Perfect Blackstone Grill Steak – Easy Juicy Recipe Idea! 🥩🔥

Table of Contents: Blackstone Grill Steak

Blackstone Grill Steak

Remember those summer evenings, gathered around a grill, the aroma of sizzling meat filling the air? This Blackstone Grill Steak recipe brings that joy indoors, delivering a juicy, flavorful steak with a beautiful sear – all thanks to the versatility of your beloved griddle. Forget complicated methods and fussy techniques.

This straightforward recipe is designed for busy cooks who crave a truly satisfying steak experience. Whether it’s a weekend family dinner, a casual get-together with friends, or even a surprisingly easy weeknight treat, this is your go-to guide for consistently delicious steak cooked on a Blackstone. Get ready to impress yourself and your guests with a steak that rivals your favorite restaurant!

The beauty of cooking steak on a Blackstone lies in its even heat distribution and large cooking surface. This allows for perfect searing and consistent cooking throughout. You’ll achieve that coveted crust without drying out the inside, resulting in a tender and flavorful bite every time. This isn’t just a recipe; it’s an invitation to elevate your home cooking and create memorable meals.

Many people are surprised at just how effectively a Blackstone can replicate the results of a traditional grill, often with less fuss and cleanup. The key is understanding a few simple techniques, and we’re here to guide you through every step. We’ll cover everything you need to know, from choosing the best cut to achieving that perfect Maillard reaction. So, ditch the doubts and embrace the deliciousness of a perfectly cooked Blackstone steak recipe. This will quickly become a staple in your kitchen!

Alternate Names & Variations

• Blackstone Steak
• Griddle Steak
• Flat Top Steak
• Easy Steak on Griddle
• Cast Iron Grill Steak

Ingredients: Blackstone Grill Steak

• 1 steak (Ribeye, New York Strip, or Sirloin – see notes below)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon high-heat cooking oil (like avocado oil or canola oil)
• 1 tablespoon unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme (optional)

Step-by-Step Instructions

1. Prep the Steak: Take the steak out of the refrigerator at least 30 minutes before cooking. This allows it to come to room temperature, ensuring more even cooking. Pat the steak dry with paper towels. Drying the surface is crucial for achieving a good sear – a key element of a fantastic Blackstone steak recipe.
2. Season Generously: In a small bowl, combine the kosher salt and black pepper. Liberally season both sides of the steak. Don’t be shy! This is your primary flavor boost. The salt also helps to create a beautiful crust.
3. Heat the Blackstone: Preheat your Blackstone griddle over medium-high heat for 5-7 minutes, or until it’s hot enough to sizzle when you flick a drop of water onto it. A properly heated griddle is essential for a good sear.
4. Add Oil: Add the high-heat cooking oil to the preheated Blackstone. Swirl to coat the surface evenly. This prevents the steak from sticking.
5. Sear the Steak: Carefully place the seasoned steak on the hot griddle. Resist the urge to move it for the first 2-3 minutes. This allows a beautiful crust to form. You want a deep, rich brown color – that’s where the flavor develops.
6. Flip and Sear: Flip the steak and sear for another 2-3 minutes. Again, avoid moving it around.
7. Add Butter, Garlic & Herbs (Optional): In the last minute of cooking, add the butter, smashed garlic, and fresh rosemary or thyme to the griddle. Tilt the griddle slightly and use a spatula to baste the steak with the melted butter. This adds an incredible depth of flavor and moisture.
8. Check for Doneness: Use a meat thermometer to check the internal temperature of the steak. Here’s a guide:

* Rare: 125-130°F (52-54°C)
* Medium-Rare: 130-135°F (54-57°C)
* Medium: 135-145°F (57-63°C)
* Medium-Well: 145-155°F (63-68°C)
* Well-Done: 155+°F (68+°C)

1. Rest the Steak: Transfer the cooked steak to a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don’t skip this step – it makes a huge difference!
2. Slice and Serve: Slice the steak against the grain and serve immediately.

Recipe Card Block (Quick Reference)

Blackstone Grill Steak

Prep Time: 5 minutes
Cook Time: 8-10 minutes
Total Time: 13-15 minutes
Servings: 4
Approximate Calories: 450-600 per serving (depending on steak cut and size)

Why This Recipe Works & Expert Tips

This Blackstone Grill Steak recipe works because it combines high heat searing with flavorful additions. The key is patient cooking – allowing the steak to develop a deep crust before flipping. Don’t overcrowd the griddle; cook steaks in batches if necessary. For how to cook steak on a Blackstone, remember that consistent medium-high heat is your friend.

One expert tip for achieving a fantastic sear on a Blackstone is to ensure your griddle is thoroughly preheated. Also, don’t be afraid to experiment with different herbs and spices. A sprinkle of smoked paprika or a dash of cayenne pepper can add a delightful kick. This makes it an easy comfort food for family dinners that will become a family favorite. For an even richer flavor, try adding a tablespoon of Worcestershire sauce to the butter while basting.

Storage, Freezing, and Reheating Tips

Leftover Blackstone Grill Steak can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. To reheat, you can thaw it overnight in the refrigerator and then reheat it in a skillet over medium heat or broil it in the oven. For optimal results, avoid reheating the steak multiple times as this can affect its texture. Frozen steaks can also be cooked directly on the Blackstone; just allow for a longer cooking time.

People Also Ask: Blackstone Grill Steak

How do you season a steak for a Blackstone grill?

The simplest and most effective way to season a steak for a Blackstone is with kosher salt and freshly cracked black pepper. Apply them generously to both sides of the steak just before cooking. You can also add other seasonings like garlic powder, onion powder, or paprika, but salt and pepper are a great starting point. Don’t be shy about the salt – it helps create a beautiful crust and enhances the overall flavor of your Blackstone steak recipe.

What is the best cut of steak for a griddle?

Several cuts of steak work wonderfully on a Blackstone. Ribeye, New York Strip, and Sirloin are popular choices. Ribeye is known for its rich marbling and flavor, while New York Strip offers a good balance of tenderness and chew. Sirloin is a more budget-friendly option that still delivers great flavor. Ultimately, the best cut depends on your personal preference and budget. Remember that thicker cuts (1.5-2 inches) cook best because they allow for a good sear without overcooking the inside.

How do you get a good sear on a Blackstone?

Achieving a good sear on a Blackstone is all about high heat and patient cooking. Ensure your griddle is thoroughly preheated before adding the steak. Pat the steak dry with paper towels to remove excess moisture. Don’t move the steak for the first few minutes to allow the Maillard reaction (the browning process) to occur. Adding a little high-heat oil to the griddle also helps promote a good sear. A proper sear is key to a delicious Blackstone steak recipe!

Is a Blackstone grill good for steaks?

Absolutely! A Blackstone griddle is excellent for cooking steaks. Its even heat distribution and large cooking surface allow you to achieve a perfect sear and cook the steak to your desired level of doneness. Many experienced cooks find that a Blackstone provides comparable, and sometimes even superior, results to a traditional grill. Plus, the ease of cleaning is a huge plus! It’s a fantastic way to enjoy a satisfying steak without the hassle and cleanup associated with other cooking methods

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