Blackstone Blackened Steak with Perfect Seasoning

Name: Blackstone Blackened Steak
Prep time: 15 min
Cook time: 8 min
Total time: 33 min
Ingredients: 4 ribeye or New York strip steaks (about 16 ounces each); 1 –2 tablespoons avocado oil; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon cayenne pepper; ½ teaspoon dried oregano; 1½ teaspoons salt; ½ teaspoon black pepper; 1 tablespoon paprika

Blackstone Blackened Steak is a bold, flavorful way to cook steak right on the griddle. A simple homemade blackened seasoning creates a deep crust while the high heat of the Blackstone locks in the juices. This recipe delivers steakhouse-quality results with just a few ingredients and a quick cook time.

Several slices of perfectly grilled blackened steak are arranged on a wooden cutting board, with a striped towel, fork, and a bowl of broccoli nearby on a light-colored surface—an inviting Blackstone steak recipe scene.

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Why You’ll Love Blackstone Blackened Steak!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

Griddle cooking is one of the easiest ways to get a great steak without turning on the oven or firing up a full grill. This Blackstone recipe is perfect when you want a flavorful steak dinner that cooks quickly and comes out perfectly seared.

Amazing crust every time – The blackened seasoning forms a rich, smoky crust on the hot griddle.
Fast cook time – Steaks cook in about 8 minutes on the Blackstone.
Simple ingredients – Just steak, oil, and a quick homemade seasoning blend.

If you love cooking steak on the Blackstone, check out these Best Blackstone Steak Recipes (Best Cuts, Temps & Seasoning Ideas) Series and How to Cook Steak on the Blackstone Like a Pro!

Recipe Snapshot

Budget-Friendly: Restaurant-quality steak at home for less
Family-Tested: A simple griddle steak recipe that always delivers great flavor
Real-Life Prep Time: 15 minutes prep, 8–10 minutes cook time
Method: Blackstone griddle
Freezer-Friendly: Yes, freeze uncooked seasoned steaks
Best For: Weekend grilling, backyard cookouts, or an easy steak dinner

Ingredients

Two raw Blackened Steaks on a white plate are arranged on a marble surface, surrounded by small bowls containing seasonings, salt, black pepper, dried herbs, and oil—perfect for cooking the ultimate Blackstone Steak.

Ribeye or New York strip steaks – These cuts work great on the Blackstone because they have enough marbling to stay juicy while developing a great crust.
Avocado oil – A high smoke point oil that works perfectly for cooking steak on a hot griddle.

Blackened Seasoning

Onion Powder – Adds savory flavor that enhances the crust.
Garlic Powder – Brings a classic steakhouse flavor to the seasoning blend.
Cayenne Pepper – Adds a little heat that balances the rich steak.
Dried Oregano – Provides subtle herb flavor in the seasoning mix.
Salt & Black Pepper – Simple spices that are added for flavor
Paprika – Gives the seasoning its signature smoky flavor and deep color.

How to Make Blackstone Blackened Steak

A small glass bowl with paprika, salt, and black pepper sits on a marble surface, next to a checkered cloth, olive oil, and a plate of raw steak—perfect for seasoning your Blackened Steak before grilling on the Blackstone.

Step 1 – In a small bowl, combine 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, ½ teaspoon dried oregano, 1½ teaspoons salt, ½ teaspoon black pepper, and 1 tablespoon paprika.

Four raw Blackened Steaks, coated with a flavorful dry spice rub, are arranged on a gray baking sheet. A small bowl of oil sits above the sheet, and a black-and-white kitchen towel is partially visible in the corner.

Step 2 – Pat the 4 steaks dry with paper towels. Season both sides generously with the blackened seasoning, pressing it into the meat.

Four raw, seasoned Blackened Steaks rest on a dark Blackstone griddle, ready to be cooked. The rich seasoning coats each steak, giving them a bold, reddish-brown appearance.

Step 3 – Preheat the Blackstone griddle to high heat (450–500°F) for 10–15 minutes. Add 1–2 tablespoons avocado oil and spread into a thin layer. Place the steaks on the hot griddle.

Three seared ribeye steaks with a dark, crispy crust sizzle on a flat Blackstone griddle. The Blackened Steaks are spaced apart and appear juicy and well-seasoned.

Step 4 – Cook about 4 minutes per side, or until a deep crust forms and the internal temperature reaches 120°F for medium-rare (it will rise to about 125°F while resting). Adjust cook time based on thickness.

Step 5 – Remove the steaks and rest for 10 minutes. Slice against the grain and serve.

Four grilled Blackened Steaks with a charred crust are arranged on a wooden cutting board, next to a bowl of steamed broccoli and a black-and-white checkered cloth.

Tips for Success

Let the steak rest before slicing so the juices stay in the meat.
Always pat the steaks dry before seasoning to help create the best crust.
Preheat the Blackstone fully so the steaks sear immediately.
Use a meat thermometer for the most accurate doneness.
Slice against the grain. Cutting against the grain makes every bite more tender.

Variations & Substitutions

Use different cuts of steak – Sirloin, strip steak, or filet mignon all work well on the Blackstone.
Add butter while resting – Top the steaks with a small pat of butter while they rest for extra flavor.
Add garlic butter – Serve with garlic butter or herb butter for a steakhouse-style finish.
Make steak tacos – Slice the blackened steak thin and serve in tortillas with toppings.

What to Serve with Blackened Steak?

Blackened Steak is delicious served with your favorite Blackstone Side Dishes. We like cooking our sides right on the Blackstone which makes cleanup a breeze. Here are some of our favorites.

A plate with sliced Blackened Steak and steamed broccoli sits next to a fork and knife. A larger Blackstone-grilled steak rests on a wooden board, with utensils and a black-and-white checkered napkin nearby.

Storage, Leftovers & Freezer Instructions

Refrigerator – Store leftover steak in an airtight container for up to 5 days.
Reheating – Warm slices in a skillet over medium heat or on the Blackstone for a few minutes.
Freezer – Uncooked seasoned steaks can be frozen for up to 3 months. Thaw in the refrigerator before cooking.

Frequently Asked Questions

What temperature should steak be cooked on a Blackstone?

For the best sear, cook steak on a Blackstone griddle at 450–500°F.

How do you know when steak is done?

Cook by temperature, not just time. Steak thickness varies, so use a meat thermometer for accuracy:
Medium-rare – remove at 120°F (rises to ~125°F while resting)
Medium – remove at 130°F
Medium-well – remove at 140°F

Can you cook thick steaks on a Blackstone?

Yes. If the steak is very thick, sear it first and then move it to a slightly cooler part of the griddle to finish cooking.

Why slice steak against the grain?

Cutting against the grain shortens the muscle fibers, making the steak more tender.

Review Pin Print

Four Blackened Steaks with a dark, charred crust are arranged on a wooden cutting board, fresh from the Blackstone. A striped towel and fork are partially visible in the background.

Blackstone Blackened Steak

5 from 1 vote

Blackstone Blackened Steak is an easy way to get a bold, flavorful crust right on the griddle. A simple homemade blackened seasoning coats the steak and creates a deep, smoky crust while the high heat locks in the juices. With just a few ingredients and a quick cook time, you can make steakhouse-style steaks right at home.

Prep Time 15

Cook Time 8

Remove and let rest: 10

Total Time 33

Servings 4

Cuisine American

Course Main Course

Author Carrie Barnard

Ingredients

▢ 4 ribeye or New York strip steaks about 16 ounces each
▢ 1 –2 tablespoons avocado oil

Instructions

In a small bowl, combine 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, ½ teaspoon dried oregano, 1½ teaspoons salt, ½ teaspoon black pepper, and 1 tablespoon paprika.
Pat the 4 steaks dry with paper towels. Season both sides generously with the blackened seasoning, pressing it into the meat.
Preheat the Blackstone griddle to high heat (450–500°F) for 10–15 minutes. Add 1–2 tablespoons avocado oil and spread into a thin layer.
Place the steaks on the hot griddle. Cook about 4 minutes per side, or until a deep crust forms and the internal temperature reaches 120°F for medium-rare (it will rise to about 125°F while resting). Adjust cook time based on thickness.
Remove the steaks and rest for 10 minutes. Slice against the grain and serve.

Recipe Notes

Cook by temperature, not just time. Steak thickness varies, so use a meat thermometer for accuracy:

Medium-rare: remove at 120°F (rises to ~125°F while resting)

Medium: remove at 130°F

Medium-well: remove at 140°F Slice against the grain.

Cutting against the grain makes every bite more tender.

Storing Leftovers: Refrigerate the leftovers in an airtight container for up to 5 days.

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This Blackstone Blackened Steak Recipe is one of the easiest ways to get a bold, steakhouse-style crust right on your griddle with just a few simple ingredients. Whether you’re cooking for a weekend cookout or an easy dinner, this recipe is a great way to make a flavorful steak your family will love.

If you make this recipe, be sure to come back and leave a comment or rating to let us know how it turned out. Your feedback helps other readers and helps us continue sharing great griddle recipes. Happy grilling!