How to Cook the Perfect Steak on the Blackstone - Drizzle Me Skinny! (2024)

Cooking the perfect steak on the Blackstone might seem intimidating, but it’s something anyone can do right in their own backyard. This guide is all about taking a good piece of ribeye, some basic seasonings, and a few sprigs of fresh herbs to create a memorable steak that’ll make your mouth water whenever you think about it.

The Blackstone is a game-changer for steak lovers. Simple, yet powerful, it offers a consistent high heat that’s key for getting that steakhouse quality sear right at home. And you don’t have to learn any fancy techniques or shop for any exclusive ingredients. Instead, you simply have to understand that a good cut of meat, when cooked properly, can quickly transform into a high quality meal. Whether you’re cooking for yourself, your family, or a group of friends, making the perfect steak on the Blackstone is going to be wildly satisfying and impressively delicious.

I’ve also included straightforward tips for how to make the most out of your Blackstone ribeye, from the heat of your griddle to the timing of your flips. Additionally, you’ll find useful variations for how to switch up the flavors and garnishes to customize your steak perfectly to your liking.

Why You Should Try This Recipe

• Fast and Easy: This will be one of the quickest (and most delicious) steaks you’ve ever made. The instructions below will take the guesswork out of grilling your ribeye and replace it with confidence, even if it’s your very first time firing up the Blackstone.
  
• Even Cooking: The Blackstone provides an even, high heat that’s ideal for getting a perfect sear on your steak while keeping the inside unbelievably succulent. This helps you achieve the same flavorful crust from your favorite restaurants with ease.
  
• Aromatic Infusion: Cooking with fresh garlic, rosemary, and thyme infuses the steak with aromatic flavors that give it a gourmet feel. Even if you’ve never experimented with fresh herbs, this recipe shows just how simple it is to permeate your steak with high level flavors.

Ingredients for the Perfect Blackstone Ribeye Steak

• 2 Ribeye Steaks, 1 inch thick: Ribeye is a top choice for many steak enthusiasts. Its popularity comes from its versatility in size and price, but more importantly, its exceptional marbling. This marbling causes the ribeye’s fat to melt into the meat while cooking to create a wonderfully juicy and boldly flavorful final product.
  
• 2 teaspoons Fine Sea Salt and 1 teaspoon Ground Black Pepper: These classic seasonings are the backbone of steak seasoning. While you can certainly use your favorite steak seasoning, many purists agree that nothing beats the simplicity of salt and pepper. Not only does it impart a delicious flavor, but it also helps create that incredible crust on the steak’s surface.
  
• 4 Fresh Garlic Cloves: Garlic is used in steak preparation for its subtle, warm flavor that enhances the savoriness of the meat. It’s also wonderfully aromatic, adding a deeper dimension to your delicious steak.
  
• 2 Sprigs Fresh Rosemary and 2 Sprigs Fresh Thyme: These powerhouse herbs infuse the steak with their earthy and floral notes. When they’re exposed to the heat of the Blackstone, they release their essential oils which permeate the meat and enhance its flavor profile throughout.
  
• 6 Tablespoons Butter: Butter is used to elevate the richness and flavor of a steak. As the butter melts and sizzles on the griddle, it coats the steak in a rich and flavorful decadence that enhances both its taste and texture.

Instructions for Cooking Ribeye on the Blackstone

1. Season the Steak: Pat the ribeye dry with paper towels. Season generously on both sides with fine sea salt and ground black pepper. Let it sit at room temperature for at least 30 minutes before cooking.

2. Preheat the Blackstone: Set your Blackstone to a high setting and allow it to heat up for a few minutes. A properly preheated surface is crucial for the perfect sear. Lightly oil the griddle with a high smoke point oil to create a non-stick surface and enhance the flavor of the steak.

3. Cook the Steak: Place the ribeye on the griddle. Let it cook without touching it for about 4-5 minutes so that it can develop a golden-brown crust. Avoid moving the steak around as it cooks.

4. Flip the steak: Using a metal spatula or a pair of tongs, flip the steak to evenly cook the other side.

5. Add the aromatics: After the flip, add 3 tablespoons of butter, one sprig of rosemary and thyme, and the garlic cloves in front of each steak. These will release their essential oils and infuse the steak with flavor. Additionally, you can baste the steaks with the herbed butter for an extra rich flavor.

6. Cook until desired doneness: Cook for an additional 3-4 minutes for medium-rare. Use a meat thermometer to ensure your desired doneness: 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

7. Rest the Steak: Remove the steak from the griddle and let it rest for about 10 minutes. This allows the juices to be redistributed, ensuring a moist and tender bite throughout the entire steak.

8. Serve and enjoy: Slice against the grain and serve your perfectly cooked ribeye with your favorite sides.

Variations and Substitutions

A Variety of Herb Choices: While rosemary and thyme are considered more traditional options, you can feel free to experiment with everything from sweet and peppery basil to piney and citrusy marjoram.

Butter Basting: For extra flavor, use a spoon or basting brush to baste the ribeyes after you flip them. This will impart even more richness into your steaks as they finish cooking.

Experiment with Marinades and Rubs: If you prefer a bolder or more complex flavor, consider marinating your steak or using a dry rub before cooking. You can get adventurous with a coffee-based rub or punch up the flavors with a balsamic vinegar marinade. There are so many different flavor profiles to try that the only limit is your imagination.

Tips and Tricks for Making the Perfect Blackstone Ribeye

Temperature Matters: Make sure your Blackstone is adequately preheated. A hot surface is key to achieving a quality sear. Additionally, you’ll want to avoid putting your steaks on the grill directly from the refrigerator. Allow them to come to room temperature before cooking to ensure even cooking. Otherwise, you might find yourself with a great sear on the exterior, but a completely raw middle.

Don’t Overcrowd the Blackstone: Loading up your griddle can lower its overall temperature and cause your steaks to steam rather than sear. You’ll need consistent high heat for your steaks to cook properly, so make sure you give them room to breathe. Aim for no more than one or two steaks at a time. Your patience will pay off.

Give it a Rest: One of the biggest mistakes you can make is cutting your steak as soon as it comes off the griddle. It’s definitely tempting to want to dig right in, but resting your steaks is an essential part of the cooking process. This allows the juices to redistribute throughout the meat, giving you a juicy, flavor-packed, tender bite every time.

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