Blackstone Griddle-seared ribeye topped with caramelized mushrooms & onions, bacon-fried corn and toast.
I had two ribeyes weighing in at a combined weight of 2.10 lbs. that I purchased from Food Lion; they were quite thick, so cooking times vary.
For the ribeyes:
— I used the Blackstone Steakhouse seasoning (I had a little sample pack from the ‘swag bag’ I received at one of the Griddle More Tour events) to rub both sides of the ribeyes after allowing it to sit out. You can buy it at virtually any Wal-Mart in the outdoor/grilling section along the shelves. Sure, cuts of steak like ribeyes may not need anything more than salt and pepper, but I was excited about giving the seasoning a try!
— I microwaved about half a stick of butter prior to cooking and allowed it to sit out on the counter to soften up a little bit with a couple of crushed, minced cloves of garlic. You can use whipped butter for quicker results, I’m sure.
— OPTIONAL: I caramelized some onions (Vidalia onions) and mushrooms (8oz. pre-sliced white button mushrooms) to top the ribeyes.
For the bacon-fried corn:
— 2 lbs. of frozen corn that I sat out on the counter for a couple of hours prior to cooking
— 1/2 lb. of bacon cut into tiny bite-sized strips
— Pinch of kosher salt
— Black pepper (amount varies)
— Blackstone Taco & Fajita seasoning
— Chopped cilantro (use enough to your liking; I love cilantro so I used a good bit)
— Garlic paste; you can use minced garlic, but I admittedly copied what Todd Toven did during the Blackstone Griddle More Tour events when he cooked up the bacon-fried corn by adding a dash of it directly onto the flat top surface of the Blackstone Griddle.
— Whether you are using the 36″, 28″, 22″ or 17″ Blackstone Griddle, turn your burner(s) to high!
— Cook up the bacon until it is done to your liking
— Add the corn from the bag and mix it up with the bacon
— Add the aforementioned seasoning — the pinch of kosher salt, the black pepper, the crushed red pepper and the Blackstone Taco & Fajita seasoning. As far as how much I used, I did not use a specific amount. I spread the corn and bacon out and added enough black pepper to my liking, but not enough to ‘cover’ the entire mixture. With the Blackstone Taco & Fajita seasoning, I used more of it than I did the black pepper as I tried to add enough to each spot of the corn. I’m a lite chilihead, but the people I cook for? Not so much. I sprinkled in just enough crushed red pepper to give it a kick, maybe about a little less than half a tablespoon.
— Add in a little bit of the garlic paste and mix together well with the bacon and corn.
— Once the corn is cooked through, turn off the burners on one of the far sides of the griddle and move the bacon and corn mixture all the way over there. Mix in the chopped cilantro.
— On the other side, with the other burner(s) on high, add a thin coat of olive oil (or the oil of your choice) and — completely optional step —Add the mushrooms and onions to the griddle and cook ’em up; once done, move them over to the griddle where you have the burners turned off.
— I cooked the two ribeyes for about six minutes on each side for a medium rare finish, but cooking times will vary pending on the thickness of the ribeye you are using. Towards the end, using a tablespoon I added the butter/garlic to the top of the steaks and flipped them over to cook the minced garlic underneath the ribeyes for about a minute.
— Remove the steaks and (again, optional step) top them with the mushrooms and onions.
— Remove the bacon-fried corn to a bowl or other type of serving plate.
— Allow the steaks to rest for about five minutes and dig in!
Ribeyes topped with mushrooms and onions
*As for the garlic toast you see in the photo, I just used some Sunbeam Giant light bread, spread out some butter and garlic salt on it and put it in the oven on broil for a few minutes, flipping midway through.
I hate looking up recipes on the internet only to have to dig through someone’s life story just to find the recipe/ingredients, so there you go! I saved my life story for the last part of this post.
This is only the second time I’ve cooked steak on my Blackstone Griddle after owning it for almost two years! Yep. It’s true. I thought, “Steaks?! On the Blackstone!? Psht! They belong on the Weber kettle, cooked over screaming hot lump charcoal!” While I still love steak cooked over a delicious woodfire, don’t sleep on the Blackstone! On the burners that were set to high for about 10-15 minutes, my infrared thermometer (I use one by Cuisinart) was reading 570 degrees! Yes! Perfect searing temperature. I didn’t believe the Blackstone could hit those temperatures for whatever asinine reason in my head. The Blackstone will give steaks (or any meats) a beautiful sear.
I’m loving the line of Blackstone seasonings, from the All Purpose (fantastic!), Taco & Fajita (uber fantastic) and now the Steakhouse. I’ll be picking up a bottle of the Steakhouse very soon, because I was extremely impressed by it. I just bought a bottle of the Crazy Cajun the other day and I’m dying to try it!
Give this recipe a try and let me know how you love it, like it or hate it.