Blackstone Steak with Herb Butter

introduction

This Blackstone Steak with Herb Butter is simple and full of flavor. You heat the griddle, sear the steak, and top it with melted herb butter. The steps are easy for cooks of all levels. For a sweet finish, try a classic dessert like carrot cake with cream cheese frosting after your meal.

why make this recipe

You get a great sear from the Blackstone griddle and rich flavor from the herb butter. It cooks fast. The butter and herbs add a fresh, savory taste. This recipe works with many steak cuts and needs few ingredients.

how to make Blackstone Steak with Herb Butter

Use high heat and watch the steak. Salt and pepper bring out the beef taste. Add butter, garlic, and herbs near the end so the flavors melt together. Baste the steak with the herb butter for a glossy finish.

Ingredients :

• Steak (your choice of cut)
• Salt
• Pepper
• Butter
• Fresh herbs (such as thyme, rosemary, or parsley)
• Garlic (optional)

Directions :

1. Preheat your Blackstone griddle to high heat.
2. Season the steak with salt and pepper on both sides.
3. Place the steak on the griddle and sear for 4-5 minutes on each side for medium-rare, or to your desired doneness.
4. In the last minute of cooking, add butter, garlic (if using), and herbs to the griddle, allowing the butter to melt.
5. Baste the steak with the herb butter.
6. Remove steak from the heat, let it rest for a few minutes, then slice and serve.

how to serve Blackstone Steak with Herb Butter

Slice the steak against the grain. Spoon extra herb butter over the slices. Serve with simple sides like grilled vegetables, a salad, or roasted potatoes. For dessert after the meal, you might enjoy carrot cake with cream cheese frosting.

how to store Blackstone Steak with Herb Butter

Let the steak cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan with a little butter or in the oven at low heat to keep it tender.

tips to make Blackstone Steak with Herb Butter

• Pat the steak dry before seasoning for a better sear.
• Let the steak rest at room temperature for 20–30 minutes if it was in the fridge.
• Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
• Don’t crowd the griddle; cook one or two steaks at a time for best browning.
• Baste quickly in the last minute to keep herbs fresh and bright.

variation (if any)

• Add a splash of lemon juice to the herb butter for brightness.
• Swap fresh herbs: use parsley, basil, or tarragon for different flavors.
• Make a garlic-heavy butter for stronger taste.
• Try compound butter by mixing softened butter with herbs, then chilling and placing slices on hot steak.

FAQs

Q: What cut of steak works best?
A: Ribeye, strip, and sirloin all work well. Choose what you like.

Q: How do I know when the steak is done?
A: Use a meat thermometer or check by touch. 130°F is medium-rare.

Q: Can I use a pan instead of a Blackstone griddle?
A: Yes. Use a heavy skillet or cast-iron pan on high heat and follow the same steps.

Conclusion

This Blackstone Steak with Herb Butter is quick, savory, and simple to make. If you want another take on butter-topped steak, see a related recipe for Garlic Butter Steaks – From Michigan To The Table.