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Season the steak: Rub the Ribeye steak on all sides with Blackstone Steakhouse and Blackstone Blackened seasoning.
Preheat the Blackstone Griddle: Set your Blackstone Griddle to medium-high heat and add a bit of olive oil. Cook the seasoned steak on each side for 3-4 minutes. Pro-Tip: For a full sear around the beef, sear the edges for a minute each. Once cooked, remove the steak from the heat and let it rest for 5 minutes.
Prepare the glaze: In a mixing bowl, whisk together the honey, lemon juice, and fresh thyme to dissolve the honey. Add the Blue Moon beer to the mixture.
Cook the onions: While the steak is resting, cook the sweet onions in the leftover beef fat and seasoning for 2-3 minutes.
Cut and glaze the steak: Cut the rested steak into large, bite-sized chunks. If desired, remove any excess fat. Add the steak chunks to the griddle along with the cooked onions.
Glaze the steak: Pour half of the glaze over the steak and onions and toss to evenly coat. Cook for 1 minute, then add the remaining glaze over the top and toss again. Cook for an additional minute.
Serve: Plate the glazed beef family-style and serve with toothpicks alongside an ice-cold Blue Moon beer.
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