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.
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.
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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!
Best Cuts Steak for the Blackstone
- Ribeye – Most forgiving, high fat
- New York Strip – Great crust
- Top Sirloin – Budget-friendly option and the perfect steak
- Filet Mignon – Lean but tender
- Flat Iron – Excellent value
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 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
We recommend avoiding using butter as it burns too fast.
Keep Seasoning Basic
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
- Black Pepper
- Garlic Powder or Fresh garlic cloves
- Dried Thyme
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.
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.
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!).
