Blackstone Steak Recipe (2024)

FAQs

How do you know when Blackstone is seasoned enough? ›

Allow it the oil or conditioner to cook for 10-15 minutes or until it stops smoking. Repeat the seasoning process: When you cook three to four coats of seasoning into the griddle surface, it will become dark black and smooth. This is an indication that the griddle is seasoned and you're ready to get cooking.

Usually, that seasoning is kosher salt and black pepper, but some recipes call for a steak rub, onion powder, paprika, cayenne pepper, thyme, and other herbs and spices.

For the perfect medium-rare degree of doneness, your Ribeye steak grill time should be 9–12 minutes for a 1-inch steak, and 12–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Get your griddle piping hot, to the tune of about 450°F – 500°F. Add some high-heat oil to the griddle, season your steak, and toss it on the griddle. Sear to your tastes and ideal doneness, allowing enough time for a crust to form on each side. After that, let it rest and enjoy.

Place the steaks on the griddle and flip them every 45 seconds to 1 minute. This prevents "banding" and ensures even cooking. Remove the steaks when they reach an internal temperature of 125 degrees and let them rest on a cutting board for 5 minutes.

Using too much oil will make the Blackstone griddle sticky after seasoning. It's better to do several, thin layers rather than one, thick layer of cooking oil.

You can use Blackstone Cast Iron Conditioner or flaxseed oil, vegetable oil, canola oil, or avocado oil, or extra virgin olive oil. Use a paper towels to spread the oil evenly across the entire surface of the griddle plate. Turn the heat back on to high and let the griddle heat up until it starts smoking.

Either too much oil was used when seasoning the griddle or you turned off the heat too soon and did not allow the oil to fully burn off. Luckily, there is an easy fix. Just turn your griddle on high and let it heat for 10-15 minutes. Scrape off as much of the thickened and partially cooked oil as you can.

Coat both sides of the steak, and its sides, with salt and freshly ground black pepper, so a visible layer of seasoning exists on every surface. The salt shouldn't pile up, but it should coat the meat. The steak is essentially putting on a t-shirt made of salt and pepper. A skin tight t-shirt.

Yes, you can use a rub or a marinade with steak. If you plan to grill the steak, a rub is the best option for adding flavor. See below for rub recipes. Steak that has been marinated has more surface moisture which causes it to cook slower over direct heat.

Do you put seasoning or oil first on steak? ›

Seasoning for grilled streaks is to first coat the steak with a neutral oil such as grapeseed oil that has a high smoke point. From there, season the entire surface of the steak with sea salt. Salting the steak is the difference between a restaurant steak and a home-cooked steak.

Grilling with the lid on or off – Leave the lid open when you're searing steaks and need to keep a close eye on it. Once you move it to indirect heat, you can close the lid and let the smoke do its thing. Quick-cooking foods can usually be cooked (fish, veggies, hot dogs) with the lid open the whole time.

Many people prefer to add some black pepper whenever salt is involved, so it's common to use freshly ground black pepper with ribeye steak. You can also use garlic, thyme, tarragon, minced onion, and whatever other seasonings you enjoy with steak.

Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound. Rest meat for 1 minute for every 100 grams.

Season both sides of each steak generously with fine sea salt and ground black pepper. Place the seasoned ribeye steaks on the griddle. Let them cook undisturbed for about 4-5 minutes to develop a golden-brown crust. Avoid moving the steaks around as they cook.

You can use Blackstone Cast Iron Conditioner or flaxseed oil, vegetable oil, canola oil, or avocado oil, or extra virgin olive oil. Use a paper towels to spread the oil evenly across the entire surface of the griddle plate. Turn the heat back on to high and let the griddle heat up until it starts smoking.

Cooking steak on a Blackstone griddle is an easy and delicious way to prepare a meal for your family or friends. Whether you prefer your meat rare, medium, or well done, the Blackstone griddle will give you perfect results every time. Plus, prep time is minimal and cleanup is simple and easy!

GrillGrates not only turn your Blackstone Griddle into a grill, but they also kick your cooking up a notch. Restaurant quality sear marks: Check. Sizzling juices, pops of flavor and happy bellies: Double check.