Griddle pan or frying pan for steak?

There are few kitchen debates as persistent (and as delicious) as the one about how best to cook a steak. Some swear by the classic frying pan: a flat, responsive surface that sings when the meat hits it. Others argue that the griddle pan — with its ridged, char-marking surface — gives steak the satisfying “grill” look and flavour you’d expect from a barbecue, but with the control of a stove. Which is best? The short answer is: it depends. The long answer is everything that follows — from science to seasoning, from health benefits to practical tips, and yes, a close look at the Pep Griddle Pan as an example of what a modern griddle can offer.

This article talks about the key differences between griddle and frying pans, the cooking science behind perfect steak, how different pan materials influence results, cleaning and maintenance, and why a griddle pan can be a healthier option for some people. We'll also include practical step-by-step cooking methods so you can choose the approach that suits your taste and kitchen.

What’s the difference: griddle pan vs frying pan?

At first glance the two might look similar — both are pans you can use on a hob to cook steak. The functional differences come down to surface shape and the cooking effect that creates.

Frying pan (skillet)

• Has a flat, smooth cooking surface.

• Promotes maximum contact between meat and metal for consistent searing.

• Excellent at forming a classic brown crust (the Maillard reaction).

• Works brilliantly with sauces because liquids spread evenly across the base.

• Usually available in many materials: stainless steel, cast iron, non-stick, aluminium.

Griddle pan

• Has raised ridges running across the base; sometimes the ridges are shallow, sometimes pronounced.

• Produces charred grill lines and the visual appeal of a barbecue.

• Allows rendered fat to run away from the meat and collect in the channels between ridges.

• Can create more contrast between charred lines and slightly less-cooked troughs, which some people love for texture and presentation.

• Frequently made in materials like cast iron or aluminium, to keep heat steady.

Both pans can make excellent steak. The “best” utensil depends on what you prioritise: even, full-surface crust and easy pan sauce development (frying pan), or barbecue-like char lines and some fat drainage (griddle pan).

The science of searing — what you want from a pan

Good cooking is applied chemistry. Two phenomena are especially important for steak:

1. Maillard reaction (browning):
This is the flavour-generating browning of proteins and sugars that happens at high heat. You want a pan that can get very hot and maintain that heat when the steak is added. A smooth frying pan gives full contact and therefore an even Maillard crust across the whole surface that touches the meat.

2. Heat retention and conductivity:
Thick, heavy pans (cast iron, heavy gauge steel) hold heat better than thin, cheap pans. When a cold piece of meat hits a hot pan the temperature drop should be minimal; that keeps the surface temperature high enough to brown rather than stew the steak. So material matters more than whether the surface is ridged or flat.

A griddle pan can reach searing temperatures just as a frying pan can — many are cast iron — but because only the ridges contact the meat, the surface area in direct contact is smaller. That means the seared lines are intensely charred while the troughs between ridges cook slightly less quickly. Some people prize that contrast.

Materials: which pan material gives the best steak?

Cast iron (both griddle and frying pans):

• Excellent heat retention; great for searing.

• Can be used on hob, in oven, and on certain hobs such as induction if it’s compatible.

• Requires seasoning if bare cast iron, but a well-seasoned cast iron griddle will develop a semi-non-stick patina and lovely flavour.

Stainless steel frying pans:

• Lightweight stainless may be less forgiving at maintaining heat, but premium tri-ply or multi-ply stainless pans with an aluminium or copper core are superb for even heating.

• They won’t be non-stick; you need a bit of oil and good technique to prevent sticking, but they can deliver a beautifully caramelised exterior.

Non-stick frying pans:

• Very convenient and easy to clean, can tolerate high searing temperatures without damage. Lightweight without compromising performance.  

Enamelled cast iron:

• Combines cast iron heat retention with easier maintenance (no seasoning).

• Good for both griddles and smooth pans, although ridged enamelled griddles are less common.

Carbon steel:

• Light relative to cast iron, heats quickly and can be seasoned like cast iron. 

The Pep Griddle Pan — an example worth knowing

For the purposes of this guide, let’s use the Pep Griddle Pan as our example of a modern, consumer-friendly griddle. There are two options a Square and Round. Both the Pep Griddle Pans represent the characteristics home cooks look for in a ridged pan:

• A heavy base that retains heat well, so it sears rather than steams.

• Prominent ridges that create attractive char lines and help fat run away from the meat.

• A flat footprint so it sits stably on a domestic hob.
  

Whether the Pep Griddle Pan is an off-the-shelf brand you already own or a hypothetical model you’re considering, the features to look for are the same: weight, ridge depth, and material. A good Pep-style pan will let you produce steaks with those grill cross-hatched sear marks while still delivering deep flavour.

Which pan is better for steak — practical comparison

Here’s a compact comparison to help you choose:

Frying pan — strengths:

• Even contact → even crust across the whole surface that touches the meat.

• Ideal for developing pan sauce from fond (brown bits).

• Easier to control and flip, and often has gentler heat distribution for thick cuts cooked to medium-rare through to medium.

Frying pan — limitations:

• Less visual “grill” effect; no char lines unless you use a torch.

• Fat stays under the steak (useful for basting, but not for draining).

Griddle pan — strengths:

• Beautiful char lines and grilled look.

• Ridges allow fat to drain away, reducing the amount of fat that the steak sits in.

• Can create a contrast of intensely charred edges and juicier troughs — textural variety.

Griddle pan — limitations:

• Less overall surface contact → crust forms only on ridged areas.

• If you want a pan sauce from the fond, griddle troughs make it a bit trickier to deglaze cleanly.

• Can spit more depending on how fat drains.

In short: choose a frying pan if you prioritise an even crust, saucing and full contact browning; choose a griddle if you want grill lines, some fat drainage, and a more “barbecue” character.

Practical how-to: fry-pan method for a perfect steak

This is a classic technique for a 2.5–3 cm (1–1¼ inch) thick steak. Adjust times for thicker cuts.

1. Bring the steak to room temperature: take the steak out of the fridge 30–60 minutes before cooking. Pat dry thoroughly with kitchen paper. Moisture is the enemy of a good sear.

2. Season generously: salt shortly before cooking (15–30 minutes or right before) and freshly ground black pepper after searing if you prefer. Salt draws out moisture if left too long, but a short rest is fine.

3. Choose your fat: use an oil with a high smoke point (coconut, or olive oil). Add a knob of butter later for flavour if you like.

4. Preheat the pan: use medium–high to high heat until smoking hot. A heavy pan should be hot enough that a sprinkle of water sizzles and evaporates immediately.

5. Sear: place the steak in the pan and don’t move it for about 1½–2 minutes (for rare) or 2–3 minutes (for medium-rare), then flip and repeat. Times vary by thickness and stove.

6. Baste (optional): in the last minute add a knob of butter, smashed garlic and thyme; tilt the pan and spoon the flavoured butter over the steak.

7. Check internal temperature: rare ≈ 50–52°C, medium-rare ≈ 55–57°C, medium ≈ 60–63°C. Remove the steak a few degrees below the target because it continues to rise while resting.

8. Rest: tent loosely with foil and rest for 5–10 minutes before slicing against the grain.

Practical how-to: griddle-pan method for steak

1. Prep and temperature: same as above — room temperature steak, dry and seasoned. Preheat the Pep Griddle Pan or your chosen griddle until very hot.

2. Oil the steak, not the pan: with ridged surfaces, oiling the steak helps lucidity in the sear but be conservative to reduce smoking.

3. Place and press gently: lay the steak across the ridges so you get good contact. Don’t move for 2–3 minutes; flip and rotate to create crosshatch lines if desired (flip once or twice only).

4. Fat drainage: the ridges will lift the steak and let some rendered fat run between them — this reduces the amount of fat the steak is sitting in.

5. Finish and rest: check internal temp and rest as above. If you want a more evenly seared whole surface, finish briefly on a flat frying pan or in a hot oven.

A neat trick: start on a griddle to get the char lines and flavour, then finish in a preheated oven for even heating through thicker steaks.

Health benefits of cooking steak with a griddle pan

It may seem counterintuitive that a pan associated with “char” could be healthier, but there are concrete reasons why a griddle pan can be a better option for people thinking about nutrition and fat intake.

1. Fat drains away:
Because the ridges lift the meat above the base of the pan, rendered fat can flow down into the grooves. This means the steak isn’t sitting in its own fat while cooking, and less excess fat makes it into the finished dish — useful if you’re watching saturated fat intake.

2. Less added oil required:
Many griddle pans, especially ones like the Pep Griddle Pans, have surfaces that require little added oil. You can get a satisfying char without generous oiling, which reduces extra calories.

3. Opportunity for leaner cuts:
The intense high-heat contact on the ridges makes leaner cuts (e.g., minute steak, rump) more palatable because the char adds perceived richness through flavour, meaning you might be satisfied with a leaner piece and less added butter or sauce.

4. Controlled portioning and visual satisfaction:
We eat with our eyes: the attractive char lines and “grilled” appearance can make smaller portions feel more indulgent, which may help moderation.

5. Better vegetable pairings:
Griddles are ideal for quickly charring vegetables and peppers, encouraging a plate built around veg rather than heavy sides. A steak with a generous portion of grilled veg is a more balanced, health-forward meal.

 

Tips to keep steak healthy without sacrificing flavour

• Choose leaner cuts or trim visible fat if you want to lower saturated fat. Ribeye and sirloin have different fat profiles; choose accordingly.

• Use marinades that include acid and herbs — they can reduce the formation of harmful compounds and add flavour without extra fat. Ingredients like lemon juice, vinegar, garlic and rosemary are classic.

• Avoid excessive charring: savour the flavour of browning but remove blackened, burnt edges.

• Cook to the right doneness: overcooking increases the formation of some undesirable compounds and dries out the meat, prompting you to add more sauces or fats.

• Incorporate plenty of vegetables: charred asparagus, mushrooms, courgettes or a leafy salad with a vinaigrette make the plate more nutrient-dense.

• Serve with lighter sauces: a squeeze of lemon or a light chimichurri often beats cream-based sauces for flavour and health.

Cleaning and caring for your pans

Cast iron griddle care:

• After cooking, while the pan is still warm, wipe out excess oil and debris with kitchen paper.

• Avoid soap if your pan is well-seasoned; hot water and a stiff brush usually do the trick. Dry thoroughly and apply a light film of oil to protect the seasoning.

• If bits are stuck, simmer water in the pan briefly to loosen them, then scrape and dry.

• Re-season as necessary to maintain the non-stick patina.

Enamelled cast iron:

• Can use mild detergent and doesn’t need seasoning. Avoid metal scouring pads that could scratch enamel.

Stainless steel frying pan:

• Soak to loosen stuck fond; use hot water and detergent. A baking soda paste can help remove burnt residue without damaging the metal. Avoid abrasive cleaners on polished surfaces.

Non-stick:

• Use gentle cleansers and soft sponges to preserve the coating. Avoid high temps that degrade the non-stick surface.

Always consult manufacturer instructions if you own a branded pan; modern pans sometimes have particular cleaning guidance.

Presentation, slicing and serving

How you rest and slice your steak is just as important as how you cook it. Resting allows the juices to redistribute — cut too soon and the plate will be a puddle. For thicker steaks, rest 8–10 minutes; for thinner steaks 5 minutes is usually sufficient.

Slice against the grain to shorten muscle fibres and make each bite tender. With a griddle-marked steak the diagonal crosses from crosshatch give a very photogenic look when plated — ideal for guests or a dinner where presentation matters.

Serve with a sprinkle of flaky sea salt, a drizzle of good olive oil or a small knob of herb butter if you prefer indulgence. Balance the plate with plenty of vegetables — grilled, steamed or a simple salad.

Final thoughts — choose what fits your cooking style

There’s no single “best” pan for steak; both griddle and frying pans have legitimate claims and deliver excellent results when used with the right technique:

• Choose a frying pan if you want an even crust, easy pan sauce, and absolute control over the searing surface.

• Choose a griddle pan (think Pep Griddle Pan) if you want barbecue-like char marks, some fat drainage, and a slightly drier, crispier exterior on the ridges with juicy meat in the troughs.

If you’re torn and many cooks are buy both. Use the griddle for summer-style, grill-like steaks and veg, and the frying pan for sauced dishes, butter-basted steaks, or when you’re finishing a thick cut in the oven. If you can have only one, opt for a heavy-base pan (cast iron or quality multi-ply stainless) because heat retention matters more than the ridges. A heavy frying pan will beat a thin griddle every time for consistent results.

Above all, the best pan is the one that helps you produce the steak you enjoy eating. With the right heat, the right cut, and a willingness to rest the meat, both frying pans and griddle pans can make a weeknight or special supper shine. Try both, learn their quirks, and let your taste not the argument,  be the final judge.

Happy cooking, may your steaks be seared, rested and delicious.