Blackstone Steak

Make a juicy steak on the Blackstone Griddle. It’ll melt in your mouth and be a perfectly tender steak on all cooked on your flat top grill.

Blackstone Steak

Cooking a steak on the Blackstone is one of my favorite ways to prepare a steak! Because you’re cooking the steak on a flat top grill, you can also cook your sides at the same time.

This Blackstone Griddle recipe will make perfect steaks! In my opinion, the griddle is the best way to make a juicy steak!

Serve it with any of these delicious Blackstone Side Dishes for an easy dinner.

Why you’ll love this Blackstone Steak Recipe

• Perfectly cooked steak every time! You don’t have to worry about flames increasing and burning your steak when fat melts through the grates. The Blackstone cooks your steak evenly and still give it that nice char we love! Make s perfect medium rare steak on The Blackstone Griddle
• Super versatile! This recipe is great for date night, camping, or a backyard BBQs! The Blackstone is great for entertaining small or large parties, just bring the meat!
• Low Carb and Keto Blackstone Recipe! This ribeye steak has 994 calories, less than a 0.5g carb, 91g of protein and 70g of fat. Great for those watching their carb intake. This recipe would also be good if you’re following a clean keto diet.

Ingredients

• Grass-fed boneless ribeye steak
• Seasonings: Coarse salt, Black pepper, garlic powder (optional). Alternatively you can use this Blackstone Steakhouse Seasoning.
• Grass-fed unsalted butter (optional)
• Avocado oil (for griddle) – do not use olive oil or vegetable oil because we are griddle cooking at a high temperature.

Tips & Tricks for Cooking a Blackstone Steak

Not all ribeye are created equal. You can see this in the color of the ribeye, both the flesh and fat and the amount of fat they contain.

As you can see, the ribeyes are more of a deep purplish red, than a typical bright red color. This is because the ribeyes are grass-fed. Also note, that the fat has a yellow tint instead of the typical white marbling.

The fat turns yellow in cows that are grass-fed because of the beta-carotene that is ingested.

If you don’t have a ribeye, you can also cook New York strip steaks, T-bone steak or filet mignon on the flat-top grill.

If your steaks are extra thick, they will need more time to cook. You may also need to sear the sides of the steak.

Grilling steaks on the Blackstone come out best if you let the steak sit out at room temperature for 30 minutes prior to cooking.

Honestly, that trick works best even for cooking steaks in the air fryer too.

If you’re curious about how a ribeye steak stacks against and New York Strip, check out this post on Ribeye vs. NY Strip Steak.

How to Cook a Blackstone Steak

1. Remove your ribeye from the fridge and let it come to room temperature (about 30 minutes)
2. Season your ribeye with salt and pepper
3. Preheat your Blackstone Griddle to medium-high heat
4. Once the griddle surface is hot, add avocado oil to your griddle.
5. Cook the ribeye for 3-4 minutes on each side for medium rare (this time is variable depending on thickness of the steak). 
6. Let the steak rest for 5 minutes before cutting.

Steak temperatures

It is very important to check the internal temperature of your steak! Below is a chart for the doneness of steaks. Insert a meat thermometer into the thickest part of the steak.

• Medium Rare: internal temperature is 133-135F.
• Medium: internal temperature of 140F,
• Medium Well: internal temperature  of 150 

Nutrition

The review highlights the following health benefits associated with pasture-based and organic beef compared to conventionally produced beef:

• Improved Fatty Acid Profile: Beef from pasture-based diets has a more favorable fatty acid composition, including higher levels of omega-3 and long-chain fatty acids like EPA and DHA.
• Higher Nutritional Value: Pasture-based beef offers a greater amount of beneficial fatty acids that are important for human health compared to both conventionally and organically produced beef.
• Enhanced Omega-3 Intake: The higher percentage of total omega-3 fatty acids in pasture-based beef contributes to a more nutritionally desirable fatty acid profile, which can support various aspects of health.

Savoring pasture-fed and organic beef can enrich your plate with extra nutrients, making your meals both delicious and nourishing. While researchers continue to uncover how these choices impact long-term health, you can enjoy the added goodness with every bite!

What to serve with a Blackstone Steak

This steak goes well with almost any side dish!

If you want to keep this meal low carb and all on the Blackstone Griddle, serve it with my Asparagus on the Blackstone Griddle, Blackstone Brussel Sprouts with Bacon or Zucchini on the Blackstone Griddle.

It also goes well with Instant Pot Mashed Cauliflower and Air Fryer Broccolini.

How to store

Store the leftovers in an airtight containers for up to 5 days. Store in the freezer for up to 3-6 months.

How to reheat

Remove lid from the glass storage container or transfer to a microwave safe plate. Microwave on high for 90 seconds.

Alternatively you can warm up your ribeye in an air fryer. Turn the temperature to 360F, and cook for 3-4 minutes.

What to do with leftover Blackstone steak

If you cook a bunch of ribeye and you have some leftover you can always make a Blackstone Philly cheesesteak! Or use the leftover steak to make a delicious Leftover Steak Breakfast.

FAQs

Blackstone Ribeye

Make a juicy Blackstone Steak. Melt in your mouth perfectly tender ribeye on the flat top grill. Simply seasoned with salt and pepper and topped with butter.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 8 minutes mins

Course Entree

Cuisine American

Servings 2

Calories 994 kcal

Equipment

• 1 blackstone griddle

Ingredients

  

• Ingredients
• 2 pound boneless ribeye steak
• ½ tsp coarse salt
• ¼ tsp black pepper
• 1 tbsp grass-fed butter
• Avocado oil for griddle

Instructions

 

• Directions
• Remove your ribeye from the fridge and let it come to room temperature (about 30 minutes)
• Season your ribeye with salt and pepper
• Preheat your Blackstone Griddle to medium high heat
• Add avocado oil to your griddle once the griddle is hot
• Cook the ribeye for 3-4 minutes on each side for medium rare (this time is variable depending on thickness of the steak).
• Check the internal temperature of the ribeye, for medium-rare remove the steak once the internal temperature is 133-135F. For medium an internal temperature of 140F, internal temp of 150 for medium well.
• Let the steak rest for 5 minutes before cutting.

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