about the recipe
I never tire of the sizzling sound and enticing aroma that fills the air when a steak hits the Blackstone griddle. This is only a glimpse into the magic of a perfectly cooked Blackstone Ribeye. 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.
INGREDIENTS
– 1 tablespoon mixed peppercorns – 2 tablespoons fresh rosemary chopped fine – 1 tablespoon sea salt – 1 teaspoon ground coriander – 2 pounds boneless rib eye steak about 1 ½ inches thick
– 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 platter and tent with foil. Let rest for 5 minutes before serving.