Bruce Mitchell's Steak and Potatoes for Two | Blackstone Griddles 

Enjoy a perfectly seared ribeye steak paired with golden, rosemary-infused potatoes in this classic Bruce Mitchell recipe. It’s a delicious dinner that's ideal for sharing and savoring.
Steak and Potatoes for Two recipe: blackstoneprod...
Ingredients
2-inch thick bone-in ribeye steak
Red skin potatoes (quartered or cubed)
3-4 garlic cloves
1/4 stick unsalted butter
Fresh rosemary
Blackstone Blackened Seasoning
Blackstone S.P.G. Seasoning
Directions
1. Set one zone to high heat and the other to medium.
2. Dice the red potatoes into quarters or smaller cubes. Add a small amount of olive oil to the medium heat zone of the griddle. Place the potatoes on the griddle, tossing them in the oil and seasoning with Blackstone S.P.G. Cook until golden brown on all sides, occasionally tossing. Cover with a dome. When the potatoes are about 70% cooked, add the unsalted butter, fresh rosemary sprigs, and roughly chopped garlic cloves. Toss occasionally until the garlic is cooked and the potatoes are fork-tender.
3. Pat the steak dry with a paper towel. Lightly coat with olive oil and season generously with Blackstone Blackened Seasoning, covering all sides, including the fat. Add a little olive oil to the high heat zone of the griddle. Place the steak on the griddle and cook for about 2-3 minutes on each side to achieve a nice sear. Flip the steak onto the fat side to cook as well. For even cooking, you can slide the steak against the side of the griddle to sear the sides. Once seared, move the steak to the medium heat zone to continue cooking at a slower pace. Aim for medium doneness. Let the steak rest for half the time it took to cook.
4. Slice the steak into thick slices and arrange it on a large platter with the cooked potatoes. Enjoy your steak for two!
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