Ingredients

Method

1. 1

   Begin by cutting the baby potatoes into quarters.

2. 2

   Finely slice the onion, poblano pepper, and garlic.

3. 3

   Preheat your griddle. Add about 1 tablespoon of avocado oil to the griddle surface.

4. 4

   Place the quartered potatoes on the oiled griddle.

5. 5

   Add a splash of water, then immediately cover with a basting dome to steam the potatoes until tender, approximately 8-10 minutes.

6. 6

   While the potatoes are steaming, season both sides of the ribeye steaks generously with Blackstone Essentials Seasoning and Blackstone Blackened Steak Seasoning.

7. 7

   In a small bowl, combine the softened butter, Dijon mustard, Worcestershire sauce, and a sprinkle of Blackstone Steakhouse Seasoning. Mix well and set aside.

8. 8

   Once potatoes are tender, move them to a cooler part of the griddle. Add the remaining avocado oil to the hot side of the griddle and sauté the sliced onions and poblano peppers until softened.

9. 9

   Season the veggies with Blackstone Essentials Seasoning. Increase the griddle heat to high and place the seasoned steaks directly on the hot surface to sear for 1-2 minutes per side.

10. 10

    Remove the seared steaks from the griddle and let them rest briefly on a cutting board. Slice the steaks into bite-sized cubes.

11. 11

    Return the cubed steak to the griddle, combining it with the cooked potatoes and vegetables.

12. 12

    Pour the prepared butter and mustard sauce over the entire mixture.

13. 13

    Add the sliced garlic.

14. 14

    Toss everything together on the griddle until well-coated and heated through. Finish with a sprinkle of salt. Serve immediately.