A Simple Steak Recipe for Beginners | Blackstone Griddles

Steak season is here, and Matt Hussey is showing you how to make delicious Steak and Asparagus! Enjoy seasoned ribeye steaks, tender asparagus, and a garlic herb butter sauce. Ready in just 20 minutes, it's perfect for sharing with family and friends.

Ingredients
2 ribeye steaks, about 1 lb each
2 teaspoons Blackstone High Plains seasoning
2 teaspoons salt
½ teaspoon pepper
1 lb asparagus
1 tablespoon avocado oil
2 tablespoons butter
Fresh thyme
Fresh rosemary
3 cloves garlic, minced
¼ cup chicken stock
Juice of 1 lemon
1 tablespoon parmesan cheese

Directions
1. Season the ribeye steaks with salt and Blackstone High Plains seasoning. Preheat the griddle to medium heat in the middle and low heat on the sides.

2. Trim the tough ends off the asparagus.

3. Drizzle oil on the sides of the griddle and place the asparagus on the oiled surface. Season the asparagus with salt and pepper.

4. Drizzle more oil in the center of the griddle and spread it evenly. Place the steaks on the oiled center. Flip the steaks every 30-45 seconds until they reach your desired doneness, using an unused spot each time.

5. Remove the steaks from the griddle and place them on a cutting board to rest.

6. After removing the steaks, add butter, minced garlic, rosemary, and thyme to the griddle. Cook for 3-4 minutes. Pour the sauce over the rested steaks.

7. Add chicken stock and lemon juice to the asparagus on the griddle. Cook until the asparagus is tender.

8. Slice the steaks into family-style portions. Sprinkle the asparagus with parmesan cheese. Serve the steaks and asparagus with family and friends. Enjoy!

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[andrewkelty]

I love the trick on how to cut the asparagus! That is genius! Looks delicious!

[sherysullivan]

Looks so tasty. You're making me hungry at 7:30 in the morning.

[carolburton]

Ny strip is my favorite steak, great for using even on tacos

[therosesbackyardbbq]

Great looking steak sir! Thanks for the shout out! Much appreciated!

[robindrew]

Love cooking my stake on the Blackstone.

[rpm]

You da man Hussey!! #1 Blackstone show on You Tube!!

[scottsinnett]

A tri heart ribeye !!! I had never cooked on a flat top, or even thought of getting one ... until I saw this guy cook on one !!! Then I just had to get one !!! HH introduced thousands of people to the Blackstone griddle !!! 😁

[MileHighGuyBBQ]

That was awesome Matt! Ribeye is one of my favorite cuts of meat and the spinalis...oh boy! That was a simple but delicious cook anybody can follow and make it themselves 🙂

[robertbernal]

Those are Good Groceries Hussey. I guess that l would pick the Ribeye Steak 🥩. Looks very delicious and tender. Great cook Hussey. Have a wonderful day.

[JackRhys]

I appreciate these videos, just got a blackstone for Father’s Day

[brittanyrowland]

I will be making this recipe for Christmas. Thank you for simple and clear instructions!!

[garryhammond]

Hey Matt - I'm a "Ribeye guy" myself!
That spinalis cap is the BEST!
"Pocket butter" - lol - You are the ultimate Boy Scout! - Cheers!

[small-town-southern-man]

Great vid! RIBEYE all the way!!!

Off-topic, but can you do a video making Cracker Barrel’s Maple Bacon Grilled Chicken on the Blackstone?

[lestercogar]

I can always go for a ribeye and a strip is good as well. Another fine job! Thanks again

[gharv]

Definitely use your advice every time I fire up the Blackstone! Cheers my friend

[jerryshowens]

That looks amazing. We love Asparagus on the Blackstone too. The seasoning my Wife likes the best on it is Blackstones Parmesan Ranch.

[narbekalantarians]

My kinda meal. Will borrow that rubberband hack

[nighthawk_predator]

About to put a ribeye on my new LeGriddle. The 1st one I made was the bomb!!! I salted both sides and let it sit for about an hour. Just put some Blackstone steakhouse seasoning on both sides with some avocado oil on it.. Going to let that sit a while too. I LOVE the BS steakhouse seasoning!!! OMG it is soo good. Butter and garlic at the end is a must too!!! Appreciate all your recipes bud. !!!

[Gee_Dub]

Spinalis is best part of my favorite too, prime rib

[AmraphelofShinar]

I like top sirloin myself. Flank steak is pretty good too. The tougher cuts really have better flavor as anyone who's eaten filet can tell you, it doesn't have a great deal of flavor, it's just very tender. My issue with ribeye or even T-bone steaks is that, as you pointed out with the ribeye cap or deckle, it's really two cuts of meat that cook as two different cuts. I've even seen where some steakhouses dissect the ribeye and sell it as different entrees. But as Chef Pepin says, "it's a question of taste".