This Steak on a Blackstone griddle is the ultimate way to get that crispy sear and juicy flavor in each bite, every single time. The flat-top surface’s intense heat traps moisture as it forms that irresistible crust that steak lovers seek.
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Easy Blackstone Steak Recipe
Steak on a Blackstone griddle recipe this inspiration, a love for outdoor cooking and the perfect sear. But while grilling is wonderful, the flat-top griddle provides an even high-heat cooking surface that easily generates a rich, golden-brown crust.
With only a handful of quality ingredients—steak, salt, pepper, butter, and garlic, you can produce steakhouse results. Sealing in juices while providing an incredible sear, this recipe is perfect for the upcoming cookout or special family dinner and beyond!
If you like this Blackstone Steak recipe. Check out my Blackstone chicken recipe, or potatoes on the Blackstone.
Main Ingredients
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Steak (ribeye, sirloin, or filet mignon) — The star of the dish, for rich, beefy flavor and tenderness.
- Salt — Brings out the natural flavors of the steak and affects moisture extraction for a better sear.
- Black pepper – Gives warmth and complexity to the chicken.
- Butter — Adds richness to the steak and contributes to a glossy, flavorful crust.
- (Garlic, optional) — Infuses aromatic, savory depth in the butter for extra flavor.
- Rosemary – It releases earthy, piney notes that highlight the steak’s scent and taste.
- Thyme — Imparts a subtle, slightly minty, and peppery taste that complements beef.
- Oil (high smoke point, such as avocado or canola oil) — Prevents sticking and helps to form a crispy crust on the griddle.
- Garlic.
How to Make the Perfect Steak on the Blackstone
- Preheat The Griddle – On your Blackstone grill, turn the heat to high and allow approximately 10 minutes for the griddle to heat up until it reaches 450-500°F.
- Prepare the steak — Pat the steak dry with paper towels and generously season both sides with salt and black pepper.
- Oil the griddle — Drizzle a tablespoon of high-smoke-point oil onto the hot surface and spread it evenly across with a spatula.
- Sear the steak – Put the steak on the griddle and don’t touch it for 2-4 minutes for each side, depending on how thick the steak is, until a golden-brown crust has formed.
- Melt some butter with garlic and herbs – Put a small foil pan on the griddle and add the butter, crushed garlic, rosemary and thyme. And let it melt and infuse for more flavor.
- Baste the steak — Once the butter has completely melted, use a spoon to baste the steak with the garlic-herb butter, which makes the steak richer and more moist.
- Check for doneness — An instant-read meat thermometer inserted into the thickest part of the meat will tell you its internal temperature: 125° F for rare, 135° F for medium-rare, 145° F for medium, and so on.
- Rest and serve — Remove the steak from the grill, let it rest for 5 to 10 minutes, slice against the grain. Drizzle with the remaining herbed butter before serving. Enjoy!
How Long to Cook Steaks on the Griddle
Ideal blackstone griddle steak cooking times; using doneness as the guide, Rare (125°F) – 2-3 minutes per side, Medium-Rare (135°F) – 3-4 minutes, Medium (145°F) – 4-5 minutes, Medium-Well (150°F) – 5-6 minutes, Well-Done (160°F +) – 6-8 minutes. Use a meat thermometer for accuracy, let the steak rest 5-10 minutes, and adapt cook time for thicker cuts.
Steak Temperatures
Checking the interior temperature of your steak is crucial! A steak doneness chart can be seen below. Put a meat thermometer into the steak's thickest area.
- Rare (125°F), Medium-Rare (135°F), Medium (145°F), Medium-Well (150°F), Well-Done (160°F+) — Use a meat thermometer for accuracy.
- Cooking Time: 2 to 3 minutes on each side for rare, 6 to 8 minutes on each side for well-done, depending on thickness.
- Rest, Resting Matters: Rest the steak for 5 to 10 minutes after cooking so that juices can redistribute and flavor can develop.
Storage
Store it in the refrigerator for 3-4 days or freeze for 3 months. If you need to reheat, do so at low temperature, oven set to 250 degrees, or a skillet on the low setting with a touch of butter, to help keep it from drying out.
Tips
- Dry the Pat Steak – Taking off the excess moisture promotes for a better sear and chooses The Steam.
- Preheat the Griddle Properly — Do let it reach 450-500°F before cooking it to achieve a crispy, golden-brown crust.
- Use a Meat Thermometer – Check internal temperature to ensure perfect doneness, don’t go by time alone.
- Baste with Butter & Herbs – Melt butter with garlic, rosemary, and thyme in a foil pan for added flavor and richness.
- Patience is a Virtue, Let the Steak Rest – Allowing the steak to rest achieves two things, the juices redistribute, creating a juicy steak and soft texture.
Frequently Asked Questions
For leftover steak storage, allow it to cool fully, then wrap in plastic wrap or foil, and place the wrapped steak in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 3 months. To keep it moist and avoid drying out, reheat delicately in a 250°F oven or in a skillet with some butter.
Yes, you can cook a frozen steak on a Blackstone griddle by using a medium heat (300-350°F) to thaw out the meat a bit and then cranking it up to 450-500°F to give it a proper sear. Season after the exterior softens, rely on a meat thermometer for precision, and anticipate a 50 percent longer cooking time than a thawed steak.
Grill a ribeye on a Blackstone at 450–500°F until it’s done, 3–5 minutes on each side, checking its temperature with a meat thermometer.
If you tried this Steak on Blackstone Griddle or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
How to Cook Steak on Blackstone Griddle (30-Minute!)
INGREDIENTS
- 2 ribeye sirloin, or filet mignon steaks (1 to 1.5 inches thick)
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon high-smoke-point oil avocado or canola oil
- 4 tablespoon unsalted butter
- 3 garlic cloves crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
INSTRUCTIONS
- Preheat The Griddle – On your Blackstone grill, turn the heat to high and allow approximately 10 minutes for the griddle to heat up until it reaches 450-500°F.
- Prepare the steak — Pat the steak dry with paper towels and generously season both sides with salt and black pepper.
- Oil the griddle — Drizzle a tablespoon of high-smoke-point oil onto the hot surface and spread it evenly across with a spatula.
- Sear the steak – Put the steak on the griddle and don’t touch it for 2-4 minutes for each side, depending on how thick the steak is, until a golden-brown crust has formed.
- Melt some butter with garlic and herbs – Put a small foil pan on the griddle and add the butter, crushed garlic, rosemary and thyme. And let it melt and infuse for more flavor.
- Baste the steak — Once the butter has completely melted, use a spoon to baste the steak with the garlic-herb butter, which makes the steak richer and more moist.
- Check for doneness — An instant-read meat thermometer inserted into the thickest part of the meat will tell you its internal temperature: 125° F for rare, 135° F for medium-rare, 145° F for medium, and so on.
- Rest and serve — Remove the steak from the grill, let it rest for 5 to 10 minutes, slice against the grain. Drizzle with the remaining herbed butter before serving. Enjoy!
Emily Cole says
I've been looking for easy ways to cook steak without fuss, and this fits the bill perfectly. The fact that you can cook veggies alongside is such a bonus. I’m definitely going to give this a shot next weekend!
'Amber Clark' says
I've been searching for quick recipes lately, and this one caught my eye immediately! Cooking everything at once sounds efficient and fun. Plus, who doesn't love garlic butter? It’s going on my must-try list right now!
Amy Jackson says
'Grilling indoors' has never sounded better! With summer around the corner, I can't wait to fire up my Blackstone and whip up some flavorful steaks like these. Those cooking times are super helpful; thanks for sharing!
Phoebe Wilson says
This recipe is making my mouth water just reading it! The idea of basting the steak in garlic butter while it cooks sounds divine. I can't wait to try this out for dinner with my family; they'll love it!
Hazel Green says
'Cooking steaks on a flat-top grill'—now that's music to my ears! It’s great that you mentioned how important it is to let them rest. I'm all about those tender bites, so I'm definitely trying this soon.
Madison Campbell says
'Simple yet delicious'—my favorite way to cook! This method seems perfect for hosting friends over for dinner as well. Everyone will be impressed by those perfectly cooked steaks without spending hours in the kitchen.
Marilyn Edwards says
I love how simple this steak recipe is! Cooking on a Blackstone griddle sounds so convenient, especially when you can prepare the sides at the same time. It's a real game-changer for meal prep, and those garlic butter flavors? Yum!
Lily Collins says
Wow, I didn't know cooking steak could be so straightforward! Using a griddle makes it seem less intimidating than firing up the grill. Plus, that resting period after cooking is key for juicy steaks; can't wait to dig in!
Amanda Bennett says
'Steak on a Blackstone' sounds like a dream come true for busy weeknights! Pairing it with roasted veggies is such a smart move. I might even add some mushrooms in there; they’ll soak up all that garlicky goodness too.
Lisa Evans says
This recipe looks fantastic and super easy to follow! I love that you can use different cuts of steak too. The thought of juicy porterhouse or ribeye on my plate has me excited to try cooking them on the Blackstone!