Today we’ll show you how to cook a ribeye on the Blackstone griddle so it tastes like a restaurant steak. Fire up the griddle, bring out a quality ribeye, and follow these straightforward steps to achieve a great crust, juicy interior, and impressive flavor right at home.
Blackstone Griddle Ribeye
Cooking steaks on a flat top griddle is a classic restaurant technique. The large, even surface of a Blackstone griddle is ideal for developing a rich crust while maintaining control over doneness. While grilled steaks are excellent, the Blackstone offers intense direct contact and steady heat similar to cast-iron cooking, which works wonderfully for ribeye.
A ribeye is a richly marbled, flavorful steak that performs well with high-heat searing. This method works for many steak cuts, but here we focus on ribeye to highlight the flavor and texture that make it special.
Recipe Shopping List
Before you start, gather the essentials. For exact quantities, see the recipe card below.
- Ribeye steak (1 or more, depending on servings)
- Steak seasoning or coarse salt and freshly ground black pepper
- Butter (preferably unsalted)
- Fresh garlic (optional, for basting)
- An instant-read thermometer (strongly recommended)
How To Make This Recipe
The overview below shows the basic flow. Use the full recipe details and step-by-step instructions before you cook.
- Season & Preheat – Preheat your griddle to medium to medium-high heat. Season the ribeyes generously with salt and pepper on both sides.
- Sear & Butter – Place a tablespoon of butter on the hot griddle, then immediately place the steak on top. Let it sear without moving to build a proper crust.
- Flip & Monitor Temp – After the first side is well browned, add more butter and flip. Use an instant-read thermometer in the thickest part of the steak to monitor internal temperature; remove from heat when you reach the pull temperature for your desired doneness.
- Rest & Serve – Let the steak rest 5–10 minutes before slicing to let juices redistribute.
Easy Ribeye Steak Recipe
Ribeye is not a budget cut, but it rewards careful cooking. Its marbling gives rich flavor and tenderness, so use simple ingredients and precise timing to highlight the meat. The most useful tool you can own for perfect steaks is a fast, accurate instant-read thermometer. Practice pulling steaks to temperature rather than relying on time alone—this ensures consistent results.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MEDIUM-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
Tips For Success
- Leave it alone while searing. Resist the urge to flip or move the steak too frequently. A stable surface and an undisturbed steak develop the best crust.
- Use butter for flavor. Adding butter during the sear and after flipping enhances crust color and mouthfeel. Baste briefly with garlic if you like extra aromatics.
- Cook to temperature, not time. Thin steaks and thick steaks vary widely; trust your thermometer and target pull temperatures for consistent doneness.
- Rest before slicing. Allow the steak to rest for at least 5 minutes to retain juices and flavor.
Recipe FAQ
What’s the best place to buy ribeye?
Local butcher shops and farmer sources are excellent for high-quality ribeye. If you use a subscription meat service or specialty retailer, choose well-marbled steaks labeled for flavor and quality.
How long should you cook a ribeye?
Never rely solely on the clock. Cook to temperature using an instant-read thermometer. With practice you will also learn to judge doneness by feel.
What seasoning works best for a flat-top ribeye?
Simple salt and freshly ground black pepper highlight the natural flavor of ribeye. Because the cut is thick and rich, don’t be shy with salt—season generously so the steak tastes balanced.
Serve This With
Pair ribeye with classic sides to complete the meal. Here are some favorite options:
- Loaded baked potatoes or baked potato salad
- Grilled asparagus
- One-pot creamy pasta or parmesan noodles
- Fresh salad with seasonal fruit and a red wine vinaigrette
- Smoked or roasted hasselback potatoes
Blackstone Griddle Ribeye
This classic ribeye method is simple and reliable on a Blackstone griddle. Follow the steps below for a perfectly seared steak with a juicy interior.
Prep Time: 5 minutes Cook Time: 8 minutes Total Time: 13 minutes
Ingredients
- 4 tablespoons butter
- 1 ribeye steak (adjust to serve)
- Steak seasoning or coarse salt and black pepper
- 2 cloves garlic (optional)
Instructions
- Preheat the griddle over medium heat for 10–15 minutes so the surface is evenly hot. Season both sides of the steak generously with salt and pepper.
- Put a tablespoon of butter on the griddle and immediately place the steak on top. Leave it undisturbed for about 4–5 minutes to develop a crust. Place garlic on the griddle to aromatize if desired and baste the steak lightly.
- Using tongs, lift the steak, add more butter to the griddle, and flip to sear the other side.
- Check the internal temperature with an instant-read thermometer and remove the steak when it reaches your target pull temperature (see temperature chart above). For many cooks, 125°F pull yields a medium-rare finish.
- Let the steak rest for 5–10 minutes before slicing to allow juices to redistribute. Slice against the grain and serve.
Recommended Tools & Products
Helpful items include a fast instant-read thermometer, a quality griddle, a sharp carving or chef knife, and locking kitchen tongs for safe handling.
Nutrition Information (per serving)
Amount per serving (estimate):
Calories: 511 · Total Fat: 43g · Saturated Fat: 23g · Trans Fat: 1g · Unsaturated Fat: 16g · Cholesterol: 168mg · Sodium: 388mg · Carbohydrates: 0g · Protein: 29g
Nutrition data is an estimate.