Our Blackstone Sirloin Cap Steak recipe uses a tender top sirloin cap, simply seasoned with salt and pepper and seared in butter on a Blackstone griddle. Paired with marinated and grilled portabella mushrooms, this is one of the best—and easiest—meals to come off a flat top.
Blackstone Sirloin Cap Steak Recipe
Blackstone-cooked steaks are some of my favorites. There’s something special about a well-seared crust and a tender interior, and a flat top does both exceptionally well.
There’s a lot of debate online about whether you should cook steaks on a griddle versus over flame. I’m a big fan of wood-fired and charcoal-grilled steaks, but that doesn’t mean excellent steaks can’t be made on a flat top. When prepared correctly, a cast iron pan or flat-top griddle will deliver fantastic results—great crust, juicy interior, and deep, beefy flavor.
Why You’ll Love This Recipe
- Bold griddle-seared flavor — intense crust and a tender interior from high-heat searing.
- Minimal seasoning, maximum impact — salt, pepper, and butter let the beef shine.
- Quick and straightforward — very little prep and only a few practical steps.
- Impressive for guests — looks and tastes gourmet without complicated techniques.
- Adaptable cooking methods — use a direct sear on the griddle or a reverse sear for more control.
60+ Incredible Blackstone Recipes
Recipe Shopping List
If you’re wondering whether you need extra groceries, here’s a quick shopping list. For exact amounts, refer to the recipe card below.
- Top sirloin cap steak — the main cut: flavorful and tender when cooked properly.
- Salt — to season and enhance the beef.
- Pepper — for a little bite and savory balance.
- Butter — enriches the steak and helps develop a golden crust while basting.
More great BEEF recipes here!
How To Make This Recipe
Below is a clear overview of the process. Use the full recipe card at the bottom when you cook.
- Preheat the griddle. Heat your Blackstone to medium-high so it’s ready for a strong sear.
- Season the steak. Generously season both sides with salt and pepper.
- Sear the steak. Place the steak on the hot flat top and leave it undisturbed until a deep crust forms.
- Add butter and baste. Drop butter beside or on the steak, flip, and baste as it finishes cooking.
- Rest and slice. Let the steak rest several minutes off the heat before slicing to retain juices.
More Blackstone Recipes here!
Recipe Tips
- Don’t run the griddle at maximum temperature. High heat is good for a sear, but full blast can overcook the outside before the center reaches the right temperature.
- Use plenty of butter for flavor and better crust development. It’s not optional here—use it generously.
- Leave the steak alone while it sears. Frequent flipping prevents the crust from forming.
- A reliable meat thermometer is essential. It’s the best way to achieve the desired doneness consistently.
Featured Review
“Great recipe. Tastes really good, and easy to make. You can’t go wrong!!”
– Lisa
Get my easy Side Dish recipes!
Serve This With…
This steak pairs with many sides. We served it with marinated mushrooms cooked on the flat top; they were outstanding and worth trying. I’ll share a full mushroom recipe separately, and below you’ll find a simple version after the steak directions.
Other great options: Homemade Caesar pasta salad, grilled zucchini, creamy noodles, simple pellet-grill potatoes, or homestyle mac and cheese—each makes a satisfying plate alongside this steak.
Pin For Later
Yield: 6 servings
Blackstone Top Sirloin Cap Steak
Our Blackstone Top Sirloin Cap Steak is tender, flavorful, and simple to cook. Butter, salt, and pepper are all you need to make an outstanding steak on your griddle.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
- Top sirloin cap steak
- Salt
- Pepper
- Butter
Instructions
Direct Sear Method
- Preheat the Blackstone to medium heat. Season the steak with salt and pepper and place it on the hot surface.
- Leave the steak untouched for several minutes to allow a crust to form. Add a dollop of butter beside the steak while it cooks.
- Flip the steak and let the other side develop a crust.
- Continue adding butter and turning as needed until the steak reaches your desired temperature. For medium-rare, remove when the internal temperature is around 125°F, then rest before slicing.
Reverse Sear Method
- Season the steak and place it in a smoker or low-temperature oven at about 180°–200°F until the internal temperature is about 120°F (about an hour, depending on thickness).
- Remove the steak, then sear it on a preheated flat-top griddle at medium-high to high heat for 2–3 minutes per side to build a crust.
Recommended Products
Note: Some recommended tools and equipment are shown for convenience.
- Blackstone 36″ Griddle
- Blackstone Pellet Smoker
Nutrition Information
Yield: 6 | Serving Size: 1
Amount per serving: Calories 631; Total Fat 42g; Saturated Fat 16g; Trans Fat 0g; Unsaturated Fat 19g; Cholesterol 220mg; Sodium 215mg; Carbohydrates 0g; Fiber 0g; Sugar 0g; Protein 59g.