When it comes to cooking a perfect steak, few cuts offer the combination of tenderness and flavor that ribeye does. With its rich marbling, ribeye has a juicy and succulent profile that’s hard to beat. If you’re looking to elevate your outdoor cooking game, cooking ribeye on a Blackstone griddle can provide a delicious and satisfying meal. This guide will walk you through everything you need to know to master this technique, resulting in a mouthwatering ribeye that friends and family will rave about.
Why Choose Ribeye?
Before diving into the cooking process, it’s essential to understand why ribeye is a preferred choice for steak lovers. Here are some reasons:
Flavor
Ribeye is renowned for its rich, beefy flavor, which is enhanced by the abundant marbling. This marbling melts during cooking, infusing the meat with a buttery quality that many other cuts lack.
Tenderness
Due to its well-distributed fat, ribeye steaks are incredibly tender. The fat not only adds to the flavor but also helps retain moisture, ensuring a juicy bite every time.
Preparing Your Blackstone Griddle
Before cooking, it’s important to prepare your Blackstone griddle correctly. This surface is ideal for cooking steak because it heats evenly and retains heat well.
Seasoning Your Griddle
To get the best results from your Blackstone griddle, you need to season it properly:
- Heat the Griddle: Turn on your Blackstone and let it heat up for 10-15 minutes until it’s really hot.
- Apply Oil: Once heated, drizzle a high smoke point oil over the surface (like canola or avocado oil) and spread it evenly with a spatula.
- Let it Smoke: Allow the oil to smoke slightly, indicating that it’s ready for cooking.
Choosing the Right Ribeye Steak
Selection can make a big difference in your cooking experience. When choosing ribeye steaks, consider:
- Thickness: A thickness of at least 1 to 1.5 inches is ideal. Thicker steaks hold up better to high heat and give you more control over the degree of doneness.
- Marbling: Look for steaks with abundant white streaks of fat (marbling). More marbling means better flavor and juiciness.
Ingredients You’ll Need
To make the perfect ribeye on your Blackstone griddle, you’ll need:
- Ribeye steaks (1 to 1.5 inches thick)
- High smoke point cooking oil (avocado or canola oil)
- Sea salt and freshly cracked black pepper
- Optional: garlic powder and rosemary for seasoning
The Cooking Process
Now that you have your ingredients and your griddle is prepared, it’s time to cook!
Step 1: Season the Steak
Generously season both sides of your ribeye steak with sea salt and freshly cracked black pepper. If desired, add garlic powder and chopped rosemary for extra flavor. Let it sit at room temperature for about 30 minutes before cooking. This helps the steak to cook evenly.
Step 2: Preheat the Griddle
Ensure that your Blackstone griddle is preheated and lightly oiled as described previously. You want it to be hot enough to create a good sear on the steak, which helps lock in the juices.
Step 3: Cooking the Ribeye
Place the ribeye on the griddle. Here’s a simple breakdown of timing:
| Cooking Level | Cooking Time (each side) | Internal Temperature (°F) |
|---|---|---|
| Rare | 3-4 minutes | 120-125 |
| Medium Rare | 4-5 minutes | 130-135 |
| Medium | 5-6 minutes | 140-145 |
| Medium Well | 6-7 minutes | 150-155 |
| Well Done | 7-8 minutes | 160+ |
Tip: Avoid moving the steak around too much – let it sear undisturbed to form a delicious crust.
Step 4: Flip and Finish Cooking
Use a trusty spatula to flip the steak. After flipping, press down gently to ensure proper contact with the surface. Continue cooking until the desired internal temperature is reached.
Step 5: Let it Rest
Once your ribeye is cooked to perfection, remove it from the griddle and let it rest for at least 5-10 minutes. Resting allows the juices to redistribute throughout the meat, making every bite juicy and flavorful.
Serving Suggestions
A perfectly cooked ribeye can be enjoyed on its own, but there are additional ways to enhance your meal experience:
Pairing with Sides
Consider serving your ribeye with side dishes that complement its rich flavor. Options include:
- Grilled vegetables (asparagus, bell peppers, or zucchini)
- Garlic mashed potatoes or baked potatoes
Choosing a Beverage
Enhance your meal with a suitable beverage. A full-bodied red wine, such as Cabernet Sauvignon or Malbec, pairs beautifully with the richness of ribeye.
Cleaning Your Blackstone Griddle
After enjoying your delicious ribeye, proper cleaning of your Blackstone griddle is essential for longevity and future cooking:
Follow These Steps:
- Turn off the griddle and let it cool down: Avoid cleaning while it’s burning hot, as this can lead to injuries and damaged surfaces.
- Scrape off food debris: Use a spatula or griddle scraper to remove any food residues.
- Use water: Pour a small amount of water to help loosen any stubborn bits, then wipe down the surface with a cloth.
- Apply oil: Once cleaned, a light coating of oil can help with seasoning and protect the griddle from rust.
Final Thoughts
Cooking ribeye on a Blackstone griddle is an art that is rewarding and delectable. With its straightforward process, you can bring restaurant-quality steak to your backyard. The combination of flavor, tenderness, and the impressive sear from the griddle makes ribeye a perfect choice for grilling enthusiasts.
Strong culinary skills are not just about mastering techniques but also about sharing great food experiences with friends and family. Your perfectly cooked ribeye will not only delight your taste buds but also create lasting memories around the dinner table. So fire up that Blackstone, gather your loved ones, and get ready to serve up some incredible ribeye steaks!
What is the best way to prepare ribeye steak before cooking on a Blackstone griddle?
Preparing a ribeye steak for cooking on a Blackstone griddle involves several key steps to enhance flavor and tenderness. Start by taking the steak out of the refrigerator about 30 to 60 minutes before cooking, allowing it to come to room temperature. This helps ensure even cooking. Pat the steak dry with paper towels to remove excess moisture, which will help achieve a better sear.
Next, season the steak generously with salt and pepper. You can also add other spices or marinades to suit your taste, such as garlic powder, onion powder, or a steak rub. Allow the seasoning to sit for a few minutes, which helps the flavors penetrate the meat. For an extra touch, consider rubbing a bit of olive oil on both sides of the steak to promote browning on the griddle.
How do I know when my ribeye steak is cooked to my preferred doneness?
To determine the doneness of your ribeye steak while cooking on a Blackstone griddle, you can rely on both visual cues and a meat thermometer. Generally, a 1-inch thick ribeye steak will take about 4 to 6 minutes per side for medium-rare, but this can vary depending on the heat of the griddle and the thickness of the meat. A good rule of thumb is to look for a browned crust forming on each side and to press the steak lightly—medium-rare should have some give but not feel too soft.
Using a meat thermometer is the most accurate way to check doneness. For medium-rare, you’re aiming for an internal temperature of 130-135°F, while medium is typically around 140-145°F. Insert the thermometer into the thickest part of the steak, avoiding bone and fat for the best reading. Once your ribeye reaches the desired temperature, let it rest for about 5 to 10 minutes before slicing to allow the juices to redistribute throughout the meat.
Can I cook frozen ribeye steak on a Blackstone griddle?
Yes, you can cook frozen ribeye steak on a Blackstone griddle, but it requires a slightly different approach. While cooking from frozen is feasible, it’s generally recommended to thaw the steak first for a more even cook and better texture. If you choose to cook it from frozen, set the griddle to a lower heat to slowly thaw the meat as it cooks. This will help prevent the exterior from burning before the inside is cooked through.
When cooking a frozen ribeye, expect it to take longer than usual—typically about 50% longer than a fresh steak. As the steak starts to thaw on the griddle, you can season it once there’s enough surface area exposed. Additionally, keep an eye on the temperature and flip it more frequently to ensure even cooking. Cooking a frozen steak might not yield the same sear and flavor as a properly thawed one, but with careful attention, you can still enjoy a delicious ribeye.
What can I serve with ribeye steak cooked on a Blackstone griddle?
Ribeye steak pairs wonderfully with a variety of sides that complement its rich flavor. Classic options include simple cooked vegetables like asparagus, broccoli, or sautéed mushrooms, which can easily be cooked alongside the steak on the griddle. You might also consider a fresh salad with a zesty vinaigrette that balances the richness of the ribeye. Garlic mashed potatoes or baked potatoes are also popular choices that add heartiness to the meal.
For a complete meal experience, you could prepare some grilled corn on the cob or even some crispy fries on the Blackstone. If you’re feeling adventurous, try making a steak sandwich or sliders with any leftovers, using crusty bread and your choice of toppings. The versatility of a ribeye means you can get creative with side dishes, ensuring a satisfying dining experience tailored to your preferences.
What temperature should the Blackstone griddle be set at for cooking ribeye steak?
When cooking ribeye steak on a Blackstone griddle, it’s advisable to set the grill to a high temperature, ideally around 400°F to 450°F. This temperature allows for a perfect sear, creating a delicious crust that locks in the meat’s juices. Preheating the griddle is crucial; give it about 10 to 15 minutes to reach the desired temperature before adding the steak to ensure that you get that ideal browning and flavor.
If you find that the steak is cooking too quickly or the outside is burning before the inside is done, you can move it to a cooler section of the griddle or lower the heat slightly. For those who prefer their steak cooked to medium or well-done, using a combination of high heat for searing followed by lower heat can help achieve the desired doneness without overcooking the exterior. Always remember to monitor the steak closely and adjust the temperature as needed.
How long should I let my ribeye steak rest after cooking?
Resting your ribeye steak after cooking is an essential step that ensures maximum flavor and tenderness. After taking the steak off the Blackstone griddle, place it on a cutting board or a plate and cover it loosely with aluminum foil. Allow it to rest for about 5 to 10 minutes. This resting time helps the juices redistribute throughout the meat, preventing them from spilling out when you cut into it.
Skipping the resting period can result in a less juicy steak, as cutting it immediately allows the juices to escape. During this time, the residual heat will also continue to cook the steak slightly, which can help reach your desired doneness. After resting, slice against the grain for the best texture, and enjoy your perfectly cooked ribeye!