If you’ve ever wondered How to Cook Steak on the Blackstone Like a Pro without expensive cuts or complicated techniques, you’re in the right place.
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Cooking steak on the Blackstone griddle is one of the easiest ways to get that perfect sear, juicy center, and steakhouse flavor at home. Just simple ingredients, the right temperature, and a few key techniques that make all the difference.
Whether you’re cooking for a weeknight dinner or feeding a crowd in the backyard, this guide will walk you through every step so you can make restaurant-quality steak without blowing your grocery budget.
Steak used to intimidate me. I thought you needed expensive cuts or a grill master’s skill set to get it right. But once we started cooking steak on the Blackstone, everything changed. It cooks evenly, feeds a big family fast, and gives that beautiful crust every single time.
Now it’s one of our go-to meals for weekend dinner or date night in and I want it to feel that simple for you too!
The Quick Answer
Preheat your Blackstone on high to 450-500 degrees. Pat the steak dry, season it, and lay it on a thin layer of oil. Sear 3-5 minutes without moving it, flip, and cook 3-5 minutes more until a meat thermometer reads 5 degrees below your target doneness. Rest 5-10 minutes, then slice against the grain.
Best Steak Cuts for the Blackstone
- Ribeye – The most forgiving steak on the griddle. The extra fat keeps it juicy even if you go a few degrees over.
- New York Strip – Builds a fantastic crust and has a firmer, steakhouse-style bite.
- Top Sirloin – Our go-to for feeding the whole family. It’s lean, beefy, and usually one of the lowest-priced steaks in the meat case.
- Filet Mignon – Lean but tender
- Flat Iron – Tender, well marbled, and often priced well below ribeye. Great value if your store carries it.
For even more information, check out Best Steak Cuts to Cook on a Blackstone and Blackstone Steak Recipes for Beginners.
What Temperature to Cook Steak on Blackstone
- Preheat Blackstone to high heat (450–500°F)
- Surface must be fully hot before adding steak. This will create a nice sear.
- Use an infrared thermometer for accuracy, optional but helpful. These Blackstone Accessories come in handy when cooking on the Blackstone.
Do I Need to Oil the Griddle?
Yes! It is important to apply a thin layer to the flat top griddle before placing the steak on the griddle.
We think the Best Oils to use when cooking on the griddle are:
- Avocado oil (high smoke point)
- Canola oil
- Vegetable oil
Save the butter for the end. Butter buns at high searing heat, so use oil to cook the steak and add butter one after you flip, once you’ve turned the heat down.
How to Season Steak for the Blackstone
We like to keep seasoning basic when adding spices to the steak before grilling. Pat the steaks dry with paper towels for better crust before adding spices.
- Kosher Salt or Sea Salt – about 1 teaspoon per pound of steak
- Black Pepper – to taste
- Garlic Powder or Fresh garlic cloves – a light sprinkle
- Dried Thyme – optional
But you can use what you prefer to add flavor to your steak such as a steak seasoning. We recommend letting steak sit at room temp 20–30 minutes before cooking with the seasoning on.
How to Cook Steak on the Blackstone
Step 1 – Preheat griddle to 450–500°F. Spread thin layer on flat top grill. If you do not have a thermometer to check heat temperature, flick a few drops of water on the griddle. If they evaporate in a second or two, it’s ready. If not, then give a few more more minutes.
Step 2 – Place thick Steaks down on griddle. Do not move it.
Step 3 – Flip Steak and cook 3–5 more minutes depending on thickness.
Step 4 – Add garlic butter if you prefer. Spoon melted butter over steak.
Step 5 – Use a meat thermometer to check internal temperature. See Internal Temp Guide to cook to your preference.
Step 6 – Rest Steak for about 5-10 minutes to lock in the juices.
Internal Temperature Guide
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 140°F
- Medium Well: 150°F
- Well Done: 160°F
Remove 5 degrees early as it will rise while resting.
Helpful Tips for Beginners
- Don’t press down on steak
- Flip only once
- Let crust form before checking
- Use a meat thermometer to check internal temperature instead of slicing into steak
- Thicker steaks (1–1.5 inches) cook best
- Slice against the grain
- Store leftovers in an airtight container for up to 3-4 days to enjoy all week in the refrigerator.
How to Get That Perfect Sear
- High heat
- Dry steak
- Don’t overcrowd
- Don’t move it too early
- Use enough salt
Frequently Asked Questions
No lid needed. Blackstones are designed for open cooking.
You can, but thawed gives better crust and even cooking.
Overcooked or not rested properly.
Usually the griddle wasn’t hot enough, the steak was wet, or it was moved too soon. Preheat to 450-500 degrees, pat the steak completely dry, and leave it alone until it releases on its own.
20–30 minutes at room temperature.
Easy Blackstone Steak Recipes
If you’re planning a weeknight dinner or a backyard cookout, these steak recipes keep things affordable, flavorful, and beginner-friendly.
Blackstone Steak
This classic Blackstone Steak recipe shows you how to get that perfect golden crust and juicy center every time. Simple seasoning, high heat, and a quick rest are all you need for steakhouse results right at home.
Blackstone Ribeye Steak
Rich, tender, and full of flavor, Blackstone Ribeye Steak cooks beautifully on the flat top. The griddle gives it an incredible sear while locking in all those natural juices for a restaurant-quality dinner without the high price tag.
Flank Steak Blackstone
Flank steak is a budget-friendly cut that turns out tender and flavorful when cooked hot and fast on the Blackstone. Slice it thin against the grain for tacos, salads, bowls, or sandwiches all week long.
Blackstone Sirloin Steak
Sirloin steak is a great everyday option that delivers big flavor at a lower cost. Cooked on the Blackstone, it develops a perfect crust while staying juicy inside, making it ideal for busy weeknights or meal prep.
Cooking steak on the Blackstone doesn’t have to feel intimidating. With a hot griddle, simple seasoning, and a few easy techniques, you can make juicy, perfectly seared steak every time.
If this guide helped you, leave a comment or share your favorite cut to cook on the Blackstone — we love hearing what’s working in your kitchen (or backyard!).
