![]() ![]() No seasoning is required for our stainless griddles, and so we do not have a recommended seasoning process. STAINLESS STEEL GRIDDLE INSTRUCTIONS AND FAQ Does my Stainless Steel Griddle from Little Griddle require "seasoning?" ![]() Our cookware is capable of being heated to a much higher temperature than most cooking oils. Excellent results can be obtained with lower smoke-point oils provided that proper care is used not to heat the cookware beyond the capability of the oil. Smoke points can change wildly depending on variables in oil production, but here are some typical cooking oil smoke points:īased on years of testing with our products, we recommend using higher smoke-point oils ( 440☏ and above) for high-heat cooking on both our stainless steel and our ceramic ANYWARE™ skillets and griddles. Little Griddle does not recommend “unrefined” cooking oils with our product due to the low smoke points. Pre-heating on high can burn cooking oil to the surface of your griddle, which is difficult to remove. Preheat on " medium-low" to "" medium" for best results. OUR MOST IMPORTANT TIP: Don't preheat to "high!" Most cooking takes place at a griddle surface temperature of around 350°-400° Fahrenheit, but outdoor grills and most stoves are easily capable of heating cookware beyond 450☏. This page contains cooking and cleaning instructions and Frequently Asked Questions for Little Griddle Products. They will cook faster but still benefit from greater control over the temperature.Ī thicker cut like Filet Mignon, or Chateaubriand still works on the flat top griddle grill, but those steaks do benefit from a slightly longer lower cook temp after the initial sear where you can enclose the surface easily."When will my order ship?" Good news: it's pretty soon! Please click here for our complete Shipping and Return policy. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |