Our easy Blackstone Grill Steak is cooked on a flat top griddle and powered with propane. You’re going to love the easy sear, crunchy crust, and delicious meals that can be cooked on this versatile grill.
How to cook Steak on a Blackstone Griddle
The Blackstone Griddle happens to be a great way to perfectly grill a steak. The flat top grill steak recipe makes for easy cooking. The Blackstone grill has plenty of room for all your ingredients, and the even quality of the heat makes cooking easier.
A variety of steaks work really well on the Blackstone Grill too so it is really versatile.
The advantages of a griddle for cooking steak
This flat top grill steak recipe takes advantage of the fire from the propane and the flat top of the grill to sear your steak perfectly. You lock in the moisture and prevent the meat from drying out that sometimes results from cooking over open fire.
You also have more area to work with when cooking without having to be concerned about keeping an even temperature. The cast iron of the flat top grill disperses heat very evenly. So this means everything comes together at the same time.
It also means you can control what steaks come off medium rare and which come off well done.
Check out all of our Pellet Grill recipes here!
How to grill steak on a flat top?
With a Blackstone flat top grill, cooking steaks gets simplified enormously. You are able to get the grill to a nice high temp, between 450 and 500 degrees and when you throw the steaks on they will sear quickly.
Make sure your meat is properly seasoned with salt and pepper and some olive oil first. Then toss the steaks on the grill. The high heat almost immediately sears the meat. Get a nice light brown “crust” to each side, then you can bring the heat down to about 350 degrees f to allow for the inside to cook.
Cook time depends on rare, medium, well or anything in between varies accordingly. After you have seared a light brown crust on each side.
- 3 to 5 minutes for medium-rare (135°),
- 5 to 7 minutes for medium (140°)
- 8 to 10 minutes for medium-well (150°).
- 10 to 12 minutes for well. (160°)
Remember to let your steaks rest after they come off the grill for about 5 minutes to let the moisture redispurse back to the center of the meat from the exterior. The meat is still going to keep cooking for this time as well so take that into account for cooking times.
More awesome beef recipes available here!
How to tell when a steak is done
With a meat thermometer you can actually train yourself to know when a steak is done just be touch. You can actually feel how cooked a typical steak of about ¾ inch thick is by pressing down on it. The more firm it is and the less moisture comes out when you press, the more well done it is.
With a little practice, in no time you will just be able to press your tongs on the meat and tell how done it is. Never flip your steaks with a fork because stabbing the meat with the tongs will cause all that internal moisture and flavorful juices to evaporate out.
Enjoy this steak with a cool homemade frozen mudslide recipe!
What cuts of steak are best for grilling?
Any cut works for flat top griddle steaks, but I prefer some over others. I like the medium to thicker cuts especially for a few reasons.
First, the thicker steak cuts, like Cowboy Ribeyes 1-2 inches thick, and have a lot of marbled fat. The flat top griddle helps evenly cook the steak and melt the fat conveniently into the cut of meat. At the same time, the temp can be controlled easily so it doesn’t overcook.
Next, a cut like a New York Strip, T-bone, or a grilled flank steak, while it is typically thinner, also has good marbling. They will cook faster but still benefit from greater control over the temperature.
A thicker cut like Filet Mignon, or Chateaubriand still works on the flat top griddle grill, but those steaks do benefit from a slightly longer lower cook temp after the initial sear where you can enclose the surface easily.
What cuts of steak would you NOT cook on a griddle?
There isn’t any cut that I would never cook on a flat top grill, but I definitely prefer to cook the thickest cuts with the reverse sear method on my pellet grill so I can take advantage of a lower temperature and the lid to allow the thickest cuts to get to the right internal temp without drying out the exterior.
Using a Blackstone Griddle for Reverse Searing
Blackstone Griddles are perfect to use for a reverse seared steak. I have lots of great recipes for cooking steak with this method.
What toppings can I put on a steak?
Steak goes great with a variety of toppings from crab meat, to peppercorn sauce, to steak sauce, grilled onions, grilled mushrooms and more.
I have a few recipes to check out if you happen to be looking for ideas what to put on top of your flat top grill steaks.
- Carmelized Onions – Steak and onions, say no more, just perfect together.
- Traeger Grilled Crab Legs – Crab and lobster both go well with steak.
- Salmon Stuffed Mushrooms – for a variation on surf and turf.
What are the best pan sauces to put on a steak?
I also recommend a few pan sauces to serve with your flat top grilled steaks.
- Smoked Garlic Butter – this provides some extra smokiness and the garlic butter help keep the steak as juicy as ever
- Onion Ring Dip – this also works great for steaks too, but fried onion rings make a great topping too
- Buffalo Sauce – not just for chicken wings anymore, this sauce works also with steaks
Should I ever cook a steak well done?
I am not going to tell you don’t cook a steak well done if that is the only way you like your steak. Unfortunately, most steaks cooked well done usually cross over into tough and leathery when they are cooked that much.
So many cook and chefs, pros and amateur hobbyists alike, will tell you never to cook a steak completely well done. It is just taking too much of a chance to ruin a perfectly good cut of steak.
However, if the steak has enough marbled fat to help carry the day in terms of preserving some measure of juiciness, you can do well done and have it still edible. Just look for the cuts that have a lot of fat marbled in them like ribeyes.
And break out the ketchup because that’s the classic sauce for a well-done steak. 😉
What side dishes should I serve with steak?
Anything you want, but these are my favorites.
- 3 pounds steak
Direct Sear Method
- Preheat your Blackstone to medium-high heat. Season your steak with salt and pepper, and place on the grill.
- Don't touch it for several minutes so that it will develop a crust.
- Flip once, and let cook until a crust develops on the other side, and the steak has reached the desired temperature.
Reverse Sear Method
- Season your meat and place it on a smoker at 180°-200°. Let the steak reverse sear for about an hour, or until the internal temperature reaches about 120°.
- Remove from the pellet grill or smoker, and place onto a preheated flat top griddle at medium-high to high heat. Let sear for 2-3 minutes per side to develop a crust.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 631 Total Fat: 42g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 220mg Sodium: 215mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 59g