25-Minute Juicy Blackstone Steak

Two grilled steaks on a dark slate surface, garnished with coarse salt, sprigs of rosemary, cherry tomatoes, and a small bowl of crushed red pepper flakes.

25-Minute Juicy Blackstone Steak

Whether you're cooking for yourself or your guests, a griddle seared steak is always a hit. Blackstone recipes don’t get any easier or more delicious!

Course Main

Cuisine American

Keyword blackstone griddle, Steak

Prep Time 10

Cook Time 14

Total Time 24

Servings

Calories 295kcal

Author Wendy Polisi

Equipment

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

US Customary - Metric

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)
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.

Notes

Storage

Leftovers can be stored in the refrigerator for up to three days.

Nutrition