These are the workhorses of your cooker and because they come in direct contact with your food, they need to be clean. Start by removing the cool grates and wiping or brushing off as much of the big, loose debris as you can with a mesh or nylon scrub pad or a brush. In a sink or large bucket, mix up a sudsy solution of a grease-cutting dish liquid, like Dawn, and hot water and place the grates in to soak. If they don’t completely fit in, immerse one half, soak, then flip it over to get the other side. After soaking 15 to 30 minutes, put on some rubber gloves (like GH Seal holder, Playtex) and scrub the grates clean with a sturdy grill brush or scrubbing pad. Take extra care with porcelain grates, because you don't want to damage them.
After your new griddle is squeaky clean, it’s time to darken it up! This is where we transform the griddle top into a blackened, non-stick perfect cooking surface. So, turn on the burners to the max and let the heat do its thing. After 10-15 minutes, you’ll notice the griddle top will start to brown. Once you see the color change, move on to the next step.
If you're all right with all that and want to give this method a try, here's how: Pat the meat dry with paper towels and sprinkle both sides of the steaks generously with Kosher salt. Be sure to get the salt on the edges of the steaks as well. That's 1½ inches of surface you definitely want to cover. Press the salt crystals into the meat with your hands.
Clean out the burners and venturi tubes. The venturi tubes are the pipes that go out from the burners and connect to the grill control valves. These tubes allow the air and gas to mix together, altering the intensity of the flame. Remove the burners and venturi tubes, and place a hose head at one end of the tube. Turn the water on to clear out any debris or insects that could have gotten inside.
Transfer the steaks to cooling racks with a sheet pan or cookie sheet underneath, cover the whole tray with plastic wrap and stick them in the fridge. Take them out about 30 minutes before cooking, pat them dry again with paper towels (because the salt will pull out some juices), season with freshly ground black pepper (press the pepper into the meat as you did with the salt) and then grill as you normally would. We'll talk more about black pepper in a moment. As for patting the steaks dry, a dry steak will form a browner crust when it's cooked.
Love the beauty of a darkened griddle? We love it too, and we want you to make it right with this ‘all you need to know’ seasoning guide. Follow these steps, so you coat the griddle plate correctly and make your Blackstone last a lifetime. And why do you need to season your griddle? For one main reason – your food won’t stick on the metal plate and make a mess. Also, a griddle that’s grimy and full of sticky crumbs and stains ain’t pretty. Oh and don’t forget – seasoning adds a coat of oil that brings more flavor to every meal. It helps lock in the taste in all that seared meat n’ veggies. So take out your oil and let’s get your griddle blackened and seasoned to perfection!
Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.
It seems that people approach grilling steak one of two ways: either in a casual manner or paying perhaps too much attention. Some will heat the grill with abandon, throw the steaks on, flip once, then pull them off, and serve; others will fret and worry, cutting into the meat every two seconds wringing their hands over whether the meat is done or not. Both techniques do have some merits but a method somewhere in the middle is ideal.
Reassemble the grill, then turn it on to its highest temperature setting and close the hood. There may even be a cleaning level on your burner dials. After a few minutes, open the lid and scrape the grates vigorously with a non-bristle metal grill brush. One I particularly like is the $15 Grill Bristleless Scraper from Taylor. This brush has multiple surfaces and edges to attack and remove grime from grill grates. It even has a handy bottle opener.
Check the fuel lines for visible defects. If any fuel lines have unmistakable damage (like rips, holes, cracks), replace the parts immediately before your next use of the grill. Also be sure that any fuel lines have a smooth trail. You don’t want any of your fuel lines to be bent, because that will prevent the gas from flowing correctly. Check the exterior of the gas tank for any damage as well; things like dents, erosion, punctures, or any evident signs of damage. If you find areas that have obvious damage, you could potentially have a gas leak.