The Blackstone griddle has revolutionized outdoor cooking, offering a versatile and efficient way to prepare meals for the whole family. While it excels at breakfasts, burgers, and stir-fries, mastering steak on a Blackstone unlocks a whole new level of culinary possibilities. This guide will take you through the essential steps and techniques to consistently cook mouthwatering, restaurant-quality steaks on your griddle.
Selecting the Perfect Steak
The foundation of a phenomenal steak experience lies in choosing the right cut. Different cuts offer unique flavor profiles, tenderness, and fat content, all impacting the final result.
Understanding Steak Cuts
Ribeye, New York Strip, Filet Mignon, and Sirloin are popular choices, each with its own strengths. Ribeye steaks are prized for their rich marbling and robust flavor, making them ideal for griddling. The marbling renders beautifully on the hot surface, creating a juicy and flavorful crust. New York Strip steaks offer a leaner profile with a firm texture and a bold, beefy flavor. Filet Mignon, known for its exceptional tenderness, is a luxurious choice. Sirloin provides a balance of flavor and affordability, making it a great everyday option.
Thickness Matters
The thickness of your steak significantly affects cooking time and achieving your desired level of doneness. Aim for steaks that are at least 1-inch thick. Thicker steaks provide more leeway in developing a good sear while keeping the interior tender and juicy. Thinner steaks tend to overcook quickly on the griddle.
Grading for Quality
Understanding beef grades is crucial for selecting a high-quality steak. The USDA grades beef based on marbling and maturity. Prime beef, with its abundant marbling, offers the best flavor and tenderness. Choice beef is a good alternative, providing a balance of quality and price. Select beef has less marbling and may be less tender.
Prepping for Griddle Success
Proper preparation is key to maximizing the flavor and texture of your steak on the Blackstone. This involves both preparing the steak and getting your griddle ready for action.
Thawing and Tempering
Frozen steaks should be completely thawed in the refrigerator before cooking. Allowing the steak to sit at room temperature for 30-60 minutes before cooking, known as tempering, promotes even cooking. This brings the internal temperature up slightly, preventing a cold center while the outside sears.
Seasoning Strategies
Seasoning is where you can personalize your steak and enhance its natural flavors. A simple combination of salt and freshly ground black pepper is often the best approach. Apply the seasoning generously on all sides of the steak at least 30 minutes before cooking, or even better, an hour or two in advance. This allows the salt to penetrate the meat, resulting in a more flavorful and tender steak. Experiment with garlic powder, onion powder, paprika, or your favorite steak rubs for added complexity.
Griddle Preparation: The Key to Searing
A properly heated and oiled griddle is essential for achieving a beautiful sear. Preheat your Blackstone griddle on medium-high heat for at least 10-15 minutes. Use an infrared thermometer to ensure the surface reaches a temperature of 400-450°F (200-230°C). Once heated, lightly oil the griddle surface with a high smoke point oil, such as avocado oil, canola oil, or refined coconut oil. Avoid using olive oil, as it has a lower smoke point and can burn.
Mastering the Griddle Cooking Process
The actual cooking process is where your skill and attention to detail come into play. Monitoring the steak’s temperature and adjusting the heat as needed are crucial for achieving your desired level of doneness.
Achieving the Perfect Sear
Carefully place the seasoned steaks on the hot griddle surface. Listen for the sizzle – this indicates that the meat is making good contact with the hot surface and developing a sear. Avoid moving the steaks around for the first few minutes. Allow them to sear undisturbed for 3-4 minutes per side for a medium-rare steak. Adjust the searing time based on the thickness of the steak and your desired level of doneness.
The Importance of Temperature Control
Use a reliable meat thermometer to monitor the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding bone or fat. Refer to a temperature chart to determine the ideal internal temperature for your desired level of doneness.
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium-Well | 145-155°F (63-68°C) |
| Well-Done | 155°F+ (68°C+) |
Adjust the heat of the griddle as needed to maintain a consistent temperature and prevent the steak from burning. If the steak is browning too quickly, reduce the heat slightly. If it’s not searing properly, increase the heat.
The Reverse Sear Technique (Optional)
For thicker steaks, consider using the reverse sear technique. This involves cooking the steak at a lower temperature until it reaches just below your desired level of doneness, then searing it over high heat to develop a crust. This method allows for more even cooking and a perfectly tender interior. To reverse sear on the Blackstone, start by cooking the steak on a cooler part of the griddle or with the heat turned down to low. Once it’s close to your desired temperature, move it to the hot zone to sear.
Butter Basting for Enhanced Flavor
During the last few minutes of cooking, consider butter basting the steak. Add a knob of butter, along with some fresh herbs like rosemary or thyme, to the griddle and spoon the melted butter over the steak. This adds richness and flavor, creating a restaurant-quality finish. You can also add minced garlic to the butter for extra flavor.
Resting is Essential
Resting the steak after cooking is a crucial step that many home cooks overlook. Allowing the steak to rest for at least 5-10 minutes before slicing allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent the steak loosely with foil while it rests to keep it warm.
Slicing and Serving
Once the steak has rested, it’s time to slice and serve. Slice the steak against the grain for maximum tenderness. This shortens the muscle fibers, making the steak easier to chew. Serve the steak immediately with your favorite sides.
Complementary Sides
Classic steak sides include mashed potatoes, roasted vegetables, grilled asparagus, or a fresh salad. Consider making some griddled vegetables alongside your steak for a complete and delicious meal.
Sauces and Toppings
Enhance your steak with a flavorful sauce or topping. Béarnaise sauce, chimichurri, or a simple compound butter are all excellent choices. You can also top the steak with caramelized onions, sautéed mushrooms, or crumbled blue cheese.
Troubleshooting Common Issues
Even with careful planning, things can sometimes go wrong. Here are some common issues and how to address them.
Steak is Too Tough
If your steak is tough, it could be due to several factors. It may have been overcooked, not properly rested, or cut incorrectly. Ensure you’re using a meat thermometer to monitor the internal temperature and avoid overcooking. Always rest the steak for at least 5 minutes before slicing, and slice against the grain. The cut of meat could also be the culprit; less tender cuts require longer cooking times and may benefit from marinating.
Steak is Burning on the Outside
Burning on the outside indicates that the griddle is too hot or the steak is being cooked for too long at a high temperature. Reduce the heat and monitor the steak closely. You can also move the steak to a cooler part of the griddle if needed. Consider using the reverse sear method for thicker steaks.
Steak is Not Searing Properly
If the steak is not searing properly, the griddle may not be hot enough, or the steak may be too wet. Ensure the griddle is preheated to the correct temperature and that the steak is patted dry before seasoning. Avoid overcrowding the griddle, as this can lower the temperature.
Blackstone Steak: Elevating Your Grilling Game
Cooking steak on a Blackstone griddle is a rewarding experience that allows you to create restaurant-quality meals at home. By selecting the right cut, properly preparing the steak and griddle, and mastering the cooking process, you can consistently achieve perfectly seared, juicy, and flavorful steaks. Experiment with different seasonings, sauces, and sides to create your signature Blackstone steak experience. Enjoy the process, embrace the sizzle, and savor the delicious results!
What type of steak is best suited for cooking on a Blackstone griddle?
Steaks that are relatively thin and even in thickness are ideal for cooking on a Blackstone griddle. This allows for quick and even cooking, achieving a desirable sear without overcooking the inside. Some excellent choices include ribeye, New York strip, flank steak, and skirt steak. These cuts offer a good balance of flavor, tenderness, and cooking time compatibility with the griddle’s high heat.
Thicker cuts like filet mignon can be cooked on a griddle, but they require a different approach. You might need to sear them on the griddle and then finish them in a preheated oven to ensure they are cooked to the desired internal temperature without burning the outside. Consider reverse searing, where you bake the steak at a low temperature first, then sear it on the hot griddle for a perfect crust.
How do I properly season my Blackstone griddle for cooking steak?
Seasoning a Blackstone griddle creates a non-stick surface and protects it from rust. Start by ensuring your griddle is clean and free of any debris. Then, apply a thin, even coat of high smoke point oil, such as avocado, canola, or flaxseed oil, across the entire cooking surface, including the edges. Use a lint-free cloth or paper towel to wipe off any excess oil, leaving only a very thin layer.
Next, heat the griddle on medium-high heat until the oil begins to smoke. Continue heating until the smoking stops, indicating the oil has polymerized and bonded with the metal. Let the griddle cool completely and repeat the process 3-4 times to build up a good seasoning layer. Proper seasoning is crucial for preventing steak from sticking and achieving a beautiful sear.
What is the ideal temperature for cooking steak on a Blackstone griddle?
The ideal temperature for cooking steak on a Blackstone griddle is typically medium-high heat, around 400-450°F (200-230°C). This high heat allows you to achieve a flavorful sear on the outside of the steak while cooking the inside to your desired level of doneness. Using a reliable infrared thermometer is helpful to ensure the griddle surface is at the correct temperature.
Adjust the heat based on the thickness of the steak and your personal preferences. For thinner steaks, you may want to use slightly lower heat to prevent them from overcooking too quickly. Conversely, thicker steaks might benefit from a slightly higher heat for a more intense sear. Remember to preheat the griddle for at least 10-15 minutes to ensure even heat distribution.
How long should I cook a steak on a Blackstone griddle for different levels of doneness?
Cooking times for steak on a Blackstone griddle vary depending on the thickness of the steak, the heat of the griddle, and your desired level of doneness. A general guideline for a 1-inch thick steak cooked at medium-high heat is approximately 3-4 minutes per side for medium-rare, 4-5 minutes per side for medium, and 5-6 minutes per side for medium-well. It’s crucial to use a meat thermometer to accurately gauge the internal temperature.
The internal temperatures for different levels of doneness are as follows: Rare: 125-130°F, Medium-Rare: 130-135°F, Medium: 135-145°F, Medium-Well: 145-155°F, and Well-Done: 155°F and above. Remember to let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak. The internal temperature will continue to rise slightly during resting.
What are some tips for preventing steak from sticking to the griddle?
The key to preventing steak from sticking to a Blackstone griddle is proper seasoning and adequate oil. Ensure your griddle is well-seasoned with multiple layers of polymerized oil, creating a smooth, non-stick surface. Before placing the steak on the griddle, apply a thin layer of high smoke point oil, such as avocado or canola oil, directly to the griddle surface.
Avoid moving the steak around too much during the initial searing process. Allow the steak to develop a good crust before attempting to flip it. If the steak is sticking, it’s likely not ready to be flipped. Once a good sear has formed, the steak should release easily from the griddle. Using a thin, flexible metal spatula can also help to lift the steak without tearing it.
Can I cook frozen steak on a Blackstone griddle?
While it’s generally recommended to thaw steak before cooking for best results, you can cook frozen steak on a Blackstone griddle in a pinch. However, the process will be different and require careful attention. Start by searing the frozen steak on high heat for a longer duration than you would with thawed steak, approximately 5-7 minutes per side, to create a crust.
After searing, lower the heat to medium and continue cooking the steak until it reaches the desired internal temperature. This may take significantly longer than cooking thawed steak. Be sure to use a meat thermometer to monitor the internal temperature and ensure the steak is cooked through. Cooking frozen steak can result in a less evenly cooked steak, but it is a viable option when thawing is not possible.
What are some side dishes that pair well with steak cooked on a Blackstone griddle?
Many side dishes complement steak cooked on a Blackstone griddle. Grilled vegetables, such as asparagus, bell peppers, onions, and zucchini, are a classic pairing. Their slight char and smoky flavor enhance the richness of the steak. Additionally, griddle-cooked potatoes, whether sliced, diced, or as smashed potatoes, offer a satisfying and versatile accompaniment.
Other excellent side dish options include a fresh salad, creamy mashed potatoes, or a hearty mac and cheese. Consider adding a flavorful sauce or compound butter to elevate the steak and side dishes even further. Options like chimichurri, garlic butter, or a red wine reduction can provide a delicious finishing touch to your Blackstone griddle steak feast.