Griddle Steak
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
588 kcal
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Course
Main Course
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Cuisine
American
Griddle Steak
Description
This Griddle Steak recipe applies Montreal steak seasoning to steaks that have been brought to room temperature and dried. The steaks are cooked on a preheated griddle at high heat with neutral oil to develop a flavorful sear. Flipping the steaks only when they release easily from the griddle creates an even browned crust.
After searing both sides for 2-3 minutes each, the heat is lowered to medium to cook the steak to preferred doneness, monitored with a meat thermometer. Butter is added to enrich flavor during cooking. Recommended internal temperatures range from 120°F for rare meat to 160°F for well done.
This method suits various steak cuts including ribeye, sirloin, flank, round, and filets. The seasoning blend and searing technique provide a straightforward way to prepare flavorful steak with a nicely browned exterior and juicy center.
Use an instant-read thermometer inserted from the side to check steak doneness accurately.Any steak cut can be used; ribeye is suggested but sirloin, flank, or filet also work well.Cooking times will depend on steak thickness and personal doneness preferences.
Ingredients
- 4 steaks
- 2 Tbsp Montreal steak seasoning
- 2 Tbsp neutral cooking oil generic cooking oil
- 2 Tbsp butter
Instructions
- Preheat your griddle over high heat (approximately 450 degrees F). You want the griddle to be hot to get a good sear on the steaks.
- Make sure that the steaks are dry and are at room temperature. Then season the steaks with the Montreal seasonings (approximately 1/2 Tbsp per steak).
- Spread the oil out onto the griddle.
- Once the oil is hot, place the steaks on the griddle on top of the oil. Let them cook for 2-3 minutes and do not move them to get a good sear on the steaks.
- Then use tongs to gently lift and flip the steak. If the steaks are still sticking to the griddle, this means that they need more time and they are not ready to flip yet.
- Flip the steaks. Then cook the steaks for 2-3 more minutes to sear the opposite side of the steaks.
- Then reduce the temperature on the griddle to medium heat. Cook the steak until they are done to your preference. Use an instant read meat thermometer to check the steak temperature. The recipe notes has the internal temperature for each steak preference.
- Then top each steak with approximately 1/2 Tbsp of butter and let the butter melt into the steak.
- Serve warm and then enjoy!
Notes
- Check doneness by inserting an instant-read thermometer from the side into the thickest part of the steak.
- Recommended internal temperatures: Rare 120°F, Medium Rare 130°F, Medium 140°F, Medium Well 150°F, Well Done 160°F.
- This method works with ribeye, sirloin, flank, round steak, and filets.
- Adjust cooking time according to steak thickness and desired doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 1g | 0% |
| Protein | 46g | 92% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 163mg | 7% |
| Potassium | 621mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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