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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with tender, caramelized steak cubes and crispy golden potato cubes tossed in garlic herb butter. Sear on the flat top for deeply browned edges and a fast one-pan steak dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Steak and potatoes
  • 1.5 lb sirloin or ribeye steak Cut into 1-inch cubes
  • 3 Yukon gold potatoes Diced into 1/2-inch cubes
  • 5 tbsp unsalted butter Divided
  • 6 garlic Minced
  • 2 tbsp fresh rosemary Chopped
  • 2 tbsp fresh parsley Chopped
  • 2 tbsp olive oil
  • 1 tsp steak seasoning or salt and pepper
  • 1 tsp Worcestershire sauce

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the potatoes
  1. Preheat the Blackstone to medium-high heat, then add the olive oil and spread the potato cubes in a single layer. Cook 12-15 minutes, stirring every 3-4 minutes, until golden and crispy, and season with steak seasoning (or salt and pepper); push the potatoes to the side.
Sear the steak
  1. Increase the heat to high, add 2 tablespoons of butter, and spread the steak bites in a single layer without stirring. Sear 2 minutes until the bottom is deeply caramelized, then flip and cook 1-2 more minutes.
Toss in garlic herb butter
  1. Add the remaining butter, garlic, rosemary, and Worcestershire, then toss the steak and potatoes together. Cook 1 minute to coat everything in the garlic herb butter.
Serve
  1. Garnish with fresh parsley and serve immediately, while the steak bites are hot and the potatoes stay crisp.

Notes

For the crispiest potatoes, don’t overcrowd the griddle and stir only every 3-4 minutes so the cubes can caramelize. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or on the griddle to restore texture. Freezing isn’t recommended due to potato texture changes. For a lower-fat option, use olive oil only and reduce butter to 2-3 tablespoons total while adding a splash of Worcestershire for flavor.