If you’re craving a quick and mouthwatering dinner, these garlic butter steak bites and potatoes are about to become your new obsession. Juicy, tender steak paired with crispy golden potatoes, all smothered in rich, garlicky butter—this one-pan recipe is pure comfort food perfection. Keep reading to discover how easy it is to bring restaurant-quality flavor to your weeknight table!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1.5 pounds sirloin steak cut into 1-inch cubes
- 1.5 pounds baby potatoes quartered
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme leaves
- Salt to taste
- Black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Equipment
- Large cast iron skillet or heavy-bottomed skillet
- Cutting board
- Sharp knife
- Spatula or tongs
- Mixing bowl
- Paper towels
Instructions
- Pat the steak dry: This is key to a great sear. Use paper towels to blot the steak cubes dry. Then season generously with salt, pepper, garlic powder, and smoked paprika. Let that sit while you start the potatoes—it allows the seasoning to cling better.
- Start the potatoes: Add olive oil and 1 tablespoon of butter to your skillet over medium heat. Let the butter melt and become slightly foamy before adding the potatoes in a single layer, cut side down when possible. Resist the urge to stir for the first 4 to 5 minutes. This patience gives you that crispy, golden crust.
- Flip and finish the potatoes: Once nicely browned on the first side, flip the potatoes. Cook another 8 to 10 minutes, stirring occasionally, until tender and evenly golden. Remove the potatoes from the pan and set them aside. If you season here with a little extra salt, it really brings them to life.
- Sear the steak bites: Add 1 tablespoon of butter to the same skillet. Increase heat to medium-high—this part needs care and heat. Place the steak bites in a single layer. Do not crowd the pan or they will steam instead of sear. Let them sit undisturbed for 2 to 3 minutes before flipping. Cook for another 2 to 3 minutes on the other side, or until your desired doneness is reached. Remove and set aside.
- Make the garlic butter: Lower the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. When melted, add minced garlic, thyme, and parsley. Stir constantly for about 30 seconds, just until fragrant. Do not walk away here—garlic burns fast.
- Bring it all together: Return the steak and potatoes to the garlic butter-filled skillet. Gently stir to coat everything evenly. Let it all warm through for another minute or so, then turn off the heat.
- Serve: Transfer to plates and garnish with a fresh sprinkle of parsley if you like. A wedge of lemon or a shaving of Parmesan can also be a nice, bright finish.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I make this ahead for meal prep?
Yes. Dice and season the steak and chop the potatoes up to a day ahead. Store them separately in the fridge, and just cook fresh when ready. The texture is much better this way than fully pre-cooking and reheating.
What sides go well with this dish?
A simple green salad, sautéed asparagus, or garlic green beans pair wonderfully. The dish itself is quite filling, so lighter sides balance the richness.
Can I swap out the steak for chicken?
Absolutely. Boneless skinless chicken breast or thighs both work here. Just cut into bite-size pieces and adjust cook time so the chicken is no longer pink in the middle. The butter garlic sauce works beautifully with poultry as well.
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