Ribeye steak with garlic rosemary butter

Cooking steaks at home that rival those from restaurants is simple with Blackstone Ribeye Steak. You season and cook the steaks on your Blackstone.

The preparation time is ten minutes.

Cooking time: six minutes

Twenty-one minutes overall

4 Ribeye Steaks served

Ingredients

1. One teaspoon each of pepper,
2. salt, and
3. garlic powder
4. Twice as much oil
5. 2tbsp butter

DIRECTIONS:

1. Heat the Blackstone griddle to a high temperature (around 500 degrees Fahrenheit). For the steaks to sear well, the griddle needs to be hot.

• Verify that the steaks are room temperature and dry. In a small bowl, mix the garlic powder, salt, and pepper. Next, apply the spice mixture to each steak, about ½ of it at a time.
• Drizzle the Blackstone grill with oil.
• The steaks should be placed on top of the heated oil on the Blackstone grill. To ensure a nice sear on the steaks, leave them to cook for two to three minutes without moving them.
• Next, carefully raise and flip the steak using tongs. The steaks require additional time and are not yet ready to flip if they are still clinging to the grill.
• Turn the steaks over onto a different area of the grill. After that, grill the steaks for a further two to three minutes to sear the other side.
• Next, lower the Blackstone grill’s temperature to medium. Cook the steaks until they reach your desired doneness.
• Check with a quick read meat thermometer. the temperature of the steak. The internal temperature of each steak preference is listed in the recipe notes.
• Next, place about ½ tablespoon of butter on top of each steak and let it to melt into the meat.
• The steak is ready to be served warm after 5 minutes of resting. Enjoy!

NOTES FOR RECIPE

• The most accurate method of determining the doneness of a steak is to place an instant read thermometer into its thickest area. Apply this through the steak’s side rather than its top.
• Doneness of Steak:
• Uncommon: 120°F, cool to warm red core
• In between Uncommon: 130°F, warm red core
• 140°F, hot pink center on medium
• In between 150°F, with a mostly brown center
• Excellent – 160°F, deep brown in hue

For this recipe, any type of steak will work.