Who doesn’t love the sizzling grill steaks with some tempting sides? But it can be difficult to visit a steakhouse to enjoy this treat. Well, not to fret!
If you love to cook and have a Blackstone griddle at your place and are wondering, can you cook steak on a Blackstone griddle?
The answer is yes. Cooking steaks on Blackstone griddle is easy and produces amazing results. You can cook and smoke amazing Blackstone steaks to feast on for large gatherings and parties!
Aren’t these qualities required to make a perfectly seared steak at home? So continue reading because we are going to share the recipes to cook Blackstone grill steaks.
Hold your apron, and be prepared to cook some Blackstone steaks with oodles of flavors.
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Cooking Steaks On Blackstone Griddle
Do you want a steak with a sizzling sound, good sear, plenty of melting fat, and tender meat of your liking? All this is possible through the Blackstone griddle.
Once you’ve mastered the technique, you can surely amaze your family and friends with your flawless cooking. In this article, we will be sharing some best ways of cooking steak on flat top grill. Let’s get started!
How to Cook Steaks on Blackstone Griddle
Selecting The Best Steak To Cook On A Blackstone Griddle:
The first step to a good steak is buying a good steak! Do you think which kind of steak will be easy to cook on a Blackstone griddle? To make your answer easy, it’s all types of steaks.
From turkey to beef, buffalo to bison, you can grill any kind of desirable steak on the Blackstone griddle.
Mostly, people prefer ribeye steak. They have loads of marbled fat that brings a juicy tenderness to your steak. However, you can choose the New York Strip or fillet mignon, but be careful about cooking if you are using meat with leaner cuts.
Related > > Guide to cook a Traeger Ribeye steak
Here are the basic ingredients for cooking steak on a griddle:
- Steak: Choose your favorite cuts, such as ribeye, sirloin, or filet mignon.
- Salt: For seasoning the steak.
- Black Pepper: To add a flavorful kick to your steak.
- Olive Oil or Cooking Oil: For greasing the griddle and preventing sticking.
- Optional Seasonings: You can use additional seasonings like garlic powder, rosemary, thyme, or paprika for extra flavor.
- Butter: For basting the steak as it cooks (optional).
- Garlic Cloves: To infuse the steak with a delicious garlic flavor (optional).
Preparing The Steak And Blackstone Griddle
- Turn on the flames of your Blackstone griddle for 10-15 minutes. If you have multiple burners, turn on all of them at high flame. In this manner, you can grill multiple steaks at the same time.
- You need to dry the steaks with a paper towel. If you need a good sear, your piece of steak should be free from excess water. The moisture usually hinders the caramelization or searing of steaks by creating a barrier.
- Make sure steaks are at room temperature before you start cooking steaks on Blackstone grill.
Once you are done with prepping your steak and Blackstone griddle, then you can move towards the next step.
Steps on How to Cook Steak On A Griddle
- Prepare and Season the Steak:
- Start by patting your steak dry with paper towels. This helps achieve a good sear.
- Season your steak with your choice of seasonings. A simple combination of salt, pepper, and crushed garlic works well. Be cautious with any sugar-based seasonings, as they can burn.
- Preheat Your Blackstone Griddle:
- Preheat your griddle to medium heat. You’ll know it’s ready when you hear a shimmering sound from the oil.
- Oil the Griddle:
- Spray olive oil on the griddle surface to prevent sticking.
- Sear the Steak:
- Place your seasoned steak on flat top grill. Let it sit for 2-3 minutes without moving it. If it sticks to the surface, it needs more searing time.
- Flip the steak with tongs and sear the other side for 2-3 minutes. You can move it slightly to ensure even searing.
- Check Doneness:
- Thinner steaks may be done at this point. Use a meat thermometer to check the internal temperature. Adjust your cooking time based on your desired level of doneness (e.g., rare, medium-rare, medium).
- Finish Cooking:
- If more cooking is needed, move the steak to a less hot spot on the griddle. Lower the heat and allow it to cook with its juices.
- Rest the Steak:
- Once the steak reaches your desired level of doneness, turn off the griddle and let the steak rest for about 5 minutes on the griddle.
- Add Toppings (Optional):
- Enhance the flavor by adding your favorite toppings or herb butter for extra richness.
- Serve and Enjoy:
- Slice your flavorful steak and serve it hot.
How Long To Cook A Steak On Blackstone Griddle
Cook the steak on medium-high heat until it reaches an internal temperature of around 130 degrees F (55 degrees C). This should take about 10 minutes per side for medium-rare steaks or 15 minutes per side for medium steaks.
You can use instant-read meat thermometer to check the steak’s internal temperature. Remember, don’t overcook your steak! If you do this, it will be tough and chewy.
The good thing about Blackstone is that it has multiple heating zones. Here is a complete guide on Blackstone cooking temperature chart and different heating zones.
What Temperature To Cook Steak on Blackstone Griddle
Here’s a list of the internal temperatures to determine the doneness of your Blackstone steak.
- Rare- cool red center is 125°
- Medium Rare- warm red center 135°
- Medium- warm pink center 145°
- Medium Well- slightly pink center 150°
- Well Done- little to no pink center at 160°
The USDA advises steaks to be cooked to 145° to prevent food-borne illness.
6 Hacks For Cooking Steak On Griddle
- The greatest seasoning to bring out the flavor of the steak is salt. Salt the cut of meat for 30 minutes to 6 hours and place it on an uncovered plate in the refrigerator. This method works with table salt, but it’s not ideal. For the greatest results, use pink Himalayan salt, sea salt, or kosher salt.
- Season the meat at least one hour ahead of time for the most flavourful steak. This allows the salt to penetrate the meat’s fibers. This not only seasons the meat but also helps the muscle fibers maintain internal hydration.
- Allow your meat to rest on a dish at room temperature (70-75F) for about 45 minutes before cooking. This will remove some of the chills from the meat and allow the browning process, or Maillard reaction, to occur more quickly when the meat is placed on the griddle.
- The steak reverse sear approach works better with thicker cuts. It is proposed to grill thin steaks at high heat for a shorter period. Use a meat thermometer to verify the meat is cooked to the temperature you desire.
- Cooking Blackstone grill steaks allows you to get a gorgeous brown crust that looks and tastes fantastic. To produce a beautifully browned steak, make sure the steak is completely dry before cooking.
- After you remove the steak from the fire, it will continue to cook due to carryover cooking. To avoid overcooking, take the meat off the griddle when it is five degrees under done.
- If you like your steak, and chicken having grill marks you can use griddle grates on Blackstone. How to Get Grill Marks on Blackstone griddle
Toppings And Vatiation For Blackstone Steaks
- Herb Butter: Top your hot steak with a pat of herb butter for a burst of flavor. Combine softened butter with fresh herbs like rosemary, thyme, or parsley. Spread the herb butter over the steak while it’s resting.
- Caramelized Onions: Sauté thinly sliced onions on the griddle until they caramelize. Place the caramelized onions on top of your steak for a sweet and savory addition.
- Sautéed Mushrooms: Cook sliced mushrooms in a bit of butter on the griddle. Mushrooms complement the steak’s rich flavor.
- Blue Cheese Crumbles: Sprinkle blue cheese crumbles over your cooked steak for a tangy and creamy contrast.
- Classic Peppercorn Sauce: Prepare a peppercorn sauce by combining crushed peppercorns, cream, and brandy. Drizzle it over your steak for a gourmet touch.
- Chimichurri sauce
- Creamy garlic mushroom sauce.
- Compound Butter: Create compound butter by mixing softened butter with ingredients like garlic, lemon zest, or your favorite herbs. Place a slice of compound butter on the hot steak, allowing it to melt and add depth of flavor.
- Variation: Experiment with different cuts of steak, such as ribeye, New York strip, or filet mignon. Each cut offers a unique texture and taste.
Properly storing leftover steak is essential to maintain its flavor and quality.
- Allow any leftover steak to cool to room temperature.
- Wrap the steak tightly in plastic wrap or aluminum foil to prevent it from drying out.
- Place the wrapped steak in an airtight container or resealable freezer bag.
- Label the container with the date to keep track of its freshness.
- Store the steak in the refrigerator for up to 3-4 days.
If you want to store your cooked steak for an extended period, freezing is a great option.
- Allow the steak to cool completely to avoid condensation inside the packaging.
- Wrap the steak in plastic wrap and then aluminum foil to create an airtight seal.
- Alternatively, you can use a vacuum sealer for the best results.
- Place the wrapped steak in a freezer-safe, airtight container or bag.
- Label the container with the date and type of steak.
- Frozen steak can last in the freezer for 2-6 months without significant loss of quality.
4 Easy Blackstone Steak Recipes
In this section, we’ll cover four of our favorite Blackstone steak recipes. These steaks are perfect for grilling, and we’ve included some easiest ways to help you get the most out of your griddle.
1. Blackstone Steak With Cajun Rub
Blackstone steak with a cajun rub is a simple, delicious recipe that’s sure to impress.
- 2 pounds ribeye steak or you can choose any other part as well.
- 1/2 cup Ketchup
- 2 tbsp Worcestershire Sauce
- 2 tablespoons Cajun seasoning
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (more or less to taste)
- Grill the steak until it’s done to your liking. Let rest for 15 minutes before slicing into thin strips. You can also grill it in a grill pan or in a cast-iron skillet. But I think that the flat top grill gives it a nice crusty outside and keeps it from getting dry.
- Mix the Cajun seasonings and ketchup with Worcestershire sauce in a bowl until they’re combined well enough that they blend nicely but remain distinct entities. This can take some time; just keep mixing until they’re blended evenly!
- Place some steak strips on each plate and spoon some of your sauce over them.
Cooking steak on flat top grill is a delicacy that takes center stage at many fine restaurants. If you’re looking for an easy way to make this meaty, yet elegant dish at home, we’ve got the recipe.
- 1 lb round steak preferably Fillet Mignon
- 1/2 cup butter
- 1/4 cup blue cheese crumbles (such as Stilton)
- 2 cloves garlic, finely chopped
- Fresh parsley, finely chopped
- 3 tbsp Worcestershire sauce
- Juice of one lemon
- Preheat the flat top grill to 350 degrees F.
- In a bowl, combine garlic, salt, pepper, and steak seasoning. Coat the steak with the seasonings and place on a baking sheet.
- Bake for 30 minutes or until desired doneness is reached.
- After resting your steak, place it on the griddle and sear on both sides until brown and cooked through (about 4 minutes per side).
- Remove from the griddle and let rest for 5 minutes before serving
- Meanwhile, in a small bowl, mix blue cheese crumbles, butter, and parsley until combined; set aside until ready to serve.
- Serve with sliced mushrooms and toast points if desired
Blackstone steak with balsamic vinegar and honey is a delicious recipe for you to try this weekend. This steak is made from beef, with a touch of balsamic vinegar and honey. This Blackstone grill steak has a deep, rich flavor. It’s also very tender, making it an ideal choice for this weekend.
- 4 steaks of your choice, about 12 ounces each
- 1 cup balsamic vinegar
- 1/4 cup honey
- Preheat the griddle to medium-high heat.
- In a small bowl, mix balsamic vinegar and honey until it becomes a thick glaze. Set aside in the refrigerator while you cook your steaks.
- Grill steaks over medium-high heat on both sides until the desired doneness is reached. Turn off the grill but leave the lid down so the steak can finish cooking in its juices! Let rest for 5 minutes before serving with sauce on top.
Blackstone Ribeye steak with mushrooms is an enchanting combination that can definitely boost your flavor buds. Try this recipe to save the hefty amount on any steakhouse.
- Steak (2 lbs) preferably rib eye steak.
- 1 tbsp. butter
- 1 tbsp. Olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups sliced mushrooms
- Preheat the Blackstone griddle for 10-15 mins
- Place the dried piece of steak and season with salt and pepper on both sides of the steak.
- Drizzle with olive oil and spread evenly across the top side of the steak, then place on the griddle until the desired doneness is reached (about 4 minutes).
- Remove from heat, let sit for 5 minutes, then roughly chop into bite-sized pieces.
- Set aside while you prepare the mushrooms; cut off stems from each mushroom and reserve for use as you wish (e.g. stir fry). Cut into halves or quarters if desired, depending on size.
- Serve the mushrooms with Blackstone griddle steaks.
Can you sear a steak on a Blackstone griddle?
Yes, you can sear steak on a Blackstone griddle. Blackstone griddles can be set to multiple heating zones. Simply preheat the half of the griddle to high heat around 550 F and the other half to around 35 F. Now rub the steak with olive oil and place it on the griddle with the high heating zone for a perfect sear.
Let the steak cook for a minute and a half and then flip it over. Sear both sides for 2 minutes on each side, then move it to the other side of the griddle.
To keep it away from direct heat, place the steak on a wire rack for more indirect cooking. Cook for 6 minutes per side or until your desired doneness.
Do you put oil on the Blackstone griddle before cooking a steak?
Steak specialist recommend not use any oil on griddle when grilling steaks for the best sear. The best way to cook meat on a stovetop or griddle is to let the surface get really hot before putting the meat on. To accomplish this, you will want to lightly butter both sides of the meat and season it as desired. Not only will this allow for easier flipping later on, but it will also ensure a grilled steak with a perfect sear.
Blackstone Steak With Cajun Rub
- 2 boneless ribeye steaks (about 1 inch thick)
- 2 tbsp olie oil
- 2 tbsp Cajun seasoning
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (adjust to your spice preference)
- In a small bowl, combine the Cajun seasoning, salt, black pepper, garlic powder, paprika, onion powder, dried thyme, dried oregano, and cayenne pepper. Mix well to create your Cajun rub.
- Drizzle olive oil over both sides of each ribeye steak. Use your hands to rub the oil evenly onto the steaks.Sprinkle the Cajun rub generously over both sides of the steaks, pressing it in to adhere.
- Preheat your Blackstone griddle to high heat. You want it to be very hot before adding the steaks.
- Place the seasoned ribeye steaks on the hot Blackstone griddle. You should hear a sizzling sound as they make contact with the griddle.For medium-rare, cook the steaks for about 4-5 minutes on each side. Adjust the cooking time based on your preferred level of doneness.Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C). Remember that the steak will continue cooking as it rests.
- Once the steaks reach your desired doneness, remove them from the griddle and let them rest for about 5 minutes. This resting period allows the juices to redistribute, resulting in a juicy steak.
- After resting, slice the Cajun-rubbed ribeye steaks against the grain and serve immediately.
- Adjust the amount of cayenne pepper in the Cajun rub to control the level of spiciness.
- For a perfect sear, ensure your Blackstone griddle is very hot before placing the steaks.
- Let the steaks rest before slicing to keep them juicy.
Related Recipes That You’ll Like To Try:
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