How to Cook Steak on Blackstone: The Complete Guide

To cook steak on Blackstone, preheat your griddle on high for 10 minutes, sear seasoned steaks for 2 to 3 minutes per side, then move them to a cooler zone until they reach your target internal temperature. A Blackstone griddle gives you a deep, even crust that rivals any cast iron skillet, with room to cook for a crowd.

I have cooked dozens of steaks on my Blackstone griddle over the past two summers, from thick ribeyes to budget friendly sirloins. If you want to learn how to cook steak on Blackstone the right way, this guide covers everything I learned: the right heat zones, exact temperatures, timing charts, and the mistakes to avoid.

Key Takeaways

Preheat the Blackstone on high for 10 full minutes before the steak touches the surface
Sear 2 to 3 minutes per side, then finish on medium heat to your target temperature
Pull the steak 5 degrees below target; resting finishes the job
A simple salt, pepper, and garlic powder rub beats fancy marinades on the griddle
Let the griddle do the work: press the steak down once at the start, then leave it alone

Why Cook Steak on Blackstone Instead of a Grill

Learning how to cook steak on Blackstone is different from grilling on open grates. The flat steel surface makes full contact with the meat, which builds a deeper brown crust through the Maillard reaction. On a grill, only the grate lines touch the steak. When you cook steak on Blackstone, the entire surface sears at once.

The griddle also solves the flare up problem. Fat renders onto the flat top instead of dripping onto flames, so you get even heat without charred spots. For thick cuts like ribeye, that control makes the difference between a perfect medium rare and a burnt outside with a raw center.

Space is the other win. A 36 inch Blackstone holds six or more steaks at once, plus room for onions, mushrooms, or peppers on the side. Try that on a standard grill.

What You Need to Cook Steak on a Blackstone Griddle

You do not need much gear to learn how to cook steak on Blackstone. Here is my short list:

Blackstone griddle (any size works; bigger gives you better heat zones)
High smoke point oil: avocado oil or refined canola oil
Kosher salt, coarse black pepper, garlic powder
Instant read meat thermometer (non negotiable for consistent results)
Long spatula or tongs, and a grill press or burger press
Unsalted butter and fresh garlic for basting (optional but excellent)

With this short list ready, let us walk through how to cook steak on Blackstone from start to finish.

Best Cuts for This Blackstone Steak Recipe

Almost any steak works on the griddle, but some cuts shine. Ribeye is my top pick for this blackstone steak recipe because its marbling bastes the meat as it renders on the flat top. New York strip runs a close second with a beefier chew. Sirloin and flank steak also cook beautifully on Blackstone if you slice them thin against the grain after resting.

Choose steaks at least 1 inch thick, ideally 1.25 to 1.5 inches. Thin steaks overcook before they develop a crust. Look for good marbling: those white flecks of fat melt into flavor on the hot steel.

How to Cook Steak on Blackstone: Step by Step

Step 1: Bring Steaks to Room Temperature

Take the steaks out of the fridge 30 to 40 minutes before cooking. Pat them completely dry with paper towels. Moisture is the enemy of a good sear, so be thorough. Season generously on all sides with kosher salt, coarse pepper, and a light dusting of garlic powder right before they hit the griddle.

Step 2: Preheat the Griddle on High

Turn all burners to high and let the Blackstone preheat for 10 minutes: proper preheating is essential when learning how to cook steak on Blackstone. Flick a few drops of water on the surface: they should dance and evaporate instantly. Add a thin layer of avocado oil and spread it with a spatula or paper towel held in tongs.

Step 3: Sear Hard on Both Sides

Learning how to cook steak on Blackstone starts with the sear: lay the steaks down and press each one firmly with your spatula for 10 seconds so the full surface contacts the steel. Then leave them alone for 2 to 3 minutes. Flip once and sear the second side for another 2 to 3 minutes. That single flip builds the best crust when you cook steak on Blackstone.

Step 4: Move to Medium Heat and Finish

Turn the burners under the steaks to medium or slide the steaks to a cooler zone. Add a tablespoon of butter and a crushed garlic clove next to each steak and tilt melting butter over the top with your spatula. Cook until your thermometer reads 5 degrees below target.

Step 5: Rest Before Slicing

Move the steaks to a cutting board and rest them for 5 to 10 minutes. The internal temperature climbs those final 5 degrees while the juices redistribute. Slice against the grain and serve.

Blackstone Steak Temperature Chart

When learning how to cook steak on Blackstone, memorize these numbers or tape them inside your grill lid. Pull each steak 5 degrees below the target because resting finishes the cook.

Rare: pull at 120°F, final 125°F (cool red center)
Medium rare: pull at 130°F, final 135°F (warm red center)
Medium: pull at 140°F, final 145°F (warm pink center)
Medium well: pull at 150°F, final 155°F (slightly pink center)
Well done: pull at 160°F, final 165°F (little to no pink)

Insert the thermometer sideways into the thickest part, away from fat pockets. For the most reliable blackstone steak temperature readings, check twice in different spots.

How Long to Cook Steak on Blackstone

When learning how to cook steak on Blackstone, timing depends on thickness. For a 1.25 inch steak on a fully preheated griddle: about 4 minutes per side for medium rare, 5 minutes per side for medium. A 1.5 inch ribeye needs roughly 5 minutes per side for medium rare plus a minute on the fat cap edge.

These are starting points, not rules. Your thermometer decides when the steak is done, not the clock. Griddle temperature, wind, and steak thickness all shift timing by a minute or two.

Blackstone Ribeye: My Go To Method

When I cook a blackstone ribeye, I render the fat cap first. Stand the steak on its fatty edge with tongs for 60 to 90 seconds until the fat crisps and melts. Then lay it flat and follow the standard sear. That rendered beef fat seasons the griddle and bastes the meat from the start.

A ribeye needs less added oil than leaner cuts because it brings its own fat. Go lighter on the oil and heavier on the salt. The result is a steakhouse crust with a juicy, beefy interior.

Common Mistakes When Cooking Steak on Blackstone

Crowding the griddle. Too many steaks drop the surface temperature and steam the meat instead of searing it. Leave 2 inches between steaks.

Skipping the preheat. Skipping the preheat is the classic beginner mistake when learning how to cook steak on Blackstone: a lukewarm griddle gives you gray, sad steak. Ten full minutes on high, every time.

Flipping too often. Every flip interrupts crust formation. Sear, flip once, finish.

Cutting too soon. Slicing early spills the juices onto the board instead of keeping them in the meat. Rest the full 5 to 10 minutes.

Cooking straight from the fridge. A cold center with a done exterior is the classic result. Room temperature first.

Seasoning Ideas for Flat Top Grill Steak

Salt and pepper carry 90 percent of the flavor. If you want variety while learning how to cook steak on Blackstone, try these:

Steakhouse rub: equal parts kosher salt, coarse pepper, garlic powder, and smoked paprika
Herb butter finish: mash softened butter with rosemary, thyme, and roasted garlic; top each resting steak with a slice
Coffee rub: fine ground coffee, brown sugar, salt, and chili powder for a dark, complex crust
Simple marinade: soy sauce, Worcestershire, garlic, and black pepper for 30 minutes (pat dry before searing)

Cleaning the Griddle After Steak Night

After you cook steak on Blackstone, clean up while the griddle is still hot: scrape off food bits with your spatula, squirt water on the surface and scrape the steam loosened residue toward the grease trap. Wipe with paper towels, then apply a thin coat of oil while the top is warm. A clean, oiled griddle stays nonstick and ready for the next time you cook steak on Blackstone.

Final Tips for How to Cook Steak on Blackstone

Learning how to cook steak on Blackstone takes one or two practice runs, then it becomes second nature. Start with a forgiving cut like sirloin while you learn your griddle’s hot spots, then move up to ribeye once you trust your timing. Keep a simple log of cook times for your setup; after three or four sessions you will know exactly how to cook steak on Blackstone to your preferred doneness without even checking the clock (though you should still check with the thermometer).

The biggest advantage of learning how to cook steak on Blackstone is consistency. The flat top removes the guesswork of flare ups and uneven grates. Follow the temperatures in this guide, rest every steak, and you will serve restaurant quality results from your backyard.

Frequently Asked Questions About How to Cook Steak on Blackstone

What temperature should a Blackstone be for steak?

When learning how to cook steak on Blackstone, preheat on high until the surface reaches about 450 to 500°F. Sear on high, then drop to medium (around 350°F) to finish thicker steaks without burning the crust.

Do you close the lid when cooking steak on Blackstone?

Most Blackstone models have no lid, and you do not need one when learning how to cook steak on Blackstone. If yours has a hood, leave it open for searing. You can close it briefly to finish very thick steaks, but watch closely to avoid overcooking.

How do you keep steak from sticking to Blackstone?

A properly preheated, oiled griddle rarely sticks. Make sure the surface is fully hot before the steak goes down, use enough high smoke point oil, and let the crust form before you try to move the meat. It releases on its own when ready.

Can you cook frozen steak on Blackstone?

You can, but thawed steak sears far better. If you must cook from frozen, use medium heat instead of high and add several extra minutes per side, checking temperature often. Plan ahead and thaw in the fridge overnight for best results.

What oil is best for steak on Blackstone?

Avocado oil is my first choice for its high smoke point and neutral flavor. Refined canola oil works well too. Skip olive oil and butter for the sear itself; both burn at high heat. Save butter for basting at the end.

How to Cook Steak on Blackstone: The Complete Guide