Next, a cut like a New York Strip, T-bone, or grilled flank steak, while it is typically thinner, also has good marbling. (This is the steak featured heavily in this post.) It was epic, and worth EVERY SINGLE PENNY. You HAVE to check out this Blackstone Manhattan NY Filet that we got from Snake River Farms too. At the same time, the temp can be controlled easily so it doesn’t overcook. The flat-top griddle helps evenly cook the steak and melt the fat conveniently into the cut of meat. I like the medium to thicker cuts, especially for a few reasons.įirst, the thicker steak cuts, like Cowboy Ribeyes 1-2 inches thick, and have a lot of marbled fat. What are the best cuts of steak for grilling?Īny cut works for flat top griddle steaks, but I prefer some over others. The more firm it is and the less moisture comes out when you press, the more well done it is. You can actually feel how cooked a typical steak of about ¾ inch thick is by pressing down on it. With a meat thermometer, you can actually train yourself to know when a steak is done just by touch.
More great BEEF recipes here! How do you tell when your steak is done? The meat is still going to keep cooking for this time as well so take that into account for cooking times. Remember to let your steaks rest after they come off the grill for about 5 minutes to let the moisture redisburse. Always cook according to the internal temperature of your meat. With steak, like most other meats, you should never cook according to the clock. For the most part and for most steaks, you just get the grill to a nice high temp, between 450 and 500 degrees, and when you throw the seasoned steaks on and let them sear and develop that nice signature crust that everyone loves. With a Blackstone flat top grill, cooking a steak is simple.
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