18 Unique Blackstone Recipes

18 Unique Blackstone Recipes

After hundreds of Blackstone recipes on this site, I get asked the same question a lot: what do you make besides burgers and smashburgers?

Fair question.

The griddle can do so much more than smash patties and sear steaks, and some of my favorite dishes never make it onto the typical "best of" lists because they're a little out there.

Instead of another rundown of the usual suspects, I pulled together the recipes that actually surprise people. Some of these came from special-occasion splurges, some came from chasing a viral trend, and a few came from just trying to use up whatever fresh fish we hauled in that week. If you've had your Blackstone for a while and feel like you've made everything twice, this list is for you. Fire it up and try something new.

1. Gochugaru Tuna Tataki

This one is proof that restaurant-quality sushi doesn't require a trip out. Fresh tuna loin gets a quick sear, just 10 seconds a side, so the outside develops a crust while the inside stays cool and buttery. Slice it thin and pile it over sushi rice with spicy edamame, sriracha, and sesame seeds. It's the kind of dish that looks way harder than it actually is.

Get the recipe: Gochugaru Tuna Tataki

2. Blackstone Seared Bluefin Tuna with Togarashi

If you ever get your hands on real bluefin, this is how you treat it right. A hot griddle and a fast sear, just 30 to 45 seconds a side, is all it takes to build a crust without cooking past that buttery center. Slice thin, drizzle with wasabi mayo and sriracha mayo, and serve with good soy sauce for dipping. Yellowfin, bigeye, or albacore all work here too if bluefin isn't in the cards.

Get the recipe: Blackstone Seared Bluefin Tuna with Togarashi

3. Miso Marinated Black Cod

Black cod (aff), also called sablefish (aff), has a rich, buttery texture that soaks up a miso marinade beautifully. Let the filets sit in the miso, sake, mirin, and shoyu mixture for at least four hours, then sear them right on the griddle. Any firm white fish works if black cod (aff) isn't available in your area, but if you can find it, don't skip it.

Get the recipe: Miso Marinated Black Cod

4. Blackstone Sturgeon with Lemon Cream Sauce

Sturgeon has a meaty, dense texture that's closer to veal or swordfish than your typical flaky fish. It gets seared right on the griddle in butter, then topped with a lemon cream sauce built from shallots, garlic, and a hit of mushroom powder for extra umami. Serve it over rice with a good pour of sauce and you've got a restaurant-level dinner without leaving the backyard.

Get the recipe: Blackstone Sturgeon with Lemon Cream Sauce

5. Blackstone Scallops

Scallops on the griddle get that perfect golden crust while staying tender inside, and it only takes about 10 minutes start to finish. Pat them bone dry before they hit the griddle. That's the real secret to a good sear. This is basically teppanyaki at home, minus the chef tossing shrimp into your mouth.

Get the recipe: Blackstone Scallops

6. Blackstone Smash Lumpia

These skip all the rolling and sealing that traditional lumpia requires. Just spread the pork and cabbage filling on a gyoza wrapper, cook it meat-side down until crispy, then flip, fold, and finish. They're not traditional or authentic, but they've got all the flavor of the real thing with a fraction of the work. Great for a crowd since you can crank out a big batch fast.

Get the recipe: Blackstone Smash Lumpia

7. Smash Dumplings

Made in the style of Korean mandu, these dumplings use the same smash-and-fold method as the lumpia, but the filling takes a different direction entirely. Ground pork gets mixed with napa cabbage and Korean glass noodles, then it's spread, seared, flipped, and folded right on the griddle. No pleating or sealing skills required, just a hot surface and a good dipping sauce.

Get the recipe: Smash Dumplings

8. Blackstone Chicken Pad See Ew

Pad See Ew is one of those Thai takeout orders that's tough to skip, and this version gets it close to right at home. Wide rice noodles, chicken, and Chinese broccoli all get tossed on the hot griddle where the noodles pick up a light char you can't get from a regular skillet. The sauce takes a few specialty ingredients, but they keep for ages in the fridge, so it's worth stocking up.

Get the recipe: Blackstone Chicken Pad See Ew

9. Kimchi Fried Rice

Kimchi brings spicy, sour, umami flavor that only gets better once it hits a hot griddle. This fried rice comes together in about 20 minutes using cold rice, kimchi, and whatever protein you want to add. It's a great way to use up leftover rice, and the kimchi does most of the flavor work for you.

Get the recipe: Kimchi Fried Rice

10. Blackstone Naan

Homemade naan sounds intimidating until you realize the griddle can cook six at a time instead of babysitting one pan on the stove. The dough doesn't need a stand mixer, and most of the hour and a half is hands-off rise time. Roll them out, cook until bubbly and browned, then brush with garlic butter right off the griddle. Once you make this, the store-bought stuff won't cut it anymore.

Get the recipe: Blackstone Naan

11. Chili Crisp Zucchini

Zucchini gets a serious upgrade here, and this version stays on the griddle start to finish. Halve the zucchini, score the cut side in a crosshatch pattern, salt it, and let it sit for 10 to 15 minutes before blotting dry. Sear cut-side down on the hot griddle until deeply browned, then flip, drizzle with Bachan's, and cover with a basting dome over medium-low heat for 8 to 10 minutes until fork-tender. Finish with a hit of chili crisp right before serving. It's spicy, sweet, and smoky all at once, and it turns a basic side into something people actually ask about.

Get the recipe: Chili Crisp Zucchini

14. Blackstone Seattle Cheesesteak

This is a Pacific Northwest spin on the classic Philly, built around sweet, briny Dungeness crab instead of beef. The crab gets piled onto the griddle, topped with a mayo and parmesan mixture, then covered with melted cheddar before it all lands on a toasted hoagie roll with sauteed peppers and onions. Any real crab works if Dungeness isn't available where you are.

Get the recipe: Blackstone Seattle Cheesesteak

15. Chopped Italian Sandwich

This one started as a viral trend, and the griddle treatment makes it even better. Pepperoni, salami, and ham get chopped up and crisped right on the flat top while the bread toasts alongside it. Melted provolone and a quick homemade Italian dressing on the lettuce finish it off. This was a hit with the teenagers in my house, and that's saying something.

Get the recipe: Chopped Italian Sandwich

16. How To Make A5 Wagyu On The Blackstone

A5 Wagyu is a special-occasion splurge, and the good news is it's one of the easiest steaks you'll ever cook. No oil, no butter, just flaky salt and a hot griddle for a minute or two per side. The fat content is so high it needs almost no help from you. This is the kind of steak you slice thin and share among a few people, since a little goes a long way.

Get the recipe: How To Make A5 Wagyu On The Blackstone

17. Blackstone Filet Mignon with Lobster

Surf and turf doesn't get much easier than this. Filet mignon and lobster tail both cook right on the griddle, just a few minutes per side for each, and the lobster gets piled right on top of the steak to serve. It feels like a splurge night out, but it comes together in under 15 minutes total. Perfect for an anniversary dinner at home.

Get the recipe: Blackstone Filet Mignon with Lobster

18. Blackstone Eggnog French Toast

Eggnog swapped in for regular milk turns basic French toast into a holiday breakfast worth waking up for. Cinnamon swirl brioche soaks up the custard and cooks up golden and crisp on the outside while staying soft in the middle. Splurge on good eggnog and good bread here. Both make a real difference in the final result.

Get the recipe: Blackstone Eggnog French Toast