Blackstone Steak

Partially sliced ribeye steak on a marble slab topped with herb butter and lemon slices with a wood knife on the side.

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.

Prep Time5

Cook Time10

Marinating Time1

Total Time1 15

Author : Kari Peters

Cuisine: American

Servings:

Calories: 638kcal

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.

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Notes

If desired, you can add 1-2 teaspoons chopped fresh thyme leaves or rosemary to the steak marinade. You can also add 1/2 tsp of black pepper. This marinade is purposely left very simple to showcase the pure beef flavor of a good steak, but there's plenty of room for variation if desired!

Rare: 120º-125ºF
Medium-rare: 130º-135ºF
Medium: 140º-145ºF
Medium-well: 150º-155ºF
Well-done: 160º-165ºF

Nutrition