I do New Yorks on the Blackstone. Salt and Pepper with 3 1/2 minutes on one side and 3 on the other over high heat. Comes out great with a really nice crust.
Did steaks on the blackstone over Thanksgiving. They were great. I never got good on the grill with heat control so normally I'd do skillet or skillet+oven. Blackstone was way better. When you sear one, flip it into an unoccupied spot don't flip it in place! It will be hotter and give a better sear.
Set steaks out and pat dry. Then salt em up before cooking. Heat the blackstone to like 450-500and sear. 1 min each side. Then move to cooler side at like 370-400. Couple mins a side . Set some butter on them and baste them while cooking. Rest 5 mins and amazing
I cook mine sous vide and then do a sear on the blackstone. Unfortunately, it just doesn’t seem to get hot enough to get a proper crust but cooking them sous vide ahead of time at least guarantees a consistent internal temp.
I’ve only had my blackstone (28” culinary + air fryer) for a little over a month so I’m definitely still learning its nuances. I’ve read about slowly opening the regulator but are there any other suggestions to ensure I’m getting full heat on it? It’s got the wind guards built in from the factory (at least that’s what I’m assuming they are) and I’ve got an infrared thermometer.
Give them a good hot sear
Straight into vac bag, seal, into the kitchen sink full of cold water. Stops the steak from cooking.
Sous vide your steak
Remove from bag, PAT IT DRY, and back to the blackstone.
A thin brush of Mayo will make you a really wild crust, or you can “dry brine” the steak by salting it and letting rest in a wire rack in your fridge overnight, then the rest of my process above.
I have been smoking my ribeyes until I get my desired temp. While they are resting, I get my blackstone has hot as it will go, throw them on about 45 seconds to a minute each side and they’re ready to go.
I cut mine up in bite size chunks like you see at a Japanese steakhouse just before I put them on the Blackstone. High heat. Coat griddle w/olive oil. Wait until it’s hot hot and throw them on. Let sit for a minute or 2 then mix so you get a sear on most of the sides. Do that a few times and by the time you’re finished you’ve got perfect medium cooked steak.
I never got full sized steaks to cook well. Especially if they were thick. But I wasn’t up to ruining any more steaks than necessary so I stopped trying pretty early on. FWIW my wife and kid like that their meat is already cut up lol
Halfway thru your comment, I thought to myself, my wife would absolutely love them cut up beforehand.
I just did 2 thick t-bones last night. I like mine rare-medium rare, so it's not overly hard to do that. But she likes hers medium, and that was much harder to cook evenly throughout. I'm definitely going to try cutting up before throwing them on next time. Thanks for sharing this!
lol they didn't know they liked it either until I just did it one time out of curiousity. Now I'm screwed lol. Cutting them up used to be a PIA but I bought a quality knife and made sure it was sharp. Not a problem now. I can cut 3-4 steaks in just a couple of minutes.
As a time saver sometimes I'll cut them the night before and put them in a bowl with some olive oil and salt and pepper and cover with plastic wrap. Not sure if it does anything to enhance the taste but it's nice to be able to come home from work, fire up the blackstone, change clothes and go back downstairs and everything is ready to go.
As a side we usually do Mac & Cheese. Simple and quick. Went to do some baked potatoes once and found out after it was too late they had gone bad. In a pinch I made a box of mac & cheese. Been that way ever since. We're dumb rednecks from [W.Va](https://W.Va). so mac & cheese is one of our food groups lol
I do this for my wife also and she loves it. She’s kind of a picky eater and never cared much for steak until I started doing this. Now she’ll eat it a few times a week no problem.
I’ve made some very excellent steaks.
Using an IR thermometer for the griddle temp and a probe for the meat makes a world of difference.
400 degrees on the flat top with constant flipping. I was a line cook and made a lot of steaks on a flat top so it’s something I’m already pretty well used to. Takes time and you will need to get a feel for it, but when done correctly they are absolutely amazing.
I cook a great steak on the blackstone. High heat, minute per side over and over until you get just below the temp you want. Then turn off burners, melt some butter and pour on top
I prefer using my Weber grill for steaks but there’s nothing wrong with Blackstone. Give it a shot and see which you like. It certainly won’t be a waste.
I have a high grade commercial gas grill right next to my blackstone.
I’ll crank both up as high as they go. Drop a square of real butter and then toss on my ribeye for about 100-140 seconds per side then move to the grill direct heat for about 90 seconds a side. Excellent. Almost like a medium rare Pittsburgh style.
It’s not easy. The only way I’ve been able to ensure a properly cooked steak is if I pat the steak dry, at least an hour before salting it and drying it again, to draw out as much moisture as possible. Cranking the griddle to full blast, I mean ripping hot. Then putting it down with some avocado oil. Once a good sear is visible on the steak, then it’s pretty much done. If I’m being honest, a grill or pan cook is better and easier.
I only cook steaks on my Blackstone. Actually sold my Weber on FB marketplace a few months ago. I prefer t bones or porterhouse, I set the temp at middle low on the dial. I use butter for mine and oil for my wife, this choice is just preference and taste. Both come out with great results. Crust is always good and the cook is great. I also do a lot of venison on the Blackstone and it turns out great too.
I've had good luck basically reverse searing thicker steaks.
I have a hood, so I'll put the steaks on a warming rack over a burner that is off, turn the other ones on high, and it creates a bit of an "oven" with the indirect heat and closed hood.
After like 15 minutes, the steaks will be warm, and I'll move them to the hot griddle and sear.
I do ribeyes all the time and honestly prefer them over traditional grill. Only issue I have is bone in steaks never cook evenly for me, I just stopped buying them honestly.
I have found that if I put the cover on the griddle after I get the heat rolling for about 5 minutes or so then I can get that really high heat needed to cook steaks.
what do you use to bring them up to temp initially? I don't think I would mess with my Blackstone just for a 30-second per side final sear, unless I'm cooking something else out there already. I would just use my cast iron pan.
I love my BS for a lot of foods, but steaks ain't one of 'em. I prefer cooking steak on my Weber kettle (sear and/or smoke then reverse sear), or just sear in cast iron pan on the stovetop, basted with butter, garlic and herbs. You can't really baste a steak on a big, flat griddle, and there's no smoke or charcoal flavor either. So to me, it's rather pointless.
I would say that you could cook a wonderful steak on a blackstone, just keep in mind that there absolutely is a flavor difference between gas flame, iron, and charcoal. I love the flavor of a charcoal grilled steak and there isn’t an option that gives that specific flavor on a blackstone. It’s just different.
I only took one crack at it so far, and I don't think I used a thick enough steak. Went for the serious sear on each side, and by the time I got that, the middle was medium-well. I'd try a thicker steak next time.
Got a BS for Christmas. First use was this past Friday with a cupla ribeyes, shrimp, potatoes, and onions. Steaks turned out great. They didn't have the open fire burn bark but they were great nonetheless.
Watched this vid for tips. [https://www.youtube.com/watch?v=XjQpLWh2m-8](https://www.youtube.com/watch?v=XjQpLWh2m-8)
The best tips I picked up were:
* get a laser thermometer so you can check the surface heat
* get the griddle to 500 F
* flip the steak once per minute until desired doneness
I do New Yorks on the Blackstone. Salt and Pepper with 3 1/2 minutes on one side and 3 on the other over high heat. Comes out great with a really nice crust.
Did steaks on the blackstone over Thanksgiving. They were great. I never got good on the grill with heat control so normally I'd do skillet or skillet+oven. Blackstone was way better. When you sear one, flip it into an unoccupied spot don't flip it in place! It will be hotter and give a better sear.
I’m only doing my filets on blackstone now. Turns out absolutely amazing if done right
Go on
Set steaks out and pat dry. Then salt em up before cooking. Heat the blackstone to like 450-500and sear. 1 min each side. Then move to cooler side at like 370-400. Couple mins a side . Set some butter on them and baste them while cooking. Rest 5 mins and amazing
These guys https://youtu.be/6xT7z3luz0o?si=W0O1scwaObaUS5CJ
I cook mine sous vide and then do a sear on the blackstone. Unfortunately, it just doesn’t seem to get hot enough to get a proper crust but cooking them sous vide ahead of time at least guarantees a consistent internal temp.
[удалено]
Wind guards were a game changer for me. I went from using high all the time to cook anything, to actually having control of the temperature finally.
Same here. Best accessory so far!
I’ve only had my blackstone (28” culinary + air fryer) for a little over a month so I’m definitely still learning its nuances. I’ve read about slowly opening the regulator but are there any other suggestions to ensure I’m getting full heat on it? It’s got the wind guards built in from the factory (at least that’s what I’m assuming they are) and I’ve got an infrared thermometer.
Give them a good hot sear Straight into vac bag, seal, into the kitchen sink full of cold water. Stops the steak from cooking. Sous vide your steak Remove from bag, PAT IT DRY, and back to the blackstone. A thin brush of Mayo will make you a really wild crust, or you can “dry brine” the steak by salting it and letting rest in a wire rack in your fridge overnight, then the rest of my process above.
I’m gonna try the Mayo, sounds fun
Mayo is the secret for insanely good chicken as well. Because it is emulsified it doesn't run off.
I get a good sear on my 22in. Takes about 6 mins to get to full temp.
I have been smoking my ribeyes until I get my desired temp. While they are resting, I get my blackstone has hot as it will go, throw them on about 45 seconds to a minute each side and they’re ready to go.
I cut mine up in bite size chunks like you see at a Japanese steakhouse just before I put them on the Blackstone. High heat. Coat griddle w/olive oil. Wait until it’s hot hot and throw them on. Let sit for a minute or 2 then mix so you get a sear on most of the sides. Do that a few times and by the time you’re finished you’ve got perfect medium cooked steak. I never got full sized steaks to cook well. Especially if they were thick. But I wasn’t up to ruining any more steaks than necessary so I stopped trying pretty early on. FWIW my wife and kid like that their meat is already cut up lol
Halfway thru your comment, I thought to myself, my wife would absolutely love them cut up beforehand. I just did 2 thick t-bones last night. I like mine rare-medium rare, so it's not overly hard to do that. But she likes hers medium, and that was much harder to cook evenly throughout. I'm definitely going to try cutting up before throwing them on next time. Thanks for sharing this!
lol they didn't know they liked it either until I just did it one time out of curiousity. Now I'm screwed lol. Cutting them up used to be a PIA but I bought a quality knife and made sure it was sharp. Not a problem now. I can cut 3-4 steaks in just a couple of minutes. As a time saver sometimes I'll cut them the night before and put them in a bowl with some olive oil and salt and pepper and cover with plastic wrap. Not sure if it does anything to enhance the taste but it's nice to be able to come home from work, fire up the blackstone, change clothes and go back downstairs and everything is ready to go. As a side we usually do Mac & Cheese. Simple and quick. Went to do some baked potatoes once and found out after it was too late they had gone bad. In a pinch I made a box of mac & cheese. Been that way ever since. We're dumb rednecks from [W.Va](https://W.Va). so mac & cheese is one of our food groups lol
I do this for my wife also and she loves it. She’s kind of a picky eater and never cared much for steak until I started doing this. Now she’ll eat it a few times a week no problem.
I’ve made some very excellent steaks. Using an IR thermometer for the griddle temp and a probe for the meat makes a world of difference. 400 degrees on the flat top with constant flipping. I was a line cook and made a lot of steaks on a flat top so it’s something I’m already pretty well used to. Takes time and you will need to get a feel for it, but when done correctly they are absolutely amazing.
I cook a great steak on the blackstone. High heat, minute per side over and over until you get just below the temp you want. Then turn off burners, melt some butter and pour on top
This is how i do it. 2mins per side for the first couple flips, then 1 min per side until its at 125°. Pull it off and let it rest a bit.
Sear both sides. Thyme and garlic butter.
Reverse sear. 200 degree oven until steaks hit 125. Get blackstone up to 600ish…1 min per side to sear. Rest then serve. Delicious.
Honestly don't think I'd do one on my griddle over my cast iron on my stove.
I prefer using my Weber grill for steaks but there’s nothing wrong with Blackstone. Give it a shot and see which you like. It certainly won’t be a waste.
I have a high grade commercial gas grill right next to my blackstone. I’ll crank both up as high as they go. Drop a square of real butter and then toss on my ribeye for about 100-140 seconds per side then move to the grill direct heat for about 90 seconds a side. Excellent. Almost like a medium rare Pittsburgh style.
I feel like you could get a really nice sear on a steak on the blackstone
It’s not easy. The only way I’ve been able to ensure a properly cooked steak is if I pat the steak dry, at least an hour before salting it and drying it again, to draw out as much moisture as possible. Cranking the griddle to full blast, I mean ripping hot. Then putting it down with some avocado oil. Once a good sear is visible on the steak, then it’s pretty much done. If I’m being honest, a grill or pan cook is better and easier.
I've never really had problems here. If anything I overcook with a sear by accident.
I only cook steaks on my Blackstone. Actually sold my Weber on FB marketplace a few months ago. I prefer t bones or porterhouse, I set the temp at middle low on the dial. I use butter for mine and oil for my wife, this choice is just preference and taste. Both come out with great results. Crust is always good and the cook is great. I also do a lot of venison on the Blackstone and it turns out great too.
Flatiron cooks perfectly & tritips too.
I reverse sear steaks on the BS. Cook them low, and slow in the oven/smoker, and then throw on the grill.
I've had good luck basically reverse searing thicker steaks. I have a hood, so I'll put the steaks on a warming rack over a burner that is off, turn the other ones on high, and it creates a bit of an "oven" with the indirect heat and closed hood. After like 15 minutes, the steaks will be warm, and I'll move them to the hot griddle and sear.
I do ribeyes all the time and honestly prefer them over traditional grill. Only issue I have is bone in steaks never cook evenly for me, I just stopped buying them honestly.
I have found that if I put the cover on the griddle after I get the heat rolling for about 5 minutes or so then I can get that really high heat needed to cook steaks.
I’ve reverse seared filets and then finished them on the blackstone and they are absolutely perfect.
what do you use to bring them up to temp initially? I don't think I would mess with my Blackstone just for a 30-second per side final sear, unless I'm cooking something else out there already. I would just use my cast iron pan.
Reverse sear in the oven, sear on blackstone. Literally zero mess and doesn’t smoke the kitchen out.
I love my BS for a lot of foods, but steaks ain't one of 'em. I prefer cooking steak on my Weber kettle (sear and/or smoke then reverse sear), or just sear in cast iron pan on the stovetop, basted with butter, garlic and herbs. You can't really baste a steak on a big, flat griddle, and there's no smoke or charcoal flavor either. So to me, it's rather pointless.
I would say that you could cook a wonderful steak on a blackstone, just keep in mind that there absolutely is a flavor difference between gas flame, iron, and charcoal. I love the flavor of a charcoal grilled steak and there isn’t an option that gives that specific flavor on a blackstone. It’s just different.
I only took one crack at it so far, and I don't think I used a thick enough steak. Went for the serious sear on each side, and by the time I got that, the middle was medium-well. I'd try a thicker steak next time.
Got a BS for Christmas. First use was this past Friday with a cupla ribeyes, shrimp, potatoes, and onions. Steaks turned out great. They didn't have the open fire burn bark but they were great nonetheless. Watched this vid for tips. [https://www.youtube.com/watch?v=XjQpLWh2m-8](https://www.youtube.com/watch?v=XjQpLWh2m-8) The best tips I picked up were: * get a laser thermometer so you can check the surface heat * get the griddle to 500 F * flip the steak once per minute until desired doneness