I never tire of the sizzling sound and enticing aroma that fills the air when a steak hits the Blackstone griddle. Achieving steakhouse quality in your backyard can seem daunting, but worry not! We have a fail-safe method for cooking a Blackstone Ribeye that will have your guests raving. With a little prep work and the right seasoning, you can become the star of your next outdoor gathering.
Ribeye on the Blackstone griddle is one of those recipes that looks impressive but is super-easy. There are two key things to know: salt your steak at 1 teaspoon per pound, and pull it at 125°F.
Those two details make the difference between a good steak and a great one.
Ribeye is perfect for the griddle. The marbling does the work, basting the meat from the inside as it cooks, and the Blackstone's flat surface holds heat evenly so you get a proper crust without the hot spots or flare-ups a grill grate creates. The result is a steakhouse-quality steak in under 30 minutes, right in your own backyard.
This easy ribeye recipe walks you through everything: seasoning, the right temp, and getting that crispy crust with a tender, juicy center every time.
Ingredients and Substitutions
- Mixed Peppercorns: Regular black pepper works as well. I would recommend about a teaspoon.
- Ground Coriander: A touch of cumin can provide a similarly warm and earthy note, though with its own unique twist.
- Boneless Rib Eye Steak: A thick cut ensures a juicy interior with a lusciously seared exterior. While the Ribeye reigns supreme for this dish, if you're looking to experiment, try a different cut of meat. A New York strip or even a Porterhouse can also offer fantastic results, just adjust cooking times accordingly for different thicknesses.
How to Cook Ribeye on the Blackstone
For the full recipe with measurements, see the recipe card at the end of the post.
Tips and Tricks
- Salting and Resting: One of the golden rules for a juicy steak is proper salting. Sprinkle that sea salt liberally on both sides of your Ribeye at least 1 hour before it hits the griddle. This allows the salt to penetrate and season the meat deeply, enhancing its natural flavors. You can season the steak a day before and let it sit uncovered in the refrigerator.
- Choosing a Good Cut: When picking your Ribeye, look for a nice, even marbling throughout. These fat flecks are not just pretty; they melt during cooking, making your steak super tender and flavorful. A thickness of about 1 to 1.5 inches is perfect for that ideal crust-to-tender-interior ratio.
- Monitoring Doneness: Keep an instant-read thermometer handy to check for your preferred level of doneness without playing the guessing game. Here's a quick internal temperature guide - 125°F for rare, 135°F for medium rare, 145°F for medium, 150°F for medium well, and 160°F for well done. Always use the thickest part of the steak to determine doneness. Remember, the steak will continue to cook a bit after it's off the grill, so pull it slightly under your target temp.
- Flipping Frequently: Don't be afraid to flip your steak frequently. Contrary to popular belief, flipping your steak every 2 minutes promotes a more even cook and helps achieve that desirable crust without overcooking the inside. When a protein is flipped, the hottest side is turned face up, and this cooks the protein from the top down. I've tested this cooking method time and again and in my experience, this archives the perfect sear and works best on steaks that are at least 1-inch thick.
Serving Suggestions
- Air Fryer Brussels Sprouts: The perfect blend of crispy and tender, these little green gems are a breeze to make in the air fryer.
- Creamed Spinach: For a touch of indulgence, you can't go wrong with a classic creamed spinach for your side dish.
- Air Fryer Asparagus: Keeping with the theme of ease and health, air fryer asparagus is another quick and delicious option.
- Garlic Parmesan Sauce: If you're looking to dress up your Ribeye a bit, a homemade garlic parmesan sauce will do the trick splendidly.
Tools
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- Blackstone Flat Top Grill
- Rolling Pin
- Meat Thermometer
- Spatula or Tongs
Want to more ideas for steak night? Don't miss my Blackstone Filet Mignon, Blackstone Steak, Blackstone Steak Bites, and Tri Tip Recipe.
Blackstone Ribeye
Ingredients
- 1 tablespoon mixed peppercorns
- 2 tablespoons fresh rosemary chopped fine
- 2 teaspoons sea salt
- 1 teaspoon ground coriander
- 2 pounds boneless rib eye steak about 1 ½ inches thick
Instructions
- Place the peppercorns in a zip top bake and crush with a rolling pin. In a small bowl combine the rosemary, salt, and coriander.
- Pat the steaks dry with paper towels and season with the spice mixture. Let sit at room temperature for an hour, or proceed with the recipe.
- Preheat your griddle to medium heat. Oil it generously.
- Add the steaks, and cook, flipping every 2 minutes, for about 10 to 12 minutes, or until in instant read thermometer registers 125 degrees F.
- Transfer the steaks to a wire rack set on top of a baking sheet and tent with foil. Let rest for 5 minutes before serving.
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