Ella Walter
Cooking steak on a griddle pan is a quick and easy way to get those beautiful sear marks without needing an open grill. Griddle pans come in a variety of shapes, sizes, and materials, but cast iron is recommended for its even heat distribution, durability, and heat retention. To cook a steak on a griddle pan, first, pat the steak dry with a paper towel to remove excess moisture and create a flavorful crust. Then, season the steak with salt, pepper, and other spices, and heat the griddle pan to medium-high heat. Add oil to the pan, place the steak on the griddle, and cook for a few minutes on each side until it reaches your desired level of doneness. Finally, let the steak rest for a few minutes before serving.
How to griddle pan steak
| Characteristics | Values |
|---|---|
| Steak type | Rib-eye |
| Steak thickness | 1 inch |
| Steak weight | 1 pound |
| Steak temperature | Room temperature |
| Steak seasoning | Olive oil, salt, pepper, garlic, rosemary |
| Griddle type | Cast iron griddle pan |
| Griddle temperature | 450-500°F |
| Griddle oil | High smoke point oil |
| Steak cooking time | 3-4 minutes per side |
| Steak doneness | Medium |
| Steak resting time | 5-10 minutes |
| Steak storage | Leftovers stored in an airtight container in the refrigerator for 3-5 days |
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What You'll Learn
Choosing the right cut of steak
If you're cooking your steak in a griddle pan, it's recommended to use a thicker cut like a New York strip steak or a boneless ribeye. Thicker steaks with more fat are more likely to stay juicy when cooked in a griddle pan. A ribeye is one of the most popular cuts of steak because it's tender and has good fat distribution, meaning it won't dry out too quickly. It also stays very tender as it cooks because the fat renders down, transferring flavour throughout the steak. Ribeye steaks are usually around 1 inch thick and weigh about 1 pound.
If you're looking for a quick-cooking steak, flat iron steak is a good option. This cut is thinner than others, so it cooks faster, but you'll need to monitor it closely while it cooks. Frying steaks and feather steaks, which are thinly sliced steaks cut from the top rump and blade respectively, are also best suited to very quick cooking. However, be careful not to overcook these cuts, as they can become tough.
If you're looking for a lean steak, sirloin is a good option. Sirloin steaks are lean, tender, and boneless, with a thin layer of fat running along one edge. They're suitable for all methods of quick cooking and have a great flavour. If you're pan-frying a sirloin steak, it's best served medium to medium-rare. Another lean option is filet, or fillet, steak. This low-fat cut is very tender and is best served medium to rare. However, it is the most expensive cut.
If you're using a bone-in steak, it's best to avoid pan-searing as it can lead to uneven cooking. Instead, cook your steak in the oven or on the grill.
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Preparing the steak
Firstly, choose the right cut of steak. For griddle pan cooking, rib-eye is an excellent choice due to its tenderness, juicy texture, and good fat distribution, preventing it from drying out too quickly. Aim for a steak that is around 1 inch thick; you can adjust the cook time for thinner or thicker cuts. If you opt for sirloin, you'll enjoy its melt-in-the-mouth succulence and nice marbling. Rump steak is a more affordable option, offering great flavour but can be slightly chewier, especially if not matured properly.
Next, remove the steak from its packaging and pat it dry with a paper towel. This step is crucial, as any excess moisture will create steam instead of a flavorful crust. If you plan to marinate your steak, submerge it in the marinade for a minimum of two hours and a maximum of two days. A simple marinade can be made with olive oil, salt, pepper, garlic, and rosemary. Ensure you remove the rosemary and garlic before cooking to avoid burning.
Before cooking, take the steak out of the refrigerator about 30 minutes beforehand to bring it to room temperature. This step helps prevent undercooking and makes it easier to develop a good sear on the outside. Season the steak with a light coating of olive oil, salt, and cracked black pepper. You can also add garlic powder, onion powder, or other favourite seasonings. If you prefer a more intense flavour, use seasoning salt and pepper mixes, which offer more complexity than plain salt and pepper. Rub the seasoning generously into the beef.
Now, you're ready to heat your griddle pan. Cast iron griddle pans are highly recommended for their even heat distribution and ability to retain heat. Preheat the pan to 300°F for a light sear, or for a more intense sear, heat it to medium-high heat (450-500°F). Add a high-smoke-point oil to the surface to prevent the steak from sticking.
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Heating the griddle pan
When it comes to heating your griddle pan, there are a few key considerations to keep in mind to ensure the perfect steak. Firstly, let's talk about the type of griddle pan. Cast iron griddle pans are highly recommended due to their superior heat distribution and retention properties. They also develop a non-stick surface over time, making cleanup a breeze.
Now, let's discuss the ideal temperature for cooking steak on a griddle pan. Most sources recommend heating your griddle pan to a medium-high heat setting, typically between 450-500°F. This temperature range is ideal for achieving those coveted sear marks on your steak. If you're using a cast iron skillet, you can place it on the stove and heat it to the same temperature range. An infrared thermometer can come in handy to ensure you've reached the desired temperature.
For thinner griddle pans, you may need to adjust the heat setting to slightly lower than medium-high to prevent overheating. Additionally, if you're cooking on an electric stove, you might need to use a lower heat setting compared to a gas stove to achieve similar results. It's always a good idea to refer to your griddle pan's instructions for specific recommendations.
While heating your griddle pan, it's crucial to ensure that your steak is prepared and ready to go. Take your steak out of the refrigerator about 30 minutes before cooking to bring it to room temperature. This step helps prevent undercooking and facilitates a better sear. During this time, you can season your steak with a light coating of olive oil, salt, and cracked black pepper. You can also experiment with additional seasonings like garlic powder or onion powder to enhance the flavor.
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Cooking the steak
First, take the steak out of the refrigerator 30 minutes before cooking and let it come to room temperature. This will prevent undercooking and make it easier to develop a sear on the outside. Pat the steak dry with a paper towel to remove excess moisture—this is important because if there is moisture on the steak, it will create steam instead of a flavorful crust.
Next, season the steak. You can use a spice mix of seasoning salt and pepper, available at your grocery store, or a simple combination of kosher salt and cracked black pepper. You can also add a light coating of olive oil and other seasonings like garlic powder or onion powder. Rub the seasoning into the beef.
Now, heat your griddle pan to a medium-high heat of 450-500°F. If using a cast iron griddle pan, preheat it to 300°F. Drizzle oil on the griddle—use a high smoke point oil and apply it directly to the griddle surface with a squeeze bottle.
Once the griddle is hot, place the steaks on it. For a beautiful crust, press the steaks down with tongs so they make full contact with the surface. Sear the steaks for 3-4 minutes, then flip them and cook for another 3 minutes. If your steak has fatty edges, use the tongs to hold the steak and sear each side.
Add two pats of butter to the top of each steak and continue cooking for 2 to 5 minutes, depending on your desired doneness. You can also baste the steak with butter by tilting the pan and using a spoon to pour melted butter and pan drippings over the steak. If you want to add extra flavor, add a couple of sprigs of thyme and crushed garlic to the pan.
When the steak is done to your liking, remove it from the griddle and let it rest for 5-10 minutes before serving. This allows the juices to settle into the steak. To keep it warm, tent it with aluminum foil.
If you are nervous about undercooking the steak, use a meat thermometer to check the internal temperature. Insert it sideways into the center of the steak. For a medium-rare steak, you want it to read 125-130°F. The internal temperature will increase slightly as the steak rests.
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Resting the steak
While the steak is resting, you can prepare any side dishes or sauces to accompany your meal. For example, you can sauté some shallots and mushrooms in the steak juices, or wilt some spinach in olive oil. You can also use this time to prepare any garnishes or plating for your dish.
It is important not to cut into the steak while it is resting, as this will release the juices that are settling into the meat. Instead, use this time to prepare any other components of your meal. If you are concerned about the steak cooling down too much during the resting period, you can tent it with aluminium foil to help retain the heat.
Additionally, you can use a meat thermometer to check the internal temperature of the steak during the resting period. Insert the thermometer sideways into the centre of the steak to get an accurate reading. For a medium-rare steak, you are aiming for an internal temperature of 125-130 degrees Fahrenheit. Keep in mind that the internal temperature of the steak will increase slightly as it rests.
By following these instructions and allowing your steak to rest adequately, you will ensure that your griddle pan steak is juicy, tender, and cooked to your desired doneness. Remember, the resting period is an essential step in the cooking process, as it allows the steak to reach its full potential in terms of flavour and texture.
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Frequently asked questions
Cast iron griddle pans are the best option for cooking steak as they provide the most even heat distribution. They are durable, retain heat well, and can be placed on a BBQ.
Remove your steak from its packaging and pat it dry with a paper towel to remove excess moisture. Then, season the steak with salt, pepper, olive oil, and any other desired spices. Leave the steak to rest at room temperature for around 30 minutes before cooking.
Use a meat thermometer to measure the internal temperature of your steak. If you like your steak rare, it should read 125-130°F. For medium-rare, aim for 130-135°F, and for medium, 140-150°F.
