How to Cook Steak on Blackstone Griddle (Easy and Delicious)

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Here's an easy recipe for cooking steak on a Blackstone griddle. Porterhouse, ribeye, and New York steaks are always perfectly cooked!

steak with garlic butter and thyme on griddle.

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Easy Blackstone Steak Recipe
Ingredients
How to Make the Perfect Steak on the Blackstone
How Long to Cook Steaks on the Griddle
Let Steaks Rest
Storage
Recipe Tip
Frequently Asked Questions
More Delicious and Easy Recipes
Recipe
How to Cook Steak on Blackstone Griddle (Easy and Delicious)

Easy Blackstone Steak Recipe

It's really simple to cook steaks on the Blackstone griddle or any other flat-top grill. It's actually my favorite way to cook steak these days. The excellent sear, savory crust, and ability to baste the meat with a delectable garlic butter sauce all combine to create the texture that I adore in steaks cooked on a griddle.

Cooking steak on the griddle is similar to cooking steak in a cast iron skillet, except you may cook more at once. However, you do not get those beautiful grill marks. Even your side dishes can be prepared simultaneously. We enjoy preparing vegetables and potatoes alongside the steaks!

Check out my Blackstone chicken recipe, potatoes on the Blackstone, and other Blackstone recipes if you have a flat top grill.

Ingredients

This quick steak recipe requires only a few simple ingredients. The full proportions are listed on the printable recipe card below.

raw steaks, butter, salt, pepper, garlic, rosemary and thyme.

Steak – Use your preferred steak cut as long as it's thick enough. Ribeye and New York Strip steaks are perhaps the most popular, but we've had tremendous success with Porterhouse steaks and thicker T bones. Look for thick steaks, about 1 ½ inches thick, with plenty of marbling to keep them juicy.
Salt and Pepper – Sea salt and black pepper are historically used as the only flavoring. If you like, you can use your preferred steak spice blend.
Use Olive oil or similar oil with a high smoke point to grease the griddle.
Butter, garlic, rosemary, and thyme are optional, but add a lot of flavor. We use a small foil pan to melt butter with fresh garlic and rosemary while the steaks simmer. You can use the garlic butter to baste the steaks before they are cooked. Finish with fresh thyme for additional taste.

steak with rosemary and thyme on blackstone.

How to Make the Perfect Steak on the Blackstone

Let the steaks rest for 20 to 25 minutes at room temperature. They cook more evenly as a result. After using a paper towel to pat the steaks dry, sprinkle salt and pepper on both sides.

melt butter and garlic with fresh rosemary sprig on griddle.

Apply a thin coating of vegetable oil to the griddle's surface while it is heated to medium-high heat. The steaks should be cooked for 4 minutes on the first side after being placed on the hot griddle. You will want to sauté the garlic butter sauce on one side of the griddle over low heat.

After flipping the steaks using tongs, continue cooking for three more minutes. As the meat cooks, drizzle it with a little garlic butter. Next, check the temperature with an instant-read thermometer. After another minute, check the temperature again and flip the steaks if you need more time. Baste with the remaining garlic butter sauce and, if using, add the thyme.

How Long to Cook Steaks on the Griddle

Your personal preferences will determine how long to cook the steaks. Steaks must rest before serving, therefore you should remove them from the griddle before they are cooked to your preferred temperature since they will continue to cook. As the steaks sit, the temperature will increase by an additional five degrees.

Rare. Cook until the internal temperature reaches 115 degrees Fahrenheit (rare; the inside is dark red).
Medium Rare (dark pink or pale red interior)Cook until 125 degrees Fahrenheit is reached inside.
Medium. When the internal temperature reaches 130 degrees Fahrenheit, remove the medium (pink inside).
Medium Well (light pink interior) — Take out at 145 f
Well (colorless) – Take out at 150 feet

Let Steaks Rest

The steaks will be more tender and juicy if you let them rest for five to ten minutes so the juices can redistribute. Cover the steaks with aluminum foil after placing them on a dish or cutting board. After that, serve and savor your delectable steak meal!

Storage

Any leftover steak can be kept in the fridge for three to four days in an airtight container. It produces tasty quesadillas with meat! For optimal flavor, you can freeze leftovers for up to three months.

Recipe Tip

Select your preferred steak cut; 1-½ inches is the best size.
Before cooking, let it sit at room temperature.
To determine the desired doneness, use a reliable instant-read thermometer.
Before serving, let it sit for five to ten minutes.

Frequently Asked Questions

Are steaks good on a Blackstone?

Absolutely! Steaks on the griddle are equally as delicious as those on the grill if they have a nice sear and compound butter!

Is a Blackstone griddle worth it?

Absolutely, if you have the room to cook outside! Imagine this as a huge skillet made of cast iron. I can cook a whole meal on it with far less mess and without heating up the kitchen! I can prepare a stack of pancakes, sausage, eggs, and more for breakfast. Try preparing six grilled cheese sandwiches at once for lunch! Cooking is enjoyable and dinners are a breeze!

Can you cook a frozen steak on a Blackstone griddle.

It's not something I advise. The inside of the steak may still be frozen while the outside cooks! Even though cooking frozen meat is challenging, the heat source on the griddle makes it more difficult. It's preferable to prepare ahead of time and leave the steaks in the refrigerator overnight to thaw.

What type of steak should I cook on the griddle?

For the griddle, I suggest using a thicker piece of steak. This is because you won't have to overcook the meat to achieve a good sear and crust. Choose a New York strip or ribeye steak that is around an inch thick and has good marbling. Fillets are also excellent, but because they are thicker, they take a lot longer to cook on the griddle and may take some more skill to be perfectly cooked.
Unless you want a well-done steak, I wouldn't suggest cooking thin steaks on the griddle.

How do I cook filet Mignon on the griddle?

Try the rolling approach, which we employed in the upscale steakhouse where I worked as the chef for four years, when cooking filet on the griddle. Once the top and bottom sides of the filet have a good browned crust, transfer the steak to the griddle's slightly colder section and start rolling it on the sides.
You can leave the filet on the griddle surface standing straight on its side for a minute after rolling it for a few minutes, rotating it every few seconds. Repeat after rotating the filet to the subsequent side region. *Note: As was already indicated, the seasonings you use are important.This technique may be applied to other thick-cut steaks, such as ribeye or strip, and helps avoid scorching on the top and bottom of the steak.

Why does my Blackstone steak have a gray color?

I like brown beef. Gray flesh isn't. Additionally, there are several reasons why your griddle steaks could appear more gray than brown.
First and foremost, it's hard to develop that lovely, deep-colored steak crust if you don't let the steaks stay in one place for an extended period of time without being moved. Because they will likely cook to your preferred doneness before they can take on a deep color, thinner steaks are more likely to appear gray.The color of your Blackstone steak can also be influenced by the seasonings you apply. A lot of steak seasonings contain red or brown spices, such as chili powder or paprika, which might change the color of your steak.

If you tried this Steak on Blackstone Griddle or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

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