How to Cook a Ribeye Steak on the Griddle

When it comes to steak, ribeye is preferred by many. But given its prime status, you may wonder if you can cook ribeye steak on flat top grill. As long as your griddle is hot, you can make tasty ribeyes on a Blackstone griddle.

Cooking a ribeye steak on a griddle isn't all that different from the grill or pan.
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Cooking a ribeye steak on a griddle isn't all that different from the grill or pan. Just make sure your griddle is hot before you start cooking.

Ribeye: A Prime Cut

With a generous amount of marbling, ribeye is a full-flavored, juicy and tender steak. Your preferred cooking method of this prized cut of meat may depend on your personal preference, as well as the cooking tools you have available to you. Traditionally, this steak is best prepared using a hot-dry heat, such as the on the grill or broiled in the oven. However, your griddle works too.

The marbling in your cut of ribeye is responsible for much of its flavor and tenderness. However, it also adds a lot of fat and calories. Based on the nutrition information from the USDA, a 3-ounce serving of grilled ribeye has 177 calories, 24 grams of protein, nearly 9 grams of total fat and 3 grams of saturated fat. A 3-ounce serving is about the size of a deck of cards and it's likely your steak on a griddle is about double that size.

It's the saturated fat you need to be concerned about in your steak, especially if you're eating large portions or it makes a regular appearance on your menu. Too much saturated fat in your diet may cause an increase in your blood cholesterol levels, especially the bad cholesterol, and may increase your risk of heart disease. The American Heart Association says you should limit saturated fat intake to 6 percent or less of your daily calories, or 13 grams on a 2,000-calorie diet.

Read more: 10 Steak Recipes That Any Carnivore Will Love

Ribeye Steak on a Griddle

You don't have to take your delicious ribeye steak off the menu. All foods fit when you're eating a healthy balanced diet filled with a variety of foods from all the food groups, including other sources of protein such as poultry, fish, nuts and beans. The World Cancer Research Fund says you can eat up to 18 ounces of red meat a week to get the health benefits without the health risks.

Before cooking ribeye steak on flat top grill, you first want to take your steak out of the refrigerator and let it warm to room temperature, about 20 to 30 minutes, so the steak cooks evenly. Then, season the steak with salt and pepper.

Preheat your griddle to medium-high. Once at the right temperature, add your ribeye and cook for 6 to 7 minutes for a 1-inch thick steak, then flip and cook for another 6 to 7 minutes. Remove your ribeye from the griddle and let your meat rest for 5 minutes before serving.

The USDA recommends you use a meat thermometer when cooking steak on a griddle and cook until the center of your steak reaches 145 degrees Fahrenheit, which creates a center that's medium-rare. Continue cooking if you prefer a more well-done steak.

Remove your ribeye from the griddle, and let it rest for 10 minutes before serving.

Read more: How To Cook a Tender Steak on the Stove

Blackstone Griddle Recipes

Blackstone is a brand that specializes in griddles, including those you can use in your kitchen and those you can attach to your grill. Whether you have a Blackstone griddle or not, the Blackstone griddle recipes serve as a good foundation to help you create side dishes to go with your ribeye steak, such as the LIVESTRONG.com recipe Simple Cauliflower Saute Side. Instead of using your large skillet, use your griddle pan instead.

Or, try halved Brussels sprouts tossed with salt, pepper, and olive oil or carrots sweetened with a touch of brown sugar. Steak and potatoes are always a hit. Consider sauteing sliced fingerling potatoes with slices of sweet onions. You can even create foil packets of your favorite veggies to cook on your griddle, such as zucchini and summer squash or broccoli and cauliflower.

However, you may want to prepare your side dish prior to your steak so you don't crowd the meat while it's on the griddle. The steak, after all, is the star of the show.

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