Cooking steaks on a Blackstone griddle gives you a consistent, high-heat surface for a perfect crust. If you’ve been wondering how to cook steaks on a blackstone, you’re in the right place. This guide covers everything from picking the right cut to serving it up hot.
Forget about fancy grills or smoking pans. A Blackstone griddle is simple, flat, and gets screaming hot. You get even heat across the whole surface, which means no cold spots. That’s key for a good sear.
We’ll walk through each step. No fluff, just real advice. You’ll learn the temps, the timing, and the tricks to make your steak taste like it came from a steakhouse.
Why Use A Blackstone For Steak
A Blackstone griddle is basically a giant flat-top grill. It’s made of rolled steel, not cast iron. That means it heats up fast and holds heat well. You can cook multiple steaks at once without overcrowding.
The flat surface gives you maximum contact with the meat. More contact means better browning. Better browning means more flavor. It’s that simple.
Plus, you can cook other things at the same time. Mushrooms, onions, even a side of asparagus. Everything cooks together on one surface.
Choosing The Right Steak
Not all steaks are created equal. For a Blackstone, you want cuts that are at least 1 inch thick. Thinner steaks cook too fast and can dry out.
Good choices include:
- Ribeye – lots of fat, great flavor
- New York strip – leaner but still tender
- Filet mignon – very tender, less fat
- Sirloin – budget-friendly, works well
Look for steaks with good marbling. That white fat running through the meat adds flavor and keeps it juicy.
How To Cook Steaks On A Blackstone
Now we get to the main event. Follow these steps for a perfect steak every time.
Step 1: Prep Your Steak
Take your steak out of the fridge 30-40 minutes before cooking. Let it come to room temperature. This helps it cook evenly.
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. Dry surface = better crust.
Season generously with salt and pepper. You can add garlic powder or steak seasoning if you want. But keep it simple. Good steak doesn’t need much.
Step 2: Preheat The Blackstone
Turn your Blackstone on high heat. Let it preheat for 10-15 minutes. You want the surface temperature to be around 450-500°F.
Check the temp with an infrared thermometer if you have one. If not, sprinkle a few drops of water on the surface. They should sizzle and evaporate immediately.
Don’t rush this step. A cold griddle won’t sear properly.
Step 3: Add Oil
Once hot, add a high smoke point oil. Avocado oil, canola oil, or grapeseed oil work best. Olive oil burns too easily.
Use a paper towel to spread the oil evenly. You want a thin layer, not a puddle.
Step 4: Sear The Steak
Place the steak on the hot griddle. You should hear a loud sizzle. If you don’t, the griddle isn’t hot enough.
Let it cook without moving for 3-4 minutes. This gives you a nice crust. Flip it with tongs, not a fork. A fork pierces the meat and lets juices escape.
Sear the other side for another 3-4 minutes.
Step 5: Check Temperature
Use a meat thermometer to check doneness. Insert it into the thickest part of the steak.
Target temperatures:
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150-155°F
- Well done: 160°F+
Medium rare is the sweet spot for most cuts. It’s warm in the center, pink throughout, and very juicy.
Step 6: Rest The Steak
Take the steak off the griddle. Put it on a cutting board or plate. Let it rest for 5-10 minutes.
Resting allows the juices to redistribute. If you cut it too soon, all the juice runs out. You end up with a dry steak.
Cover it loosely with foil to keep it warm.
Step 7: Slice And Serve
Slice against the grain. This makes the meat more tender. Cut into thick strips, about 1/2 inch wide.
Serve immediately. Add a pat of butter on top if you want extra richness.
Tips For The Best Blackstone Steak
Here are some extra pointers to take your steak from good to great.
Use A Press Or Weight
If your steak curls up on the edges, use a burger press or a heavy pan to weigh it down. This keeps full contact with the griddle.
You get a more even sear and better browning.
Baste With Butter
After flipping, add a tablespoon of butter to the griddle. Tilt the griddle slightly so the butter pools. Use a spoon to baste the steak with the melted butter.
This adds flavor and helps create a rich crust.
Don’t Overcrowd
Cook only 2-3 steaks at a time, depending on size. If you crowd the griddle, the temperature drops. The steaks will steam instead of sear.
Cook in batches if needed. Keep the first batch warm in a low oven.
Clean The Griddle After
Once you’re done, scrape off any food bits with a metal spatula. Wipe it down with a paper towel. Add a thin layer of oil to prevent rust.
Your Blackstone will last for years with proper care.
Common Mistakes To Avoid
Even experienced cooks make mistakes. Here are the most common ones and how to avoid them.
Using Cold Steak
Never put a cold steak on a hot griddle. It cooks unevenly and the center stays raw. Always let it come to room temperature first.
Skipping The Thermometer
Guessing doneness by touch is unreliable. A meat thermometer is cheap and accurate. Use it every time.
Flipping Too Often
Let the steak sit. Flipping it every minute prevents a good crust. Flip once, maybe twice.
Cutting Too Soon
We already said it, but it’s worth repeating. Rest your steak. Five minutes minimum. Ten is better.
Steak Doneness Guide For Blackstone
Here’s a quick reference for cooking times. These are based on a 1-inch thick steak at 450°F.
- Rare: 2-3 minutes per side
- Medium rare: 3-4 minutes per side
- Medium: 4-5 minutes per side
- Medium well: 5-6 minutes per side
- Well done: 6-7 minutes per side
Adjust times for thicker or thinner steaks. Always use a thermometer for accuracy.
What To Serve With Blackstone Steak
Your Blackstone can cook sides at the same time. Here are some easy options.
Grilled Vegetables
Slice bell peppers, onions, and zucchini. Toss with oil and salt. Cook on the griddle while the steak rests.
Mushrooms
Slice mushrooms and cook in butter. They soak up all the beefy flavors left on the griddle.
Potatoes
Parboil small potatoes, then smash them flat. Cook on the griddle until crispy. Season with salt and rosemary.
Garlic Bread
Butter slices of bread and toast them on the griddle. Quick and easy.
Frequently Asked Questions
Can I Cook Frozen Steak On A Blackstone?
Yes, but it’s not ideal. Frozen steak takes longer to cook and won’t sear as well. Thaw it in the fridge overnight for best results.
What Oil Is Best For Cooking Steak On A Blackstone?
Avocado oil is best because it has a high smoke point. Canola and grapeseed oil also work well.
Do I Need To Season My Blackstone Before Cooking Steak?
Yes. A well-seasoned griddle is non-stick and prevents rust. Season it with a thin layer of oil after each use.
How Do I Get A Good Crust On My Steak?
High heat, dry surface, and don’t move the steak. Let it sear for 3-4 minutes per side without flipping.
Can I Cook Multiple Steaks At Once?
Yes, but don’t overcrowd. Leave space between each steak so they sear properly. Cook in batches if needed.
Final Thoughts On Cooking Steaks On A Blackstone
Learning how to cook steaks on a Blackstone is straightfoward. Preheat well, season simply, and don’t rush the sear. Use a thermometer for perfect doneness every time.
The griddle gives you control and consistency. You can cook for a crowd or just yourself. Once you master the basics, you can experiment with marinades, rubs, and different cuts.
Practice makes perfect. Cook a few steaks and you’ll get the hang of it. Your family and friends will thank you.
So fire up that Blackstone, grab a good steak, and get cooking. You’ve got all the info you need right here.