Garlic Butter Steak Bites with Potatoes

Ingredients for Garlic Butter Steak Bites

I always pull the steak out of the fridge about 15 minutes before cooking so it is closer to room temperature. Cold steak hitting a hot pan creates uneven searing and you lose the crust before the inside finishes cooking. Here is everything you need:

• 1 tbsp olive oil (divided)
• 2 tbsp butter (divided) – I recommend keeping a small amount out at room temperature so it melts cleanly into the pan without splattering
• 1 lb baby red and yellow potatoes (cut into 1/2-inch cubes) – My preference is cutting them as evenly as possible so every piece finishes cooking at the same time
• 3 large garlic cloves (minced)
• 1 tsp fresh parsley (chopped)
• 1 tsp fresh thyme (chopped) – In my experience, fresh herbs here make a noticeably bigger difference than dried; the aroma when they hit the hot butter is worth it
• 1 tsp fresh rosemary (chopped)
• 1/4 to 1/2 tsp red pepper flakes (omit for children)
• 1 to 1 1/4 lb sirloin steak (cut into 1-inch cubes) – I recommend sirloin for the best balance of tenderness and flavor; ribeye or New York strip also work well
• Salt and pepper to taste

Step-by-Step Instructions

I recommend prepping every ingredient before the skillet goes on the heat. This recipe moves fast once you start and stopping to chop mid-cook means losing the heat you need for a good sear.

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, herbs, and red pepper flakes. Cook for 5 to 6 minutes, stirring occasionally, until the potatoes are just tender when pierced with a fork. They should be cooked through but not falling apart. Season with salt and pepper.

Step 2: Transfer the potatoes to a plate and set aside. Check the skillet for any dark burnt garlic or herb bits and discard them before the steak goes in. Burnt garlic left in the pan will make the whole dish bitter and there is no coming back from that once it happens.

Step 3: Turn the heat up to high. Let the skillet heat until it just starts 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 full minute so a proper brown crust forms on the bottom. Moving them early will pull the crust off and you will end up with grey steamed steak instead.

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, aim for 145°F on an instant-read thermometer. If your pan is not large enough to hold all the steak in one layer, sear in two batches rather than crowding. Season with salt and pepper.

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

What to Pair with Your Garlic Butter Steak Bites

The potatoes are already built into this dinner, so the best additions are fresh, light, or bright sides that balance the richness of the garlic butter without competing with it.

Healthy Sauteed Vegetables: A quick stovetop vegetable side adds color and nutrition to the plate and comes together in roughly the same time as the steak bites so you can run both at once without any juggling.

Honey Glazed Carrots and Green Beans: The slight sweetness of glazed carrots and green beans works as a natural contrast to the savory garlic herb butter. A classic combination that holds up every time.

Green Goddess Chicken Salad: A fresh herb-forward salad adds brightness and crunch that keeps the overall meal from feeling heavy. A good choice when you want to balance the richness of the garlic butter skillet.

Cilantro Lime Steak Bowls: If steak is on repeat at your house this week, this cilantro lime version uses a completely different flavor profile and is a good option to alternate so the family stays interested.

Slow Cooker Garlic Butter Beef Bites with Potatoes: Same garlic butter and potato combination cooked low and slow in the crockpot for days when you want dinner waiting for you when you walk in the door. Worth keeping alongside this recipe in your weekly rotation.

Garlic Butter Steak with Cheesy Alfredo Tortellini: For a heartier upgrade on the garlic butter steak theme, this version adds creamy cheesy tortellini to the mix. A good recipe to bookmark for weekends when you have a bit more time.

Cowboy Butter Tortellini Steak Bites: Another steak bites variation with a bolder compound butter sauce and pasta that makes a more filling plate for bigger appetites.

Keeping Leftovers Tasting Good

Store leftover garlic butter steak bites and potatoes together in an airtight container in the fridge for up to 3 days. They keep well together and reheat at the same rate.

To reheat, use a skillet over medium heat with a small knob of butter for 2 to 3 minutes, tossing until heated through. 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 possible since steak reheated that way turns tough quickly.

Pro tip: leftover steak bites are excellent served cold over a simple green salad the next day. The garlic butter firms up slightly when chilled and acts as a light, savory dressing that works surprisingly well.

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, 1/2 tbsp for steak
• 2 tbsp butter divided: 1 tbsp for potatoes, 1 tbsp for steak
• 1 lb baby red and yellow potatoes cut into 1/2-inch cubes, as evenly as possible
• 3 large garlic cloves minced
• 1 tsp fresh parsley chopped, plus extra for garnish
• 1 tsp fresh thyme chopped, plus extra for garnish
• 1 tsp fresh rosemary chopped
• 0.25 tsp red pepper flakes use up to 1/2 tsp to taste, omit when serving to children
• 1 lb sirloin steak cut into 1-inch cubes, up to 1 1/4 lb. Pull from fridge 15 min before cooking. Ribeye or New York strip also work.
• salt and pepper to taste

Equipment

• Large cast-iron skillet
• Cutting board
• Sharp knife
• Tongs
• Instant-read thermometer

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 5 to 6 minutes until potatoes are just tender when pierced with a fork. Season with salt and pepper.
2. Transfer potatoes to a plate and set aside. Check the skillet for burnt garlic or herb bits and discard them. Burnt garlic left in the pan will make the steak bitter.
3. Turn heat to high. Let the skillet heat until it just begins to smoke lightly, 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 full minute to develop a proper 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. Sear in batches if needed. Season with salt and pepper.
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

Pull steak from the fridge 15 minutes before cooking for a more even sear. Prep all ingredients before cooking as this recipe moves fast. Always discard burnt garlic from the skillet before searing the steak. Never 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 up to 3 days. Reheat in a skillet with butter on medium heat or in an air fryer at 375F for 3 to 4 minutes.