How to Cook Steak on a Griddle

Sliced steak on white plate with baked potato sliced open in background

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5 from 27 votes

Amazingly tender and delicious seasoned steaks prepared on a griddle!

Prep Time5

Cook Time15

Resting Time10

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 470kcal

Author: Julie Evink

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.

Notes

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.

Nutrition