Steak and Potatoes

Directions

1. Preheat your Blackstone griddle over low heat.
2. Halve or quarter the potatoes into bite-sized chunks.
3. Add avocado oil to the griddle and toss the potatoes to coat evenly.
4. Add a splash of water and cover with a dome to steam for 8–10 minutes, stirring occasionally, until tender but not fully cooked.
5. While the potatoes cook, pat the ribeyes dry with paper towels. Season lightly with Essentials blend, then add a dusting of Blackened Steak Seasoning for extra flavor and color. Set aside.
6. On the griddle, melt half of the butter (about 4 tablespoons), then transfer it to a small bowl. Add Dijon mustard, Worcestershire sauce, and Steakhouse seasoning. Whisk until smooth and emulsified, then set aside.
7. When the potatoes are nearly tender, move them to the side of the griddle and turn off one burner to keep them warm.
8. Add more avocado oil to the center of the griddle, then toss in the onions and peppers. Sprinkle with a bit of Essentials blend and cook until softened and lightly caramelized. Add the garlic during the last minute to prevent burning.
9. Increase the heat on one side of the griddle to high. Place the ribeyes on the hot surface and sear for 1–2 minutes per side to form a crust. Move the steaks to a cooler area to rest briefly.
10. Slice the ribeyes into bite-sized cubes (medium rare to medium preferred).
11. Return the steak cubes to the griddle with the potatoes and vegetables. Pour the prepared butter sauce over everything and toss well to coat.
12. Let it all cook together for 1–2 minutes until everything is hot, glossy, and evenly mixed.
13. Transfer to a serving plate and finish with a pinch of salt if desired.
14. Enjoy the rich, buttery, and tangy flavors of your steak and potato skillet!