Skip the steakhouse and enjoy a perfectly tender and juicy ribeye, New York strip, or Porterhouse steak right at home. The high-heat cooking surface of a flat top grill is ideal for quickly searing steaks and creating a beautiful crust in less than 30 minutes! With our tips for how to cook steaks on a Blackstone griddle and step-by-step recipe, it’s easy to get just the right temperature every time.
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Why we love to cook steak on a griddle
When cooking steak on Blackstone temperature-controlled grill you are practically guaranteed to enjoy meat that’s to your preferred level of doneness, every time!
And it’s super easy to change the temp as needed, so everyone can have their steaks cooked just the way they like with no fuss.
Speaking of the flat top, what we absolutely love the most about the Blackstone is that it offers an even cooking surface.
A griddle also heats up very quickly – which is great if you want a hearty meal even on a busy weeknight. The Blackstone preheats in about 10 minutes.
So, from start to finish, the complete Blackstone steak recipe takes only 30 minutes to make. Yes, that even includes rest time!
Blackstone griddle is a great way to cook steaks and serve them with your favorite restaurant-style rustic sides for an impressive dinner that’s practically effortless to make!
Ingredient Notes and Substitutions
- Steak – We used thin-cut ribeye, but you can use New York strip, or porterhouse if preferred.
- Seasonings – This recipe uses salt, garlic powder, and pepper. However, you can also use other seasonings such as sea salt, kosher salt, and black or white pepper.
Wondering which cut of meat to pick for cooking steak on the Blackstone griddle? See this article on how to choose a great steak.
Love beef recipes? Try our Crock Pot Swiss Steak, Crock Pot Cube Steak, and Short Rib Rigatoni.
Kitchen Tools Needed
- Blackstone Griddle (or flat top griddle)
- Grilling Tongs
- Instant-read Thermometer
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Cooking Steak on Blackstone Griddle
First, remove the steaks from the refrigerator and pat them dry with paper towels.
Then, sprinkle seasonings on the steak with salt and pepper or your favorite all purpose seasoning.
Next, lightly press the seasonings into the meat or cover it with plastic wrap.
After that, let the steak rest on a platter while the grill preheats. Preheat the griddle on high for about 10 minutes.
Once the grill is ready, it’s time to cook!
- Place the steaks on the griddle surface, then reduce the heat to medium. Sear the steaks for about 2 minutes on each side, flipping and searing the other side until a brown crust forms.
2. Check the internal temperature of the steaks every 1-2 minutes (depending on the thickness of your steaks). Turn the steaks until they reach an internal temperature of 140ºF (or see the tips below for your desired doneness of the meat).
Tip: the temp of the steaks will increase at least 5ºF after grilling.
3. Remove the steaks from the Blackstone griddle and let them rest off the griddle for about 5-10 minutes before serving.
Recipe Tips for the Best Steak
- Choose cuts of steak that are well-marbled and 3/4″ – 1″ thick. I recommend Ribeye steaks for this reason. New York strip and Porterhouse are also great terrific options.
- Dry the surface of your steak with a paper towel before seasoning them with salt and pepper or all-purpose seasoning. This will help to get a perfect sear and crust for an amazing texture. Let the steaks sit at room temp while your grill preheats.
- Preheat your Blackstone on high. Get your griddle smoking hot before adding your meat. The high heat cooking will give your steaks the perfect crust and sear in all those wonderful juices.
- To check for doneness, insert a meat thermometer through the side of the steak. The tip of the probe should hit in the center while avoiding bone or fat.
- For the perfect temp, remove steaks from heat when the thermometer registers 5°F lower than the desired doneness. The temperature of the steaks will continue to rise after cooking.
- Let the steaks rest for 10-15 minutes after pulling them off the griddle before serving. This time is essential for the hot juices to resettle throughout the meat.
Frequently Asked Questions
Is it better to cook steak on a grill or griddle?
While the grilled steak is a classic cooking method, truly nothing beats the perfectly even cook of a griddle. You have complete temperature control, and the meat isn’t infused with any added tastes that typically are associated with charcoal grills. Plus, there’s no worry about the weather when you’re inside while cooking on a Blackstone griddle!
What is the Best Temp to Cook Steak on a Blackstone Griddle?
Set the griddle to High heat (approximately 450+ degrees) to get that perfect seared steak crust.
How Long Do you Cook steak on a Blackstone?
- Medium rare – 2 minutes per side
- Medium – 2 to 3 minutes per side
- Medium well – 3 to 4 minutes per side
- Well done – 4 to 5 minutes per side
What Side Dishes go with Ribeye steak?
Pair the steak with our rice recipes like Basmati rice, brown rice, Blackstone fried rice, or a hearty potato side dish like garlic mashed potatoes or these delicious loaded potatoes.
A crisp kale salad or pasta salad is also a great idea to bring a pop of freshness to the grill party.
You can also use this steak or your leftovers for cooking Fajitas.
And don’t forget the homemade old fashioned yeast rolls or sourdough bread for the full steakhouse experience!
How long do leftovers last?
Blackstone ribeyes will keep well for up to 3 days in the refrigerator. Let the meat cool completely, then wrap it in plastic wrap or transfer it to an airtight container before placing it in the fridge.
More Blackstone Recipes you’ll love
- Blackstone Fried Rice
- Blackstone Chicken Fried Rice
- Blackstone Vegetables
- Teriyaki Chicken Pineapple Bowls.
- Blackstone Fajitas
- Blackstone Crunchwrap
Easy Recipe for Cooking Steak on Blackstone Griddle Grill
Blackstone Griddle Steak
- flat top griddle grill (like Blackstone)
- grilling tongs
- instant-read thermometer
- 4 beef steaks, about 1" thick (well marbled steaks like Ribeye, New York Strip, Porterhouse work best)
- 2 teaspoons salt
- 1 teaspoon granulated garlic powder
- ½ teaspoon pepper
- Remove the steaks from the refrigerator and pat them dry with paper towels. Liberally sprinkle steak with the seasonings. Press seasonings into meat or cover with plastic wrap. Let the steak rest on a platter while the grill preheats.
- Preheat the griddle on high for 10 minutes. Add steaks to the griddle. Turn down the heat to medium. Sear the steaks until a brown crust forms (about 2 minutes) then flip and sear the other side.
- Check the internal temperature of steaks every 1-2 minutes. Continue turning the steaks until they reach an internal temperature of 140ºF (or your desired internal temperature – see notes below). Steaks will increase at least 5ºF in temperature after grilling.
- Remove steaks from the Blackstone griddle and let them rest off the griddle for 5-10 minutes before serving.
- Dry the surface of your steak before seasoning. This will help to get a perfect sear and crust for an amazing texture. Let the steaks sit at room temperature while your grill preheats.
- Preheat your Blackstone on high. Get your Blackstone Griddle smoking hot before adding your meat. The high heat cooking will give your steaks the perfect crust and sear in all those wonderful juices.
- Insert the thermometer through the side of the steak, the tip of the thermometer in the center avoiding bone or fat.
- Remove steaks from heat when the thermometer registers 5°F lower than the desired doneness. The temperature of the steaks will continue to rise after cooking.
- Rare 125ºF
- Medium Rare 135ºF
- Medium 145ºF
- Medium Well 150ºF