What Is The Best Type Of Steak To Cook On A Blackstone Griddle?

What is the best type of steak to cook on a Blackstone griddle?

When it comes to cooking the perfect steak on a Blackstone griddle, choosing the right cut can make all the difference. For a Blackstone griddle, I highly recommend cooking a steak that’s at least 1-1.5 inches thick and has a thickness of 1/2 inch or less to achieve even sear and a tender patty. Among the most popular cuts for grilling, I recommend the following options:

Flank Steak: A lean and flavorful cut, flank steak is a great choice for grilling. Look for ribeye or top round as the cheeks can be tough. I recommend seasoning the steak with a dry rub of spices and herbs to enhance the natural flavor. Keto option: Trim any visible fat and pat dry the steak before grilling. Ensure a proper sear before flipping for a medium-rare steak size of 1-1.5 inches.

For searing and browning the steak evenly, the weight isn’t as important as the cut’s thickness and the protein’s low fat content. Be careful when loading the grill with a substantial amount of steaks as unevenly distributed use may lead to uneven cooking resulting in tough burgers.

Should I oil the Blackstone griddle before cooking the steak?

Evaluating the effectiveness of maintaining a Blackstone griddle before cooking steak requires careful consideration. Oiling the griddle is a popular practice among grilling enthusiasts, and for good reason. By adding a layer of oil, the griddle will be less prone to sticking and splattering, ensuring a crispy and even sear on your steak. Using high-quality oil with a high smoke point, such as avocado oil or peanut oil, is particularly recommended. Apply a thin, even layer of oil to the griddle’s surface, pouring it onto the grates rather than directly into the pan to prevent excessive drippings and spills. This step is especially crucial if you’re cooking a delicate steak, as it can help prevent scorching and bitter flavors.

However, it’s worth noting that blackstone griddles are relatively low-maintenance and don’t actually “need” to be oiled before cooking. A light dusting of oil can help prevent sticking, but it’s just one of the many factors that determine the performance and satisfaction of your cooking experience. Regardless, incorporating oiling or not, getting a nice sear on your steak is a step in the right direction when it comes to achieving that mouth-watering grilled flavor.

How long should I preheat the Blackstone griddle before cooking the steak?

To achieve the perfect sear on a Blackstone griddle for cooking a delicious steak, preheat it for at least 5-7 minutes before placing the hot steel into the pan. This gentle preheating process allows the griddle to reach a medium-high heat, which is ideal for searing a steak without sacrificing control over the cooking temperature. Here’s a step-by-step guide to preheat and cook your steak to perfection:

First, place the Blackstone griddle over medium-high heat (400°F to 450°F) on your gas-controlled stovetop or electric element.

While the griddle is heating up, take your steak of choice (preferably 1-1.5 inches thick for optimal sear) and pat it dry with paper towels to remove excess moisture.

Once the griddle has reached the desired temperature, carefully place the steak onto the hot steel.

Sear the steak for 3-4 minutes per side for medium-rare, depending on your desired level of doneness. Rotate the steak every minute to achieve a uniform sear.

After 3-4 minutes of searing, carefully remove the steak from the griddle and let it rest for a few minutes before serving.

By following these steps and preheating the Blackstone griddle for just 5-7 minutes, you’ll be able to achieve a perfectly seared steak with a nice crust, and that’s one piece of chef’s advice from the world of grilling.

What seasonings work best for steak on a Blackstone griddle?

When cooking a perfectly seared steak on a Blackstone griddle, achieving that signature crust can be a challenge. Traditionally, a well-seasoned cast-iron skillet was used, but if you don’t have one on hand, a Blackstone griddle is a perfect alternative. Two of the best seasoning options for steak on a Blackstone griddle are garlic and thyme stone salts. To give your steak a burst of flavor, rub a generous amount of garlic stone salt onto your steak just before searing.

For achieving that classic thyme crust, you can use high-quality dried thyme or fresh thyme leaves mixed with kosher salt, granulated salt, and a bit of black pepper. Apply a light dusting of the thyme mixture evenly over your steak, paying particular attention to any seams or crevices where the meat might rub against itself. Allow the steak to sit undisturbed for a minute or two, allowing any excess thyme mixture to release onto the surface and then flip it over to sear the other side. Within the range of 375°F to 400°F, a beautiful crust should form, locking in juices and adding a rich, savory flavor to your steak.

How do I achieve perfect grill marks on the steak?

To achieve perfect grill marks on steak, a combination of proper technique, proper meat selection, and patience is key. Begin by selecting a high-quality steak with a natural marbling pattern, ensuring that it is at least 1-1.5 inches thick. Next, preheat your grill to a medium-high temperature of around 400-450°F (200-230°C), using either a gas grill or an charcoal grill, depending on your preference. Meanwhile, season the steak with a mixture of salt, pepper, and your choice of herbs and spices.

Using tongs or a spatula, carefully place the steak on the preheated grill, close the lid, and sear the steak for 2-3 minutes per side, depending on the thickness and desired level of sear. To achieve the perfect grill marks, maintain a steady motion of rotating the steak 90 degrees after the initial sear. This allows the natural heat of the grill to penetrate the steak, creating a crispy and caramelized crust. For a more intense sear, you can rotate the steak three times in total, while maintaining a steady motion.

Once the steak reaches the desired level of sear, remove it from the grill and let it rests for 5-10 minutes before slicing. During this time, the juices will redistribute, and the steak will retain its tenderness and juiciness. Be careful not to slice the steak too soon, as this can disrupt the delicate starches and proteins, leading to a loss of flavor and texture. By following these simple steps and tips, you will be able to achieve perfectly grilled steak with beautifully developed grill marks that will impress even the most discerning palates.

Can I cook a frozen steak on a Blackstone griddle?

Cooking a frozen steak on a Blackstone griddle is a relatively simple process that can produce a deliciously cooked and tender result, even when the steak is frozen. Preheating the griddle is essential to ensure even cooking and prevent the steak from sticking to the surface. To preheat a Blackstone griddle, you can place a temperature-releasable seasoner or a frozen metal rod in the center of the griddle for a few minutes, then let it crackle and settle for 5-10 minutes. Keeping an eye on the heat is crucial, as a low, medium, or high heat setting can make all the difference in cooking the best flat steak. Most frozen steaks can be cooked to desired doneness in under 10 minutes, using a medium-high heat setting (about 4-5 on a 1-10 scale for most people). The key lies in achieving a nice sear without overcooking the steak, which can happen if the heat is too high. To achieve this, one can brush the steak with a small amount of oil or oil-based product towards the end of cooking, to help them brown evenly. Once the steak reaches the desired level of doneness, it should be able to be sliced easily, and it will have developed a beautiful crust on the outside.

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How do I know when the steak is done cooking?

Inspecting the internal temperature of cooked steak is an essential step for achieving the perfect culinary experience. To determine when the steak is done cooking, a food thermometer is the most accurate solution. Insert the thermometer probe into the thickest part of the steak, avoiding any bones or fat, and wait until it reaches a Reliable internal temperature of at least 130 degrees Fahrenheit for medium-rare, 140 degrees for medium, and 150 degrees for medium-well or well-done. For a more precise measurement, use the USDA’s recommended guidelines: medium-rare (130-135°F), medium (140-145°F), medium-well (150-155°F), and well-done (160-170°F). Additionally, use your visual cues to confirm the doneness: a rare steak will be red and juicy, while a well-done steak will be grey and dry.

Should I let the steak rest after cooking?

Why Letting Steaks Rest After Cooking is a Fundamental Cooking Essential

Leaving a perfectly cooked steak at rest after cooking is a crucial technique that can elevate the culinary experience and ensure the ultimate dining satisfaction. This time-honored methodology is based on a fundamental principle of cooking: allowing the tissues of the meat to return to their original temperature, the maximum extent of what is considered safe for human consumption.

How do I clean the Blackstone griddle after cooking a steak?

To ensure your Blackstone griddle is restored to its stainless steel finish after cooking a steak, follow these easy steps. Cleaning and maintaining the griddle is a crucial aspect of extending its lifespan and maintaining its appearance: Before starting, turn off the griddle’s burner and let it cool down completely. The exterior will begin to dry, creating an optimal environment for cleaning. Once dried, use a soft-bristled brush to sweep away any debris or food particles from the griddle’s surface. For tougher spots, mix 1 tablespoon of baking soda with 2 tablespoons of water to create a paste; apply it to the area and scrub it gently with the brush. Rinse the griddle thoroughly with warm water to remove any soap residue. Use a mild dish soap or a commercial cleaner specifically designed for griddles. Apply the soap, working from the outside in, using a soft-bristled brush to scrub the entire griddle. Rinse the griddle again in warm water, then dry it thoroughly with a towel. For tougher cleaning tasks, mix 1 cup of baking soda with 1 cup of white vinegar to create a paste. Apply the paste to the affected areas and let it sit overnight. Use a soft-bristled brush to scrub the griddle, then rinse it thoroughly. A dry cloth or paper towel can help remove any remaining streaks or residue. To maintain the griddle’s non-stick coating, avoid using metal utensils or scouring pads, which can damage the surface. Instead, use heat-resistant nylon or plastic spatulas made specifically for griddles. Regular cleaning and maintenance will ensure your Blackstone griddle continues to perform optimally, releasing a savory aroma and cooking a mouth-watering steak every time.

Can I cook other foods on the Blackstone griddle alongside the steak?

You can cook a variety of delicious dishes on a Blackstone griddle alongside steak, making it an ideal outdoor cooking setup for a backyard feast. While steak is a classic choice, the griddle’s versatility allows you to experiment with other foods, such as eggs, pancakes, sausages, bacon, and even corn on the cob. For a breakfast-inspired meal, you can cook up three-egg omelets with meats like bacon or sausage, and for a summer evening gathering, you can serve sliced pork chops with a side of crispy bacon and caramelized peppers.

What are the benefits of cooking a steak on a Blackstone griddle?

Cooking a steak on a Blackstone griddle offers numerous benefits, transforming your steak-cooking experience into an unforgettable culinary adventure. The pan’s high heat and even cooking surface, crafted for large, flat searing areas, allow for the perfect crust formation on each steak, achieving the ‘rare- medium-well’ to super-rare-to-juicy’ range of doneness. Blackstone griddles further guarantee even heat distribution across the surface, enabling all sides of the steak to cook uniformly delicate tones while maintaining sear. Not only do you achieve that coveted char, yet prevent overcooking or burnt edges, adding a dramatic finish to your dining experience.

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Can I use different cooking techniques for the steak on the Blackstone griddle?

Using a Blackstone griddle can unlock a world of culinary possibilities when it comes to cooking steak, as its versatility allows for numerous cooking techniques to be employed to achieve a perfectly cooked, juicy, and flavorful finished steak. Unlike conventional griddles, a Blackstone (also known as a griddle-top griddle) enables chefs to cook steak on high heat with impressive accuracy, and experiment with different methods to suit various preferences and preferences. One technique is pan-searing, which aligns perfectly with the high-heat capability of a Blackstone griddle. When achieved with careful oiling and searing, pan-seared steak still holds onto an impressive amount of savory flavors, simultaneously yielding a crispy crust that complements the beef nicely.

To ensure better results, use the following technique, Heat setting 400 -500 degrees Fahrenheit depending on steak thickness. Pan-searing steak on the Blackstone (griddle) greatly adds a depth that the blackened crust often lacks, while cooking at 450 – 550 degrees results in the grill marks on top while infusing great flavors underneath. For certain steak cuts, deep frying can be used with your Blackstone griddle. Place a frozen steak on a plate in a pan of any oil and cook at 375 to 400 degrees for quite some time until the steak is silver almost black on both sides and cooked to the desired level. Over time, careful observation or a touch of sharp knives, will put you through various test of temperaments such as patty, flip flip or even deep fry.