🥩 Master the Perfect Steak on Your Griddle: The Ultimate Guide to Searing Success

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Alright, steak lovers and backyard legends — it’s time to level up.
Today, we’re diving into the ultimate guide to cooking the perfect steak on your griddle — that sizzling, smoky, crusty-on-the-outside, melt-in-your-mouth magic that turns heads at every cookout.

And yes, we’re doing it on the Blackstone Griddle Station — the undisputed king of backyard searing. But if you’re running another griddle, don’t sweat it. The techniques here will have you searing like a pro no matter what’s under the hood.

The Story Behind the Recipe

I still remember my first Blackstone sear — a thick-cut ribeye, prime grade, marbled like artwork. I fired up the griddle way too soon, dropped it on before it was hot enough, and ended up with something that tasted more “meh” than “mouthwatering.”

But once I learned to crank that heat up, let the steak sit out to room temp, and focus on that sizzling surface contact — everything changed.

Why You’ll Love This Recipe ❤️

🔥 Searing Power: The Blackstone’s flat-top heat gives you steakhouse crust at home.
🥩 Pure Flavor: Simple seasoning — salt, pepper, garlic — lets the meat shine.
💨 Fast & Satisfying: From start to finish, you’re eating in under 30 minutes.
🌡️ Perfect Control: Surface thermometers and timing guarantee juicy results.
🍳 No Grill Needed: Do it right on your patio, porch, or tailgate.

Blackstone Ribeye

🕒 Prep Time: 15 min 🔥 Cook Time: 15 min ⏳ Total Time: 30 min 🍽 Serves: 1–2

Ingredients

  • 14–16 oz Ribeye Steak (Prime grade preferred)

  • Extra Virgin Olive Oil (or high smoke-point alternative like Avocado Oil)

  • SPG Seasoning (60% Salt, 35% Pepper, 5% Garlic Powder)

Instructions

1️⃣ Prep the Steak
Start by patting the steak dry with paper towels. Removing surface moisture helps the crust form faster and prevents steaming.

2️⃣ Oil and Season
Lightly coat the steak with olive oil, then season generously with SPG on all sides. Don’t just sprinkle — massage it in. Let it rest on the counter for 30–45 minutes to come up to room temperature.

3️⃣ Heat the Griddle
Fire up your Blackstone Griddle to medium-high and let it preheat. You’re aiming for about 550°F (288°C).
👉 If you don’t have a thermal gun, olive oil will begin to smoke around 450°F, meaning you’re nearly ready.

4️⃣ Sear Like a Pro
Once the surface is screaming hot, add a small amount of oil and gently place the steak down.
Press lightly with your spatula to ensure full contact — this step creates that golden-brown Maillard magic.

5️⃣ Flip and Finish
After 1.5–2 minutes, flip the steak. Repeat on the other side for another 1.5–2 minutes.
If your steak is thick (1½ inches or more), move it to a slightly cooler section of the griddle after searing to finish cooking gently.

6️⃣ Check the Temp
Use a meat thermometer and pull your steak at 125–130°F (52–54°C) for a perfect medium-rare. Remember: it’ll rise another 5 degrees while resting.

7️⃣ Rest and Revel
Let the steak rest on a cutting board for 5–10 minutes before slicing. This allows the juices to redistribute, keeping every bite tender and flavorful.

8️⃣ Slice and Serve
Slice against the grain, add a pat of butter if you’re feeling fancy, and dig in. You just nailed the perfect griddle-seared steak.

Additional Tips 💡

🔥 Oil Smart: Use high smoke-point oils like avocado or grapeseed for best results.
🥩 Don’t Overcrowd: One or two steaks at a time — too many will drop your surface temp.
🧈 Finish with Butter: Add butter, garlic, and herbs at the end for a bistro-style finish.
🌡️ Use a Thermometer: Guessing temps ruins good steak. Check early, check often.
🪵 Rest Time Is Key: Cutting too early lets juices run out — patience pays off.

Why This Recipe Works

The griddle’s even heat and direct surface contact create a superior sear that locks in flavor and moisture — no flare-ups, no guessing games.
The SPG seasoning keeps it simple but bold, while olive oil ensures a perfect crust every time. Combine those with temperature precision, and you’re in steak heaven.

This method is fast, reliable, and delivers a steakhouse-quality crust right in your backyard.

FAQ Section

Q: Can I use another cut of steak?
A: Absolutely. NY Strip, Filet, or even a Flat Iron will work — just adjust cooking times for thickness.

Q: What’s the ideal doneness for ribeye?
A: 125–130°F for medium-rare. Add a minute per side for medium.

Q: Can I use butter to cook instead of oil?
A: Butter burns at high temps — save it for the finish for richer flavor.

Q: How can I tell if my griddle’s hot enough without a thermometer?
A: Flick a drop of water — if it dances across the surface, you’re ready.

Q: Can I do this indoors?
A: Yep. A cast-iron skillet over high heat mimics the griddle perfectly.

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