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

• 2 T-bone steaks (about 1–1 ½ inches thick, 12–16 oz each)

• 1–2 Tbsp neutral oil (avocado, canola, or vegetable oil)

• 1 tsp kosher salt, or to taste

• ½ tsp freshly ground black pepper, or to taste

• Optional: 1 Tbsp butter + 2 garlic cloves, smashed, for finishing

Instructions

Direct Sear Method (Fast & Classic)

1. Preheat the griddle to medium-high heat (400–425°F). Lightly oil the surface.

2. Season the steaks generously with salt and pepper on both sides.

3. Sear the first side without touching for 3–4 minutes, until a golden crust forms.

4. Flip and sear the second side for another 3–4 minutes.

   • For medium-rare: cook to 130–135°F internal temperature.

   • For medium: cook to 140°F.

5. Optional: If steaks are thick, sear the edges by holding them upright with tongs.

6. Remove from the griddle, rest 5 minutes, then slice and serve.

Reverse Sear Method (Slow & Juicy)

1. Preheat a smoker or oven to 200°F.

2. Season steaks with salt and pepper, then cook low and slow until internal temp reaches 120°F (about 45–60 minutes depending on thickness).

3. Remove from smoker and let rest while heating the Blackstone to medium-high.

4. Sear each side of the steak for 1–2 minutes to form a crust.

5. Rest for 5 minutes before slicing.

Tips for Success

• Always use a meat thermometer for perfect doneness.

• Pat steaks dry before seasoning for better crust.

• 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.

Simple and easy classical salt and pepper chicken- Chinese Takeaway recipe! A flavorful popular dish packed with lots of spices and fresh vegetables. With this recipe, you can cook at home better than your local Chinese takeaway.

The central aspect of this recipe is the spices, which work well with the fresh, tangy vegetables. This Chinese cuisine uses the harmonized flavors of the ingredients to pack a lot to your palate, from mixed chilies to spring onions to peppers; everything compliments each other.

Fried chicken is not only tasty but also high in proteins and vitamins, both of which are beneficial to your health.

Here I’ve presented this recipe with all successful tips and tricks so that you can enjoy restaurant-style homemade Chinese Salt and pepper chicken at home.

ngredients

For the Chicken

1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup potato starch, or enough to coat the chicken
Oil, for deep-frying

Chicken Marinade

1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ginger-garlic paste

Vegetables

1/2 sweet onion, thinly sliced
1 carrot, cut into thin matchsticks
1 red or green bell pepper, thinly sliced
4 green chilies, thinly sliced
3 garlic cloves, thinly sliced
3 thin slices fresh ginger, cut into matchsticks
2–3 spring onions, sliced

Salt and Pepper Seasoning

1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon Chinese five-spice powder
1/2 teaspoon chicken powder, optional

Instructions

1. Marinate the Chicken

Place the chicken pieces in a medium bowl. Add the sesame oil, salt, black pepper, and ginger-garlic paste.

Mix until every piece is evenly coated, then leave the chicken to marinate for at least 15 minutes. For a deeper flavor, cover and refrigerate it for up to 2 hours.

2. Prepare the Vegetables and Seasoning

While the chicken marinates, slice the onion, carrot, bell pepper, chilies, garlic, ginger, and spring onions.

In a small bowl, combine the salt, black pepper, Chinese five-spice powder, and chicken powder, if using. Set the seasoning aside.

3. Coat the Chicken

Add the potato starch to the marinated chicken and toss until each piece is completely coated.

Shake off any loose starch before frying. A thin, even coating will become crispier than a thick or clumpy one.

4. Fry the Chicken

Heat several inches of oil in a deep pan to 350°F.

Working in batches, carefully lower the chicken into the hot oil. Fry for 4–5 minutes, stirring occasionally to keep the pieces from sticking together. The chicken should be lightly golden and cooked through.

Transfer it to a wire rack or a plate lined with paper towels. Allow the oil to return to temperature before frying the next batch.

For an extra-crisp coating, increase the oil temperature to 375°F and fry the chicken a second time for 1–2 minutes, until deeply golden and crunchy.

5. Stir-Fry the Vegetables

Heat about 1 tablespoon of oil in a large skillet or wok over medium-high heat.

Add the sliced garlic and ginger and stir-fry for about 20 seconds, just until fragrant. Do not let the garlic brown.

Add the onion, carrot, bell pepper, and green chilies. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.

6. Toss Everything Together

Add the fried chicken and spring onions to the pan. Sprinkle the prepared salt and pepper seasoning over everything.

Toss over high heat for 30–60 seconds, until the chicken and vegetables are evenly coated.

Serve immediately while the chicken is still hot and crisp.

Tips & Tricks for Perfect Salt and Pepper Chicken

• Our goal is to make salt and pepper chicken that is juicy on the inside while crispy on the outside. I’ve used thighs to make this recipe. The thigh cut is super-soft and moist. It gets fried in just 2 to 3 minutes. If you fry for longer, you will end up with a dry texture.
• Fry the marinated chicken in well-heated oil on medium flame. If you add the chicken to cool oil, the coating will fall apart, hence losing its crispiness.
• You can also carry out the frying process in one round. I recommend you fry the chicken twice to enjoy some extra crunch in your mouth.
• Fry the chicken in small batches instead of getting it all done in one round. It will result in perfect crispy salt and pepper chicken better than any local Chinese takeaway.
• Once you dished out the chicken with veggies, you can sprinkle some salt and pepper over the top and toss the chicken well. This step is completely optional and depends on your personal preferences.
• Don’t forget to use fresh vegetables in this recipe, as the real beauty of your plate lies in the texture and flavor your veggies will add to the crispy chicken.

Today we’re going to make a perfect biltong recipe! South African Biltong is a Beef Jerky, a cured meat, and is a National snack. Canned beef jerky is not only delicious but is quite expensive as well.

Tender, flavorful, and deeply spiced—homemade biltong is a rewarding project and a true South African classic. Here’s how to make it the traditional way!

Ingredients

• 8 lbs beef hump (or another fatty cut like top round or sirloin tip)

• ⅓ cup whole coriander seeds

• 2 Tbsp mixed peppercorns

• ½ Tbsp finely ground coriander

• ½ Tbsp allspice

• ½ Tbsp powdered cloves

For the Marinade:

• 1 cup Worcestershire sauce

• ½ cup brown vinegar (or malt vinegar)

• 2.5 oz sea salt (about 5 Tbsp)

• ½ cup sugar

Instructions

1. Prepare the Beef:

   • Slice the beef with the grain into strips about 1½ to 2 inches (4–5cm) thick.

2. Mix the Marinade:

   • In a bowl, combine Worcestershire sauce, brown vinegar, sea salt, and sugar. Stir until salt and sugar are dissolved.

3. Marinate:

   • Place beef strips in a large zip-top bag or shallow dish.

   • Pour the marinade over the beef, turning to coat all sides.

   • Seal and refrigerate for 24 hours, turning occasionally to marinate evenly.

4. Toast and Prepare the Spices:

   • In a dry pan over medium heat, toast the whole coriander seeds and peppercorns until fragrant and lightly smoking, about 2–3 minutes.

   • Let cool, then coarsely grind them using a spice grinder or mortar and pestle.

   • In a bowl, combine ground coriander/peppercorns with ground coriander, allspice, and cloves.

5. Season the Beef:

   • Remove the beef from the marinade and pat dry with paper towels.

   • Generously sprinkle the spice mix over all sides of the beef, pressing gently so the spices stick.

6. Hang and Dry:

   • Attach a labeled paper clip or hook to the end of each strip (note the weight of each strip for accurate drying).

   • Hang the beef strips in a cool, well-ventilated area (below 68°F/20°C is best), away from direct sunlight.

   • Let dry for 4–5 days, or until the strips have lost 40–45% of their weight. (For chewier biltong, dry less; for drier, dry more.)

7. Slice & Enjoy:

   • Slice the finished biltong thinly against the grain for best texture.

   • Enjoy as a snack, in breakfast, or as a protein-packed lunch addition.

Tips

• Thicker strips need more drying time.

• Use a biltong box, dehydrator, or a fan for consistent airflow if your environment is humid.

• Adjust spice amounts to your taste—some like extra pepper or coriander!

Tips & Tricks

• Selection of the cut of meat is very important. My favorite cut is a top rump with a thick layer of fat. Other popular cuts include silverside and topside. If you are feeling fancy, make it with rump or striploin. Whatever you choose, pick a piece of meat with a nice fat layer to make perfect Biltong’s.
• Don’t forget to cut the strips of meat along the grains. When you cut Biltong’s, that too will be done along the grains.
• Make sure not to grind the spices too fine; you should be able to identify spices even after grinding them.
• Coat the meat with your spice mix, making sure it’s fully covered.
• Don’t skip the paper clipping and weight measuring step, as it is important to track the water loss during the curing process.
• A lot of the spices might fall off during the handling and curing process so place a tray below to prevent wastage of the spices.
• Hang the meat in a place with good airflow. Maintaining good hanging conditions will prevent the spoilage of meat.
• Cut the Biltong’s as fine as you can but along the grains.

Nutrition Facts

Here is the nutrition profile of a 1 ounce of beef biltong serving.

• Calories: 80
• Carbohydrates: 1g
• Proteins: 16g
• Fats: 2g

FAQs

How to store beef jerky?

You can store beef jerky in any sealed airtight bag and enjoy it for one week without refrigerating it. If you want to keep it fresh for longer, then freezing it will keep your homemade beef jerky fresh for up to one or two months. A vacuum-sealed bag is the best option for storing jerky, but a zip lock bag also goes well.

How to check the freshness of beef jerky?

If you notice any change in the color or odor of the beef jerky, it strongly indicates that beef jerky is spoiled and, you need to throw it away.

How much time does it take to dry the beef jerky?

The drying time of beef jerky actually depends on the size of meat as well as the drying method you opted for. I suggest you focus on the moisture content of the meat. Once the meat has lost 45 to 50% moisture, you are done with the dehydrating process. Medium wet beef jerky having lots of fat is the best texture one can achieve through following a perfect biltong recipe.

How to protect the beef jerking from molds?

Beef jerky is susceptible to molds, so its protection requires taking the following precautions.

• Molds can grow if the airflow is not good enough or humidity is high. Rectify these drying conditions to prevent mold from growing on the meat strips.
• Properly dry the meat to enhance the storage life of the beef jerky.
• Prevent the supply of oxygen by storing jerky in an airtight bag as oxygen is the biggest culprit behind the fungus growth.
• Prefer freezing the Biltong over refrigeration.

Why is my jerky too hard?

The perfect texture of jerky depends on the drying time. You might have dried your jerky more than required. Moisture loss of more than 70% makes jerky hard and tough, so always prefer medium wet jerky with 45 to 50% moisture content.

Conclusion

I hope you’ll find this recipe super easy to make. Although making a perfect beef jerky does require time and energy, but making a nutrient-rich snack at home is far way better than buying expensive canned beef jerky.

If you liked my recipe, give it a try, share it with friends, and do let us know about your experience.

Thanks!