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 the versatile Blackstone griddle.

How to cook steak on a Blackstone Griddle

The Blackstone Griddle is a great way to perfectly cook a steak. It has plenty of room for all of the side dishes, and the ability of these grills to maintain temperature makes the perfect surface for searing.

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 too.

You also have more surface area to work with when cooking without having to be concerned about keeping an even temperature. The flat top surface of the griddle disperses heat very evenly.

More Blackstone Recipes here!

Grilling steak on the flat top

With a Blackstone flat top grill, cooking a steak is simple. For the most part and for most steaks, you just get the grill to a nice high temp, between 450 and 500 degrees, and when you throw the seasoned steaks on and let them sear and develop that nice signature crust that everyone loves.

With steak, like most other meats, you should never cook according to the clock. Always cook according to the internal temperature of your meat.

Remember to let your steaks rest after they come off the grill for about 5 minutes to let the moisture redisburse. The meat is still going to keep cooking for this time as well so take that into account for cooking times.

STEAK TEMPERATURES	PULL	FINAL
RARE	115°	120°
MID-RARE	125°	130°
MEDIUM	130°	135°
MEDIUM-WELL	135°	140°
WELL	140°	145°

More great BEEF recipes here!

How do you tell when your steak is done?

With a meat thermometer, you can actually train yourself to know when a steak is done just by 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.

You can get my favorite thermometer below, if you are in the market!

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.

Have a Cocktail with dinner!

What are the best cuts of steak 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.

You HAVE to check out this Blackstone Manhattan NY Filet that we got from Snake River Farms too. It was epic, and worth EVERY SINGLE PENNY. (This is the steak featured heavily in this post.)

Next, a cut like a New York Strip, T-bone, or 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.

Get your Blackstone Griddle here!

What steaks are NOT good for cooking on the 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.

Use your Blackstone griddle for a perfect reverse sear

Blackstone Griddles are perfect to use for a reverse seared steak. I have lots of great recipes for cooking steak with this method. 

• Reverse Seared Hanger Steak
• Reverse Seared Flank Steak
• Traeger Steak Fajitas
• Tomahawk Ribeye

More Easy Traeger Recipes here!

What are the best topping for 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 on what to put on top of your flat top grill steaks.

• Caramelized Onions – Steak and onions, say no more, just perfect together.
• Traeger Grilled Crab Legs
• Crab Cakes
• Smoked Caramelized Onion Butter
• Steak with Lobster
• Steak with Shrimp in Garlic Cream Sauce

Should steak ever be cooked well done?

I am not going to tell you that you can’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 cooks and chefs, pros and amateur hobbyists alike, will tell you never to cook a steak to that temp. 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 sides are best with a steak?

Anything you want, but these are my favorites.

• Creamy One-Pot Asparagus Pasta
• Creamy Noodles
• Grilled Asparagus
• Homemade Caesar Salad
• Greek Orzo Salad
• Potato Stacks with Parmesan Cream Sauce

How To Make Steak On The Blackstone Web Story