How to Cook the Best Steak on a Blackstone Griddle

I used to chase grill marks, thinking they meant flavor. Until I tried cooking steak on my griddle and realized it’s the crust that makes the difference.

With this hot-and-fast Blackstone steak method, I get consistent, wall-to-wall medium-rare every time. There are no flare-ups, no guesswork, just a rich, golden crust and juicy center that would be hard to match on a traditional grill.

Once you’ve tried steak this way, there’s no going back.

Why I love cooking steak on the Blackstone

Everyone loves the look of a steak with perfect crosshatch grill marks, but real steak lovers know the flavor is in the crust.

That deep brown crust forms through the Maillard reaction, which happens when high heat hits the surface of the meat. On a traditional grill, you only get crust where the grates make contact. The entire surface sears at once on a griddle like the Blackstone, giving you a flavorful crust from edge to edge.

The solid griddle surface also lets you add herbs and butter during cooking, something you can’t do on open grates. That means you get the flavor-building benefits of a cast iron skillet, with the added bonus of cooking outdoors.

With just a simple steak rub, high smoke point oil, fresh herbs, and butter, you can cook a perfectly seared, juicy steak on your Blackstone griddle without fuss or flare-ups.

Ingredients you’ll need for the BEST Blackstone steak

• Steak – I used 1.5″ thick boneless New York Strips. Ribeye, sirloin, or any boneless cut with similar thickness will also work well.
• Steak seasoning – A simple mix of black pepper, kosher salt, and garlic powder brings out the natural flavor and helps form a crust. You can use your favorite rub or make our homemade version.
• Cooking oil – Choose an oil with a high smoke point of at least 450°F. I used avocado oil spray, but beef tallow, duck fat, canola, or vegetable oil are also good options.
• Butter or ghee – Use quality butter or clarified butter to baste the steak during the final cook. It adds richness and helps the herbs infuse flavor.
• Fresh herbs – Rosemary and thyme are ideal for basting on the griddle. You can also throw in a few garlic cloves for added aroma.

Pro Tips for Cooking the Perfect Blackstone Steak

1. Sear the steak hot and fast

The hot-and-fast method is ideal for cooking on a griddle like the Blackstone. It’s especially well-suited for boneless cuts under 2 inches thick, like New York strip I used in this recipe.

This method takes advantage of the griddle’s even surface heat to build a deep, flavorful crust in just a few minutes.

The reverse searing method is better for thick, bone-in steaks and works best when cooking steak on a pellet grill or over open flames. It starts low and finishes with a high-heat sear, while the hot-and-fast approach does the opposite: it sears first and finishes with a baste.

You can achieve a wall-to-wall medium-rare steak with any method, it just depends on how you cook it.

2. Flip often

The best way to get a nice crust is to ignore what chefs have been repeating for years about only flipping steak once.

After the first minute, I flip and continue to flip every 30 seconds until the resting phase. This will allow the steak to cook evenly while achieving a great crust.

3. Pick the right steak

With its combination of marbling and a fat cap, I think the NY Strip steak is the best cut for cooking hot and fast on the griddle.

To make it fun, I used four different NY Strip steaks to show you the difference in quality and marbling. The USDA grades steaks on their marbling and quality from least to greatest. Select, Choice, and Prime. There are also breeds with higher marbling that go beyond this scale, like American Wagyu, Australian Wagyu, and Japanese A5 Wagyu. 

• USDA Select NY Strip – A budget-friendly grocery store option with the least marbling. Give it extra care by letting the seasoning sit longer and basting with more butter.

• USDA Choice NY Strip – A mid-range option with moderate marbling. Choose steaks with a darker color and visible fat lines for better flavor.

• USDA Prime NY Strip – More marbling than Select or Choice, and often the best value for quality. Widely available at most grocery stores and butcher shops.

4. Make a homemade steak seasoning

Our homemade steak seasoning recipe is easy and uses minimal ingredients: ground black pepper, ground black pepper salt, and garlic powder.

When it comes to hot and fast steaks, I find it important to pick a rub/seasoning that brings out the steak’s natural flavors. This simple steak rub will do just that while also producing a beautiful crust.

If you’re looking for some complexity in your seasoning, check out our recipe for the best prime rib rub. 

How to Cook the Perfect Blackstone Steak: Step-by-Step

Before you start, make sure everything is within reach: steaks, seasoning, oil, tongs, thermometer, and your basting ingredients.

When cooking hot and fast on a griddle, timing matters. My number one rule: never walk away. Having your ingredients and tools prepped and ready keeps you focused and helps prevent overcooking.

1. Fire up your griddle

Preheat your griddle to medium-high heat. If you’re using a three-burner setup, two burners will give you enough surface area to cook four NY Strip steaks at once.

2. Prep the steaks

While the griddle heats, pat the steaks dry with a paper towel and let them sit at room temperature for 5 to 10 minutes. This simple step helps the steaks cook evenly and sear properly. I always do this when cooking hot and fast.

3. Mix the seasoning

Combine black pepper, kosher salt, and garlic powder in a small bowl. I like to mix enough to season the steaks and add a little extra to keep on hand for next time.

4. Season the steaks

Lightly coat each steak with a high smoke point oil to help the seasoning stick. I like using avocado oil for its neutral flavor and 450°F smoke point.

Generously season all sides of the steak with your rub, including the edges. A good crust starts with even coverage.

5. Sear the steak

Lightly oil the griddle surface. Place the steaks down and sear for one minute, then flip and cook for another minute.

After the first two minutes, continue flipping every 30 seconds for another two minutes. This builds a more even crust without overcooking.

If your steak has a fat cap, stand it on edge and sear that side for at least 30 seconds until it renders and crisps.

6. Let the steaks rest

After your steak has developed a beautiful crust on both sides and the internal temperature has reached around 120°F, transfer to a tray or cutting board and rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender, flavorful bite.

While the steaks rest, lower your griddle to its lowest heat setting to prepare for basting

7. Baste with herbs and butter

Add a few tablespoons of butter or ghee to the griddle surface. Place the steaks back on the griddle and tuck fresh rosemary and thyme sprigs between them.

Spoon the melted butter over the steaks as it sizzles with the herbs. You can continue basting until the steaks reach your desired internal temperature.

Add a little more butter or ghee to the top of each steak and baste once more to finish. This step builds flavor and gives the crust a glossy, golden finish.

8. Final rest and temperature check

Use a meat thermometer to check the center of each steak. For medium rare, remove them at 130°F. For medium, aim for 135°F. The steaks will continue to rise by 3 to 5 degrees as they rest.

I like to rest the steaks directly on a cutting board, just make sure it has a moat to catch the juices.

Need more guidance? Check out our Steak Doneness Guide for temperature tips and visual cues.

9. Slice and serve

Use a sharp knife to slice the steaks into 1/4-inch thick pieces against the grain. Spoon over any reserved melted herb butter or juices, and finish with a light sprinkle of salt to bring everything together.

What to Serve with Blackstone Steak

A perfectly seared steak deserves sides that can hold their own. I like to pair it with one hearty starch and one flavorful vegetable to round out the plate.

Here are a few of my favorite combos, and you can also check out our list of side dishes for steak for more ideas.

Perfect Blackstone Steak Recipe

Once you’ve tried this method for Blackstone Steak, don’t forget to come back and rate this recipe let us know how they turned out.