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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with golden, pan-crisped halves and tender 1-inch steak cubes, all tossed in garlic butter. Cook everything on a griddle so the butter pools and coats for a fast, 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 Cut into 1-inch cubes.
  • 1.5 lb baby potatoes Halved.
  • 5 tbsp butter
  • 8 garlic Minced (about 8 cloves).
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 0.5 Salt and pepper to taste Use to season.
  • 1 Fresh parsley, chopped For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook potatoes on the griddle
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons oil, letting it shimmer. Visual cue: the surface should look glossy and lightly sizzling.
  2. Season the potato halves with salt, pepper, and paprika, then place cut-side down on the griddle. Cook for 12-15 minutes, until golden and tender, flipping as needed for even browning.
Cook steak and toss in garlic butter
  1. Move the potatoes to the side and add the remaining oil to the griddle, keeping the heat on medium-high. Visual cue: oil collects in a small slick near the center.
  2. Season the steak cubes with salt and pepper and spread them out to cook in a single layer. Cook for 6-8 minutes, turning occasionally, until they reach your desired doneness.
  3. Add butter and garlic to the griddle and toss steak and potatoes in the garlic butter. Continue tossing just until the garlic is fragrant and everything looks evenly coated, with butter pooling on the surface.
Serve
  1. Garnish with fresh parsley and serve immediately. Visual cue: bright green parsley on top of glossy garlic-butter steak bites and potatoes.

Notes

For the best golden edges, keep the potatoes cut-side down for the first part of cooking before flipping or moving them. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a hot skillet until warmed through (add a tiny splash of butter or oil). Freezing is not recommended because the potatoes can soften. Dietary swap: use plant-based butter instead of butter for a dairy-free version—toss while warm so it coats the steak bites and potatoes.