With its ample cooking surface and excellent heat retention, our Carbon Steel Griddle helps bring some of the intense charring and smoky flavor of outdoor grilling to your kitchen. From Johnny cakes with sorghum-glazed bacon to whole blackened snapper, each of these chef-crafted recipes makes maximal use of the griddle’s mighty stovetop searing power until it's time to take it back outside.
Spanish-Style Grilled Shrimp with Garlic Butter
Kicking off the list is a super summery, tapas-inspired grilled shrimp recipe with garlic butter. In Spain (and in this recipe), shrimp are typically cooked tails—and often heads—on for a juicier bite. Round out your meal with rice and salad, or maybe a classic pan con tomate, coupled with the Spanish Kalimotxo for a full at-home tapas experience.
Smash Burgers
There's no way we could in good conscience publish a griddle recipe roundup without smash burgers on it. Consistently one of our most popular recipes, this version features ground chuck with a 80/20 lean to fat ratio, though you can swap in a fattier cut like short rib or brisket if you prefer.
Pro tip: use the Grill Press to smash the patties completely flat on the Griddle and enjoy the perfectly crispy, lacy edges.
Lemon Blueberry Pancakes
We love adding fragrant lemon zest to any blueberry-centric recipe, so it seemed like a natural addition to pancakes. In this recipe, Made In Culinary Director Rhoda Boone griddles the cakes in butter for crisp, caramelized edges, reminiscent of our favorite diner flapjacks but served in the comfort of our own kitchens.
Chicken Fajita Quesadillas
Instead of picking between fajitas and quesadillas, we suggest making the best of both worlds. Perfect for lunch, dinner, or appetizers for a crowd, these come together beautifully using the large surface area and direct heat of our Carbon Steel Griddle.
Lamb Chops with Mint and Pistachio Salsa Verde
Instead of firing up the grill, using the Carbon Steel Griddle on the stovetop for this recipe imparts the same smoky, flame-kissed flavor without the mess. A piquant herb relish—aka Italian salsa verde—is a perfect foil for rich, gamy lamb; and no, you don’t have to wait until spring (or Easter) to make this.
Smashed Potatoes with Dirty Martini Chimichurri
In this elevated take on smashed potatoes, Creative Culinary Director Rhoda Boone dares to ask: why keep the briny flavors of a dirty martini relegated to a drink? Combining fragrant herbs, three kinds of olives, and a nip of gin creates the perfect counterpoint to Griddle-crispy potatoes, resulting in an unforgettable appetizer.
Blackened Red Snapper with Dirty Rice
A heady spice rub enhances the earthy, smoky flavors of griddled fish in this recipe, which comes to us from Chef Amanda Turner of Austin’s Olamaie. Serve with andouille-studded dirty rice on the side, or with buttered grits—both work beautifully.
French Toast with Strawberry-Rhubarb Compote
We love using the Griddle for all sorts of breakfast recipes, and French toast is no exception. This springy version pairs cardamom-spiced custard with strawberry-rhubarb compote, resulting in an unforgettable, decadent brunch that comes together in less than an hour (but tastes like it took far longer).
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- Carbon Steel Griddle
- Griddle + Press + Lid
- $299$357Save $58(16% off)
Thankfully, our Carbon Steel Griddle is about as dependable as they come, whether used indoor or out. So instead of wishing the days away until it's grilling season again, think of all the gooey cheese, fluffy pancakes, and, yes, smash burgers you can eat year-round thanks to the Griddle.
