applebee’s blackstone is the ultimate secret to recreating those sizzling, mouth-watering restaurant meals right in your own backyard. After extensive experience of testing recipes in my kitchen and on outdoor griddles, I can tell you that mastering this specific high-heat technique will completely transform your weekend dinners and have your family begging for more.
The first time I made a bourbon street steak on my flat top grill, I struggled with temperature control and ended up with butter that smoked out my entire patio. After countless rounds of testing throughout my career, I discovered the exact dual-zone heat method and savory marinade ratios needed to achieve that signature caramelized crust without sacrificing a tender, juicy center.
What separates this copycat recipe from the rest is the specific sequencing of the ingredients on the griddle surface. By searing the steak on the highest heat before introducing our signature compound butter and mushrooms, we lock in the moisture and build a flavor profile that traditional stovetop skillets simply cannot replicate.
This garlic butter steak dish will not disappoint. Let’s get started.
Table of Contents
The Secret Ingredients for Restaurant-Quality Flavor
To bring that authentic Applebee’s sizzle home, you need the right balance of umami, fat, and high-quality proteins. Sourcing the right ingredients is half the battle.
- Top Sirloin Steaks: Opt for steaks that are at least 1-inch thick. Thinner steaks will overcook on the griddle before developing a proper crust.
- Compound Garlic Butter: Unsalted butter mixed with minced garlic, fresh parsley, and a pinch of smoked paprika. This is the holy grail of restaurant flavor.
- Button Mushrooms & Sweet Onions: These will soak up the steak juices on the griddle, becoming deeply savory and caramelized.
- Soy Sauce & Worcestershire: The backbone of our quick, umami-packed marinade.
- High Smoke Point Oil: Avocado or canola oil. Expert Tip: Never use extra virgin olive oil on your griddle for this recipe, as it will burn at these high temperatures.
Equipment: Setting Up Your Griddle
Cooking on a flat surface requires preparation. As an expert who has spent decades of professional practice working with different cooking surfaces, I highly recommend having your tools ready before the meat hits the metal.
- Heavy-Duty Spatula: For pressing and flipping.
- Griddle Scraper: Essential for moving the mushrooms and onions into the steak drippings.
- Melting Dome: Optional, but fantastic if you want to quickly melt extra butter over your steak right before plating.
- Instant-Read Thermometer: Do not guess the doneness of your meat.
Step-by-Step Instructions
1. Prepare the Marinade and Meat Whisk together the soy sauce, Worcestershire, a touch of Dijon mustard, and black pepper. Submerge your steaks and let them sit at room temperature for about 30 minutes. This takes the chill off the meat, ensuring an even cook.
2. Zone Your Griddle Fire up your griddle. Set one side to medium-high heat (your sear zone) and the other to medium-low (your finishing and vegetable zone). Failure Warning: If you blast the entire griddle on high, your onions will burn to a crisp before your steak is cooked, and the garlic butter will turn bitter.
3. Sear the Steaks Add a drizzle of high smoke point oil to the hot zone. Place the steaks down and leave them alone! Let them sear for 3-4 minutes to develop a beautiful, dark crust. Flip them only once.
4. Sauté the Vegetables While the steaks sear, add your sliced onions and mushrooms to the medium-low zone. Toss them occasionally, pulling them slightly toward the steak zone to absorb the rendered beef fat.
5. The Garlic Butter Finish When the steaks are about 1 minute away from your desired internal temperature (130°F for medium-rare), top each steak with a generous tablespoon of your compound garlic butter. Allow it to melt down the sides.
Expert Tips for Griddle Success applebee’s blackstone
Throughout my professional career testing recipes, I’ve seen many home cooks make easily avoidable mistakes when transitioning to flat top grilling.
- Dry Your Meat: Before marinading, pat your steaks dry. Moisture is the enemy of a good crust.
- Let It Rest: I cannot stress this enough. Pull the steaks off the griddle and let them rest on a cutting board for at least 5-7 minutes. If you cut into them immediately, all that beautiful juice will end up on your plate instead of in the meat.
- Clean as You Go: Use your scraper to push excess burnt bits into the grease trap while the steaks are resting. It makes clean-up a breeze.
Flavor Variations
Don’t feel locked into just sirloin. Once you master the method, you can easily adapt this!
- Bourbon Street Chicken & Shrimp: I’ve tested this variation extensively. Swap the steak for chicken breasts (pounded thin for even cooking) and throw jumbo shrimp on the griddle for the last 3 minutes of cooking. Smother both in the garlic butter.
- Spicy Sizzling Fajitas Style: Add sliced bell peppers to your onion mixture and toss them with a teaspoon of chili powder and cumin for a Tex-Mex twist.
Storage and Reheating For applebee’s blackstone
If you have leftovers, proper storage will keep the meat tender.
- Fridge: Store the steak and vegetables in an airtight container for up to 3 days.
- Reheating: Do not microwave if you can avoid it! The best way to reheat is by slicing the cold steak thin and tossing it back onto a warm (not hot) griddle or skillet just until heated through, tossing with a little extra butter.
Frequently Asked Questions (FAQ)
Do I need a Blackstone griddle to make this?
While a Blackstone or similar flat top grill gives you the space to cook the meat and veggies simultaneously while managing heat zones, you can replicate this indoors using a very large cast-iron skillet.
What is the best cut of meat for this recipe?
Applebee’s traditionally uses an 8oz top sirloin. It is lean, flavorful, and budget-friendly. However, a ribeye will yield an even richer flavor due to its higher fat content.
Why did my garlic butter burn?
Garlic bits burn very quickly. You likely added the butter too early or placed it directly onto a screaming hot griddle surface. Always melt the butter on top of the steak during the final minute of cooking, or use the cooler zone of your griddle.
Conclusion
Mastering this recipe will change the way you look at outdoor cooking. By utilizing dual-zone heating, a high-impact marinade, and a rich garlic herb butter finish, you can bring the lively, sizzling atmosphere of your favorite restaurant directly to your own patio. Fire up the griddle, trust your thermometer, and enjoy one of the most satisfying steaks you will ever make!
Applebee’s Blackstone Bourbon Street Steak
Ingredients
Method
- In a small bowl, whisk together the soy sauce, Worcestershire, Dijon mustard, and black pepper. Coat the steaks in the marinade and let sit at room temperature for 30 minutes.
- In a separate small bowl, mix the softened butter with the minced garlic and chopped parsley. Set aside.
- Preheat your griddle, establishing a hot zone (medium-high) and a warm zone (medium-low).
- Add avocado oil to the hot zone. Place steaks on the griddle and sear for 3-4 minutes per side for medium-rare.
- While the steaks cook, place the onions and mushrooms on the warm zone. Sauté until tender, pulling them occasionally into the steak drippings for flavor.
- During the last minute of cooking, top each steak with a tablespoon of the garlic herb butter and allow it to melt.
- Remove the steaks from the griddle and let them rest for 5-7 minutes before serving with the sautéed onions and mushrooms.
