A Blackstone griddle’s even heat distribution makes it ideal for cooking multiple steaks at once. If you want to know exactly how to cook steaks on Blackstone, you have come to the right place. This guide walks you through every step, from picking the right cut to serving a perfectly seared steak.
Forget about crowded pans or uneven grills. A flat top gives you consistent heat across the entire surface. That means you can cook a ribeye, a sirloin, and even some veggies at the same time. No more juggling pans or waiting for batches.
Why Choose A Blackstone For Steaks
A Blackstone griddle is not just for breakfast. It is a powerhouse for steak. The large cooking surface lets you sear multiple steaks without overcrowding. Overcrowding drops the temperature and steams the meat instead of searing it.
The flat top also gives you direct contact with the meat. This creates a crust that is hard to beat. Plus, you can control the heat zones easily. One side can be screaming hot for searing, while the other side is cooler for finishing.
Key Benefits Of Griddle Steaks
- Even heat distribution across the whole surface
- No flare-ups from dripping fat
- Easy to cook sides like onions and mushrooms right next to the steak
- Simple cleanup with a scraper and paper towels
If you have never tried it, you are missing out. The crust you get from a Blackstone is different from a grill. It is more uniform and crispy. The inside stays juicy if you do it right.
How To Cook Steaks On Blackstone
Now lets get into the actual process. This is the part where you learn the exact steps. Follow these instructions closely for the best results.
Step 1: Choose The Right Steak
Not all steaks are equal on a griddle. You want cuts that are at least 1 inch thick. Thinner steaks cook too fast and can dry out. Good options include ribeye, New York strip, and filet mignon.
Ribeye is a top choice because of its marbling. The fat renders nicely on the flat top. Sirloin works too but is leaner. You might need to add a little oil to keep it moist.
Best Cuts For Griddle Cooking
- Ribeye: High fat, great flavor
- New York Strip: Tender with good marbling
- Filet Mignon: Very tender, low fat
- Sirloin: Leaner, budget-friendly
Avoid steaks that are too thin, like minute steaks. They will overcook before you get a good sear. Also, skip bone-in cuts if you can. Bones can create uneven cooking on a flat surface.
Step 2: Prep The Steak
Take your steak out of the fridge 30 to 45 minutes before cooking. This lets it come to room temperature. Cold steak will lower the griddle temperature and cook unevenly.
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. Dry surface means better browning. Season generously with salt and pepper. You can add garlic powder or rosemary too, but keep it simple.
Do not add oil to the steak. Instead, oil the griddle. This prevents the oil from burning off the meat.
Step 3: Preheat The Griddle
Turn your Blackstone to high heat. Let it preheat for 10 to 15 minutes. You want the surface to be smoking hot. A hot griddle is key for a crust.
Use an infrared thermometer to check. The surface should be around 400°F to 450°F for searing. If you do not have a thermometer, flick a drop of water. It should dance and evaporate instantly.
Step 4: Oil The Surface
Add a high smoke point oil to the griddle. Avocado oil, canola oil, or grapeseed oil work well. Do not use olive oil or butter at this stage. They burn at high heat.
Spread the oil with a spatula or paper towel. You want a thin, even layer. Too much oil can cause flare-ups or make the steak greasy.
Step 5: Sear The Steak
Place the steak on the hot griddle. You should hear a loud sizzle. If you do not, the griddle is not hot enough. Leave the steak alone for 3 to 4 minutes. Do not move it around. Let it develop a crust.
Flip the steak with tongs. Sear the other side for another 3 to 4 minutes. For a medium-rare steak, this is usually enough for a 1-inch cut. Use a meat thermometer to check doneness.
Doneness 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 to cook while resting. Take it off the heat about 5°F below your target temp.
Step 6: Add Butter And Aromatics (Optional)
If you want extra flavor, add butter to the griddle after flipping. Toss in some garlic cloves and fresh thyme or rosemary. Use a spoon to baste the steak with the melted butter. This step is not required but adds richness.
Be careful with butter. It burns quickly at high heat. You can lower the griddle temperature slightly before adding it. Or use clarified butter, which has a higher smoke point.
Step 7: Rest The Steak
Remove the steak from the griddle. Place it on a cutting board or plate. Let it rest for 5 to 10 minutes. This allows the juices to redistribute. If you cut it right away, the juices will run out and the steak will be dry.
Cover the steak loosely with foil to keep it warm. Do not wrap it tightly or the crust will get soggy.
Step 8: Slice And Serve
Slice the steak against the grain. This makes it more tender. Cut into thick slices or thin strips, depending on your preference. Serve immediately with your favorite sides.
You can also use the griddle to cook sides while the steak rests. Onions, mushrooms, and asparagus cook quickly on the flat top. Just scrape off any leftover bits and add a little oil.
Common Mistakes To Avoid
Even experienced cooks make errors. Here are the most common ones when using a Blackstone for steak.
Mistake 1: Not Preheating Enough
A cold griddle will not sear. You need that high heat. Give it a full 10 to 15 minutes. Check the temperature before adding the steak.
Mistake 2: Overcrowding The Surface
If you cook too many steaks at once, the temperature drops. They will steam instead of sear. Cook in batches if needed. Leave space between each steak.
Mistake 3: Flipping Too Early
Let the steak develop a crust before flipping. If it sticks to the griddle, it is not ready. Wait until it releases easily.
Mistake 4: Using The Wrong Oil
Low smoke point oils like olive oil or butter burn at high heat. Stick with avocado or canola oil for searing. Add butter later for flavor.
Mistake 5: Skipping The Rest
Cutting into a steak right away ruins the texture. Always rest it. Even 5 minutes makes a big difference.
Tips For Perfect Results Every Time
Here are some extra tips to take your steak game to the next level.
- Use a meat thermometer. Guessing leads to overcooked or undercooked steak.
- Season right before cooking. Salt draws out moisture if left too long.
- Try a reverse sear for thicker steaks. Cook them low and slow first, then sear.
- Clean the griddle between batches. Burnt bits can ruin the flavor.
- Experiment with different rubs. Coffee, chili powder, or smoked paprika add depth.
Remember, practice makes perfect. The first time might not be perfect. That is ok. Keep trying and adjust your technique.
How To Cook Different Cuts On Blackstone
Different steaks need different approaches. Here is a quick guide.
Ribeye
Ribeye has lots of fat. Cook it on high heat to render the fat. The fat cap can be trimmed slightly to prevent flare-ups. Cook to medium-rare for the best flavor.
New York Strip
This cut is leaner than ribeye. Cook it similarly but watch the temperature. It can dry out if overcooked. Aim for medium-rare.
Filet Mignon
Filet is very tender but low in fat. Add a little extra oil to the griddle. Sear quickly and finish to medium-rare. Butter basting works well here.
Sirloin
Sirloin is budget-friendly but can be tough. Cook it to medium-rare and slice thin against the grain. Marinate it first for extra tenderness.
Cleaning Your Blackstone After Steaks
Cleaning is easy. Let the griddle cool slightly. Scrape off food debris with a flat scraper. Wipe with paper towels. Add a little water to steam off stubborn bits. Finally, apply a thin layer of oil to prevent rust.
Do not use soap on a seasoned griddle. It can strip the seasoning. Just scrape and wipe.
Frequently Asked Questions
Can I Cook Frozen Steaks On A Blackstone?
Yes, but it is not ideal. Frozen steaks take longer to cook and can cook unevenly. Thaw them first for best results. If you must cook from frozen, use lower heat and cook longer.
What Is The Best Oil For Cooking Steak On A Blackstone?
Avocado oil is the best because of its high smoke point. Canola and grapeseed oil also work well. Avoid olive oil and butter for searing.
How Do I Get A Good Crust On My Steak?
Make sure the griddle is hot enough. Pat the steak dry. Do not move it while searing. Let it develop a crust before flipping. Use high heat for the first few minutes.
Can I Cook Multiple Steaks At Once On A Blackstone?
Yes, that is one of the main benefits. Just do not overcrowd the surface. Leave space between each steak. Cook in batches if you have more than 3 or 4 steaks.
Do I Need To Flip The Steak More Than Once?
No, flipping once is enough. Multiple flips can prevent a good crust. Sear one side, flip, and sear the other. Use a thermometer to check doneness.
Final Thoughts
Learning how to cook steaks on Blackstone is simple once you know the basics. Preheat well, dry the steak, and sear hot. Rest it before slicing. With practice, you will get consistent results every time.
The griddle gives you control and consistency. You can cook for a crowd without stress. Try different cuts and seasonings to find your favorite. Your Blackstone is a versatile tool. Use it for more than just breakfast.
So fire up that griddle. Grab a nice ribeye. Follow these steps and enjoy a steak that rivals any steakhouse. Your taste buds will thank you.