Blackstone Steak Recipe
Restaurant-quality ribeye steaks cooked on a Blackstone griddle with perfect crust and juicy interior using a butter basting technique. This simple recipe delivers steakhouse results at home in just 25 minutes.
Equipment
- Blackstone griddle or flat top grill 22-inch or larger recommended
- Instant-read meat thermometer Essential for checking doneness
- Metal spatula For flipping and basting
- Paper towels For drying steaks
Ingredients
- Steaks
- Butter Basting
- For Cooking
Instructions
- Remove steaks from refrigerator 30-45 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
- Season both sides generously with kosher salt, black pepper, and garlic powder. Press seasoning into the meat.
- Preheat Blackstone griddle to high heat (450-500°F). The griddle surface should be smoking hot.
- Drizzle vegetable oil directly onto the hot griddle surface. Spread with a spatula to create an even coating.
- Place steaks on the griddle. Do not move them. Let sear for 3-4 minutes until a dark crust forms.
- Flip steaks and sear the second side for 3-4 minutes. Add butter, smashed garlic, thyme, and rosemary to the griddle next to the steaks.
- As butter melts and foams, tilt the griddle slightly or use a spoon to continuously baste the steaks with the herb-infused butter. Continue for 1-2 minutes.
- Check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remove from heat when 5°F below target temperature.
- Transfer steaks to a cutting board and tent loosely with foil. Let rest for 5-7 minutes to allow juices to redistribute.
- Slice against the grain and serve immediately. Drizzle with any remaining herb butter from the griddle.
Notes
Pat steaks completely dry before seasoning - moisture prevents proper crust formation, Don't move steaks during initial sear - let the crust develop undisturbed for 3-4 minutes, Always use an instant-read thermometer - cooking times vary based on steak thickness, Remove steaks 5°F below target temperature - they continue cooking during rest period, Let steaks rest for at least 5 minutes - this is critical for juicy results