Cooking Steak on a Blackstone Griddle
Learn how to cook steak on a Blackstone griddle like a pro! This foolproof method delivers juicy, tender steak with a crispy seared crust, perfect for dinner any night of the week.
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.