This Blackstone Ribeye Steak is seasoned simply with garlic powder, salt, and pepper. It is seared at 500°F for about three minutes per side, then finished with melted butter for a juicy center and restaurant-quality crust.
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Ribeye on the Blackstone is the dinner my college boys request every time they come home. The hot flat top creates a golden crust across the entire steak for steakhouse-style flavor. Even my husband agrees that a ribeye seared at 500°F and finished with butter is one of the best things we make on the griddle.
Why You’ll Love This Recipe!
- Restaurant-quality ribeye at home
- Just 4 ingredients beyond the steak
- Ready in under 15 minutes from seasoning to resting
- Cook 4 steaks simultaneously on the large flat top — perfect for feeding a crowd
- Works for any doneness from rare to well done with the internal temperature guide below
After 14 years of developing recipes, I know the best Blackstone dinners deliver impressive results with simple ingredients. This perfectly seared ribeye is one of our favorites. You may also enjoy our Blackstone Steak and Potatoes, Blackstone Sirloin Steak Recipe, and Blackstone Beef Kabobs. They are all budget-friendly, made with simple ingredients, and the kind of impressive griddle dinners your family will request every time you fire up the Blackstone.
Ingredients
- Ribeye steaks — ribeye is the best cut for Blackstone cooking because the natural fat marbling melts during the high-heat sear and bastes the meat from the inside out for incredible flavor and juiciness. Look for steaks at least 1 inch thick — thinner steaks overcook before the crust develops properly. Bone-in ribeyes give slightly more flavor but take 1–2 extra minutes per side. New York strip sirloin and T-bone all work with the same method
- Salt — season generously on both sides right before cooking. Salt draws moisture to the surface which then evaporates on the hot griddle creating a better crust. Do not salt more than 5 minutes ahead or the drawn-out moisture will prevent searing
- Black pepper — coarsely ground gives the best crust texture and flavor. Freshly ground black pepper makes a noticeable difference on a steak this quality
- Garlic powder — distributes more evenly across the steak surface than fresh garlic which can burn at 500°F. Adds a bold savory depth throughout the crust
- Oil — spread onto the griddle before adding the steaks. Always use a high smoke point oil — avocado oil canola oil or vegetable oil all work well at 500°F. Never use olive oil which burns and smokes at high griddle temperatures
- Butter — placed on top of each steak immediately after the final flip so it melts and pools into the crust during the last 2 minutes of cooking. Garlic butter or herb butter gives an even more restaurant-quality finish — see the variations section below
How to Cook Ribeye Steak on a Blackstone Griddle
Step 1 – Prepare Blackstone Griddle – Preheat the Blackstone griddle over high heat (approximately 500 degrees F). You want the griddle to be hot to get a good sear on the steaks.
Step 2 – Season Steaks – Make sure that the steaks are dry and are at room temperature. Combine the garlic powder, salt and pepper together in a small bowl. Then season the steaks with the seasoning mixture (approximately ½ per steak).
Step 3 – Oil Griddle – Spread the oil out onto the Blackstone grill.
Step 4 – Begin Cooking Steaks – Once the oil is hot, place the steaks on the Blackstone grill on top of the oil. Let them cook for 2-3 minutes and do not move them to get a good sear on the steaks.
Step 5 – Flip Steaks – Then use tongs to gently lift and flip the steak. If the steaks are still sticking to the flat top grill, this means that they need more time and they are not ready to flip yet.
Step 6 – Continue Cooking – Flip the steaks onto a separate section of the grill. Then cook the steaks for 2-3 more minutes to sear the opposite side of the steaks.
Step 7 – Temperature – Then reduce the temperature on the Blackstone grill to medium heat.
Step 8 – Cook until the steaks are at the right temperature – Cook the steaks until they are done to your preference. Use an instant read meat thermometer to check the steak temperature.
Step 9 – Top with Melted Butter – Then top each steak with approximately ½ Tbsp of butter and let the herb butter melt into the steak.
Step 10 – Let Steaks Rest – Let the steak rest for 5 minutes before serving and then it’s ready to serve warm and then enjoy!
Internal Temperature Guide
Always use an instant-read thermometer inserted into the thickest part of the steak from the side — never from the top which gives an inaccurate reading:
| Doneness | Pull Temp | Final Temp | Description |
|---|---|---|---|
| Rare | 115°F | 120°F | Cool to warm red center |
| Medium Rare | 125°F | 130°F | Warm red center — most popular for ribeye |
| Medium | 135°F | 140°F | Hot pink center |
| Medium Well | 145°F | 150°F | Mostly brown center |
| Well Done | 155°F | 160°F | Fully brown throughout |
Note: Always pull the steak 5°F before your target temperature and let it rest — the internal temperature continues rising during the 5-minute rest.
Tips for Success
- Always preheat to 500°F. A properly preheated griddle is what creates the restaurant-quality crust — a griddle that is not hot enough steams the steak instead of searing it
- Pat the steak completely dry. Surface moisture is the enemy of a good crust — always pat dry with paper towels right before seasoning
- Do not move the steak. Leave it completely undisturbed for the full 2–3 minutes — the steak will release naturally from the griddle when the crust has properly formed
- Flip only once. One flip gives you the best crust on both sides. Multiple flips interrupt the crust development and give you a less impressive result
- Always rest before slicing. 5 minutes of resting allows the juices to redistribute — cut immediately and the juices run out onto the cutting board leaving a drier steak
Variations and Substitutions
- Garlic herb butter — mix softened butter with minced garlic fresh rosemary and fresh thyme and place on top of each steak immediately after flipping for a compound butter finish that tastes genuinely restaurant-quality
- Texas Roadhouse seasoning — substitute our Texas Roadhouse Steak Seasoning Recipe for the simple salt pepper garlic powder blend for a bolder more complex crust
- Different steak cuts — New York strip sirloin T-bone and flat iron all cook beautifully on the Blackstone with the same method. Adjust cook time based on thickness
- Fresh herb finish — lay fresh rosemary sprigs on the griddle next to the steak during the last 2 minutes and let the heat release the rosemary oils into the butter as it melts
Storage and Reheating
Refrigerator
- Store in an airtight container for up to 3–4 days — slice before storing for the easiest reheating
Reheating
- Reheat in a 250°F oven on a wire rack for 20–25 minutes until warmed through — this is the only method that preserves the crust without overcooking. Air fryer at 350°F for 3–4 minutes also works well. Avoid the microwave which makes the steak tough and rubbery
Leftover ideas
- Slice thin over a green salad for a steak salad lunch
- Dice and use in steak tacos with avocado and pico de gallo
- Slice and serve over Blackstone fried rice for an incredible leftover dinner
Frequently Asked Questions
Always preheat to approximately 500°F before adding the steaks — this high heat is what creates the restaurant-quality even golden crust across the entire surface of the ribeye.
Approximately 2–3 minutes per side at 500°F for medium rare — always use an instant-read thermometer rather than relying on time since every steak and griddle varies slightly.
Yes — always spread a thin layer of high smoke point oil across the cooking zone before adding the steaks to prevent sticking and help create an even golden crust.
The steak is not ready to flip — a properly seared ribeye releases naturally from the griddle when the crust has fully formed. If it sticks wait another 30 seconds and try again.
After — place the butter directly on top of the steak immediately after the final flip so it melts into the hot crust during the last 2 minutes of cooking for the richest most flavorful finish.
More Easy Blackstone Recipes
- Blackstone Fried Rice
- Blackstone Sirloin Steak Recipe
- Best Blackstone Chicken Breast Recipe
- Oklahoma Fried Onion Burger Recipe
More Steak Recipe
This Blackstone Ribeye Steak delivers a restaurant-quality sear and a juicy buttery interior that makes every dinner feel like a special occasion — and at home on the flat top for just the cost of the steaks.
Bring them to room temperature sear at 500°F rest for 5 minutes and you will never pay steakhouse prices again. If you make it leave a star rating and a comment below — I love hearing what temperature you cooked your steaks to and whether your family thought it tasted like a restaurant!
Blackstone Ribeye Steak Recipe
Ingredients
- 4 Ribeye Steaks
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 2 Tbsp Oil
- 2 Tbsp Butter
See how we calculate recipe costs.
Instructions
- Preheat the Blackstone griddle over high heat (approximately 500 degrees F). You want the griddle to be hot to get a good sear on the steaks.
- Pat ribeye steaks dry and let them come to room temperature. In a small bowl, combine salt, black pepper, and garlic powder. Then season the steaks with the seasoning mixture (approximately ½ teaspoon per steak).
- Spread oil onto the Blackstone griddle.
- Once the oil is hot, place the steaks on the Blackstone grill on top of the oil. Let them cook for 2-3 minutes and do not move them to get a good sear on the steaks.
- Then use tongs to gently lift and flip the steak. If the steaks are still sticking to the grill, this means that they need more time and they are not ready to flip yet.
- Flip the steaks onto a separate section of the grill. Then cook the steaks for 2-3 more minutes to sear the opposite side of the steaks.
- Then reduce the temperature on the Blackstone grill to medium heat. Cook the steak until they are done to your preference. Use an instant read meat thermometer to check the steak temperature. The recipe notes has the internal temperature for each steak preference.
- Then top each steak with approximately ½ Tbsp of butter and let the butter melt into the steak.
- Let the steak rest for 5 minutes and then it’s ready to serve warm and then enjoy!
What exactly is a ‘Blackstone Grill,’ and where are they sold?
blackstone is simple a flat griddle. You can find them online, Amazon, and even at a local hardware store like lowe’s and Homedepot or Ace Hardware.