Cooking steak on Blackstone is one of the best ways to enjoy a juicy, perfectly seared steak with rich flavor and a crisp crust. This flat-top grill method gives you total control over heat, which means no flare-ups, just even cooking and a restaurant-quality sear, and can be made in just 30 minutes.
Grilling a steak on Blackstone delivers impressive results thanks to the flat top’s steady, high heat. This setup helps create a rich crust while keeping the center tender and juicy. Many fans of steaks on Blackstone love how the entire surface makes full contact with the meat, locking in juices without needing extra oils or marinades. It’s a reliable way to cook multiple steaks evenly, which makes it great for hosting or family meals.
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Why We Love This Steak on Blackstone
- When cooking steak on a 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 meat 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 flat-top griddle also heats up very quickly like a grill – which is great if you want a hearty meal even on a busy weeknight. They preheat in about 10 minutes.
So, from start to finish, the complete steak on Blackstone recipe takes only 30 minutes to make. And that includes rest time!
The Blackstone griddle is a great way to cook meats like ribeyes and serve them with your favorite restaurant-style rustic sides for an impressive dinner that’s practically effortless to make!
If you’re into bold, beefy flavor, don’t miss our favorite chuck eye steak recipes—easy to make and incredibly satisfying.
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. Or a blend of them like Kinder’s The Blend.
Wondering which cut to choose for cooking steak on the Blackstone griddle? See this article on how to choose a great steak.
Recipe Variations
- Herbed butter basted steak: Once you season steaks and get that first side seared to a good crust, add a few sprigs of fresh thyme, rosemary, and smashed fresh garlic to the griddle. As the butter melts, use a spoon to baste the steak for extra flavor. This restaurant-style touch brings a rich, savory finish to your cook.
- High heat new york strip: Use New York strip steaks for bold beefy flavor and a perfect good sear. Coat the griddle with canola oil, a high smoke point fat, to help develop a golden crust. Season with black pepper and fresh herbs to enhance the flavor without overpowering the meat’s natural richness.
- Frozen steak method: Yes, you can griddle a frozen steak! Just lower the heat after the initial sear to allow the inside to come to temp slowly. This is a great chef-approved hack if you’re short on prep time. Use herbed butter toward the end to keep the steak juicy and delicious.
- Pellet grill finish with eggs on the side: After you sear your steaks on the griddle, finish them on a pellet grill for smoky depth. Pair the finished steak with fried eggs for a hearty brunch or steak-and-eggs dinner that packs serious taste.
Equipment Used in This Recipe
- Blackstone Griddle (or flat top griddle)
- Grilling Tongs
- Instant-read Thermometer
How to Make Steaks on Blackstone
- First, remove the beef from the refrigerator and pat dry with paper towels.
- Then, sprinkle on the seasonings – we used Kinder’s The Blend – 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. Searing and cooking steak on Blackstone for about 2 minutes on each side, flipping and searing the other side until a brown crust forms.
- Check the internal temperature every 1-2 minutes (depending on the thickness). Continue cooking until they reach an internal temperature of 140ºF (or see the tips below for your desired doneness of the meat).
🎯 TFN Pro Tip
Remember, the temp of the meat will increase by at least 5ºF after grilling.
- Remove the steaks on Blackstone and let them rest off the griddle for about 5-10 minutes before serving.
Recipe Tips for the Best Steak
- Choose cuts that are well-marbled and 3/4″ – 1″ thick. I recommend ribeye for this reason. But, New York strip and Porterhouse are also great terrific options.
- Dry the surface with a paper towel before seasoning it 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 steak the perfect crust and sear in all those wonderful juices.
- To check for doneness, insert a meat thermometer through the side of the meat. The tip of the probe should hit in the center while avoiding any bone or fat.
- For the perfect temp, remove beef from heat when the thermometer registers 5°F lower than the desired doneness. The temperature 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.
Serving Suggestions
Pair the steak with our rice recipes like basmati rice, brown rice, Blackstone fried rice, or a hearty potato side dish like this delicious loaded potatoes.
A crisp kale salad is also a great idea to bring a pop of freshness to the grill party. Or a refreshing fruit like pineapples.
And don’t forget the homemade easy yeast rolls recipe or sourdough bread for the full steakhouse experience!
Recipe FAQs
While the grilled steak is a classic cooking method, truly nothing beats the perfectly even cooking 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.
Set the griddle to High heat (approximately 450+ degrees) to get that perfect seared steak crust, then lower the temperature to finish cooking.
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
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 Griddle + Grilling Recipes…
- Shrimp Hibachi
- Grilled Rockfish Tacos
- Taco Bell Crunch Wraps On Blackstone
- Recipe For Chick Fil A Grilled Chicken Nuggets
If you tried this steak on Blackstone recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cooking Steak on Blackstone
Equipment
- flat top griddle
- tongs
- instant-read thermometer
Ingredients
- 4 ribeye steaks or other well marbled steak like Porterhouse, about 1 inch thick
- 2 teaspoons salt
- 1 teaspoon granulated garlic powder
- ½ teaspoon pepper
Instructions
- Remove the steaks from the refrigerator and pat them dry with paper towels. Liberally sprinkle with the seasonings, pressing them into the meat or cover with plastic wrap. Let the beef rest on a platter while the grill preheats.
- Preheat the griddle on high for 10 minutes. Add meat to the griddle, turning down the heat to medium. Sear them until a brown crust forms (about 2 minutes) then flip and sear the other side.
- Check the internal temperature every 1-2 minutes. Continue turning the steaks until they reach an internal temperature of 140ºF (or your desired internal temperature – see notes below). Remember that they will increase at least 5ºF in temperature after grilling.
- Remove steaks from the Blackstone and let them rest off the griddle for 5-10 minutes before serving.
Notes
-
- Herbed butter basted steak: Once you season steaks and get that first side seared to a good crust, add a few sprigs of fresh thyme, rosemary, and smashed fresh garlic to the griddle. As the butter melts, use a spoon to baste the steak for extra flavor. This restaurant-style touch brings a rich, savory finish to your cook.
-
- High heat new york strip: Use New York strip steaks for bold beefy flavor and a perfect good sear. Coat the griddle with canola oil, a high smoke point fat, to help develop a golden crust. Season with black pepper and fresh herbs to enhance the flavor without overpowering the meat’s natural richness.
-
- Frozen steak method: Yes, you can griddle a frozen steak! Just lower the heat after the initial sear to allow the inside to come to temp slowly. This is a great chef-approved hack if you’re short on prep time. Use herbed butter toward the end to keep the steak juicy and delicious.
-
- Pellet grill finish with eggs on the side: After you sear your steaks on the griddle, finish them on a pellet grill for smoky depth. Pair the finished steak with fried eggs for a hearty brunch or steak-and-eggs dinner that packs serious taste.
- Dry the surface of your meat before seasoning. This will help to get a perfect sear and crust for an amazing texture. Let the meat sit at room temperature while your grill preheats.
- Preheat your griddle on high. Get your it 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 meat with the tip of the thermometer in the center avoiding bone or fat.
- Remove the beef from heat when the thermometer registers 5°F lower than the desired doneness. The temperature will continue to rise after cooking.
- Remember, the temp of the meat will increase by at least 5ºF after grilling.
- Rare 125ºF
- Medium Rare 135ºF
- Medium 145ºF
- Medium Well 150ºF
- 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.
Nutrition
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Harriet Young says
This steak was perfectly cooked, juicy and packed with flavour. Thanks so much!
Adri says
This looks so delicious and easy. Now I really need to get a flat-top griddle grill! Thank you for the thorough post!