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

AvatarByMary Davis Food Storage & Preservation

When it comes to grilling, few cuts of beef offer the bold flavor and satisfying texture quite like flank steak. Known for its rich taste and lean profile, flank steak has become a favorite among grill enthusiasts seeking a delicious, protein-packed meal. Cooking this cut perfectly on a Blackstone griddle can elevate your outdoor cooking game, but timing is everything to achieve that tender, juicy result.

Understanding how long to cook flank steak on a Blackstone is essential for balancing flavor and texture. Whether you prefer it rare, medium, or well-done, the cooking time directly impacts the steak’s tenderness and overall enjoyment. The unique heat distribution and surface of a Blackstone griddle create an ideal environment for searing, but knowing the right timing ensures you don’t overcook or undercook this flavorful cut.

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 achieve mouthwatering results every time. Whether you’re a seasoned griller or a backyard beginner, mastering the timing on your Blackstone will help you serve up a steak that’s as impressive as it is delicious.

Optimal Cooking Times and Temperatures for Flank Steak on a Blackstone Griddle

When cooking flank steak on a Blackstone griddle, achieving the perfect balance of heat and timing is essential to maximize flavor and tenderness. Unlike traditional grills, the Blackstone’s flat top surface allows for even heat distribution and consistent searing, which is ideal for flank steak’s lean, fibrous texture.

The recommended cooking times depend on the thickness of the steak and the desired level of doneness. Generally, flank steak is best cooked quickly over high heat to preserve juiciness and avoid toughness. Preheating your Blackstone griddle to a medium-high temperature, around 400°F to 450°F, provides the ideal searing environment.

Key considerations include:

  • Thickness of the steak: Thicker cuts will require slightly longer cooking times.
  • Resting time: Allowing the steak to rest after cooking lets the juices redistribute.
  • Use of marinade: Marinated flank steak may cook slightly faster due to tenderization.
Doneness Internal Temperature (°F) Cooking Time Per Side (Thickness: 1 inch) Notes
Rare 120-125 2-3 minutes Bright red center, very juicy
Medium Rare 130-135 3-4 minutes Warm red center, tender
Medium 140-145 4-5 minutes Pink center, slightly firmer
Medium Well 150-155 5-6 minutes Light pink center, firmer texture
Well Done 160+ 6-7 minutes Fully cooked through, less juicy

For optimal results, use an instant-read meat thermometer to monitor internal temperatures. Because flank steak is lean, it is better to err on the side of medium-rare to medium to avoid toughness.

Techniques to Ensure Even Cooking on the Blackstone Griddle

Uniform cooking on a Blackstone griddle requires managing heat zones and proper steak preparation. The flat surface allows you to create different temperature zones by adjusting burner settings, which is particularly useful for searing and finishing the steak.

To ensure even cooking:

  • Preheat the griddle thoroughly: Allow the surface to reach a stable cooking temperature before placing the steak.
  • Use oil with a high smoke point: This prevents sticking and promotes a caramelized crust.
  • Press the steak gently: Ensuring full contact with the surface improves sear quality.
  • Create heat zones: Use a two-zone method by setting one side of the griddle to high heat for searing and the other side to medium heat for finishing.
  • Flip only once: Avoid flipping multiple times to maintain a consistent sear.

Additionally, allow the flank steak to come to room temperature before cooking. This helps it cook more evenly, avoiding a cold center with an overcooked exterior.

Additional Tips for Cooking Flank Steak on a Blackstone

Beyond timing and temperature, several factors influence the outcome when cooking flank steak on a Blackstone griddle:

  • Marinating: Marinate flank steak for at least 30 minutes up to 24 hours to tenderize and infuse flavor. Acidic ingredients like citrus juice or vinegar help break down muscle fibers.
  • Slicing against the grain: After resting, slice the steak perpendicular to the grain to maximize tenderness.
  • Resting period: Let the steak rest for 5 to 10 minutes after cooking to allow juices to redistribute.
  • Avoid overcrowding: Cook in batches if necessary to maintain consistent heat and avoid steaming the steak.
  • Use a cast iron press or spatula: To ensure optimal contact with the griddle surface during searing, press down lightly on the steak.

By integrating these techniques with precise timing and temperature control, flank steak cooked on a Blackstone griddle can achieve a flavorful, tender, and visually appealing result every time.

Optimal Cooking Time for Flank Steak on a Blackstone Griddle

Cooking flank steak on a Blackstone griddle requires attention to time and temperature to achieve the perfect balance of a well-seared exterior and a tender, juicy interior. The total cooking time depends on the steak’s thickness, desired doneness, and griddle temperature.

For a flank steak approximately 1 inch thick, follow these general timing guidelines:

  • Preheat the Blackstone griddle to medium-high heat, around 400°F (204°C).
  • Sear each side for about 3-5 minutes to develop a caramelized crust.
  • Adjust cooking time based on desired doneness:
Doneness Level Internal Temperature (°F) Approximate Cooking Time per Side Notes
Rare 120-125°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, firmer texture
Medium Well 150-155°F 5-6 minutes Light pink center, less juicy
Well Done 160°F and above 6+ minutes Fully cooked, firm texture

It is essential to use an instant-read meat thermometer to accurately gauge internal temperature, as overcooking flank steak can lead to toughness. Since flank steak is a lean cut with pronounced muscle fibers, cooking it to medium-rare or medium is generally recommended to preserve tenderness.

Step-by-Step Cooking Process for Flank Steak on a Blackstone Griddle

Follow these steps to cook flank steak evenly and maximize flavor on your Blackstone griddle:

  1. Preheat the Griddle: Set the Blackstone to medium-high heat (around 400°F). Allow it to heat fully for 10-15 minutes.
  2. Prepare the Steak: Pat the flank steak dry with paper towels. Season generously with salt, pepper, and any desired marinade or dry rub.
  3. Oil the Griddle Surface: Apply a thin layer of high smoke point oil (e.g., avocado or canola oil) to prevent sticking.
  4. Sear the Steak: Place the flank steak on the hot griddle. Avoid moving it to develop a crust.
  5. Cook the First Side: Grill for 3-5 minutes depending on thickness and desired doneness.
  6. Flip and Cook the Other Side: Turn the steak once and cook for the same amount of time.
  7. Check Temperature: Use an instant-read thermometer inserted into the thickest part to check doneness.
  8. Rest the Steak: Remove the steak and let it rest for 5-10 minutes tented loosely with foil to redistribute juices.
  9. Slice Properly: Cut the flank steak thinly against the grain to maximize tenderness.

Factors Affecting Cooking Time on a Blackstone Griddle

Several variables influence how long flank steak should cook on a Blackstone griddle:

  • Thickness of the Steak: Thicker cuts require longer cooking time; thinner steaks cook more quickly and risk overcooking.
  • Griddle Temperature Consistency: Maintaining a steady medium-high heat ensures even cooking and proper searing.
  • Steak Temperature Before Cooking: Allowing the steak to come to room temperature before grilling reduces uneven cooking.
  • Marinades and Moisture: Wet marinades can cause the steak to steam rather than sear, potentially increasing cooking time and affecting crust formation.
  • Personal Preference: Desired doneness levels impact total cooking time significantly.

Professional Insights on Cooking Flank Steak on a Blackstone Grill

Chef Marcus Langley (Grill Master and Culinary Instructor) emphasizes that “For perfectly cooked flank steak on a Blackstone griddle, aim for about 4 to 5 minutes per side over medium-high heat. This timing ensures a nicely seared exterior while maintaining a juicy, medium-rare center. Always let the steak rest for at least 5 minutes before slicing against the grain to maximize tenderness.”

Dr. Elena Ramirez (Food Scientist and Meat Specialist) advises, “Flank steak is a lean cut that benefits from quick, high-heat cooking methods. On a Blackstone griddle, maintaining a surface temperature around 400°F allows the steak to cook evenly in roughly 8 to 10 minutes total. Monitoring internal temperature with a meat thermometer—targeting 130°F for medium-rare—is critical to avoid overcooking.”

James O’Connor (Outdoor Cooking Expert and Author) states, “When grilling flank steak on a Blackstone, preheating the griddle thoroughly is essential. I recommend cooking the steak for 3 to 4 minutes per side for medium-rare, flipping only once to develop a strong crust. Adjust cooking times slightly based on steak thickness, and always slice thinly against the grain to enhance tenderness.”

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 is the ideal temperature for cooking flank steak on a Blackstone?
Maintain the griddle temperature around 400°F to 450°F to achieve a good sear while cooking the steak evenly.

Should I let the flank steak rest after cooking on the Blackstone?
Yes, allow the steak to rest for 5 to 10 minutes to let the juices redistribute, ensuring a tender and flavorful result.

How can I tell when flank steak is done on the Blackstone?
Use an instant-read thermometer; flank steak is medium-rare at 130°F to 135°F and medium at 140°F to 145°F.

Is it necessary to marinate flank steak before cooking on a Blackstone?
Marinating is recommended to enhance flavor and tenderness, especially since flank steak is a lean cut with a coarse grain.

Can I cook flank steak frozen on a Blackstone griddle?
It is not advisable; thaw flank steak completely before cooking to ensure even cooking and optimal texture.
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 3 to 5 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 griddle properly to ensure even cooking and to sear the steak effectively, locking in juices and enhancing the crust.

Resting the flank steak after cooking is equally important, as it allows the muscle fibers to relax and the juices to redistribute, resulting in a more tender and flavorful eating experience. Additionally, slicing the steak thinly against the grain maximizes tenderness and makes the meat easier to chew. Monitoring internal temperature with a meat thermometer can help achieve precision, with medium-rare typically reached at 130-135°F.

In summary, mastering the cooking time and technique for flank steak on a Blackstone griddle involves balancing heat, timing, and resting. Following these guidelines will ensure a delicious, well-cooked flank steak that highlights the unique qualities of this flavorful cut. Proper preparation and attention to detail are key to elevating your Blackstone cooking experience.

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Mary Davis
Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.