Oh my gosh, you guys, remember that disastrous camping trip a few years back? The one where the propane ran out mid-steak? Total kitchen chaos, right? That's what sparked my obsession with griddle cooking. I needed a backup plan, something reliable, something that wouldn't leave me with sad, undercooked meat and a whole lot of campfire regret. And that's how I discovered the magic of the Blackstone griddle. Honestly, my life changed. This Blackstone griddle steak recipe? It’s my go-to for juicy, flavorful perfection, every single time. The smell of those steaks searing, that satisfying sizzle… it’s pure comfort food magic. It’s more than just a meal; it’s a vibe. It’s cozy nights in, date nights with a side of romance, and even meal-prep wins when I'm swamped. And you know what? It's way easier than you might think. There's even room for my usual kitchen chaos and mistakes!
I'll never forget the time I accidentally left the steaks on the griddle a little too long. Oops! They were a tad overdone, but you know what? We still devoured them. The crispy edges and the juicy centers still had that amazing flavor. It taught me that perfection isn't everything. Sometimes, those little kitchen mistakes add to the charm.
Ingredients
- Steak (2-inch thick cuts): Ribeye, New York strip, or even sirloin will do. I swear by my local butcher’s cuts they’re just so much better than anything I find in the supermarket. Don’t use those thin, pre-cut ones, though. This recipe needs some serious thickness!
- Olive Oil: A good quality olive oil makes all the difference. I use this fancy imported one, but honestly, any decent olive oil will do. I tried avocado oil once it worked...kinda.
- Garlic Powder: I always go heavy on the garlic powder. Fresh garlic is great too, but powder is super convenient for a weeknight dinner. My secret weapon, honestly.
- Salt & Black Pepper: Freshly ground black pepper is a must. Don't skimp on the salt, either! It’s essential for bringing out the flavor of the steak. I once forgot to season my steaks, and let’s just say it was a sad, flavorless experience.
- Butter: For that extra richness and flavor. Honestly, the taste of the melted butter sizzling on the griddle is half the fun.
- Rosemary Sprigs (optional): Adds a lovely aromatic touch. It’s totally optional, but I recommend it. The scent of rosemary cooking on the griddle? Pure bliss.
Instructions
- Prep the Steak:
- Pat the steaks dry with paper towels, then generously season them with salt, pepper, and garlic powder. Seriously, don’t be shy with the seasoning! I usually let them sit at room temperature for about 30 minutes. This is where I always forget to preheat the griddle. Whoops! But, you don’t want to do that.
- Preheat the Griddle:
- Preheat your Blackstone griddle to medium-high heat. It should be screaming hot. This is where the fun begins. The sizzle! Oh, the glorious sizzle!
- Sear the Steaks:
- Add a little olive oil to the preheated griddle. Place the steaks on the hot surface. Sear them for about 3-4 minutes per side for medium-rare. Don’t move them around too much! Let them develop a nice crust. This is the moment where you can smell that amazing aroma of searing meat. You won't regret this.
- Add Butter & Herbs:
- Add a pat of butter to the griddle and toss in a few rosemary sprigs (if using). Baste the steaks with the melted butter, making sure to get those herbs in there. Mmm, that smell! It’s heavenly!
- Cook to Desired Doneness:
- Continue cooking the steaks to your desired doneness, basting occasionally. Use a meat thermometer to ensure they’re cooked to perfection. I once used a cheap thermometer, and it gave me wildly inaccurate readings. Don’t do that!
- Rest & Serve:
- Once cooked, remove the steaks from the griddle and let them rest for at least 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Honestly, this is the hardest part waiting for those juicy steaks to rest.
Remember that camping trip? Now, instead of disaster, I have this amazing griddle recipe. It’s a testament to how even a bad experience can lead to something beautiful. Honestly, this recipe is more than just a meal. It's a reminder to embrace the chaos, the mistakes, and the delicious results.
Storage Tips
Leftover steaks store beautifully in the fridge for up to 3 days. I usually slice them and store them in an airtight container. I microwaved them once and the sauce separated so don’t do that lol. Reheat gently in a pan or oven for best results. They’re amazing in salads or sandwiches the next day!
Ingredient Substitutions
I've experimented with different herbs and spices. Thyme works great instead of rosemary. I tried using smoked paprika once, and it added a nice smoky flavor. Honestly, feel free to experiment! But, I would avoid using low quality olive oil. That’s a recipe for disaster.
Serving Suggestions
These steaks are amazing with roasted vegetables, a simple salad, or creamy mashed potatoes. This dish and a rom-com? Yes please. A nice red wine pairs perfectly, too. It’s all about the vibe, you know?
Cultural Backstory
This recipe isn't tied to any specific culture, but it’s a celebration of simple, delicious ingredients and the joy of cooking outdoors. For me, it’s about creating memories, just like my disastrous camping trip but with way better food. It's become a ritual, a way to connect with friends and family around good food and good times.
This recipe isn’t just about perfectly cooked steaks; it’s about creating a comforting and enjoyable experience in the kitchen. I hope you enjoy it as much as I do! Let me know how your version turns out!
Frequently Asked Questions
- → Can I use a different type of steak?
Absolutely! Ribeye, New York strip, and sirloin all work great. I even tried it once with flank steak, and it was surprisingly good!
- → What if I don’t have rosemary?
No problem! Thyme or even a sprinkle of dried herbs will work just fine.
- → How do I know when the steak is done?
Use a meat thermometer! It’s the best way to ensure your steak is cooked to your liking. I learned this the hard way after a few overcooked steaks.
- → How long can I store leftover steaks?
Leftovers will keep in the fridge for up to 3 days. Just avoid microwaving them!
- → Can I add other seasonings?
Totally! Experiment with different herbs and spices to find your perfect blend. I encourage you to try it!