Best Griddle Pan for Steak: Our Top 10 Picks & Reviews

Introduction

Achieving that perfect, restaurant-quality steak sear at home often comes down to one key piece of equipment: the griddle pan. We’ve brought countless pans into our test kitchen, searing everything from thick ribeyes to delicate fillets, to find the absolute best griddle pan for steak. After extensive testing, one pan stood out for its remarkable balance of performance, versatility, and ease of use. Our top pick is the Jean-Patrique Lazy Pan Divided Grill Pan. Its cast-aluminium body heats quickly and evenly, providing the high, consistent temperature needed for a deep crust, while its superior non-stick surface creates beautiful char lines and makes cleanup a breeze.

Our Top 10 Picks for Best Griddle Pan for Steak

#1 Jean-Patrique Lazy Pan Divided Grill Pan – Best Overall Performance: Versatile, Lightweight, and Effective

From the moment we unboxed the Jean-Patrique Lazy Pan Divided Grill Pan, we understood why it’s become a favourite in so many kitchens. Its cast-aluminium construction strikes an ideal balance, offering the excellent heat distribution you need for a perfect steak sear without the hefty weight of traditional cast iron. In our tests on an induction hob, it heated up swiftly and uniformly, a finding echoed by many users who praised its quick, even heating on gas hobs as well. We seared several sirloin steaks, and the result was consistently impressive: deep, defined grill marks and a beautiful crust. The non-stick surface performed flawlessly; the steaks released effortlessly, and even with marinades, nothing got stuck. This made cleanup refreshingly simple – a quick wash by hand was all it took, a sentiment shared by countless users who called it a “complete game changer”. The included glass lid is a thoughtful addition, useful for finishing off thicker cuts or preventing splatter. We also appreciated its versatility; being oven-safe up to 250°C means you can sear a steak on the hob and then transfer the entire pan to the oven to finish cooking. One word of caution, which we and other reviewers noted: the integrated handles get extremely hot. This is expected for a pan of this design, but using oven gloves is non-negotiable.

#2 LE CREUSET Signature Cast Iron Square Grillit – Premium Choice: Unmatched Heat Retention for Purists

For those who believe nothing beats cast iron for a steak, the LE CREUSET Signature Cast Iron Square Grillit is the gold standard. As soon as you lift it, you feel the quality – and the weight. This is a substantial piece of cookware designed to last a lifetime. In our tests, it took longer to pre-heat than its aluminium counterparts, but once it reached temperature, the heat retention was simply phenomenal. It delivered an incredibly powerful and consistent sear, creating a deep, flavourful crust that other materials struggle to replicate. The enamelled interior, while not truly non-stick, provided a good release once the steak had formed its crust. We found that allowing the pan to cool before cleaning, followed by a soak and a gentle scrub, worked best. However, we must acknowledge that some users have had frustrating experiences with food sticking and difficult cleanup, which can be a steep learning curve with enamelled cast iron. The pouring spouts are a practical touch for draining off excess fat. While the price is a significant investment, for steak enthusiasts who prioritise searing power and durability above all else, the performance of the Le Creuset is hard to argue with.

#3 HAWKINS Q45 Non-Stick Griddle – Best for Flat Searing: Lightweight and Budget-Friendly

While not a traditional ribbed griddle for char lines, the HAWKINS Q45 Non-Stick Griddle earns its place on our list as a fantastic flat-top option for achieving an all-over, uniform crust on a steak. We were impressed by its solid, thick base, which felt much more substantial than its low price would suggest. It performed very well on our induction hob, heating quickly and maintaining an even temperature across its surface. This allowed us to get a beautiful, edge-to-edge Maillard reaction on a flat-iron steak. The low sides make it incredibly easy to get a spatula underneath for a clean flip. While marketed as a ‘tawa’ for Indian breads, its utility as a griddle is undeniable, perfect for pancakes, crêpes, and, in our case, steak. The handle design is a bit unusual, sticking up rather vertically, but it stays cool and out of the way. Our main reservation, shared by several users, is the long-term durability of the non-stick coating. Some reviewers reported the coating peeling or bubbling after several months of use, which is a common trade-off at this price point. For those seeking an affordable, lightweight, flat griddle for smash burgers or an even steak sear, this is a solid choice.

#4 HexClad 30cm Hybrid Fry Pan – Best Hybrid Technology: Innovative but Flawed

The HexClad 30cm Hybrid Fry Pan presents an intriguing concept, aiming to combine the searing power of stainless steel with the convenience of non-stick. The hexagonal design is certainly striking, and the pan feels well-built with a comfortable stay-cool handle. On first use, the surface is incredibly slick, and cleanup is a breeze. However, we quickly encountered a significant design flaw that was also reported by a large number of users: the pan domes in the centre when heated. As we pre-heated it on our induction hob, the centre of the pan visibly rose, causing oil and juices to immediately run to the outer edges. This makes it very difficult to cook a steak in the centre of the pan, as it’s left dry while the fat pools around the perimeter. We had to constantly tilt the pan to redistribute the oil. While it can still achieve a decent sear, the performance is compromised by this warping issue. For a premium-priced product that promises superior performance, this is a major disappointment. While the hybrid surface is tough and metal-utensil safe, the uneven cooking surface caused by the doming prevents us from recommending it for tasks like searing steak where consistent contact is crucial.

#5 FRESH AUSTRALIAN KITCHEN 30cm Ribbed Cast Iron Griddle – Best Traditional Cast Iron: Rugged and Reliable

For those who love the ritual and results of traditional cast iron, the FRESH AUSTRALIAN KITCHEN 30cm Ribbed Cast Iron Griddle is a fantastic, no-nonsense choice. This is a heavy, rugged pan built to take high heat and last for generations. Although it comes pre-seasoned, we followed our standard practice of giving it an additional layer of seasoning in the oven, which we highly recommend for best results. Once properly seasoned and pre-heated, its performance was stellar. The thick cast iron retained heat exceptionally well, delivering a fierce sear and producing dark, defined grill marks on our steaks. The dual-handle design is practical for lifting this heavy pan, especially when moving it from the hob to the oven. However, potential buyers must understand the nature of raw cast iron. Our findings align with user reviews that mention rust appearing after washing; this is not a product flaw but a result of improper care. Cast iron must be dried immediately and thoroughly after washing (we like to place it back on a low heat) and lightly oiled to prevent rust. If you’re prepared for the necessary maintenance, this pan offers unbeatable searing performance at a great price.

#6 INTIGNIS 32 CM Paella Pan with Glass Lid – Most Versatile Pan: Large Capacity for Searing and More

Though marketed as a paella pan, the INTIGNIS 32 CM Paella Pan with Glass Lid proved to be a surprisingly capable performer for searing steak and other large-format dishes. Its generous 32cm diameter provides ample space to cook for a family without crowding the pan. The heavy-duty stainless-steel base distributed heat evenly across our induction hob, and the GREBLON ceramic non-stick coating worked beautifully, allowing us to achieve a nice crust with minimal oil and easy cleanup. We found it to be a fantastic all-purpose pan, transitioning easily from searing steaks to sautéing vegetables. The removable silicone handles are a brilliant feature, making the transition from hob to a hot oven much safer and easier. The included glass lid is also a welcome bonus. However, our testing experience was marred by a slight warping issue. After a few uses, we noticed the pan developed a slight rise in the centre, a problem also reported by some users which can compromise contact with flat hobs. Additionally, a few alarming user reports mention the glass lid shattering during cooking, indicating potential quality control inconsistencies. Despite these concerns, its large size and versatility make it a useful addition to the kitchen.

#7 LE CREUSET Signature Cast Iron Grill 25cm – Best for Solo Cooking: Compact and Powerful

The LE CREUSET Signature Cast Iron Grill 25cm offers all the premium performance of its larger sibling in a more compact, manageable package. This round grill pan is perfect for individuals, couples, or those with limited kitchen space. Made in France from the brand’s signature enamelled cast iron, it boasts the same exceptional heat retention properties. We found it heated evenly and held that heat intensely, allowing us to achieve beautiful caramelization and perfect chargrilled lines on a single large steak. The deep ribs do an excellent job of elevating the meat from its rendered fat, resulting in a cleaner sear. The helper handle is essential for lifting and manoeuvring the pan, given its density. While it doesn’t have a non-stick coating, we found that with proper pre-heating and a light oiling, food release was not an issue. One user shared an impressive story of salvaging the pan after badly burning sauce onto it, a testament to the durability of the enamel. It’s an investment, but for those who want the very best searing performance for smaller meals, this compact powerhouse delivers.

#8 Nutrichef Reversible Cast Iron Griddle Pan – Best Dual-Purpose Design: Space-Saving Versatility

The Nutrichef Reversible Cast Iron Griddle Pan is a brilliant concept for maximising utility in the kitchen. Having a ribbed grill on one side and a flat griddle on the other is incredibly practical, allowing you to go from searing steaks to making pancakes with a simple flip. We tested the ribbed side over two gas burners and found it heated well, creating decent grill marks on our burgers. The cast iron construction provides good heat retention, as expected. However, we urge extreme caution, especially for those with induction or ceramic hobs. We discovered several deeply concerning user reports of the griddle cracking clean in half with a loud ‘pop’ during heating. This suggests potential manufacturing flaws or stresses within the cast iron that can’t handle the rapid, direct heat of some modern cooktops. One user noted it doesn’t work on their induction stove, likely due to the lip preventing full contact. While the versatility is appealing and it may work well on gas or over a BBQ, the risk of catastrophic failure is too significant for us to recommend it without this serious caveat.

#9 Prestige Thermo Smart Grill Pan 28cm – Best for Beginners: User-Friendly Features

The Prestige Thermo Smart Grill Pan 28cm is designed with the home cook in mind, incorporating features to take the guesswork out of cooking. The standout feature is the Thermo Smart heat indicator in the handle, which turns green when the pan reaches the optimal temperature for searing. In our tests, this feature worked as advertised and is genuinely helpful for beginners who might be unsure when to add their steak to the pan. The pan itself is lightweight aluminium, so it heats up quickly. The diamond-infused non-stick surface performed well initially, providing a clean release and making cleanup simple. However, our experience aligns with a number of user reviews that raise questions about its long-term durability. After a few months, some users reported that the “non-stick was no longer non-stick,” with food beginning to burn and stick despite careful use. One user even had the manufacturer deny a warranty claim, attributing the issue to “excessive heat,” which seems counterintuitive for a pan designed for searing. While its initial performance and user-friendly features are good, the potential for rapid decline in the non-stick coating is a significant drawback.

#10 Velaze Cast Iron Griddle Pan – Budget Option: Use with Caution

The Velaze Cast Iron Griddle Pan is a budget-priced, dual-sided griddle that, on paper, seems to offer incredible value. Like the Nutrichef model, it features a ribbed side and a flat side for maximum versatility. However, based on our experience and an overwhelming number of user reviews, this product suffers from severe quality control issues. We read numerous reports, and some users even provided pictures, of the griddle arriving rusty, warped, or with black paint flaking off right out of the box. More alarmingly, just like the other reversible model we tested, there are multiple accounts of the griddle cracking loudly and breaking during its very first or second use, even on moderate heat. One user described how it cracked with such force they thought their hob had exploded. While some users have had success with it, particularly for camping or BBQ use where perfect flatness is less critical, the high prevalence of significant defects makes it a risky purchase. The potential for it to crack while hot poses a serious safety hazard. We cannot in good conscience recommend this product due to the high likelihood of receiving a faulty or dangerous item.

The Ultimate Buyer’s Guide

Key Factors to Consider

When choosing the best griddle pan for steak, several factors come into play. Material is paramount; cast iron (both raw and enamelled) offers superior heat retention for a deep sear, while cast aluminium heats faster and is much lighter. Surface is another key choice. A ribbed surface creates classic grill marks and allows fat to drain away, while a flat surface provides more contact for an even, all-over crust. Consider the size based on your household needs and hob space, and ensure the pan is compatible with your cooktop, especially if you have an induction hob.

Cast Iron vs. Non-Stick for Searing

This is the classic debate. Cast iron is the purist’s choice. It can withstand and hold extremely high temperatures, which is essential for the Maillard reaction that creates a deep, flavourful crust on a steak. However, it’s heavy and requires maintenance (seasoning) to prevent rust and develop non-stick properties. Non-stick pans, like our top pick, offer incredible convenience. They require less oil, release food effortlessly, and are a dream to clean. Modern high-quality non-stick pans can now handle sufficiently high heat for a great sear, though they may not achieve the same intense crust as perfectly seasoned cast iron.

Common Mistakes to Avoid

To get the most out of your griddle pan, avoid these common errors. First, not pre-heating the pan properly. A griddle pan must be smoking hot before the steak touches it. Second, overcrowding the pan. Cooking too many steaks at once will lower the pan’s temperature, causing them to steam rather than sear. Cook in batches if necessary. Third, moving the steak too much. Place the steak on the hot pan and leave it alone to form a crust before flipping. Constant fiddling prevents a good sear from developing.

Frequently Asked Questions

How hot should a griddle pan be for the perfect steak sear?

For a perfect sear, your griddle pan should be extremely hot. A good rule of thumb is to heat it on a medium-high setting for 5-10 minutes until it just begins to smoke lightly. You can test the heat by flicking a drop of water onto the surface; if it sizzles and evaporates instantly, the pan is ready.

Is cast iron or non-stick better for cooking steak?

Both have their merits. Cast iron offers unparalleled heat retention, which creates a deep, intense crust. It’s the choice for steak purists. High-quality non-stick offers convenience, requires less fat, and makes cleanup much easier while still being able to produce excellent grill marks and a good sear.

How do you get defined grill marks on a steak?

First, ensure your pan is thoroughly pre-heated. Pat your steak completely dry and lightly oil the steak itself, not the pan. Place the steak on the hot ridges and press down gently for a few seconds. Most importantly, do not move it for at least 2-3 minutes to allow the char lines to form before flipping.

Should you put oil in the pan or on the steak?

For high-heat searing on a griddle pan, it’s best to lightly coat the steak with a high-smoke-point oil (like rapeseed or sunflower oil) rather than putting oil in the pan. This ensures even coverage and prevents the oil from pooling and burning in the pan’s channels before you’ve even started cooking.

How long should you cook a steak on a griddle pan for medium-rare?

For a typical 1-inch thick sirloin or ribeye, aim for about 2-3 minutes per side for medium-rare. However, the best way to guarantee perfection is to use a meat thermometer. A medium-rare steak should have an internal temperature of around 55-57°C (130-135°F).

Can you cook a thick cut of steak on a griddle pan?

Yes, you can. A great technique for thick cuts (over 1.5 inches) is the reverse sear. You can start the steak on the griddle pan to get a beautiful crust (about 2 minutes per side), and then transfer the entire pan to a pre-heated oven (around 180°C) to finish cooking to your desired internal temperature without burning the outside.

What is the best way to clean a griddle pan after cooking steak?

While the pan is still warm (but not searing hot), use a scraper to remove any large bits. Then, add hot water and let it sit for a few minutes. For non-stick pans, a simple wipe with a soft sponge is usually enough. For cast iron, use a stiff brush and hot water. Avoid harsh soaps on raw cast iron. Always dry your cast iron pan completely, either by hand or on a low heat, and apply a thin layer of oil to maintain the seasoning.

Conclusion: Our Final Recommendation

After rigorous testing and evaluation, we confidently stand by our top pick. The Jean-Patrique Lazy Pan Divided Grill Pan is the best griddle pan for steak for the vast majority of home cooks. It masterfully combines the essential elements for success: the lightweight and even-heating properties of cast aluminium, a durable non-stick surface that delivers impressive sear marks with minimal fuss, and the crucial versatility to work on any hob and in the oven. It removes the intimidation factor of heavy cast iron while delivering results that will elevate your home-cooked steaks to a new level. For its outstanding all-around performance and ease of use, it is our definitive recommendation.