Garlic Butter Steak Bites and Potatoes
Garlic Butter Steak Bites and Potatoes is a quick and hearty one-skillet meal featuring tender, juicy steak cubes and golden, garlicky potatoes tossed in a rich butter sauce—perfect for weeknight dinners or entertaining guests.
Ingredients
For the Steak Bites:
- 1.5 –2 lbs sirloin or ribeye steak cut into ¾–1" cubes
- 1 tbsp olive oil or avocado oil
- Salt and black pepper to taste
- 1 tsp smoked paprika optional
- 1 tsp garlic powder optional
For the Potatoes:
- 1.5 lbs baby Yukon Gold potatoes quartered
- 1 tbsp olive oil
- Salt and black pepper to taste
- ½ tsp Italian seasoning or dried rosemary optional
For the Garlic Butter Sauce:
- 4 tbsp unsalted butter
- 5 –6 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tbsp fresh parsley or thyme chopped
- Optional: 1 tsp beef bouillon paste or splash of white wine for deglazing
Instructions
Step 1: Parboil the Potatoes
- Place quartered potatoes in a pot of salted water.
- Boil for 5–7 minutes until just fork-tender, then drain and pat dry.
Step 2: Sear the Steak Bites
- Pat steak pieces dry and season with salt, pepper, paprika, and garlic powder.
- Heat 1 tbsp oil in a hot skillet over medium-high heat.
- Sear steak bites in batches for 2–3 minutes per side until browned.
- Remove and set aside on a plate.
Step 3: Cook the Potatoes
- In the same skillet, add 1 tbsp oil and the boiled potatoes.
- Sauté over medium heat for 10–15 minutes until golden and crispy.
- Season with salt, pepper, and optional Italian seasoning.
Step 4: Make the Garlic Butter Sauce
- Lower heat to medium-low. Add butter and minced garlic to the pan.
- Stir for 1–2 minutes until fragrant (avoid browning garlic).
- Add Worcestershire sauce and optional bouillon or wine. Stir well.
Step 5: Combine Everything
- Return steak bites to the skillet. Toss everything together in the garlic butter sauce.
- Sprinkle chopped herbs and cook for 1–2 minutes more until heated through.
- Serve hot with extra fresh parsley on top.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
- Make Ahead: You can pre-boil the potatoes and refrigerate until ready to cook.
- Variations:Swap steak for chicken thighs for a budget version.
- Add vegetables like mushrooms, green beans, or asparagus for extra nutrients.
- For a spicy kick, sprinkle chili flakes or drizzle with hot sauce.
- Pro Tip: Let the steak sit at room temperature for 20 minutes before searing for even cooking.