Steak On A Blackstone
Why cook steak on a Blackstone? Because you can! This Blackstone steak recipe cooks up a flavorful steak with a delicious crust on the outside while keeping the inside tender.
While I used New York Strip Steak, you can use any cut you like. The cook time may vary depending on the thickness of the steak.
Steak Rub
While steak is flavorful on its own, it also pairs well with a range of marinades and dry rub seasonings. Simple salt and pepper are enough to enhance its natural taste, but it also stands up well to bolder flavors. Use any steak rub you prefer.
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Helpful Tips
- Take the steak out of the refrigerator 30 to 60 minutes before cooking to let it come to room temperature. Pat dry with paper towels before seasoning.
- Aim for rare to medium-rare for the best texture.
- Letting the steak rest before slicing is essential to lock in its juices.
- Always use a meat thermometer when cooking steak for accuracy.
More Blackstone Recipes
Here are more Blackstone recipes to check out:
Blackstone Steak
Sear a tender and juicy steak right on your Blackstone. From start to finish, you'll have perfectly cooked steak on the Blackstone in just 20 minutes.
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Servings: 2 Steaks
Calories: 611kcal
Cost: $20
Ingredients
- 2 steaks, at least 1" thick (*Note 1)
- 1 tsp kosher salt (*Note 2)
- ½ tsp black pepper (*Note 2)
- 1 tbsp avocado oil
Instructions
- Remove the steaks from the refrigerator 30-60 minutes before cooking.
- Pat the steaks dry with a paper towel and generously season with salt and black pepper.
- Turn on your Blackstone griddle and set it to high heat. Let it preheat for 10-12 minutes.
- Drizzle a bit of high smoke point oil on the hot griddle and spread it evenly with a spatula.
- Place the steaks directly on the oiled griddle. Sear for 3-4 minutes per side for a 1" steak (medium-rare). Make sure to use tongs to sear the fat side of the steak if your steaks have one. Remove from heat. If your steak is thinner or thicker, adjust time accordingly.
- Remove from the griddle once the internal temperature reaches 5°F below your desired final temperature. (*Note 3). Loosely tent with foil and let rest for 10 minutes before serving.
Notes
Note 1 – Ribeye, filet, NY strip and sirloin steak are all good options.
Note 2 – This ratio is for steaks that weight 1 lb. each. Reduce if necessary.
Note 3 – Temperature
- Rare: 125°F – 130°F
- Medium Rare: 130°F – 140°F
- Medium: 140°F – 150°F
- Medium Well: 150°F – 160°F
- Well Done: 160°F+
Nutrition
Calories: 611kcal | Carbohydrates: 2g | Protein: 48g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 188mg | Potassium: 801mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 6mg
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