You and Your New York Strip: A Blackstone Griddle Odyssey (Without the Drama)
Ah, the New York strip. Lean, mean, and bursting with beefy flavor, it's a carnivore's dream. But achieving that perfect sear and juicy center on a Blackstone griddle? That, my friends, can feel like navigating a culinary labyrinth. Fear not, fellow grill masters (and mistresses)! This guide will have you cooking New York strips like a Blackstone boss in no time, minus the burnt offering to the gods of overcooked meat.
The Pre-Heat and Prep Pilgrimage
First things first: temperature is key. You want your griddle screaming hot, like a rock concert about to drop the beat. Think 400°F (204°C) and sizzling. While your griddle gets its groove on, pat your New York strip dry with a paper towel. A wet steak is a steamed steak, and a steamed steak is a sad steak (and a potential fire hazard – safety first, people!). Season generously with salt and pepper – we're going for flavortown, not blandsville.
Pro Tip: Don't season too early. Salt draws out moisture, so wait until the griddle is hot to apply your seasoning superpowers.
The Searing Showdown: A Dance with Fire (and Deliciousness)
Now comes the fun part! Gently place your steak on the griddle. There should be a satisfying sizzle – that's the sound of flavor locking in. Resist the urge to fidget! Let that beautiful sear develop for a good 2-3 minutes per side for a 1-inch thick steak.
How to Tell When Your Steak is a Searing Success?
Peek under that gorgeous crust. If you see a nice brown color forming, you're on the right track. For a more precise read, invest in a good instant-read thermometer. Here's a cheat sheet for internal temperatures and desired doneness:
- Rare: 125°F (51°C)
- Medium-Rare: 135°F (57°C) – This is the sweet spot for many steak lovers.
- Medium: 145°F (63°C)
- Medium-Well: 155°F (68°C)
- Well Done: 160°F (71°C) (We won't judge, but there are more well-done options out there than steak, friend.)
Remember: The steak will continue to cook a bit even after you take it off the heat. So, aim to remove it when it's about 5°F below your desired final temperature.
The Rest is History (and Deliciousness)
Once your steak reaches its temperature peak, take it off the griddle and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Think of it like this: Your steak is a superhero just emerging from battle. It needs a moment to recharge and unleash its full flavor potential!
Now, slice that beauty up and savor your Blackstone griddle masterpiece. You've earned it!
## Blackstone New York Strip FAQs
How to get a good sear on my Blackstone griddle?
- Make sure your griddle is preheated to high (around 400°F) and your steak is patted dry.
How long to cook a New York strip on a Blackstone griddle?
- For a 1-inch thick steak, cook for 2-3 minutes per side for medium-rare, or adjust the time based on your desired doneness.
How do I know when my New York strip is done?
- Use a meat thermometer to check the internal temperature.
How to prevent my New York strip from sticking to the Blackstone griddle?
- Make sure your griddle is hot enough and use a little high smoke point oil like canola or avocado oil.
How to rest a steak?
- Tent your steak loosely with foil and let it sit for 5-10 minutes before slicing.
