How to Properly Cook Steak on a Propane Griddle

Master the art of cooking steaks on your propane griddle! Cooking a restaurant-quality steak at home can feel intimidating. But what if you could achieve that perfectly seared exterior and juicy, tender interior using a simple portable propane outdoor griddle? It’s true! Griddle cooking offers an efficient and effective way to transform a raw steak into a delicious main course.

This guide delves into the secrets of mastering steak on your portable propane outdoor griddle, ensuring success regardless of your desired doneness. Whether you’re a seasoned griller or a complete beginner, follow these steps and tips to become a griddle steak pro!

How to Cook Steak on a Propane Griddle

Selecting the Right Cut: What Makes a Great Griddle Steak?

The foundation of any great steak dish starts with the perfect cut of meat. When it comes to griddle cooking, specific characteristics enhance the final product. Here’s what to look for:

• Marbling is King: Marbling refers to the thin streaks of fat running throughout the muscle fibers. These fat deposits not only add incredible flavor but also contribute to the juiciness of the steak. Ideal griddle cuts include ribeye, strip loin (New York strip), and tenderloin (filet mignon), all known for their rich marbling.
• Thickness Matters: For griddle cooking, aim for cuts between 1-1.5 inches thick. This thickness allows for a beautiful sear on the exterior while preserving a tender, juicy center. Thinner cuts may cook through too quickly, leaving you with a dry and overcooked steak.

Pro Tip: Unsure about the cut? Ask your butcher! They can recommend the perfect steak for griddle cooking based on your preferences and budget.

The Power of Preheating: Why a Hot Griddle Makes a Difference

Preheating your griddle is crucial for achieving a successful steak cook. Think of it like searing the surface of a pan before adding oil; a preheated griddle ensures even cooking and a flavorful crust.

Here’s how to properly preheat your propane griddle:

1. Target Temperature: Aim for a preheating temperature of 400-450°F (204-232°C). This high heat is necessary for achieving a proper sear on the steak’s exterior.
2. Give it Time: Allow your griddle to preheat for at least 10-15 minutes. This ensures consistent heat distribution across the entire cooking surface. A preheated griddle prevents hot and cold spots that can lead to uneven cooking.

By preheating your griddle, you create the perfect environment for searing your steak, locking in those delicious juices and creating a beautiful browned crust.

Also Read: 5 Best Food to Grill This Summer

Seasoning and Oiling: Flavorful Preparation for Griddle Success

While your griddle preheats, it’s time to prepare your steak for its culinary journey. Here’s how to season and oil for optimal results:

• Seasoning Savvy: Generously season the steak with kosher salt and freshly cracked black pepper on both sides. You can customize your seasoning further with garlic powder, onion powder, or a pre-made steak seasoning blend.
• Room Temperature Rest: For even cooking and a better sear, allow your seasoned steak to rest at room temperature for 20-30 minutes before cooking. Removing a cold steak straight from the refrigerator disrupts the cooking process and can lead to an uneven sear.

Oil for the Perfect Sear: Once your griddle is preheated, it’s time to add a thin layer of oil to prevent sticking and promote browning. Here are some key points for oiling your griddle:

• High-Heat Oil Choice: Use a high-smoke point oil, such as vegetable oil, canola oil, or avocado oil. These oils can withstand high temperatures without burning.
• Less is More: A light coating of oil is all you need. Pour a small amount of oil onto the griddle and use a paper towel to spread it out in a thin, even layer. Excessive oil can lead to flare-ups and hinder the searing process.

Searing Secrets: Unlocking Flavorful Crust and Perfect Doneness

Now comes the exciting part: searing your steak! Here’s how to achieve that restaurant-style crust and cook your steak to your desired level of doneness:

Searing Patience

Place the seasoned steak on the preheated griddle and resist the urge to move it around! Let it cook undisturbed for 3-4 minutes per side to allow a golden-brown crust to develop. Moving the steak too early disrupts the sear and prevents a flavorful crust from forming.

The Flip and the Internal Check

After the initial sear, use tongs to carefully flip the steak over. Cook for another 3-4 minutes on the other side for the desired doneness. Here’s a handy guide to internal temperatures for steak:

• Rare: 120-125°F (49-52°C) – The center of the steak will be a deep red with a warm sear on the outside.
• Medium-Rare: 130-135°F (54-57°C) – The center will be a warm pink with a nice sear. This is a popular choice for a juicy and flavorful steak.
• Medium: 140-145°F (60-63°C) – A hint of pink remains in the center, but the steak is mostly cooked through.
• Medium-Well: 150-155°F (66-68°C) – Only a slight sliver of pink remains in the center.
• Well-Done: 160°F and above (71°C and above) – The steak will be cooked through completely with no pink remaining.

Internal Thermometer Magic

Using a digital instant-read meat thermometer is the most accurate way to ensure your steak reaches the perfect doneness. Insert the thermometer into the thickest part of the steak, avoiding any bone, to get a precise reading.

The Importance of Resting: Letting Your Steak Relax for Maximum Juiciness

Don’t rush to slice into your perfectly cooked steak just yet! Letting the steak rest after cooking allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.

Here’s how to properly rest your steak:

• Off the Heat: Once your steak reaches the desired internal temperature, remove it from the griddle and transfer it to a cutting board or plate.
• Tent It Up: Loosely tent the steak with aluminum foil to trap heat and prevent it from getting cold.
• Resting Time: Allow the steak to rest for 5-10 minutes before slicing. The resting time will depend on the thickness of your steak. Thicker cuts will require a longer resting period.

By letting your steak rest, you ensure those delicious juices stay locked in, creating a more enjoyable eating experience.

Slicing Savvy: Presentation Perfection for Your Griddle Steak Masterpiece

Now that your steak is perfectly cooked and rested, it’s time to showcase your culinary creation! Here’s how to slice your steak for optimal presentation and flavor:

• Sharp Knife is Key: Use a sharp knife to ensure clean and even slices. A dull knife can tear the fibers, making the steak feel tough.
• Cutting Against the Grain: For the most tender results, slice the steak against the grain. This means cutting perpendicular to the muscle fibers. Look for the lines running across the steak and slice at an angle against them.
• Serving Suggestions: Arrange the sliced steak on a platter or individual plates. Drizzle with your favorite pan sauce, top with compound butter, or simply enjoy the natural flavors.

With these slicing techniques, you can present your griddle steak like a pro, impressing your family and friends.

Beyond the Basics: Exploring Additional Griddle Steak Techniques

This guide has focused on the fundamentals of cooking perfect steak on your propane griddle. However, there’s always room for exploration! Here are some additional techniques to elevate your griddle steak game:

• Reverse Sear: This method involves slowly cooking the steak at a lower temperature first, then finishing it off with a high sear on the griddle. This technique can be ideal for thicker cuts, ensuring a perfectly cooked interior with a delicious crust.
• Flavorful Infusions: While traditional salt and pepper are great, explore using marinades or herb rubs to add additional layers of flavor to your steak. Marinating tenderizes the meat and infuses it with delicious flavors.
• Cast Iron on the Griddle: For an extra-seared crust, place a cast iron skillet on your preheated griddle and sear your steak directly in the pan. Cast iron retains heat exceptionally well, creating a restaurant-style sear.

Experimenting with these techniques can further enhance your griddle steak experience and allow you to personalize your cooking style.

Cleaning Up Your Griddle: Maintaining Your Culinary Canvas

Once you’ve devoured your delicious griddle steak creation, it’s time to clean your griddle. Here are some simple steps:

• Let it Cool Down: Allow the griddle to cool slightly before cleaning. This prevents burns and makes cleaning easier.
• Scrape Away the Residue: Use a grill scraper or spatula to remove any stuck-on food particles from the cooking surface.
• Wipe it Down: Once the griddle has cooled completely, wipe it down with a damp cloth or paper towel.
• For stubborn grime: If there’s any stubborn leftover grime, you can create a cleaning paste with baking soda and water. Apply the paste to the griddle surface, let it sit for a few minutes, then scrub with a non-abrasive sponge or brush. Rinse thoroughly with clean water and dry completely before storing.

Safety Tips

• Always wear oven mitts when handling the hot griddle and utensils.
• Keep a fire extinguisher nearby in case of flare-ups.
• Never leave a hot griddle unattended.

Griddle Steak Mastery: A Delicious Conclusion

With a little practice and these helpful tips, you’ll be a griddle steak master in no time! From selecting the perfect cut to achieving a restaurant-quality sear, this guide has equipped you with the knowledge and techniques to create mouthwatering steaks on your propane griddle.

So fire up your griddle, grab your favorite cut of meat, and get ready to experience the joy of cooking delicious and impressive steak right at home!