How To Cook A Steak On The Blackstone
Forget the BBQ and fire up your Blackstone griddle to make some of the virtually amazing steaks yous'll ever feast on! Cooking steaks on a Blackstone griddle is like shooting fish in a barrel, and with a perfect sear and oodles of season, making steaks Blackstone-mode is mess-complimentary! Hungry? Read on and I, Chef Jenn, will evidence you all my tips and tricks to make them perfectly every fourth dimension!
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With a good sear, plenty of melting fat, and meat that'due south tender and not overcooked, cooking steak on a Blackstone Griddle is easy and once y'all've mastered the technique, you'll never want it any other fashion!
I particularly honey the fact that I can cook steaks thick or thin on the griddle, and with my 36-inch Blackstone, I can brand enough for but the family or for a crowd.
What You lot Demand to Make Steak on a Blackstone Griddle
- Blackstone Griddle – I ever recommend that bigger is better! If you lot take a permanent spot for your griddle, you may regret not having more space!
- Digital meat thermometer
- Steaks – see notes below
- Montreal Steak Seasoning or your favorite rub/spices
- Herb butter – see notes below
What Kinds of Steaks Can Y'all Cook on a Blackstone Griddle?
Here's the like shooting fish in a barrel answer – whatsoever kind! From beefiness to bison, buffalo, and venison, you lot can melt whatsoever kind of steak on the griddle.
My favorite steaks are ribeyes. They have lots of good fat that'south marbled throughout which gets all melty keeping the meat juicy. If you're using a leaner cut, like a New York Strip, y'all may need to add together more fat to the cooking process to keep the meat juicy.
What is Herb Butter?
Also called chemical compound butter, herb butter will take your steak to new levels! Take a stick of butter, a clove of garlic, and some of your favorite herbs (almost 2 tablespoons stale or 1/4 cup fresh). Pop it all into a nutrient processor and pulse it until it's all combined.
Then, plop the butter down on a piece of plastic wrap and roll it into a tube, using the plastic to assistance you form it into a cylinder about i-inch thick. Refrigerate this and slice off discs of garlicky-herby butter as you lot need them!
Y'all can also only mash it all up in a bowl and add a dollop when you need information technology.
This kind of butter is a chef's surreptitious weapon! Effort information technology not merely on steaks, only on grilled shrimp, veggies, a broiled white potato, or garlic bread!
How To Make Steaks on a Blackstone Griddle
- Fire up the Blackstone griddle. Requite information technology a good 10 minutes to go nice and hot. If you have multiple burners, use as many burners as you lot demand to cook the steaks with at least a few inches between each steak.
- The Blackstone should be set to the highest temperature to get a skillful sear on the steaks. Don't worry, we'll turn it down in a chip.
- Dry out the steaks with some paper towel. To get a good sear, your steaks need to be dry. Any moisture will create a barrier preventing the natural caramelization of the meat.
- Season your steaks liberally with 1/2 tablespoon of seasoning. My favorite all-in-one steak seasoning is Montreal Steak Seasoning. Information technology'southward got a good balance of salt, pepper, and garlic. I like to go along it unproblematic, only y'all tin can use your favorite spice blend or rub. Just lookout it doesn't accept saccharide in it – sugar can burn at this high temperature.
- Add a splash of oil to your cooking surface – squirt bottles work great for this and they're fun, likewise! Just keep them away from the kids!!
- When the oil is shimmering, place your steaks on the griddle surface. Don't touch them for a adept 2-3 minutes! You should hear lots of sizzling – that'south adept!
- Use tongs to lift the steaks and flip them over – if the steak seems to be sticking to the surface, it needs more time to sear. A good sear volition release the steak from the cooking surface.
- Flip the steaks over and move them slightly – the Blackstone surface volition be hotter if there were no steaks previously on that exact spot. Sear for some other 2-three minutes.
- Thinner steaks could be cooked at this point so check for doneness – if your steaks need more time to cook, drib the temperature of the Blackstone and shift the steaks to a libation spot.
- Cook the steaks over a medium heat and use a meat thermometer to pull them at your preferred level of doneness.
- Top the steaks with near a tablespoon of that delish herb butter, let it cook into it, and enjoy!
How Exercise I Know My Steak is Cooked?
Here'southward a handy chart to assistance you effigy out what the temperature ways on your digital meat thermometer:
| Rare | 120-125F |
| Medium Rare | 125-130F |
| Medium | 135F ish |
| Medium Well | 140-145F |
| Well Done | 150-160F |
What Virtually Super Sparse Steaks?
Every once in a while Costco sells behemothic slabs of ribeye or New York strip steaks. I wrestle ane of those hunks home and cut them into thin (think one/4-inch to 1/3-inch) steaks, vacuum seal these, and use them for quick dinners.
These steaks cook SUPER FAST on the griddle pinnacle. For super-thin steaks similar this, I recommend searing for one minute on each side, and so your steak might be done!
Chef Jenn's Tips
- When buying steaks, fat is your friend! You lot want to see lots of white marbling in the meat itself – large layers of fatty on the outside of the steak are just going to drive up the weight of the steak, and the price. Marbling is key!
- Costco sells Choice grade beefiness – information technology'south more marbled than grocery shop Select grade beefiness.
- Ever rest your steaks earlier cutting into them – this will help them stay juicy and they won't be a mess on your plate.
- Give the Blackstone griddle plenty of time to heat up – a cold griddle won't brand a great steak!
- Mix and match your favorite herbs, dried or fresh, to make compound butter.
- Use a digital thermometer to get an authentic reading of your steak's doneness!
- Have a sous vide? Endeavor the steaks sous vide and so reverse sear them on your Blackstone – delish!
What To Serve With Blackstone Seared Steaks
Baked potatoes, creamed spinach, and fried mushrooms are typical steakhouse accompaniments for steak, but you can mix things upwardly and attempt something new. Here are some recommendations:
- Corn Fritters or Creamed Corn
- Smoked Mac and Cheese
- Garlic shrimp
- Au Gratin Potato Stacks
- Skip the herb butter and apply Bourbon BBQ Sauce for a whollop of flavour!
How To Store Leftover Steaks
Technically you CAN freeze leftover steak. I'd vacuum seal it to protect it, and then either eat it cold (thawed!) or warm it in a skillet on the stovetop. It is going to overcook, so serve information technology with some gravy or something juicy.
Ideally, y'all don't have leftover steak to worry nearly! If you do, wrap it tightly and store it in the fridge for 3-4 days. Heat it slowly in a pan on the stove, or burn down upward the griddle to warm it back upwardly. Keep the heat low so you don't overcook it too much. Leftover steak doesn't take to be hot! Try it cold on a salad – it'south delish!
Frequently Asked Questions
Are steaks skillful on a Blackstone?
Heck yeah! With a good sear and compound butter, steaks on the griddle are but as good equally on a grill!
Is a Blackstone griddle worth it?
If you have the infinite for outdoor cooking, so Yes!!! Call up of this as a giant bandage iron pan. I can cook an entire meal on information technology without heating up the kitchen, and with way less mess! For breakfast I can brand a pile of pancakes, sausage, bacon, eggs, and more. For lunch, try cooking 6 grilled cheese sandwiches at once! Dinners are a snap, too, and information technology'due south all fun to melt!
Can you melt a frozen steak on a Blackstone griddle.
I don't recommend it. The steak will cook on the exterior and the inside could be still frozen! It is difficult to cook frozen meat at the best of times, simply it is harder on the griddle considering of the heat source. It'due south best to program ahead and let those steaks thaw in the refrigerator overnight.
Like This? Too Attempt:
Steaks on the Blackstone Griddle
Perfectly seared, juicy, and flavorful, cooking steaks on the Blackstone Griddle is like shooting fish in a barrel!
Servings 4 people
- four steaks about i.5 pounds
- 2 tablespoons Montreal steak seasoning
- 2 tablespoons cooking oil
- 4 tablespoons compound butter
-
Burn upwardly the Blackstone griddle. Give it a good 10 minutes to go dainty and hot. If y'all have multiple burners, use as many burners as you need to cook the steaks with at least a few inches between each steak.
-
The Blackstone should be set to the highest temperature to get a practiced sear on the steaks. Don't worry, we'll turn it down in a bit.
-
Dry the steaks with some paper towel. To get a adept sear, your steaks need to be dry. Any moisture will create a barrier preventing the natural caramelization of the meat.
-
Season your steaks liberally with one/2 tablespoon of seasoning.
-
Add together a splash of oil to your cooking surface.
-
When the oil is shimmering, identify your steaks on the griddle surface. Don't touch on them for a good 2-3 minutes! You should hear lots of sizzling – that's practiced!
-
Use tongs to lift the steaks and flip them over – if the steak seems to be sticking to the surface, it needs more than fourth dimension to sear. A practiced sear volition release the steak from the cooking surface.
-
Flip the steaks over and move them slightly – the Blackstone surface volition be hotter if there were no steaks previously on that exact spot. Sear for another 2-3 minutes.
-
Thinner steaks could be cooked at this point and then check for doneness – if your steaks need more fourth dimension to cook, drop the temperature of the Blackstone and shift the steaks to a libation spot.
-
Melt the steaks over a medium heat and utilize a meat thermometer to pull them at your preferred level of doneness.
-
Pinnacle the steaks with about a tablespoon of compound butter, let it melt into it, and enjoy!
A Note on Nutritional Data
Nutritional information for this recipe is provided as a courtesy and is calculated based on bachelor online ingredient data. It is only an gauge value. The accuracy of the nutritional information for whatever recipe on this site cannot exist guaranteed.
Source: https://cookwhatyoulove.com/cooking-steaks-on-a-blackstone-griddle/
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