Make a juicy ribeye steak on the Blackstone griddle: tender, flavorful, and simply seasoned with salt and pepper then finished with a pat of butter. Cooking on a flat top gives an even sear and lets you prepare sides alongside the steak for a complete meal.
Ribeye on the Blackstone Griddle
Cooking a ribeye on a Blackstone griddle is one of the best ways to get a juicy, evenly cooked steak with a great char. The flat top surface also makes it easy to cook vegetables and other sides at the same time, keeping everything warm and flavorful.
Why you’ll love this Blackstone steak recipe
- Consistent results: The flat top prevents flare-ups from fat dripping through grates, so your steak cooks evenly and develops a beautiful crust without unexpected burning.
- Versatile for any occasion: This method works for date nights, camping, tailgates, or backyard barbecues. The Blackstone is ideal for feeding a small group or a crowd.
- Low carb and keto-friendly: A typical serving is low in carbohydrates and high in protein and fat, making it suitable for low-carb or keto eating styles. Adjust portions and sides to meet your dietary goals.
Ingredients
- 2 pounds boneless ribeye steak (or adjust to the number and size of steaks you plan to cook)
- Coarse salt and black pepper (to taste)
- Optional: garlic powder
- Optional: 1 tablespoon grass-fed unsalted butter per steak
- Avocado oil for the griddle (use a high smoke-point oil for high-heat cooking)
Tips & tricks for cooking steak on the Blackstone griddle
Steaks vary by cut and quality. Grass-fed ribeyes often have a deeper red color and slightly yellow-tinged fat due to beta-carotene in pasture diets; both are normal and delicious.
Let steaks sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly and improves the final texture. For thick cuts, allow extra cooking time and consider searing the sides briefly.
If you don’t have ribeye, other steaks like New York strip, T-bone, or filet mignon also work well on a flat top.
Tools
- Blackstone griddle or other flat-top grill (a large cast iron skillet can be used as an alternative)
- Tongs and an instant-read meat thermometer
- Paper towels and a small bowl for oil/butter
How to cook a steak on a Blackstone griddle
- Remove the ribeye from the refrigerator and let it sit at room temperature for about 30 minutes.
- Pat the steak dry with paper towels, then season generously with coarse salt and black pepper (and garlic powder if desired).
- Preheat the Blackstone griddle to medium-high heat until it’s very hot.
- Add a thin layer of avocado oil to the hot griddle to coat the surface.
- Place the ribeye on the griddle and cook 3–4 minutes per side for medium-rare, adjusting time for thickness and preferred doneness.
- Use an instant-read thermometer to check the internal temperature: remove at 133–135°F for medium-rare, about 140°F for medium, and around 150°F for medium-well.
- Let the steak rest 5 minutes before slicing. Optionally top with a pat of butter, sautéed mushrooms, onions, or blue cheese crumbles.
Steak temperatures
- Medium rare: 133–135°F
- Medium: ~140°F
- Medium well: ~150°F
Stovetop directions
If you don’t have a griddle, use a large cast iron skillet. Preheat the skillet over medium-high heat, add avocado oil once hot, then sear the seasoned steak 3–4 minutes per side (depending on thickness). Check doneness with a thermometer and allow the steak to rest before serving. You may need to cook one steak at a time depending on skillet size.
What to serve with a griddled ribeye
This steak pairs well with many sides. For a low-carb meal cooked all on the griddle, try asparagus, Brussels sprouts with bacon, or zucchini. Other great options include mashed cauliflower or broccolini. Vegetables cooked alongside the steak pick up extra flavor from the griddle.
How to store
Store leftover steak in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage—up to 3–6 months—wrapped tightly to avoid freezer burn.
How to reheat
Microwave leftovers briefly on high for about 90 seconds, or reheat in an air fryer at 360°F for 3–4 minutes for better texture. You can also rewarm gently on the griddle over medium heat.
What to do with leftover ribeye
Leftover ribeye makes excellent sandwiches and bowls. Try slicing it thin for a Philly-style cheesesteak: sauté sliced bell peppers and onions on the griddle, melt provolone or American cheese over the veggies, warm the steak slices, toast hoagie rolls on the griddle, and assemble. For a quick weeknight meal, toss sliced steak into salads, tacos, or stir-fries.
More easy Blackstone recipes to enjoy
- Teriyaki chicken tenders on the Blackstone
- Lemon garlic shrimp on the Blackstone griddle
- Teriyaki chicken thighs on the Blackstone
- Pork chops on the Blackstone griddle
FAQs
Approximately 3–4 minutes per side for medium-rare, but time varies with thickness. Use a thermometer to confirm doneness.
Preheat the griddle to medium-high heat. Cooking at a lower setting will take longer and may reduce the sear.
Yes, use a high smoke-point oil like avocado oil for steaks. For recipes with a marinade, oil may not be necessary.
Absolutely. Steaks cook evenly, develop a great crust, and stay juicy when prepared on a flat top.
Ribeye on the Blackstone Griddle
Equipment
- Blackstone griddle (or large cast iron skillet)
- Instant-read thermometer
Ingredients
- 2 pounds ribeye steak, boneless
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
- 1 tablespoon butter (optional, grass-fed preferred)
- Avocado oil for the griddle
Instructions
- Remove steaks from the fridge and let sit about 30 minutes to reach room temperature.
- Pat dry and season with salt and pepper.
- Preheat the griddle to medium-high.
- Add avocado oil to the hot surface.
- Sear the ribeye 3–4 minutes per side for medium-rare, adjusting for thickness.
- Check internal temperature: 133–135°F for medium-rare, ~140°F for medium, ~150°F for medium-well.
- Let rest 5 minutes before slicing and serving.
Notes
Optionally top with butter, onions, mushrooms, or blue cheese crumbles. Resting the steak after cooking ensures juicier slices.
Nutrition (per serving)
Calories: 994 kcal • Carbohydrates: 0.2 g • Protein: 91 g • Fat: 70 g