Garlic Butter Steak Bites with Potatoes

Ingredients for Garlic Butter Steak Bites

I always buy my sirloin from the butcher counter rather than pre-packaged so I can pick a thicker piece that holds up to high heat without drying out. Here is everything you need for this one-skillet dinner:

• 1 tbsp olive oil (divided)
• 2 tbsp butter (divided, softened slightly)
• 1 lb baby red and yellow potatoes (cut into 1/2-inch cubes) – I recommend cutting them as evenly as possible so they cook through at the same rate
• 3 large cloves garlic (minced)
• 1 tsp fresh parsley (chopped)
• 1 tsp fresh thyme (chopped) – My preference is always fresh herbs here rather than dried; the aroma when they hit the butter is noticeably better
• 1 tsp fresh rosemary (chopped)
• 1/4 to 1/2 tsp red pepper flakes (depending on heat preference, omit for kids)
• 1 to 1 1/4 lb sirloin steak (cut into 1-inch cubes) – In my experience, sirloin gives the best balance of tenderness and flavor at this price point, but ribeye or New York strip also work great
• Salt and pepper to taste

Step-by-Step Instructions

I recommend prepping every single ingredient before you start cooking. This recipe moves fast once the skillet is hot and there is no time to stop and chop.

Step 1: Heat a large cast iron skillet over medium heat. Add 1 tablespoon of butter and 1/2 tablespoon of olive oil. Once the butter is melted and the pan is hot, add the cubed potatoes, garlic, chopped herbs, and red pepper flakes. Cook for 5 to 6 minutes, stirring occasionally, until the potatoes are just tender when pierced with a fork. Season with salt and pepper. The potatoes should be cooked through but not falling apart.

Step 2: Transfer the cooked potatoes to a plate and set aside. Check the skillet for any dark or burnt garlic and herb bits and discard them before searing the steak. Burnt garlic will make the entire dish bitter and there is no rescuing it once it is in there.

Step 3: Turn the heat up to high. Let the skillet heat until it just begins to smoke lightly, about 1 to 2 minutes. Add the remaining 1/2 tablespoon of olive oil and 1 tablespoon of butter. Add the steak bites in a single layer without crowding. Let them sear undisturbed for 1 minute so a proper brown crust forms on the bottom. Do not move them early or the crust will not develop.

Step 4: Continue cooking, turning the steak bites, until browned on all sides and cooked to your preferred doneness, about 4 to 6 minutes total. For medium, the centers should still have a slight pink. Season with salt and pepper. If your skillet is not large enough to hold the steak in a single layer, sear in two batches rather than crowding.

Step 5: Return the potatoes to the skillet and cook together for 1 more minute until heated through. Remove from heat and serve immediately garnished with fresh chopped parsley and thyme.

What to Serve with Garlic Butter Steak Bites

Since the potatoes are already built into this dinner, the best sides add freshness, lightness, or a contrasting texture to round out the plate.

Healthy Sauteed Vegetables: A quick stovetop vegetable side like this one adds color and nutrition to the plate without competing with the garlic butter flavor. It comes together in about the same time as the steak bites.

Honey Glazed Carrots and Green Beans: The slight sweetness of glazed carrots and green beans pairs really well with the savory herb butter on the steak. A classic combination that works every time.

Green Goddess Chicken Salad: A fresh, herb-forward salad adds brightness and crunch to the plate and balances the richness of the garlic butter. A good choice when you want the meal to feel a little lighter.

Cilantro Lime Steak Bowls: If steak is your thing this week, this cilantro lime version uses a completely different flavor profile and is a great option to alternate with the garlic butter version so the family does not get bored.

Cowboy Butter Tortellini Steak Bites: For a heartier dinner that builds on the same steak bites concept, this cowboy butter tortellini version adds pasta to the mix and makes a more filling plate for bigger appetites.

Slow Cooker Garlic Butter Beef Bites with Potatoes: Same garlic butter and potato combination done low and slow for days when you want dinner waiting for you. A good recipe to have alongside this one in your rotation.

Garlic Butter Steak with Cheesy Alfredo Tortellini: For a restaurant-style upgrade on the garlic butter steak concept, this version pairs the seared beef with creamy cheesy tortellini and is worth making on a weekend when you have a little more time.

Storage and Reheating Tips

Store leftover garlic butter steak bites in an airtight container in the fridge for up to 3 days. Keep the steak and potatoes together since they store at the same rate.

To reheat, I recommend a skillet over medium heat with a small amount of butter for 2 to 3 minutes, tossing until heated through. This keeps the exterior of the steak from turning rubbery. An air fryer at 375°F for 3 to 4 minutes also works well and brings a little crispiness back to the potato edges. Avoid the microwave if you can since steak reheated in the microwave gets tough quickly.

Pro tip: the leftover steak bites are excellent served cold over a simple salad the next day. The garlic butter firms up slightly when cold and makes a surprisingly good dressing for leafy greens.

FAQs

Garlic Butter Steak Bites

Tender sirloin steak bites seared to perfection in garlic butter, served alongside pan-fried baby potatoes infused with fresh herbs. A hearty and flavor-packed dinner ready in 25 minutes using just one skillet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 275

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil divided, 1/2 tbsp for potatoes and 1/2 tbsp for steak
• 2 tbsp butter divided, 1 tbsp for potatoes and 1 tbsp for steak
• 1 lb baby red and yellow potatoes cut into 1/2-inch cubes, even size for consistent cooking
• 3 large garlic cloves minced
• 1 tsp fresh parsley chopped
• 1 tsp fresh thyme chopped
• 1 tsp fresh rosemary chopped
• 0.25 tsp red pepper flakes use up to 1/2 tsp to taste, omit for children
• 1 lb sirloin steak cut into 1-inch cubes, up to 1 1/4 lb. Ribeye or New York strip also work well.
• salt and pepper to taste

Equipment

• Large cast-iron skillet
• Cutting board
• Sharp knife
• Tongs

Method

 

1. Heat a large cast iron skillet over medium heat. Add 1 tbsp butter and 1/2 tbsp olive oil. Once hot, add cubed potatoes, garlic, fresh herbs, and red pepper flakes. Cook for 5 to 6 minutes until potatoes are just tender when pierced. Season with salt and pepper.
2. Transfer potatoes to a plate and set aside. Discard any burnt garlic or herb bits from the skillet before proceeding. Burnt garlic will make the dish bitter.
3. Increase heat to high. Let the skillet heat until it just begins to smoke, about 1 to 2 minutes. Add remaining 1/2 tbsp olive oil and 1 tbsp butter. Add steak bites in a single layer without crowding. Sear undisturbed for 1 minute to develop a brown crust.
4. Continue cooking, turning the steak bites, until browned on all sides and cooked to preferred doneness, about 4 to 6 minutes total. For medium, internal temperature should reach 145F. Season with salt and pepper. Sear in batches if needed.
5. Return potatoes to the skillet and cook together for 1 more minute until heated through. Serve immediately garnished with fresh chopped parsley and thyme.

Notes

Prep all ingredients before cooking as this recipe moves fast. Always discard burnt garlic from the skillet before searing the steak. Do not crowd the steak in the pan or it will steam instead of sear. For best results use sirloin, ribeye, or New York strip. Omit red pepper flakes when serving to children. Leftovers keep in the fridge for up to 3 days. Reheat in a skillet with butter or in an air fryer at 375F for 3 to 4 minutes.