Hussey breaks down five simple tips to take your steak game to the next level, from choosing the right cut to building the perfect crust on the griddle. It’s all about dry steaks, high heat, and flipping often for an even medium rare finish. Finished with a rich garlic butter baste, this is steak done properly. Watch the full video on our YouTube channel. Ingredients 2 large ribeye steaks (or your preferred cut) Salt (about 1/4 tsp per pound, for dry brining) Blackstone Essential Blend Blackstone Blackened Steak Seasoning 2–3 tbsp butter 2–3 cloves garlic, smashed Optional: fresh thyme or rosemary Directions 1. Choose steaks with good marbling for the best flavour. Ribeye is ideal due to its higher fat content. 2. Place steaks on a rack and pat dry with paper towels. Let them air dry for a better crust. 3. Optional: Dry brine by salting the steaks and placing them uncovered in the fridge for 2–24 hours. 4. Season the steaks and leave at room temperature for about 15 minutes before cooking. 5. Preheat your Blackstone griddle to medium-high to high heat. 6. Place steaks on the griddle. If they are thick, start by rendering the fat on the edges. 7. Flip the steaks every 30–45 seconds to promote even cooking and build a crust. 8. Move the steaks around the griddle to avoid hot spots and ensure even searing. 9. Cook until the internal temperature reaches 105–110°F. 10. Reduce the heat, then add butter, garlic, and optional herbs. Baste the steaks with the melted butter. 11. Remove the steaks once they reach 125–130°F for medium rare. 12. Rest on a wire rack for 10–15 minutes. 13. Slice, spoon over any resting juices, and serve. Tips 1. Moisture is the enemy. Dry steaks give you a better crust. 2. Flip often. Don’t rely on the “flip once” myth. 3. Move steaks around for consistent heat. 4. Always rest your steak to retain juices. 5. Use a thermometer to avoid overcooking. Cook Anything, Anytime, Anywhere. #BlackstoneGriddle #BlackstoneGriddleRecipes #Steak