How to Cook a Steak on a Griddler

If you don't have an outdoor grill, you can just as easily use a Griddler by Cuisinart for steaks. While cooking steak on a panini grill may seem unconventional, it may in fact be quicker and easier than firing up an outdoor grill.

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Follow these steps to use a Griddler by Cuisinart for steaks.

• Choose your meat: Opt for a boneless steak, since bone-in steaks are not ideal for Griddlers. Try to select a lean cut of meat; the USDA's 2015-2020 Dietary Guidelines for Americans recommend sticking to lean meats as much as possible, to help keep your saturated fat and cholesterol intake at a minimum.
• Marinate the steak: The University of Maryland suggests marination as a way to tenderize meat and add flavor to it without adding to the fat or calorie content of the meal. The marinade can be as simple as a mixture of olive oil, salt and pepper, but feel free to add in other herbs, spices and sauces that you like.
• Place the steak on the panini grill: Make sure that the Griddler is clean and that there isn't any leftover food or grease on any of the cooking surfaces. Place the steak on the grill and gently close the unit, so that the top is just lightly resting on the meat.
• Let it cook: The Cuisinart Griddler's cooking times and settings may vary according to the make and model. Unlike a grill, where heat comes from only one side, the Cuisinart Griddler's cooking times may be affected by the fact that the meat is exposed to direct heat on both sides. The Cuisinart Griddler's cooking time may therefore be just a few minutes for rare steaks.
• Check that it's done: The U.S. Department of Health & Human Services recommends using a food thermometer to check whether meat has been sufficiently cooked in order to prevent food poisoning. Fresh beef, veal and lamb steaks should cross a minimum internal temperature of 145 degrees Fahrenheit. Poultry should cross an internal temperature of 165 degrees Fahrenheit to be considered safe for consumption.

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If you do end up using a Griddler by Cuisinart for steaks, here are some recipe suggestions that might come in handy.

• Pepper steak: The University of Illinois lists a pepper steak recipe that pairs steak with bell peppers. After you cook the steak on the griddle, put it in a nonstick skillet and throw in some slices of onion and bell peppers. Cook it for about a minute, until the vegetables are tender-crisp. Stir in some hoisin sauce and cook for another minute. Serve the steak with rice or noodles.
• Greek-style steak with yogurt sauce: The U.S. Department of Health & Human Services lists a recipe that suggests marinating steak in a mixture of lemon juice, olive oil, oregano and minced garlic for anywhere between 20 minutes to 24 hours. Once it is cooked, the recipe recommends serving it with a yogurt sauce made with plain, non-fat yogurt, chopped cucumber, lemon juice, dill, minced garlic and salt.

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