Mastering Meat Cuts-A Blackstone Grill Guide

Can You Use A Knife On A Blackstone Griddle?

The question of whether you can use a knife on a Blackstone Griddle often arises, and the answer is nuanced. Yes, you can use a knife, but it’s important to be aware of the potential damage to both the griddle and the knife. 

Cutting on your Blackstone griddle won’t harm it, but it may leave thin cut lines on the seasoned finish. Over time, these areas where you usually cut up food will be less nonstick than before and less protected from rust and other damage. 

If you want to fix that, then you will need to re-season your griddle, which can be an arduous task. Moreover, using a knife on a Blackstone griddle might not be the best idea for your knife either.

Griddle tops are made of rolled steel, an incredibly powerful substance that is resistant to damage, but also quite capable of dealing some damage out of its own. Even just using a knife once on a Blackstone griddle can dull your knife. 

Therefore, while it’s not a habit most people should adopt, it’s not something to be overly scared of if done sparingly. From personal experience, I would recommend using a cutting board to avoid any potential damage to your griddle or knife.

Will Cutting On A Blackstone Griddle Damage My Knife?

When it comes to your knife, the Blackstone griddle, made of rolled steel, is a powerful substance that’s resistant to damage. 

Will Cutting On A Blackstone Griddle Damage My Knife?

However, it can make your blade duller, turning it into a blunt stick that’s not suitable for real cutting. If the blade is damaged beyond repair, you’ll need to replace it, which can be costly if you use it often.

What Alternatives Are There To Knives For Use On A Blackstone Griddle?

When it comes to putting on a Blackstone griddle, many people might be tempted to use knives as an alternative to other tools. However, it’s important to consider that knives, especially those with sharpened edges, can potentially cause damage to the seasoning of the griddle. 

Instead, a griddle spatula, which is heat-resistant and durable, can be a better choice. These spatulas are designed to flip food on a hot griddle without damaging the surface. They are not as sharp as knives, reducing the risk of harming the griddle’s seasoning. Moreover, they are strong enough to chop hard vegetables and tough meats. 

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So, while it’s possible to use a knife on a Blackstone griddle, it’s not always the perfect choice. Griddle spatulas, designed and created specifically for griddles, offer a safer and more efficient alternative for cutting food on the griddle.

How You Can Cut Meat on Blackstone Grill?

How You Can Cut Meat on Blackstone Grill?

While it’s possible to cut meat directly on a Blackstone grill, it’s not recommended due to potential damage to the seasoning or your knives. Instead, Blackstone offers a cutting board designed to be placed on the griddle surface, allowing you to cut and dice your food without causing any harm. 

This way, you can achieve that tender bite reminiscent of a fajita with meat so tender every bite was a miracle. So, to avoid any mistakes, read up on proper cutting techniques and use a cutting board to ensure your steak is cooked to mastery.

How to cut against the grain – step-by-step

Step 1: Here’s a rundown on how to cut your Flank steak after it’s cooked. First, place your slab of flank steak on a cutting board. While it’s possible to cut directly on your griddle, it’s not recommended due to potential damage.

One of the first benefits you’ll notice when you cut the flank steak is the removal of the silverskin. To do this, slice into a corner of the steak where the membrane is, then pull it off with your hand while making a gentle slice with your knife.

Step 2: Pull off any large slabs of fat from the sides. Now, you need to identify the direction of the grain, which is the long lines on the side of the steak. Once you’ve found the grain line, you’ll notice a groove where the meat is cut.

Hold the steak in place with a carving fork or kitchen tongs, and cut in the direction of the grain lines. 

Step 3: The goal is to cut against the grain lines, not up and down or left to right. The goal is to make the muscle fibers as short as possible. To achieve this, cut straight with your knife at an angle, and don’t twist your wrist or have your knife bent diagonally.

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Step 4: The resulting slices should be tender. Make your slices as thin as possible, as this makes the cut easier to chew. This is especially important with flank steak, which is naturally grainy. These cuts should be bite-sized for the perfect meal, with slices about ¼ – ½ inch thick.. Once you’re done, you can enjoy your steak.

What is grain?

In the context of meat, the grain refers to the direction of the muscle fiber. When you look at a piece of meat, you’ll notice lines on the side of the steak. These lines indicate the direction of the muscle fiber. 

Think of muscle fibers as strong rubber bands that have moved in massive groups to form the muscle. When you’re chewing a piece of meat, it’s like you’re trying to break these rubber bands. This is why the way you cut the meat is essential for its tenderness. 

If you cut in the same direction as the grain, you’re left with long, tough muscle fibers. 

But if you cut against the grain, you shorten these fibers, making the meat easier to chew.

How to Cook Flank Steak?

When cooking Flank Steak, it’s important to remember that this cut of meat can be quite tough if not prepared correctly. Marinades are an excellent way to both tenderize and add flavor to your flank steak. 

Some popular marinade recipes include Dijon, Worcestershire delish which includes Vegetable oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, dijon mustard, garlic, ground black pepper, and Honey n’ wine which includes red wine, honey, vegetable oil.

For those who prefer a bit of heat, the Hot and spicy marinade with sesame oil, rosemary, garlic, and chili pepper sauce is an excellent choice. Once you’ve picked your marinade, mix it in a bowl and let your flank steak soak for at least four hours to tenderize the meat and infuse it with flavor.

Now comes the real cooking steps. Pre-heat your Blackstone Griddle to high heat. Oil the surface and place your flank steak (either as one piece or sliced) onto the griddle. Cook until medium rare, checking for doneness once it’s seared and cooked on the bottom, then flip the steak.

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 Cook the other side until medium rare. Once the steak is finished, remove it from the griddle and let it rest for at least 5 minutes before cutting. This allows the juices to redistribute throughout the steak, resulting in a more flavorful and juicy steak.

Conclusion:

In conclusion, while it is possible to cut meat directly on a Blackstone grill, it is not recommended due to the potential damage to the grill’s seasoning and your knife. 

Instead, using a cutting board or a griddle spatula is a safer and more efficient alternative. When cooking flank steak on a Blackstone grill, it’s essential to marinate the meat for at least four hours to tenderize and infuse it with flavor.

 Preheat the griddle to high heat, oil the surface, and cook the steak until medium-rare, flipping it once to ensure even cooking. Let the steak rest for at least 5 minutes before cutting to allow the juices to redistribute, resulting in a more flavorful and juicy steak.

FAQ’s

Can you cut chicken on a Blackstone?

Yes, you can cut chicken on a Blackstone griddle, but it’s important to be cautious to avoid damaging the griddle’s seasoning or dulling your knife. When preparing dishes like Blackstone Seared Chicken Breasts, it’s common to cook the chicken breasts and then saute or slice them for use in a salad or pasta dish. 

However, it’s recommended to use a cutting board or a griddle spatula with beveled edges to protect both the griddle surface and your knife.

Will a knife scratch a Blackstone griddle?

While using a knife to cut food directly on a Blackstone griddle is possible, it’s not recommended due to the potential for damage to the griddle’s seasoning. Instead, consider using dull instruments like spatulas with beveled edges designed for use on griddles. 

These are heat resistant, durable, and less likely to cause harm to the griddle’s surface. If you must use a knife, opt for one with a sharp edge to minimize the risk of scratching the griddle. 

Alternatively, a cutting board can be placed directly on the griddle for chopping food. This method protects the griddle’s surface while providing a safe and convenient area for cutting.

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