Griddle Steaks
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Posted: 04/17/20
Updated: 09/04/21
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Want to make a tender, juicy steak bursting with flavor without using your grill? Make the perfect Griddle Steak in your kitchen on a electric griddle or griddle pan on the stove top for dinner. Just season and cook. Tips and tricks to get the perfect steak just like a restaurants!
Want a tender juicy steak without pulling out the grill? Did you know you can make the perfect, juicy steak on your griddle? That’s right! It’s one of our favorite ways to prepare steaks and the result is amazing.
All you need is a simple seasoning on your steak giving it a ton of flavor and then you will cook it on an electric griddle or griddle pan on your stove top.
Pair it with your favorite sides and you have the perfect dinner. It’s so quick and easy to make that you can make it for dinner any night of the week, it’s perfect for date night or when you host a dinner party!
We will give you tips and tricks on picking the perfect steak, seasoning it, cooking it and serving the steak!
Contents
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Ingredients for Griddle Steaks
- Seasoning – We love using our homemade Montreal Seasoning, but you can season it with any steak seasoning or just salt and pepper.
- Steaks – We recommend using a boneless steak like Ribeye, Tenderloin, Top Sirloin or Filet Mignon cut about 1” thick.
Steps to Prepare
- Prep – Remove steak from refrigerator and let come to room temperature at least 30 minutes before cooking.
- Seasoning – After it comes to room temperature sprinkle with your desired seasoning.
- Cook – Preheat griddle to 300 degrees F. Place steaks on griddle and cook about 3 minutes per side. Continue to cook flipping, until your desired doneness.
- Rest – We recommend letting it sit 5-10 minutes before enjoying. This gives the juices time to redistribute and the residual heat will continue to cook your steak.
Picking your Steak
- Look for a steak with a deep red color.
- The steak should appear moist but not wet.
- Edges should be even and not ragged.
- Check that your steak has medium marbling which is the little streaks of fat running through the meat. Look for very fine streaks of marbling in your steak when using the griddle method. The fat will melt when heated, which bastes itself from within as it cooks.
- The steak should not have a lot of connectivity tissue in it which will make it chewy.
Recommended Cuts of Steak
Overall a boneless cut of steak is going to work best for this and we recommend around 1” thick, but we’ve did thicker and bone-in and they are still great!
A boneless steak will cook more evenly than a bone-in steak on a griddle due to the fact we are cooking it faster using this method and the inside of the steak with cook more slowly. If you have to thick of a steak it will cause the outside to burn before you can cook the inside enough.
- Rib-eye steak
- Tenderloin
- Top Sirloin
- Filet Mignon
- New York Strip Steak
Internal Temperature of Steak
Cooking times of steak will vary depending on size and shape and your desired doneness. To test for doneness use a meat thermometer or instant read thermometer. Insert the thermometer through side of steak, make sure the tip is in the center and not touch the bone or fat.
You will want to remove the steak from heat when the thermometer registers 5°F lower than desired doneness because you will let the steak rest 5-10 minutes before eating and the temperature will continue to rise while resting.
- Rare – 125° F or a cool red center
- Medium Rare – 135° F or a warm red center
- Medium – 145° F or a warm pink center
- Medium Well – 150° F or slightly pink center
- Well Done – 160° F or little or no pink center
The USDA recommends steaks be cooked to 145°F (medium) then rested for at least 3 minutes. Check with a thermometer because color alone is not the perfect indicator.
Resting the Steak
One of the keys to getting a tender, juicy steak is to let it rest after you prepare it.
This gives time for the juices in the steak to redistribute and the residual heat to continue to cook the steak.
We recommend letting it rest from about 5 minutes if your steak is 1” thick.
How to Cut Steak
Once the steak is done resting it’s time to enjoy it!
You will want to cut the steak across the grain. This creates shorter meat fibers, making it tender and easier to chew.
Not sure what the grain means? Look for long striations the run across the steak, which is usually from tip to tip. You will want to cut across them.
Sometimes you will need to move the steak slightly as you slice across the grain.
Finish your Meal!
Here are a few easy, simple side dishes that will pair perfect with this easy steak recipe.
- Level up your baked potato with Hasselback Potatoes. They are stuffed with cheese and bacon!
- An easy side dish is Glazed Carrots that are coated in a buttery brown sugar topping.
- Love sweet potatoes? Grab your Air Fryer and make these easy Baked Sweet Potatoes in it. Top them with butter and cinnamon.
- Level it up with these delicious Broccoli Salad every always loves. Tons of flavor from fresh broccoli, red onion, bacon, dried cranberries, sunflower seeds and cheese.
Trust me when I say you will love this recipe! It’s perfect for an easy dinner, date night or just because you want a steak. Leave a five-star comment below and tell me what you think!
If you make my recipe please tag me on Instagram @julieseatsandtreats or #julieseatsandtreats. I love to see a picture of your perfect steak!!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
How to Cook Steak on a Griddle
Amazingly tender and delicious seasoned steaks prepared on a griddle!
Ingredients
- 4 1'' thick steaks of your choice, like Rib-eyes, New York Strips and top sirloin
- 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.
Tips
PICKING YOUR STEAK
- Look for a steak with a deep red color.
- The steak should appear moist but not wet.
- Edges should be even and not ragged.
- Check that your steak has medium marbling which is the little streaks of fat running through the meat. Look for very fine streaks of marbling in your steak when using the griddle method. The fat will melt when heated, which bastes itself from within as it cooks.
- The steak should not have a lot of connectivity tissue in it which will make it chewy.
- Rib-eye steak
- Tenderloin
- Top Sirloin
- Filet Mignon
- New York Strip Steak
INTERNAL TEMPERATURE OF STEAK
Cooking times of steak will vary depending on size and shape and your desired doneness. To test for doneness use a meat thermometer or instant read thermometer. Insert the thermometer through side of steak, make sure the tip is in the center and not touch the bone or fat.
You will want to remove the steak from heat when the thermometer registers 5°F lower than desired doneness because you will let the steak rest 5-10 minutes before eating and the temperature will continue to rise while resting.
HOW TO CUT STEAK
Once the steak is done resting it’s time to enjoy it!
You will want to cut the steak across the grain. This creates shorter meat fibers, making it tender and easier to chew.
Not sure what the grain means? Look for long striations the run across the steak, which is usually from tip to tip. You will want to cut across them.
Sometimes you will need to move the steak slightly as you slice across the grain.- Rare – 125° F or a cool red center
- Medium Rare – 135° F or a warm red center
- Medium – 145° F or a warm pink center
- Medium Well – 150° F or slightly pink center
- Well Done – 160° F or little or no pink center
Nutrition Information
Calories: 470kcal (24%), Protein: 45g (90%), Fat: 32g (49%), Saturated Fat: 14g (88%), Cholesterol: 138mg (46%), Sodium: 118mg (5%), Potassium: 606mg (17%), Vitamin A: 34IU (1%), Calcium: 16mg (2%), Iron: 4mg (22%)
Amjad says
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Devin says
Really good first time using a griddle and turned out really good
Michelle Sperr says
Awesome Devin! So glad you loved this recipe!
Natalie says
Nothing like a tender & delicious piece of meat! This would be great for Mother’s Day!
Julie says
Yes! It’s definitely a keeper!
Julie Blanner says
This is great! So many tips for making a delicious steak!
Julie says
Glad you enjoyed it!
Ashley F says
This is so tasty and cooked up nicely on the griddle!
Julie says
I’m so glad you loved it!
Laura says
There is no measurements
Kathy W. says
Could I use a regular cast iron frying pan?
Julie Evink says
It’s a an electric griddle but you could use a frying pan I would think that would be just fine!
Kathy W. says
Thanks!
Kathy W. says
What do you mean when you say “griddle”? Is it a cast-iron pan with “ridges”? Thanks!
Julie Evink says
I used an off brand of seasoning salt but my mom used Lowry’s. For the steak cut I think it was a ribeye. It was about an inch thick. How long you you need to cook them is going to depend on a few things including the cut, thickness, and how done you want your steak but the heat of your griddle. Use your best judgement! Hope this helps!
Anonymous says
Question what cut of steak did you use? most steak griddle recipes I see only take 10 minutes.
Also what type of seasoning salt did you use