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.

Course Dinner

Cuisine American

Keyword Beef Recipes, Steak Recipes

Prep Time 15

Cook Time 10

Resting 10

Total Time 35

Servings Steaks

Calories 611kcal

Author Darcey Olson

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+

* The USDA recommends cooking beef steaks to a minimum internal temperature of 145°F.

Nutrition