Name: Perfect Steak
Prep time: 15 min
Total time: 15 min
Yield: 2-3
Ingredients: 2 large ribeye steaks (or your preferred cut); Salt (about 1/4 tsp per pound, for dry brining); Blackstone Essential Blend; Blackstone Blackened Steak Seasoning; 2–3 tbsp butter; 2–3 cloves garlic, smashed; Optional: fresh thyme or rosemary

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Matt Hussey Meat & Seafood Steak

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Perfect Steak

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Author: Matt Hussey
Prep Time: 15 minutes
Servings: 2-3

Ingredients

2 large ribeye steaks (or your preferred cut)
Salt (about 1/4 tsp per pound, for dry brining)
Blackstone Essential Blend
Blackstone Blackened Steak Seasoning
2–3 tbsp butter
2–3 cloves garlic, smashed
Optional: fresh thyme or rosemary

Directions

Choose steaks with good marbling for the best flavour. Ribeye is ideal due to its higher fat content.
Place steaks on a rack and pat dry with paper towels. Let them air dry for a better crust.
Optional: Dry brine by salting the steaks and placing them uncovered in the fridge for 2–24 hours.
Season the steaks and leave at room temperature for about 15 minutes before cooking.
Preheat your Blackstone griddle to medium-high to high heat.
Place steaks on the griddle. If they are thick, start by rendering the fat on the edges.
Flip the steaks every 30–45 seconds to promote even cooking and build a crust.
Move the steaks around the griddle to avoid hot spots and ensure even searing.
Cook until the internal temperature reaches 105–110°F.
Reduce the heat, then add butter, garlic, and optional herbs. Baste the steaks with the melted butter.
Remove the steaks once they reach 125–130°F for medium rare.
Rest on a wire rack for 10–15 minutes.
Slice, spoon over any resting juices, and serve.
Moisture is the enemy. Dry steaks give you a better crust.
Flip often. Don’t rely on the “flip once” myth.
Move steaks around for consistent heat.
Always rest your steak to retain juices.
Use a thermometer to avoid overcooking.

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