Eightyrecipes
Blackstone Ribeye Steaks
Ribeye steaks seared on a hot Blackstone griddle, then basted with garlic and rosemary butter for a deep crust and juicy centre.
Ingredients
- 3 ribeye steaks
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon onion powder (3 g)
- 1 teaspoon kosher salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 2 tablespoons butter (28 g)
- 4 garlic cloves smashed
- 2 sprigs fresh rosemary
Instructions
- Preheat the Blackstone griddle to medium-high heat.
- Pat the steaks dry with paper towels.
- Rub both sides with olive oil.
- Season with garlic powder, onion powder, salt, and pepper.
- Place the steaks onto the hot griddle.
- Cook for 4 to 5 minutes on the first side.
- Flip and cook for another 4 to 5 minutes for medium-rare, or longer to your preferred doneness.
- Add the butter, garlic cloves, and rosemary beside the steaks.
- Spoon the melted butter over the steaks during the final minute of cooking.
- Remove the steaks and allow them to rest for 10 minutes before serving.
Notes
Nutrition values are an estimate. Times are for steaks about 1 inch thick; adjust for thicker or thinner cuts. Medium-rare is approximately 135°F (57°C) after resting. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition is an estimate, calculated automatically.
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