Ribeye Steak with Garlic Rosemary Butter

This Blackstone Ribeye Steak recipe uses a hot griddle to create a browned crust while the center cooks to your preferred level of doneness.

Ingredients

• 4 ribeye steaks
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 tablespoons oil
• 2 tablespoons butter

Instructions

1. Preheat the Blackstone griddle over high heat to approximately 500°F. Pat the ribeye steaks dry and allow them to come toward room temperature. Mix the salt, pepper, and garlic powder, then season the steaks evenly.
2. Spread the 2 tablespoons of oil over the hot Blackstone surface. Place the seasoned ribeye steaks on the griddle and cook without moving them for about 2–3 minutes to develop a browned crust.
3. Gently lift and flip the steaks with tongs. If a steak is still sticking firmly, allow it to cook a little longer before turning. Cook the second side for another 2–3 minutes.
4. Reduce the Blackstone to medium heat and continue cooking the steaks until they reach your preferred internal temperature. Check the thickest part from the side with an instant-read thermometer.
5. Top each cooked steak with approximately 1/2 tablespoon of butter and allow it to melt over the meat. Remove the steaks from the griddle and let them rest for 5 minutes.
6. Serve the ribeye steaks warm after resting. Use the following temperatures as the supplied doneness guide: 120°F rare, 130°F medium rare, 140°F medium, 150°F medium well, and 160°F well done.

Nutrition

Calories: 586 cal · Carbohydrates: 1 g · Protein: 46 g · Fat: 45 g · Fiber: 1 g · Sugar: 1 g