Blackstone Steak and Potatoes

There are few dinners as satisfying as sizzling steak bites and crispy potatoes hot off the Blackstone. This recipe is my go-to for feeding hungry friends and family after a long day. The smells alone have everyone hovering nearby ready to grab a plate before it is even off the griddle.

After the first time I made these steak and potatoes outside while camping, this recipe became a top request. The fuss-free approach makes it easy to cook from memory and adjust for any crowd.

Ingredients

• Steak diced into bite size chunks: Chose a cut that has a bit of marbling for juicy results and dice evenly so all pieces cook at the same rate
• New potatoes diced small for faster cooking: Creamy and thin-skinned potatoes roast up quickly and get those perfect crispy edges
• Unsalted butter: Brings richness and helps finish the dish with a swoon-worthy sheen Try to use high quality butter for best flavor
• Garlic powder: Provides savory punch Look for garlic powder that is fresh for the most robust taste
• High smoke point oil: Needed for the Blackstone heat I love avocado or canola oil as both give a neutral base without burning
• Salt: Helps season inside out so everything pops Use kosher salt for even flavor
• Black pepper: Adds a kick and brings out the beef’s savoriness Freshly cracked will always give the best aroma
• Water: Used to steam the potatoes for extra tender centers Clean filtered water prevents off-flavors

Step-by-Step Instructions

Prep the Ingredients:

Dice steak into even one inch pieces for uniform cooking Dice new potatoes small enough for them to cook through quickly Place steak and potatoes into separate bowls

Season Separately:

Drizzle half the oil into the steak and half into the potatoes Sprinkle half of the garlic powder salt and pepper on each Toss both bowls well so everything is evenly coated

Heat the Blackstone and Start the Potatoes:

Bring your Blackstone up to high heat so it registers around four hundred degrees Pour remaining oil on the flat top and spread it with a spatula Layer potatoes out in a single even layer so each piece browns

Steam the Potatoes:

Squirt water over the potatoes until it sizzles Cover with a dome or lid Trap in the steam for four to five minutes to soften interiors Lift lid toss potatoes squirt again if needed and steam another four to five minutes The goal is fork tender centers with crisp edges

Add the Steak:

Clear a space for the steak Add it directly onto the hot Blackstone Let each piece sear untouched for two to three minutes Build a browned crust Toss and cook for two to three more minutes until done how you like

Butter Time:

Drop unsalted butter between the steak and potatoes Let it melt and then toss everything to coat The butter gives everything a glossy finish and deeper flavor

Serve:

Pull everything off the Blackstone while hot Serve immediately Steaks juices and crispy potatoes are at their best fresh

Save

I always look forward to tossing in the butter at the end because the aroma fills the air and reminds me of steakhouse dinners from childhood My kids gather round when they see that step

Storage Tips

Leftovers hold up well refrigerated in a sealed container for up to five days To reheat spread onto a pan and warm in a hot oven or return to the Blackstone so the edges crisp up again Avoid microwaving for best texture

Ingredient Substitutions

Use russet potatoes or Yukon golds if you do not have new potatoes on hand Olive oil can be swapped for the high heat oil just watch to avoid burning It is easy to include chopped onions peppers or mushrooms alongside for more flavor

Serving Suggestions

This meal shines with a simple green salad or grilled vegetables Add a dollop of sour cream or drizzle hot sauce to personalize every plate

Cultural Historical Context

Steak and potatoes is an American classic that dates back to cattle ranching days The Blackstone griddle puts a modern twist on old fashioned campfire cooking while giving you that deep flavor everyone craves

Frequently Asked Questions About Recipes

→ What cut of steak works best for this dish?

Diced sirloin or ribeye deliver the most flavorful and tender results, but any well-marbled steak will work nicely.

→ How do I achieve crispy potatoes on a flat-top grill?

Start potatoes in a single layer, steam under a dome to soften, then uncover and sear for golden, crisp edges.

→ Can I use other oils aside from vegetable oil?

Yes, choose any high-smoke-point oil such as canola, avocado, or coconut oil for consistent searing and flavor.

→ Should I season the steak and potatoes separately?

It's best to season each in separate bowls, ensuring even coating before cooking for maximum flavor throughout.

→ How do I store leftovers and how long will they last?

Keep leftovers in an airtight container in the fridge for up to 5 days for optimal freshness and taste.

→ What's the nutritional profile per serving?

Each serving offers about 486 calories, 32g protein, 34g fat, and 14g carbohydrates, making it hearty and filling.