Are you ready to make a mouth-watering tender, juicy steak? It’s easy if you follow the right steps. Do you have an electric griddle or even a griddle pan? You will require this critical kitchen appliance to make a tasty steak. Using a griddle doesn’t require rocket science, it’s easy. Preparation is vital when making your steak. Once you miss one step, you are likely to get undesirable results. So, what do you require when making your steak?
Table of Contents
Ingredients
- A good steak
- Marinade/seasoning
- Pepper and salt
- A tong and a meat thermometer
- A griddle and an aluminum foil
How Do You Select A Good Steak?
Now that a good steak is vital, below are few things to consider before selecting one.
- Check the color- Strictly choose a steak that has a deep red color.
- Consider the age- A nice steak should have a sweet flavor and should be tender. For you to achieve that flavor, the hanging process matters. Get a steak from your butcher than has been hung for not less than 21 days and not more than 35 days.
- Good marbling- Look at your steak closely. Does it have some little streaks of fats? Those fats running all over your steak are vital. When cooking your meat, those fats will melt and baste the steak from within. You will end up with sweetmeat bursting in flavor.
- Fat- Look at the top of the sirloin steak. Does it have a layer of creamy-white fat? That’s a good option.
- Cuts of meat- There are different types of beef steaks. You can try sirloin since it’s among the best steaks. Its right fat content and excellent marbling make it a nice choice for many chefs. If you are budget constrained, consider rump steaks since it’s cheaper. It’s an attractive option though it can be slightly chewy. A rib-eye steak is also a good option. The marbling of fat makes it juicy and tender. The choice of the steak is a matter of preference. Ensure that it has the above characteristics before purchasing.
How Do You Season Your Steak?
If you don’t intend to cook your steak immediately after buying, freeze it. When you want to use it, defrost it first. Once it gets to room temperature, dry the excess moisture using a paper towel. Don’t try to cook a cold steak. It will not cook evenly and will take more time to cook. Frozen meat contracts and after cooking, it gets charred and tougher. You can imagine having a steak whose interior is chilly while the exterior is hot. Since you intend to cook your steak immediately, putting in the room temperature should not affect the meat’s taste or smell. Avoid leaving it at that temperature for long before cooking. Bacteria may accumulate and spoil it.
Once, your steak achieves a room temperature, it’s time to season it. Why is seasoning vital? Seasoning will not only speed the cooking time but will also make your steak juicier and tender. How much salt should you use when seasoning? It’s a tricky question though most chefs recommend that in every pound of steak, use ¾-1 tsp. of salt.
Remember, salts suck the moisture out of the steak’s surface. That’s why seasoning and cooking immediately are not recommended. You should season your meat and leave it for 40-60 minutes before cooking. The moisture will return to your steak and tenderize it.
Brush your meat using olive, groundnut or even canola oil. Note that, when seasoning your steak, the type of the oil you use matters. For instance, canola oil leaves a subtle flavor, while the canola oil has a neutral taste. Avoid using peanut oil. Its flavor is too heavy, making you not to enjoy the natural flavor of your steak. The right oil will make your steak crispier.
You can opt to sprinkle some freshly ground pepper on your steak before cooking or after cooking. If possible, avoid buying pre-ground pepper. You can use a pepper grinder to crack some peppercorns. Some people claim that if you put pepper before cooking, the food will have a sweet flavor. Other claims that it will have a slightly burnt taste. You can try both methods and note the difference.
You can also decide to marinate your steak. You can try standard marinade whereby after seasoning your steak, soak it in oil and leave it for some time. Alternatively, you can try overnight soaking marinade. This technique entails seasoning your steak, brushing it with lots of butter/oil then soaking it in the oil overnight. When using this method, don’t leave your meat to marinate for more than 12 hours. You risk changing the steak’s texture. The results are worth the effort and patience. Now that you have seasoned and marinated your steak, it’s time to cook.
What if your steak gets moist after seasoning? If you go ahead and cook, it won’t form a crust. You don’t want your steak not to end up getting that crispier beautiful look. So, dry your meat then season it again.
Before you start cooking, wash your hands thoroughly. Remember, raw meat may contain bacteria. You may contaminate other food and utensils if you fail to wash your hands. Once the meat cools after seasoning, it’s time to cook.
Cooking With a Traditional Griddle
Have you never cooked steak before? Here is how to cook steak on a griddle.
- Start by cleaning, drying and seasoning your griddle. If you fail to seasons griddles, the surface may get so hot and overcook your steak
- Preheat your griddle at a medium-high temperature. You can spray some water on it to test if it’s hot enough.
- Use a tong to place a maximum of two marinated/seasoned steaks on the griddle.
- Let it cook for 3 minutes before flipping over. If your steak is thicker, you can cook for 4 minutes before flipping.
- Let it cook on the other side for three more minutes.
- Check if it’s ready using a meat thermometer. It should have a temperature of 160 degrees F.
- Finally, if satisfied, remove your steak and let it cool. You can wrap it in an aluminum foil and leave it for 10-15 minutes. Letting the meat cool is vital since the meat juices will settle, allowing the fiber to loosen. When eating, it will be juicy and tender.
Using an Electric Griddle
Whether using a traditional or electrical griddle, use a medium-high temperature. Depending on the thickness of your meat, let the temperature to remain at 260-400 degrees F. How long should you cook your meat before flipping over? Again, it will depend on the thickness and personal preference. If you are cooking the steak for your children, it’s good to let it cook longer. When cooking a medium-rare steak, you should use four minutes for cooking each side. If your steak is thicker, use 7 minutes for cooking each side.
Remember, when cooking steaks on griddle, you should never use a fork or a knife to flip over your steak. Poking holes on your steak are bad since some parts will overcook. That’s why a tong is vital. Again you should never start cooking your steak before the entire steak has acquired room temperature.
Knowing what temp to cook steak on griddle is vital. Note that when the temperature is low, your steak will take longer to cook. Eventually, your meat will not achieve the brownish color and may become tough.
How to Store The Leftover
How do you save your steak leftovers? Throwing it away after all that effort should not close your mind. You would like your meat to remain juicy, tender and soft. You can achieve that, through proper storage.
Before putting it on the fridge, put it in a vacuum sealer. You can use a freezer paper as an alternative. Wrap each steak separately. Put the steak in the freezer bag. Squeeze the air out before placing it in the refrigerator. Eat the steak within three days.
Avoid reheating using the microwave. It may seem like the best option thou it will dry your meat. Use an oven instead.
Conclusion
After freezing your steak, you should defrost it, season, cook then wait for it to cool. Avoid cooking a cold steak since the meat will not cook evenly and may get charred. Season your meat to get a sweet flavor. Use a medium-high temperature when cooking your steak. You will take longer to cook if you use low heat. Use 4 minutes to cook each side of your steak. If it’s too thick, use 7 minutes. Avoid eating your meat steak immediately you remove it from your griddle. Once it cools, it will have a juicier, tender and delicious taste. Use a tong and not a fork when flipping your steak over. A fork may poke holes that will make some parts to overcook. After touching raw meat, wash your hands to avoid contaminating other food and utensils. If your steak gets wet after moistening, you should dry it then season it again.