1 pound 12 pound boneless ribeye steak
6-10 garlic cloves, large
Steakhouse Blackstone Seasoning
2 tbsp. unsalted butter
2 lengthwise quartered zucchini
2 squash, cut in quarters lengthwise
1 cup applewood smoked chips
2 rosemary sprigs
Extra virgin olive oil
Torch Small Aluminum Tray
Blackstone Resting Rack
Blackstone XL Dome
On the resting rack, place the steak, garlic, and aluminum tray. Light the torch and place the wood chips in the aluminum tray. When the wood chips are burning, extinguish the fire to produce smoke. Close the hood or cover the entire resting rack with an XL Dome. Allow 20-30 minutes for the meat and garlic to smoke.
Preheat your griddle to medium-high heat and drizzle with olive oil. Before adding the steak, wait for the oil to begin smoking.
Season the steak liberally with Blackstone Steakhouse Seasoning before immersing it in the smoking oil. Cook for 2-3 minutes before flipping. Flip the steak as needed, and don’t forget to turn it on its side to sear all surface areas.
Add the garlic to the oil and lightly caramelize for the last few minutes of cooking.
Transfer the garlic to the cooler side of the griddle, sprinkle with rosemary, and cover with a dome to finish cooking.
When the steak is cooked to your liking, remove it from the griddle and set aside for 5 minutes to rest.
On the hot side of the griddle, melt the butter and add the zucchini and squash. If desired, season with Blackstone Steakhouse seasoning. Cook for 2 minutes on each side.
Slice the steak and serve it family style over the sliced vegetables. Garnish the top with the garlic and rosemar