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Blackstone Steak: The 5 Best Tips for Juicy Perfection

Blackstone Steak
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This Blackstone steak recipe delivers a juicy, tender steak with a rich golden crust using a flat-top griddle.

Ingredients

Scale
  • 2 ribeye or New York strip steaks (1 to 1½ inches thick, about 12 oz each)
  • 1 tablespoon avocado oil (or other high smoke-point oil)
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons unsalted butter (optional, for basting)
  • 2 sprigs fresh rosemary or thyme (optional)

Instructions

  1. Remove the steaks from the refrigerator and let them rest at room temperature for 20–30 minutes.
  2. Preheat the Blackstone griddle on high heat for 10–15 minutes until the surface reaches about 450–500°F.
  3. Lightly coat the griddle surface with avocado oil.
  4. Pat the steaks dry with paper towels, then season both sides evenly with salt, black pepper, and garlic powder.
  5. Place the steaks on the hot griddle and cook undisturbed for 4–5 minutes on the first side to develop a deep crust.
  6. Flip the steaks and cook another 4–5 minutes for medium-rare, adjusting time depending on desired doneness.
  7. During the last minute of cooking, add butter and herbs to the griddle and spoon the melted butter over the steaks if desired.
  8. Use a meat thermometer to check doneness (130–135°F for medium-rare, 140–145°F for medium).
  9. Remove the steaks from the griddle about 5°F before target temperature and let them rest for 5–10 minutes.
  10. Slice against the grain and serve immediately.

Notes

    Nutrition

    Find it online: https://bakerslider.com/blackstone-steak-recipe/

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