Ribeye steak is a classic favorite for meat lovers, and when cooked on a Blackstone griddle, it can transform into a culinary masterpiece. Achieving the ideal cook is essential to bringing out the flavors and tenderness of this cut. In this article, we will explore how long to cook ribeye on a Blackstone griddle, recommended cooking techniques, temperature considerations, and tips for achieving a perfectly seared steak.
Understanding Ribeye Cuts
Before we dive into the specifics of cooking times, it’s important to understand what a ribeye steak is. Ribeye, known for its rich flavor and tenderness, comes from the rib section of the cow. It features a significant amount of marbling, which contributes to its juiciness and taste. There are several variations of ribeye, including:
- Bone-in Ribeye: Known for its additional flavor due to the bone.
- Boneless Ribeye: Easier to cook and slice, favored by many.
Getting familiar with the types of ribeyes helps in determining the best cooking approach.
Preparing the Ribeye for Cooking
Preparation is key when it comes to cooking ribeye on a Blackstone griddle. Here are the steps to ensure your steak is ready for the griddle:
Choosing the Right Ribeye
Select the best ribeye possible. Look for steaks that have a good amount of marbling, as this will enhance flavor and ensure tenderness. Ideally, you should consider a steak that is around 1 to 1.5 inches thick.
Seasoning Your Ribeye
To elevate the natural flavors of the ribeye, seasoning is necessary. You can keep it simple with just salt and pepper, or use a steak rub of your choosing. Allow the seasoned steak to rest for about 30 minutes at room temperature before cooking. This helps the meat to cook evenly.
Setting Up the Blackstone Griddle
A Blackstone griddle is an excellent cooking tool for achieving a crispy sear on ribeye steaks. Here’s how to prepare your griddle for optimum results.
Preheating the Griddle
Set your Blackstone griddle to medium-high heat. Preheating is crucial to achieve that beautiful crust on the outside of the steak. Allow the griddle to heat for approximately 10 to 15 minutes. You can test if it’s hot enough by dropping a few drops of water on the surface; they should dance and evaporate immediately.
Adding Oil
Once preheated, add a high smoke point oil like canola or avocado oil to the griddle. This will help prevent the ribeye from sticking and ensure even cooking. Use just enough oil to coat the surface lightly.
Cooking Times for Ribeye on Blackstone Griddle
The cooking time for ribeye depends on various factors, such as thickness and desired doneness. The following chart summarizes approximate cooking times:
| Thickness | Rare (120-125°F) | Medium Rare (130-135°F) | Medium (140-145°F) | Medium Well (150-155°F) | Well Done (160°F and above) |
|---|---|---|---|---|---|
| 1 inch | 4-5 minutes | 5-6 minutes | 6-7 minutes | 7-8 minutes | 8-9 minutes |
| 1.5 inches | 5-6 minutes | 6-7 minutes | 7-8 minutes | 8-9 minutes | 10-11 minutes |
These times are estimates and may vary based on the griddle’s temperature and specific equipment. Using a meat thermometer is the best way to ensure your ribeye is cooked to your desired level.
Cooking Techniques for Ribeye
While cooking times are important, the techniques you use can significantly affect the outcome of your ribeye. Here are some effective methods for cooking ribeye on your Blackstone griddle.
Searing the Steak
To achieve a flavorful crust, begin by searing the ribeye for the first half of the cooking time. Press the steak down gently with a spatula to ensure maximum contact with the griddle.
Flipping the Ribeye
After the initial searing time, flip the ribeye once and allow it to cook on the opposite side. Flipping only once helps retain moisture and prevents the steak from drying out.
Using the “Touch Test”
To help determine doneness if you don’t have a meat thermometer, utilize the “touch test.” Gently press your finger against the steak; a rare steak will feel soft, while a well-done steak will feel firmer.
Letting the Steak Rest
Once the ribeye is cooked to your desired level, remove it from the griddle and let it rest for at least 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak when you slice into it.
Serving the Ribeye
After resting, slice the ribeye against the grain for optimal tenderness. You can serve it simply or with a compound butter or your favorite sauce. Pair it with sides such as grilled vegetables, mashed potatoes, or a fresh salad for a complete meal.
Tips for Perfect Ribeye Steaks
Here are some additional tips to enhance your ribeye cooking experience on the Blackstone griddle:
Experiment with Marinades
While a simple seasoning is often enough, feel free to experiment with marinades. Ingredients like soy sauce, garlic, and herbs can add a delicious twist to your ribeye.
Consider Using a Thermometer
Investing in a reliable meat thermometer can take the guesswork out of cooking your ribeye. Aim for the following internal temperatures:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F and above
Adjusting for Wind Conditions
If you’re using your Blackstone griddle outdoors, be mindful of wind conditions. Wind can cause the griddle to lose heat more quickly, so adjust your cooking time accordingly.
Cleaning Your Blackstone Griddle
After you’ve enjoyed your perfectly cooked ribeye, it’s essential to clean your Blackstone griddle properly to maintain its longevity.
Cooling Down
Allow the griddle to cool down a bit, not completely, before starting the cleaning process.
Scraping the Surface
Use a metal spatula or scraper to remove any leftover food. Make sure to focus on areas that may have stuck to the surface. This will help maintain the integrity of the griddle’s seasoning.
Wiping Down
Once scraped, use a paper towel and some cooking oil to wipe down the griddle surface thoroughly. This will prevent rust and keep the griddle in great condition for your next cooking adventure.
Conclusion
Cooking ribeye on a Blackstone griddle can yield mouthwatering results if you pay attention to cooking times, temperatures, and techniques. With a little preparation and care, you can enjoy a steakhouse-quality dinner right at home. Remember, the key to a great steak lies not only in the cooking time but also in the quality of the meat, seasoning, and rest time. So fire up that griddle and indulge in the rich, tender flavors of ribeye! Enjoy your culinary journey, and don’t forget to share your delicious results!
What is the best way to season a ribeye steak for griddling?
To season a ribeye steak for griddling, start with a liberal amount of salt and fresh ground black pepper. These two ingredients enhance the natural flavors of the beef without overpowering it. If you’d like to elevate the flavor even further, consider adding garlic powder, onion powder, or a blend of your favorite steak rub. Apply the seasoning generously to both sides of the steak and let it sit for about 30 minutes at room temperature. This allows the seasoning to penetrate the meat, enhancing the overall flavor profile.
Additionally, you can marinate the ribeye for a few hours or overnight to infuse it with extra flavor. Popular marinade ingredients include soy sauce, Worcestershire sauce, olive oil, and various herbs. Be cautious not to over-marinate, as this could lead to a mushy texture. A well-seasoned ribeye will be one of the key factors in achieving great taste when cooked on your Blackstone griddle.
What temperature should I preheat my Blackstone griddle for cooking ribeye?
Preheating your Blackstone griddle is essential for achieving that perfect ribeye steak. Typically, you want to aim for a temperature of around 450°F to 500°F. This high heat ensures the griddle creates a beautiful sear on the steak, locking in the juices and creating a delicious crust. To check if the griddle is ready, you can sprinkle a few drops of water on the surface; if they sizzle and evaporate immediately, the griddle is likely hot enough.
Once the surface has reached the desired temperature, lightly oil the griddle with a high smoke point oil, such as canola or grapeseed oil. This will help prevent the steak from sticking and enhance the searing process. By ensuring both the steak and the griddle are at the right temperatures, you’ll maximize flavor and achieve that coveted medium-rare doneness.
How long should I cook ribeye on a Blackstone griddle?
Cooking time for a ribeye steak on a Blackstone griddle can vary based on thickness and your preferred doneness. Generally, a standard 1-inch thick ribeye takes about 4 to 5 minutes per side for medium-rare. For a thicker steak, you may need to extend the cooking time by a minute or two on each side. It’s important to monitor the steak closely to avoid overcooking.
Using a meat thermometer can help you achieve the desired doneness accurately. For medium-rare, aim for an internal temperature of 130°F to 135°F, while medium is between 140°F and 145°F. Remember to let the steak rest for at least 5 minutes after cooking, as this allows the juices to redistribute, resulting in a more tender and flavorful ribeye.
Should I use a lid while cooking ribeye on the griddle?
Using a lid while cooking ribeye on the Blackstone griddle can be beneficial, especially if you’re aiming for a thicker cut of meat. Covering the steak helps trap heat and can cook the steak more evenly, particularly in the center. This is especially useful when you’re cooking at higher temperatures, as it accelerates the cooking process without over-searing the outside.
However, if you prefer a thick crust on your steak, you might want to leave the lid off for the entirety of the cooking process. This allows moisture to escape and promotes better browning. Ultimately, the choice of whether to use a lid depends on your texture preferences and the specific thickness of the steak you’re cooking.
What can I serve with ribeye cooked on the Blackstone griddle?
Ribeye steak pairs wonderfully with an array of side dishes that complement its rich flavors. Classic accompaniments include roasted or sautéed vegetables, like asparagus, Brussels sprouts, or corn on the cob. You can also opt for baked potatoes or mashed potatoes, which provide a creamy contrast to the beef. For a fresh touch, consider a light salad, such as a Caesar or a simple mixed greens salad drizzled with balsamic vinaigrette.
In addition to sides, you can elevate your ribeye experience with sauces and toppings. A rich chimichurri or a creamy peppercorn sauce adds a delightful twist. Additionally, consider adding sautéed mushrooms or caramelized onions for an extra layer of flavor. With these options, you can create a well-rounded meal that satisfies all taste preferences.
How do I know when my ribeye is done cooking?
The best way to determine if your ribeye steak is done cooking is by using a reliable meat thermometer. Insert the thermometer into the thickest part of the steak without touching the bone or griddle surface. For medium-rare, you should look for an internal temperature of 130°F to 135°F. If you’d prefer your steak medium, aim for a range of 140°F to 145°F. Always remember that steak continues to cook slightly after being removed from the heat, so it’s beneficial to take it off a few degrees early and allow it to rest.
Another useful method for checking doneness is the finger test. This involves comparing the firmness of the steak to different areas of your hand. For example, medium-rare feels similar to pressing the space between your thumb and index finger when your hand is relaxed. With practice, you’ll develop a good sense of the texture and feel for determining doneness without a thermometer.
Can I use frozen ribeye on the Blackstone griddle?
While it’s technically possible to cook a frozen ribeye on the Blackstone griddle, it’s not recommended for the best results. Cooking frozen meat can lead to uneven cooking and a less desirable texture. Ideally, you should fully thaw any frozen ribeye in the refrigerator for 24 hours before cooking. This allows for more consistent doneness and improved flavor absorption from the seasoning.
If you find yourself short on time and need to cook from frozen, it’s important to adjust your technique. Start at a lower temperature to thaw the steak and then gradually increase the heat. This will help ensure that the outer layer cooks while still giving the inside time to reach the proper temperature. However, for optimal taste and texture, always aim to cook a thawed ribeye whenever possible.