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–+ servings
steaks on blackstone griddle on a white plate with silverware and a napkin and seasonings.
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5 from 14 votes

Blackstone Steak

Cook the perfect steak on Blackstone griddle - with tender, juicy seared steaks in less than 30 minutes with our how to cook instructions!
Prep Time5 minutes
Cook Time15 minutes
resting time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 478kcal
Author: Renae Gerhardstein

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

Tips for best results:
  1. 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.
  2. 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.
  3. Insert the thermometer through the side of the meat with the tip of the thermometer in the center avoiding bone or fat.
  4. Remove the beef from heat when the thermometer registers 5°F lower than the desired doneness. The temperature will continue to rise after cooking.
Beef internal temperature doneness:
  • Rare 125ºF
  • Medium Rare 135ºF
  • Medium 145ºF
  • Medium Well 150ºF
Remember, the temp of the meat will increase by at least 5ºF after grilling.
How to Store Steak:
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

Serving: 1steak | Calories: 478kcal | Carbohydrates: 2g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 119mg | Potassium: 636mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 4mg