The Blackstone (or any flat-top griddle) excels at Maillard reaction—the chemical process that creates a savory, browned crust on meat. Unlike a traditional grill, the flat top allows the steak and shrimp to cook in their own juices and butter, resulting in a more flavorful, tender bite.

Ingredients You’ll Need

The Star: Ribeye Steak

• 1 Premium Ribeye Steak: Look for heavy marbling.

• Seasoning: Sea salt, cracked black pepper, and garlic powder.

• The Finish: High-quality butter and olive oil.

The Seafood: Zesty Garlic Shrimp

• 200–300g Shrimp: Peeled and deveined.

• Spices: Paprika (for color and smokiness), garlic powder, salt, and pepper.

• Brightener: Fresh lemon juice and butter.

The Sides: Smashed Potatoes & Veggies

• Potatoes: 3–4 Russet or Yukon Gold potatoes.

• Creaminess: Butter and whole milk (or heavy cream).

• The Crunch: 1 large onion and 1 green bell pepper, sliced thin.

Step-by-Step Cooking Instructions

1. Prep the Mashed Potatoes (Indoors)

Since the Blackstone cooks fast, start your potatoes on the stove first.

• Peel and boil potatoes in salted water until fork-tender.

• Mash with butter and warm milk until silky smooth.

• Season with salt, pepper, and fresh parsley. Keep warm.

2. Season the Proteins

Pat your ribeye steak and shrimp dry with paper towels. Moisture is the enemy of a good sear!

• Rub the steak with olive oil, salt, pepper, and garlic powder.

• Toss the shrimp in a bowl with paprika, garlic powder, salt, pepper, and a dash of oil.

3. Firing Up the Blackstone

Preheat your griddle to high heat (approx. 450°F). You want the surface screaming hot for the steak.

4. The Steak Sear

Place the ribeye on the hottest zone. For a medium-rare finish, sear for 4–5 minutes per side. In the last minute, place a pat of butter on top of the steak and let it melt over the edges. Remove and let it rest for at least 5 minutes.

5. Sauté the Veggies

While the steak is cooking, move to a medium-heat zone. Add oil, onions, and bell peppers. Season with salt and pepper. Sauté until the onions are translucent and slightly charred.

6. Flash-Cook the Shrimp

Shrimp only take 2–3 minutes total. Toss them onto the griddle, squeeze fresh lemon juice over them, and add a knob of butter. Flip once they turn opaque and pink.

Pro-Tips for Success

• Temperature Control: Use the different heat zones of your Blackstone. Keep the steak on the high-heat side and move the veggies to the cooler side to stay warm.

• The Resting Period: Never cut into your steak immediately. Resting allows the juices to redistribute, ensuring every bite is moist.

• Compound Butter: For an extra "high-CPC" gourmet touch, mix your garlic and parsley into the butter before placing it on the steak.

Nutritional Information (Per Serving)

Frequently Asked Questions (FAQ)

What is the best steak for a Blackstone?

While we used Ribeye for its fat content and flavor, New York Strip or Filet Mignon also work beautifully on a flat-top griddle.

How do I clean my Blackstone after cooking shrimp?

Scrape the residue while the griddle is still warm, apply a light layer of water to steam off the bits, and wipe down with a paper towel. Always re-season with a thin coat of oil to prevent rust.

Can I make this dairy-free?

Absolutely. Swap the butter for a high-quality vegan butter or extra virgin olive oil, and use almond milk in the mashed potatoes.