Kick off your culinary adventure with this mouthwatering Blackstone steak recipe that transforms ordinary weeknights into extraordinary feasts. Known for its incredible sear and smoky flavor, cooking steak on a Blackstone griddle delivers restaurant-quality results right in your backyard. Get ready to impress your family and friends with juicy, perfectly cooked steaks that will have everyone begging for seconds!
Why This Recipe Works
- The Blackstone griddle’s massive surface area provides consistent high heat, creating an unbeatable crust while locking in juices for incredibly tender steak.
- Using the reverse sear method ensures even cooking from edge to edge, eliminating those dreaded gray bands and delivering perfect medium-rare doneness throughout.
- The combination of simple seasonings lets the natural beef flavor shine while the garlic butter baste adds luxurious richness without overwhelming the steak.
- Resting the steak properly allows the juices to redistribute, resulting in maximum flavor and tenderness in every single bite.
- The high smoke point of the oils used prevents burning while creating those beautiful grill marks and caramelization that make steak so visually appealing.
Ingredients
- 2 ribeye steaks, 1.5 inches thick (about 1.5 pounds total)
- 2 tablespoons coarse kosher salt
- 1 tablespoon freshly cracked black pepper
- 3 tablespoons high-smoke-point oil (avocado or grapeseed)
- 4 tablespoons unsalted butter
- 4 garlic cloves, thinly sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Equipment Needed
- Blackstone griddle (36-inch recommended)
- Instant-read thermometer
- Tongs (long-handled preferred)
- Griddle spatula
- Basting spoon or small saucepan
- Cutting board
- Sharp knife
- Paper towels
- Wire rack (for resting)
Instructions
Prepare and Season the Steaks
Remove your steaks from the refrigerator about 45 minutes before cooking to bring them to room temperature – this ensures even cooking throughout. Pat the steaks completely dry with paper towels; moisture is the enemy of a good sear! Generously season both sides with kosher salt and freshly cracked black pepper, pressing the seasonings into the meat. Don’t be shy with the salt – about 1 tablespoon per steak might seem like a lot, but most will form a delicious crust rather than penetrate the meat. Let the seasoned steaks sit uncovered while you preheat your Blackstone to allow the salt to draw out some moisture that will then reabsorb, seasoning the steak from within.
Preheat the Blackstone Griddle
Fire up your Blackstone griddle to high heat, aiming for a surface temperature of 450-500°F. This usually takes about 10-15 minutes depending on your model and outdoor temperature. To test if it’s ready, flick a few drops of water onto the surface – they should immediately sizzle and evaporate. Spread about 2 tablespoons of high-smoke-point oil across the cooking surface using your spatula, creating a thin, even layer. The oil should shimmer but not smoke excessively; if it starts smoking violently, your griddle might be too hot. Proper preheating is crucial for that perfect crust formation, so be patient and let that griddle get properly screaming hot before you even think about adding your steaks.
Sear the Steaks to Perfection
Place your seasoned steaks onto the hot oiled griddle, listening for that satisfying sizzle that indicates proper contact. Do not move them for a full 2-3 minutes to develop a deep brown crust – peek by lifting a corner gently with your tongs. After 3 minutes, flip the steaks using tongs (never pierce with a fork!) and sear the other side for another 2-3 minutes. You’re looking for a beautiful brown crust with some slightly charred spots – that’s where the flavor lives! If your steaks are particularly thick, you may need to sear the edges briefly by holding them vertically with tongs for 30 seconds per side. The internal temperature should reach about 115°F at this point for medium-rare doneness later.
Create the Garlic Herb Butter Baste
Reduce the heat to medium (about 350°F) or move the steaks to a cooler part of the griddle. Add the butter, garlic slices, rosemary, and thyme to the griddle right next to the steaks. As the butter melts, it will foam slightly and the garlic will become fragrant – about 1-2 minutes. Using your basting spoon, continuously spoon the bubbling garlic herb butter over the steaks for 2-3 minutes, ensuring every surface gets coated. The butter will brown slightly and take on all the wonderful herbal and garlic flavors that then get infused into the steak. This basting process not only adds incredible flavor but also helps cook the steak more gently to your desired doneness.
Check Doneness and Rest Properly
Insert your instant-read thermometer into the thickest part of the steak, avoiding any bones or fat pockets. For medium-rare, remove at 125-130°F (the temperature will rise about 5 degrees during resting). Transfer the steaks to a wire rack set over a plate to catch drips – never rest on a solid surface where they’ll steam! Let them rest undisturbed for exactly 8-10 minutes; this allows the juices to redistribute throughout the meat. Tent very loosely with foil if desired, but don’t seal tightly or you’ll lose that beautiful crust. The internal temperature will continue to rise to 130-135°F for perfect medium-rare during this resting period.
Tips and Tricks
Choosing the right cut of steak makes all the difference – ribeye offers fantastic marbling that melts during cooking, creating incredible flavor and tenderness. Look for steaks with even thickness to ensure consistent cooking, and if yours are uneven, consider butterflying thicker sections. For ultimate flavor development, try dry-brining your steaks: season with salt 24 hours in advance and leave uncovered on a wire rack in the refrigerator. This draws out moisture that then gets reabsorbed with the salt, seasoning the meat throughout while also drying the surface for better searing.
Temperature control on your Blackstone is crucial – invest in an infrared thermometer to accurately measure your cooking surface. Different areas of the griddle will have slightly different temperatures, so learn your hot spots and cooler zones for precise cooking. When flipping your steak, always use tongs and avoid pressing down, which squeezes out precious juices. If flare-ups occur from dripping fat, simply move the steak to a different area rather than spraying water which can cause dangerous flare-ups.
For garlic lovers, try adding whole peeled cloves to the butter baste – they become sweet and spreadable when cooked. Fresh herbs make a significant difference compared to dried, but if using dried, reduce quantities by half as they’re more potent. Consider adding a splash of Worcestershire sauce or red wine to your butter baste for extra depth of flavor. Always let your grilled steaks rest on a wire rack rather than a plate to prevent the bottom from getting soggy from accumulated juices.
Cleaning your Blackstone immediately after cooking while still warm makes maintenance effortless – just scrape, wipe with oil, and you’re ready for next time. For exceptional results, consider using compound butter: mix softened butter with minced herbs and garlic, roll into a log in plastic wrap, and chill. Slice coins of this flavored butter to melt over your rested steak for restaurant-style presentation. Finally, always slice against the grain when serving to ensure the most tender eating experience possible.
Recipe Variations
- Southwestern Twist: Create a spicy rub using 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons smoked paprika, and 1 teaspoon cayenne pepper. Substitute the herb butter baste with a mixture of butter, lime juice, and chopped cilantro. Serve with fresh pico de gallo and avocado slices for a Tex-Mex inspired steak that brings serious heat and bright flavors to your griddle cooking adventure.
- Asian-Inspired Glaze: Replace the traditional seasonings with a marinade of ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon grated ginger, and 3 minced garlic cloves. During the last minute of cooking, brush with the glaze instead of butter basting. Garnish with sliced green onions and sesame seeds for an umami-packed steak that will transport your taste buds to the streets of Seoul with its sweet-savory balance.
- Blue Cheese Crust: After the initial sear, pat the top of each steak with a mixture of ½ cup crumbled blue cheese, 2 tablespoons breadcrumbs, and 1 tablespoon melted butter. Finish cooking with the cheese side up without flipping, creating a delicious crispy topping. The bold tanginess of the blue cheese complements the rich beef perfectly for a steakhouse-quality experience right at home.
- Herb-Marinated Version: Create an herb paste with ¼ cup olive oil, 3 tablespoons chopped fresh parsley, 2 tablespoons chopped rosemary, and 4 minced garlic cloves. Coat the steaks and marinate for 4-6 hours before cooking. The extended marinating time allows the herbal flavors to penetrate deeply into the meat, resulting in an incredibly aromatic and flavorful steak that highlights fresh garden herbs.
Frequently Asked Questions
What’s the best steak thickness for Blackstone cooking?
For ideal Blackstone cooking, aim for steaks that are 1.5 to 2 inches thick. Thinner steaks cook too quickly and don’t develop that beautiful crust before overcooking, while thicker cuts allow for perfect searing outside while maintaining juicy medium-rare inside. Thick cuts also handle the high heat better without burning. If you only have thinner steaks, reduce the initial sear time to 1-2 minutes per side and watch the internal temperature carefully to avoid overcooking.
Can I cook frozen steak on the Blackstone?
While possible, cooking frozen steak directly on the Blackstone isn’t recommended for best results. The exterior will burn before the interior thaws, resulting in uneven cooking. Instead, thaw steaks properly in the refrigerator for 24 hours or use the cold water thawing method. If you must cook frozen, sear at slightly lower heat (400°F) for longer time, flipping frequently, and use a thermometer to ensure doneness. The texture won’t be as good as properly thawed steak though.
How do I prevent excessive smoke from the griddle?
Excessive smoke usually comes from oil burning or fat flare-ups. Use high smoke-point oils like avocado, grapeseed, or refined peanut oil that can handle the high heat. Keep your griddle properly seasoned and clean – built-up carbon causes smoke. Trim excess fat from steak edges to reduce dripping fat smoke. Cook at the appropriate temperature rather than maximum heat, and ensure good ventilation around your cooking area to dissipate normal cooking smoke.
What’s the difference between Blackstone and traditional grill cooking?
The Blackstone griddle provides superior surface contact compared to grill grates, creating more consistent browning and crust formation. The flat surface allows for butter basting and cooking aromatics right alongside your steak. Griddles also retain heat better and provide more precise temperature control. However, you won’t get the distinct grill marks or charcoal flavor of traditional grilling. Many chefs consider griddle cooking superior for steak because of the incredible crust development and cooking control it offers.
How should I clean my Blackstone after cooking steak?
Clean your Blackstone immediately after cooking while still warm but not scorching hot. Scrape off any food debris with your metal spatula, then wipe with paper towels to remove grease. If needed, add a small amount of water to create steam that loosens stuck-on bits, then scrape again. Finally, apply a thin layer of oil across the surface while still warm to maintain seasoning. Never use soap or abrasive cleaners that will damage the seasoned surface you’ve worked hard to build up.
Summary
Mastering Blackstone steak involves proper seasoning, high-heat searing, garlic butter basting, and crucial resting time. This method delivers restaurant-quality results with incredible crust and juicy interior every time.