When cooking steak on a hot plate, the temperature you use is crucial for getting the perfect sear and cook. There are a few key factors to consider when deciding what temperature to use:
Thicker vs Thinner Steaks
The thickness of your steak is one of the biggest determiners of what temperature to use. Thinner steaks, like skirt or flank steak, cook faster and can be seared at lower temperatures around 300-350°F. Thicker steaks, like ribeyes, strips, or filet mignon, require higher heat since the inside takes longer to come up to temperature. For these, you’ll want to crank the hot plate up to at least 400-450°F.
Doneness Preference
Your desired doneness also impacts what temperature you should use. For rare to medium rare steaks, lower heat around 300-375°F is ideal to gently cook the interior. Well done steaks need more time over higher heat of 425-475°F to fully cook through. Consider the doneness you’re going for when setting your hot plate.
Hot Plate Capabilities
Not all hot plates heat up to the same maximum temperatures. Smaller, basic models may only reach 375°F at most, while more powerful commercial plates can exceed 500°F. Know the capabilities of your specific hot plate so you can set the right temp within its range. Most average home hot plates do 350-450°F.
Recommended Hot Plate Temperatures for Steak
Taking all those factors into account, here are the recommended hot plate temperature ranges for different steak types and doneness levels:
| Steak Cut | Thickness | Doneness | Ideal Hot Plate Temp |
|---|---|---|---|
| Skirt, flank | 1/2 inch or less | Rare to medium | 300-375°F |
| Ribeye, strip, filet | 1-2 inches | Rare to medium rare | 375-425°F |
| Tenderloin | 2 inches or more | Medium | 400-450°F |
| Any cut | Any | Well done | 425-500°F |
As you can see, thinner steaks need less heat than thick cuts. And the more cooked you want your steak, the higher you should set the hot plate. Use these recommendations as a guide, and adjust up or down slightly depending on your specific steak.
Steps to Cook Steak on a Hot Plate
Once you’ve determined the right temperature for your steak, follow these steps for cooking:
1. Pat the Steak Dry
It’s important to remove excess moisture from the steak’s exterior before cooking. Use paper towels to thoroughly pat both sides dry. The drier the surface, the better the sear.
2. Allow Steak to Come to Room Temp
Take the steak out of the fridge at least 30 minutes before cooking. Letting it come closer to room temp removes chill from the interior and leads to more even cooking.
3. Season the Steak
Season the steak on both sides with salt and pepper or any other spices you want. Getting seasoning onto the meat now gives it time to absorb the flavors.
4. Heat the Hot Plate
Preheat your hot plate 5-10 minutes before cooking. The longer preheat allows the plate to come fully up to temp for an optimal sear.
5. Add Oil or Butter
Coat the hot plate lightly with high smoke point oil like avocado, grapeseed, or canola oil. Alternatively, you can use a bit of butter. The fat prevents sticking.
6. Sear Both Sides
Place the steak on the hot plate. Let it sear undisturbed for 2-4 minutes, until a nice brown crust forms. Flip and repeat on the other side for an evenly seared exterior.
7. Cook to Desired Doneness
Flip the steak over every 1-2 minutes, cooking until it reaches your desired doneness. Use a meat thermometer to test the inner temperature. Or cut into the steak to check visually.
8. Rest the Steak
Once cooked, transfer the steak to a plate and let rest 5-10 minutes. This allows juices to redistribute inward for a moist, tender result.
9. Serve and Enjoy!
Slice into the rested steak against the grain. Serve immediately and savor the hot plate cooked goodness!
Tips for the Best Results
Follow these tips for flawlessly seared, juicy steaks from your hot plate:
– Let the plate fully preheat – don’t rush it.
– Make sure the steak surface is dry before searing.
– Flip the steak only once initially for that nice crust.
– Take steak off heat before final temperature is reached to account for carryover cooking while resting.
– Minimize poking and prodding during cooking for better moisture retention.
– Allow meat to rest after cooking – never slice straight off the hot plate.
Conclusion
The right hot plate temperature is critical for cooking mouthwatering steak. Thinner cuts can be seared at lower heats while thick steaks need high heat for a crusty exterior and properly cooked interior. As a general guideline:
– For rare to medium rare doneness, use 375-425°F
– For a good medium steak, 400-450°F is ideal
– Well done steaks require higher temperatures from 425-500°F
Consider thickness, cut, and doneness preferences when setting your hot plate temp. Preheating evenly, searing the exterior, then cooking to perfection results in the ultimate steak cooked indoors. With the proper temperature and technique, hot plates can rival restaurant quality results.