Cooking Steak on Blackstone
Master cooking steak on Blackstone with this easy guide for juicy, flavorful results. Learn tips, timing, and variations for the perfect sear every time.
Servings: 4 servings
Calories: 478kcal
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
For best results:
- 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
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- 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.
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- 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.
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- 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.
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- 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.
- 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