How to Cook Steak on a Griddle
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Resting Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
470 kcal
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Course
Main Course
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Cuisine
American
How to Cook Steak on a Griddle
Description
To cook steak on a griddle, steaks about 1 inch thick are first brought to room temperature to ensure even cooking. They are seasoned with Montreal steak seasoning before being placed on a preheated griddle set to 300 degrees Fahrenheit. The steaks are cooked for approximately 3 minutes per side, flipped carefully with tongs to avoid piercing the meat, and flipped frequently for even cooking.
The target internal temperature for medium rare is 145°F, with steaks removed slightly earlier to account for carryover cooking during resting. After cooking, letting the steaks rest 10 minutes redistributes juices, resulting in tender, juicy meat. Cutting across the grain after resting makes the steak easier to chew.
This method suits boneless steaks with moderate marbling, allowing the fat to baste the meat internally. Using a thermometer confirms doneness better than color alone. The technique balances searing and controlled heating to yield a flavorful crust and tender center.
Recommended cuts include rib-eye, top sirloin, and New York strip. Bone-in steaks can be used but may cook less evenly at this temperature. Adjust cooking for thicker cuts or desired doneness accordingly.
Ingredients
- 4 steak of your choice, like Rib-eyes, New York Strips and top sirloin, 1 inch thick
- Montreal steak seasoning
Instructions
- Remove steak from refrigerator 30 minutes before it's time to prepare. Let them rest at room temperature.
- After the have come to room temperature sprinkle with steak seasoning.
- Preheat griddle to 300 degrees. Place steaks on griddle. Cook it about 3 minutes and flip it over and let it cook again. Make sure to use tongs to flip the steak so it doesn't pierce the meat. Continue to cook the steak, flipping frequently.
- Remove steaks from the griddle when they reach an internal temperature of 145 degrees F, which is medium rare. If you prefer your steak well done you will need to cook it longer.
- Remove steak from the griddle and allow it to rest for 10 minutes before enjoying.
Notes
- Choose boneless steaks about 1 inch thick for even griddle cooking; boneless cuts cook more reliably than bone-in.
- Use a meat thermometer to check doneness; remove steaks five degrees below target temp to allow for resting carryover.
- Rest steaks 5 to 10 minutes after cooking to let juices redistribute for tender texture.
- Slice steak across the grain to shorten muscle fibers and improve tenderness.
- Look for moderate marbling in the steak for flavor and internal basting as it cooks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Protein | 45g | 90% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 138mg | 46% |
| Sodium | 118mg | 5% |
| Potassium | 606mg | 13% |
| Vitamin A | 34IU | 1% |
| Calcium | 16mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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