Juicy Blackstone Grill Steak Recipe in Just 20 Minutes

There’s nothing quite like the sizzle of a Blackstone grill on a warm afternoon—that sound alone makes my mouth water. I remember the first time I fired up mine, thinking, “This is going to be a game-changer,” and oh, was I right! Blackstone grill recipes have become my go-to for everything from quick weeknight dinners to weekend cookouts with friends. The best part? They’re foolproof, packed with smoky flavor, and ready in minutes. Whether it’s juicy steaks, crispy veggies, or even breakfast hash, this flat-top magic turns simple ingredients into something unforgettable. No fancy techniques needed—just heat, fresh ingredients, and a little love. Trust me, once you try cooking on a Blackstone, you’ll wonder how you ever lived without it. Let’s dive into my favorite way to make steak that’ll have everyone begging for seconds.

Why You’ll Love These Blackstone Grill Recipes

Listen, I’m not exaggerating when I say Blackstone grill recipes will change your cooking game forever. There’s a reason I use mine at least three times a week—rain or shine! Here’s why you’ll fall head over heels for these recipes too:

Easy to Master

No fancy chef skills required here. The Blackstone’s flat surface gives you total control—no flare-ups, no guessing. Just crank it up, toss on your ingredients, and watch the magic happen. Even my 12-year-old nephew can cook a perfect steak on this thing (though I still hover nearby with a spatula, just in case).

Great for Gatherings

That massive cooking space means no more batch cooking while your guests starve. I’ve fit 20 burgers at once during my annual backyard bash. The sizzle alone gets everyone crowding around like it’s dinner theater. Pro tip: Keep a cooler of drinks nearby—people will linger by the grill all night.

Versatile Cooking Options

Breakfast hash? Done. Smash burgers? Obviously. Stir-fry? Absolutely. I’ve even made pancakes when my stove broke last winter. The Blackstone doesn’t care what you’re cooking—it just makes everything taste better with that signature smoky kiss. My latest obsession? Griddled pizza with crispy edges that’ll make you forget your oven exists.

Ingredients for Blackstone Grill Steak

Alright, let’s talk ingredients—because great steak starts with great basics. I’ve made this recipe a hundred times, and here’s the golden rule: keep it simple, but make it count. No vague “a pinch of this” or “some of that”—precision matters when you’re working with high heat and hungry bellies. Here’s what you’ll need:

• 1 lb beef steak (ribeye or sirloin recommended—look for marbling like little flavor highways!)
• 2 tablespoons olive oil (extra virgin preferred—it’s got that fruity kick perfect for grilling)
• 1 teaspoon salt (I swear by coarse kosher salt—it sticks better than table salt)
• 1 teaspoon black pepper (freshly cracked, please—pre-ground tastes like dust after a year in the cupboard)
• 1 teaspoon garlic powder (not garlic salt—we’ve already got salt, folks)
• 1 teaspoon onion powder (the unsung hero that adds depth without chopping tears)

A quick note on the steak: Let it sit at room temp for 20-30 minutes before grilling. Cold meat shocks on the grill and cooks unevenly—I learned that the hard way with a steak that was raw in the middle and charred outside. (RIP, dinner.) Now, grab those ingredients, and let’s fire up that Blackstone!

How to Cook Steak on a Blackstone Grill

Alright, let’s get down to business—because nothing beats the smell of steak sizzling on a Blackstone grill. This method is foolproof, but there are a few tricks to getting that perfect crust and juicy interior every single time. Follow these steps, and you’ll be the grill master of your backyard in no time.

Preheat the Grill

First things first: crank that Blackstone up to medium-high heat (about 400°F if you’ve got a thermometer). Give it a good 5-10 minutes to get screaming hot—you want that surface to sear, not steam. While it heats up, drizzle a little olive oil on the griddle and spread it with a spatula or tongs. (Careful—it might smoke a bit!) This prevents sticking and gives your steak those gorgeous grill marks. Pro tip: If your oil bursts into flames, you’ve gone too hot—dial it back a notch.

Season and Grill the Steak

While the grill heats, pat your steak dry with paper towels—moisture is the enemy of a good sear. Then, generously coat both sides with your salt, pepper, garlic powder, and onion powder mix. When the grill’s ready, lay that steak down with a satisfying hiss. Don’t touch it for 4-5 minutes—let that crust form! Flip it once (I use tongs to avoid piercing the meat) and cook another 4-5 minutes for medium-rare. For thicker cuts, add a minute per side. And resist the urge to press down—you’ll squeeze out all those precious juices!

Rest Before Serving

Here’s where most folks mess up: let that steak rest for minutes</ minutes before slicing. I know, it’s torture—but trust me, those juices need time to redistribute. If you cut too soon, they’ll just run all over your cutting board, leaving you with dry meat. Cover loosely with foil to keep it warm. While you wait, toast some bread or whip up a quick pan sauce with the drippings. Then? Dig in and prepare for compliments.

Tips for Perfect Blackstone Grill Recipes

Listen, I’ve burned my fair share of dinners before figuring out these Blackstone grill hacks—let me save you the trouble! Here’s how to nail every cookout like a pro:

Invest in a meat thermometer. Guessing doneness is a recipe for disaster. I keep my ThermoPop clipped to my apron—just poke it in sideways for an instant read. 135°F for medium-rare, 145°F for medium. No more slicing and guessing!

Master your heat zones. Crank one side to high for searing and leave the other medium for gentle cooking. I always sear first, then slide steaks to the cooler side to finish—no more charred outsides with raw centers.

Don’t overcrowd! That giant surface tempts you to pile on food, but steam is the enemy of crispness. Leave space between items—if things start stewing instead of sizzling, you’ve gone too far. I cook in batches if needed.

Keep that surface seasoned. After cooking, scrape off debris while hot, then rub a thin layer of oil over the griddle. My Blackstone stays slick as glass—no sticking, just perfect Blackstone grill recipes every time!

Blackstone Grill Recipe Variations

Once you’ve mastered steak on the Blackstone, the world (or at least your backyard) becomes your oyster! This grill isn’t picky—it’ll make anything taste incredible. Swap that beef for chicken thighs (skin-on for extra crispiness) and use smoked paprika in your rub. Craving veggies? Throw on thick slices of zucchini or portobello mushrooms—they soak up that smoky flavor like sponges. I’ve even done shrimp with just olive oil, lemon zest, and chili flakes for a 3-minute wonder. The key with Blackstone grill recipes? Experiment! Try Montreal steak seasoning instead of basic salt and pepper, or brush on teriyaki glaze during the last minute for sticky-sweet goodness. Your taste buds will thank you.

Serving Suggestions

Oh, you’ve nailed the steak—now let’s make it a meal! I love pairing Blackstone grill recipes with sides that soak up all that delicious flavor. Garlic butter bread is my must-have—just throw thick slices on the grill for a minute per side until toasty, then rub with a raw garlic clove and drizzle with melted butter. Grilled asparagus or zucchini cooks right beside the steak in minutes—toss them in olive oil and a squeeze of lemon. For something heartier, pile steak slices over crispy smash potatoes (another Blackstone miracle). And if you really want to wow? Top it all with a pat of herb butter that melts into juicy perfection. Now that’s how you serve steak!

Storage and Reheating

Leftovers? No problem! Store any extra steak in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—I throw mine back on the Blackstone at low heat or warm it gently in a skillet with a splash of broth to keep it juicy. Microwaving turns it to rubber, so resist the urge!

Nutritional Information

Let’s be real—we’re here for flavor, but it’s nice to know what’s going into our bodies too! Here’s the scoop on what you’re getting with this Blackstone grill recipe (per serving, based on a 1 lb steak split between two people):

• Serving Size: ½ lb cooked steak
• Calories: 250
• Total Fat: 15g (5g saturated, 8g unsaturated)
• Cholesterol: 75mg
• Sodium: 400mg
• Carbohydrates: 1g (0g fiber, 0g sugar)
• Protein: 25g

Now, a friendly heads-up: these numbers jump around based on your exact ingredients. That grass-fed ribeye from the farmer’s market? Probably more fat than the supermarket sirloin. And if you go wild with extra olive oil (no judgment—I’ve been there), those calories will climb. The numbers above assume you’re using the exact measurements I listed—no sneaky extra butter pats!

If you’re watching sodium, you can cut back slightly on the salt without losing too much flavor. And hey, that 1g of carbs? That’s basically guilt-free in my book. Now go enjoy that steak—you’ve earned it!

Nutritional values are estimates and vary based on ingredients used.

Frequently Asked Questions

Can I use a different cut of meat for Blackstone grill recipes?
Absolutely! While ribeye and sirloin are my go-tos for steak, this method works great with flank steak, skirt steak, or even chuck eye (just cook a few minutes longer). For budget-friendly options, try flat iron—it’s got amazing marbling. Just adjust cooking times based on thickness.

How do I clean my Blackstone grill after cooking steak?
Here’s my no-fail method: While the griddle’s still warm (but not scorching hot), scrape off any stuck bits with a metal spatula. Then wipe it down with a damp cloth or paper towel—the steam helps lift residue. Finally, rub a thin layer of oil over the surface to keep it seasoned. No soap needed—just keep it simple!

Why did my steak stick to the grill?
Three likely culprits: 1) The grill wasn’t hot enough when you started (wait for that oil to shimmer!), 2) You moved the steak too soon (let it form a crust before flipping), or 3) The meat was too wet—always pat it bone-dry with paper towels first. Master these, and sticking becomes ancient history.

Can I cook frozen steak on a Blackstone grill?
You can, but I don’t recommend it—you’ll get uneven cooking and less crust. If you’re in a pinch, thaw it partially (about 30 mins in cold water), then pat ultra-dry. But for perfect Blackstone grill recipes, always start with thawed meat. Future you will taste the difference!

What’s the best oil to use for Blackstone cooking?
High smoke point is key! I swear by avocado oil (great for high heat), but vegetable or canola oil work too. Olive oil’s fine if you watch the temp—it’ll smoke if too hot. Avoid butter for initial searing (it burns fast), but add it at the end for flavor. Pro tip: Keep a squeeze bottle of oil by your grill for easy application.

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