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Garlic butter steak bites with baby potatoes and fresh herbs in a cast iron skillet ready to serve

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.