How to Cook Steak on a Griddle? (6 Steps to Prepare)

Gabriel Woods
Published by Gabriel Woods
Last Updated On: December 5, 2023

Whether you're a seasoned home chef or just starting to experiment with cooking steak, using a griddle can be an excellent way to achieve restaurant-quality results in your own kitchen.

As a professional chef with years of experience working in steak houses and fine-dining restaurants, I will share my expertise and provide everything needed to cook steak on a griddle that is perfectly tender, juicy, and packed with flavor.

Quick Summary

  • Choosing the right cut of meat is vital for achieving a tender, juicy steak.
  • Preparing the steak with seasoning and letting it come to room temperature can significantly enhance flavor.
  • A meat thermometer is a valuable tool to ensure the steak is cooked to your liking.

3 Tips On Choosing the Right Cut of Steak

A top view of raw ribeye steak

When it comes to cooking griddle steaks, choosing the right cut of meat is crucial.

Here are a few things to consider when selecting your steak:

  • Thickness: Look for steaks that are at least 1 inch thick. Thinner steaks can easily overcook and become tough and chewy.
  • Marbling: Marbling refers to the white pieces of fat within the meat. More marbling generally means a more flavorful and tender steak.
  • Cut: Good steak for griddling includes ribeye steak, sirloin steak, T-bone steak, New York strip steak, and filet mignon.

Ultimately, the best cuts for griddle steaks will depend on your personal preference. If you prefer a leaner steak, opt for top sirloin, filet mignon, or flank.

If you're looking for a more flavorful and juicy steak, New York strip steak or ribeye steaks might be the way to go.

4 Steps In Preparing the Steak

Before cooking a griddle steak, it's crucial to prepare it properly to ensure it cooks evenly and retains moisture.

Here are a few steps to follow:

  • Remove the cold steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This will permit the steak to cook more evenly.
  • Pat the steak dry with paper towels or cheesecloth to remove excess moisture. This will help the steak sear better on the hot griddle and create a nice crust. In particular, thin steaks need to be completely dry before cooking.
  • Season the steak with kosher salt and pepper on both sides. Additionally, you can also add other seasonings like chili powder, garlic powder, or paprika if desired.
  • Brush the steak with a light coating of oil on both sides. This helps prevent sticking and creates a nice sear when you cook steaks.

6 Steps In Preparing the Griddle

Preparing a griddle to cook a steak

The first step in preparing the griddle is to turn on the heat to high and let it burn off any residual grease or stains. The ideal temperature for cooking griddle steaks is 375 to 400 degrees Fahrenheit [1].

  • Preheating the flat-top griddle grill ensures that the steaks are cooked evenly and get a sear on the outside while remaining tender and juicy on the inside.
  • It is recommended to then turn down the griddle to medium-high heat for at least 10 minutes before cooking the steak. This will ensure the surface is hot enough to cook the steak on the griddle properly.
  • When the griddle is hot, it is essential to oil it properly. This will prevent the steak from sticking to the griddle and will also help to create a nice charred crust on the outside of the steak.
  • To oil the griddle pan, use a high-smoke point oil such as vegetable, canola, or grapeseed oil. Pour a small amount of your chosen oil onto the griddle and spread it evenly across the griddle's surface with a paper towel.
  • After oiling the griddle, it is time to place the steak onto the griddle. Listening for a sizzle when placing the steak onto the griddle is important. If there is no sizzle, the griddle is not hot enough, and the steak will not cook properly.
  • Once the steak is on the griddle, do not move it until it is time to flip it over.

5 Tips for Cooking Steak on a Griddle

Cooking a steak on a griddle pan

When cooking steaks on the griddle, start by setting the meat on the flat-top grill and pressing it down slightly to ensure it's in complete contact with the heat. Let it cook for about 3 - 4 minutes before flipping it over.

Checking steak for the desired doneness is essential to achieving that perfect steak. The safest and most accurate way to ensure it's cooked correctly is by checking the internal temperature with an instant-read meat thermometer [2].

Take the temperature in the thickest part of the steak, avoiding the bone or fat. This is the only way to ensure your steak is medium-rare instead of medium.

To get the right steak doneness, use this steak temperature guideline:

  • Rare - 125°F - cool red center
  • Medium-rare - 135°F - warm red center
  • Medium - 140°F - hot pink center
  • Medium-well - 150°F - mostly brown center
  • Well-done - 160°F - completely brown center

Tip: You should not cook a steak by pressing it down with a spatula, as this will release the flavorful juices and leave steaks dry. Instead, let the griddle steak cook undisturbed until it is ready to flip.

"Using a griddle to cook steak allows you to control the temperature and ensures even cooking. Plus, the flat surface creates a gorgeous crust on the steak."
- Ina Garten, American Chef

Resting and Serving the Steak

Resting a cooked steak

To let the steak rest, remove the meat from the griddle and place it on a cutting board. Cover the cooked steak with aluminum foil and let it rest for 5-10 minutes.

This will give you enough time to prepare any sides or sauces you plan to serve with the steak.

If you want to take your steak to the next level, some steak recipes recommend adding a pat of garlic butter on top of it while it rests.

Let the garlic butter melt and infuse the delicious steak with even more flavor. You can also sprinkle some fresh herbs, your favorite steak seasoning, or a pinch of sea salt on top for added flavor.

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Serving the Steak

Use a sharp knife to cut the steak into thin slices against the grain. This will ensure that each bite is tender and easy to chew.

Serve the steak hot with your favorite sides. Some excellent side dishes for steak are mashed potatoes, roasted vegetables, garlic bread, or a crisp salad.

4 Benefits of Cooking Steak on a Griddle

A close up shot of a steak being cooked on a griddle

Griddles offer numerous benefits compared to traditional grilling techniques:

  • Cleaner: There's no need for charcoal or propane tanks when griddling - just plug it in and start cooking. Plus, cleanup is much easier as no ashes or soot are left behind from burning fuel sources like coal or gas. Simply wipe down the griddle after use.
  • Faster: Griddles cook faster than a traditional charcoal grill due to their flat surface area, which means more contact with heat at once. Plus, they retain heat better than open flames from natural gas or charcoal sources, leading to evenly cooked steaks. And there is no need to wait for coals to get hot before starting your meal.
  • Indoor Use: For those who don't have access to outdoor space (or live in areas where outdoor BBQs aren't possible), griddles offer an indoor alternative allowing them to enjoy delicious barbecue meals regardless of weather conditions.
  • Temperature Control: Unlike traditional backyard BBQs, which can be challenging to keep consistent temperatures across different sections of the grill, electric griddles allow users precise temperature control, ensuring each piece of food is cooked perfectly every time.

Griddle Steak Recipe

Cooking steak on a griddle pan

1. Recipe Overview:

  • Preparation Time: 5 minutes
  • Cooking Time: 6-8 minutes
  • Total Time: 11-13 minutes
  • Servings: 4

2. Ingredients:

  • 1 1/2 pound steak (such as ribeye, sirloin, or filet), about 1 in thick, patted dry with paper towels
  • Kosher salt and pepper, to taste
  • Olive oil or melted garlic butter for brushing
  • Optional: Garlic powder, onion powder, or other desired steak seasoning

3. Instructions:

  1. Take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes prior to cooking.
  2. Preheat your griddle over medium-high heat.
  3. While the griddle is heating up, season both sides of the steak with salt and pepper. You can also add other desired spices, such as garlic or onion powder, to add more flavor.
  4. Once the griddle is hot, lightly brush it with olive oil or melted butter to prevent the steak from sticking.
  5. Place the seasoned steak onto the hot griddle and sear both sides. 
  6. Lower to medium heat and continue cooking to your steak preference. Check the internal temperature with a meat thermometer.
  7. Transfer it to a cutting board and let it rest for a few minutes to allow the juices to redistribute.
  8. After resting, slice the steak against the grain to ensure tenderness and serve warm.

Note: Times for cooking steaks may vary depending on the thickness of the steak and the heat of your griddle, so always keep an eye on the steak and adjust the cooking time accordingly.

The griddle steak recipe nutrition information is estimated and may vary depending on the type of steak used and any additional seasoning or garlic butter/oil used for brushing.

4. Nutrition Facts:

  • Calories: 400-450
  • Protein: 50-60g
  • Fat: 25-35g
  • Saturated Fat: 12-17g
  • Carbohydrates: 0g
  • Fiber: 0g


Is It Better to Pan-Fry or Griddle Steak?

It is better to griddle steak than to pan-fry it. Griddles provide a large cooking surface area for the meat, which allows for even heat distribution and consistent cooking throughout the entire steak.

What Oil Is Best for Steaks on the Griddle?

Canola, vegetable, or grapeseed oil are best for steaks on the griddle because they can withstand high temperatures without burning or smoking excessively. They also don't impart much flavor to the steak, so you get that clean, authentic steak flavor.

Should You Flip Steak When on a Griddle?

Yes, you should flip the steak when on a griddle. It's recommended to flip the steak only once during the cooking process. This allows for even cooking and better sear on both sides of the steak.


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About the author

Gabriel Woods
Chef/Food Editor
Gabrielle Woods holds a BSc degree in Hospitality Management with a summa cum laude distinction from the University of Santo Tomas, majoring in Culinary Entrepreneurship. She helps clients achieve specific fitness goals through protein-based meal prepping. She believes cooking is both an art and a science best done with a balance of tradition and innovation.
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