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, offering consistent high heat that’s key for getting that steakhouse-quality sear right at home. You don’t need fancy techniques or exclusive ingredients—just a good cut of meat and the right approach. 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.
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.
