You should pay attention when cooking steak, as it’s a challenging process, especially because steaks are not as uniform because they come from different animals. Steaks can be prepared in several ways, with different marinades, and each one has a unique degree of doneness. It is unusual to be served a bad hamburger, but to eat a well-prepared steak is even rarer. That’s why we are sharing some less-known facts about preparing steaks and ones you know less about.

Searing meat on a griddle is among the most enticing ways to cook it, as the steak becomes a crunchy crust on the outside while it is a medium-rare on the inside. Steakhouse griddles are large enough to allow you to cook a great number of steaks concurrently and provide excellent heat production, making them appear to be a higher quality restaurant cooking implement. Grills are used by many, noted for their reputation as being more effective for preparing steaks, so I believe that well-known chefs use them in preference to griddles.

Possibilities are there that you may miss on your first trial, but one thing is assured; you’ll get better as you follow our guide. The reality about using steaks on the griddle is that it helps you better your ability to cook meats and eventually make better steaks over time.

grilling chicken

Necessary materials

Although we must always have at least a knife, griddle cutting board, and griddle lid to cook steak, we must also cover the rest of the food’s main elements, such as sides, seasonings, cooking vessels, cooking spices, and herbs. One working griddle, whether or not it’s fueled by gas, coal, oil, electricity, or wood

1. Hardware materials

  • One functioning griddle, no matter the fuel source
  • Heat thermometer
  • A pair of medium-sized tongs
  • Aluminum foil
  • A timer. A phone can serve too.
  • Paper towels

2. Ingredients

  • Vegetable oil like olive oil.
  • Butter
  • fresh thyme
  • Salt
  • black pepper
  • Any other seasonings you prefer

3. Selecting a good cut of steak

  • The steak should appear moist; however, it should not be soaking wet.
  • Go for a lump of meat that is richly red in color.
  • Edges should be even or made flush and not jagged.
  • Reduced amount of connective tissue [Ligaments and Collagens] can result in a soft steak texture
  • You should examine the fat throughout the meat to determine if it is rich in marbling or completely dispersed. Just look for small faint horizontal or vertical lines of marbling in your steak while using the griddle. If the fat is heated, it self-lubricates, protecting the delicate baked goods from further damage.

Recommended steak-cuts

Overall, a bone-in steak would be better for this job, but we did thin them out to a 1″ in thickness, and they’re perfect either way!

Bone-in steak can be done quickly to your desired doneness when cooked on a grill, but since we are cooking it slower, using this process and slower is associated with maintaining the steak’s integrity. To ensure that the outside gets too dark before the inside is cooked long enough, make sure you cook the steak thoroughly first before expanding.

  • Tenderloin
  • Rib-eye steak
  • Top Sirloin
  • New York Strip Steak
  • Filet Mignon

Defrost your cold steak

Be sure to marinate and cook your steak before freezing it if you want to keep it in the freezer or it becomes challenging. Check to see that the steak has been sitting at least 20 – 25  minutes before the next stage since it needs time to rest before cooking on a grill.

Let it cool down to room temperature before putting it on the griddle. If it didn’t rest enough, it would have a more crumbly structure, resulting in a rarer cooked product. After the ice melts, let the steak sit for a short while on the counter to remove excess moisture before marinating. Wring out the water from the paper towels to dry them before using.


Seasoning the steak

There are three general categories of seasoning and spicing when it comes to beef steak: 1. Dry steak 2. Basic 3. Overnight soaking

Dry steak seasoning

Non-oily/Anarchistic steak seasoning: a mix of butter and vegetable oil and coarse salt is all you need to get a good steak flavor from a rib steak. There are a lot of people who prefer this straightforward approach and are very satisfied with the results.

Basic marinade

This type of marinade uses more oil or butter than the previous type, but you will not use it on a specific amount. When using this marinade style, you let the spice settle in the surplus oil for a while until you begin to use

Overnight soaking marinade

An overnight soaking solution with maximum focus; the solution only needs to sit overnight, at which point of time of use the flavor is reached. Apply a generous amount of oil/butter to the steak, then massage into your desired amount of seasoning. Add to this a large container of hot water and let it soak overnight. This way of cooking is the most enjoyable if you have the time.

Cook your steak

On cooking the steaks, don’t keep to a high temperature; you must let them cook until they are rare to prevent them from getting tough.

Let the steaks marinate for an hour, then move them to the griddle, reserving the marinade in a bowl, and leave one side uncovered to prevent evaporation. Therefore, cooking two stakes at a time is strongly advises against. Since the way to extract them from the griddle is important, we recommend not removing them when the stakes are still hot.

grilling chicken

Place the steak in the pan and cook it for 1.5-3 minutes on the other side with the tongs before flipping it becomes rare on the other side. Because of this, always use the serving utensils: Use the proper serving utensils for a neater hole. If you use the wrong utensil, you can unknowingly overcook the food on the inside. Bring all mentioned above to steam, and the steak ought to be ready soon.

On the plate, cook it on the other side of the same side for the same amount of time and detach it from the griddle.  It is essential to remember that rarity depends on the meat thickness, but most likely: the steak’s readiness depends on the timing.

Measure temperature by inserting a fast thermometer into the thickest part of the meat. The temperature can be between 125 degrees to 160 degrees F. Depending on how fast you want it to get done. However, we advise you to start with 125 degrees; you can then increase based on the output you want.

slicing steak

Slicing the Steak

It’s finally time to enjoy the meat when it has been in the pan for about 5 minutes and has finished expanding!

A few meat strips should be cut all over the grain when you prepare a steak for a stir-fry. This expands the meat fibers’ diameter, resulting in them being more easier and tender to chew.

Don’t know what the difference between “grain” and non-grain?” Instead of checking the steak’s middle, look for long streaks that stretch from the tip to the other side. Instead of cutting across them, you will need to cut through them.

Remember that you will want to move the steak a bit when cutting it against the grain.

Frequently asked questions

How do I select the right cut of meat?

Trying to choose the type of steak for a meal can be difficult, as there are several different cuts to choose from. The Rib-eye cut is delicious in this recipe, so we’ve gone with that one. The fat distribution is extremely effective and leaves it extremely moist and juicy, which means it doesn’t dry out quickly. About an inch and a finger’s thickness is the ideal size for rib-eye steaks. The thickness of your cut may require varying amounts of time and effort depending on its type; it will turn out one way or the other.

Must I use a griddle for cooking steaks?

A griddle gives you the fastest way to make ready your steak? Preheat a heavy-proof pan on the stovetop or an empty gas burner for about 10 minutes before cooking as it works better. Griddles beautify your steaks with those stretch marks. There are several different shapes and sizes of griddles available, but they are made of different materials for the most part.

Iron is very resistant to changes in temperature and won’t cool down easily. When you’re cooking your steak on the BBQ, you can also place a carbon steel griddle on the grill to ensure even cooking. Seasoned cast iron pans are always non-stick; it is unnecessary to use non-stick cookware to keep this griddle in good condition.

Use any of these three methods for quick cleanup, but putting it in the oven gives you extra browning capability and has greater browning capability than grilling or cooking on the stovetop. The slanted grease strip filters out your excess fat from the meal. There’s only one way to learn how to do a proper steak in a pan: using a pan made of iron. Using a cast-iron pan enables you to have better control over the cooking than pan-frying or frying steaming.

Indoors cooking steak, the only way to do this is to cook steaks on a griddle is best. You would end up with juicy and tasty steaks since you were targeting certain doneness when you took your steaks out of the oven at the exact moment you removed them from the stove. the cast iron pan retains the warmth of the steak while the frying pan does not, allowing it to cool quickly after you’ve put it on the stovetop

Can I use a Frying pan instead of a griddle?

It’s also recommended that steak be cooked on a griddle or a frying pan. Which one should we buy? Actually, both are excellent methods of cooking steak. Make sure that the pan is hot and clean enough to cook the steak properly. Regardless of how long it takes to cook it, ensure you flip it until the steak gets to your liking.

How do I know if the steak is done or not?

If this is your first time frying something on a grill, begin with a medium-rare cooking temperature. If you have enough time to go over medium, your steak will be well done and not too tender. If you want it to retain its crunchiness, leave it on the griddle pan for a few more minutes so that you can make it to your personal preference.

Knowing how to prepare a soft steak, regardless of how far up or down you turn the temperature is a task you must master. Use a steak thermometer to determine how well your steaks are done. When the pan is sufficiently heated, replace it with heat and continue to cook on the stovetop.

When you are done, allow the meat to rest for at least five minutes before you slice it to your desired size.

Final Thoughts

It’s not hard to see how you can prepare a delicious steak on a griddle; it’s fast and easy. If you have electric, regular, or flat griddles, you could cook all kinds of steaks. You should not neglect our well-thought-out steak-cooking tips if you want to get that delicious taste from your griddle-prepared steak. An excellent technique for adding an extra flavor and zest to your meal is marinating and seasoning your steak before cooking to have a good meat cooking experience!