A tri-tip steak on a Blackstone griddle is ideal for a flavorful sear and tender meat. Here's a step-by-step guide:
Ingredients
- 1 tri-tip steak (approximately 2-3 pounds)
- 2-3 cloves of garlic, minced
- 2 teaspoons of salt (adjust to your taste)
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of paprika (optional)
- Olive oil or cooking oil of your choice
- Fresh herbs like rosemary or thyme sprigs (optional)
Instructions
Prep the tri-tip steak:
- Take the tri-tip steak out of the refrigerator and let it sit at room temperature for 30-60 minutes before cooking.
- Use paper towels to pat the steak dry, removing any excess moisture.
Season the steak:
- Mix the salt, black pepper, and paprika (if using).
- Rub this seasoning blend evenly onto both sides of the tri-tip steak, ensuring it adheres well.
- Add minced garlic and fresh herbs to the steak for extra flavour.
Preheat your Blackstone griddle:
- Preheat your Blackstone griddle to high heat. You want it to be as hot as possible for a good sear.
Oil the griddle:
- Use a brush or a paper towel to evenly coat the griddle's surface with olive or your preferred cooking oil. This prevents sticking and promotes a nice sear.
Sear the steak:
- Place the seasoned tri-tip steak directly onto the hot griddle.
- Sear the steak for about 2-3 minutes per side to achieve a beautiful crust.
- If you add garlic and herbs, you can scatter them around the steak during this phase for extra flavour.
Lower the heat:
- Lower the griddle's heat to medium-high after achieving a good sear on both sides. This is to ensure the steak cooks evenly without burning the exterior.
Continue cooking:
- Continue cooking the tri-tip steak, flipping it occasionally until it reaches your desired level of doneness.
- Use a meat thermometer to check the internal temperature. Aim for an internal temperature of approximately 130-135°F (54-57°C) for medium-rare.
Rest the steak:
- Once the steak reaches your desired doneness, remove it from the griddle and transfer it to a cutting board.
- Loosely tender the steak with aluminium foil and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a juicy steak.
Slice and serve:
- After resting, thinly slice the tri-tip steak against the grain for optimal tenderness.
- Serve your Blackstone-griddled tri-tip steak with your favourite sides, and enjoy!
