Bourn to Create
Marinated steak sliced and fanned on a white plate, deep seared crust and medium-rare pink centers with pan juices

Blackstone Marinated Steaks

Blackstone Marinated Steaks

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I haven't had a meal that good in so long. We were on a beach trip in Florida, somebody grabbed a tray of USDA Prime steaks from the store labeled them "vacation steaks" in my head immediately, and I just doctored them up with what was already sitting on the counter — Worcestershire sauce and a couple of Kinder's seasonings. That's it. That's the whole marinade.

This is one of those recipes that isn't really a recipe — it's more "here's what I dumped on the meat before it hit the griddle." But it worked so well I've made it since we got home. If you've got a Blackstone, this is exactly what it's for.

Let me know if you have a Blackstone and how you like it, because I am fully obsessed at this point.

The Recipe

Method

  1. Lay the steaks in a baking dish in a single layer.

  2. Pour Worcestershire sauce generously over the steaks, then flip and coat the other side.

  3. Sprinkle both sides heavily with Kinder's The Blend and Kinder's Buttery Steakhouse seasoning, pressing it in with your hands so it sticks.

  4. Let the steaks marinate in the fridge for at least 30 minutes (longer if you have the time — we let ours sit while we got everything else ready).

  5. Heat your Blackstone griddle to medium-high with a little oil on the surface.

  6. Lay the steaks down and sear without moving them for a few minutes until a deep crust forms, then flip.

  7. Drop a pat of butter on each steak as it finishes on the second side.

  8. Pull the steaks when they hit your preferred doneness (we like ours medium-rare), let them rest a few minutes, then slice and serve.

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