The Blackstone Griddle T-Bone Steak is prepared on a griddle using propane. The versatile Blackstone griddle is an excellent choice for delicious meals, with an easy sear and crunchy crust.
Ingredients
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2 T-bone steaks (about 1–1 ½ inches thick, 12–16 oz each)
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1–2 Tbsp neutral oil (avocado, canola, or vegetable oil)
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1 tsp kosher salt, or to taste
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½ tsp freshly ground black pepper, or to taste
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Optional: 1 Tbsp butter + 2 garlic cloves, smashed, for finishing
Instructions
Direct Sear Method (Fast & Classic)
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Preheat the griddle to medium-high heat (400–425°F). Lightly oil the surface.
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Season the steaks generously with salt and pepper on both sides.
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Sear the first side without touching for 3–4 minutes, until a golden crust forms.
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Flip and sear the second side for another 3–4 minutes.
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For medium-rare: cook to 130–135°F internal temperature.
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For medium: cook to 140°F.
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Optional: If steaks are thick, sear the edges by holding them upright with tongs.
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Remove from the griddle, rest 5 minutes, then slice and serve.
Reverse Sear Method (Slow & Juicy)
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Preheat a smoker or oven to 200°F.
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Season steaks with salt and pepper, then cook low and slow until internal temp reaches 120°F (about 45–60 minutes depending on thickness).
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Remove from smoker and let rest while heating the Blackstone to medium-high.
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Sear each side of the steak for 1–2 minutes to form a crust.
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Rest for 5 minutes before slicing.
Tips for Success
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Always use a meat thermometer for perfect doneness.
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Pat steaks dry before seasoning for better crust.
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Add a pat of butter and garlic during the final minute for a steakhouse finish.
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Cooking a steak using Blackstone Griddle
Blackstone Griddle is a fantastic way to cook a steak perfectly. This grill has enough space for all sides and can maintain the temperature for perfect searing.
A Blackstone griddle is a great way to cook steaks
The flat-top grill steak recipe uses propane and flat-top grills to sear the steak perfectly. This locks in the moisture and prevents the meat from drying.
More surface area is available for cooking, so you don’t have to worry about maintaining an even temperature. The griddle’s flat top surface distributes heat evenly.
How do you grill steak on a Griddle?
Cooking a steak on a Blackstone griddle grill is easy. You can cook most steaks by heating the grill to 450-500 degrees. Once the grill is hot, place the well-seasoned steaks on the grill and allow them to sear in order to develop that nice crust.
As with all meats, steak should not be cooked according to the timer. Cook your meat according to its internal temperature.
Let your steaks rest for 5 minutes after removing them from the grill to allow the moisture to redistribute. This will allow the meat to continue cooking, so be aware of cooking times.
How to tell if a T-bone steak has been cooked
A meat thermometer can be used to help you know when your steak is cooked. You can feel its cooking temperature by pressing down on a steak measuring about 3/4 inches thick. It will cook faster if it is firmer, and less moisture is released when you press.
You will soon be able to use your tongs to check the doneness of the meat with a little practice. Don’t flip steaks with a fork. Stabbing the meat with tongs can cause all the internal moisture and flavorful juices of the meat to evaporate.
Which cuts of steak are the best for grilling?
Although this recipe is for T-bone steak, you can use it with other steak cuts. Blackstone griddle steaks can be made from any cut, but I prefer certain cuts. For a few reasons, I prefer thicker cuts.
The thicker cuts of steak, such as Cowboy Ribeyes, are 1-2 inches thick and contain a lot more margarined fat. Blackstone griddles are great for evenly cooking the steak and melting the fat into the cut of meat. The temperature can also be easily controlled so that it doesn’t cook too long.
A cut such as a T-bone steak, New York Strip, or Grilled Flaming Steak, although it’s typically thinner, has excellent marbling. These cuts will cook quicker but will still be more controlled over the temperature.
Chateaubriand, Filet Mignon, or Chateaubriand can still be cooked on a flat top griddle, but these steaks will benefit from a lower cooking temp. This allows you to enclose the surface more easily.
What steak cuts would you not cook on a grill?
There aren’t many cuts that I wouldn’t cook on a flat-top grill. However, I prefer to use the reverse sear method to cook thicker cuts on my pellet grill. This allows me to take advantage of the lower temperature and lid to let the thickest cuts reach the desired internal temp without drying them out.
Reverse searing can be done with a Blackstone griddle
Blackstone Griddles can be used to reverse-seared steaks. This method can be used to cook steaks in many different ways.
What toppings are possible for a steak?
You can top the steak with many toppings, including crab meat, peppercorn sauce, steak sauce, and grilled onions.
If you are looking for some ideas on how to top your flat-top grill steaks, I have a few suggestions.
Do I cook steaks well?
If you prefer a well-done steak, I’m not going to tell ya that it is impossible to cook it properly. Most steaks that are well-done end up being tough and leathery after they’re cooked too long.
Many chefs and cooks, both professionals and amateurs, will tell you not to cook steaks at that temperature. It’s just too easy to ruin a perfectly cooked steak.
If the steak has enough margarine fat to preserve some of its juiciness, it can be cooked and eaten. Look out for cuts with a lot of fat, such as ribeyes.
Make sure to get the ketchup ready for your well-done steak.
What side dishes can I serve with my steak?
You can add whatever you like, but my option is a steak sauce, caramelized onions, mushrooms, and more.
