Griddle Steaks
This simple recipe for griddle steaks can be adjusted based on your favorite steak seasonings and the steak doneness that you prefer. Use this Blackstone steak recipe as a guide for how to cook steak on a griddle!
Servings: 2 people
Ingredients
- 2 steaks (ribeye, New York strip steak, sirloin steak, or filet mignon)
- salt and pepper or steak seasoning of your choice
- avocado oil or your favorite high-heat cooking oil
- butter and Worcestershire sauce for optional steak finishing sauce
Instructions
- Prep the steaks. Take the steaks out of the refrigerator and put on the counter for about 20 minutes before cooking. Use paper towels to pat all sides of the steaks dry. Season both sides of the steaks with salt and pepper or your favorite steak seasoning.
- Prep the griddle. Preheat griddle to about 450-500℉. When griddle is heated, add about 1 tablespoon of high heat cooking oil to the surface and spread it around with your spatula.
- Cook the steaks on the griddle. Place the steaks on the oiled griddle, ensuring good even contact with the griddle surface. For thicker steaks: Allow to cook on the first side untouched until a nice crust develops. Then, flip to the second side and continue to cook until a nice crust develops on that side as well. Continue to flip back and forth every 45-60 seconds until steaks are done to your liking. For filet mignon, you'll need to roll the sides of the steak on the griddle as well. For thinner steaks: Allow to cook on the first side untouched until the steak is about half-way cooked through. Then, flip to the second side and continue to cook until the steak reaches your desired temperature.
- Plate and rest the griddle steaks. When an instant read thermometer inserted into the thickest part of the steak reads your desired doneness, remove the steaks from the griddle and transfer to a plate to rest. Steak resting time should be about 5-10 minutes.
- BONUS: STEAK FINISHING SAUCE. This simple 5 second plating hack for steak creates the perfect finishing sauce! Before removing the steaks from the griddle, prepare plates by placing about ½-1 tablespoon of butter on the plate and adding a few dashes of Worcestershire to the butter. When the steaks are done cooking, immediately place them on top of the pad of butter to rest. The heat from the steak will melt the butter and create the perfect "plate sauce".