Utilizing a probe thermometer means you know exactly when your food is ready. If you’re experienced and think you can eyeball it, go for it!įor me, I rely on a bluetooth probe meat thermometer to measure my steak’s internal temperature. Really, you should be cooking steaks until they reach your desired doneness regardless of how long they’ve been cooking. Those time guidelines are just for your reference. A 1/2 inch thick steak will cook faster, for example. It can be more or less depending on the cut of beef and the size. Here’s a great video of the cooking steak on a griddle process for all of my visual learners out there: ġ inch thick steaks in my experience typically spend close to 15 minutes on the flat top (so I flip them after about 8 minutes). After each passing minute, the brown will creep up the sides of the steak, indicating that it’s cooking well.įeel free to lift the bottom of the steak and peek at how the sear is coming along if desired. When you first place the steaks on your griddle, you can watch the bottom half of the steak as it browns and cooks. They only need to be flipped once during the cook. Resist the temptation to constantly flip the steaks. The goal is to cook the steak until each side has enough time to build up a nice seared crust. Press the steak down firmly with your spatula to ensure complete and solid contact with the cooking surface.įrom there, let the grill do its magic. Place your steaks on the griddle over your base layer of butter, oil, or fat. The beautiful thing about cooking steak on a griddle is that the process is really quite simple. Rub fat on the entire area where your steaks will cook. The heat from your cooking surface will melt the fat off and in turn provide a great base layer to cook your steaks. If there is enough of a fat cap on your steak, you could even slice a sizable piece of fat off and rub it on your heated cooking surface. You can actually take one of your steaks, and rub one of the fatty ends of your beef on your flat top. The other way you can form a base layer is sure to impress your friends and family. Check it out if you need help deciding which oil you should use with your griddle. If you’re caught up on which type of oil to use for your griddle, we’ve written a guide to help with that. Second, and more importantly, it will facilitate a beautiful, delectable crust formation on your steak while it sears. This will aid the cook in a couple of ways – first, it will ensure that your steak doesn’t stick to the griddle cooking surface. From there, spread the butter or oil around on the surface, ensuring that the entire area where your steaks will cook is covered with a light film. The most widely used method is to place a small amount of butter or cooking oil on your flat top. This part can be done in a few different ways. You’ll also want to form a base layer on your cooking surface after the griddle has preheated. The goal is for the griddle surface to get to about 400☏ (this can be measured by an infrared thermometer if you have one). Ignite your griddle’s burners and set your burner knobs to a high setting. Let your steak rest for about 30 minutes at room temperature before placing on the griddle. Personally, my philosophy with steak is to buy a quality cut of beef and not do anything too crazy to let the beef be the star of the show.įor me, that means a very light coat of olive oil followed by a generous seasoning of salt and fresh ground pepper. Let’s dive into a step by step guide for how to do it! Cooking Steak on a Griddle – Step by Step Season Your SteakĪfter you’ve chosen your steak (some of our favorites are NY Strip, Ribeye, Porterhouse and T-Bone), season or marinade to your liking. Nothing beats the satisfaction of a pure, even outer crust on your steak from a griddle top. This is especially true for high quality grills like the Camp Chef Flat Top Grill and the Blackstone Flat Top Grill, which both have a cook top made of quality cold rolled steel. Heat is thoroughly and evenly distributed throughout the cook top so that your food gets a nice and even cook. With a griddle, you don’t have to worry about that. One of the biggest issues with a low quality grill is the presence of hot and cold spots – these can put a serious damper on your ability to make great food. By nature, the griddle blocks flames from directly contacting your food so you don’t have to worry about flare ups complicating your cook.Īlso, griddle surfaces do an excellent job of evenly distributing heat. There are quite few reasons why a griddle surface is actually very well suited for cooking steak. 4 Final Thoughts Why Flat Tops Are Great for Steak
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