Cooking steak on a Blackstone griddle is one of the best ways to achieve a perfectly seared crust with a juicy, tender interior. The flat-top surface provides even heat distribution, allowing you to cook steak quickly while developing that rich, flavorful crust that steak lovers crave. Unlike traditional grills, the Blackstone locks in juices and gives you complete control over cooking temperature and doneness.

Whether you’re preparing a quick weeknight dinner or an impressive meal for guests, this Blackstone steak recipe delivers restaurant-quality results right at home. In this complete guide, you’ll learn how to choose the best steak, season it properly, and cook it to perfection.

Ingredients

This recipe focuses on simple ingredients that enhance the natural flavor of the steak.

Main Ingredients

• 2 steaks (ribeye, New York strip, or sirloin)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Optional Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika

Optional Add-Ons

• 2 tablespoons butter
• 2 cloves garlic, crushed
• Fresh thyme or rosemary

Why These Ingredients Work

Steak: The star of the dish—choose high-quality cuts.
Salt: Enhances natural flavor.
Pepper: Adds mild heat.
Butter & herbs: Create a rich finishing flavor.

How To Blackstone Steak Recipe

Step 1: Bring Steak to Room Temperature

Remove steak from fridge 30–45 minutes before cooking.

This ensures even cooking.

Step 2: Season the Steak

Pat steak dry.

Season generously with salt, pepper, and optional spices.

Step 3: Preheat the Blackstone

Heat griddle to high heat (around 450–500°F / 230–260°C).

Add a small amount of oil.

Step 4: Sear the Steak

Place steak on hot surface.

Cook for:

• 3–4 minutes per side (medium-rare)
• Adjust for desired doneness

Step 5: Add Butter and Herbs

During the last minute, add butter, garlic, and herbs.

Spoon melted butter over steak.

Step 6: Check Doneness

Use a thermometer:

• Rare: 125°F (52°C)
• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

Step 7: Rest the Steak

Let rest for 5–10 minutes before slicing.

Step 8: Serve

Slice and serve hot.

You Must Know

1. High Heat is Essential

Creates a proper crust.

2. Don’t Move the Steak Too Much

Let it sear properly.

3. Resting is Crucial

Keeps juices inside.

4. Use a Thermometer

Ensures perfect doneness.

5. Pat Steak Dry

Helps achieve better sear.

Topping Variations

Garlic Butter

Classic and rich.

Herb Butter

Butter mixed with herbs.

Peppercorn Sauce

Adds bold flavor.

Chimichurri

Fresh and vibrant.

Blue Cheese

Rich and tangy.

Mushroom Sauce

Savory and earthy.

Make It A Meal

Classic Steak Dinner

Serve with:

• Mashed potatoes
• Vegetables
• Salad

Steak Bowl

Combine with:

• Rice
• Vegetables
• Sauce

Steak Sandwich

Serve in bread with toppings.

BBQ Plate

Serve with:

• Corn
• Coleslaw
• Beans

Pro Tips

1. Use Thick Cuts

They cook more evenly.

2. Preheat Properly

Hot surface is key

3. Use Oil with High Smoke Point

Like avocado oil.

4. Don’t Overcook

Steak continues cooking while resting.

5. Flip Only Once

Improves crust.

6. Add Butter at the End

Prevents burning.

7. Slice Against the Grain

Makes steak more tender.

Recipe FAQs

What is the best cut of steak?

Ribeye, strip, or sirloin.

Can I cook frozen steak?

It’s best to thaw first.

Why is my steak tough?

Overcooking or cutting wrong.

How long should I cook steak?

Depends on thickness and doneness.

Can I use marinades?

Yes, but simple seasoning works best.

How long do leftovers last?

Up to 3 days.

Can I cook multiple steaks?

Yes, if there is enough space.

Do I need butter?

Not required, but adds flavor.

Blackstone Steak Recipe

Print Recipe

Cooking Blackstone Steak is easy and delicious with the perfect sear every time. These steaks come out flavorful and cooked to perfection.

• Author: Brandy
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 Steaks
• 2 Tbsp Montreal Steak Seasonings
• 2 Tbsp Oil
• 2 Tbsp Butter

Instructions

1. Preheat the Blackstone griddle over high heat (approximately 450 degrees F). You want the griddle to be hot to get a good sear on the steaks.
2. Make sure that the steaks are dry and are at room temperature. Then season the steaks with the Montreal seasonings (approximately ½ Tbsp per steak).
3. Spread the oil out onto the Blackstone grill.
4. 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.
5. 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.
6. 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.
7. 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.
8. Then top each steak with approximately ½ Tbsp of butter and let the butter melt into the steak.
9. Serve warm and then enjoy!

Notes

The best way to test for doneness is by inserting an instant read thermometer into the thickest part of the steak. Do this through the side, not the top of the steak.

Steak Doneness

Rare – 120F, cool to warm red center

Medium Rare – 130F, Warm red center

Medium – 140F, Hot pink center

Medium Well – 150F, Mostly brown center

Well Done – 160F, full brown in color

You can use anytime of steak for this recipe. We used New York Strip Steaks but you can use sirloin, flank steak, round steak or filets for this recipe.