The Blackstone griddle has revolutionized outdoor cooking, offering a versatile and efficient way to prepare everything from breakfast pancakes to sizzling fajitas. But one of the most impressive dishes you can create on this flat-top grill is a perfectly cooked ribeye steak. This guide will walk you through every step, ensuring you achieve restaurant-quality results with that desirable crust and juicy, flavorful center.
Understanding the Ribeye Cut
Before diving into the cooking process, it’s crucial to understand what makes a ribeye so special. The ribeye is a cut of beef taken from the rib section of the cow. It’s known for its rich marbling, which refers to the intramuscular fat distributed throughout the meat. This marbling renders during cooking, basting the steak from within and creating a tender, flavorful, and incredibly juicy experience.
A 1-inch ribeye is a great option for griddle cooking because it cooks relatively quickly and evenly. The thickness allows for a nice sear on the outside while maintaining a perfectly cooked interior.
Essential Equipment and Ingredients
Success in cooking a ribeye on a Blackstone griddle hinges on having the right equipment and ingredients. Here’s a breakdown of what you’ll need:
- 1-Inch Ribeye Steak(s): Choose steaks with good marbling. Look for bright red meat and creamy white fat.
- Blackstone Griddle: Ensure your griddle is clean and properly seasoned.
- Griddle Tools: You’ll need a sturdy spatula, tongs, and a scraper.
- Instant-Read Thermometer: This is crucial for achieving your desired level of doneness.
- High-Heat Oil: Options include avocado oil, canola oil, or refined coconut oil. Avoid olive oil due to its lower smoke point.
- Salt and Pepper: Freshly ground black pepper and coarse sea salt are ideal.
- Optional Seasonings: Garlic powder, onion powder, paprika, or your favorite steak rub can add extra flavor.
- Butter (Optional): A pat of butter added at the end can enhance richness.
- Heat-Resistant Gloves (Recommended): For safe handling of the griddle and food.
Preparing Your Blackstone Griddle
The key to a perfectly seared ribeye on a Blackstone griddle is proper preparation. This involves cleaning, seasoning, and preheating the griddle.
Cleaning the Griddle
Begin by scraping any leftover food debris from the griddle surface using your scraper. If necessary, pour a small amount of water onto the hot griddle and use the scraper to loosen any stubborn bits. Wipe the surface clean with a paper towel. A clean griddle ensures even heat distribution and prevents unwanted flavors from transferring to your steak.
Seasoning the Griddle
A well-seasoned griddle provides a non-stick surface and contributes to the overall flavor of your food. Apply a thin layer of high-heat oil to the entire griddle surface. Heat the griddle on medium-high heat until the oil begins to smoke slightly. Let it smoke for a few minutes, then turn off the heat and allow the griddle to cool completely. Repeat this process several times to build up a good seasoning. A properly seasoned griddle will have a dark, smooth, and slightly glossy appearance.
Preheating the Griddle
Preheating is essential for achieving a good sear on your ribeye. Turn your Blackstone griddle to medium-high heat. Allow the griddle to heat up for at least 10-15 minutes, or until it reaches a surface temperature of around 400-450°F (200-230°C). You can use an infrared thermometer to check the surface temperature. A hot griddle ensures a rapid sear, locking in the juices and creating a flavorful crust.
Preparing the Ribeye Steak
Properly preparing your ribeye before cooking is just as important as the cooking process itself. This involves thawing, trimming (if necessary), and seasoning the steak.
Thawing the Steak
If your ribeye is frozen, it’s best to thaw it slowly in the refrigerator overnight. This allows for even thawing and minimizes the risk of bacterial growth. If you’re short on time, you can thaw it in a cold water bath, changing the water every 30 minutes. Never thaw a steak at room temperature.
Trimming the Steak (Optional)
Some ribeyes may have excess fat or a silver skin membrane that can be tough to chew. If desired, trim away any large pieces of excess fat or silver skin using a sharp knife. However, don’t remove all the fat, as it contributes to the steak’s flavor and moisture. Leaving a thin layer of fat on the ribeye is recommended for optimal flavor.
Seasoning the Steak
Seasoning is crucial for enhancing the flavor of your ribeye. Generously season both sides of the steak with salt and pepper. For best results, use coarse sea salt and freshly ground black pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to your liking. Season the steak at least 30 minutes before cooking, or even better, up to 24 hours in advance. This allows the salt to penetrate the meat and tenderize it.
Cooking the Ribeye on the Blackstone Griddle
Now for the main event: cooking the ribeye on the Blackstone griddle. Follow these steps carefully to achieve a perfectly cooked steak.
Adding Oil to the Griddle
Once the griddle is preheated, add a small amount of high-heat oil to the cooking surface. You don’t need a lot of oil, just enough to create a thin layer that will prevent the steak from sticking and promote searing. About a tablespoon or two should suffice. Ensure the oil is evenly distributed across the cooking surface.
Searing the Steak
Carefully place the seasoned ribeye on the hot griddle. Press down gently on the steak with your spatula to ensure good contact with the griddle surface. This will promote even searing. Let the steak sear for 3-4 minutes per side, or until a deep, golden-brown crust forms. Avoid moving the steak around too much during searing, as this can inhibit the development of the crust.
Checking the Internal Temperature
After searing both sides, use an instant-read thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding any bone. The internal temperature will determine the level of doneness.
Here’s a guide to internal temperatures for different levels of doneness:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 155°F+ (68°C+)
Continue cooking the steak, flipping it occasionally, until it reaches your desired internal temperature.
Adding Butter (Optional)
In the last minute or two of cooking, you can add a pat of butter to the griddle. As the butter melts, use your spatula to baste the steak with it. This will add richness and flavor. Be careful not to burn the butter.
Resting the Ribeye Steak
Resting the steak is a crucial step that allows the juices to redistribute throughout the meat. This results in a more tender and flavorful steak.
Removing the Steak from the Griddle
Once the steak reaches your desired internal temperature, remove it from the griddle and place it on a cutting board.
Resting Time
Cover the steak loosely with foil and let it rest for at least 5-10 minutes. Do not cut into the steak immediately after cooking, as this will cause the juices to run out.
Slicing and Serving the Ribeye
After resting, it’s time to slice and serve your perfectly cooked ribeye.
Slicing the Steak
Use a sharp knife to slice the steak against the grain. This will shorten the muscle fibers and make the steak more tender.
Serving Suggestions
Serve the sliced ribeye immediately. It pairs well with a variety of sides, such as:
- Roasted vegetables (asparagus, broccoli, Brussels sprouts)
- Mashed potatoes or sweet potatoes
- Grilled corn on the cob
- A simple salad
You can also top the steak with a compound butter, such as garlic herb butter or blue cheese butter, for added flavor.
Tips for Success
- Don’t overcrowd the griddle. Cook steaks in batches if necessary to maintain proper searing temperature.
- Use a meat thermometer. This is the most accurate way to ensure your steak is cooked to your desired doneness.
- Let the steak rest. Resting is crucial for a tender and juicy steak.
- Experiment with seasonings. Try different combinations of spices and herbs to find your favorite flavor profile.
- Keep the griddle clean. A clean griddle is essential for even cooking and preventing unwanted flavors.
By following these steps and tips, you can consistently cook a perfect 1-inch ribeye on your Blackstone griddle. Enjoy!
What is the ideal thickness for a ribeye steak cooked on a Blackstone griddle?
While you can cook ribeyes of varying thicknesses on a Blackstone griddle, a 1-inch steak is generally considered ideal. This thickness provides a good balance between achieving a nice sear on the outside and a perfectly cooked interior. Thinner steaks might overcook before they develop a proper crust, while thicker steaks can be challenging to cook evenly without burning the outside.
A 1-inch ribeye allows for a shorter cooking time, making it less likely to dry out. This thickness also provides enough surface area for seasoning and a satisfying steak experience. With proper technique and temperature control on the Blackstone, a 1-inch ribeye will result in a juicy, flavorful, and perfectly cooked steak.
What temperature should my Blackstone griddle be for cooking a 1-inch ribeye?
For a 1-inch ribeye, aim for medium-high heat on your Blackstone griddle, which typically translates to around 400-450°F (204-232°C). This temperature range is hot enough to create a beautiful sear on the outside of the steak while allowing the inside to cook to your desired level of doneness without burning. Using an infrared thermometer can help you accurately measure the surface temperature of your griddle.
Maintaining a consistent temperature is crucial for even cooking. If the griddle is too hot, the outside will char before the inside is cooked. If it’s too cool, you’ll end up steaming the steak instead of searing it. Adjust the burners as needed to maintain the target temperature throughout the cooking process, ensuring a perfectly cooked ribeye every time.
What is the best oil to use when cooking a ribeye on a Blackstone griddle?
When cooking a ribeye on a Blackstone griddle, it’s best to use an oil with a high smoke point. Oils like avocado oil, canola oil, or refined coconut oil are excellent choices because they can withstand the high heat of the griddle without smoking or burning, which can impart a bitter flavor to your steak. Avoid using olive oil, especially extra virgin olive oil, as it has a lower smoke point and is more prone to burning.
Using the right oil not only prevents smoking but also helps create a good sear on the ribeye. The oil acts as a conductor of heat, ensuring that the steak makes full contact with the hot surface of the griddle. A thin, even layer of oil is sufficient – too much oil can lead to splattering and make it difficult to achieve a proper sear.
How long should I cook a 1-inch ribeye on each side on a Blackstone griddle?
The cooking time for a 1-inch ribeye on a Blackstone griddle will depend on your desired level of doneness and the exact temperature of your griddle. However, as a general guideline, aim for approximately 3-4 minutes per side for medium-rare (130-135°F), 4-5 minutes per side for medium (135-145°F), and 5-6 minutes per side for medium-well (145-155°F). Always use a meat thermometer to check the internal temperature for accurate results.
Remember that these are just estimates. Factors like the thickness variation within the steak and the specific heat distribution of your griddle can affect cooking times. It’s always better to err on the side of undercooking and then continue cooking until the desired temperature is reached. Using the “finger test” to gauge doneness can also be helpful, but a meat thermometer is the most reliable method.
How do I get a good sear on my ribeye when cooking it on a Blackstone griddle?
To achieve a fantastic sear on your ribeye, ensure your Blackstone griddle is preheated to the correct temperature (around 400-450°F). Pat the steak dry with paper towels before seasoning, as moisture can inhibit searing. A dry surface will brown much more effectively than a wet one. Also, don’t overcrowd the griddle; cook the steak in batches if necessary to maintain the griddle’s temperature.
Once the steak is on the griddle, resist the urge to move it around constantly. Allow the steak to sit undisturbed for the recommended cooking time on each side, pressing down gently with a spatula to ensure good contact with the hot surface. This allows the Maillard reaction to occur, creating a flavorful crust. After the first side is seared, flip the steak and repeat the process on the other side.
Should I use a marinade or dry rub for my ribeye before cooking it on a Blackstone griddle?
Both marinades and dry rubs can enhance the flavor of your ribeye, but the choice depends on your personal preference and the desired outcome. Marinades can add moisture and tenderize the meat, while dry rubs create a flavorful crust. If using a marinade, be sure to pat the steak dry before placing it on the griddle to ensure proper searing. Avoid sugary marinades, as they can burn easily at high temperatures.
A simple dry rub consisting of salt, pepper, garlic powder, and onion powder is a classic choice for ribeye. Apply the rub generously to all sides of the steak at least 30 minutes before cooking, or even overnight, to allow the flavors to penetrate the meat. Experiment with different spices and herbs to create your own signature blend and customize the flavor profile of your ribeye.
What is the best way to let a ribeye rest after cooking it on a Blackstone griddle?
Resting is a crucial step for any steak, including those cooked on a Blackstone griddle. After removing the ribeye from the griddle, place it on a cutting board and tent it loosely with aluminum foil. This allows the muscle fibers to relax and redistribute the juices throughout the steak, resulting in a more tender and flavorful final product. Avoid cutting into the steak immediately after cooking, as this will cause the juices to run out.
The ideal resting time for a 1-inch ribeye is approximately 5-10 minutes. During this time, the internal temperature of the steak may continue to rise slightly, so keep that in mind when determining your cooking time. After resting, slice the steak against the grain and serve immediately. This ensures that each bite is as tender and juicy as possible.