Cooking Steak on a Blackstone Griddle
There’s something magical about cooking steak on a Blackstone griddle. The sizzle, the sear, the unmistakable flavor—it’s a culinary experience that combines the thrill of grilling with the precision of flat-top cooking. Whether you’re a backyard BBQ enthusiast or a seasoned home chef, learning how to cook steak on a Blackstone griddle will elevate your steak game to a whole new level.
In this detailed guide, I’ll walk you through everything you need to know—from choosing the right cut of beef to achieving that perfect crust. Along the way, I’ll share expert tips, tried-and-true techniques, and creative serving ideas to make your steak nights unforgettable.
Why Cook Steak on a Blackstone Griddle?
Before we dive into the recipe, let’s talk about why cooking steak on a Blackstone griddle is a game-changer.
- Even Heat Distribution: The flat-top surface provides consistent heat, allowing you to get an even sear across the entire steak.
- High Heat Searing: You can achieve that golden-brown crust that steakhouse chefs swear by.
- Space for Sides: Unlike a traditional grill, the large surface gives you room to cook your veggies or potatoes right alongside your steak.
- Juicy, Flavorful Results: The griddle locks in juices better than many other cooking methods.
Ingredients for Perfect Blackstone Griddle Steak
Basic Ingredients:
- 2 ribeye, New York strip, or filet mignon steaks (1 to 1½ inches thick)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons high smoke-point oil (avocado, canola, or grapeseed)
- 2 tablespoons unsalted butter
- 3–4 garlic cloves, smashed
- Fresh herbs (thyme, rosemary, or sage – optional for basting)
Optional Enhancements:
- Steak seasoning blend (Montreal, Cajun, etc.)
- Finishing salt (like Maldon)
- Compound butter (herbed or garlic-infused)
Tools & Equipment You’ll Need
- Blackstone griddle (preheated properly)
- Infrared thermometer (for surface temp accuracy)
- Griddle spatulas or tongs
- Grill press (optional, for a better crust)
- Dome lid (optional, for even cooking)
- Meat thermometer (for doneness)
Choosing the Best Steak for Griddle Cooking
Not all steaks are created equal. When cooking steak on a Blackstone griddle, thickness, marbling, and cut quality matter. Here are some top contenders:
- Ribeye: Richly marbled and flavorful; arguably the king of griddle steaks.
- New York Strip: Leaner than ribeye but still tender with great beefy taste.
- Filet Mignon: Extremely tender, though milder in flavor. Great for special occasions.
- Sirloin: Budget-friendly and lean—great for weeknight meals.
👉 Pro Tip: Look for USDA Prime or Certified Angus Beef for premium results.
How to Cook Steak on a Blackstone Griddle: Step-by-Step
Step 1: Prep the Steaks
- Remove steaks from the fridge at least 30–45 minutes before cooking to bring them to room temperature.
- Pat them dry with paper towels—moisture is the enemy of a good sear.
- Season liberally with kosher salt and freshly cracked pepper. For deeper flavor, add a steak rub or dry seasoning.
Step 2: Preheat the Griddle
- Turn your Blackstone griddle to high heat. Let it preheat for about 10–15 minutes.
- The surface should be between 450°F–500°F for optimal searing.
A drop of water should sizzle and dance on the surface—if it instantly evaporates, you’re ready to go.
Step 3: Sear the Steaks
- Drizzle a light coating of oil on the hot surface.
- Gently place the steaks on the griddle—lay them away from you to avoid splatter.
- Let the steak cook undisturbed for 2.5 to 4 minutes (depending on thickness and preferred crust).
Step 4: Flip and Baste
- Flip the steak using tongs.
- Immediately add butter, garlic, and herbs beside or on the steak.
- Use a spoon or spatula to baste the top of the steak with the infused butter.
Step 5: Check for Doneness
Use a meat thermometer to ensure your steak is cooked perfectly:
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F
- Well Done: 160°F+
Remove the steak when it’s 5°F below your target temp—it will rise as it rests.
Step 6: Rest and Slice
- Transfer the steak to a cutting board.
- Tent with foil and let it rest for 5–10 minutes to redistribute juices.
- Slice against the grain for maximum tenderness.
Pro Tips for Cooking Steak on a Blackstone Griddle
- Don’t move the steak too early. Let it develop a crust before flipping.
- Avoid overcrowding. Leave space between steaks so heat isn’t trapped.
- Use compound butter for extra flavor. Try blue cheese butter, roasted garlic, or chipotle-lime blends.
- Dry brine your steak. Salt it 1 hour (or up to 24 hours) in advance for deeper seasoning.
Flavor Variations
Want to get creative? Here are a few flavorful twists:
1. Garlic Herb Butter Steak
Top the steak with a dollop of garlic herb butter before serving. Let it melt over the hot steak for rich, savory flavor.
2. Blackstone Peppercorn Crusted Steak
Crush black peppercorns and press them into the steak before searing. Serve with a creamy peppercorn sauce.
3. Asian-Inspired Steak
Marinate in soy sauce, sesame oil, garlic, and ginger for an umami-packed twist. Finish with scallions and toasted sesame seeds.
4. Spicy Cajun Steak
Rub with Cajun seasoning before grilling. Serve with charred corn and spicy aioli for a Southern-style treat.
What to Serve with Steak Cooked on a Blackstone Griddle
Pair your steak with classic or elevated sides to round out the meal:
Classic Sides:
- Garlic mashed potatoes
- Grilled asparagus or green beans
- Sautéed mushrooms and onions
- Loaded baked potatoes
Blackstone Favorites:
- Griddle hash browns
- Smash burgers as a surf & turf combo
- Griddled corn on the cob with chili lime butter
- Zucchini and bell peppers stir-fried right on the griddle
Sauce Ideas:
- Horseradish cream
- Red wine reduction
- Béarnaise or chimichurri
- Classic steakhouse au poivre
How to Clean Your Blackstone After Cooking Steak
- Let the griddle cool slightly (not completely cold).
- Scrape off excess fat and food bits using a griddle scraper.
- Wipe down with paper towels.
- Add water to deglaze, scrape again, and dry the surface.
- Lightly oil the surface to re-season and prevent rust.
Frequently Asked Questions (FAQs)
Can I use frozen steak on a Blackstone griddle?
Technically, yes—but for best results, thaw completely first. Frozen steak won’t sear properly and may cook unevenly.
How do I prevent steak from sticking to the griddle?
Ensure your griddle is hot enough and lightly oiled. A clean, properly seasoned griddle helps too.
Is medium rare safe to eat?
Absolutely, as long as your steak reaches an internal temperature of at least 130°F and rests properly.
Final Thoughts: Why Blackstone Steak Is Worth Mastering
Cooking steak on a Blackstone griddle combines the primal joy of grilling with the finesse of gourmet cooking. The intense sear, the juicy center, the rich flavor—it all comes together when you’ve mastered the griddle.
Whether you’re cooking for a crowd or indulging in a solo steak night, the Blackstone offers a versatile and satisfying way to make steakhouse-quality meals at home.
Ready to Master Cooking Steak on a Blackstone Griddle?
Give it a try and see why more and more steak lovers are making the switch to the Blackstone griddle. Once you’ve tasted that perfectly seared crust and juicy center, you’ll never look back.
Cooking Steak on a Blackstone Griddle
Ingredients
For the Steak:
- 2 ribeye New York strip, or filet mignon steaks (1 to 1½ inches thick)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons high smoke-point oil avocado, canola, or grapeseed
For Basting (Optional but Recommended):
- 2 tablespoons unsalted butter
- 3 –4 garlic cloves smashed
- Fresh herbs thyme, rosemary, or sage
Instructions
Bring to Room Temperature:
- Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.
Season:
- Season both sides of the steak generously with kosher salt and freshly cracked pepper.
Preheat the Griddle:
- Turn your Blackstone griddle to high heat and let it preheat for 10–15 minutes. The surface should reach 450°F–500°F.
Sear the Steaks:
- Drizzle oil onto the griddle, then place the steaks down gently. Sear for 2.5 to 4 minutes on the first side without moving.
Flip and Baste:
- Flip the steaks. Add butter, smashed garlic, and herbs to the surface. Baste the top of the steak with the melted, aromatic butter using a spoon or spatula.
Check Internal Temperature:
- Use a meat thermometer to check doneness:
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F
- Well Done: 160°F+
Rest and Serve:
- Remove the steak when it’s 5°F below the desired temp. Let rest on a cutting board, tented with foil, for 5–10 minutes. Slice against the grain and serve.
Notes
- Tip: Don’t move the steak too early—letting it sit undisturbed ensures a proper crust.
- Storage: Leftover steak can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet or slice cold for steak salads and wraps.
- Variations: Add Cajun seasoning, finish with chimichurri, or use compound butter for extra flavor.
- Surface Cleaning Tip: Clean the griddle while still warm by scraping off residue, then wipe and re-oil lightly to maintain seasoning.