Garlic Steak and Potatoes

These blackstone steak bites with garlic and potatoes turn basic ingredients into a fancy dinner in just minutes. You'll get juicy steak chunks paired with potatoes that are crunchy outside and soft inside, all coated in rich garlic butter. It's a crowd-pleaser that'll win over even the fussiest eaters at your table.

I whipped this up the first time when snow blocked access to my outdoor grill and I was longing for that amazing sear you only get from cooking on high heat. These days my family asks for it at least twice monthly and they always hang around the griddle waiting impatiently for the first batch to come off.

Ingredients

• Cooking oil of your choice: Gives you the fat needed for a good sear without anything sticking
• 1 1/2 pounds gold or redskin potatoes: These types keep their shape and get wonderfully crispy outsides
• Kosher salt: The bigger grains spread more evenly while cooking
• Black pepper: Grinding it fresh gives you much better taste
• Seasoning blend: Kinder's Herb and Garlic adds flavor without taking over
• 1 1/2 to 2 pounds sirloin steak: Offers the right mix of tenderness and flavor for fast cooking
• 6 to 8 cloves garlic: Fresh minced beats powder every time for real flavor
• 4 tablespoons butter: Go with unsalted if your spice mix already has salt

Step-by-Step Instructions

Preheat the Griddle:

Let your Blackstone or other flat top warm up on medium for 5 minutes minimum. It's ready when water drops bounce and sizzle away fast. This helps both steak and potatoes get that perfect sear.

Cook the Potatoes:

Drizzle about 2 tablespoons oil across the hot surface and spread it around. Toss your bite-sized potato chunks on in a single layer if you can. Sprinkle plenty of kosher salt, pepper and your favorite seasoning blend. Pour roughly 1/4 cup water onto the griddle and quickly cover with a melting dome. The steam helps cook the potatoes through while the hot surface makes them crispy.

Monitor and Flip:

After roughly 3 minutes, lift the dome carefully pointing steam away from you. Use your spatulas to toss and turn the potatoes. Add another 2 3 tablespoons water, put the dome back on and do this again 2 3 times for about 8 9 minutes total cooking. The potatoes should feel tender when poked with a fork but have golden crispy sides.

Add the Steak:

Move potatoes to one side and pour another tablespoon of oil on the empty space. Drop your bite-sized steak pieces in with the minced garlic. Add more salt, pepper and seasoning. Let the meat sit untouched for 1 2 minutes before using spatulas to mix everything together including the potatoes.

Finish with Butter:

When your steak reaches how you like it about 5 6 minutes total for medium rare drop butter chunks all over everything. As it melts, stir everything together quickly so the butter and garlic make a tasty sauce that covers all the pieces.

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Garlic makes this dish special. My grandpa who was a chef taught me that letting minced garlic hit the hot cooking surface first brings out stronger flavor than adding it later. That toasty garlic smell always reminds me of our big family Sunday meals when he'd cook for everyone.

The Perfect Cut of Meat

I usually grab sirloin for this dish, but you can swap in ribeye for something fancier or flank steak if you want more chew and stronger beef taste. What matters most is cutting across the grain into same-sized pieces about 3/4 inch to 1 inch blocks. This way everything cooks evenly and stays tender no matter which meat you pick. If you go with something leaner like filet, cook it about 2 minutes less so it doesn't dry out.

Seasoning Variations

I'm a fan of Kinder's Garlic and Herb mix, but this meal works great with tons of different flavors. For something with Southwest flair, mix chili powder, cumin and smoked paprika. Asian flavors work great too just use ginger powder, five spice and add a splash of soy sauce with the butter. Montreal steak seasoning gives you that classic steakhouse taste everyone loves. Just trust what you like and adjust the spices to match what your family enjoys.

No Blackstone? No Problem

You can make this without a fancy griddle. A big cast iron pan works really well, though you might need to cook smaller batches so you don't crowd the pan. An electric griddle for indoor cooking gives similar results if you use slightly lower heat. Even a regular nonstick pan can work when you're in a pinch, but your potatoes and steak won't get quite the same awesome crust. You can copy the steam dome trick with any large pot lid or even some aluminum foil shaped into a dome.

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Once you get this dish down, you'll have a knockout meal your family will beg for time and time again!

Frequently Asked Questions

→ What’s the best cut of steak for this?

Sirloin is a top pick because it stays tender and flavorful, but ribeye, filet, or flank steak also work well for this dish.

→ What if I don’t have a Blackstone?

A big skillet or a non-stick pan works perfectly fine. Just make sure your heat is evenly distributed.

→ How do I ensure the potatoes turn out perfect?

Cover the potatoes with a dome and splash some water underneath to steam them fully and evenly.

→ Can I change up the spices?

Definitely! Go with whatever you like, whether that’s Cajun, Italian herbs, or just garlic powder and paprika.

→ What’s the right cooking oil for this?

Pick an oil with a high smoke point like avocado, canola, or vegetable oil to keep things cooking smoothly on the griddle.

→ How will I know the steak is done?

Once the steak has a good sear and reaches your favorite doneness—like medium-rare around 5–6 minutes—you’re good to go.