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Learn how to cook steak on the Blackstone griddle with this easy recipe. Porterhouse steak, ribeye steak and New York steaks turn out perfect every time!

porterhouse steak with garlic butter and thyme on griddle.

Easy Blackstone Steak Recipe

Cooking steaks on the Blackstone griddle or any flat top grill is super easy. In fact, it’s now my favorite way to cook steak. I love the texture of steak cooked on a griddle — you get the perfect sear, the flavorful crust, and you can baste the meat with a delicious garlic butter sauce at the same time.

While you don’t get those gorgeous grill marks, making steak on the griddle is like cooking steak in a cast iron pan — only you can cook more at a time. You can even cook your side dishes at the same time. We love cooking potatoes and vegetables with the steaks!

If you have a flat top grill, be sure to check out my smash burger recipe, Blackstone chicken recipe and my other Blackstone recipes next!

raw porterhouse steak, butter, salt, pepper, garlic, rosemary and thyme.


You only need a few simple ingredients for this easy steak recipe. Full amounts are in the printable recipe card below.

  • Steak — You can use your favorite cut of steak as long as it is thick enough. Ribeye steaks and New York Strip steaks are probably most popular, but we have had great results with Porterhouse steak and thicker T bones. Look for thick steaks, about 1 1/2 inches thick with plenty of marbling as they will stay nice and juicy.
  • Salt and Pepper — We use sea salt and black pepper, and this is traditionally all the seasoning you need. However, add your favorite steak seasoning blend if that is what you normally use.
  • Avocado oil — or another oil with a high smoke point for greasing the griddle
  • Butter, Garlic, Rosemary, Thyme — optional, but adds so much flavor. We use a small foil pan to melt butter along with fresh garlic and rosemary while the steaks are cooking. You can use the garlic butter to baste the steaks before they are done. Add fresh thyme for extra flavor at the end.
New York steak with rosemary and thyme on blackstone.

How to Make the Perfect Steak on the Blackstone

First, let the steaks sit out at room temperature for 20-25 minutes. This allows them to cook more evenly. Pat the steaks dry with a paper towel and season both sides with salt and pepper.

melt butter and garlic with fresh rosemary sprig on griddle.

Heat the griddle to medium-high heat and brush the avocado oil in a thin layer on the surface of the griddle. Place the steaks on the hot griddle and allow to cook for 4 minutes on the first side. If you are cooking the garlic butter sauce, you will want to cook it on low heat on one side of the griddle.

seasoned porterhouse steaks cooking on griddle.

Use tongs to flip the steaks, and cook for another 3 minutes. Spoon a little garlic butter over the meat as it cooks. Then, use an instant-read thermometer to check the temperature. If you need more time, flip the steaks and check the temperature again after another minute. Add the thyme if you are using it, and baste with the remaining garlic butter sauce.

baste steaks with melted butter on griddle.

How Long to Cook Steaks on the Griddle

How long to cook the steaks depends on how you like your steak. Because steaks need to rest before serving, you will want to pull them off the griddle before they reach the desired temperature as they will continue to cook. The temperature will rise another 5 degrees as the steaks sit.

Rare (inside is dark red)– Cook until the internal temperature is 115 f

Medium Rare (inside is light red/dark pink)– Cook until internal temperature is 125 f

Medium (inside is pink)– Remove when internal temperature is 130 f

Medium Well (inside is light pink) — Remove at 145 f

Well (no color) — Remove at 150 f

Let Steaks Rest

Letting the steaks rest for 5-10 minutes allows the juices to redistribute, which will give you a tender and juicer steak. Place steaks on a cutting board or platter and cover with aluminum foil. Then, serve and enjoy your delicious steak dinner!

slice of medium rare steak on a fork.


Store leftover steak in an airtight container in the refrigerator for 3-4 days. It makes delicious steak quesadillas! You can freeze leftovers for up to 3 months for best taste.

Recipe Tip

Choose your favorite cut of steak, 1-1/2 inches is ideal.

Allow to sit at room temperature before cooking

use a good instant read thermometer for desired doneness

Allow to rest 5-10 minutes before serving

ribeye steak with garlic and thyme on flat top griddle.

More Ways to Cook Steak

If you’re a steak lover, try my Ninja Foodie Grill Steak Recipe or easy Garlic Butter Steak Bites or this reader favorite Instant Pot Swiss Steak next!

5 from 1 vote

How to Cook Steak on Blackstone Griddle

By: Dee
Learn how to cook steak on the Blackstone griddle with this easy recipe. Porterhouse steak, ribeye steak and New York steaks turn out perfect every time!
Prep Time: 20 minutes
Cook Time: 8 minutes
Resting Time: 5 minutes
Total Time: 33 minutes
Servings: 4


  • 4 steaks 1 ½ inches thick
  • teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons avocado oil
  • 1 stick butter optional
  • 2 cloves garlic thinly sliced, optional
  • 1 sprig fresh rosemary optional
  • 4 sprigs fresh thyme optional
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  • Pat steaks dry with paper towel, and let sit at room temperature
  • Season both sides with salt and pepper
  • Heat grill to medium-high heat
  • Brush avocado oil on griddle surface
  • Place butter, garlic and rosemary in small foil pan, on griddle and heat on low heat
  • Place steaks on griddle and cook for 4 minutes on first side
  • Flip steaks, and baste with garlic butter sauce
  • Cook for another 3-4 minutes or until steaks reach desired temperature, according to meat-thermometer
  • Baste with remaining garlic butter and top with fresh thyme, if desired
  • Remove to a large platter or cutting board, cover with aluminum foil, and rest for 5-10 minutes before serving


Use your favorite steak seasoning, if desired.
Total cooking time depends on how done you like your steak and thickness of steaks.
Cook time in recipe gives medium-rare steak, allowing for resting time with 1 1/2-inch steaks. See blog post for more information.


Calories: 739kcal, Carbohydrates: 1g, Protein: 46g, Fat: 62g, Saturated Fat: 30g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 199mg, Sodium: 1172mg, Potassium: 632mg, Fiber: 0.3g, Sugar: 0.04g, Vitamin A: 791IU, Vitamin C: 2mg, Calcium: 32mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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Recipe Rating


  1. Steve says:

    My new favorite way to cook steaks! Tried the porterhouse first! Next is the rib eye!5 stars

    1. Dee says:

      I’m glad you liked the steaks, Steve. Thanks!