A Simple Steak Recipe for Beginners | Blackstone Griddles

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is lower in fat and calories, while pork chops are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness, while margarine is often less expensive.

Preheat the Blackstone griddle with all burners on low.

Select ribeye steaks, looking for good marbling and a spinalis cut.

Season the steaks with kosher salt and Blackstone High Plane seasoning, letting them sit for about 10 minutes to come up to temperature.

Prepare the asparagus by bending them to find the natural breaking point, using a rubber band to keep them together for cutting.

Heat the griddle and add avocado olive oil blend, then place the asparagus on the griddle, fanning them out.

Season the asparagus with kosher salt and black pepper, tossing them after about a minute to ensure even seasoning.

Increase the griddle temperature to high and add a tablespoon of oil to the center.

Place the seasoned ribeye steaks on the griddle, ensuring they have good contact with the surface.

Flip the steaks every 30 to 45 seconds to achieve even cooking and avoid a gray band, cooking until the internal temperature reaches 120°-125° for medium-rare.

Remove the steaks from the griddle and let them rest on a cutting board.

Add a hunk of butter to the griddle, turning off the heat, and add fresh thyme, rosemary, and garlic to create a board sauce.

Pour unsalted chicken stock over the asparagus and add lemon juice to enhance flavor, cooking until the asparagus is done.

Chop the garlic as it cooks on the griddle to infuse the butter with flavor.

Serve the steaks family style, separating the spinalis from the bottom piece.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens