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5 Easy Steak Tricks for Your Blackstone Griddle!

Byamazingfoodstv


Unlock perfect steak every time on your Blackstone Griddle with these 5 easy steak tricks you can start using today! Whether you’re cooking ribeye, sirloin, or filet mignon, these Blackstone steak tips will help you nail that juicy, flavorful, restaurant-quality sear right in your own backyard.

From choosing the right cut to dialing in the perfect temperature, I’ll walk you through step-by-step techniques to elevate your Blackstone griddle steak game — no matter your skill level. If you’re tired of overcooked or bland steaks, these pro tips will change the way you cook forever.

🔥 In This Video You’ll Learn:
• The best griddle temperatures for steak (and how to get them right)
• How to get the perfect sear without overcooking
• When to season for maximum flavor
• My go-to method for locking in juicy tenderness
• A finishing trick that will have your neighbors jealous

🌡 Get the Gear I Use:
• Heifer Dust Seasoning:
• Griddle Temperature Magnet:
• Meat Doneness Magnet:

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Matthew Hussey
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Disclosure and Attribution: I participate in the Amazon Services LLC Associates Program, an affiliate program which allows YouTubers to earn a fee by linking to Amazon.com. I also have a similar agreement with Blackstone Products and Thermoworks. If you use the affiliate link, I will get a small commission with no extra cost to you. This helps offset some of my costs related to making videos. Thank you!

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21 Comments

  6. YOOOOOO HH!! Love this topic. I’m a BONE IN RIBEYE kinda guy. LOVE the spinalis. I dry season it then put it in the fridge uncovered for 24hrs so it get “dry aged”. Cast iron skillet with bacon fat mixed with canola oil. Medium. All the way from the West Coast, you got me SPRUNG!!!

  8. Thanks for the tips man. I have never cooked a ribeye (or any steak 🥩) on my Blackstone. I usually do all my steaks on my Weber. I will be trying this the next time I have $100 dollars laying around to buy to steaks!! Lol!!!
    The last ribeye I bought last week was $22 for a .8 lb steak here in CA. Lol

  11. I've tried so many ways to cook steaks, I've lost track. I've even tried a Frozen Rib Eye straight out of the Freezer onto the Grill ( some Big Time Steakhouse does that ) great for Grill Marks in a cross hatch pattern, grill one side and flip, then flip and turn 90 for both sides, makes cool grill marks but does it improve the flavor? not really. I do like the Blackstone for the fact that I can get a uniform Char, and turning every 30 seconds or so keeps things from Burning and Over Cooking. I've been making that Garlic and Herb Butter for a few years now, I make a whole Pound of it at a time and put it in a Deli Container (like you get Potato Salad at the Market) I roast the Garlic and add the fresh herbs to room temp butter and whip with a Hand Mixer and then into the Container and into the Fridge for scraping off what you need, it also makes a GREAT Garlic Bread.

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