A flat top outdoor gas griddle is one of the most underrated surfaces for cooking perfect steak. No flare-ups, no uneven grates, no lost juices falling through the cracks. Just direct, even contact between meat and metal, producing a crust that a traditional grill simply can't replicate.

Here's how to get it right every time.

How to Cook Steak on a Griddle

The key to a great griddle steak is surface temperature and patience. Preheat your outdoor griddle on high for at least 10 minutes before the steak touches the surface — you want it screaming hot. Pat the steak completely dry, season generously with salt and pepper, and don't move it once it's down. Let the crust build.

Do you put oil on the griddle before cooking a steak?

Yes — but lightly. A thin layer of high smoke point oil (avocado or refined vegetable) brushed directly onto the steak, not the griddle, gives you better browning without smoking excessively. 

If you want to master the technique for an even deeper crust and restaurant-style finish, check out our guide on pan searing steak.

Cooking Steak on a Flat Top Griddle: The Mini Recipe

What you need:

  • 1 ribeye or New York strip, at least 1-inch thick
  • Coarse salt and black pepper
  • 1 tbsp avocado oil
  • 2 garlic cloves, smashed
  • Fresh thyme and butter for finishing

Method:

  1. Pull steak from the fridge 30 minutes before cooking. Pat dry and season heavily on both sides.
  2. Preheat your All-Clad outdoor griddle on high for 10–12 minutes.
  3. Brush steak with oil. Place on griddle — don't touch it for 3–4 minutes.
  4. Flip once. Add butter, garlic, and thyme to the surface beside the steak and baste continuously for another 3–4 minutes.
  5. Pull at 130°F for medium-rare. Rest 5 minutes before slicing.

How long should you cook steak on a griddle?

For a 1-inch steak: 3–4 minutes per side for medium-rare. Add 1–2 minutes per side for each additional level of doneness. Always use a thermometer — 130°F medium-rare, 140°F medium, 150°F medium-well.

Can You Cook Steak on a Griddle? Why It Actually Works Better

The flat surface creates full contact between the steak and the heat — no gaps, no cold spots, no uneven char. The result is a consistent Maillard crust across the entire surface of the meat, which is exactly what you want for flavor development.

Add an enameled cast iron surface to the equation and you get another layer of heat retention that keeps the surface temperature stable even when cold meat hits it. That recovery speed is what separates a great sear from a steamed, grey disappointment.

The Right All-Clad Griddle for the Job

All-Clad's outdoor flat top gas griddles are built for exactly this kind of high-heat cooking — seasoned surfaces, consistent burner output, and enough real estate to cook multiple steaks without crowding. Choose among three different sizes and set-ups: