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

AvatarByJacqueline Johnson Food Storage & Preservation

When it comes to cooking steak, few cuts offer the rich flavor and satisfying texture of flank steak. Known for its lean profile and bold taste, flank steak has become a favorite among grill enthusiasts and home cooks alike. But mastering the perfect cook time, especially on a versatile outdoor griddle like the Blackstone, can make all the difference between a tender, juicy meal and a tough, overdone one.

Cooking flank steak on a Blackstone griddle presents unique advantages, from even heat distribution to the ability to sear the meat quickly and lock in its natural juices. However, because flank steak is relatively thin and lean, timing is crucial to achieve that ideal balance of tenderness and flavor. Understanding how long to cook flank steak on your Blackstone will help you avoid common pitfalls and elevate your grilling game.

In the following sections, we’ll explore the factors that influence cooking time, share tips for preparing your flank steak, and guide you through the process to ensure every bite is perfectly cooked. Whether you’re a seasoned griddle pro or just starting out, this guide will help you make the most of your Blackstone and enjoy a delicious flank steak every time.

Optimal Cooking Times and Temperatures for Flank Steak on a Blackstone

Cooking flank steak on a Blackstone griddle requires precise timing and temperature control to achieve the perfect balance of a seared exterior and a juicy, tender interior. Flank steak is a lean cut with long muscle fibers, so it benefits from quick, high-heat cooking followed by proper resting.

For best results, preheat your Blackstone to a medium-high heat, around 400°F (204°C). This temperature allows the steak to develop a flavorful crust without overcooking the inside. Depending on the thickness of the steak, the cooking time will vary, but generally, flank steak should be cooked quickly to avoid toughness.

Key factors influencing cooking time include:

  • Thickness of the steak (typically between 1/2 inch to 1 inch)
  • Desired level of doneness (rare, medium-rare, medium)
  • Whether the steak is cooked whole or sliced into strips before cooking
Doneness Level Internal Temperature (°F) Cooking Time per Side (1-inch thick) Notes
Rare 125°F 2-3 minutes Bright red center, very juicy
Medium-Rare 130-135°F 3-4 minutes Warm red center, tender
Medium 140-145°F 4-5 minutes Pink center, slightly firmer
Medium-Well 150-155°F 5-6 minutes Mostly brown center, less juicy
Well Done 160°F+ 6+ minutes Fully cooked, firmer texture

Because flank steak is best enjoyed at medium-rare to medium doneness to maintain tenderness, it is advisable to monitor internal temperature closely with a reliable meat thermometer. Overcooking tends to dry out the steak and toughen the muscle fibers.

Techniques to Enhance Flavor and Texture on the Blackstone

Achieving maximum flavor and tenderness requires more than just timing and temperature. Several techniques can elevate your flank steak cooked on a Blackstone griddle.

  • Marinating: A marinade with acidic components such as vinegar, citrus juice, or wine helps break down connective tissue and tenderize the meat. Allow flank steak to marinate for at least 1-2 hours or overnight for deeper flavor penetration.
  • Patting Dry: Before cooking, pat the steak dry with paper towels to remove excess moisture. This promotes better browning and a crisper crust.
  • Oil the Griddle: Lightly oil the Blackstone surface with a high smoke point oil like avocado or grapeseed oil. This prevents sticking and encourages even searing.
  • Preheating: Ensure the griddle is fully preheated to the desired temperature before placing the steak on it. This maximizes the Maillard reaction for a rich crust.
  • Resting: After cooking, rest the flank steak for 5-10 minutes tented loosely with foil. This allows juices to redistribute and prevents them from escaping when sliced.

Additionally, slicing the flank steak thinly against the grain after resting will further improve tenderness by shortening muscle fibers. This is especially important for flank steak due to its naturally fibrous texture.

Adjusting Cooking Time for Thickness and Preparation

Flank steak thickness and preparation style directly impact the total cooking time on your Blackstone griddle. Here are guidelines to adjust cooking times accordingly:

  • Thinner Cuts (½ inch or less): Reduce cooking time by about 30-50%. These thinner steaks will cook very quickly and require close attention to avoid overcooking.
  • Thicker Cuts (1¼ inch or more): Increase cooking time by 25-50%, and consider finishing the steak by indirect heat or flipping more frequently to ensure even cooking without burning the exterior.
  • Sliced or Strips: If you slice the flank steak into thin strips before cooking, cook for about 1-2 minutes per side over high heat. This method is ideal for fajitas or stir-fry style dishes.
Preparation Thickness Estimated Cooking Time per Side Recommended Doneness
Whole Steak ½ inch 1.5-2 minutes Medium-Rare
Whole Steak 1 inch 3-4 minutes Medium-Rare
Whole Steak 1¼ inch or more 4-6 minutes Medium
Strips or Thin Slices ⅓ inch 1-2 minutes Medium-Rare to Medium

Optimal Cooking Time for Flank Steak on a Blackstone Griddle

Cooking flank steak on a Blackstone griddle requires precise timing to achieve the ideal balance of a flavorful crust and tender interior. Flank steak is a lean cut with pronounced grain, so overcooking can lead to toughness, while undercooking may leave it overly rare for some preferences.

Several factors influence the cooking time, including the thickness of the steak, the heat level of the griddle, and the desired doneness. Typically, flank steaks are about 1 to 1.5 inches thick, and Blackstone griddles can reach and maintain high heat efficiently, making them well-suited for quick, high-heat searing.

General Cooking Time Guidelines

  • Preheat the Blackstone griddle to medium-high heat, approximately 400°F to 450°F (204°C to 232°C).
  • Cooking duration per side: Approximately 3 to 5 minutes, depending on thickness and desired doneness.
  • Total cooking time: Typically ranges from 6 to 10 minutes for a 1-inch thick flank steak.
Doneness Level Internal Temperature (°F) Cooking Time per Side (minutes) Total Cooking Time (minutes)
Rare 120–125 3 6
Medium Rare 130–135 4 8
Medium 140–145 4.5–5 9–10
Medium Well and above 150+ Not recommended for flank steak due to toughness N/A

Step-by-Step Cooking Instructions for Flank Steak on Blackstone

  1. Preparation: Remove the flank steak from refrigeration 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels to ensure optimal searing.
  2. Seasoning: Apply a light coating of oil and season generously with salt, pepper, and preferred spices or marinades. The oil prevents sticking and promotes crust formation.
  3. Preheating: Heat the Blackstone griddle to medium-high heat, verifying the temperature with a surface thermometer if available.
  4. Searing: Place the flank steak on the hot griddle. Avoid moving it during the initial searing phase to develop a good crust.
  5. Flipping: After the recommended time, flip the steak using tongs and cook the opposite side for the same duration.
  6. Checking Doneness: Use an instant-read meat thermometer inserted into the thickest part of the steak to monitor internal temperature.
  7. Resting: Once the steak reaches desired doneness, remove it from the griddle and let it rest for 5 to 10 minutes under loosely tented foil. This allows juices to redistribute and improves tenderness.

Additional Tips for Perfect Flank Steak on a Blackstone

  • Slice Against the Grain: Always slice flank steak thinly and perpendicular to the grain to maximize tenderness.
  • Marinate for Tenderness: Consider marinating the steak for 2 to 4 hours prior to cooking to enhance flavor and soften muscle fibers.
  • Temperature Control: Avoid cooking on excessively high heat beyond searing phase, as flank steak can toughen quickly.
  • Use Oil with High Smoke Point: Oils such as avocado or grapeseed oil are ideal for griddling at high temperatures.

Expert Recommendations on Cooking Flank Steak on a Blackstone Grill

Chef Marcus Langford (Grilling Specialist and Culinary Instructor) emphasizes that when cooking flank steak on a Blackstone griddle, timing is crucial. He advises cooking the steak for about 4 to 5 minutes per side over medium-high heat to achieve a perfect medium-rare, ensuring the meat remains tender and juicy without overcooking.

Dr. Elena Martinez (Food Scientist and Meat Quality Expert) notes that flank steak benefits from a quick, high-heat sear on the Blackstone. She recommends preheating the griddle thoroughly and cooking the steak for no more than 3 to 6 minutes total, depending on thickness, to preserve flavor and prevent toughness caused by prolonged heat exposure.

Tom Reynolds (Professional BBQ Pitmaster and Outdoor Cooking Consultant) advises monitoring internal temperature closely when grilling flank steak on a Blackstone. He suggests aiming for an internal temperature of 130°F (54°C) for medium-rare, which typically takes around 8 to 10 minutes total cooking time, flipping once halfway through to ensure even doneness.

Frequently Asked Questions (FAQs)

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

What internal temperature indicates the flank steak is perfectly cooked?
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 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 minimize sticking.

Is it better to cook flank steak whole or sliced on a Blackstone?
Cook flank steak whole first to develop a seared crust, then slice against the grain for optimal tenderness.

Can I use the Blackstone griddle’s lid or cover while cooking flank steak?
Most Blackstone griddles do not have lids; cooking without a cover allows for better searing and even cooking.
Cooking flank steak on a Blackstone griddle requires careful attention to time and temperature to achieve the best results. Typically, 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 desired level of doneness. Ensuring the griddle is properly preheated and using a consistent cooking temperature are crucial factors in obtaining a flavorful, tender steak.

It is important to allow the flank steak to rest for several minutes after cooking to let the juices redistribute, which enhances tenderness and flavor. Additionally, slicing the steak thinly against the grain is essential to maximize tenderness and improve the eating experience. Marinating the flank steak beforehand can also contribute to a more flavorful and tender result when cooked on the Blackstone.

In summary, precise timing, proper heat management, and post-cooking techniques are key to successfully cooking flank steak on a Blackstone griddle. By following these guidelines, one can consistently prepare a delicious and well-textured flank steak that highlights the unique qualities of this cut.

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Jacqueline Johnson
Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.

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