Today, we’re going to show you how to cook ribeye on the Blackstone like you’ve been doing it your whole life. Fire up the griddle and break out the steak because it is time to make a restaurant-quality steak right at home.
Blackstone Griddle Ribeye
We love cooking steaks on the Blackstone Griddle. I hear some people smack talk the concept a little in some of the FB groups, but it is pretty clear that those people have never worked in a restaurant. Most restaurant steaks are cooking on a griddle or in a cast-iron pan.
You’ll never hear me knocking on grilled steak. I think we all know that’s my favorite. There’s also the reverse sear method, which combines smoking AND searing on a blazing hot surface, which I love.
When you have a good ribeye, it is hard to go wrong no matter what cooking method you choose. We love a good Traeger ribeye, and the Tomahawk or Cowboy Ribeye is almost a special event.
Technically you can use this method for ANY cut of steak, but for this post, we’re going to talk Ribeye.
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Ribeyes on the griddle shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- salt & pepper
How to cook a ribeye on the Blackstone Griddle
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Season & Preheat
Turn your griddle on and let it preheat over medium to medium-high heat. Season the ribeyes with salt & pepper and then place on your hot griddle.
Flip & Temp
After the steak is browned on the first side, lay some additional butter down and flip. Using a thermometer (inserted into the thickest part of the steak), you’ll cook to an internal temperature between 125 and 130 degrees. We prefer our steak on the rare side of medium-rare, but a ribeye is a good steak to cook even if you need yours a little more brown than pink.
Remove and enjoy
Let the steak rest for at least 5 minutes before you cut into that beauty!
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Easy Ribeye Steak Recipe
Ribeye isn’t exactly a “budget” cut of meat. It is one of the more expensive cuts, and for good reason. Ribeye is one of the most flavorful, juicy, and tender cuts that you can buy from a butcher or meat market. All that to say that you don’t want to risk wrecking a $20-$30-$40+ dollar piece of meat.
The best tool you can invest in to ensure that you don’t wreck a steak would be a GREAT instant-read thermometer. I love the ThermoWorks line. For griddle cooking, the Thermapen IR is perfect! It has an instant-read thermometer AND an IR gun so you can take griddle surface temps.
Tips for success
Don’t mess with it too much!
To develop a crust, you need to let it cook, undisturbed. Don’t start peeking too soon!
Butter is your friend
I know that Alton says to cook it in a dry pan, but I love the butter method, myself.
Blackstone Ribeye FAQ
The best place to pick up high-quality ribeye is from your local farmer or butcher shop. If you don’t have one of those near you, I’ve had some fantastic Ribeyes in my monthly ButcherBox subscription. For American Wagyu, try Snake River Farms.
That was a trick question! Never cook meat according to the clock. Ever. Always cook to temperature, or when you get more experienced, by feel. I can tell just by poking my finger in the center of the steak
The ribeye is typically a pretty thick cut of steak, so its flavor will shine through whatever seasonings you add. It tends to be a lot of meat, so don’t be shy with the salt especially. It takes a fair amount to properly season a large steak.
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What are the best sides to serve with steak
We have lots of great side dishes here, but I wanted to highlight some of my favorites below.
- Loaded Baked Potato
- Grilled Asparagus
- One-Pot Creamy Pasta
- Strawberry Salad with Red Wine Vinaigrette
- Smoked Hasselback Potatoes
- 4 tablespoons butter
- 1 ribeye steak
- salt & pepper
- 2 cloves garlic
- Preheat the griddle over medium heat for 10-15 minutes. Season the steak on both sides with salt and pepper.
- Place a tablespoon of butter down on the griddle and immediately place the steak on top. Don't move the steak at all for about 4-5 minutes. Place the garlic cloves on the griddle beside the steak. Rub it around on the steak surface occasionally.
- Pick up the steak with tongs, put more butter down, and flip over to sear the other side.
- Check the temperature with a thermometer at this point and use the chart in the post above as a guide. We pull ours off the griddle at 125°, max.
- Let it rest for 5-10 minutes before slicing.
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Amount Per Serving: Calories: 511Total Fat: 43gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 168mgSodium: 388mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 29g
Nutrition data provided here is only an estimate.