Ingredients:

  • 4 (12 oz / 340g) New York Strip or Sirloin steaks (1-inch thick)
  • 2 tbsp (30ml) Avocado oil or Canola oil
  • 2 tsp (12g) Kosher salt
  • 1 tsp (5g) Coarse black pepper
  • 4 tbsp (57g) Unsalted butter
  • 3 cloves (9g) Garlic, smashed
  • 2 sprigs (4g) Fresh rosemary or thyme

Instructions:

  1. Pat the steaks completely dry with paper towels. Season generously with salt and pepper on all sides, including the edges. Preheat your Blackstone to medium-high heat (approximately 450°F / 232°C).
  2. Apply oil to the griddle surface. Lay the steaks down gently; sear for 3-4 minutes per side for a medium-rare finish, avoiding frequent movement to ensure a crust develops.
  3. During the last 2 minutes of cooking, toss the butter, smashed garlic, and herbs onto the griddle next to the steaks. Once the butter foams, baste the melted garlic butter over the meat. Remove the steaks when the internal temperature reaches 130°F (54°C) for medium-rare.