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!
Nutrition
Notes
For best results, select steaks at least 1 ½ inches thick. Using a high smoke point oil like avocado or grapeseed oil is crucial to prevent burning at the griddle's high temperatures. Always use an instant-read thermometer for accurate doneness, and remember to rest your steak for 5-10 minutes to allow juices to redistribute, ensuring a tender and moist result. Avoid overcrowding the griddle surface to maintain heat and achieve a good sear. Nutrition information is estimated based on common ingredients and serving sizes and may vary.