5 Easy Steak Tricks for Your Blackstone Griddle!
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
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• Heifer Dust Seasoning:
• Griddle Temperature Magnet:
• Meat Doneness Magnet:
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Matthew Hussey
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Thomasville, NC 27361
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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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OMG, I never knew it was possible to cook a steak outside without a beer in your hand. Learn something new everyday.
How long do you let a steak rest? I understand the reason for doing it but a cold steak is not very appetizing.
Wow those steaks 🥩 🥩 look so delicious. Great job Hussey. And those are great tips. Have an awesome day tomorrow.
I have a blackstone but I miss my old charcoal grill especially for steaks and burgers
Hussley!!
Great video on the fundamentals of cooking a tasty steak!
Mouth watering result!!
Did Maggie get a bite?
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!!!
Thank you! I’m ready to try cooking a steak on my Blackstone. Your tips are amazing !
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
Great method Matt – Rapid flips for even cooking. – Cheers!
I like my done med well, but what you did is beautiful. You always make everything look amazing.
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.
That's how I cook my steaks, flip often.
Hussey……..nothing more to say…………..You DA Man !!!!!
I think we will be having steak one night this week!
Wife would not eat it
Rib eyes are the best period. You need that marbling for flavor.
Thanks for the Tips. Now to run to wall mart, grab some steaks and dust off the Blackstone. Yummy
I’m in NC is there a store that carries the heifer spice ?
Love those fans, where did you get them.
Great tips for those ribeye steaks!! Must have been a heavy fly day to have both fans running.
Great tips! Another problem with the "flip once method" is the steak will curl up and not lay flat.