Blackstone Steak Recipe

Three cooked, seasoned Blackstone Steaks rest on a dark surface. Each steak is browned with a slightly charred crust and sprinkled with herbs and cracked black pepper.

5 from 133 votes

Cooking Blackstone Steak is easy and delicious with the perfect sear every time. These steaks come out flavorful and cooked to perfection.

Prep Time10

Cook Time6

Total Time16

Course: Main Course

Cuisine: American

Keyword: Blackstone Steak

Servings:

Calories: 588kcal

Author: Carrie Barnard

Cost: $14.11, $3.53 per Servings

Ingredients

4 Steaks
2 Tbsp Montreal Steak Seasonings
2 Tbsp Oil
2 Tbsp Butter

Instructions

Preheat the Blackstone griddle over high heat (approximately 450 degrees F). You want the griddle to be hot to get a good sear on the steaks.
Pat 4 steaks dry and let them come to room temperature. Season both sides of the steaks with 2 tablespoons Montreal steak seasonings, using approximately ½ tablespoon per steak.
Spread 2 tablespoons oil evenly onto the Blackstone grill.
Once the oil is hot, place the 4 steaks on the Blackstone grill over the oil. Cook for 2 to 3 minutes without moving them so they develop a good sear.
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.
Top each steak with ½ tablespoon butter, using 2 tablespoons butter total, and let the butter melt over the steaks.
Serve warm and then enjoy!

Notes

The best way to test for doneness is by inserting an instant read thermometer into the thickest part of the steak. Do this through the side, not the top of the steak.

Steak Doneness

Rare – 120F, cool to warm red center

Medium Rare – 130F, Warm red center

Medium – 140F, Hot pink center

Medium Well – 150F, Mostly brown center

Well Done – 160F, full brown in color

You can use anytime of steak for this recipe. We used New York Strip Steaks but you can use sirloin, flank steak, round steak or filets for this recipe.

Nutrition