Blackstone Blackened Steak
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.
Servings: 4
Ingredients
- 4 ribeye or New York strip steaks about 16 ounces each
- 1 –2 tablespoons avocado oil
Blackened Seasoning:
- 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
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.
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.
