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25-Minute Juicy Blackstone Steak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 10 reviews
  • Author: Lora
  • Prep Time: 10 minutes (plus 1 hour resting if applicable)
  • Cook Time: 15 minutes
  • Total Time: 25 minutes (plus resting time)
  • Yield: 8 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Description

This 25-Minute Juicy Blackstone Steak recipe delivers perfectly cooked, tender steaks with a flavorful sear using a Blackstone griddle. Featuring a two-zone cooking method, the steak is first cooked over a cooler side to gently raise the internal temperature, then seared over high heat to develop a beautiful crust. Finished with compound butter, this steak is juicy, rich, and perfect for an impressive yet straightforward meal.

Ingredients

Steak

  • 2 1/2 pounds steak (about 1 1/2 inches thick)
  • 2 1/2 teaspoons sea salt
  • 1 teaspoon fresh ground black pepper

For Serving

  • Compound butter (quantity as desired)

Instructions

  1. Prepare the Steaks: Pat the steaks dry thoroughly with paper towels to ensure a good sear. Season all sides evenly with sea salt and freshly ground black pepper. Let them sit at room temperature for 1 hour to take off the chill, which helps even cooking. Alternatively, you can refrigerate them overnight and then let them rest at room temperature for an hour before cooking.
  2. Oil the Griddle: Generously oil your Blackstone griddle to prevent sticking and promote even browning of the steaks.
  3. Preheat the Griddle: Set up your griddle with two heat zones by preheating one side to 300° F to 325° F (low to medium-low) for gentle cooking, and the other side to high heat, approximately 500° F, for searing.
  4. Cook on Cooler Side: Place the steaks on the cooler side of the griddle. Cook for about 7 to 10 minutes, allowing the internal temperature to reach approximately 100° F. This step gently brings the steak's center up to temperature without overcooking.
  5. Sear on Hot Side: Move the steaks to the hot side of the griddle for searing. Cook for 4 to 5 minutes, turning often to develop an even, well-browned crust. Continue until the steak reaches your desired internal doneness (typically 125°F for rare, 135°F for medium-rare, 145°F for medium).
  6. Rest and Serve: Place a dollop of compound butter on top of each steak and let rest for at least 5 minutes. This allows the juices to redistribute and the butter to melt into the steak, adding richness and flavor.

Notes

  • Allowing the steak to sit at room temperature before cooking helps it cook more evenly.
  • Using a two-zone heat setup on the griddle ensures a perfect balance between gentle cooking and high-heat searing.
  • Compound butter can be flavored with herbs, garlic, or spices to enhance the steak.
  • Use a meat thermometer to monitor internal temperatures for perfect doneness.
  • Letting the steak rest after cooking locks in juices and improves tenderness.

Find it online: https://meallora.com/25-minute-juicy-blackstone-steak-recipe/