Cooking a delicious, mouth-watering 1-inch ribeye steak on a Blackstone griddle can be a challenge, especially for those who are new to grilling or cooking steaks. However, with the right techniques, tools, and knowledge, you can achieve a perfectly cooked ribeye that will impress your family and friends. In this article, we will provide you with a comprehensive guide on how to cook a 1-inch ribeye on a Blackstone griddle, including the cooking time, temperature, and techniques.
Understanding the Blackstone Griddle
Before we dive into the cooking process, it’s essential to understand the Blackstone griddle and its characteristics. The Blackstone griddle is a type of griddle that is made from steel and is known for its heat retention and distribution properties. It’s a popular choice among outdoor cooks and grillers due to its versatility and ability to cook a variety of foods, including steaks, burgers, and vegetables.
One of the key benefits of the Blackstone griddle is its ability to heat evenly, which is essential for cooking steaks. The griddle is also relatively easy to clean and maintain, making it a great choice for those who want to cook outdoors without the hassle of cleaning up.
Preheating the Blackstone Griddle
Before you start cooking your 1-inch ribeye, it’s essential to preheat the Blackstone griddle. Preheating the griddle will ensure that it’s hot enough to sear the steak and cook it evenly. To preheat the griddle, follow these steps:
- Turn the burners to medium-high heat and let the griddle heat up for 10-15 minutes.
- Use a thermometer to check the temperature of the griddle. The ideal temperature for cooking steaks is between 400°F to 500°F.
- Once the griddle is hot, use a paper towel dipped in oil to brush the griddle. This will prevent the steak from sticking to the griddle.
Cooking the 1-Inch Ribeye
Now that the griddle is preheated, it’s time to cook the 1-inch ribeye. Here’s a step-by-step guide on how to cook the perfect ribeye:
Seasoning the Steak
Before you start cooking the steak, it’s essential to season it with your favorite seasonings. You can use a variety of seasonings, including salt, pepper, garlic powder, and paprika. Make sure to season the steak evenly, making sure that all sides are coated with the seasonings.
Searing the Steak
To sear the steak, place it on the preheated griddle and let it cook for 3-4 minutes per side. You want to get a nice crust on the steak, which will add flavor and texture. Make sure to not move the steak while it’s searing, as this can prevent the crust from forming.
Finishing the Steak
After searing the steak, reduce the heat to medium-low and let it cook for an additional 5-7 minutes, depending on the level of doneness you prefer. Use a thermometer to check the internal temperature of the steak. The internal temperature will depend on the level of doneness you prefer:
- Rare: 120°F – 130°F
- Medium-rare: 130°F – 135°F
- Medium: 140°F – 145°F
- Medium-well: 150°F – 155°F
- Well-done: 160°F – 170°F
Cooking Time for a 1-Inch Ribeye
The cooking time for a 1-inch ribeye will depend on the level of doneness you prefer. Here’s a general guideline for cooking a 1-inch ribeye on a Blackstone griddle:
- Rare: 8-10 minutes
- Medium-rare: 10-12 minutes
- Medium: 12-15 minutes
- Medium-well: 15-18 minutes
- Well-done: 18-20 minutes
Tips and Techniques for Cooking a 1-Inch Ribeye
Here are some tips and techniques to help you cook the perfect 1-inch ribeye on a Blackstone griddle:
- Make sure to let the steak rest for 5-10 minutes before slicing it. This will allow the juices to redistribute, making the steak more tender and flavorful.
- Use a cast-iron or stainless steel pan to cook the steak, as these materials retain heat well.
- Don’t press down on the steak while it’s cooking, as this can squeeze out the juices and make the steak tough.
- Use a thermometer to check the internal temperature of the steak, as this will ensure that it’s cooked to your desired level of doneness.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking a 1-inch ribeye on a Blackstone griddle:
- Overcooking the steak, which can make it tough and dry.
- Not preheating the griddle, which can prevent the steak from searing properly.
- Not letting the steak rest, which can make it tough and less flavorful.
Conclusion
Cooking a 1-inch ribeye on a Blackstone griddle can be a challenge, but with the right techniques, tools, and knowledge, you can achieve a perfectly cooked steak. Remember to preheat the griddle, season the steak, sear the steak, and finish it to your desired level of doneness. Don’t forget to let the steak rest before slicing it, and use a thermometer to check the internal temperature. By following these tips and techniques, you’ll be able to cook a delicious, mouth-watering 1-inch ribeye that will impress your family and friends.
| Cooking Time | Level of Doneness | Internal Temperature |
|---|---|---|
| 8-10 minutes | Rare | 120°F – 130°F |
| 10-12 minutes | Medium-rare | 130°F – 135°F |
| 12-15 minutes | Medium | 140°F – 145°F |
| 15-18 minutes | Medium-well | 150°F – 155°F |
| 18-20 minutes | Well-done | 160°F – 170°F |
By following this guide, you’ll be able to cook a delicious, mouth-watering 1-inch ribeye on a Blackstone griddle that will impress your family and friends. Remember to always use a thermometer to check the internal temperature of the steak, and don’t forget to let it rest before slicing it. Happy grilling!
What is the ideal temperature for cooking a 1-inch ribeye on a Blackstone griddle?
The ideal temperature for cooking a 1-inch ribeye 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 achieve the perfect temperature, make sure to use a thermometer to monitor the griddle’s heat. If you don’t have a thermometer, you can test the heat by flicking a few drops of water onto the griddle. If they sizzle and evaporate quickly, the griddle is ready for cooking. Keep in mind that the temperature may vary depending on the specific Blackstone griddle model and the ambient temperature.
How do I season a 1-inch ribeye for cooking on a Blackstone griddle?
To season a 1-inch ribeye 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 a generous amount of salt and pepper. You can also add other seasonings such as garlic powder, paprika, or thyme, depending on your personal preferences. Let the steak sit at room temperature for about 30 minutes to allow the seasonings to penetrate the meat.
For added flavor, you can also rub the steak with a small amount of oil, such as olive or avocado oil, before seasoning. This will help the seasonings adhere to the meat and create a crispy crust on the outside. Be careful not to over-season the steak, as this can overpower the natural flavor of the meat. A light hand when seasoning is key to achieving a perfectly balanced flavor.
How long do I cook a 1-inch ribeye on a Blackstone griddle for medium-rare?
To cook a 1-inch ribeye on a Blackstone griddle to medium-rare, cook for 3-4 minutes per side. This will result in a internal temperature of 130°F to 135°F (54°C to 57°C). Use a meat thermometer to check the internal temperature, especially when cooking to a specific level of doneness.
It’s essential to cook the steak over high heat to achieve a nice sear on the outside. Once you flip the steak, reduce the heat to medium-low to prevent overcooking. Use a cast-iron or stainless steel press to press down on the steak and ensure even cooking. This will also help to create a crispy crust on the outside.
Can I cook a 1-inch ribeye on a Blackstone griddle with the lid down?
Yes, you can cook a 1-inch ribeye on a Blackstone griddle with the lid down, but it’s not recommended. Cooking with the lid down can trap heat and moisture, leading to a steamed rather than seared steak. This can result in a less flavorful and less tender steak.
If you do choose to cook with the lid down, make sure to adjust the cooking time and temperature accordingly. Cooking with the lid down can reduce the cooking time by about 30 seconds to 1 minute per side. However, it’s generally recommended to cook with the lid up to achieve a crispy crust on the outside and a tender interior.
How do I prevent a 1-inch ribeye from sticking to a Blackstone griddle?
To prevent a 1-inch ribeye from sticking to a Blackstone griddle, make sure the griddle is hot before adding the steak. You can test the heat by flicking a few drops of water onto the griddle. If they sizzle and evaporate quickly, the griddle is ready for cooking. Also, pat the steak dry with a paper towel to remove excess moisture before cooking.
Additionally, you can brush the griddle with a small amount of oil before cooking to prevent sticking. Use a neutral-tasting oil such as canola or grapeseed oil, as they have a high smoke point and won’t add flavor to the steak. You can also use a small amount of cooking spray, but be careful not to over-spray, as this can create a sticky surface.
Can I cook a 1-inch ribeye on a Blackstone griddle at a lower temperature?
Yes, you can cook a 1-inch ribeye on a Blackstone griddle at a lower temperature, but it’s not recommended. Cooking at a lower temperature can result in a less flavorful and less tender steak. A lower temperature can also lead to a longer cooking time, which can cause the steak to become overcooked and tough.
If you do choose to cook at a lower temperature, make sure to adjust the cooking time accordingly. Cooking at a lower temperature can increase the cooking time by about 1-2 minutes per side. However, it’s generally recommended to cook at a high temperature to achieve a crispy crust on the outside and a tender interior.
How do I store leftover 1-inch ribeye cooked on a Blackstone griddle?
To store leftover 1-inch ribeye cooked on a Blackstone griddle, let the steak cool to room temperature before refrigerating or freezing. Wrap the steak tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months.
When reheating the steak, make sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. You can reheat the steak in the oven, on the stovetop, or in the microwave. However, be careful not to overheat the steak, as this can cause it to become tough and dry.