Dude, Where's My Sear? Conquering the Blackstone Beast with Your New York Steak
So, you've got yourself a Blackstone griddle, that gleaming behemoth of backyard cookery. You've mastered sizzling onions and even conquered the elusive pancake flip. But now, your inner carnivore is rumbling, demanding a juicy, fire-kissed New York strip steak. Fear not, my friend, for I, the Griddle Guru, am here to guide you through this meaty maze.
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| How To Cook New York Steak On Blackstone Griddle |
Step 1: The Pre-Grill Prep Party
QuickTip: Return to sections that felt unclear.
- Befriend Your Beef: Take that steak out of the fridge, pat it dry (like a nervous date's palm), and let it hang out at room temp for 30 minutes. Cold meat sears like a shy teenager at a disco – not happening.
- Season Like a Maestro: Salt and pepper are your rockstars, but feel free to jam with garlic powder, smoked paprika, or even a sprinkle of your grandma's secret rub. Just remember, less is sometimes more (unless you're channeling Gordon Ramsay, then unleash the flavor fury!).
- Oil Up for the Sizzle: Drizzle some avocado oil or high smoke point fat (think ghee or bacon grease) on your griddle. You want a thin layer, not a swimming pool.
Step 2: The Searing Symphony
Tip: Reread the opening if you feel lost.
- Heat Like a Dragon: Crank that griddle to max heat. We're talking volcanic rock status, baby. You want that steak to hit the surface like a meteor entering the atmosphere (minus the fiery doom, hopefully).
- Kiss the Fire: Gently lay your steak on the griddle. Listen for that glorious sizzle – that's the sound of caramelized crust forming, the angels singing the song of juicy perfection.
- Don't Be a Flipper Freak: Resist the urge to constantly flip! Let that steak sear undisturbed for 2-3 minutes, building that beautiful Maillard magic. Then, flip with confidence (think ninja, not drunken giraffe). Repeat on the other side for another 2-3 minutes, depending on your desired doneness.
Step 3: The Rest is Deliciousness
QuickTip: Absorb ideas one at a time.
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- Tent for Tenderness: Transfer your steak to a plate, loosely cover it with foil, and let it rest for 5-10 minutes. This lets the juices redistribute, resulting in a steak that's not only cooked through, but melt-in-your-mouth tender.
- Butter Me Up: While the steak chills, melt some garlic butter in a small pan. Spoon that glorious goo over your masterpiece for an extra flavor punch.
- Victory Lap (and Bite): Dig in, you magnificent griddle warrior! You've tamed the Blackstone beast and emerged victorious with a steak that's the envy of the neighborhood.
Bonus Tips for the Blackstone Badass:
QuickTip: Focus more on the ‘how’ than the ‘what’.
- Embrace the sear lines: Those criss-cross grill marks aren't just pretty, they're flavor highways.
- Get fancy with herbs: Rosemary sprigs, thyme, or even crushed dried herbs can add a touch of sophistication.
- Don't forget the sides: Grilled veggies, baked potatoes, or a creamy garlic mash are the perfect partners for your steak symphony.
So there you have it, folks. Cooking a New York strip on your Blackstone griddle is no longer a mystery, but a delicious adventure. Now go forth, fire up your griddle, and let the meaty magic begin! Just remember, with a little heat, a sprinkle of seasoning, and a dash of confidence, you'll be a Blackstone boss in no time.
And hey, if your steak doesn't come out looking like a magazine cover (mine rarely do), don't sweat it! Just grab a fork, dig in, and enjoy the fruits (or meats) of your labor. After all, a good steak, even with a few grill marks of imperfection, is always a reason to celebrate.
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