Blackstone Ribeye Steak is one of the easiest and most delicious ways to cook steak at home. The Blackstone griddle delivers intense heat and an even cooking surface, creating a beautifully seared crust while keeping the inside juicy and tender. Ribeye is especially perfect for this method because of its marbling, which melts during cooking and creates rich, steakhouse-quality flavor.
Whether you’re cooking a quick weeknight dinner, hosting a backyard gathering, or simply craving a restaurant-style steak without firing up a grill, Blackstone ribeye offers impressive results with simple ingredients and minimal effort.
Ingredients
This recipe uses a few high-quality ingredients that let the steak shine.
Main Ingredients
- 2 ribeye steaks (1–1½ inches thick)
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon steak seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
Optional Butter Baste
- 2 tablespoons butter
- 2 garlic cloves, smashed
- Fresh rosemary or thyme
Optional Garnishes
- Fresh parsley
- Blue cheese crumbles
- Garlic butter
- Lemon wedges
Why These Ingredients Work
Ribeye: High marbling creates tenderness and flavor.
Salt: Enhances natural beef taste.
Oil: Helps create a crust and prevents sticking.
Butter and herbs: Add steakhouse-style richness.
How To Ribeye Steak
Step 1: Bring Steak to Room Temperature
Remove steaks from refrigerator:
30–45 minutes
before cooking.
This promotes even cooking.
Step 2: Pat Dry
Use paper towels to dry the surface.
Dry steak sears better.
Step 3: Season the Steak
Brush lightly with oil.
Season generously with:
- Salt
- Pepper
- Optional seasonings
Season both sides.
Step 4: Preheat the Blackstone
Heat griddle to:
High Heat
Allow the surface to become fully hot.
Step 5: Add Steak
Place ribeye on the hot griddle.
You should hear an immediate sizzle.
Step 6: Sear the First Side
Cook without moving for:
3–5 minutes
depending on thickness.
Step 7: Flip the Steak
Use tongs or spatula.
Flip once.
Cook second side
Step 8: Butter Baste (Optional)
Add:
- Butter
- Garlic
- Herbs
Spoon butter over steak.
Step 9: Check Temperature
Internal temperatures:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150°F
Step 10: Rest Before Serving
Rest steak for:
5–10 minutes
This helps juices redistribute.
You Must Know
1. High Heat is Essential
Creates proper crust.
2. Don’t Move the Steak Early
Let sear develop naturally.
3. Use Thick Ribeye
Thin steaks cook too fast.
4. Rest the Steak
This step matters.
5. Season Generously
Steak benefits from strong seasoning.
6. Use a Thermometer
Prevents overcooking.
7. Flip Once
Repeated flipping reduces sear quality.
Topping Variations
Garlic Butter Steak
- Garlic butter
- Parsley
Mushroom Ribeye
- Sautéed mushrooms
- Butter
Blue Cheese Steak
- Blue cheese crumbles
- Black pepper
Cajun Ribeye
- Cajun seasoning
- Butter
Herb Steak
- Rosemary
- Thyme
- Garlic
Steakhouse Style
- Crispy onions
- Compound butter
Make It A Meal
Classic Steak Dinner
Serve with:
- Mashed potatoes
- Vegetables
- Salad
Blackstone Cookout
Pair with:
- Fries
- Burgers
- Corn
Low-Carb Meal
Serve with:
- Roasted vegetables
- Salad
- Cauliflower mash
Family Dinner
Add:
- Bread
- Drinks
- Dessert
Surf and Turf
Pair with:
- Shrimp
- Lobster
- Garlic butter
Pro Tips
1. Use Avocado Oil
High smoke point.
2. Preheat Fully
Hot griddle equals better crust.
3. Don’t Pierce the Meat
Preserves juices.
4. Use Cast-Iron Press Lightly (Optional)
Improves contact.
5. Let Steak Dry Before Cooking
Surface moisture prevents searing.
6. Finish With Butter
Adds incredible richness.
7. Slice Against the Grain
Creates tender bites.
Recipe FAQs
Why choose ribeye?
Its marbling creates superior flavor and tenderness.
What thickness is best?
1–1½ inches is ideal.
Can I use frozen steak?
Thaw fully first.
Why didn’t my steak crust form?
The griddle may not have been hot enough.
How long do leftovers last?
Up to 3–4 days.
Can I cook medium-well?
Yes, but medium-rare is most popular.
Do I need butter?
No, but it adds flavor.
Can I cook indoors?
A griddle or cast iron skillet works.
PrintBlackstone Ribeye Steak
Blackstone Ribeye Steak is an easy way to cook restaurant quality steaks at home. The steaks are seasoned and grilled on your Blackstone.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4 Ribeye Steaks
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 2 Tbsp Oil
- 2 Tbsp Butter
Instructions
- Preheat the Blackstone griddle over high heat (approximately 500 degrees F). You want the griddle to be hot to get a good sear on the steaks.
- Make sure that the steaks are dry and are at room temperature. Combine the garlic powder, salt and pepper together in a small bowl. Then season the steaks with the seasoning mixture (approximately ½ teaspoon per steak).
- Spread the oil out onto the Blackstone grill.
- Once the oil is hot, place the steaks on the Blackstone grill on top of the oil. Let them cook for 2-3 minutes and do not move them to get a good sear on the steaks.
- Then use tongs to gently lift and flip the steak. If the steaks are still sticking to the grill, this means that they need more time and they are not ready to flip yet.
- Flip the steaks onto a separate section of the grill. Then cook the steaks for 2-3 more minutes to sear the opposite side of the steaks.
- Then reduce the temperature on the Blackstone grill to medium heat. Cook the steak until they are done to your preference. Use an instant read meat thermometer to check the steak temperature. The recipe notes has the internal temperature for each steak preference.
- Then top each steak with approximately ½ Tbsp of butter and let the butter melt into the steak.
- Let the steak rest for 5 minutes and then it’s ready to serve warm and then enjoy!
