Fire up the Blackstone griddle. Give it a good 10 minutes to get nice and hot. If you have multiple burners, use as many burners as you need to cook the steaks with at least a few inches between each steak. The Blackstone should be set to the highest temperature to get a good sear on the steaks. Don't worry, we'll turn it down in a bit.
Dry the steaks with some paper towel. To get a good sear, your steaks need to be dry. Any moisture will create a barrier preventing the natural caramelization of the meat.
Season your steaks liberally with 1/2 tablespoon of seasoning.
Add a splash of oil to your cooking surface.
When the oil is shimmering, place your steaks on the griddle surface. Don't touch them for a good 2-3 minutes! You should hear lots of sizzling - that's good!
Use tongs to lift the steaks and flip them over - if the steak seems to be sticking to the surface, it needs more time to sear. A good sear will release the steak from the cooking surface.
Flip the steaks over and move them slightly - the Blackstone surface will be hotter if there were no steaks previously on that exact spot. Sear for another 2-3 minutes.
Thinner steaks could be cooked at this point so check for doneness - if your steaks need more time to cook, drop the temperature of the Blackstone and shift the steaks to a cooler spot.
Cook the steaks over a medium heat and use a meat thermometer to pull them at your preferred level of doneness. Top the steaks with about a tablespoon of compound butter, let it melt into it, and enjoy!