Cooking Steak on the Blackstone
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Cooking Steak on the Blackstone is simple, quick and delicious! Whether you season or marinade your steak, you will have a juicy steak gracing your dinner table! Plus – it’s always more fun when you cook outside on your Blackstone!
What You Will ❤️ About Steak on the Blackstone!
- Cooking Outside – I love my Blackstone flat top grill because it gets me outside to cook but it’s quick – so it’s only about 15 minutes to yum!
- How You Like It – because you’ve got more than one burner – you can cook the steaks how your fam likes them! Mom medium and Dad rare are no problem on the Blackstone!
- Room for Sides! Unless you’re cooking for a crowd – cooking steak should only take up half the griddle – so you’ve got room for sauteeing mushrooms and onions or whatever sides you like!
Ingredients for Steak on the Blackstone
Steak can be as simple as salt & pepper or you can get fancy with a marinade. But the key is adding butter and fresh herbs as you’re searing the steak! Here’s what you’ll need for my Blackstone steak recipe:
- Ribeye steaks – you can use any cut of steak but I’m a ribeye girl – you’ll need to adjust time based on thickness and how you like your steaks done. I used 1″ ribeyes and like them medium rare.
- Coarse sea salt & Freshly ground pepper – If you’ve got a good steak (Certified Angus Beef is the best!) – all you really need is salt & pepper. Go for the coarse sea salt and freshly ground pepper for a good crust on your steak.
After we sear the steak – we’re going to add butter and fresh herbs!
- Garlic cloves – Fresh garlic is 100% necessary! Take the cloves and put your knife on its side and smash the garlic. This will let out the flavors so they can infuse into the steak.
- Fresh rosemary & thyme – this combination is Gordon Ramsey’s favorite for steak – but you can use other fresh herbs that you like. The fresh herbs are much more aromatic than dried which go on as a more of a rub.
- Butter – throw it on there! Salted butter is fine!
Marinade or Seasoning?
So this is a big question – do you just use a seasoning rub or do you marinate ahead of time? Here are some thoughts on each:
- Marinade – For a lesser piece of meat (top sirloin steak), a marinade can really help it out! My tried and true is actually not my own – my friend Plain Chicken’s Best Ever Steak Marinade is just that! You can use it on any steak and it will be delicious!
- Seasoning – When I’m short on time or when I have a really great steak (strip steak, ribeye or filet mignon) I’ll just do seasoning. You can do something as simple as coarse sea salt and cracked black pepper. I also like to set it on a wire rack and leave in the refrigerator for a while for it to “age” – but that again adds time but allows the salt to draw the moisture from the steak. You can also do a Steak Seasoning – like this Texas Roadhouse Steak Seasoning instead of just salt & pepper!
Either way – it’ll be a tasty dinner for all!
This recipe was made using the Blackstone Griddle.
Why Certified Angus Beef?
Also – this is not sponsored. I just really believe this to my core!!!!
A few years back I was on a trip at the Certified Angus Beef headquarters in Wooster, Ohio and President John Stika explained so much to us about WHY Certified Angus Beef. Turns out there are a lot of cows out there that say they’re Angus – but come on – Angus from McDonalds isn’t the same as Angus from a premium steakhouse – right?!
There are specific steps that Certified Angus Beef goes through to get that name. There are USDA guidelines for meat – and the CAB guidelines are above those. It’s fascinating stuff! They also have a branch of Natural CAB – which has no antibiotics and is monitored even more closely throughout the entire process.
The biggest impact was a visual we had of a row of steaks from USDA Prime to CAB Prime – it was a HUGE difference. (look at the good marbling on the right!) So if you can – I always recommend getting Certified Angus Beef. For me locally, I can find it at Meijer. The CAB website has a page where you can search by zipcode to find it by you.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
How to make a Ribeye on the Blackstone
Anytime you take the cover off the Blackstone – it’s going to be a quick meal. So I always recommend having everything laid out – including tools, seasonings, etc so it’s all ready to grab at a moments notice. (Now imagine taking pics while you’re cooking!!! #mylife)
- You can marinate your steaks ahead of time – or just start them with seasoning. Blot dry with paper towels out of package first. Either way – you can move to the Step 2!
- Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides of each steak generously with fine sea salt and ground black pepper.
- Turn one side of Blackstone griddle to a high setting and the other side to medium-low, allowing it to heat up for 5 minutes. Use an infrared thermometer to find out temp of your Blackstone! Sprinkle a little canola oil on the surface of your griddle.
- Place the seasoned ribeye steaks on the high heat side of griddle. Don’t touch them or fuss with them. They will develop a nice golden-brown crust in about 3 minutes.
- Using a pair of tongs, flip the steak to evenly cook the other side.
- After the flip, add butter, fresh rosemary & thyme and the garlic cloves in front of each steak. The herbs will release their essential oils and soak the steak with flavor.
- After 2-3 minutes move to lower heat side (take that butter & herbs with it and put the steaks on top of them!) and cook to preferred level of doneness (5-10 min). Use an instant-read thermometer to measure internal temperature: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.
- Once steak is at temp for you, remove from the griddle and let rest for 10 minutes so the juices can redistribute throughout the meat, ensuring a juicy and tender steak.
- Slice steaks against the grain and serve!
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. I like to reheat steak in the air fryer but you can also do slices in the microwave for 30-45 seconds.
They’re $10 get one! You can press on the steak and tell somewhat to their doneness. The rule of thumb is all fingers open – press on the meaty part of your thumb – that’s rare. Bring a finger in – press again – medium rare, etc. All fingers bent = well done and you should just be ashamed of yourself! ๐
Best Blackstone Accessories
Here’s my ultimate list of the best accessories for your Blackstone! Whether you a tabletop or a big ol’ 8 burner! I’ve also included a price guide as well as my favorite recipes for those accessories.
More Blackstone Recipes
- How to Season Your Blackstone
- Blackstone Pork Chops
- Big Mac Quesadillas
- Blackstone Fried Rice & Chicken Fried Rice
- Hibachi on the Blackstone – you can just make the veggies from this as a side for steak: zucchini, mushrooms & broccoli!
- Griddle Smash Burgers & Philly Cheese Steaks
- Blackstone Breakfasts: Pancakes, Scrambled Eggs, Bacon, French Toast
Steakhouse Side Dishes
- Longhorn Steakhouse Brussels Sprouts
- Texas Roadhouse Green Beans
- Longhorn Steakhouse Broccoli
- Scalloped Potatoes for Two
- Air Fryer Asparagus
More Steak Recipes
Cooking Steak on the Blackstone
Equipment
- Blackstone 28" Flat Top Griddle
Ingredients
- 2 ribeye steaks 1 inch thick
- 2 tsp coarse sea salt
- 1 tsp fresh ground black pepper
- 4 cloves fresh garlic lightly crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 6 tbsp butter
Instructions
- You can marinate your steaks ahead of time – or just start them with seasoning. Blot dry with paper towels out of package first. Either way – you can move to the Step 2!
- Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides of each steak generously with fine sea salt and ground black pepper.2 ribeye steaks, 2 tsp coarse sea salt, 1 tsp fresh ground black pepper
- Turn one side of Blackstone griddle to a high setting and the other side to medium-low, allowing it to heat up for 5 minutes. Use an infrared thermometer to find out temp of your Blackstone! Sprinkle a little canola oil on the surface of your griddle.
- Place the seasoned ribeye steaks on the high heat side of griddle. Don’t touch them or fuss with them. They will develop a nice golden-brown crust in about 3 minutes.
- Using a pair of tongs, flip the steak to evenly cook the other side.
- After the flip, add butter, fresh rosemary & thyme and the garlic cloves in front of each steak. The herbs will release their essential oils and soak the steak with flavor.4 cloves fresh garlic, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 6 tbsp butter
- After 2-3 minutes move to lower heat side (take that butter & herbs with it and put the steaks on top of them!) and cook to preferred level of doneness (5-10 min). Use an instant-read thermometer to measure internal temperature: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.
- Once steak is at temp for you, remove from the griddle and let rest for 10 minutes so the juices can redistribute throughout the meat, ensuring a juicy and tender steak.
- Slice steaks against the grain and serve!
