Garlic butter steak bites with crispy baby potatoes and onions cooking on a Blackstone griddle

Blackstone Garlic Butter Steak Bites and Potatoes

Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Difficulty Beginner

Blackstone garlic butter steak bites and potatoes turn a handful of simple ingredients into a complete griddle dinner. The potatoes get crisp and golden on one side of the cooking surface while bite-size pieces of sirloin develop a deep brown crust on the hotter side.

The key is giving the potatoes a short head start. Parboiling them until barely tender means they can finish on the griddle without forcing you to overcook the steak. Garlic herb butter brings everything together at the end, when it can coat the food without burning.

This recipe serves six and takes about 40 minutes from start to finish, making it an easy option for a family dinner or backyard cookout.

Pro Tips for the Best Steak Bites and Potatoes

Dry the Steak Before Seasoning

Surface moisture creates steam and prevents a good crust. Pat the steak dry before adding the oil and seasonings.

Keep Two Heat Zones

Potatoes need steady heat and more cooking time, while steak benefits from a fast, hot sear. Separate zones let both ingredients finish at their best.

Do Not Crowd the Steak

Spread the cubes into a single layer with room around them. If you are using a smaller griddle, sear the steak in two batches.

Add the Butter at the End

Butter, garlic, and parsley can scorch over high heat. Add the mixture only after the steak and potatoes are cooked, using a cooler part of the griddle.

Substitutions and Variations

  • Use ribeye or New York strip instead of sirloin for a richer result.
  • Substitute red potatoes for Yukon Gold potatoes, cutting them into evenly sized pieces.
  • Add sliced mushrooms or bell peppers with the onions.
  • For mild heat, add ¼ teaspoon crushed red pepper flakes to the garlic butter.
  • Finish with grated Parmesan for an extra savory layer.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days.

For the best texture, reheat them on a lightly oiled Blackstone or skillet over medium heat until the potatoes are crisp and the steak is warmed through. A microwave works in a pinch, but it will soften the potatoes and can overcook the steak.

Food-Safety Note

The USDA recommends cooking whole cuts of beef to at least 145°F followed by a 3-minute rest. Use an instant-read thermometer and choose the doneness appropriate for your household.

Print Recipe

Ingredients

For the Steak and Potatoes

  • 2 pounds top sirloin steak, cut into 1-inch cubes
  • 1½ pounds baby Yukon Gold potatoes, halved
  • 1 medium yellow onion, cut into 1-inch pieces
  • 2 tablespoons avocado oil, divided
  • 1½ teaspoons kosher salt, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper

For the Garlic Herb Butter

  • 5 tablespoons unsalted butter, softened
  • 4 garlic cloves, finely minced
  • 2 tablespoons chopped fresh parsley, plus more for serving
  • 1 teaspoon Worcestershire sauce

Instructions

Step 1: Parboil the Potatoes

Place the halved potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt and bring the water to a boil.

Cook for 5 to 7 minutes, just until the potatoes can be pierced with a fork but are still firm in the center. Drain thoroughly and let them steam-dry.

Step 2: Make the Garlic Herb Butter

Mix the softened butter, minced garlic, parsley, and Worcestershire sauce in a small bowl. Set it aside near the griddle.

Step 3: Season the Steak

Pat the steak cubes dry. Toss them with 1 tablespoon avocado oil, ¾ teaspoon kosher salt, garlic powder, smoked paprika, onion powder, and black pepper.

Step 4: Preheat the Blackstone

Preheat one side to 400°F to 425°F and the other to 350°F to 375°F. Lightly oil both zones.

Step 5: Crisp the Potatoes and Onions

Toss the potatoes and onion with the remaining oil and salt. Cook cut-side down on the medium zone for 12 to 15 minutes, turning occasionally, until golden, crisp, and tender.

Step 6: Sear the Steak Bites

With about 8 minutes remaining, spread the steak in a single layer on the hot zone. Sear for 2 to 3 minutes, turn, and cook another 2 to 4 minutes. Aim for 130°F to 135°F for medium-rare or 140°F to 145°F for medium.

Step 7: Add the Garlic Butter

Move everything to a cooler section. Add the garlic herb butter and toss for 30 to 60 seconds, just until melted and fragrant.

Step 8: Rest and Serve

Move the food to a platter and rest the steak for 3 to 5 minutes. Garnish with parsley and serve.

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