Perfect Blackstone Steak
Perfectly griddled steak with a simple homemade seasoning, finished off with a butter and fresh herb baste.
Ingredients
- 4 NY Strip Steaks, (Or any boneless steak 1.5" thick)
- 4 tbsp steak seasoning
- ¼ cup cooking oil (high smoked point recommended)
- 5 tbsp butter or ghee
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 4 tbsp ground black pepper
- 4 tbsp table ground black pepper
- 2 tbsp Kosher salt
- 2 tbsp garlic powder
Directions
- 1
Preheat your griddle to a medium high heat.
- 2
Prepare the steaks by patting them dry with a paper towel and let the steaks sit at room temperature for 5-10 minutes.
- 3
Apply a small amount of a high smoke point cooking oil to the steaks to act as a binder, and season the steaks all over with seasoning.
- 4
Apply a thin layer of cooking oil to the griddle surface. Place the steaks on the griddle surface and cook for 1 minute, then flip and cook for an additional one minute.
- 5
Flip every 30 seconds for an additional 2 minutes. Sear the fat cap for 30 seconds.
- 6
Remove the steaks from the griddle to rest for 10 minutes, and lower the heat to its lowest setting.
- 7
Apply 3 tbsp of butter or ghee to the griddle surface. Place the steaks back on the griddle and add 3 sprigs of both rosemary and thyme in between the steaks.
- 8
Add ½ tbsp butter or ghee to the top of each steak. As it melts, use a spoon and baste the steaks in the melted herb butter for 30-45 seconds.
- 9
Using a meat thermometer, temp the centermost part of the steak - if achieving medium rare, remove the steaks at 130°F. For medium, remove the steaks at 135°F. The steaks will climb in temperature 3-5 degrees as they rest.
- 10
Using a sharp steak knife, slice the steaks into ¼ inch thick pieces. Top with any reserved melted herb butter or juices and a sprinkle of salt.
- 11
Place all the seasoning ingredients in a bowl and mix until well combined.