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4-6
15 minutes
20 minutes
Preheat your Blackstone griddle to high heat until it's smoking hot.
Pat dry the thick Ribeye steak with a paper towel to remove any moisture. This helps achieve a good sear. Lightly coat the steak with olive oil and generously season it with Blackstone Steakhouse seasoning.
Once the griddle is smoking hot, add a little olive oil to the griddle and place the steak on it. Sear the steak on all sides, flipping it every two minutes. Additionally, sear the sides by leaning the steak against the edge of the Blackstone. The total cooking time will be about 5-6 minutes, resulting in a rare inside. Remove the steak and let it rest for 3-4 minutes.
While the steak is resting, prepare the marinade. In a large bowl, combine 1/2 cup of balsamic vinegar, 2-3 tablespoons of soy sauce, 2 tablespoons of Ponzu, 1 tablespoon of honey, 1 tablespoon of garlic paste, a pinch of crushed red pepper flakes, and coarse black pepper. Stir well to incorporate the honey and garlic paste. Set aside.
Remove the seeds and pith from a green bell pepper and dice it into larger pieces that are about the same size as the steak bites.
After the steak has rested, cut it into large bites, approximately 1.5 inches thick. The steak should still be rare inside. This will allow for a medium cook when we reintroduce it to the griddle with the glaze, keeping the steak tender and juicy.
Before adding the steak back to the griddle, add the diced bell peppers to the area where you cooked the steak earlier. There should be beef fat and olive oil left for the peppers to cook in. After about two minutes, push the peppers aside and place the steak bites back on the griddle. Make sure the heat is still smoking hot for a quick sear and glaze. After about 60 seconds, you should see a sear developing on all sides of the steak bites. Toss them every 20-30 seconds. Bring the bell peppers back over and pour some of the glaze over the steak bites. The glaze will quickly reduce and coat the steak. Toss occasionally and add another layer of glaze to reduce over the steak and bell peppers.
To plate, place the steak and bell peppers in a large shallow serving dish or plate. Drizzle a little more of the glaze over the dish, sprinkle with Blackstone Steakhouse seasoning and fresh chopped Italian parsley for garnish. Serve with toothpicks and enjoy!
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