How To Cook Steak On Blackstone
Blackstone griddles offer a wide, flat cooking surface that makes achieving a uniform crust on steak surprisingly straightforward. If you want to know how to cook steak on blackstone, the process is simpler than you might think. You do not need a fancy restaurant kitchen or a charcoal grill to get a great sear.
All you need is a hot griddle, a good piece of meat, and a little patience. This guide will walk you through every step so you can get a perfect steak every time.
Why Use A Blackstone Griddle For Steak
A Blackstone griddle gives you a large, flat surface that holds heat well. Unlike a grill with grates, the flat top makes full contact with the steak. This means more of the meat touches the hot surface at once.
The result is a deep, even brown crust across the entire steak. You also get to control the heat across different zones. That makes it easy to sear one side while keeping another area cooler for finishing.
- Large cooking surface for full contact searing
- Even heat distribution across the griddle
- Easy to manage grease with the built-in drain
- Works well for multiple steaks at once
How To Cook Steak On Blackstone
Follow these steps in order. Do not rush the prep or the rest time. Both matter as much as the cooking itself.
Step 1: Pick The Right Steak
Choose a cut that is at least one inch thick. Thinner steaks cook too fast and can turn tough before you get a good crust. Good options include ribeye, New York strip, and sirloin.
Look for steaks with some marbling. The fat melts during cooking and adds flavor. Let the steak sit at room temperature for about 20 to 30 minutes before you start. Cold meat cooks unevenly.
Step 2: Season The Steak
Pat the steak dry with a paper towel. A dry surface helps the crust form. Moisture creates steam, and steam stops browning.
Season both sides with salt and black pepper. You can also add garlic powder or a steak rub if you like. Apply the seasoning right before cooking for the best texture.
Step 3: Preheat The Blackstone Griddle
Turn the burners to high heat. Let the griddle heat for at least 10 to 15 minutes. A hot surface is the key to a good sear.
To test the heat, flick a few drops of water onto the griddle. They should sizzle and evaporate right away. If they just sit there, wait a few more minutes.
Step 4: Add Oil To The Griddle
Pour a small amount of high smoke point oil onto the hot surface. Avocado oil, canola oil, or grapeseed oil all work well. Spread it around with a spatula.
Do not use butter at this stage. Butter burns at high heat. Save it for the end if you want to baste the steak.
Step 5: Place The Steak On The Griddle
Lay the steak down away from you to avoid splashing oil. Do not move it once it hits the surface. Let it sit so the crust can form.
You should hear a strong sizzle. If you do not, the griddle is not hot enough. Wait a bit longer next time.
Step 6: Flip And Cook The Other Side
Cook the first side for about 3 to 4 minutes for a one inch steak. Then flip it once with tongs. Do not press down on the steak with a spatula. That squeezes out the juices.
Cook the second side for another 3 to 4 minutes. Use a meat thermometer to check the internal temperature. This is the most reliable way to get the doneness you want.
- Rare: 120 to 125 degrees F
- Medium rare: 130 to 135 degrees F
- Medium: 140 to 145 degrees F
- Medium well: 150 to 155 degrees F
- Well done: 160 degrees F and above
Step 7: Add Butter And Aromatics
In the last minute of cooking, add a pat of butter and a sprig of thyme or rosemary. Tilt the steak and spoon the melted butter over the top. This adds a rich finish.
You can also add a clove of smashed garlic to the griddle. Just do not let it burn.
Step 8: Rest The Steak
Move the steak to a cutting board or plate. Cover it loosely with foil. Let it rest for 5 to 10 minutes.
Resting lets the juices settle back into the meat. If you cut too soon, the juice runs out and the steak turns dry.
Step 9: Slice Against The Grain
Find the direction of the muscle fibers in the steak. Cut across them, not along them. This shortens the fibers and makes each bite more tender.
Slice into strips or serve the whole steak. Either way works fine.
Tips For Better Results
Clean your griddle after each use. A clean surface heats more evenly and prevents old flavors from sticking to new food.
Do not overcrowd the griddle. If you cook too many steaks at once, the temperature drops. Cook in batches if needed.
Keep a spray bottle of water nearby. A quick spray can help control flare ups from fat. Also, use a good pair of tongs and a sturdy spatula.
- Dry the steak well before seasoning
- Preheat longer than you think you need
- Flip only once during cooking
- Always use a meat thermometer
- Rest before slicing
Common Mistakes To Avoid
One big mistake is cooking a cold steak. Let it warm up on the counter first. Another is moving the steak around too much. Leave it alone so the crust can form.
Using low heat is another problem. A Blackstone griddle needs high heat for steak. Low heat steams the meat instead of searing it.
Finally, do not skip the rest. It is a small step that makes a big difference in how the steak tastes and feels.
Final Thoughts
Cooking steak on a Blackstone griddle is a skill you can pick up fast. Get the surface hot, season well, and watch your timing. With a little practice, you will get a steakhouse quality crust right in your own backyard.