Ingredients:

  • 1 lb flank steak
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp unsalted butter
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the flank steak completely dry with paper towels. Rub the steak with olive oil, then generously apply the salt, pepper, garlic powder, and onion powder to all surfaces.
  2. Preheat the Blackstone griddle to high (approximately 450°F). Once shimmering, lay the steak down and press firmly for the first 30 seconds. Cook for 4–5 minutes per side until a deep mahogany char develops.
  3. Using a digital thermometer, pull the steak when the internal temperature reaches 125-130°F for medium-rare. During the last 60 seconds of cooking, add butter and rosemary to the griddle and spoon the foaming butter over the meat.
  4. Transfer the steak to a warm plate and tent loosely with foil. Let it rest for 10 minutes to allow juices to redistribute, then slice thinly across the grain.