Blackstone Steak Recipe

Cooking Steak on a Blackstone is one of the best methods to get a good sear. This cooking method is a great option for getting a juicy steak to your perfect level of doneness. If you're ready for an easy dinner that showcases the perfect steak, it's time to find out how to get the perfect sear on your cut of meat. 

Using this Blackstone griddle recipe is the best way to create a flavorful steak. While it's true that thicker cuts of meat do need different cooking methods and times, it's possible to get a good steak every time using your flat top griddle. 

While I do recommend a certain cut of steak in this Blacking griddle steak recipe, you can choose the best meat that you want to create your own delicious steak. The Blackstone griddle grill does a great job of cooking all types of meats in all different ways. 

Be sure to check out this Philly Cheesesteak Casserole Recipe with Steak. This is a great way to use leftover steak from this recipe, or from any steak recipe that you might make in the future. 

Ingredients 

Porterhouse steak  - This is one of my favorite cuts of steak. You can easily interchange it for any type of steak that you are craving. Have fun - try new cuts. 

Salt & Black pepper - For flavor. You can season to your taste preference

Garlic herb butter - This adds a savory taste to the steak that makes it out-of-this-world delicious. 

How To Make Steak on Blackstone

Step One: Preheat the griddle to 450 degrees.

Expert Tip: Have a thermometer to check the temperature. We use this Cuisinart CSG-100 Surface Thermometer.

Step Two: Season the porterhouse steak with salt and pepper. Oil the griddle.

Step Three: Grill the steak for 2 minutes on each side. You can check the internal temperature to make sure it is cooked to your preference. 

Step Four: Serve with garlic herb butter and enjoy. 

Variations 

Experimenting with different combinations of herbs and spices can help you discover new and exciting ways to enhance the taste of your grilled or pan-seared steaks. 

​Change the cut of steak - You can use this recipe to make a Filet Mignon, flank steak, Ribeye steak, New York strip steak, sirloin steak, and any other cuts of steak that you want. Choose the best steak that you want to enjoy. 

Herbs - I'm all about simplicity when it comes to the flavoring of this garlic butter steak, but it's easy to add different flavors as well. Fresh rosemary is one delicious option that pairs well with seasoned steak.

Spices - From traditional blends like salt, pepper, and garlic powder to more adventurous options like Cajun or Mexican-inspired spices, there is a seasoning for every palate. Some popular variations include Montreal steak seasoning, which combines coarse salt, black pepper, garlic, and paprika for a robust flavor profile. For those looking for a little heat, a blend of chili powder, cumin, and cayenne pepper can add a spicy kick to your steak. 

Use a different cooking method - While I'm a huge fan of using the flat top grill and hot griddle, this steak recipe can also be made in a cast iron skillet. You just have to choose what works best for you. 

Common Questions 

Do I need to oil the Blackstone grill before cooking steak?

To prevent sticking, it's recommended to lightly oil the grill griddle before placing the steaks on it. Use a high smoke point oil like canola or vegetable oil.

What temperature do you cook steak on a Blackstone?

For the best heat consistency, cooking between 400-500 degrees is going to work best. This helps to keep the cooking time consistent on the flat-top grill so that you can cook the first side and the second side consistently. 

To get your perfect level of doneness, use a meat thermometer once the cooking time is done. This is a great way to ensure that you don't overcook the steak, which can result in a loss of tenderness and juiciness. 

What is the internal temp of rare steak? Medium rare steak?

Steak can be prepared to various levels of doneness depending on personal preference.

For those who enjoy a tender and juicy cut with a reddish center, rare is the way to go. Cooked to an internal temperature of 120-130°F, this level ensures that the meat is lightly seared on the outside while maintaining its rawness within.

Moving up the scale, medium-rare steak offers a slightly more cooked exterior but still retains a warm pink center at around 130-135°F.

Medium steak is cooked to an internal temperature of 135-145°F, presenting a pinkish-brown color throughout and a firmer texture.

For those who prefer less pinkness but still desire some juiciness, medium-well steak reaches an internal temperature of 145-155°F, creating a mostly browned appearance with just a hint of pink in the middle.

Lastly, well-done steak is fully cooked at an internal temperature of 155-165°F, resulting in a uniformly browned surface and no trace of pinkness at all.

Do I need to let the steak rest after cooking? 

It's always recommended to let the steak rest for a few minutes after taking it off the griddle. This helps the steak release some of the natural juices back into the meat, making every bite tender and juicy. 

Just leave it on a plate and try to keep everyone away from it as it is resting. 

What sides can I pair with this delicious recipe? 

You can pair this recipe with Blackstone potatoes, side salads, grilled white onion, or even seared veggies. The options are endless on how you can create a complete meal! 

Some people don't even like to pair their steak with a side dish option, and that is totally fine. You can eat the steak as it is, but itself, and just make it a meal full of hearty protein.

In my opinion, there is no wrong way to eat a steak. 

How do I use leftover steak? 

You have options when it comes to using leftover steak. Most people will reheat the leftover steak and eat it like it is but don't forget that you can actually thinly slice the steak and use it for our Cheesesteak Casserole Recipe with Leftover Steak.

Add the sliced steak to hoagie rolls to create an epic Blackstone Philly Cheesesteak. For the best results, add a little bit of cheese on top as well!