This quick and easy to make Blackstone steak is incredibly flavorful and perfect for date nights or entertaining. It’s seasoned simply with a little garlic, salt, and pepper, which really enhances the beef flavor. Then we finish it off with a touch of butter, fresh parsley, and lemon. It’s naturally gluten-free and can be made dairy-free as well. Pair it with my grilled potatoes and grilled veggies for an outdoor meal.
One of my favorite things to make on our Blackstone griddle is steak. There is no splattering on the stovetop, just a meal that feels extra special without as much cleanup.
No worries if you don’t have an outdoor griddle, this recipe can easily be made on the stovetop. For a grilling option, check out my Tuscan Steak recipe.
We like to keep the marinade for this Blackstone steak extra simple so the steak’s flavor shines through. But that is just our preference. Feel free to add your favorite steak seasoning. Just be careful to adjust the salt accordingly.
Ingredients & Substitutions
- Steak – we really love ribeye steak for the flavor and perfect amount of marbling, but you can use any tender cut of steak you’d like. Top sirloin, strip steak, filet mignon, T-bone, New York strip steak, or flat iron all work as well.
- Olive oil – just a touch of extra virgin olive oil coats the steak and makes it easier to cook without any sticking.
- Garlic cloves – a hint of freshly minced garlic adds just a bit of savory flavor while keeping the steak flavor forefront. Fresh garlic is key for the best flavor, steak deserves the best!
- Sea salt – salting your steak at least 1 hour before cooking adds incredible flavor! I usually make this marinade in the morning or afternoon of the same day I cook the steak, but you can make it up to 24 hours in advance and store it in the fridge. I’ve also taken to adding 1/2 tsp black pepper, but feel free to omit this for a pure beef flavor.
- Fresh herbs – if desired you can add the optional fresh herbs like rosemary or thyme listed in the recipe notes.
How to make this recipe step by step
Step 1: Start by mixing the olive oil, minced garlic, sea salt, and pepper in a covered container that you can marinate the steak in.
Step 2: Add your steaks and coat evenly with the garlic olive oil mixture. Cover and refrigerate for at least 1 hour or up to 24 hours before cooking.
Step 3: Remove your marinated steaks from the fridge one hour before cooking for the most even results. Preheat your griddle (flat top grill) or cast-iron pan over medium-high heat until the pan is hot but not smoking for the perfect sear.
Be sure to lightly coat the pan or griddle with your preferred cooking oil. Add the steaks to the griddle and cook for 3 to 4 minutes.
Step 4: When the meat is starting to puff up in the middle and easily releases from the griddle, flip the steaks with tongs and cook 3 to 5 additional minutes or until your desired internal temperature is reached.
The best way to make sure your steak is perfect every time is to use an instant-read meat thermometer.
Internal Temperature for Steak Doneness
- Rare: 120º-125ºF
- Medium rare: 130º-135ºF
- Medium: 140º-145ºF
- Medium well: 150º-155ºF
- Well done: 160º-165ºF
Step 5: While the steaks are finishing, add a couple of wedges of lemon to the griddle, if desired. Lightly browning, the lemon takes the edge off the acidity and adds a caramelized flavor.
Step 6: When the steaks are done, remove them from the griddle and place them on a serving platter. Top with the optional butter and chopped parsley and serve with the caramelized lemon wedges.
Ways to serve this
- Instead of butter and parsley, serve the steak with any number of my sauce recipes. Cilantro Lime Dressing, Honey Mustard Sauce, and my Chipotle Aioli all pair well. My Basil Aioli and Sriracha Mayo are tasty too.
- For a cream sauce option, try my Mushroom Cream Sauce or Garlic Parmesan Cream Sauce.
- Add a side of my Grilled Potatoes, Mashed Potatoes, Mashed Sweet Potatoes, or Creamy Mashed Cauliflower.
- For a veggie side dish, try my Roasted Asparagus, Roasted Carrots, Brussels Sprouts, Roasted Broccoli, or Sautéed Green Beans.
- Or serve this steak with my Strawberry Spinach Salad, Apple Spinach Salad, or Caesar Salad made without the chicken.
FAQ’s
You cook steaks on a Blackstone just like you would on the stovetop. Make sure the surface is preheated and very hot. Lightly oil your griddle and only add the steaks when the surface is shimmering for the best sear. Use a meat thermometer to ensure you don’t overcook your steaks and don’t move them for the first few minutes to make sure a golden brown crust forms.
Neither option is better, the flavors are different. A grill will give you the classic grill flavor, where a Blackstone griddle will taste more like a steak cooked on your stovetop in a fry pan or cast iron skillet.
Storing leftovers
- To store – Store any leftover steak in an airtight container for 3 to 4 days.
- Make ahead – Steak is best served right away, but you can marinate this one day ahead.
- Reheating – Cut any leftover steak into bite-size pieces and add to a skillet. Add a little water and heat over medium high with the pan covered until the steak is just heated through adding more water as necessary. By cutting the steak of into small bites it will reheat more quickly and not be overcooked.
- To freeze – place any leftovers in an airtight container and store in the freezer for up to three months. Defrost in the fridge overnight before reheating as directed above.
Tips & Tricks
- Use an instant thermometer for the best results. Steak is a special meal, and there’s nothing worse than overcooking it with dry sawdust-like results.
- I’ve been loving my Meater thermometer, which connects to an app on my phone and gives me perfect results every single time. It’s so easy to use and makes all the difference!
- Don’t be afraid of keeping it simple when it comes to steak. This marinade is incredibly easy to make and perfectly enhances the beef flavor. I’d like to steer away from stronger-flavored ingredients like soy sauce or Worcestershire sauce, which are often in steak marinades. I feel like they overwhelm the steak flavor. Serving it with simple butter, lemon, and fresh parsley or even chives is a great way to enjoy the best flavors steak has to offer.
Dietary Options & Substitutions
- Dairy-free & Paleo – for dairy-free, omit the butter and try a drizzle of olive oil like my Tuscan Steak. This also works perfectly for Paleo. For Paleo, you can also use ghee.
More Beef Recipe Inspiration
I really hope you enjoy this Blackstone Steak recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Blackstone Steak
INGREDIENTS
- 1 pound steaks - 2 ribeye or steak of choice
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 clove garlic - minced
- 2 tbsp salted butter
- 1 tbsp chopped fresh parsley
INSTRUCTIONS
- Start by mixing the olive oil, minced garlic, sea salt, and pepper in a covered container that you can marinate the steak in.
- Add your steaks and coat evenly with the garlic olive oil mixture. Cover and refrigerate for up to 24 hours before cooking.
- Remove your marinated steaks from the fridge one hour before cooking for the most even results. Preheat your griddle (flat top grill) or cast-iron pan over medium-high heat until the pan is hot but not smoking for the perfect sear.
- Be sure to lightly coat the pan or griddle with your preferred cooking oil. Add the steaks to the griddle and cook for 3 to 4 minutes without moving.
- When the meat is starting to puff up in the middle and easily releases from the griddle, flip the steaks with tongs and cook 3 to 5 additional minutes or until your desired internal temperature is reached.
- The best way to make sure your steak is perfect every time is to use an instant-read meat thermometer.
- Top each steak with 1 tbsp of butter and a sprinkle of chopped fresh parsley and serve.
NOTES
- Rare: 120º-125ºF
- Medium-rare: 130º-135ºF
- Medium: 140º-145ºF
- Medium-well: 150º-155ºF
- Well-done: 160º-165ºF