Steak Recipes on a Blackstone Griddle

This Blackstone steak recipe pairs hot, seared ribeyes with griddled onions, mushrooms, and bell pepper for a full dinner cooked outdoors on a flat-top griddle. The broad cooking surface makes it easy to brown the vegetables while the steaks develop a savory crust, and a simple garlic-butter finish brings everything together.

Ingredients

4 boneless ribeye steaks, about 1 inch (2.5 cm) thick and 10 oz (280 g) each
1 medium yellow onion, about 5 oz (150 g), thinly sliced
8 oz (225 g) cremini or white button mushrooms, sliced
1 medium bell pepper, about 5 oz (150 g), cored and thinly sliced
2 tablespoons (30 ml) neutral high-heat oil, such as avocado or canola oil, divided
1½ teaspoons (7.5 g) kosher salt
¾ teaspoon (about 1.5 g) freshly ground black pepper
1 teaspoon (3 g) garlic powder
2 tablespoons (28 g) unsalted butter
2 garlic cloves, about 6 g, finely minced
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (4 g) chopped fresh parsley

Instructions

Prepare the steaks and vegetables. Pat the steaks thoroughly dry with paper towels; dry surfaces brown more readily than damp ones. Trim away any unusually thick, hard pieces of exterior fat, but leave a thin fat edge for flavor. Slice the onion, mushrooms, and pepper, and mince the garlic. Mix the salt, black pepper, and garlic powder, then season both sides of each steak evenly. Set the vegetables and butter mixture ingredients beside the griddle so they are ready to use. Allow about 20 minutes for this preparation.
Preheat the griddle. Heat the Blackstone over medium-high heat for about 8 minutes, aiming for a cooking surface around 400–450°F (204–232°C). If your griddle has multiple burners, make one area medium-high for the steaks and another medium for the vegetables. A surface thermometer is useful because burner settings and outdoor conditions vary. Brush or wipe a thin film of oil over the cooking areas; a puddle of oil can make food fry unevenly and may cause flare-ups around dripping fat.
Cook the vegetables. Add 1 tablespoon (15 ml) oil to the medium-heat area, followed by the onion, mushrooms, and pepper. Spread them out rather than piling them into a mound. Cook for about 7 minutes, turning and tossing every minute or two, until the onions are softened, the mushrooms have released their moisture and begun to brown, and the pepper is tender with a little color. If the vegetables crowd the surface or release a lot of liquid, move them around and let moisture evaporate instead of covering the whole griddle. Transfer them to a clean platter or a cooler part of the griddle while the steaks cook.
Sear the steaks. Add the remaining 1 tablespoon (15 ml) oil to the hot zone and lay the steaks down with space between them. If they do not fit without touching, cook in batches; crowding cools the surface and can leave the meat gray rather than browned. Let each steak cook undisturbed for about 4 minutes, then turn it with tongs and cook the second side for about 4 minutes. Thick fat edges can be held against the surface briefly with tongs to render and brown them. Cooking time is an estimate, not a substitute for checking temperature.
Finish with garlic butter and check doneness. During the final minute, add the butter and minced garlic to a clear patch of griddle. Stir for 20–30 seconds, just until fragrant, then spoon or brush the butter over the steaks. Add the Worcestershire sauce to the butter and scrape up browned bits, keeping the garlic moving so it does not burn. Check the center of each steak with an instant-read food thermometer inserted from the side into the thickest part. USDA FSIS sets the safe minimum for whole cuts of beef at 145°F (63°C), followed by a 3-minute rest; cook each steak to at least that temperature.
Rest and serve. Move the steaks to a clean platter and rest them for 3 minutes before slicing or serving. This rest is required for the safe minimum temperature and gives the juices time to settle. Toss the cooked vegetables with the parsley and any remaining garlic butter, then serve them alongside or over the steaks. If you prefer to slice the meat, cut across the visible muscle fibers just before serving.

Tips

Choose steaks of similar thickness. Four steaks that are close to 1 inch thick cook at a more predictable pace. If yours are thinner, begin checking earlier; if they are thicker, they will need more time and may benefit from a slightly lower-heat area after browning. Use the thermometer rather than relying on color or a fixed number of minutes.
Keep the surface dry and uncrowded. Patting the steaks dry and leaving space around them both help browning. If you have a smaller griddle, sear two steaks at a time and keep the first batch warm on a clean platter while the next batch cooks. Avoid stacking hot steaks tightly, which softens their crust.
Adjust the oil to your setup. Avocado and canola oils are convenient neutral choices for a hot griddle. Refined sunflower oil is another option. Extra-virgin olive oil can smoke at the higher surface temperature used here, so if that is the only oil available, lower the heat and expect less aggressive browning.
Season shortly before cooking. Salt can draw moisture to the surface. Season right before the steaks go on the griddle, as directed, or season them at least 40 minutes ahead and refrigerate uncovered; avoid an in-between wait that leaves moisture sitting on the meat. Do not leave raw meat at room temperature for an extended period.

Serving Suggestions

Serve each steak whole with a generous spoonful of the pepper, onion, and mushroom mixture. The vegetables provide a savory, slightly sweet counterpoint to the beef, while the garlic butter makes a quick sauce on the plate. Mashed potatoes, baked potatoes, or crisp roasted potatoes are satisfying sides that can catch any extra juices. For a lighter plate, add a green salad with a sharp vinaigrette or serve steamed green beans, asparagus, or broccoli.

If you are cooking for a group, slice the steaks across the grain and arrange the slices on a warmed platter with the vegetables beside them. Keep the slices fairly thick so they stay juicy, and pour over only a little of the butter at first; offer the rest at the table. Warm tortillas or crusty bread also work well for soaking up the savory drippings. A simple topping of chopped parsley adds freshness, and a small squeeze of lemon can brighten the rich butter without changing the basic character of the dish.

Variations

Change the cut: New York strip or top sirloin can replace ribeye in the same approximate size. Strip steak is usually leaner and has a firmer bite; sirloin is also leaner and may cook a little faster, so check its temperature early. Choose cuts close to 1 inch thick for the most straightforward timing. If using a very thin steak, cook it quickly and check frequently, since a minute can make a noticeable difference.

Make it spicy: Add ¼ teaspoon (about 0.5 g) crushed red pepper flakes to the vegetables, or season the steaks with ½ teaspoon (about 1 g) smoked paprika alongside the garlic powder. Smoked paprika lends a smoky note but does not replace the browned flavor created by a hot surface. For a pepper-forward steak, increase the black pepper to 1 teaspoon (about 2 g).

Try a different vegetable mix: Use sliced zucchini or red onion in place of the bell pepper, or swap the mushrooms for 8 oz (225 g) sliced zucchini. Zucchini softens more quickly and can release water, so cook it in a single layer and remove it once tender. For a simpler steakhouse-style plate, leave out the vegetables and cook the steaks with the same seasoning and garlic butter.

Use a compound butter: Instead of melting the butter with garlic on the griddle, stir the minced garlic and parsley into softened butter and place a small pat on each hot steak after cooking. This keeps the herbs fresher and reduces the chance of scorched garlic. The garlic should still be finely minced, and the steaks must still reach the stated safe temperature.

Storage and Reheating

Refrigerate leftover steak and vegetables within 2 hours of cooking. Store them in separate airtight containers if possible; the vegetables release moisture, and keeping them apart helps the steak retain more of its texture. Refrigerated leftovers keep for 3–4 days. For longer storage, freeze the cooled steak and vegetables in airtight freezer-safe containers for up to 2–3 months for best quality, then thaw overnight in the refrigerator. Do not leave cooked food at room temperature to cool for longer than 2 hours.

To reheat, warm sliced steak and vegetables in a lightly oiled skillet or on a medium griddle, turning them just until hot. Add a teaspoon or two of water and cover briefly if the vegetables need help warming without drying out. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the thickest portion with a food thermometer. Reheated steak will be more cooked than freshly made steak, so use gentle heat and avoid holding it on the griddle longer than necessary. You can also eat properly refrigerated steak cold, sliced thinly over a salad, as long as it has been handled and stored safely.

Frequently Asked Questions

What temperature should a Blackstone griddle be for steak?
For this recipe, aim for a surface temperature of about 400–450°F (204–232°C) in the steak zone. That gives the meat a chance to brown while the center cooks. If the oil smokes heavily or the exterior darkens before the center approaches its safe temperature, reduce the heat or move the steak to a cooler area.

Can I cook the vegetables and steak at the same time?
Yes, if your griddle has enough room for separate heat zones and the food can lie in a single layer. Start the vegetables on medium heat and cook the steaks over medium-high heat. If space is limited, cook the vegetables first, move them to a cooler area, and then sear the steaks; this avoids crowding and makes it easier to control browning.

How do I know when the steak is done?
Use an instant-read thermometer in the thickest part of each steak, inserting it from the side so the tip reaches the center. For whole cuts of beef, USDA FSIS recommends at least 145°F (63°C) and a 3-minute rest. Steak color and firmness can vary, so neither is as dependable as a thermometer.

Can I use frozen steaks?
Thaw steaks completely in the refrigerator before cooking for the most even results. Surface ice and excess moisture interfere with searing, and a frozen center makes timing much less predictable. For a quicker thaw, keep the steak in a leakproof bag submerged in cold water, changing the water every 30 minutes, and cook it as soon as it has thawed. Do not thaw meat on the counter.

Do I need to oil the Blackstone before cooking?
Use a thin coat of cooking oil on the areas where the food will sit, even on a well-seasoned griddle. The steaks and vegetables also get a measured amount of oil in this recipe. A light coating helps prevent sticking and promotes browning; excess oil is unnecessary and can smoke or pool around the food.

Can I make this recipe without mushrooms?
Yes. Leave them out and use another ½ bell pepper or a small sliced zucchini, or simply make the onion and pepper mixture as written. If substituting zucchini, cook it until tender but not mushy, since it softens faster than mushrooms. The steak seasoning and garlic-butter finish work with any of these vegetable choices.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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