Mastering the Blackstone Grill for Perfect Steak
Cooking the perfect steak on a Blackstone griddle can transform a simple meal into a flavorful experience. The best way to cook steak on Blackstone begins with selecting the right cut; ribeye, New York strip, or filet mignon are excellent choices due to their marbling and tenderness. Preheating the Blackstone griddle to a high temperature is crucial, as this ensures a beautiful sear that locks in juices and intensifies flavor.
Preparation Steps for Ultimate Flavor and Texture
Before placing the steak on the Blackstone, season it generously with salt and freshly ground black pepper. For added depth, consider marinating or brushing with garlic butter or your favorite steak seasoning. Patting the steak dry helps achieve that desired crust. Once the griddle is hot, applying a thin layer of oil with a high smoke point, such as avocado or canola oil, prevents sticking and promotes a flawless sear.
Optimal Cooking Techniques on the Blackstone Griddle
Place the steak directly on the griddle and avoid overcrowding. Sear each side for about 3 to 5 minutes, depending on thickness and desired doneness. Using tongs, flip the steak only once to maintain a uniform crust. For enhanced taste, add herbs like rosemary or thyme on top of the steak while cooking. Utilizing a meat thermometer to check internal temperature ensures perfect results:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Well-done: 160°F (71°C)
Resting and Serving Tips
After cooking, letting the steak rest for 5 to 10 minutes on a warm plate allows juices to redistribute, enhancing tenderness. This final step is vital when using a Blackstone griddle, as it completes the cooking process evenly. Pair your perfectly cooked steak with grilled vegetables or a fresh salad for a balanced meal that highlights the Blackstone’s versatility.