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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with golden, tender baby potatoes and seared 1-inch steak cubes tossed in garlicky butter. Cook everything on the griddle so the butter pools and coats each bite for an easy dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak and potatoes
  • 1.5 lb sirloin steak
  • 1.5 lb baby potatoes
  • 5 tbsp butter
  • 8 clove garlic
  • 3 tbsp olive oil
  • 1 tsp paprika
  • salt to taste
  • pepper to taste
  • fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Griddle prep and cook the potatoes
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons olive oil, letting it shimmer before adding anything else.
  2. Season the potato halves with salt, pepper, and paprika, then place them cut-side down and cook for 12-15 minutes until golden and tender.
  3. Move the potatoes to the side of the griddle so the center stays clear for searing the steak.
Sear steak and make garlic butter
  1. Add the remaining 1 tablespoon olive oil to the griddle and let it heat until slick.
  2. Season the steak cubes with salt and pepper, then cook for 6-8 minutes, turning occasionally, until they reach your desired doneness.
  3. Add butter and minced garlic to the griddle, then toss the steak and potatoes in the garlic butter until glossy and coated.
Serve
  1. Garnish with fresh parsley and serve immediately while the garlic butter is still pooling and hot.

Notes

For best browning, keep the steak in a single layer during the first few minutes and avoid moving it too often. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a griddle or skillet until hot (add a small splash of water or a dab of butter if needed). Freezing is not recommended for the potatoes/garlic butter texture. For a lower-fat option, use half the butter (or swap to a plant-based butter) while keeping the olive oil and garlic the same.