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Cooking steak on blackstone griddle how to achieve that perfect restaurant-quality sear and a juicy, tender interior? Look no further! This simple guide walks you through mastering steak on your flat-top grill. The Blackstone griddle’s even heat distribution ensures a fantastic crust, making it easy for anyone to create a delicious meal. Get ready for a flavorful steak experience!
Why You’ll Love This Blackstone Steak Recipe
You’ll adore this method for cooking steak on a griddle for so many reasons. It’s incredibly easy and quick, making it perfect for busy evenings. You’ll achieve that coveted, perfectly crusted exterior and tender, juicy inside every single time. This recipe is also super versatile, working beautifully with various cuts of steak. It’s ideal for a quick weeknight dinner or for impressing guests at your next gathering. Plus, cleanup for this griddle steak recipe is surprisingly straightforward!
Ingredients
To master steak on blackstone griddle how to cook it perfectly, start with quality ingredients.
- Steaks: 4 steaks (1 ½ inches thick). Choose your favorites like ribeye, New York strip, porterhouse, or T-bone for the best results.
- Seasoning: 1½ teaspoons sea salt, 1 teaspoon ground black pepper.
- Cooking Oil: 2 tablespoons avocado oil or another high smoke point oil.
- Garlic Herb Butter (Optional): 1 stick unsalted butter, 2 cloves garlic (thinly sliced), 1 sprig fresh rosemary, 4 sprigs fresh thyme.
Notes & Substitutions
For an optimal result, select steaks that are at least 1 ½ inches thick; this allows for a beautiful sear without overcooking the inside. Feel free to swap the simple salt and pepper for your favorite steak rub or seasoning blend. Understanding the smoke point of different cooking oils is key for high-heat cooking and avoiding burnt flavors, so using a high smoke point oil like avocado or grapeseed oil is crucial to prevent burning at the griddle’s high temperatures. Experiment with other fresh herbs like oregano or sage for the garlic butter baste if you prefer.
Equipment
Having the right tools makes all the difference when cooking steak on blackstone griddle how to get it just right.
- Blackstone griddle (or any flat-top grill)
- Metal spatula/turners
- Instant-read meat thermometer
- Tongs for flipping
- Small foil pan (for butter baste, if using)
- Cutting board or platter
- Aluminum foil
Instructions
Follow these steps for cooking steak on blackstone griddle how to achieve a perfect sear and juicy interior.
- Prepare Steaks: Gently pat your steaks completely dry with paper towels. This crucial step helps achieve a fantastic crust. Let the steaks sit at room temperature for about 20-30 minutes before cooking.
- Season Generously: Season both sides of each steak liberally with sea salt and ground black pepper. Don’t be shy; a good seasoning layer builds flavor.
- Preheat Griddle: Turn your Blackstone griddle to medium-high heat. Allow it to preheat for 10-15 minutes until it’s very hot. You should see a light smoke from the griddle surface.
- Prepare Garlic Butter (Optional): If using, place the butter, sliced garlic, and fresh rosemary sprig into a small foil pan. Position the pan on a cooler section of the griddle, setting it on low heat to gently melt and infuse.
- Oil Griddle: Once the griddle is hot, brush 2 tablespoons of avocado oil evenly over the cooking surface. The oil should shimmer but not smoke excessively.
- Sear First Side: Carefully place the seasoned steaks directly onto the hot, oiled griddle. Cook for 4 minutes without moving them to develop a deep, rich crust.
- Flip and Baste: Use tongs to flip the steaks to the second side. If you prepared the garlic butter, use a spoon or brush to baste the cooked side generously with the melted butter mixture.
- Cook to Desired Doneness: Continue cooking for another 3-4 minutes, or until the steaks reach your desired internal temperature. Use an instant-read meat thermometer inserted into the thickest part of the steak.
- Final Baste: For an extra burst of flavor, baste the steaks again with any remaining garlic butter just before removing them from the griddle. Top with fresh thyme sprigs if desired.
- Rest Steaks: Transfer the cooked steaks to a large platter or cutting board. Immediately tent them loosely with aluminum foil. Let the steaks rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.
- Serve Immediately: Slice your perfectly cooked steaks against the grain and enjoy right away!
Pro Tips & Troubleshooting
Steak Selection: Always choose thick cuts, ideally 1 ½ inches or more. Thicker steaks allow you to achieve a beautiful sear without overcooking the interior.
Temperature Control: Your Blackstone griddle typically has zones. Use the hottest zone for searing and a slightly cooler zone for finishing if needed. This helps you control doneness.
Doneness Guide: Use an instant-read thermometer for accuracy. Aim for: Rare (125-130°F), Medium-Rare (130-135°F), Medium (135-140°F), Medium-Well (140-145°F), and Well-Done (150°F+). Remember that steak temperature will rise slightly while resting.
The Importance of Resting: Resting your steak is non-negotiable. Food science explains that resting meat allows muscle fibers to relax and reabsorb juices, leading to a more tender and moist result. Skipping this step leads to dry steak.
Even Cooking: For full contact with the griddle, especially on thicker cuts, you can gently press down on the steak with a spatula for the first minute or two of searing.
Prevent Flare-ups: Keep your griddle clean and don’t use excessive oil. If you notice smoke, adjust your heat down slightly. When cooking steak on blackstone griddle how to avoid flare-ups, manage your oil.
Searing Technique: A super hot griddle is key for a fantastic crust. Ensure the griddle is preheated properly and don’t overcrowd the surface, which can lower the temperature.
Serving, Storage, & Variations
Pair your perfectly cooked griddle steak with a variety of sides for a complete meal. Consider griddle-cooked vegetables like roasted potatoes, roasted asparagus, or bell peppers. A fresh salad or creamy mashed potatoes also make excellent accompaniments.
Leftovers: Store any leftover steak in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To maintain tenderness, gently reheat leftover steak in a pan over low heat or in the oven at 250°F (120°C) until just warm through. Avoid high heat, which can dry it out.
Creative Uses for Leftovers: Don’t let delicious steak go to waste! Slice it thinly for amazing steak quesadillas, add it to pasta dishes, or chop it up for a hearty salad.
Flavor Variations: Get creative with your seasoning! Try a smoky chipotle rub, a vibrant lemon-herb blend, or a zesty Argentine chimichurri sauce. Marinades can also add incredible depth; just be sure to pat the steak dry before hitting the griddle for the best sear. Experiment with different herb blends for your baste, such as sage and thyme, or a spicy chili-garlic butter.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 45 g |
| Fat | 30 g |
| Saturated Fat | 15 g |
| Cholesterol | 130 mg |
| Sodium | 900 mg |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Sugar | 0 g |
FAQ
Q: What is the best cut of steak for a Blackstone griddle?
A: Ribeye and New York strip steaks are excellent choices. Their marbling ensures a juicy and flavorful result, especially when cooked for steak on blackstone griddle how to get it right.
Q: How hot should my Blackstone griddle be for steak?
A: Preheat your griddle to medium-high heat, around 450-500°F. This high temperature is essential for achieving a perfect crust.
Q: Do I need to oil my steak or the griddle?
A: Always oil the griddle surface, not the steak, before placing the meat down. This ensures even cooking and prevents sticking.
Q: How do I get a good sear on my steak?
A: Achieve a good sear by preheating your griddle to a high temperature and ensuring the steak is patted completely dry before it hits the surface. Resist the urge to move it for the first few minutes.
Q: Should I flip my steak multiple times on the Blackstone?
A: For this method, we recommend flipping once to get a solid sear on both sides. Some chefs prefer multiple flips, but one flip works beautifully for a great crust.
Q: How do I know when my steak is done?
A: The most accurate way is to use an instant-read meat thermometer. Refer to the doneness guide in the Pro Tips section for specific temperatures.
Q: How long should steak rest after cooking?
A: Let your steak rest for 5-10 minutes, tented loosely with foil. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
Conclusion
Mastering steak on blackstone griddle how to cook it perfectly is easier than you think. With its intense heat and flat surface, your griddle creates an unparalleled sear and a wonderfully juicy interior every time. By following these simple steps – from proper seasoning and high heat searing to the crucial resting period – you’ll consistently achieve restaurant-quality results at home. Give this recipe a try; you won’t regret the incredible flavor. Share your perfectly grilled steak creations with us in the comments below!
How to Cook Steak on a Blackstone Griddle (Easy & Delicious)
Ingredients
Equipment
Method
- Gently pat your steaks completely dry with paper towels. This crucial step helps achieve a fantastic crust. Let the steaks sit at room temperature for about 20-30 minutes before cooking.
- Season both sides of each steak liberally with sea salt and ground black pepper. Don't be shy; a good seasoning layer builds flavor.
- Turn your Blackstone griddle to medium-high heat. Allow it to preheat for 10-15 minutes until it's very hot. You should see a light smoke from the griddle surface.
- If using, place the butter, sliced garlic, and fresh rosemary sprig into a small foil pan. Position the pan on a cooler section of the griddle, setting it on low heat to gently melt and infuse.
- Once the griddle is hot, brush 2 tablespoons of avocado oil evenly over the cooking surface. The oil should shimmer but not smoke excessively.
- Carefully place the seasoned steaks directly onto the hot, oiled griddle. Cook for 4 minutes without moving them to develop a deep, rich crust.
- Use tongs to flip the steaks to the second side. If you prepared the garlic butter, use a spoon or brush to baste the cooked side generously with the melted butter mixture.
- Continue cooking for another 3-4 minutes, or until the steaks reach your desired internal temperature. Use an instant-read meat thermometer inserted into the thickest part of the steak.
- For an extra burst of flavor, baste the steaks again with any remaining garlic butter just before removing them from the griddle. Top with fresh thyme sprigs if desired.
- Transfer the cooked steaks to a large platter or cutting board. Immediately tent them loosely with aluminum foil. Let the steaks rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.
- Slice your perfectly cooked steaks against the grain and enjoy right away!
