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A griddle provides the cook with an instrument that works equally well indoors and out and is an excellent way to cook steak. Griddles cook steaks quickly and thoroughly because the heat is distributed evenly when the steak comes into full contact with the flat surface. Convert a barbecue grill to a griddle by adding a griddle accessory that fits on top. It is possible to cover the grill entirely with a griddle or to leave some space available for grilling other items while cooking steaks on the griddle.

Remove the steak from refrigeration and set it on the counter to come to room temperature, or approximately 70 degrees Fahrenheit. This prevents the muscles in a cold steak from contracting and becoming tough when placed on a hot griddle.

Preheat an electric or gas-fired griddle on a setting of medium-high.

Pat the steak dry with paper towels, rub it lightly with olive oil and season it with a dry seasoning mix. It is best to salt the steak after cooking it so the salt does not leech the moisture out and make the steak tough.

Place the seasoned steak on the preheated griddle or pan and cook it for 2 to 3 minutes on each side. Do not move the steak around on the griddle when cooking it; simply turn it one time.

Take the temperature of the steak by inserting a stem meat thermometer into the thickest part. The temperature for rare-done steak is 120 degrees, medium-rare is 125 degrees and medium-done is 130 degrees Fahrenheit. Reduce the heat and continue cooking if necessary to reach the level of cooking you prefer.


Do not allow the steaks to touch each other when cooking more than one. Marinate the steaks before cooking for added flavoring and tenderness. Steaks known for tender meat such as rib eye, t-bone and porterhouse should not be marinated for more than 2 hours. Less tender steaks such a strip steaks, chuck and round steak should be marinated for up to 6 hours.


Make certain the grease generated from cooking on a flat surface has an adequate-sized receptacle to drain into.

About the Author

Tom Ross

Freelance writing since 2009, Tom Ross has over 30 years of corporate management and hands-on experience in the supermarket industry. Ross was featured on the cover of "Instore Buyer" magazine and his articles have appeared on various websites.