How to Make Steak on a Blackstone Griddle

If you’ve ever craved that sizzling, steakhouse-quality crust and juicy interior on your favorite cut of steak but want to create it right in your backyard then a Blackstone griddle might just be your secret weapon. Unlike traditional grills, a Blackstone flat-top provides unmatched heat distribution and a restaurant-style cooking surface that allows you to achieve perfect searing without flare-ups.

Whether you’re a seasoned griddle master or just firing it up for the first time, this guide will walk you through how to make steak on a Blackstone griddle from selecting the best cuts to nailing that perfect medium rare.

Choosing the Right Steak for Blackstone

Your steak journey begins with selecting the right cut. While you technically can griddle-cook any steak, some cuts shine more than others on the Blackstone’s flat surface.

Best Cuts for the Blackstone Griddle:

• Ribeye: Rich in marbling, the fat renders beautifully for a buttery texture.
• New York Strip: A crowd-pleaser with great flavor and chew.
• Filet Mignon: Lean and tender—ideal if you prefer less fat.
• Sirloin: Budget-friendly and flavorful with moderate tenderness.
• Flat Iron or Flank Steak: Great for slicing thinly for fajitas or steak salads.

Thickness Matters:

A steak that’s too thin can overcook in a blink. Aim for steaks that are at least 1″ to 1.5″ thick. This ensures a golden crust and juicy interior.

Bone-In vs Boneless:

Bone-in steaks retain moisture and flavor better but take longer to cook evenly. Boneless is easier for beginners and provides consistent searing.

Essential Tools and Ingredients

To griddle like a pro, you’ll want the right gear and ingredients on hand. Here’s what you need to make a steakhouse-style steak on your Blackstone:

Tools:

• Infrared thermometer: To accurately gauge griddle surface temp.
• Spatulas or tongs: Long, heat-resistant tools for flipping and moving steak.
• Oil bottle: For easy oil application and even coating.
• Meat thermometer: For checking internal doneness without guessing.

Ingredients:

• Steak: Your chosen cut, preferably 1”+ thick.
• Seasoning: Kosher salt, black pepper, or your favorite steak rub.
• Oil: Use a high smoke-point oil like avocado, grapeseed, or canola.
• Optional Add-ons:
  • Butter: Adds rich flavor and moisture.
  • Garlic: Crushed or minced.
  • Rosemary/thyme: Classic aromatic herbs for basting.

Preparing the Steak

Proper preparation is just as important as cooking technique. A few thoughtful steps before the steak hits the griddle can elevate your dish dramatically.

1. Bring to Room Temperature

Remove the steak from the fridge at least 30 minutes before cooking. This allows for even cooking and a more predictable sear.

2. Pat Dry

Use paper towels to blot the steak dry. Surface moisture causes steaming, which prevents a good crust.

3. Season Generously

Don’t be shy—generously coat both sides with salt and pepper. You can use steak-specific dry rubs, too, but salt is essential for enhancing natural flavor.

4. Optional: Dry Brining

For an extra layer of flavor and tenderness, dry brine your steak by salting it 1–2 hours ahead of time and leaving it uncovered in the fridge. This helps the salt penetrate the meat and draws out moisture for a better sear.V. Preheating the Blackstone Griddle

Now it’s time to get your griddle ready. This step is key to getting a golden-brown crust and sealing in the juices.

1. Set Up Dual Zones

Turn your Blackstone to high heat and create two cooking zones:

• Hot zone: For searing
• Warm zone: For finishing and resting

2. Heat to Searing Temperature

Use your infrared thermometer to monitor the surface. Aim for:

• 450°F to 500°F on the hot side for searing.

3. Add Oil

Once your griddle is hot, squirt or drizzle a thin layer of oil over the cooking area. Spread it evenly using a spatula. This helps prevent sticking and promotes browning.

Cooking Steak on the Blackstone Griddle

With your griddle hot and your steak ready, it’s showtime. Follow these steps for a flawless cook.

1. Sear First Side

Place the steak on the hot side of the griddle. It should sizzle on contact. Let it cook undisturbed for 2–3 minutes to develop a crust.

2. Flip and Sear the Second Side

Flip the steak using tongs or a spatula. Let it cook another 2–3 minutes on the second side. You should see a golden crust forming.

3. Move to Warm Zone

Transfer the steak to the cooler side of the griddle to finish cooking. This prevents burning while the inside reaches your desired doneness.

4. Basting (Optional)

Add a pat of butter, garlic, and rosemary next to the steak. Use a spoon to baste the steak in melted butter for added richness and aroma.

5. Use a Meat Thermometer

Avoid cutting into the steak. Use a thermometer to check for doneness:

• Rare: 120–125°F
• Medium Rare: 130–135°F
• Medium: 140–145°F
• Medium Well: 150–155°F
• Well Done: 160°F+

Resting and Slicing the Steak

1. Let It Rest

Remove the steak from the griddle and let it rest on a plate or cutting board. Cover it loosely with foil for 5–10 minutes. This allows the juices to redistribute.

2. Slice Against the Grain

Use a sharp knife and cut the steak against the grain for optimal tenderness. This is especially important for cuts like flank or skirt steak.

Pro Tips for Perfect Blackstone Steak

Master these extra tricks to elevate your steak game:

• Don’t overcrowd: Leave space between steaks so steam doesn’t interfere with searing.
• Avoid pressing: Don’t smash the steak into the griddle—it squeezes out juices.
• Use tongs, not a fork: Puncturing the meat causes moisture loss.
• Clean while hot: Scrape your griddle right after cooking to avoid crusty buildup.
• Re-season the griddle: Add a thin layer of oil after cleaning to maintain a non-stick surface.

Tasty Variations and Add-Ons

A Blackstone griddle opens up endless variations for steak lovers.

1. Reverse Sear on the Blackstone

• Cook steak slowly on low heat until it’s 10°F below your target.
• Finish with a screaming-hot sear for the perfect crust.

2. Steak and Veggie Combo

Sauté mushrooms, onions, or peppers on the other side of the griddle while the steak cooks.

3. Steak Tacos or Fajitas

Slice steak thinly and serve in tortillas with grilled onions and peppers.

4. Steak and Eggs

Top sliced steak with sunny-side-up eggs for a hearty breakfast.

Frequently Asked Questions (FAQs)

Can I cook a frozen steak on a Blackstone griddle?

Technically, yes, but it’s not ideal. Thawing the steak first ensures even cooking and better texture. Frozen steaks can be steamed instead of seared.

Should I oil the steak or the griddle?

You can do both, but oiling the griddle helps coat the surface more evenly and prevents sticking.

How do I avoid flare-ups or burning?

Flare-ups are rare on a griddle, but excessive fat or oil can char. Use moderate oil and control heat by utilizing dual zones.

How do I clean my Blackstone after cooking a steak?

Scrape food bits while the surface is warm, wipe down with a paper towel, and apply a light coat of oil to re-season.

Can I cook multiple steaks at once?

Absolutely! Just make sure your griddle is big enough and avoid crowding. Use zones to manage timing and doneness.

Conclusion

Cooking steak on a Blackstone griddle is more than just a fun backyard activity—it’s a culinary adventure. The flat-top surface delivers a steakhouse-quality crust, while the wide space lets you experiment with flavors, sides, and techniques.

With the right steak, proper prep, and a bit of practice, you can achieve tender, juicy, and flavorful steaks every time. So fire up your Blackstone, grab your favorite cut, and get ready to wow your friends and family with your griddle-master skills.

Whether you’re preparing a romantic dinner or cooking for a weekend BBQ crowd, mastering steak on the Blackstone will make you the go-to grill guru in no time.