Sizzling secrets: master the art of grilling a perfect new york strip steak on your blackstone griddle

Steak enthusiasts rejoice! This comprehensive guide will empower you with the secrets of cooking a mouthwatering New York strip steak on the versatile Blackstone griddle. Whether you’re a seasoned griller or a novice chef, this step-by-step tutorial will elevate your grilling skills to new heights.

Choosing the Perfect Steak:

The first step to a great steak is selecting a high-quality cut. Look for a New York strip steak that is at least 1.5 inches thick, with good marbling throughout. This ensures tenderness and flavor.

Seasoning for Success:

Seasoning is crucial for enhancing the natural flavors of your steak. Generously coat it with a blend of salt, black pepper, and your favorite herbs or spices. Let it rest for at least 30 minutes to allow the seasonings to penetrate.

Preparing the Griddle:

Preheat your Blackstone griddle to high heat, around 450-500°F. This high temperature will create a perfect sear and lock in the juices. Brush the griddle lightly with oil to prevent sticking.

Searing the Steak:

Carefully place the seasoned steak on the hot griddle. Sear it for 2-3 minutes per side, or until a golden-brown crust forms. This crust will create a flavorful barrier, preventing the steak from drying out.

Cooking to Perfection:

After searing, reduce the heat to medium-high, around 350-400°F. Continue cooking the steak for an additional 5-7 minutes per side, or until it reaches your desired internal temperature.

Internal Temperature Guide:

• Rare: 125-130°F
• Medium-rare: 130-135°F
• Medium: 135-140°F
• Medium-well: 140-145°F
• Well-done: 145-150°F

Resting and Serving:

Once the steak is cooked to your liking, remove it from the griddle and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicy and tender steak.

Accompaniments and Sauces:

Complement your perfectly grilled New York strip steak with a variety of accompaniments and sauces. Grilled vegetables, mashed potatoes, or a creamy horseradish sauce can enhance the flavors and create a memorable meal.

Finishing Touches:

• Butter Baste: Brush the steak with melted butter during the last few minutes of cooking to add richness and flavor.
• Garlic and Herb Butter: Compound butter made with garlic, herbs, and salt can be smeared on the steak before resting to infuse it with extra flavor.

Beyond the Basics:

• Reverse Sear: Cook the steak in the oven at a low temperature until it reaches an internal temperature of 110-115°F, then sear it on the griddle for a perfect crust.
• Sous Vide: Cook the steak in a water bath at a precise temperature until it reaches the desired doneness, then sear it on the griddle for a restaurant-quality finish.

In a nutshell:

Mastering the art of cooking New York strip steak on a Blackstone griddle is a culinary journey that will delight your taste buds and impress your guests. By following these step-by-step instructions and experimenting with different techniques, you’ll elevate your grilling skills to new heights and create unforgettable steak experiences.

Frequently Asked Questions:

1. What type of oil is best for grilling steak on a Blackstone griddle?
Olive oil, canola oil, or grapeseed oil are heat-resistant and won’t burn at high temperatures.

2. How do I prevent my steak from sticking to the griddle?
Preheat the griddle to high heat and brush it with oil before placing the steak on it.

3. What is the ideal internal temperature for a medium-rare steak?
130-135°F

4. How long should I rest the steak before slicing?
5-10 minutes

5. What are some good side dishes to serve with New York strip steak?
Grilled vegetables, mashed potatoes, or a creamy horseradish sauce.