Blackstone Ribeye

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.

Course Main

Cuisine American

Diet Gluten Free

Keyword blackstone griddle

Prep Time 5

Cook Time 10

Resting Time 5

Total Time 20

Servings

Calories 320kcal

Author Wendy Polisi

Equipment

Blackstone Griddle
Instant Read Thermometer

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

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 platter and tent with foil. Let rest for 5 minutes before serving.

Nutrition