What To Know
- Griddle pan steaks are a culinary delight that combines the juiciness of a grilled steak with the convenience of an indoor cooking method.
- With the right technique and a few simple steps, you can create a restaurant-quality steak in the comfort of your own kitchen.
- Once the pan is hot, place the steak on the griddle and sear for 2-3 minutes per side, or until a golden-brown crust forms.
Griddle pan steaks are a culinary delight that combines the juiciness of a grilled steak with the convenience of an indoor cooking method. With the right technique and a few simple steps, you can create a restaurant-quality steak in the comfort of your own kitchen.
Selecting the Right Cut
The key to a flavorful griddle pan steak lies in the cut of meat. Opt for a steak with good marbling, such as:
- Ribeye
- Strip loin (New York strip)
- Tenderloin (filet mignon)
Preparing the Steak
Before hitting the griddle, prepare your steak by:
- Trimming excess fat
- Seasoning generously with salt and pepper (or your favorite steak seasoning)
- Allowing it to come to room temperature for at least 30 minutes
Heating the Griddle Pan
Heat your griddle pan over medium-high heat. A well-seasoned cast-iron or stainless steel pan is ideal for achieving a perfect sear.
Searing the Steak
Once the pan is hot, place the steak on the griddle and sear for 2-3 minutes per side, or until a golden-brown crust forms.
Cooking to Desired Doneness
After searing, reduce the heat to medium and continue cooking the steak to your desired doneness:
- Rare: 120-125°F internal temperature
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-145°F
- Well-done: 145°F and above
Basting the Steak
For extra flavor and juiciness, baste the steak with melted butter, herbs, or a marinade during the cooking process.
Resting the Steak
Once the steak has reached your desired doneness, remove it from the pan and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Finishing Touches
Serve your griddle pan steak with your favorite sides and garnishes, such as:
- Roasted vegetables
- Grilled asparagus
- Mashed potatoes
- Chimichurri sauce
- Blue cheese crumbles
Troubleshooting Common Griddle Pan Steak Issues
Steak is Tough
- Use a tender cut of meat
- Marinate the steak before cooking
- Cook to the correct internal temperature
Steak is Overcooked
- Reduce the heat during cooking
- Monitor the internal temperature closely
- Remove the steak from the pan when it reaches the desired doneness
Steak is Undercooked
- Increase the heat during cooking
- Cook the steak for a longer period of time
- Use a meat thermometer to ensure it reaches the desired internal temperature
Steak is Not Seared Properly
- Heat the griddle pan to a high temperature
- Sear the steak for a shorter period of time per side
- Press down on the steak with a spatula to ensure good contact with the pan
Griddle Pan is Smoking
- Reduce the heat
- Add a small amount of oil to the pan
- Clean the griddle pan regularly
FAQ
Q: What is the difference between griddle pan steak and grilled steak?
A: Griddle pan steak is cooked on a flat, heated surface, while grilled steak is cooked over an open flame. Griddle pan steak tends to have a more even cook and a crispy crust.
Q: Can I use a regular frying pan to cook griddle pan steak?
A: Yes, but a griddle pan is designed to distribute heat more evenly and create a better sear.
Q: How do I clean a griddle pan?
A: Allow the pan to cool completely. Scrape off any excess food with a spatula. Wash the pan with hot soapy water and dry thoroughly.
