How To Cook Steak On A Griddle Pan

How to cook steak on a griddle pan. This can be very dangerous. According to the USDA, Steak has a high-fat content, so when you cook it, it releases a lot of greases, which get splattered everywhere.

Most modern griddles are sloped and come with oil reservoirs at the bottom for this precise reason, preventing fat from getting elsewhere and helping make steak crisper, like frying or sautéing in less grease allows it to crisp up faster.

In addition, less oil also makes the dish healthier. Yet another alternative is to bake steak in an oven, but you don’t get quite as crispy steak!

How To Cook Steak On A Griddle Pan

Cook Steak On A Griddle Pan

We will discuss here the steps of cooking steak on a griddle pan.

Step 1: Preheat your Griddle

Preheat your grill to roughly 350 degrees, as advised by Southern Kitchen. You will know it’s hot enough if you sprinkle some water on it, and it sizzles.

It’s ideal to have a large piece of steak so that you may slice it afterward. We recommend seasoning before cooking; who knows what sort of nonstick coating would be left behind.

The white portion of the steak strip will melt and cover the grill’s surface is hot enough. Food doesn’t stick to surfaces like cast-iron cookware because of the coating produced during seasoning, which also prevents rusting.

When you’re ready to start cooking your steak, pay attention because it cooks quickly, needs to be turned frequently, and cannot be left unattended.

If the grill is large enough, you can also cook other foods like eggs or sausages while your steak is frying so that you won’t have any trouble managing it all at once.

Step 2: Place the Steak On the Grill

Place the Steak On the Grill

On the grill, spread out each steak slice flat. You can cut down on the amount of time it takes to cook them by just laying them directly onto the grill’s smooth surface rather than attempting to flip them flat from their spiral shape.

To avoid flare-ups and unsightly discolorations, you should be cautious when placing each piece so that it doesn’t come into touch with any grease or oil pools.

The best outcomes come from evenly cooking every piece of steak without overlap.

Step 3: Crisp Up the Steak

The steak will cook evenly if you range between 300 and 350 degrees Fahrenheit. It seems like higher temperature results in crispier rashers, but you’re more likely to end up with a burned steak.

Turn the steak over frequently as it cooks using tongs so that each piece is cooked on both sides simultaneously, rather than having one side be well done while the other half is unappetizingly raw!

Be careful not to handle the hot pan of steak with your bare hands – make sure you use an oven mitt or thick towel to protect yourself, even though it’s tempting not to when your mouth waters at the delicious smell of fried food; wafting through the air!

Step 4: Finish the Cooking

Steak may take 10 to 15 minutes to fry, depending on the grill’s heat, the thickness of your rashers, and how crispy you prefer.

Once the steak has above 160 degrees Fahrenheit, it is finished cooking, so use a food thermometer to check its temperature.

Turn down the griddle heat if the fat isn’t rendering properly, but if you’re not examining every rasher, go by appearances to know when it’s done.

Avoid uncooked pink parts; instead, search for white lines of fat that are translucent and meat that is predominantly reddish-brown and crispy but not charred.

FAQs

How long should you cook steak on a grill?

For about 15 minutes, heat a griddle or large skillet over medium heat. Cast iron should be heated on two burners at medium-high heat or 400 degrees on the thermometer.

If you have an oval griddle, arrange your steak strips next to one another on top of it. If not, insert them as long as they don’t contact.

Depending on their thinness, fry them for 3-5 minutes per side because thinner ones will cook more quickly than thicker ones.

How do you grease a griddle?

Coat the pan with one and a half tablespoons of butter or oil. Pour sufficient batter to fill the pan, allowing it to spread out while it cooks. You might want to try using about three-quarters of a cup at a time.

Conclusion

Griddles are excellent kitchen tools. Since you can cook numerous servings of steak at once, they are much more practical than traditional ones.

The nonstick surface is also a big bonus because it simplifies cleanup afterward and reduces the consequences of fats splashing around.

With outcomes like these, it’s difficult to resist having perfectly crispy, sizzling steak, so be careful not to drool!

Some people find that choosing this method instead of the standard one saves them time that they can use to accomplish more essential things, while others love that they don’t have to spend as much money on power.

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