Blackstone Steak Perfection: The Ultimate Guide to Juicy, Tender Results

Let’s talk steak, folks. I mean, who doesn’t love a perfectly cooked steak, right? That juicy, tender bite, the irresistible sear… It's a culinary masterpiece! But let's be honest, getting it right can be a bit of a gamble. You spend ages marinating, get all excited about the sizzling, and then… well, it's a bit of a let-down. I've been there, trust me. But fear not, my fellow steak enthusiasts! I've been on a mission to conquer the Blackstone and I'm here to share my secrets for achieving steak perfection. So, grab a beer, settle in, and let's get cooking!

(Part 1) Choosing Your Weapon: The Blackstone

First things first, you need the right tool for the job. And for me, that’s the Blackstone. Now, I know what you’re thinking – a flat top grill? Isn’t that a bit… basic? Hear me out. The Blackstone is like a blank canvas. It’s versatile, easy to use, and perfect for grilling, searing, and even cooking up a whole feast. I love the even heat distribution, the generous cooking surface, and the fact that it's portable. I mean, who doesn't love a good outdoor BBQ, right?

Why I Love the Blackstone

Here’s the thing. I've tried my fair share of grills over the years, but the Blackstone has won me over. It’s not just about the practicality, it’s about the experience. There's something truly satisfying about gathering around the Blackstone with friends and family, sharing stories, and enjoying delicious food cooked right there in front of you.

Choosing the Right Blackstone Model

Okay, so you’re convinced about the Blackstone. Now, which one do you choose? Well, it depends on your needs, your budget, and the amount of space you have. For me, the 36-inch model is perfect. It's spacious enough for a few steaks, some veggies, and maybe even a couple of burgers. If you're a big family or like to entertain, you might want to go for the 40-inch or even the 50-inch model. But remember, bigger isn't always better – it takes up more space and might be a bit overwhelming if you're just cooking for one or two.

• Small and Compact: The 22-inch Blackstone is perfect for solo cooks or couples. It's great for small spaces and easy to store away.
• Mid-Sized and Versatile: The 36-inch Blackstone is a good all-rounder, ideal for families and casual gatherings. It offers enough space for a variety of dishes without being too bulky.
• Large and In Charge: The 40-inch or 50-inch Blackstones are great for larger groups and entertaining, giving you plenty of space for all your grilling needs. They're perfect for parties and large family meals.

(Part 2) The Meat of the Matter: Selecting Your Steak

Right, so you've got your Blackstone, you’re ready to cook. But what about the steak itself? choosing the right cut is crucial. This is where personal preference comes in, but I’m a big fan of ribeye. It's got a good amount of marbling, which gives it a juicy flavour, and it's thick enough to cook to perfection. But hey, if you’re looking for something leaner, maybe a sirloin or a new york strip is more your style. And don’t forget about flank steak! It's a bit tougher, but it's full of flavour and great for slicing thin and grilling quickly.

Understanding the Grades

Now, let's talk about the different grades of beef. Here in the UK, we've got three main grades:

• Standard: This is the most common grade and generally a good all-rounder. It offers a decent flavour and is often the most affordable option.
• Prime: This is the higher grade and you'll find more marbling and a richer flavour. prime beef is known for its tenderness and buttery flavour.
• Organic: You'll often find this is more expensive, but it's produced with higher welfare standards and without artificial chemicals. Organic beef is a good choice for those who are conscious of ethical and sustainable practices.

Thickness Matters

When it comes to steak, thickness matters. A thinner steak will cook more quickly, while a thicker steak will need more time to reach the desired temperature. For Blackstone grilling, I recommend going for steaks that are at least 1 inch thick. This gives you plenty of time to get a nice sear on the outside while keeping the inside juicy and tender.

(Part 3) Preparing Your Steak for Blackstone Glory

Alright, you've got your Blackstone, you've got your steak, now it's time to get it prepped. This is where the magic happens, trust me. The preparation is crucial for achieving that perfect steak.

Seasoning is Key

Salt and pepper are your go-to seasonings for a simple, delicious steak. But let's face it, a little extra flavour never hurt anyone, right? For my Blackstone steak, I like to use a combination of salt, pepper, garlic powder, onion powder, and a touch of smoked paprika. You can get creative here and experiment with different spice blends – the world is your oyster! Just remember to season generously, both sides of the steak, and let it sit for at least 30 minutes before cooking. This allows the salt to draw out moisture and tenderise the meat. If you're feeling adventurous, try adding a pinch of chili flakes for a kick!

Marinating for Maximum Flavour

If you're feeling fancy, you can marinate your steak before grilling. This adds another layer of flavour and helps to keep the meat moist. There are endless marinades out there, but I love a simple combination of soy sauce, olive oil, garlic, and ginger. Just make sure you don't marinate for too long, as the acids in the marinade can make the meat tough. A couple of hours is usually enough.

For a more adventurous marinade, try adding a splash of balsamic vinegar, a touch of honey, or a few sprigs of fresh herbs. You can also use citrus juices, like lemon or lime, to create a bright and tangy flavour. Let your imagination run wild!

(Part 4) Mastering the Blackstone: Time to Grill!

Okay, time to get the Blackstone fired up! The beauty of the Blackstone is that it heats up quickly and evenly, so you can start cooking right away. But before you throw those steaks on, there are a few things to keep in mind.

Preheating is Paramount

Preheating your Blackstone is essential for a perfect sear. I aim for a temperature of around 400-450°F (200-230°C). You can use a meat thermometer or simply touch the surface - if it's hot enough, you'll feel it! A well-preheated Blackstone will ensure that your steak sears quickly and evenly, creating a delicious, crispy crust without overcooking the inside.

Oil Up for Success

Once your Blackstone is preheated, it's time to oil it up. A thin layer of oil will prevent your steak from sticking and help to create a nice sear. I use a high-heat oil like avocado oil or grapeseed oil for this.

The Art of the Sear

Right, the moment you've all been waiting for! It's time to sear those steaks. Place your steaks on the hot Blackstone, making sure there's enough space between them for even cooking. Don't touch them! Let them sear for 3-4 minutes per side, or until you get a nice, crispy crust. You'll know it's ready when you hear a gentle sizzle and see a beautiful brown crust forming.

(Part 5) Temperature Control: The Key to Steak Perfection

Now, here’s where things get interesting. We want a perfect sear, but we also want to make sure the steak cooks evenly and reaches the desired internal temperature. This is where temperature control comes in.

Understanding Internal Temperature

There are different levels of doneness, and it all boils down to the internal temperature. For a rare steak, you're looking at an internal temperature of 125-130°F (52-54°C). For medium-rare, it's 130-135°F (54-57°C). Medium is 140-145°F (60-63°C), and well-done is 150-160°F (65-71°C).

Using a Thermometer

The best way to check the internal temperature of your steak is with a meat thermometer. Insert it into the thickest part of the steak, avoiding the bone. Don't worry about getting too close to the surface, as that will only give you the surface temperature, not the internal temperature.

Adjusting the Heat

Once your steaks have achieved the desired sear, you can reduce the heat on the Blackstone. This helps to prevent overcooking. You can do this by adjusting the burner or by moving the steaks to a cooler part of the Blackstone.

If you're using a gas Blackstone, simply turn down the burner to a lower setting. If you have an electric Blackstone, you can adjust the temperature dial. Remember, it's better to undercook a steak than overcook it, as you can always cook it a bit longer if needed.

(Part 6) Resting is Essential

You've seared, you've cooked, and now it's time to rest. This might sound boring, but trust me, it's crucial. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavourful final product.

How Long to Rest

A good rule of thumb is to rest your steak for at least 5-10 minutes before slicing and serving. Cover the steak loosely with foil to keep it warm. This allows the juices to redistribute and prevents the steak from becoming dry and tough.

(Part 7) Serving Up Your Blackstone steak masterpiece

The big moment! Your steak has rested, it's time to slice and serve. This is where you can get creative and add your own personal touches.

Slicing Tips

For a beautiful presentation, slice your steak against the grain. This will make the meat more tender and easier to chew. Imagine biting into a steak that’s soft and melts in your mouth, rather than a piece of rubber!

side dish Inspiration

A good steak deserves great accompaniments. Here are a few of my favourite side dish ideas for Blackstone steak:

• grilled asparagus: Toss asparagus spears with olive oil, salt, and pepper, and grill them on the Blackstone until tender-crisp. The charred flavour of the asparagus complements the steak beautifully.
• Creamy mashed potatoes: The classic comfort food. Serve them alongside your steak for a comforting and satisfying meal.
• Roasted Vegetables: Get creative with your favourite veggies and roast them until tender. Try roasting Brussels sprouts, carrots, or sweet potatoes for a delicious side dish.
• Mac and Cheese: Because who doesn’t love a bit of mac and cheese? This cheesy delight is the perfect comfort food to go with your steak.
• grilled corn on the Cob: Nothing beats the taste of fresh, grilled corn. Simply remove the husks and grill until tender and slightly charred.
• potato salad: A classic summer side dish that goes great with steak. Make it with a tangy mustard vinaigrette or a creamy mayonnaise dressing.

Sauce Up!

A delicious sauce can elevate your Blackstone steak to new heights. Here are a few ideas:

• Mushroom Sauce: A rich and earthy sauce made with sauteed mushrooms, cream, and garlic. You can even add a splash of red wine to enhance the depth of flavour.
• Bearnaise Sauce: A classic French sauce made with egg yolks, butter, and tarragon. This creamy and tangy sauce is a perfect match for steak.
• Red Wine Sauce: A bold and tangy sauce made with red wine, shallots, and herbs. This sauce adds a touch of elegance to your steak.
• Peppercorn Sauce: A spicy and peppery sauce made with black peppercorns, cream, and butter. This sauce packs a punch and is perfect for those who enjoy a bit of heat.

(Part 8) Blackstone steak faqs

I know you've got questions, so let’s address some common ones.

What Temperature Should I Cook My Steak?

The temperature you cook your steak to depends on your personal preference for doneness. Here's a quick guide:

How Do I Know When My Steak is Done?

You can use a meat thermometer to check the internal temperature of your steak. You can also use the "touch test" – press on the centre of the steak. If it feels firm and bouncy, it's well-done. If it feels soft and springy, it's medium. And if it feels very soft and almost liquid, it's rare.

Can I Grill Different Cuts of Meat on My Blackstone?

Absolutely! The Blackstone is incredibly versatile. You can use it to grill everything from chicken and burgers to seafood and vegetables. It’s a great option for cooking up a variety of meals, all in one place.

Can I Use My Blackstone in the Winter?

Yes, you can use your Blackstone year-round. You can even get a Blackstone cover to protect it from the elements. A Blackstone is a fantastic addition to any backyard, allowing you to enjoy outdoor cooking all year long.

What Are Some Tips for Cleaning My Blackstone?

After every use, it's important to clean your Blackstone. Let it cool completely, then scrape off any food debris with a metal spatula. You can then wash it with soapy water and a sponge. Avoid using harsh chemicals, as they can damage the surface. To make cleaning easier, you can line the Blackstone surface with aluminum foil before grilling. This creates a barrier that prevents food from sticking and makes cleanup a breeze!

(Part 9) Blackstone Steak Perfection: A Final Word

So there you have it. My secrets to Blackstone steak perfection. It’s all about choosing the right cut, prepping it properly, and then mastering the art of the sear. Don't be afraid to experiment, get creative with your seasonings and sauces, and most importantly, have fun. And remember, a good steak is best enjoyed with good company, so gather your friends and family, fire up the Blackstone, and let the good times roll!