Cooking steak on a Blackstone griddle transforms a simple meal into a culinary experience, offering a perfectly seared, incredibly juicy steak with a delectable crust and rich flavor. This flat-top grilling method provides unparalleled control over heat, eliminating flare-ups and ensuring uniformly cooked results, much like a professional steakhouse. Best of all, you can achieve this gourmet quality in just about 30 minutes from start to finish, making it an ideal choice for busy weeknights or impressive weekend gatherings.
The secret to truly impressive steak lies in steady, high heat, and a Blackstone griddle delivers precisely that. The flat top’s consistent temperature distribution ensures every inch of the meat makes full contact with the searing surface. This direct, even heat is crucial for developing a rich, caramelized crust while simultaneously locking in the steak’s natural juices, keeping the center wonderfully tender and moist. Unlike traditional open-flame grilling, there’s no need for excessive oils or marinades to prevent sticking or dry-out. This reliable method not only makes cooking easier but also guarantees consistent results across multiple steaks, perfect for entertaining guests or feeding the entire family.
Why You’ll Love Cooking Steak on a Blackstone
When it comes to preparing an unforgettable steak, the Blackstone griddle offers several distinct advantages that elevate it above other cooking methods. From novice cooks to seasoned grill masters, everyone can appreciate the ease and precision this flat top provides.
- Unmatched Temperature Control: The Blackstone griddle puts you in complete command of the cooking temperature. This means you can achieve your preferred level of doneness with remarkable consistency, from a blushing rare to a perfectly cooked medium-well, every single time. Adjusting the heat as needed is incredibly simple, allowing you to cater to diverse preferences without any hassle or guesswork.
- Superior Searing Surface: The flat-top surface of a Blackstone is its greatest asset. It provides uniform heat distribution across the entire cooking area, ensuring that your steak develops that coveted, deep brown crust—known as the Maillard reaction—evenly across its entire surface. This intense, direct contact with the hot griddle creates a crispy exterior that contrasts beautifully with the tender, juicy interior.
- Incredibly Fast Cooking: Flat-top griddles heat up remarkably quickly, typically reaching optimal searing temperatures in about 10 minutes. This rapid preheating, combined with efficient cooking, means a restaurant-quality steak can be on your plate in as little as 30 minutes, including crucial resting time. It’s the perfect solution for a hearty, gourmet meal even on the busiest weeknights.
Imagine serving a magnificent ribeye, New York strip, or Porterhouse with minimal effort, complemented by your favorite rustic, restaurant-style sides. The Blackstone griddle makes this dream a delicious reality, allowing you to replicate a steakhouse experience right in your backyard with impressive results.
If you’re a connoisseur of rich, beefy flavors and looking for more options, don’t miss our fantastic
chuck eye steak recipes—they’re simple to prepare and deliver incredible satisfaction.
Ingredient Essentials & Smart Substitutions
Crafting the perfect Blackstone steak starts with high-quality ingredients. While the simplicity of this recipe highlights the natural flavor of the beef, understanding your options can further enhance your culinary creation.
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Steak Selection: For this recipe, we opted for thin-cut ribeye steaks due to their excellent marbling, which contributes to incredible flavor and tenderness. However, the Blackstone griddle is versatile enough to handle various cuts beautifully.
- New York Strip: A fantastic choice for its balanced beefy flavor and firm texture. It sears wonderfully on a flat top, developing a great crust.
- Porterhouse/T-Bone: Offers a delightful combination of tenderloin and strip, perfect for those who enjoy both textures. Its larger size cooks evenly on the expansive griddle surface.
- Sirloin: A leaner, more economical option that still delivers great flavor when properly seared.
- Filet Mignon: For a truly luxurious experience, a thick-cut filet can be cooked to perfection, showcasing its unparalleled tenderness.
Aim for steaks that are between 3/4 inch and 1 inch thick for optimal searing and internal temperature control.
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Essential Seasonings: Our base recipe calls for a simple yet effective blend of salt, garlic powder, and freshly ground black pepper. This trio enhances the natural flavor of the beef without overpowering it.
- Salt: Use coarse sea salt or kosher salt for better adhesion and a more pronounced flavor.
- Pepper: Freshly ground black pepper offers the best aroma and taste. White pepper can be used for a milder flavor and less visible specks.
- Garlic Powder: Provides a savory depth that complements beef perfectly. Onion powder can be added for extra aromatic complexity.
- Pre-made Blends: For convenience, a high-quality all-purpose seasoning blend like Kinder’s The Blend (or your favorite steak rub) works wonderfully. Look for blends that contain salt, pepper, garlic, and onion.
- Herbs: Fresh or dried rosemary and thyme can be incorporated directly into your seasoning mix or added to the griddle with butter for basting, as detailed in our variations.
Unsure which cut of steak will yield the best results for your Blackstone griddle? Consult this insightful article on
how to choose a great steak for expert guidance.
Recipe Variations: Elevate Your Blackstone Steak Game
While a classic seasoned steak is always a winner, the Blackstone griddle opens up a world of exciting variations. Experiment with these ideas to keep your steak nights fresh and flavorful.
- Herbed Butter-Basted Steak: For an intensely aromatic and rich finish, try basting your steak. After achieving a beautiful sear on the first side, add a generous pat of butter to the griddle alongside a few sprigs of fresh thyme, rosemary, and gently smashed garlic cloves. As the butter melts and the herbs infuse, use a spoon to continuously baste the steak, coating it in the fragrant, savory liquid. This restaurant-style technique adds incredible depth and keeps the steak incredibly juicy.
- High-Heat New York Strip with Canola Oil: New York strip steaks are prized for their robust beefy flavor and excellent texture. To maximize the golden crust on a New York strip, start with a thin layer of high smoke point oil like canola oil on your griddle. Canola oil can withstand the high temperatures needed for that perfect sear without burning. Season simply with coarse black pepper and a touch of fresh herbs to let the steak’s natural richness shine.
- The “Frozen Steak” Method: Short on time? Believe it or not, you can cook a frozen steak on your griddle! This chef-approved hack is perfect for impromptu steak dinners. The key is to start with a strong sear on both sides to build that crust, then significantly reduce the heat to allow the interior to come up to temperature slowly and evenly. Incorporating herbed butter towards the end of the cooking process is especially beneficial here, helping to keep the steak moist and flavorful as it thaws and cooks through.
- Pellet Grill Finish with Steak & Eggs: For an added layer of smoky complexity, consider finishing your griddle-seared steaks on a pellet grill. After achieving your desired crust on the Blackstone, transfer the steaks to a preheated pellet grill to absorb that distinct wood-fired aroma. Serve these perfectly cooked, smoky steaks alongside freshly fried eggs for an indulgent brunch or a satisfying steak-and-eggs dinner that’s bursting with flavor.
Essential Equipment for Blackstone Steak
Achieving perfect Blackstone steak doesn’t require an extensive array of gadgets, but a few key tools will make the process smoother and ensure optimal results.
- Blackstone Griddle (or any flat top griddle): The star of the show! Its flat, even surface is essential for consistent searing and cooking.
- Grilling Tongs: Indispensable for safely flipping steaks and handling them on the hot griddle without piercing the meat and losing precious juices.
- Instant-Read Thermometer: Your best friend for ensuring perfectly cooked steak every time. It takes the guesswork out of doneness, guaranteeing food safety and your desired internal temperature.
- Paper Towels: Crucial for patting your steaks dry before seasoning, which is a vital step for achieving a superior crust.
- Platter or Cutting Board: For resting your steaks after cooking, allowing juices to redistribute for maximum tenderness and flavor.
How to Cook Perfect Steak on a Blackstone (Step-by-Step)
Follow these straightforward steps to prepare a mouth-watering steak on your Blackstone griddle that rivals any steakhouse.
Preparation is Key:
- Bring to Room Temperature & Pat Dry: Remove your steaks from the refrigerator about 30-60 minutes before cooking. This allows the meat to come closer to room temperature, ensuring more even cooking. Crucially, use paper towels to thoroughly pat both sides of the beef dry. A dry surface is essential for achieving a perfect, crispy sear.
- Season Generously: Liberally sprinkle your chosen seasonings—whether it’s our recommended salt, garlic powder, and pepper blend, or a pre-made rub like Kinder’s The Blend—over both sides of the steaks. Gently press the seasonings into the meat to ensure they adhere well. For best flavor infusion, you can cover the seasoned steaks with plastic wrap and let them sit while the griddle preheats.
- Preheat Your Griddle: Turn your Blackstone griddle to high heat and allow it to preheat for approximately 10 minutes. You want the surface to be smoking hot, ready to deliver that instant, high-temperature sear.
Once your griddle is smoking hot and your steaks are prepped, it’s time for the main event!
Griddle Cooking Instructions:
- Initial Sear: Carefully place the seasoned steaks onto the scorching hot griddle surface. Immediately after placing them, reduce the griddle heat to medium. Sear each side for about 2 minutes, using tongs to flip them only once, until a deep, brown crust has beautifully formed. Resist the urge to move or press down on the steaks during this initial sear, as it hinders crust development.
- Monitor Internal Temperature: After the initial sear, continue cooking and flipping the steaks every 1-2 minutes, depending on their thickness. Crucially, begin checking the internal temperature using an instant-read thermometer. Insert the thermometer horizontally into the thickest part of the steak, avoiding any bone or fat. Continue cooking until the steaks reach an internal temperature of 140ºF for medium-rare (or refer to our detailed tips below for your desired doneness).
🎯 Pro Tip
Always remember that the internal temperature of your steak will continue to rise by at least 5ºF (carryover cooking) after it’s removed from the griddle. Factor this into your cooking time to prevent overcooking.
- Rest the Steaks: Once your steaks reach the target internal temperature, remove them from the Blackstone griddle and transfer them to a clean platter or cutting board. Allow them to rest undisturbed for 5-10 minutes before slicing and serving. This resting period is absolutely essential, as it allows the juices, which have been pushed to the center by the heat, to redistribute evenly throughout the meat, resulting in a much juicier and more tender steak.
Pro Tips for Achieving Steakhouse-Quality Steak
Elevate your Blackstone steak to gourmet levels with these essential tips from experienced cooks:
- Choose Wisely: Opt for steaks that are well-marbled with fat and ideally 3/4″ to 1″ thick. Ribeye is highly recommended for its excellent marbling and flavor. New York strip and Porterhouse are also superb alternatives that perform exceptionally well on a flat top.
- Achieve a Dry Surface: Before applying any seasoning, vigorously pat down both sides of your steak with paper towels. Removing excess moisture is paramount for developing that dark, crispy, flavorful crust. Let the steaks sit at room temperature for 30-60 minutes while your griddle preheats.
- Super Hot Griddle Start: Always preheat your Blackstone griddle on high until it’s smoking. This initial blast of high heat is crucial for creating an immediate, perfect sear and locking in all the wonderful juices, ensuring a tender interior.
- Precision Doneness with a Thermometer: To accurately check for doneness, insert an instant-read meat thermometer horizontally into the thickest part of the steak, making sure the probe tip is centered and avoids any bone or large pockets of fat.
- Mind the Carryover Cooking: Remove your beef from the heat when the thermometer registers approximately 5°F lower than your desired final doneness. The internal temperature will continue to rise as the steak rests, reaching perfection off the heat.
- Mandatory Resting Period: After pulling the steaks off the griddle, let them rest on a cutting board for at least 10-15 minutes. This vital step allows the muscle fibers to relax and reabsorb the juices, preventing them from spilling out when you slice the steak and ensuring every bite is succulent.
Delicious Serving Suggestions
A perfectly cooked Blackstone steak deserves equally delicious accompaniments. Here are some ideas to complete your meal and create a memorable dining experience:
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Rice Varieties: Pair your steak with flavorful rice dishes such as our simple
Instant Pot Basmati rice, hearty
Instant Pot Brown rice, or for an authentic griddle experience, our savory
Blackstone fried rice. -
Potato Perfection: Nothing complements steak quite like potatoes. Consider a rich side dish like this delectable
loaded potato casserole, crispy griddle-fried potatoes, or classic mashed potatoes. -
Fresh Salads: To add a refreshing contrast, serve a vibrant green salad. A crisp
kale salad with tahini dressing or a simple garden salad will bring a welcome pop of freshness and acidity to your plate. - Sweet & Tangy Fruits: Grilled pineapple slices or a fresh fruit salsa can offer a delightful sweet and tangy counterpoint to the rich beef.
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Bread for Sopping: Complete the steakhouse feel with warm, crusty bread. Our homemade
easy yeast rolls recipe or a slice of artisanal
sourdough bread are perfect for soaking up any flavorful pan juices. - Sauces & Toppings: A dollop of herbed butter, a classic chimichurri, or a simple pan sauce made from the griddle drippings can further enhance the steak’s flavor profile.
Frequently Asked Questions (FAQs)
Get answers to common questions about cooking steak on a Blackstone griddle.
While traditional grilled steak offers a classic char and smoky flavor, many argue that nothing beats the perfectly even cooking and consistent crust of a griddle. A griddle provides complete temperature control, ensuring uniform searing across the entire surface. Unlike open-flame grills, there’s no risk of unwanted flare-ups or infusion of charcoal tastes that might overpower the meat’s natural flavor. For a consistently perfect sear and juicy interior, the griddle often takes the lead.
To achieve that coveted, perfect seared crust, you should initially set your griddle to high heat, aiming for approximately 450°F (232°C) or higher. Once the steak has developed a beautiful sear on both sides, reduce the temperature to medium to finish cooking the interior to your desired doneness without burning the exterior.
Cooking times can vary based on steak thickness and griddle temperature, but here’s a general guide for 1-inch thick steaks after a high-heat sear:
- Rare (125°F-130°F): Approximately 2 minutes per side.
- Medium Rare (135°F-140°F): Approximately 2 to 3 minutes per side.
- Medium (145°F-150°F): Approximately 3 to 4 minutes per side.
- Medium Well (155°F-160°F): Approximately 4 to 5 minutes per side.
- Well Done (165°F+): Approximately 5 to 6 minutes per side.
Always use an instant-read thermometer for the most accurate results and remember to account for carryover cooking during resting.
Properly stored Blackstone ribeyes or any other cut will remain delicious and safe to eat for up to 3 days when refrigerated. Allow the cooked meat to cool completely before wrapping it tightly in plastic wrap or transferring it to an airtight container. This helps maintain freshness and prevents bacterial growth.
Explore More Griddle & Grilling Recipes…
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- Delicious Grilled Rockfish Tacos
- Taco Bell-Inspired Crunchwraps On Blackstone
- Homemade Chick-Fil-A Grilled Chicken Nuggets
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Cooking Steak on Blackstone
Renae Gerhardstein
Pin Recipe
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 griddle preheats.
- Preheat your griddle on high. Get 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 temperature of the meat will increase by at least 5ºF after grilling.
Beef internal temperature doneness:
- Rare: 125ºF (52°C)
- Medium Rare: 135ºF (57°C)
- Medium: 145ºF (63°C)
- Medium Well: 150ºF (66°C)
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.
Storing Instructions:
- 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
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