Cooking Steaks on a Blackstone Griddle

Forget the BBQ and fire up your Blackstone griddle to make some of the most amazing steaks you’ll ever feast on! Cooking steaks on a Blackstone griddle is easy, and with a perfect sear and oodles of flavor, making steaks Blackstone-style is mess-free! Hungry? Read on and I, Chef Jenn, will show you all my tips and tricks to make them perfectly every time!

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With a good sear, plenty of melting fat, and meat that’s tender and not overcooked, cooking steak on a Blackstone Griddle is easy and once you’ve mastered the technique, you’ll never want it any other way!

I particularly love the fact that I can cook steaks thick or thin on the griddle, and with my 36-inch Blackstone, I can make enough for just the family or for a crowd.

What You Need to Make Steak on a Blackstone Griddle

• Blackstone Griddle – I always recommend that bigger is better! If you have a permanent spot for your griddle, you may regret not having more space!
• Digital meat thermometer
• Steaks – see notes below
• Montreal Steak Seasoning or your favorite rub/spices
• Herb butter – see notes below

What Kinds of Steaks Can You Cook on a Blackstone Griddle?

Here’s the easy answer – any kind! From beef to bison, buffalo, and venison, you can cook any kind of steak on the griddle.

My favorite steaks are ribeyes. They have lots of good fat that’s marbled throughout which gets all melty keeping the meat juicy. If you’re using a leaner cut, like a New York Strip, you may need to add more fat to the cooking process to keep the meat juicy.

How To Make Steaks on a Blackstone Griddle

Scroll down for the full recipe card with exact measurements and printable instructions.

Fire up your Blackstone griddle and let it preheat for about 10 minutes until it’s nice and hot. If you’re using multiple burners, turn on as many as needed to allow at least a few inches of space between each steak.

Set the Blackstone to the highest temperature to get a strong initial sear. Don’t worry—you’ll lower the heat later if the steaks need more time to cook through.

Pat the steaks dry with paper towels. This step is important because moisture prevents proper browning and caramelization.

Season the steaks generously with about ½ tablespoon of steak seasoning per steak. Montreal Steak Seasoning works great because it has a balanced mix of salt, pepper, and garlic. You can use your favorite seasoning blend, but avoid anything with sugar since it can burn at high heat.

Add a small splash of oil to the hot griddle surface. Squirt bottles work well for this, but use carefully.

When the oil is shimmering, place the steaks onto the griddle. Do not move them for 2–3 minutes. You should hear a strong sizzle—that means you’re getting a good sear.

Using tongs, lift and flip the steaks. If a steak sticks, let it cook a little longer. A properly seared steak will release easily from the surface.

After flipping, move each steak slightly to a fresh hot spot on the griddle. Sear the second side for another 2–3 minutes.

Check for doneness, especially with thinner steaks, which may already be finished at this point. If the steaks need more time, reduce the heat and move them to a cooler area of the griddle.

Continue cooking over medium heat until the steaks reach your preferred internal temperature, using a meat thermometer for accuracy.

Top each steak with about 1 tablespoon of herb butter, let it melt over the surface, and serve immediately. Enjoy!

What About Super Thin Steaks?

Every once in a while Costco sells giant slabs of ribeye or New York strip steaks. I wrestle one of those hunks home and cut them into thin (think 1/4-inch to 1/3-inch) steaks, vacuum seal these, and use them for quick dinners.

These steaks cook SUPER FAST on the griddle top. For super-thin steaks like this, I recommend searing for 1 minute on each side, and then your steak might be done!

Chef Jenn’s Tips

• When buying steaks, fat is your friend! You want to see lots of white marbling in the meat itself – big layers of fat on the outside of the steak are just going to drive up the weight of the steak, and the price. Marbling is key!
• Costco sells Choice grade beef – it’s more marbled than grocery store Select grade beef.
• Always rest your steaks before cutting into them – this will help them stay juicy and they won’t be a mess on your plate.
• Give the Blackstone griddle plenty of time to heat up – a cold griddle won’t make a great steak!
• Mix and match your favorite herbs, dried or fresh, to make compound butter.
• Use a digital thermometer to get an accurate reading of your steak’s doneness!
• Have a sous vide? Try the steaks sous vide and then reverse sear them on your Blackstone – delish!

What To Serve With Blackstone Seared Steaks

Baked potatoes, creamed spinach, and fried mushrooms are typical steakhouse accompaniments for steak, but you can mix things up and try something new. Here are some recommendations:

• Corn Fritters or Creamed Corn
• Smoked Mac and Cheese
• Garlic shrimp
• Au Gratin Potato Stacks
• Skip the herb butter and use Bourbon BBQ Sauce for a whollop of flavor!

How To Store Leftover Steaks

Technically you CAN freeze leftover steak. I’d vacuum seal it to protect it, and then either eat it cold (thawed!) or warm it in a skillet on the stovetop. It is going to overcook, so serve it with some gravy or something juicy.

Ideally, you don’t have leftover steak to worry about! If you do, wrap it tightly and store it in the fridge for 3-4 days. Heat it slowly in a pan on the stove, or fire up the griddle to warm it back up. Keep the heat low so you don’t overcook it too much. Leftover steak doesn’t have to be hot! Try it cold on a salad – it’s delish!

Frequently Asked Questions