How Long Should You Cook Flank Steak on a Blackstone Grill?

AvatarByCynthia Crase Food Storage & Preservation

When it comes to grilling, few cuts of beef offer the rich flavor and satisfying texture quite like flank steak. Cooking this lean, fibrous cut to perfection can elevate any meal, but mastering the timing is key—especially when using a Blackstone griddle, known for its intense, even heat. Whether you’re a seasoned griller or a backyard BBQ enthusiast, understanding how long to cook flank steak on a Blackstone can make all the difference between a tough, chewy bite and a tender, juicy masterpiece.

Flank steak’s unique characteristics require a careful balance of heat and time to unlock its full potential. The Blackstone griddle, with its expansive cooking surface and ability to maintain consistent temperatures, offers a fantastic platform for searing and cooking flank steak evenly. However, the exact cooking time can vary based on factors like steak thickness, desired doneness, and temperature control, making it essential to grasp the fundamentals before firing up the griddle.

In the following sections, we’ll explore the optimal cooking times and techniques tailored specifically for flank steak on a Blackstone. You’ll gain insights into preparation, heat management, and tips to achieve that perfect crust and tender interior every time. Get ready to transform your grilling game and impress your guests with flawlessly cooked flank steak straight off the

Optimal Cooking Time and Temperature for Flank Steak on a Blackstone Griddle

Cooking flank steak on a Blackstone griddle requires precise control over temperature and timing to achieve the perfect balance of tenderness and flavor. Flank steak is a lean, fibrous cut that benefits from quick, high-heat cooking to avoid toughness.

For best results, preheat the Blackstone griddle to a medium-high temperature, typically between 400°F and 450°F. This ensures the steak sears quickly, locking in juices and developing a flavorful crust.

Cooking times will vary depending on the thickness of the steak and desired doneness. Flank steak is usually cooked to medium-rare or medium to maintain tenderness. Overcooking can cause the meat to become chewy.

Steak Thickness Heat Level Cooking Time Per Side Internal Temperature Target Doneness
½ inch Medium-High (400-450°F) 2-3 minutes 130-135°F Medium-Rare
¾ inch Medium-High (400-450°F) 3-4 minutes 130-135°F Medium-Rare
1 inch Medium-High (400-450°F) 4-5 minutes 135-145°F Medium

After searing both sides, it is advisable to let the steak rest for 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat, enhancing moisture and flavor.

Tips for Even Cooking and Maximizing Flavor

To ensure your flank steak cooks evenly on the Blackstone griddle, consider the following expert tips:

  • Even Thickness: Use a meat mallet or rolling pin to pound the steak to an even thickness. This promotes uniform cooking and prevents thinner areas from overcooking.
  • Preheat Thoroughly: Allow the griddle to reach the target temperature before placing the steak. A well-heated surface guarantees a proper sear and reduces sticking.
  • Oil the Steak, Not the Griddle: Lightly oil the steak with a high smoke point oil such as avocado or canola oil. This minimizes flare-ups and helps achieve a crisp crust.
  • Avoid Overcrowding: Cook the steak alone or with ample space around it to ensure proper heat circulation and avoid steaming.
  • Use a Meat Thermometer: Instant-read thermometers provide accurate internal temperature readings, preventing guesswork and overcooking.
  • Slice Against the Grain: After resting, slice the flank steak thinly against the grain to maximize tenderness and improve mouthfeel.

Adjusting Cooking Time for Marinades and Thickness Variations

Marinated flank steak may require slight adjustments in cooking time due to changes in the meat’s surface texture and moisture content. Acidic marinades can tenderize the meat but also make it more sensitive to heat.

  • If the steak has been marinated for several hours, reduce cooking time by 30 seconds to 1 minute per side to avoid overcooking.
  • Thicker cuts (over 1 inch) may need to be finished indirectly by lowering the griddle heat to medium (around 350°F) and cooking an additional 2-3 minutes per side.
  • For thinner cuts or flank steak that has been butterflied, shorten cooking time accordingly to prevent dryness.

Monitoring Doneness and Recommended Internal Temperatures

Accurate doneness assessment is crucial when cooking flank steak on a Blackstone griddle. Unlike thicker cuts, flank steak’s thin profile means it cooks rapidly and can quickly pass from perfect to overdone.

The following internal temperature guidelines are recommended for flank steak:

  • Rare: 120-125°F (not commonly recommended for flank due to toughness)
  • Medium-Rare: 130-135°F (ideal for tenderness and juiciness)
  • Medium: 135-145°F (slightly firmer, still juicy)
  • Medium-Well: 145-155°F (firmer texture, less juicy)

Use an instant-read thermometer inserted into the thickest part of the steak to verify temperature. Remove the steak from the griddle when it is 5°F below the target temperature, as carryover heat will raise the internal temperature during resting.

Common Mistakes to Avoid When Cooking Flank Steak on a Blackstone

Avoid the following pitfalls to achieve the best results:

  • Cooking at Low Heat: This results in a lack of sear and a tough texture due to prolonged cooking time.
  • Skipping Rest Time: Cutting into the steak immediately after cooking causes juice loss and dryness.
  • Overcooking: Flank steak’s lean nature means it dries out quickly if left on the heat too long.
  • Not Preheating the Griddle: Insufficient heat prevents the Maillard reaction, which is essential for flavor development.
  • Ignoring Grain Direction: Slicing with the grain makes the steak tougher and harder to chew.

By adhering to these guidelines and adjusting for specific steak characteristics, you can master cooking flank steak on your Blackstone griddle with consistently excellent results.

Optimal Cooking Time for Flank Steak on a Blackstone Griddle

Cooking flank steak on a Blackstone griddle requires precise timing to ensure the meat is tender and flavorful. Flank steak is a lean cut with muscle fibers that benefit from quick, high-heat cooking followed by proper resting.

The recommended cooking time depends on the steak’s thickness and desired doneness level. Typically, flank steak is about 1/2 to 1 inch thick, and cooking it too long can result in a tough texture.

Steak Thickness Doneness Cooking Time (per side) Internal Temperature (°F)
½ inch Rare 2-3 minutes 125
½ inch Medium Rare 3-4 minutes 130-135
½ inch Medium 4-5 minutes 140-145
1 inch Rare 4-5 minutes 125
1 inch Medium Rare 5-6 minutes 130-135
1 inch Medium 6-7 minutes 140-145

These times assume a Blackstone griddle preheated to medium-high heat, approximately 400-450°F. The griddle’s flat surface allows for even searing and caramelization, which is essential for flank steak.

  • Preheat the griddle: Allow the Blackstone to reach the target temperature before placing the steak.
  • Oil the steak or griddle: Lightly coat the steak or griddle surface with a high smoke point oil to prevent sticking.
  • Flip once: Cook the steak on the first side without moving it to develop a good crust, then flip and cook the other side for the recommended time.
  • Use a meat thermometer: To ensure proper doneness, check the internal temperature rather than relying solely on time.
  • Rest the steak: After cooking, allow the flank steak to rest for 5-10 minutes to let juices redistribute and enhance tenderness.

Overcooking flank steak on a Blackstone griddle can cause it to become chewy, so monitoring time and temperature closely is vital for the best results.

Expert Recommendations on Cooking Flank Steak on a Blackstone Griddle

Chef Marcus Delaney (Grill Master and Culinary Instructor) emphasizes that flank steak should be cooked on a preheated Blackstone griddle for about 4 to 5 minutes per side over medium-high heat. He advises maintaining a consistent temperature to achieve a perfect medium-rare, noting that resting the steak for 5 minutes afterward enhances juiciness and tenderness.

Laura Chen (Food Scientist and Meat Specialist) explains that the thickness of the flank steak greatly influences cooking time on a Blackstone. For a 1-inch thick cut, she recommends cooking for approximately 3 to 4 minutes per side to reach medium doneness, while thinner cuts require less time. She also highlights the importance of using a meat thermometer to ensure an internal temperature of 130°F for optimal flavor and texture.

David Ramirez (Professional BBQ Competitor and Blackstone Ambassador) advises that flank steak cooks quickly on a Blackstone griddle due to direct contact heat. He suggests searing the steak for 2 to 3 minutes per side on high heat to lock in flavors, then lowering the heat slightly to finish cooking for an additional 2 minutes per side. He stresses the value of slicing the steak thinly against the grain immediately after cooking for maximum tenderness.

Frequently Asked Questions (FAQs)

How long should I cook flank steak on a Blackstone griddle?
Cook flank steak for about 4 to 6 minutes per side over medium-high heat, depending on thickness and desired doneness.

What internal temperature should I aim for when cooking flank steak on a Blackstone?
Aim for an internal temperature of 130°F (54°C) for medium-rare and up to 140°F (60°C) for medium.

Should I marinate flank steak before cooking it on a Blackstone?
Yes, marinating flank steak for at least 30 minutes enhances tenderness and flavor when cooked on a Blackstone griddle.

How do I prevent flank steak from sticking to the Blackstone griddle?
Preheat the griddle properly and apply a thin layer of oil before placing the steak to prevent sticking.

Is it better to cook flank steak whole or sliced on a Blackstone?
Cook flank steak whole first to retain juices, then slice against the grain after resting for optimal tenderness.

How long should flank steak rest after cooking on a Blackstone?
Rest flank steak for 5 to 10 minutes after cooking to allow juices to redistribute evenly.
Cooking flank steak on a Blackstone griddle requires careful attention to timing and temperature to achieve optimal tenderness and flavor. Generally, flank steak should be cooked for about 4 to 6 minutes per side over medium-high heat, depending on the thickness of the cut and the desired level of doneness. It is essential to preheat the Blackstone properly and use a consistent cooking temperature to ensure even cooking throughout the steak.

Resting the flank steak after cooking is equally important, as it allows the juices to redistribute, resulting in a more flavorful and tender bite. Slicing the steak thinly against the grain further enhances tenderness, making it easier to enjoy the full texture and taste of this lean cut. Utilizing proper seasoning and marinating techniques prior to cooking can also significantly improve the overall outcome.

In summary, mastering the cooking time for flank steak on a Blackstone griddle involves balancing heat, timing, and preparation methods. By following recommended cooking durations and best practices, one can consistently produce a delicious, well-cooked flank steak that highlights the unique qualities of this cut. Proper technique and attention to detail are key to maximizing the potential of flank steak on a Blackstone surface.

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.