Steak on the Blackstone Griddle

Cooking steak on a Blackstone griddle delivers a perfect sear, a juicy interior, and restaurant-quality results right at home. With its even heat distribution and flat surface, this method locks in flavour while giving you that irresistible crust steak lovers crave.

Ingredients

• 2 ribeye or sirloin steaks (1–1½ inches thick)
• 2 tbsp olive oil or melted butter
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp steak seasoning (optional)
• Fresh herbs (rosemary or thyme) for garnish

How To Make Steak on the Blackstone Griddle

1. Preheat the griddle – Heat your Blackstone on high for 8–10 minutes until hot.
2. Prep the steaks – Pat dry with paper towels, then brush lightly with oil or melted butter. Season generously with salt, pepper, and optional steak seasoning.
3. Sear the steaks – Place steaks directly on the hot griddle. Sear for 3–4 minutes on the first side without moving them to create a crust.
4. Flip and cook – Turn the steaks and cook for another 3–4 minutes for medium-rare (adjust time based on your preferred doneness).
5. Check temperature – Use a meat thermometer:
   • Rare: 125°F (52°C)
   • Medium-rare: 135°F (57°C)
   • Medium: 145°F (63°C)
6. Rest the steaks – Remove from griddle, tent loosely with foil, and rest for 5 minutes before slicing.

You Must Know

• Dry = better sear: Patting steaks dry prevents steaming.
• Don’t overcrowd: Cook 2–3 steaks at a time for even heat.
• Carryover cooking: Steak continues to cook as it rests, so pull it off the griddle a few degrees before your target temp.

Topping Variations

• Garlic Herb Butter – Melt butter with garlic and herbs, drizzle over steak.
• Caramelised Onions & Mushrooms – Cook on the griddle alongside the steak.
• Blue Cheese Crumble – Add while steak is resting for a tangy finish.
• Chimichurri Sauce – Fresh and herby with a touch of spice.

Make It A Meal

• Pair with grilled asparagus, sautéed mushrooms, or corn on the cob.
• Add a side of Blackstone fried potatoes or garlic butter rice.
• For a pub-style twist, serve with crispy chips and a cold pint.

Pro Tips

• Bring steaks to room temperature before cooking for even results.
• Season generously—griddles cook at high heat and can dull light seasoning.
• Use a press (optional) to maximise surface contact for a better crust.
• Resting is non-negotiable—it keeps juices inside the steak.

Recipe FAQs

Q: Can I cook frozen steak on the Blackstone griddle?
A: It’s best to thaw steak first for even cooking, but you can cook from frozen—just expect longer cook times and less even doneness.

Q: What oil is best for the Blackstone griddle?
A: Use oils with high smoke points such as avocado oil, canola oil, or clarified butter.

Q: How do I get restaurant-style grill marks on a flat top?
A: Rotate the steak 45° halfway through each side’s sear for a crosshatch effect, though a flat top usually produces a full crust instead of marks.

Q: Can I cook different steak cuts at the same time?
A: Yes, but monitor thickness—thicker cuts take longer, so use a thermometer for accuracy

Print

Steak on the Blackstone Griddle

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: Isabel
• 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.