I’ve been cooking on a griddle for over five years, and in that time I’ve made steak more times than I can count. I’ve also messed it up plenty—steaks cooked too fast, crusts that never formed, and temps I overshot while distracted. After all those trial runs, I’ve learned what actually works. These are my seven best tips to help you avoid the same mistakes and cook a steak you’ll be proud of.
I share this kind of beginner-friendly griddle cooking on my YouTube channel, where over 17 million views have come from people just like you learning how to get the most out of their flat top grill.
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Steak on a Blackstone Griddle
Equipment
- 1 Spatula
Ingredients
- 1 thick steak 1.5–2 inches thick (ribeye or New York strip recommended)
- Kosher Salt
- 1 –2 tablespoon high smoke point oil grape seed or avocado
- 8 oz baby bella mushrooms sliced
- 1 small white onion sliced
- 2 tablespoon butter
- 2 cloves garlic crushed
- Fresh rosemary sprigs
- Montreal steak seasoning for finishing
- Optional: Worcestershire sauce for veggies
Instructions
Choose & prep the steak:
- Pick a thick, well-marbled steak (1.5–2 inches) to ensure a good crust without overcooking.
- Season generously with salt 30–60 minutes before cooking. For a deeper flavor, you can dry brine 24 hours ahead.
- Pat the steak dry before cooking; moisture prevents a proper crust.
Preheat the griddle:
- Set middle burners on high and outside burners on low. Target surface temperature: 450–500°F.
Oil the griddle:
- Add a high smoke point oil and let it heat for ~1 minute until shimmering.
Sear the steak:
- Place the steak on the griddle away from you.
- Apply light pressure with a spatula for 1 minute, then let it cook another minute without touching.
- Flip the steak to a new spot and repeat.
- Rotate the steak to sear edges and the fat cap, ~15 seconds per side.
Cook veggies in steak drippings:
- Move steak to a cooler spot on the griddle (low heat).
- Add mushrooms and onions to the oil and steak drippings.
- Season with Montreal steak seasoning and cook while occasionally tossing.
- Optional: Add a splash of Worcestershire sauce near the end.
Finish steak with butter & herbs:
- Add butter, crushed garlic, and rosemary to the steak corner of the griddle.
- Baste the steak with melted butter using a spatula.
- Pull steak about 5°F below your desired internal temperature (130°F for medium-rare).
Rest the steak:
- Let the steak rest 5–10 minutes. Sprinkle Montreal steak seasoning on top while resting.
- Mix any remaining butter and herb juices into the mushrooms and onions.
Serve:
- Slice steak against the grain and serve with mushrooms and onions.
1. Choose the Right Cut
Ribeye and New York strip are two of the most reliable cuts for the griddle. Look for marbling (those thin white streaks of fat) and aim for a steak that’s at least 1½ inches thick. Thicker cuts give you time to build a crust without overcooking the inside.
Pro tip: Instead of buying two thinner steaks, buy one thick steak and split it. You’ll save money and still get a great result.
2. Season Simply with Salt (and Keep it Dry)
Salt is all you need to start. Here’s the key: a dry steak is the secret to a great crust.
- Pat the steak dry with paper towels.
- Salt it generously.
- Let it sit for 30–60 minutes.
- Pat it dry again right before it hits the griddle.
If you have time, dry brine overnight for even more flavor, but always blot away excess moisture before cooking.
3. Get the Griddle Hot
Set your middle burners to high and your outer burners to low, aiming for a surface temp of 450–500°F. Use a high smoke point oil like grapeseed or avocado. Let the oil heat for a minute before placing the steak down.
4. Build a Crust Without Smashing
Lay the steak away from you to avoid splatter. Apply light pressure with your spatula—not smashing—to make sure the steak makes solid contact with the griddle.
Cook each side like this:
- 1 minute with light pressure
- 1 minute without touching it
Then flip to a fresh hot spot (not the same spot where the steak just was) and repeat the process for the other side. Rotate to sear the edges, including the fat cap, for about 15 seconds each.
5. Add Onions and Mushrooms
Once you’ve got a crust, move the steak to the outside burner where the heat is lower. This gives it time to finish gently while you use the hot center zone to sauté vegetables.
Add sliced mushrooms and onions to the drippings and oil on the griddle. Season with Montreal steak seasoning and let them soak up all that flavor.
6. Baste with Butter and Herbs
For steakhouse flavor, melt butter with garlic and rosemary, then spoon it over the steak. This step adds richness and aroma but keep an eye on your internal temperature—you don’t want to overshoot.
7. Don’t Overcomplicate It
If it’s your first time, keep it simple. Focus on nailing the steak, maybe add mushrooms and onions, and cook your sides elsewhere (like sweet potatoes in the oven). Too many moving parts on the griddle can get overwhelming.
Steak Temperature Guide
Always pull your steak off the griddle about 5°F before your target temp—carryover cooking will finish the job.
- Rare: Pull at 120°F (finishes at 125°F)
- Medium Rare: Pull at 125°F (finishes at 130°F)
- Medium: Pull at 135°F (finishes at 140°F)
- Medium Well: Pull at 145°F (finishes at 150°F)
- Well Done: Pull at 155°F (finishes at 160°F)
Final Touch: Rest your steak for at least 5 minutes, then slice and serve with those buttery mushrooms and onions. Simple, juicy, and full of flavor.
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