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.
Servings 6
Calories 320kcal
Ingredients
- 1 tablespoon mixed peppercorns
- 2 tablespoons fresh rosemary chopped fine
- 2 teaspoons 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 wire rack set on top of a baking sheet and tent with foil. Let rest for 5 minutes before serving.
Carry over cooking will take it the rest of the way to medium-rare.
The wire rack prevents the steak from steaming.
Nutrition
Calories: 320kcal | Carbohydrates: 1g | Protein: 31g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 92mg | Sodium: 854mg | Potassium: 433mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 52IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 3mg