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!
Everyone in my family loves this Blackstone steak recipe, and I think your family will love it too.
Ingredients for Making Cooking Steak on a Blackstone Griddle
- Steak: Use a cut of meat like ribeyes or a New York strip. Ideally, you want a steak that is about 1 ½” thick with good marbling. Filet mignon may also be used.
- Salt and Pepper: Use 1 teaspoon of salt per pound of meat. I use sea salt or kosher salt. If you use super-fine table salt, you will want to reduce the amount a bit. And, of course, adjust to your liking. Garlic powder or steak seasoning may also be used.
- Compound Butter: I recommend finishing your steak with a delicious compound butter for the best flavor. I’ve got six different types to choose from 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.
Mushrooms and onions or other vegetables cooked on the Blackstone make a fabulous side for this recipe. Round out the meal with Blackstone Potatoes.
Other side dishes that go great here include Caprese Pasta Salad, Grilled Zucchini, and Sun Dried Tomato Pasta Salad.
Frequently Asked Questions
Steaks on the versatile Blackstone griddle are popular for a good reason!
The griddle has an even temperature so that you can cook your steak to perfection. The raised edges help to keep the juices in, giving you a juicy, flavorful steak every time. And, unlike traditional grilling, the risk of flare-ups is far less. (Especially with higher fat cuts like ribeye steaks.)
It also has a large cooking surface so that you can cook multiple steaks at once.
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.
Another way to check if a steak is done is by looking at the color of the meat. Rare steak will be red in the center, while medium-rare will be pink. Medium steak will be brown throughout, and well-done steak will be dark brown or black.
Finally, 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.
Tools Needed to Make Steak on a Blackstone Griddle
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- Blackstone Griddle
- Blackstone Spatula or Tongs
- Infrared Thermometer
- Instant-Read Thermometer
Leftovers can be stored in the refrigerator for up to three days.
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.
Preheat one side of your griddle to about 300° F (medium-low) and the other side to 500° F (medium-high heat). The temperatures don’t have to be exact, but I recommend using an infrared thermometer to make sure they are close.
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.
Sear for 4 to 5 minutes, turning the steaks often, until they are browned and the internal temperature is 130° F for medium-rare. The browning process will happen very quickly, so make sure you keep an eye on the steaks.
(The total time it takes to cook the meat will depend on the size and cuts of steak you are using. Use your favorite thermometer to ensure a perfect cook every time.)
Top the steaks with slices of compound butter, and allow to rest under foil or a dome for 5 minutes before serving.
If desired, serve with your favorite steak sauce.
More Blackstone Griddle Recipes to Try
- I'm always looking for new and interesting ways to cook fajitas. I love the traditional grilled fajitas, but sometimes I want something a little different. That's when I decided to try cooking fajitas on a Blackstone griddle. The results were amazing!
- Wow, is all I can say about this Blackstone griddle chicken. It is so delicious and easy to make. You have got to try this recipe!
- If you're looking for an easy and delicious hanger steak recipe, look no further! The Blackstone griddle grill is perfect for this cut. Serve it with some roasted potatoes and a salad for the perfect meal.
- Looking for an amazing Philly cheese steak? Use your Blackstone Griddle! It makes the perfect Philly cheese steak every time.
- Smashburgers are always a hit and cooking burgers on the Blackstone couldn’t be any easier. So much flavor for so little effort!
Steaks on a Blackstone Griddle
- Blackstone Griddle
- Infrared Thermometer
- 2 ½ pounds steak about 1 ½ inches thick
- 2 ½ teaspoons sea salt
- 1 teaspoon fresh ground black pepper
- Compound butter for serving
- Pat the steaks dry with paper towels. Season all sides. Let sit at room temperature for 1 hour. (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.