Blackstone Garlic Butter Steak

A sliced, medium-rare garlic butter steak is arranged on a wooden cutting board, showing a juicy pink center and seared brown crust—a mouthwatering Blackstone steak recipe with part of the whole steak visible in the background.

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Blackstone Garlic Butter Steak

Blackstone Garlic Butter Steak is a quick, restaurant-style dinner made with simple ingredients and affordable cuts. Juicy steaks sear perfectly on the griddle and finish with rich garlic butter—big flavor without the extra time or cost.

Prep Time10

Cook Time10

Let Rest:5

Total Time25

Course: Main Course

Cuisine: American

Keyword: Blackstone Garlic Butter Steak

Servings:

Calories: 508kcal

Author: Carrie Barnard

Ingredients

1 tablespoon avocado oil
6 top sirloin steaks
2 teaspoons salt
1½ teaspoons black pepper

Garlic Butter:

½ cup salted butter softened to room temperature
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon fresh parsley finely chopped

Instructions

Make the Garlic Butter:

In a medium mixing bowl, combine the softened butter, olive oil, garlic, and parsley.
Using a hand mixer, beat until smooth and well combined.
Refrigerate until ready to use.

Cook the Steaks:

Season both sides of the steaks evenly with salt and black pepper.
Preheat the Blackstone griddle over high heat (about 450°F). Drizzle the avocado oil onto the griddle and spread it evenly with a spatula.
Place the steaks on the hot, oiled griddle. Cook for 4–5 minutes without flipping to develop a good sear.
Flip the steaks using a spatula.
Place one dollop of garlic butter in the center of each steak (use two if you prefer extra butter).
Continue cooking for 4–7 minutes, or until the steaks reach your desired level of doneness (see temperatures below). The garlic butter will melt and baste the steaks as they cook.
Remove the steaks from the griddle and let them rest for 5 minutes before serving.

Steak Doneness Guide:

Rare: 120°F – cool to warm red center
Medium Rare: 130°F – warm red center
Medium: 140°F – hot pink center
Medium Well: 150°F – mostly brown center
Well Done: 160°F – fully brown center
Tip: Insert an instant-read thermometer into the thickest part of the steak, entering from the side rather than the top for the most accurate reading.

Notes

Any cut of steak can be used in this recipe. Sirloin works well, but ribeye, flank steak, round steak, or filet are all great options.

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition