Cooking a filet steak on a Blackstone griddle is an art that requires attention to detail, patience, and practice. With the right techniques and tools, you can achieve a perfectly cooked filet steak that will impress even the most discerning palates. In this article, we will take you through a step-by-step guide on how to cook a filet steak on a Blackstone griddle, covering everything from preparation to plating.
Understanding the Blackstone Griddle
Before we dive into the cooking process, it’s essential to understand the Blackstone griddle and its unique characteristics. The Blackstone griddle is a type of flat-top griddle made from steel or cast iron, known for its heat retention and distribution properties. It’s an excellent cooking surface for filet steaks, as it allows for even cooking and a nice crust formation.
Preheating the Blackstone Griddle
Preheating the Blackstone griddle is crucial for achieving a perfectly cooked filet steak. To preheat the griddle, follow these steps:
- Set the griddle to medium-high heat (around 400°F to 450°F).
- Allow the griddle to preheat for at least 30 minutes before cooking.
- Use a thermometer to ensure the griddle has reached the desired temperature.
Preparing the Filet Steak
Preparing the filet steak is just as important as cooking it. Here are some tips to help you prepare the perfect filet steak:
Selecting the Right Cut of Meat
When it comes to filet steaks, the cut of meat is crucial. Look for a filet steak that is at least 1.5 inches thick and has a good balance of marbling (fat distribution). The most popular cuts of filet steak include:
- Filet Mignon: A tender cut from the small end of the tenderloin.
- Filet de Boeuf: A cut from the larger end of the tenderloin.
Seasoning the Filet Steak
Seasoning the filet steak is essential for adding flavor and enhancing the overall dining experience. Here are some seasoning tips:
- Use a mixture of salt, pepper, and garlic powder to add depth and complexity to the steak.
- Apply the seasoning evenly, making sure to coat all surfaces of the steak.
- Allow the steak to sit at room temperature for at least 30 minutes before cooking to allow the seasonings to penetrate the meat.
Cooking the Filet Steak
Cooking the filet steak on a Blackstone griddle requires attention to detail and a bit of practice. Here’s a step-by-step guide to cooking the perfect filet steak:
Searing the Filet Steak
Searing the filet steak is the first step in cooking a perfectly cooked steak. To sear the steak, follow these steps:
- Place the steak on the preheated griddle, away from you (to avoid splashing oil).
- Sear the steak for 2-3 minutes per side, depending on the thickness of the steak.
- Use a thermometer to ensure the steak has reached a internal temperature of at least 120°F (for medium-rare).
Finishing the Filet Steak
After searing the steak, it’s time to finish cooking it to your desired level of doneness. Here are some tips for finishing the steak:
- Use a thermometer to monitor the internal temperature of the steak.
- For medium-rare, cook the steak to an internal temperature of 130°F to 135°F.
- For medium, cook the steak to an internal temperature of 140°F to 145°F.
- For medium-well, cook the steak to an internal temperature of 150°F to 155°F.
Plating and Serving
Plating and serving the filet steak is the final step in the cooking process. Here are some tips for plating and serving the perfect filet steak:
Adding a Sauce or Topping
Adding a sauce or topping can elevate the filet steak to new heights. Here are some popular sauce and topping options:
- Béarnaise sauce: A classic French sauce made from butter, eggs, and herbs.
- Peppercorn sauce: A creamy sauce made from black peppercorns and heavy cream.
- Garlic butter: A simple but flavorful topping made from garlic and butter.
Pairing with Sides
Pairing the filet steak with the right sides can enhance the overall dining experience. Here are some popular side dish options:
- Roasted vegetables: Roasted vegetables such as asparagus, Brussels sprouts, and bell peppers are a natural pairing with filet steak.
- Mashed potatoes: Mashed potatoes are a classic side dish that pairs well with filet steak.
- Grilled vegetables: Grilled vegetables such as zucchini, eggplant, and red onion are a healthy and flavorful side dish option.
| Internal Temperature | Level of Doneness |
|---|---|
| 120°F – 130°F | Medium-rare |
| 130°F – 135°F | Medium |
| 140°F – 145°F | Medium-well |
| 150°F – 155°F | Well-done |
In conclusion, cooking a filet steak on a Blackstone griddle requires attention to detail, patience, and practice. By following the steps outlined in this article, you can achieve a perfectly cooked filet steak that will impress even the most discerning palates. Remember to preheat the griddle, season the steak, sear the steak, finish cooking the steak to your desired level of doneness, and plate and serve with the right sides and sauces. Happy cooking!
What is the ideal temperature for cooking a filet steak on a Blackstone griddle?
The ideal temperature for cooking a filet steak on a Blackstone griddle is between 400°F to 450°F (200°C to 230°C). This temperature range allows for a nice sear on the outside while cooking the inside to the desired level of doneness. It’s essential to preheat the griddle for at least 10-15 minutes before cooking to ensure it reaches the optimal temperature.
To check the temperature, you can use an infrared thermometer or the thermometer that comes with the Blackstone griddle. Make sure to adjust the heat as needed to maintain the desired temperature throughout the cooking process. Keep in mind that the temperature may fluctuate slightly, but it should remain within the ideal range for cooking a perfect filet steak.
How do I season a filet steak for cooking on a Blackstone griddle?
To season a filet steak for cooking on a Blackstone griddle, start by patting the steak dry with a paper towel to remove excess moisture. Then, sprinkle both sides of the steak with your desired seasonings, such as salt, pepper, garlic powder, and paprika. You can also add a bit of oil to the steak to help the seasonings stick and promote even browning.
For a more intense flavor, you can let the steak sit at room temperature for 30 minutes to 1 hour before cooking. This allows the seasonings to penetrate deeper into the meat, resulting in a more flavorful filet steak. Be sure to season the steak just before cooking, as over-seasoning can lead to a salty or overpowering flavor.
What is the best oil to use for cooking a filet steak on a Blackstone griddle?
The best oil to use for cooking a filet steak on a Blackstone griddle is a neutral-tasting oil with a high smoke point, such as avocado oil or grapeseed oil. These oils can handle high temperatures without breaking down or smoking, which can affect the flavor and texture of the steak.
When choosing an oil, consider its flavor profile and smoke point. For example, olive oil has a distinct flavor that may complement the steak, but it has a lower smoke point and may not be suitable for high-heat cooking. On the other hand, peanut oil has a mild flavor and a high smoke point, making it an excellent choice for cooking a filet steak on a Blackstone griddle.
How long does it take to cook a filet steak on a Blackstone griddle?
The cooking time for a filet steak on a Blackstone griddle depends on the thickness of the steak and the desired level of doneness. As a general guideline, cook a 1-inch (2.5 cm) thick filet steak for 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, and 7-8 minutes per side for medium-well or well-done.
It’s essential to use a thermometer to check the internal temperature of the steak, especially when cooking to a specific level of doneness. For medium-rare, the internal temperature should be around 130°F to 135°F (54°C to 57°C), while medium should be around 140°F to 145°F (60°C to 63°C). Adjust the cooking time as needed to achieve the desired level of doneness.
Can I cook a filet steak on a Blackstone griddle without a thermometer?
While it’s possible to cook a filet steak on a Blackstone griddle without a thermometer, it’s not recommended. A thermometer ensures that the steak is cooked to a safe internal temperature, which is crucial for food safety. Without a thermometer, it’s challenging to determine the internal temperature of the steak, which can lead to undercooked or overcooked meat.
If you don’t have a thermometer, you can use the finger test to check the doneness of the steak. Press the steak gently with your finger; if it feels soft and squishy, it’s rare. If it feels firm and springy, it’s medium. If it feels hard and doesn’t yield to pressure, it’s well-done. However, this method is not as accurate as using a thermometer, and it’s recommended to invest in a thermometer for precise temperature control.
How do I prevent a filet steak from sticking to a Blackstone griddle?
To prevent a filet steak from sticking to a Blackstone griddle, make sure the griddle is hot and well-oiled before adding the steak. You can also pat the steak dry with a paper towel to remove excess moisture, which can help the steak sear better and prevent sticking.
Additionally, you can add a small amount of oil to the griddle before cooking the steak. This will help create a non-stick surface and prevent the steak from sticking to the griddle. You can also use a small amount of cooking spray or a non-stick cooking mat to prevent sticking. However, be careful not to over-oil the griddle, as this can lead to a greasy steak.
Can I cook a filet steak on a Blackstone griddle with a marinade or sauce?
Yes, you can cook a filet steak on a Blackstone griddle with a marinade or sauce. In fact, a marinade or sauce can add flavor and moisture to the steak. However, it’s essential to pat the steak dry with a paper towel before cooking to remove excess moisture, which can prevent the steak from searing properly.
When using a marinade or sauce, make sure to cook the steak over medium-high heat to caramelize the sauce and create a nice crust on the steak. You can also brush the steak with the marinade or sauce during the last minute of cooking to add extra flavor. Be careful not to over-sauce the steak, as this can lead to a soggy or overpowered flavor.