Blackstone Steak and Potatoes

Ingredients

• Steak, diced into 1-inch pieces — sirloin ribeye or New York strip all work beautifully on the Blackstone. Sirloin gives the best value — flavorful and tender at a lower price point than ribeye. Cut into even 1-inch pieces so every piece cooks at the same rate. Always pat completely dry before adding to the griddle — excess moisture prevents searing and causes steaming instead
• Unsalted butter — the rich base of the garlic butter sauce that coats every piece of steak and potato at the end. Unsalted gives you full control over the final seasoning. The butter browns slightly on the hot griddle surface adding a nutty caramelized depth to every bite
• Garlic powder — combined with the butter to create the simple garlic butter sauce. Garlic powder distributes more evenly across the steak and potatoes than fresh garlic which can burn on the high-heat griddle surface
• New potatoes, diced into bite-sized pieces — small creamy potatoes that get beautifully golden and crispy on the outside and tender on the inside on the Blackstone. No peeling required — the thin skin crisps up beautifully and adds texture. Cut into even pieces so they all cook at the same rate. Yukon Gold or red potatoes work as great substitutes Oil — for cooking the potatoes on the griddle. Use any neutral high smoke point oil — avocado oil canola oil or vegetable oil all work well on the high heat of the Blackstone
• Salt and black pepper — essential seasoning throughout. Season both the steak and potatoes generously before they go on the griddle for the most flavorful result
• Water — added to the potatoes during cooking to create steam that helps them cook through to the center without burning the outside. The water evaporates quickly on the hot griddle surface leaving the potatoes perfectly tender inside and golden outside

Carrie’s Tip: Always start the potatoes first — they take significantly longer to cook than the diced steak and need a 10-minute head start on the griddle before the steak goes on. Adding both at the same time gives you perfectly seared steak sitting next to underdone potatoes. Start the potatoes get them golden on the outside then add the steak to a separate zone of the griddle and finish them together with the garlic butter at the end.

How to Make Steak and Potatoes on Blackstone

Step 1 – Preheat the Blackstone grill over high heat (approximately 400 degrees F). 

Step 2 – Place the diced potatoes in 1 bowl and the diced steak in a separate bowl.  Pour ½ teaspoon of the oil into each bowl.

Step 3 – Season the steak with garlic powder, salt and pepper. Toss the steak to thoroughly coat the steak with the seasoning and oil.

Step 4 – Season the potatoes with garlic powder, salt and pepper. Toss the potatoes to thoroughly coat the potatoes with the seasoning and oil.

Step 5 – Spread the remaining oil onto the Blackstone grill and spread it out with a spatula.

Step 6 – Spread the potatoes out onto the grill in a single layer.  Squirt some water onto the potatoes and cover it with a dome or the lid on the Blackstone grill. Don’t have a Blackstone dome? An upside-down disposable aluminum foil 9×13 baking pan works just as well and costs a fraction of the price.

Step 7 – Cook the potatoes for 4-5 minutes.  Then toss the potatoes, squirt more water onto the potatoes, cover and cook for 4-5 more minutes.  Continue this process until the potatoes are fork tender. 

Step 8 – Then add the steak to the Blackstone grill. Let the steak sear for 2-3 minutes to brown the steak. Then toss the steak for 2-3 minutes until it’s cooked to the preference that you prefer.

Step 9 – Remove the lid from the potatoes.  Add the butter to the Blackstone grill in between the steak and potatoes.  Let the butter melt slightly and then toss the potatoes and steak with the butter to coat them with the butter mixture.  Serve immediately while warm and enjoy!

Steak Doneness Temperature Guide

Always use a meat thermometer for the most accurate result — this is the single most reliable way to cook steak exactly how you want it every single time:

• Rare — 125°F — bright red center very soft to the touch
• Medium Rare — 135°F — warm red center slightly firm. The most popular doneness for tender cuts like sirloin and ribeye
• Medium — 145°F — warm pink center firm to the touch. The USDA recommended minimum safe temperature for beef
• Medium Well — 155°F — slightly pink center mostly firm
• Well Done — 165°F — no pink fully firm throughout

Important: Always remove the steak from the griddle 5°F before your target temperature — the steak continues cooking from residual heat as it rests and will reach the perfect temperature by the time it sits for 2–3 minutes.

Tips for Success

• Always preheat the Blackstone fully. Five minutes of preheating on medium-high is the minimum — a properly preheated griddle is what creates the restaurant-quality sear that makes this recipe so impressive
• Pat the steak dry before cooking. Excess moisture on the surface of the steak prevents searing and causes steaming — always pat completely dry with paper towels right before the steak goes on the griddle
• Start the potatoes 10 minutes before the steak. Potatoes take significantly longer to cook than diced steak — giving them a head start is what ensures both components finish at the same time
• Do not overcrowd the griddle. Steak and potatoes need space for the heat to circulate — crowding causes steaming instead of searing. Work in batches if needed for the best crust on every piece
• Use a meat thermometer. Always check the internal temperature of the steak rather than guessing by time — every griddle runs slightly differently and diced pieces vary in size

Serving Suggestions

• Blackstone Asparagus with Bacon
• Glazed Carrots
• Green Salad
• Cheesy Foil Pack Potatoes
• More Side Dishes to Serve