How To Cook Steak On A Griddle (7 Easy Steps)


A steak can be prepared in one of two ways: on the grill or in a pan. This recipe will show you how to use a griddle to sear the ideal steak.


What Do You Need to Know About Cooking Steak on a Griddle?

One of the greatest methods for cooking the ideal steak at home is to use a griddle.

Nevertheless, there are a few tips and techniques I always employ when I cook my steak on a griddle, in addition to having the ideal cut and the proper tools.

Seasoning is essential while preparing steak. Olive oil, simply brushed on both sides of the meat and seasoned with salt and pepper, may work miracles. Spices like paprika, chili powder, or garlic powder work well for enhancing flavors.

Your meat’s temperature after being removed from the refrigerator might also affect how it tastes.

I always let the meat rest at room temperature for approximately 30 to 45 minutes before cooking it to obtain the appropriate doneness because the majority of refrigerators retain meat at about 40 degrees Fahrenheit.

In addition to temperature, I take the meat’s dryness into account. I make sure the meat is incredibly dry before cooking so that I may enjoy a steak with a gorgeous browning.

I wrap the meat in two layers of paper towels for at least two minutes prior to cooking it to achieve this. My steak is ready to go on the griddle now that I’ve blotted both sides.

Before cooking the meat, I carefully trim the surrounding fat. I trim the fat down to around a 14-inch thickness or completely eliminate it. My meat retains its flavor after doing this.

The Benefits of Cooking Steaks on a Griddle

Let me start out by making a disclaimer… Actually, I like steaks best when they’re grilled. For example, if it were my final meal, I would choose a rib-eye roasted on charcoal. But do steaks taste nice when griddle-cooked? They most certainly can be!

Additionally, using a Blackstone griddle to cook steaks has several advantages.

  • With a simple turn of the griddle knobs, you can effortlessly regulate the heat.

  • You may prepare sides for your steak simultaneously on the huge griddle surface without having to wash any additional dishes.

  • Most griddles heat up quickly, which is ideal for getting a beautiful seared crust.

  • If necessary, you may quickly create hotter and colder zones in which to transfer your steaks.


Recommended Cuts Of Steak

Recommended Cuts

Overall, a boneless steak cut will work best for this, and we suggest one that is around 1″ thick; however, we have tried bigger and bone-in cuts, and they are still delicious!

On a griddle, a boneless steak will cook more evenly than a bone-in steak since we can cook it more quickly using this technique while the inside of the steak cooks more slowly. A steak that is too thick can burn on the outside before the middle is cooked through.

  1. Rib-eye steak

  2. Tenderloin

  3. Top Sirloin

  4. New York Strip steak

  5. Filet Mignon


Supplies You’ll Need for Cooking Steak on a Griddle

  • A griddle

  • Meat thermometers

  • Aluminum foil

  • A pair of tongs

  • Paper towel

  • Timers

  • 8-10 steaks (or more when cooking for more people)

  • Vegetable, Olive, or sunflower oil

  • Sea salt and freshly ground pepper

  • Garlic powder, fresh pepper, or ground paprika


How To Cook Steak on a Griddle


  1. Let The Steak Get To Room Temperature

  2. Season It

  3. Pre-Heat The Griddle

  4. Place The Meat On The Griddle

  5. Flip It

  6. Remove The Steak and Rest

  7. Eat Up!

Step 1: Let The Steak Get To Room Temp

Before cooking the steak, take it out of the refrigerator for at least 45 minutes. 

The spices will enhance the steak’s cooking process and flavor absorption.

Step 2: Season It

For basic seasoning, season the meat on both surfaces with a little salt and pepper. During this phase, we can also add other spices like ground paprika, fresh pepper, or garlic powder.

Step 3: Pre-Heat The Griddle

Add oil to the griddle and raise the heat to medium-high. A steak cooked at this temperature will be both aesthetically pleasing and flavorfully satisfying.

The surface of the meat will burn on a hot griddle, while the interior will remain uncooked.

Step 4: Place The Meat On The Griddle

The initial side of the meat should cook for around three minutes after being added to the griddle.

Since butter may soften and enhance the flavor of the meat, adding it to the griddle is a fantastic alternative.

Step 5: Flip It

Use a pair of tongs to turn the meat over and continue cooking it on the other side. Check the steak’s doneness by inserting a meat thermometer deeply into the center of it.

The steak is medium-rare if the temperature registers 145 degrees Fahrenheit.

Step 6: Remove The Steak and Rest

Remove the steak off the griddle after it is properly done.

To prevent overcooking the meat and give the liquids a chance to redistribute, let the steak rest for about 10 minutes.

The steak will continue to cook after being taken from the griddle due to the residual heat.

Step 7: Eat Up!

Plate it with your preferred side dishes when it has rested.


Steak Doneness Temperatures

  1. Rare (cool red center) 125F degrees

  2. Medium Rare (warm red center) 135F degrees

  3. Medium (warm pink center) 145F degrees

  4. Medium Well (slightly pink center) 150F degrees

  5. Well Done (little or no pink) 160F degrees


How to Store Leftover Steak

For 3–5 days, leftover seared steak can be kept in the fridge in an airtight container. Seared steak can also be frozen for up to six months.

Before preserving leftover steak, I prefer to slice it. This makes it simple to include it in foods like omelettes and sandwiches.



What is a reverse-seared steak?

In reverse searing, a steak is cooked at a lower temperature, typically on a smoker, to allow the flavor of the fire to permeate the meat. The steak is placed on a grill, griddle, or hot pan and cooked over high heat until it reaches a final temperature of 90 to 110 degrees Fahrenheit.

How do you sear a steak in a cast-iron skillet?

Utilize the same method you would for griddling a steak. The sides of a cast-iron skillet allow you to baste the butter onto the steak. This entails that you may tilt the skillet after adding the butter and grab the handle with a hot pad. Then, repeatedly spoon-pour the steak with melted butter and pan drippings.


Final Thoughts

Steaks are savory, filling dinners that will please any palate. But making one on a griddle isn’t always simple.

You must be careful not to undercook or leave your meat uncooked. Food poisoning after a carefully planned lunch is the last thing you need.

It takes more than a functional griddle to cook a steak to perfection. But if you want to make the ultimate stake, you must take specific measures.


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