side. You can also set heat zones. Run high heat for searing, medium for eggs or pancakes, and low for holding food warm. Knowing this helps you decide what is best to cook on a Blackstone griddle and how to cook it fast.

From experience, the griddle rewards simple food done right. Use the right oil, preheat well, and avoid crowding. You’ll get crisp edges, juicy centers, and that classic diner flavor you can’t fake.

The Best Foods to Cook on a Blackstone Griddle

Wondering what is best to cook on a Blackstone griddle? Start with fast-searing foods and flat-surface classics. Below are my proven winners with steps that work for weeknights or game day.

Smash Burgers

Smash burgers are what is best to cook on a Blackstone griddle if you want instant wins. The high heat and flat surface give a crust you can’t get in a pan.

Preheat high until water flicks and dances.
Roll 3-ounce balls of 80/20 ground beef.
Place on hot spot, smash hard for 10 seconds, season with salt and pepper.
Cook 60–90 seconds, flip, add cheese, and toast buns on a cooler zone.
Ground beef should reach 160°F for safety.

Pro tip: Use a square of parchment between meat and press to prevent sticking.

Breakfast Classics

Breakfast is what is best to cook on a Blackstone griddle when feeding a crowd. You can do eggs, bacon, hash browns, and pancakes all at once.

Run medium heat for eggs and pancakes, high for bacon and hash browns.
Cook bacon first. Use some bacon fat for hash browns and pancakes.
Keep eggs on a light-oiled, medium zone. Use a steam dome for over-easy eggs.
Pancakes should bubble before you flip. Aim for golden, not dark.

Pro tip: A squeeze bottle makes perfect circles of batter and easy oil control.

Fajitas and Street-Style Tacos

If you ask what is best to cook on a Blackstone griddle for bold flavor, fajitas win. You get char on onions, peppers, and steak or chicken.

Slice peppers, onions, and protein thin for quick searing.
High heat with avocado oil. Season with salt, pepper, chili, and lime.
Sear protein first, then veggies. Warm tortillas on a low zone.
Chicken should reach 165°F; steak is best pulled at your preferred doneness.

Pro tip: Finish with a splash of lime juice and a pat of butter for glossy fajitas.

Hibachi-Style Fried Rice and Noodles

Fried rice is what is best to cook on a Blackstone griddle when you want a one-pan meal. The space lets you push, flip, and steam fast.

Use day-old rice. It stays fluffy and crisp.
High heat. Sauté onion, garlic, ginger, and veggies.
Add rice, soy sauce, a touch of butter, and sesame oil at the end.
Make a well, scramble eggs, then mix and finish with scallions.

Pro tip: A water bottle makes quick steam to soften rice without turning it soggy.

Philly Cheesesteaks and Loaded Sandwiches

For game day, this is what is best to cook on a Blackstone griddle to feed many. Thin steak, peppers, onions, and cheese melt together perfectly.

Medium-high heat. Cook onions and peppers first with a pinch of salt.
Add thin-sliced ribeye, break it up, season, and mix with veg.
Layer provolone or American, then scoop onto toasted rolls.

Pro tip: Add a dash of Worcestershire for a steakhouse note.

Seafood: Shrimp, Scallops, and Salmon

Seafood sears fast and stays tender on the griddle. It’s what is best to cook on a Blackstone griddle when you want dinner in minutes.

Dry seafood well. Oil the griddle, not the fish.
Shrimp: 1–2 minutes per side. Scallops: 90 seconds per side for a deep crust.
Salmon: Sear skin-side down, finish flesh-side briefly. Target 125–130°F for medium.

Pro tip: A thin metal spatula helps flip delicate fish without tearing.

Steak Bites, Pork Chops, and Chicken Thighs

The griddle’s surface delivers a steakhouse crust. It’s what is best to cook on a Blackstone griddle when you want big flavor with simple prep.

Steak bites: Cube sirloin, toss in oil, salt, pepper. Sear high heat, then butter-baste.
Pork chops: 1-inch chops at medium-high, flip once. Pull at 145°F and rest.
Chicken thighs: Season, sear, then move to medium zone. Cook to 165°F.

Pro tip: Rest meat on a wire rack, not a plate, to keep the crust crisp.

Vegetables and Sides

Crisp-tender veggies round out the meal. For many cooks, veggies are what is best to cook on a Blackstone griddle because they love contact heat.

Great options: asparagus, zucchini, mushrooms, corn, green beans.
Toss with oil, salt, pepper. Cook on medium-high until charred spots appear.
Finish with lemon zest, Parmesan, or a drizzle of balsamic.

Pro tip: Start firmer veg first, then add quick-cooking veg near the end.

Flatbreads, Quesadillas, and Grilled Cheese

Melty, crispy, and fast. This group is what is best to cook on a Blackstone griddle for quick lunches.

Light oil on medium heat. Add fillings to one side, fold, and press.
Flip when the bottom is golden and the cheese starts to ooze.
Use a dome to melt cheese faster without burning the bread.

Pro tip: Brush tortillas or bread with mayo for even browning.

Sweet Treats: Pancakes and French Toast

Don’t skip dessert. For families, sweet breakfasts are what is best to cook on a Blackstone griddle because the surface keeps heat even.

Pancakes: Medium heat, butter the surface lightly, flip at bubbles.
French toast: Dip in custard, drain well, cook until set and golden.
Finish with berries, warm syrup, or a dust of cinnamon sugar.

Pro tip: Use a small ring mold for uniform pancakes.

Heat Zones, Oils, and Tools

A few basics make your griddle life easier. Once you master these, it becomes obvious what is best to cook on a Blackstone griddle at any moment.

Heat zones matter. Keep one side hot for searing and one side medium for eggs or holding.
Best oils: avocado, canola, or refined peanut. They handle high heat without smoking.
Must-have tools: metal scraper, long spatulas, squeeze bottles for oil and water, steam dome, instant-read thermometer.

From dozens of cooks, I’ve learned to preheat for 8–10 minutes. When a drop of water skates on the surface, you’re ready. If food sticks, the surface is either too cold or not oiled enough.

Sample 30-Minute Menu Plans for the Griddle

Use these quick builds to master what is best to cook on a Blackstone griddle without stress.

Classic diner dinner
- Smash burgers, griddled onions, toasted buns, and quick garlic green beans.
- Start onions and beans first, then smash burgers last for hottest crust.
Weeknight hibachi
- Fried rice with shrimp, zucchini, and carrots. Finish with sesame oil and scallions.
- Cook shrimp last so it stays juicy.
Breakfast-for-dinner
- Bacon, hash browns, pancakes, and cheesy scrambled eggs.
- Keep pancakes medium heat; hold bacon on a low corner to stay crisp.

Time saver tip: Build sauces ahead, cut veg thin, and group ingredients on trays in cook order.

Common Mistakes and How to Avoid Them

These pitfalls can make even what is best to cook on a Blackstone griddle turn out average. Here’s how to keep it great.

Overcrowding the surface
- Food steams and turns soggy. Cook in batches and hold finished items on a warm zone.
Starting on a cold griddle
- You miss the sear. Preheat until water dances.
Using the wrong oil
- Butter alone burns. Use a high-heat oil and finish with butter.
Skipping rest and carryover
- Pull meats a few degrees early, rest on a rack, not a plate.

Data-backed tip: Food safety guidance sets chicken at 165°F, ground beef at 160°F, pork at 145°F, and fish at 145°F. A quick thermometer check protects flavor and health.

Cleaning, Seasoning, and Safety Basics

A clean, seasoned surface is key to repeatable results. It also affects what is best to cook on a Blackstone griddle because a slick surface prevents sticking.

After cooking
- While warm, scrape debris to the grease trap. Splash a little water to deglaze.
- Wipe dry with towels. Lightly oil while warm to prevent rust.
Deep season (as needed)
- Heat the surface, wipe on a thin layer of high-heat oil, and let it smoke off. Repeat 2–3 times.
Safety habits
- Keep a spray bottle of water for flare-ups and a fire-safe area around the griddle.
- Use gloves and long spatulas to avoid steam burns.

Personal note: When I skip the light oil coat after cleaning, I always regret it the next day. A 10-second oil wipe saves a 10-minute scrub later.

Frequently Asked Questions of what is best to cook on a blackstone griddle

What is best to cook on a Blackstone griddle for beginners?

Start with smash burgers, pancakes, and fajitas. They cook fast, teach heat control, and build confidence with simple steps.

Which oil should I use on a Blackstone griddle?

Use avocado, canola, or refined peanut oil. These have high smoke points and keep flavors clean.

How hot should the griddle be for most foods?

For searing, aim for high heat where water skates on the surface. For eggs and pancakes, medium heat avoids burning and sticking.

Can I cook steak on a Blackstone griddle?

Yes, steak sears beautifully on a hot flat top. Sear hard, flip once, and pull at your target temp, then rest to keep juices inside.

How do I keep food from sticking?

Preheat well, use a thin oil layer, and avoid moving food too soon. A well-seasoned surface and dry proteins also help a lot.

Is seafood hard to cook on a griddle?

Not at all. Dry it well, use high heat, and cook briefly; shrimp and scallops take just a few minutes.

What tools do I need to start?

Use two metal spatulas, a scraper, a steam dome, a thermometer, and squeeze bottles. These cover most recipes and keep your workflow smooth.

Conclusion

Now you know what is best to cook on a Blackstone griddle and how to nail it every time. Start with smash burgers, breakfast spreads, fajitas, and fried rice, then branch out to seafood and steak bites. Keep zones set, use the right oil, and trust your thermometer.

Roll the griddle outside this week and cook one full meal from this guide. If this helped, subscribe for more griddle ideas, or leave a comment with your best flat-top win.

Why a Blackstone Griddle Is Different