Blackstone Garlic Steak and Potatoes

This blackstone garlic steak bites and potatoes recipe transforms simple ingredients into a restaurant-worthy meal in minutes. The combination of tender steak, crispy-on-the-outside and fluffy-on-the-inside potatoes, all infused with garlic butter creates an irresistible dish that satisfies even the pickiest eaters.

I first made this recipe when my outdoor grill was covered in snow, and I was craving something with that perfect sear you get from high heat cooking. Now it's requested at least twice a month by my family who hover around the griddle waiting for the first batch.

Ingredients

• Cooking oil of choice: Adds the necessary fat for proper searing without sticking
• 1 1/2 pounds redskin or gold potatoes: These varieties hold their shape well while getting crispy exteriors
• Kosher salt: The larger crystals distribute more evenly during cooking
• Black pepper: Freshly ground provides the best flavor
• Seasoning blend: Kinder's Garlic and Herb adds depth without overpowering
• 1 1/2 to 2 pounds sirloin steak: The perfect balance of tenderness and flavor for quick cooking
• 6 to 8 cloves garlic: Fresh minced garlic cannot be substituted with powder for authentic flavor
• 4 tablespoons butter: Use unsalted if your seasoning blend contains salt

Step-by-Step Instructions

Preheat the Griddle:

Allow your Blackstone or other griddle to heat on medium for at least 5 minutes. The surface should be hot enough that water droplets dance across it before evaporating. This ensures proper searing of both potatoes and steak.

Cook the Potatoes:

Pour about 2 tablespoons of oil onto the hot surface and spread it evenly. Add your bite sized potato pieces in a single layer if possible. Season generously with kosher salt, pepper and your seasoning blend. Pour approximately 1/4 cup water onto the surface and immediately cover with a melting dome. The steam created helps cook the potatoes through while the griddle gives them a beautiful crust.

Monitor and Flip:

After about 3 minutes, remove the dome carefully directing steam away from your face. Use hibachi spatulas to flip and toss the potatoes. Add another 2 3 tablespoons of water, cover again with the dome and repeat this process 2 3 times for approximately 8 9 minutes total cooking time. The potatoes should be fork tender with golden crispy exteriors.

Add the Steak:

Push potatoes to one side of the griddle and add another tablespoon of oil to the empty space. Add your bite sized steak pieces along with the minced garlic. Season again with salt, pepper and seasoning blend. Let the meat sear undisturbed for 1 2 minutes before using your spatulas to mix everything together including the potatoes.

Finish with Butter:

When the steak reaches your desired doneness about 5 6 minutes total for medium rare add the butter in chunks across the surface. As it melts, vigorously mix everything together allowing the butter and garlic to form a delicious sauce that coats every piece.

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Garlic is the unsung hero of this recipe. I learned from my grandfather who was a chef that allowing the minced garlic to hit the hot surface first creates a more pronounced flavor than if it's added later. That toasty garlic essence reminds me of Sunday dinners when he would cook for our extended family.

The Perfect Cut of Meat

While sirloin is my go to for this recipe, you can substitute with ribeye for a more luxurious version or flank steak for a chewier texture with stronger beef flavor. The key is cutting against the grain into uniform pieces approximately 3/4 inch to 1 inch cubes. This ensures even cooking and maximum tenderness regardless of which cut you choose. If using a leaner cut like filet, reduce the cooking time by about 2 minutes to prevent overcooking.

Seasoning Variations

Though I love Kinder's Garlic and Herb blend, this recipe shines with many different flavor profiles. For a Southwestern twist, try a blend of chili powder, cumin, and smoked paprika. Asian inspired flavors work beautifully too with a combination of ginger powder, five spice, and a splash of soy sauce added with the butter. Montreal steak seasoning gives a classic steakhouse flavor that never disappoints. Trust your palate and adjust seasonings to match your family's preferences.

No Blackstone? No Problem

This recipe adapts well to other cooking methods. A large cast iron skillet works wonderfully, though you may need to cook in batches to avoid overcrowding. An indoor electric griddle produces similar results at a slightly lower temperature. Even a regular nonstick pan can work in a pinch though you won't get the same beautiful crust on the potatoes and steak. The steam dome technique can be replicated with a large pot lid or even aluminum foil shaped into a dome.

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Master this recipe to create an unforgettable restaurant-quality meal your family will ask for again and again!

Frequently Asked Questions

→ What type of steak works best for this dish?

Sirloin is an excellent choice as it remains tender and flavorful, but ribeye, flank, or even filet also work great for this recipe.

→ Can I use a regular pan if I don’t have a Blackstone griddle?

Yes, a large skillet or non-stick pan can be used. Just ensure even heat distribution for similar results.

→ How can I make sure the potatoes cook evenly?

Using a melting dome and adding water while cooking helps steam the potatoes for even cooking.

→ Can I substitute the seasoning blend?

Absolutely! Use any seasoning mix you prefer, such as Cajun, Italian herbs, or a simple mix of garlic powder and paprika.

→ What oil should I use for cooking?

Use a high smoke point oil like avocado oil, vegetable oil, or canola oil for best results on the griddle.

→ How can I tell when the steak is ready?

The steak bites are ready when they develop a nice sear on the outside and reach your preferred doneness—usually 5–6 minutes for medium-rare to medium.