The ribeye steak, known for its rich marbling and robust flavor, is a true culinary delight. While traditionally cooked on a grill or in a cast iron skillet, the Blackstone griddle offers a unique and efficient way to achieve steakhouse-quality results. This guide will walk you through the process of cooking the perfect ribeye on your Blackstone, ensuring a juicy, flavorful, and perfectly seared steak every time.
Understanding the Ribeye Cut
Before diving into the cooking process, it’s essential to understand what makes a ribeye so special. The ribeye comes from the rib section of the steer, specifically the longissimus dorsi muscle. This area is known for its exceptional marbling, which refers to the intramuscular fat interwoven throughout the meat.
This marbling is the key to the ribeye’s tenderness and flavor. As the steak cooks, the fat renders, basting the meat from the inside out, resulting in a juicy and flavorful eating experience. Ribeyes are typically sold boneless or bone-in (cowboy ribeye or tomahawk ribeye). The bone-in versions often impart even more flavor.
When selecting your ribeye, look for steaks with ample marbling and a bright red color. Avoid steaks that appear dull or grayish. Thickness is also important; a thicker cut (around 1.5 inches) is ideal for achieving a good sear without overcooking the interior.
Essential Equipment and Ingredients
To cook a perfect ribeye on your Blackstone, you’ll need a few key pieces of equipment and ingredients. This will help you achieve that restaurant quality ribeye at your backyard.
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Blackstone Griddle: A clean and well-seasoned Blackstone griddle is crucial for even cooking and a beautiful sear.
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Ribeye Steak(s): Choose high-quality ribeyes with good marbling, about 1.5 inches thick.
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High-Heat Cooking Oil: Avocado oil, canola oil, or clarified butter are excellent choices due to their high smoke points.
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Salt and Pepper: Coarse sea salt and freshly ground black pepper are the foundation of a great steak seasoning.
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Meat Thermometer: An instant-read meat thermometer is essential for accurately gauging the internal temperature of the steak.
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Tongs: Tongs are preferred over forks for handling steaks, as they won’t pierce the meat and release valuable juices.
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Spatula: A metal spatula is helpful for flipping and maneuvering the steak on the griddle.
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Optional Seasonings: Garlic powder, onion powder, paprika, or your favorite steak rub can add extra flavor.
Preparing the Ribeye for Griddle Cooking
Proper preparation is key to a successful ribeye on the Blackstone. It begins with thawing and seasoning.
Thawing the Steak
If your ribeye is frozen, thaw it completely in the refrigerator for 24-48 hours. Never thaw a steak at room temperature, as this can promote bacterial growth. If you’re short on time, you can thaw the steak in a cold water bath, changing the water every 30 minutes.
Seasoning the Ribeye
Generously season the ribeye with coarse sea salt and freshly ground black pepper at least 30 minutes before cooking. This allows the salt to penetrate the meat and draw out moisture, resulting in a better sear. For optimal results, season the steak up to 24 hours in advance and store it in the refrigerator, uncovered, on a wire rack. This dry-brining technique enhances the flavor and helps the steak develop a beautiful crust.
If you’re using additional seasonings, such as garlic powder or steak rub, apply them after the salt and pepper.
Preheating and Preparing the Blackstone Griddle
The Blackstone griddle needs to be properly preheated before you even think about putting your ribeye on it. This section covers the steps to take.
Preheating the Griddle
Preheat your Blackstone griddle to medium-high heat (around 400-450°F or 200-230°C). This ensures a good sear without burning the steak. Use an infrared thermometer to accurately measure the surface temperature of the griddle. Allow the griddle to preheat for at least 10-15 minutes to ensure even heat distribution.
Preparing the Griddle Surface
Once the griddle is preheated, lightly oil the surface with your chosen high-heat cooking oil. Use a paper towel or a squeeze bottle to evenly distribute the oil. Avoid using too much oil, as this can cause the steak to steam instead of sear.
Cooking the Ribeye on the Blackstone
Now we get to the part you’ve been waiting for. Here’s how to cook your ribeye on the Blackstone.
Searing the Steak
Carefully place the seasoned ribeye on the preheated griddle. Listen for the sizzle, which indicates that the steak is making good contact with the hot surface. Sear the steak for 3-4 minutes per side, or until a deep brown crust forms. Avoid moving the steak around during the searing process, as this can inhibit the development of a good sear.
Cooking to Desired Doneness
After searing both sides, reduce the heat to medium (around 350°F or 175°C) and continue cooking the steak to your desired level of doneness. Use a meat thermometer to accurately gauge the internal temperature.
Here are the recommended internal temperatures for different levels of doneness:
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Rare: 125-130°F (52-54°C)
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Medium-Rare: 130-135°F (54-57°C)
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Medium: 135-145°F (57-63°C)
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Medium-Well: 145-155°F (63-68°C)
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Well-Done: 155°F+ (68°C+)
Flip the steak every 1-2 minutes to ensure even cooking. If the griddle starts to smoke excessively, reduce the heat further.
The Importance of Internal Temperature
Relying on a meat thermometer is the only way to guarantee your steak is cooked to your liking. Visual cues can be misleading, especially on a griddle where the searing process can make a steak appear more done than it actually is.
Resting the Ribeye
Resting the ribeye is as important as the cooking itself.
Resting Period
Once the steak reaches your desired internal temperature, remove it from the griddle and place it on a cutting board. Cover the steak loosely with foil and let it rest for 10-15 minutes. During the resting period, the juices redistribute throughout the meat, resulting in a more tender and flavorful steak.
Why Resting Matters
Skipping the resting period will result in a significant loss of juices when you cut into the steak, leading to a drier and less flavorful eating experience. Be patient and allow the steak to rest properly.
Serving and Enjoying Your Blackstone Ribeye
Finally, it’s time to enjoy your perfectly cooked ribeye.
Slicing the Steak
After resting, slice the ribeye against the grain into 1/4- to 1/2-inch thick slices. This shortens the muscle fibers and makes the steak easier to chew.
Serving Suggestions
Serve the sliced ribeye immediately. Here are a few serving suggestions:
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Classic Steak Dinner: Serve with mashed potatoes, roasted vegetables, and a side salad.
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Steak Sandwiches: Use the sliced ribeye to make delicious steak sandwiches with caramelized onions and cheese.
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Steak Salad: Top a bed of mixed greens with sliced ribeye, cherry tomatoes, crumbled blue cheese, and a balsamic vinaigrette.
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Steak Tacos: Use the sliced ribeye as a filling for steak tacos with your favorite toppings.
Optional Finishing Touches
Consider adding a pat of compound butter (such as garlic-herb butter) to the sliced steak for extra flavor and richness. A sprinkle of fresh herbs, such as parsley or thyme, can also enhance the presentation and flavor.
Maintaining Your Blackstone Griddle
Proper maintenance is crucial for extending the life of your Blackstone griddle and ensuring optimal cooking performance.
Cleaning the Griddle
After each use, scrape the griddle surface with a metal spatula to remove any food residue. While the griddle is still warm (but not too hot), pour a small amount of water onto the surface and use the spatula to scrub away any remaining debris. Wipe the griddle clean with a paper towel.
Seasoning the Griddle
After cleaning, re-season the griddle by applying a thin coat of high-heat cooking oil to the surface. Spread the oil evenly with a paper towel and then heat the griddle on medium-high until the oil begins to smoke. Allow the griddle to cool completely before storing.
Preventing Rust
To prevent rust, always keep the griddle surface lightly oiled. If you live in a humid environment, consider storing your Blackstone griddle indoors or covering it with a waterproof cover.
Troubleshooting Common Issues
Even with the best preparation, you may encounter some challenges when cooking ribeye on a Blackstone. Here are some common issues and how to address them.
Steak is Overcooked
If your steak is overcooked, it’s likely that the griddle temperature was too high or that you cooked the steak for too long. Use a meat thermometer to accurately gauge the internal temperature and adjust the cooking time accordingly.
Steak is Under cooked
If your steak is undercooked, continue cooking it on the griddle until it reaches your desired internal temperature. If the outside is already well-seared, you can reduce the heat and cook the steak more slowly to prevent burning.
Steak is Not Searing Properly
If your steak is not searing properly, the griddle may not be hot enough or you may not be using enough oil. Ensure that the griddle is preheated to medium-high heat and that the surface is lightly oiled. Avoid moving the steak around during the searing process, as this can inhibit the development of a good sear.
Too Much Smoke
Excessive smoke can be caused by using too much oil or by cooking at too high of a temperature. Reduce the amount of oil you’re using and lower the griddle temperature.
Conclusion
Cooking a ribeye on a Blackstone griddle is a fantastic way to achieve steakhouse-quality results at home. By following these steps and paying attention to detail, you can consistently cook juicy, flavorful, and perfectly seared ribeyes that will impress your family and friends. Remember the importance of selecting a quality cut of meat, properly seasoning and preparing the steak, preheating the griddle, accurately gauging the internal temperature, and allowing the steak to rest. With a little practice, you’ll be mastering the art of griddle-cooked ribeye in no time.
What cut of ribeye is best for griddle cooking?
For griddle cooking ribeye, opting for a well-marbled cut is paramount. Look for ribeyes that are at least 1 to 1.5 inches thick as this allows for a good sear without overcooking the interior. A good amount of intramuscular fat, or marbling, will render during the cooking process, basting the steak from the inside out and creating a flavorful and juicy final product.
Avoid very thin ribeyes as they tend to cook too quickly on the griddle, resulting in a tough, overcooked steak. Prime or Choice grade ribeyes are ideal due to their superior marbling. Consider bone-in ribeyes (cowboy steaks) for extra flavor and a slightly longer cooking time, which can be beneficial on the hot surface of a griddle.
What temperature should my Blackstone griddle be for cooking ribeye?
The optimal temperature range for cooking ribeye on a Blackstone griddle is medium-high to high heat, typically between 400°F and 450°F. This temperature allows for a rapid sear, creating a delicious crust on the outside of the steak while keeping the inside tender and juicy. Using an infrared thermometer can help you accurately gauge the griddle’s surface temperature.
Too low a temperature will result in the steak steaming rather than searing, leading to a gray, less appealing texture. Conversely, excessive heat can burn the exterior before the interior reaches the desired doneness. Preheating the griddle properly before adding the ribeye is crucial for even cooking and consistent results. A little practice will allow you to hone your judgment to achieve perfectly cooked steak on your Blackstone.
What oil should I use on my Blackstone griddle for cooking ribeye?
When cooking ribeye on a Blackstone griddle, it’s important to use an oil with a high smoke point to prevent it from burning and imparting an unpleasant flavor to the steak. Refined avocado oil, canola oil, and grapeseed oil are all excellent choices. These oils can withstand the high heat of the griddle without breaking down and creating excessive smoke.
Avoid using olive oil, especially extra virgin olive oil, as it has a lower smoke point and can easily burn on a hot griddle. A light coating of oil on the griddle surface, or directly on the steak, will help prevent sticking and promote even browning. Remember, the goal is to facilitate searing, not deep frying, so use the oil sparingly.
How long should I cook a ribeye on each side on a Blackstone griddle?
The cooking time for ribeye on a Blackstone griddle depends largely on the thickness of the steak and your desired level of doneness. A 1-inch thick ribeye cooked to medium-rare (130-135°F internal temperature) typically requires about 3-4 minutes per side on a preheated griddle at medium-high heat (around 400°F). Use a meat thermometer to accurately gauge the internal temperature.
For a thicker steak (1.5 inches or more), increase the cooking time to 5-7 minutes per side for medium-rare. Adjust the time accordingly for other levels of doneness. It’s always better to slightly undercook the steak and allow it to rest, as the internal temperature will continue to rise slightly during the resting period.
How do I prevent my ribeye from sticking to the Blackstone griddle?
Preventing sticking is crucial for achieving a beautiful sear on your ribeye. Ensure your Blackstone griddle is properly seasoned. A well-seasoned griddle creates a naturally non-stick surface. Preheat the griddle thoroughly before adding any oil or steak. A hot surface will immediately begin searing the steak, reducing the likelihood of sticking.
Use an adequate amount of high-smoke-point oil on the griddle surface. Don’t be afraid to be generous, but avoid pooling. Also, don’t move the steak around too much during the initial searing process. Allow it to develop a crust before attempting to flip it. Patience is key to preventing sticking and achieving that desirable sear.
What’s the best way to season a ribeye for cooking on a Blackstone griddle?
Simple is often best when seasoning a ribeye. A generous coating of kosher salt and freshly ground black pepper is usually sufficient to enhance the steak’s natural flavors. Apply the seasoning at least 30 minutes before cooking, or even better, several hours or overnight (dry brining). This allows the salt to penetrate the meat and improve its tenderness and juiciness.
Consider adding other seasonings like garlic powder, onion powder, or paprika for a more complex flavor profile. Experiment with different combinations to find your personal preference. If using a marinade, pat the ribeye dry before placing it on the griddle to ensure a good sear. Remember that the quality of the meat itself is the most important factor in determining the final flavor of the steak.
How important is resting the ribeye after cooking on the Blackstone griddle?
Resting the ribeye after cooking is absolutely crucial for achieving a tender and juicy final product. During cooking, the muscle fibers contract and the juices redistribute towards the center of the steak. Allowing the steak to rest for 5-10 minutes after removing it from the griddle allows those muscle fibers to relax and the juices to redistribute evenly throughout the meat.
If you cut into the steak immediately after cooking, those juices will run out onto the cutting board, leaving you with a drier, less flavorful steak. Tent the steak loosely with foil while it rests to keep it warm without steaming it. This resting period is an essential step that should not be skipped when cooking ribeye, or any steak, on a Blackstone griddle.