The Blackstone griddle’s flat, expansive surface gives you room to cook multiple steaks with even heat and plenty of sizzle. Learning how to cook steak on Blackstone is easier than you think, and it delivers a perfect crust every time. This guide walks you through every step, from picking the right cut to serving it juicy and tender.
You don’t need a fancy grill or a cast iron skillet. The Blackstone griddle gives you a huge cooking area, so you can do steaks, veggies, and even sides all at once. The key is controlling the heat and using the right technique.
Why Cook Steak On A Blackstone Griddle
The Blackstone is not a grill. It’s a flat-top griddle that heats evenly across the whole surface. This means no hot spots or flare-ups. You get a consistent sear on every steak.
Another big advantage is the space. You can cook four or five steaks at the same time without crowding them. That’s perfect for feeding a crowd or meal prepping for the week.
The flat surface also catches all the juices and seasonings. Nothing falls through the grates. This makes cleanup easier and keeps all the flavor right where you want it.
Choosing The Right Steak For The Blackstone
Not every steak works the same on a griddle. You want cuts that are at least 1 inch thick. Thinner steaks cook too fast and can dry out before you get a good crust.
Here are the best cuts for the Blackstone:
- Ribeye – Marbled with fat, stays juicy, and sears beautifully.
- New York Strip – Leaner than ribeye but still tender with great flavor.
- Filet Mignon – Very tender but lean; watch the cook time closely.
- Sirloin – Budget-friendly and works well if you don’t overcook it.
- T-Bone or Porterhouse – Big cuts that need even heat; perfect for the griddle.
Avoid very thin cuts like flank steak or skirt steak for this method. They cook too quickly and are better suited for high-heat searing in a pan.
How To Cook Steak On Blackstone
Now let’s get into the actual process. Follow these steps exactly, and you will get a steakhouse-quality result at home.
Step 1: Prep Your Steak
Take your steak out of the fridge 30 to 40 minutes before cooking. This lets it come to room temperature. A cold steak will cook unevenly on the griddle.
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. Dry surfaces brown faster and better.
Season generously with kosher salt and fresh cracked black pepper. You can add garlic powder or onion powder if you like, but keep it simple. Salt draws out moisture, so season right before cooking, not hours ahead.
Step 2: Preheat The Blackstone
Turn your Blackstone on to medium-high heat. Let it preheat for about 10 to 15 minutes. You want the surface to reach around 400°F to 450°F.
Test the heat by sprinkling a few drops of water on the griddle. If they dance and evaporate quickly, it’s ready. If they just sit there, it’s not hot enough.
Do not add oil yet. You’ll add it right before the steak goes on.
Step 3: Add Oil And Place The Steak
Once the griddle is hot, add a thin layer of high-smoke-point oil. Avocado oil or canola oil works great. Do not use olive oil; it will burn and taste bitter.
Place the steak on the hot oil. You should hear a loud sizzle immediately. If you don’t, the griddle isn’t hot enough.
Do not move the steak for at least 3 to 4 minutes. Let it sear undisturbed. This creates that deep brown crust.
Step 4: Flip And Sear The Other Side
After 3 to 4 minutes, flip the steak using tongs. The first side should be dark brown and crusty. If it sticks, it’s not ready to flip. Let it cook another minute.
Sear the second side for another 3 to 4 minutes. For a 1-inch thick steak, this gives you a medium-rare doneness. Adjust time based on thickness and your preference.
Step 5: Check Internal Temperature
Use an instant-read thermometer to check doneness. Insert it into the thickest part of the steak, away from bone.
Here are the target temperatures:
- Rare: 120°F to 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium-Well: 150°F to 155°F
- Well-Done: 160°F and above
Remember, the steak will continue cooking a few degrees after you remove it from the griddle. Pull it about 5°F below your target.
Step 6: Rest The Steak
Transfer the steak to a cutting board or plate. Let it rest for 5 to 10 minutes. Do not skip this step. Resting lets the juices redistribute inside the meat. If you cut it too soon, all the juice runs out and you get a dry steak.
Cover loosely with foil to keep it warm, but don’t wrap it tight. You want the crust to stay crisp.
Step 7: Slice And Serve
Slice the steak against the grain. This shortens the muscle fibers and makes each bite tender. Cut into thick slices, about half an inch wide.
Serve immediately with your favorite sides. The Blackstone is great for cooking veggies or potatoes alongside the steak.
Tips For The Perfect Blackstone Steak
Here are some extra tricks to make your steak even better.
Use A Press Or Weight
If you want an even crust, place a bacon press or a heavy cast iron skillet on top of the steak while it sears. This ensures full contact with the griddle surface.
Be careful not to press too hard. You don’t want to squeeze out the juices. Just let the weight sit naturally.
Add Butter At The End
In the last minute of cooking, add a pat of butter to the griddle near the steak. Let it melt, then tilt the griddle or use a spoon to baste the steak with the butter. This adds richness and flavor.
You can also add fresh herbs like thyme or rosemary to the butter for extra aroma.
Cook Multiple Steaks At Once
The Blackstone’s large surface lets you cook several steaks at the same time. Just make sure they are not touching. Crowding the griddle lowers the temperature and prevents a good sear.
If you need to cook more than four steaks, do them in batches. Keep the cooked ones warm in a low oven (200°F) while you finish the rest.
Common Mistakes To Avoid
Even experienced cooks make mistakes on the Blackstone. Here are the most common ones and how to avoid them.
Not Preheating Long Enough
The Blackstone takes time to heat evenly. If you rush it, the steak will cook slowly and won’t develop a crust. Always preheat for at least 10 minutes.
Using Too Much Oil
A thin layer is all you need. Too much oil can make the steak greasy and cause flare-ups on the griddle. Use just enough to coat the surface lightly.
Flipping Too Often
Let the steak cook undisturbed for several minutes. Flipping it multiple times prevents a good crust from forming. One flip is all you need.
Skipping The Rest
Resting is not optional. It’s the difference between a juicy steak and a dry one. Give it at least 5 minutes.
What To Serve With Blackstone Steak
The Blackstone is perfect for cooking sides right next to the steak. Here are some ideas.
- Grilled Asparagus – Toss with oil, salt, and pepper. Cook for 4 to 5 minutes.
- Sauteed Mushrooms – Cook in butter until golden brown.
- Roasted Potatoes – Parboil them first, then finish on the griddle.
- Grilled Onions – Slice thick and cook until charred and sweet.
- Garlic Bread – Toast buttered bread on the griddle for a minute per side.
You can cook everything at the same time. Just adjust the heat zones on your Blackstone. Keep the steak area hot and the veggie area medium.
Cleaning Your Blackstone After Cooking Steak
Cleaning the griddle is easy if you do it right after cooking. Let the griddle cool slightly, but not completely. Pour a little water on the surface while it’s still warm. The steam will loosen any stuck-on bits.
Scrape the surface with a metal spatula or griddle scraper. Wipe it clean with paper towels. Then apply a thin layer of oil to prevent rust.
Do not use soap. It can strip the seasoning. Just water and scraping is enough.
Frequently Asked Questions
Can I cook frozen steak on a Blackstone?
Yes, but it’s not ideal. Frozen steak will cook unevenly and take longer. If you must, thaw it first in the fridge overnight. For best results, always cook steak at room temperature.
What oil is best for cooking steak on a Blackstone?
Avocado oil is the best because it has a high smoke point (over 500°F). Canola or vegetable oil also work well. Avoid olive oil or butter for the initial sear; they burn too easily.
How do I get a good crust on a Blackstone?
Make sure the griddle is very hot (400°F to 450°F). Pat the steak completely dry. Use a thin layer of high-smoke-point oil. Do not move the steak for the first 3 to 4 minutes. A bacon press or weight can help.
Do I need to flip the steak more than once?
No. One flip is enough for a perfect crust. Flipping multiple times prevents the surface from getting hot enough to brown. Just sear one side, flip, and sear the other.
Can I cook steak and vegetables at the same time on a Blackstone?
Yes. The Blackstone has multiple heat zones. Keep the steak area on high heat and the veggie area on medium. Cook the steak first, then move it to a cooler zone while you finish the veggies.
Final Thoughts On Cooking Steak On A Blackstone
Mastering how to cook steak on Blackstone is all about heat control and patience. Preheat properly, season simply, and let the steak cook undisturbed. The result is a crusty, juicy steak that rivals any restaurant.
Practice makes perfect. Try different cuts and doneness levels. The Blackstone is forgiving and versatile. Once you get the hang of it, you will wonder why you ever used a grill.
Remember to rest your steak and slice against the grain. That small step makes a big difference in tenderness. And always clean your griddle right after cooking to keep it in top shape.
Now go fire up your Blackstone and cook the best steak of your life. You have all the knowledge you need right here.