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Prepare the steaks in advance by salting them on both sides (¼ teaspoon of salt per pound of steak). This helps draw out moisture from the steaks and allows the salt to penetrate. Let the steaks rest uncovered in the fridge for up to 24 hours.
Remove the steaks from the fridge about an hour before cooking. Blot any moisture from the steaks using a paper towel.
Preheat the griddle to a temperature of 500 degrees or higher.
Season the steaks with Blackstone Blackened Steak seasoning on both sides and the edges.
Add a little high-temperature oil to the griddle.
Place the steaks on the griddle and flip them every 45 seconds to 1 minute. This prevents "banding" and ensures even cooking. Remove the steaks when they reach an internal temperature of 125 degrees and let them rest on a cutting board for 5 minutes.
While the steaks are resting, turn off the griddle burners and add the half stick of butter, 4-5 garlic cloves, and sprigs of rosemary and thyme to the griddle. Let them cook until they become fragrant, which takes about 2-3 minutes.
Use a spatula to remove the herb butter from the griddle and pour it over the steaks.
Cut, serve, and enjoy your delicious steak!
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