Ribeye steak is a beloved cut of beef known for its rich flavor and tender texture. Cooking it on a Blackstone griddle offers an incredible opportunity to achieve a perfectly seared and juicy steak without the fuss of traditional grilling. In this comprehensive guide, we’ll explore how long to cook ribeye steak on a Blackstone griddle, alongside tips, tricks, and techniques to elevate your cooking experience.
Understanding Ribeye Steak
Ribeye steak, derived from the rib section of the cow, is celebrated for its marbling, tenderness, and intense flavor. The fat within the steak not only enhances its taste but also helps keep the meat juicy during the cooking process. Choosing the right ribeye is crucial to achieving the perfect dish; always opt for well-marbled cuts, preferably USDA choice or prime grade if available.
Preparation: Getting Ready to Cook
Cooking ribeye steak on a Blackstone griddle requires some preparation to ensure the steak absorbs the flavor and cooks evenly. Here’s what you need to do:
Selecting the Right Ribeye
When purchasing ribeye steak, consider the following:
- Thickness: Aim for steaks that are at least 1 to 1.5 inches thick. This provides enough meat for a good sear without overcooking.
- Marbling: Look for a good amount of white streaks of fat throughout the meat; this indicates flavor and moisture during cooking.
Marinade or Dry Rub Options
While ribeye steaks are flavorful on their own, adding a marinade or dry rub can take them to the next level.
Simple Marinade Recipe
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Combine all ingredients and let your ribeye marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Dry Rub Recipe
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Apply the rub generously to the steak, pressing it into the meat before cooking.
Cooking on a Blackstone Griddle: Step-by-Step
A Blackstone griddle is ideal for searing ribeye steaks due to its large cooking surface and even heat distribution. Here’s how to cook a ribeye steak perfectly.
Preheat the Griddle
Before placing your steak on the griddle, it’s essential to preheat it. Turn on the griddle to medium-high heat and let it reach approximately 450°F. This high temperature will create a beautiful crust on your steak.
Oil the Surface
Once your griddle is hot, lightly oil the cooking surface using a high smoke point oil, such as canola or vegetable oil. This prevents sticking and assists in achieving a wonderful sear.
Cooking the Ribeye Steak
Here are some general cooking times based on steak thickness and preferred doneness:
| Steak Thickness | Medium Rare (135°F) | Medium (145°F) | Medium Well (150°F) | Well Done (160°F) |
|---|---|---|---|---|
| 1 inch | 4-5 minutes each side | 5-6 minutes each side | 6-7 minutes each side | 7-8 minutes each side |
| 1.5 inches | 5-6 minutes each side | 6-7 minutes each side | 7-8 minutes each side | 8-9 minutes each side |
Monitoring Temperature
Using a meat thermometer is crucial. Insert it into the thickest part of the steak to check the doneness. Here’s what to aim for:
- Medium Rare: 130-135°F
- Medium: 135-145°F
- Medium Well: 150-160°F
- Well Done: 160°F and above
Flipping Techniques
Avoid flipping your steak too often. A good rule of thumb is to flip it only once during cooking. This technique allows the steak to retain juices and enhances the searing effect. After roughly half the cooking time has passed for one side, carefully slide a spatula under the steak and flip it.
Finishing Touches: Rest and Serve
Once you have reached your desired doneness, remove the ribeye from the griddle and place it on a cutting board. It’s important to let the steak rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is as moist and flavorful as possible.
Serving Suggestions
When serving ribeye steak, consider pairing it with complementary side dishes:
Classic Accompaniments
- Garlic mashed potatoes
- Grilled asparagus
- Sautéed mushrooms
- A fresh salad
These sides balance the richness of the ribeye and enhance the overall dining experience.
Cleaning Your Blackstone Griddle
After indulging in a delicious ribeye steak, proper maintenance of your Blackstone griddle is essential for its longevity. Follow these steps:
Turn Off Heat
Always ensure the griddle is turned off and cooled down before beginning the cleaning process.
Scrape the Surface
Use a spatula or a griddle scraper to remove leftover food residue. Scraping while the surface is still warm makes it easier to remove stuck-on bits.
Clean with Water
Pour a small amount of water onto the griddle’s surface and let it steam for a minute. This process helps loosen any remaining food particles. Wipe the surface with a non-abrasive cloth or sponge.
Oil the Griddle
After cleaning, apply a thin layer of oil to protect the griddle surface from rusting.
Bonus Tips for Cooking Ribeye Steak
To elevate your ribeye steak cooking experience, consider these expert tips:
Let the Steak Come to Room Temperature
Before cooking, let your ribeye steak sit out of the refrigerator for about 30 minutes. This helps in ensuring even cooking throughout.
Season Generously
Don’t shy away from seasoning the steak generously with salt and pepper before cooking. This enhances flavor and contributes a wonderful crust.
Experiment with Flavor Profiles
Feel free to experiment with different seasonings or marinades, such as a spicy rub, herbaceous toppings, or tangy marinades to complement the ribeye’s richness.
In conclusion, cooking ribeye steak on a Blackstone griddle is not just a culinary activity but an art form that can be mastered with practice and passion. By understanding the nuances of doneness, employing effective cooking techniques, and respecting the quality of the ingredients, you can deliver a restaurant-quality steak right at home. So preheat that griddle and get ready to enjoy the juiciest, most flavorful ribeye steak of your life!
What is a ribeye steak?
A ribeye steak is a cut of beef that comes from the rib section of the cow, specifically from the upper rib cage area. Known for its rich marbling and tenderness, it is often considered one of the best cuts for grilling and searing. The marbling, which consists of small flecks of fat within the meat, contributes to the steak’s flavor and juiciness, making it an ideal choice for a hearty meal.
Ribeye steaks can either be boneless or bone-in, with the bone-in version often referred to as a rib steak. The presence of fat not only enhances taste but also helps keep the steak moist during the cooking process, which is especially important when using high-heat cooking techniques like those employed on a Blackstone griddle.
How do I prepare ribeye steak for cooking on a Blackstone griddle?
Preparing a ribeye steak for cooking on a Blackstone griddle involves several important steps. First, you should allow the steak to come to room temperature before cooking. This usually takes about 30-45 minutes, and it ensures that the steak cooks evenly. Season the steak generously with salt and pepper, or any other desired seasoning blend, to enhance the flavor without overpowering the meat’s natural richness.
Next, pat the steak with paper towels to remove any excess moisture. This step helps achieve a good sear. Optionally, you can also brush the steak with a bit of oil to prevent sticking on the griddle. Ensure your Blackstone griddle is preheated to a high temperature before you start cooking, as this will provide the perfect sear and lock in flavors.
What temperature should the Blackstone griddle be set to for cooking ribeye steak?
For perfectly cooked ribeye steak on a Blackstone griddle, you should set the temperature to a high heat, ideally around 450°F to 500°F. This high temperature allows for a superb sear, which not only locks in the juices but also creates that desirable crust on the outside of the steak.
Using an infrared thermometer can help you ensure that the griddle is at the right temperature before adding the steak. It’s essential to allow the griddle to preheat for several minutes, as this will maximize your cooking results and enable the steak to cook more evenly.
How long should I cook ribeye steak on the Blackstone griddle?
The cooking time for ribeye steak on a Blackstone griddle depends on the thickness of the steak and your preferred level of doneness. As a general guideline, for a ribeye steak that is about 1 inch thick, cook for about 4-5 minutes per side for medium-rare. If you prefer your steak medium, aim for about 5-6 minutes per side.
Always use a meat thermometer to check the internal temperature for accuracy. For medium-rare, the ideal temperature is around 130°F to 135°F, while medium should be around 140°F to 145°F. Once the desired temperature is reached, let the steak rest for a few minutes before slicing to allow the juices to redistribute, ensuring a juicy and flavorful experience.
Can I cook ribeye steak on a Blackstone griddle with butter?
Yes, cooking ribeye steak with butter on a Blackstone griddle can enhance its flavor and create a rich, delicious crust. A popular method is to add a tablespoon of butter during the last minute or two of cooking. As the butter melts, you can spoon it over the steak to baste it, which adds moisture and flavor while also promoting a beautiful browning effect.
Make sure to use unsalted butter to maintain control over the seasoning of the steak. Be cautious not to burn the butter; it’s best to introduce it later in the cooking process when the steak is nearly done. Combining the robust flavor of ribeye with the richness of butter makes for an indulgent culinary experience.
What is the best way to serve ribeye steak cooked on a Blackstone griddle?
Once your ribeye steak has been perfectly cooked on the Blackstone griddle, the best way to serve it is to let it rest for about 5-10 minutes. Resting allows the juices within the steak to redistribute, resulting in a more flavorful and moist piece of meat. Slice the steak against the grain for the most tender bites. This method ensures that each slice is easier to chew, enhancing the overall dining experience.
For serving, you can pair the ribeye with a variety of sides, such as grilled vegetables, mashed potatoes, or a fresh salad. A compound butter or steak sauce can also elevate the flavors even further. Present the steak on a warm plate, and consider garnishing with fresh herbs for an added touch of elegance.
How can I tell when ribeye steak is done cooking?
The most reliable way to check if your ribeye steak is done cooking is to use an instant-read meat thermometer. For a perfect medium-rare, the internal temperature should be around 130°F to 135°F, while medium will range from 140°F to 145°F. Insert the thermometer into the thickest part of the steak without touching the bone for an accurate reading.
While a meat thermometer is the safest measurement, you can also use the touch test. A medium-rare steak will feel slightly firm but still have a good amount of give when you press it, while a medium steak will feel firmer. However, for precise cooking, especially with premium cuts like ribeye, using a thermometer is strongly recommended.
What can I do if my ribeye steak is tough after cooking?
If your ribeye steak turns out tough after cooking, it’s possible that it was overcooked. Ribeye steaks are best when cooked to medium-rare, as cooking them beyond this point can result in a less tender texture. To prevent this issue in the future, ensure that you monitor the internal temperature closely while cooking and avoid exceeding the recommended doneness.
Another way to salvage a tough ribeye is to slice it thinly against the grain. This technique breaks up the muscle fibers, making the steak easier to chew. Additionally, consider marinating the steak before cooking, as this can help tenderize the meat. If you find that your steak is still tough, incorporating it into a stew or stir-fry can be a great way to utilize the meat while ensuring a satisfying meal.