How to Cook the Perfect Blackstone Steak

Learn how to cook the perfect Blackstone steak with the best flavor, a delicious crust and so juicy.

This method of cooking steak on the Blackstone uses mustard as a binder for the steak. Season it well with your favorite seasonings, and place a pat of butter under the steak for the perfect crust. This steak comes out perfect every time!

We love using this method to cook our Blackstone steak and we don’t cook our steak any other way now! So delicious and juicy with the perfect crust and sear.

What is a binder for meat?

A binder for meat is a simple ingredient used to help seasonings and spices adhere more effectively to the surface of the meat before cooking. While it doesn’t always add flavor itself, it plays a crucial role in creating an even, flavorful crust, especially when grilling or searing.

Common binders include mustard, oil, mayonnaise, or even sauces like Worcestershire or hot sauce. Mustard is particularly popular because it creates a tacky surface without overpowering the flavor of the meat, and it helps form that beautiful golden crust many home cooks aim for. Using a binder is an easy way to elevate your seasoning game and ensure your rubs stay put during the cooking process.

Will I be able to taste the Mustard on the Steak?

One of the most common questions about using mustard as a binder for meat is whether you’ll be able to taste it after cooking, and the answer is no. Mustard is used not for its flavor, but for its texture. It creates a slightly tacky surface that helps seasonings stick to the meat more effectively, resulting in a more flavorful crust.

During the cooking process, the mustard flavor cooks off entirely, leaving behind no noticeable taste. Even if you’re not a fan of mustard, you can confidently use it as a binder and it enhances the texture and seasoning without altering the flavor of your finished dish.

I feed this steak to my very picky mustard hating children weekly, they LOVE it and do not taste the mustard at all.

Frequently Asked Questions for Blackstone Steak:

1. What kind of steak works best for this recipe?
Ribeye, New York strip, sirloin, or filet mignon are all great choices. Look for cuts that are at least 1 to 1.5 inches thick for best results on the griddle.

2. Do I really need to bring the meat to room temperature?
Yes! Letting the steak sit out for 30-60 minutes before cooking helps it cook more evenly and prevents the outside from overcooking while the inside remains cold.

3. Why do you use mustard as a binder? Will it affect the flavor?
Mustard helps the seasoning stick to the meat and promotes a flavorful crust. Don’t worry, you won’t taste the mustard once the steak is cooked.

4. What’s the best way to tell when the steak is done?
Timing is a great guide (see cook times in the recipe), but for precision, use a meat thermometer:

• Rare: 120-125°F
• Medium Rare: 130-135°F
• Medium: 140-145°F
• Medium Well: 150-155°F
• Well Done: 160°F+

5. Why do you drop the heat before adding the steak?
Starting the Blackstone on high heat preheats the griddle quickly. Dropping it to low before adding the steak prevents burning and allows for a more controlled, even sear.

6. Why do you cook the steak in butter?
Adding butter just before placing the steak on the griddle enhances the crust and adds rich flavor. It also helps achieve that perfect golden-brown sear.

7. Can I use this method on a regular grill or pan?
Yes! While the Blackstone offers a large, flat cooking surface, you can follow the same prep and timing on a cast iron skillet or traditional grill with excellent results.

8. Should I rest the steak after cooking?
Absolutely. Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute and keeps the steak tender and flavorful.

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