As soon as warm weather hits, I start craving a good steak. Cooking steak on a Blackstone Griddle has become my latest obsession. The flat-top grill delivers perfectly seared steaks that are juicy on the inside and so full of flavor. Perfect for Memorial Day, Labor Day, and all the days in between!
There's nothing like the taste of a delicious, juicy steak.
Cooking steak on a Blackstone griddle is an easy and delicious way to prepare a meal for your family or friends.
Whether you prefer your meat rare, medium, or well done, the Blackstone griddle will give you perfect results every time.
Plus, prep time is minimal and cleanup is simple and easy! Round out the meal with Blackstone Potatoes, Caprese Pasta Salad, Grilled Zucchini, or Sun Dried Tomato Pasta Salad.
Looking to spice things up? Try my Hibachi Steak, Blackstone Steak Bites, and Reverse Sear Flank Steak.
Let's Talk Ingredients
Go for a well-marbled steak like ribeye or New York strip, about 1½ inches thick. I’ve also tested this with filet mignon—it works great, though you might want to peek at my Blackstone Filet recipe for specific tips.
I season with about a teaspoon of salt per pound of meat—sea salt or kosher works best. If you’re using fine table salt, back it off a little. If you want to mix it up, a sprinkle of garlic powder or your favorite steak seasoning works beautifully. I've used both!
And don’t skip the finish. A good compound butter takes it over the top—I’ve shared six different flavor ideas in this post.
Tips & Tricks
- For the most flavorful steak, season the meat at least one hour ahead of time. This lets the salt get into the fibers of the meat. Not only does this season the meat, it helps the muscle fibers retain internal moisture.
- Thicker cuts work best with this reverse sear method. If you have thin steaks, I recommend cooking at high heat for a shorter time. Use a meat thermometer to ensure the meat is done to your desired temperature.
- The steak will continue to cook via carryover cooking after you remove it from the heat. To avoid overcooking, remove the meat from the griddle when it reaches five degrees under your desired doneness.
How to Make Blackstone Steak
First, start by patting the steaks dry with paper towels.
Season the steak with salt and pepper and let sit for at least one hour at room temperature.
Add your steaks to the lower cook temp side of the griddle, and cook for 7 to 10 minutes.
When the international temperature reaches 100° F, move the steaks to the hot side of the griddle for an easy sear.
Knowing When Your Steak is Done
The easiest way to check if a steak is cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the steak and check the temperature.
Rare steak should be cooked to an internal temperature of 125 degrees, medium-rare should be cooked to 135 degrees, and medium should be cooked to 145 degrees.
If you don't have a thermometer, you can check for doneness by pressing on the steak with your finger. A rare steak will feel soft, while a medium-rare steak will feel slightly firm.
A medium steak will feel firm, and a well-done steak will feel hard. While this is less reliable than using a thermometer, with a little practice you can get it right every time.
25-Minute Juicy Blackstone Steak
Equipment
- Infrared Thermometer
Ingredients
- 2 ½ pounds steak about 1 ½ inches thick
- 2 ½ teaspoons sea salt
- 1 teaspoon fresh ground black pepper
- Compound butter for serving
Instructions
- Pat the steaks dry with paper towels. Season all sides. Let sit at room temperature for 1 hour or proceed with the recipe immediately. (Or refrigerate overnight and then let sit at room temperature for an hour before cooking.)
- Oil your griddle well
- Preheat one side of your griddle to 300° F to 325° F. (Low to medium-low)
- Preheat the other side to high ( about 500° F)
- Add the steaks to the cooler side of the griddle and cook for about 7 to 10 minutes until the internal temperature reaches 100° F.
- Move the steaks to the hot side of the griddle, and sear for 4 to 5 minutes, turning often, until the steaks are well-browned and the desired internal temperature has been reached.
- Top with the compound butter and let rest for at least 5 minutes.
Laura says
I love cooking steaks on the griddle outside!
Gina Abernathy says
Steak is my favorite food and cooking it on a Blackstone griddle is amazing.
Paula says
Great info, our steaks turned out terrific!
Wendy Polisi says
So glad you enjoyed it!
Natalie says
It is not easy to make a perfect steak at home. Thank you for these great advice, it was perfect!
Idakegen2 says
Worked out great!
Wendy Polisi says
I am so glad you enjoyed it!