Ribeye on the Blackstone Griddle

a medium rare ribeye steak that has been sliced on a white plate with a side of broccoli topped with butter.

Ribeye on the Blackstone Griddle

Make a juicy Ribeye Steak on the Blackstone Griddle. Melt in your mouth perfectly tender ribeye on the flat top grill. Simply seasoned with salt and pepper and topped with butter.

Course Entree

Cuisine American

Keyword blackstone ribeye, blackstone steak, ribeye on the blackstone

Prep Time 1

Cook Time 8

Total Time 9

Servings

Calories 994kcal

Author Lara Clevenger, Registered Dietitian

Equipment

blackstone griddle

Ingredients

2 pounds ribeye steak boneless
½ teaspoon coarse salt
¼ teaspoon black pepper
1 tablespoon butter grass-fed
Avocado oil for griddle

Instructions

Remove your ribeye from the fridge and let it come to room temperature (about 30 minutes)
Season your ribeye with salt and pepper
Preheat your Blackstone Griddle to medium high heat
Add avocado oil to your griddle once the griddle is hot
Cook the ribeye for 3-4 minutes on each side for medium rare (this time is variable depending on thickness of the steak).
Check the internal temperature of the ribeye, for medium-rare remove the steak once the internal temperature is 133-135F. For medium an internal temperature of 140F, internal temp of 150 for medium well.
Let the steak rest for 5 minutes before cutting.

Notes

Steak temperatures

Medium Rare: internal temperature is 133-135F.
Medium: internal temperature of 140F,
Medium Well: internal temperature of 150

Optionally top with butter, onions or mushrooms or blue cheese crumbles.

Nutrition