Perfect Blackstone Sirloin Steak (Better Than a Steakhouse!)

This Blackstone sirloin steak comes out with a perfect sear on the outside and juicy, tender bites on the inside—no steakhouse needed. With simple seasoning and a hot griddle, you get bold flavor fast and a dinner that feels way more expensive than it is.

If you think you need a pricey night out to get a perfectly cooked steak, this Blackstone sirloin recipe is about to prove you wrong.

With a hot griddle, a simple seasoning, and just a few minutes of cook time, you’ll get that golden crust and juicy center every single time, no reservations, no wait, and way more control over how you like it cooked.

Why You Will Love Making Sirloin Steak On The Blackstone!

• Steakhouse-level sear at home: That hot Blackstone griddle gives you a deep, golden crust you just can’t get in a regular pan.
• Quick cook time: Sirloin cooks fast, making this perfect for busy weeknights when you still want a solid meal.
• Simple ingredients: Salt, pepper, maybe a little butter—no complicated prep required.
• Easy cleanup: One flat top, no splattering all over your kitchen (your stove will thank you).
• Consistent results every time: The even heat of the Blackstone makes it hard to mess up, even if you’re not a steak pro.

Ingredients Needed

• Sirloin steaks (choose your preferred thickness and quantity)
• Oil: Olive oil or any cooking oil of your choice
• Seasonings: Steak Seasonings, Kosher Salt, and freshly ground black pepper (to taste)
• Optional: Garlic powder, onion powder, or other preferred seasonings for additional flavor

How To Cook Blackstone Sirloin Steak

Step One: Take your sirloin steaks out of the fridge 20–30 minutes before cooking to reach room temperature. Season generously with sea salt, cracked black pepper, and garlic powder.

Step Two: Turn your Blackstone to medium-high heat. Once it’s screaming hot, apply a thin layer of oil.

Step Three: Place the steaks on the griddle. Don’t touch them! Let them develop a deep brown crust for about 3 to 4 minutes.

Step Four: Flip the steaks. Immediately place a pat of garlic herb butter on top of each steak. Let the butter melt and baste the meat as it finishes cooking. Remove the steaks when they are 5°F below your target temperature (they will continue to cook as they rest). Let them sit for 5–10 minutes before slicing.

Easy Blackstone Sirloin Steak Recipe Tips

• Start with room temp steak: Let it sit out for 20–30 minutes so it cooks evenly instead of shocking the meat on the griddle.
• Preheat like you mean it: Your Blackstone should be hot before the steak hits it. No sizzle = no crust.
• Pat it dry: Moisture is the enemy of a good sear. Use paper towels before seasoning.
• Keep seasoning simple: Salt and pepper go a long way. Add garlic powder or steak seasoning if you want, but don’t overdo it.
• Use oil with a high smoke point: Think avocado oil or canola so it won’t burn before the steak is done.
• Don’t mess with it too much: Let the steak sit and sear. Flipping it constantly kills that crust.
• Flip once (maybe twice): You’re not babysitting pancakes here. Let it develop color before turning.
• Check doneness with a thermometer: Medium-rare hits around 130–135°F. Guessing leads to overcooked steak.
• Add butter at the end: Toss a little butter on top for extra flavor right before pulling it off.
• Let it rest: Give it 5 minutes before slicing so the juices stay in the steak, not on your cutting board.

Storing and Reheating Instructions

• Storing: Let the steak cool completely, then store it in an airtight container in the fridge for up to 3–4 days. For longer storage, wrap tightly and freeze for up to 2 months.
• Reheating: Reheat gently in a skillet over low heat with a little butter or oil to keep it from drying out. You can also warm it in the microwave in short intervals, but cover it to help retain moisture.

Easy Blackstone Sirloin Steak Recipe Faqs

What temperature should I cook sirloin steak on the Blackstone? You want the griddle hot—around medium-high to high heat (about 400–450°F). That’s how you get that steakhouse-style crust without overcooking the inside.

How long does sirloin steak take to cook on the Blackstone? Most sirloin steaks cook in about 4–6 minutes per side, depending on thickness. Always use a thermometer if you want it just right.

What’s the best doneness for sirloin steak? Medium-rare to medium is the sweet spot for sirloin so it stays tender and juicy. Overcook it and it can get a little tough.

Do I need to marinate sirloin steak first? Nope, not necessary. A simple seasoning of salt and pepper works great, but you can marinate if you want extra flavor.

Should I oil the steak or the griddle? Lightly oil the griddle, not the steak. This helps prevent sticking and keeps the sear even.

How do I get a better crust on my steak? Make sure the steak is dry, the griddle is hot, and don’t move it around too much while it cooks. That’s the trifecta for a perfect sear.

Can I cook frozen sirloin steak on the Blackstone? You can, but it’s not ideal. Thawed steak cooks more evenly and gives you a much better texture and crust.

Why do I need to let the steak rest? Resting lets the juices redistribute so they stay in the meat instead of running all over your plate. Skip this step and you’ll notice the difference fast.

More Blackstone Griddle Recipes

• BLACKSTONE GRIDDLE SCRAMBLED EGGS
• BLACKSTONE GRIDDLE SAUSAGE PATTIES
• EASY BLACKSTONE CHICKEN STIR FRY
• BLACKSTONE CHEX PARTY MIX
• BLACKSTONE FRIED EGGS RECIPE

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