Garlic Butter Steak Bites Potatoes

Alright, so imagine taking perfectly seared, bite-sized pieces of tender steak and crispy, golden potatoes, then tossing them all together in the most incredible garlic butter sauce that’ll make you want to lick the skillet clean. These Garlic Butter Steak Bites with Potatoes are basically what happens when you want a steakhouse-quality meal but don’t want to mess with a full steak dinner. We’re talking juicy steak pieces with that perfect crust, crispy-on-the-outside-fluffy-on-the-inside potatoes, and enough garlicky, buttery goodness to make every bite taste like pure heaven. It’s a complete meal in one pan that comes together fast enough for a weeknight but feels fancy enough for date night. Plus, there’s something about eating steak in bite-sized pieces that just makes it more fun.

Why You’ll Love This Recipe

• Steakhouse flavors in 30 minutes flat
• One-pan wonder = minimal cleanup
• Those garlic butter vibes are absolutely addictive
• Perfect sear on the steak without fancy equipment
• Complete meal — protein and potatoes, done
• Impressive enough for company but easy enough for Tuesday
• Way cheaper than going out but tastes just as good

The Good Stuff You’ll Need

For the Steak Bites:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp olive oil

For the Potatoes:

• 1.5 lbs baby potatoes (or regular potatoes cut into 1-inch pieces)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp paprika

For the Garlic Butter Sauce:

• 6 tbsp butter
• 6 cloves garlic, minced (don’t be shy!)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp Worcestershire sauce
• 1/2 tsp red pepper flakes (optional)
• Juice of 1/2 lemon
• Salt and pepper to taste

For Finishing:

• Extra fresh parsley, chopped
• Grated Parmesan cheese (optional but amazing)
• Lemon wedges for serving

Let’s Do This

Step 1: Prep That Steak

Pat steak cubes completely dry with paper towels — this is crucial for a good sear.

Season generously with salt, pepper, garlic powder, and smoked paprika.

Let sit at room temperature for 15 minutes while you prep the potatoes.

Step 2: Get Those Potatoes Crispy

If using baby potatoes, halve them. If using regular potatoes, cut into 1-inch pieces.

Toss with olive oil, salt, pepper, garlic powder, and paprika.

Heat a large cast iron skillet or heavy pan over medium-high heat.

Add potatoes cut-side down and cook for 15-18 minutes, flipping occasionally, until golden brown and tender.

Remove to a plate and keep warm.

Step 3: Sear Those Steak Bites

Crank the heat to high and add 2 tbsp olive oil to the same pan.

Once the oil is shimmering (almost smoking), add steak bites in a single layer.

Don’t move them! Let them sear for 2 minutes until a crust forms.

Flip and sear another 1-2 minutes for medium-rare.

Work in batches if needed — overcrowding = steaming instead of searing.

Remove steak to a plate and tent with foil.

Step 4: Make That Magic Garlic Butter

Reduce heat to medium and add butter to the pan.

Once melted, add minced garlic and cook for 30-60 seconds until fragrant.

Don’t let the garlic burn or it’ll get bitter!

Add parsley, thyme, Worcestershire sauce, red pepper flakes (if using), and lemon juice.

Stir everything together and let it bubble for 1 minute.

Step 5: Bring It All Together

Return potatoes and steak bites to the pan with the garlic butter.

Toss everything together until well coated in that gorgeous sauce.

Cook for 1-2 minutes just to heat everything through.

Taste and adjust seasoning with salt and pepper.

Step 6: Serve and Devour

Transfer to a serving platter or serve straight from the skillet.

Garnish with extra fresh parsley and Parmesan if using.

Serve with lemon wedges on the side.

Have crusty bread ready for soaking up all that garlic butter.

Serving Suggestions

Serve with a simple green salad or roasted vegetables on the side.

Crusty bread or garlic bread for mopping up the sauce is mandatory.

A glass of bold red wine like Cabernet or Malbec pairs perfectly.

For a complete meal, add sautéed green beans or asparagus.

Switch It Up

Different Cuts: Try ribeye or New York strip for even more flavor (and fat).

Veggie Power: Add mushrooms, bell peppers, or cherry tomatoes.

Herb Variations: Try rosemary or oregano instead of thyme.

Spicy Kick: Add more red pepper flakes or a dash of hot sauce.

Sweet Potato: Use sweet potatoes instead of regular for different flavor.

Make-Ahead Tips

Season steak and prep potatoes up to a day ahead, store separately in the fridge.

The garlic butter sauce can be made ahead and gently reheated.

This dish is best served fresh, but leftovers keep for 2-3 days.

Reheat gently in a skillet over medium heat to maintain the sear on the steak.

Questions People Actually Ask

Q: What’s the best cut of steak for this? A: Sirloin is great for value and flavor. Ribeye or tenderloin are more tender but pricier. Avoid tough cuts like round.

Q: How do I know when the steak is done? A: For medium-rare, cook to 130-135°F internal temp. Remember it will cook a bit more when you toss it in the garlic butter.

Q: My potatoes aren’t getting crispy — help! A: Make sure they’re dry before cooking, use high heat, and don’t move them too much. Let them develop that crust!

Q: Can I use frozen steak? A: Thaw it completely first and pat very dry. Frozen or damp steak won’t sear properly.

Q: What if I don’t have fresh garlic? A: Fresh is best here since it’s the star, but you can use 2 tsp garlic powder in a pinch. Just add it with the butter.

Q: Can I make this dairy-free? A: Use olive oil instead of butter, though the flavor won’t be quite as rich and indulgent.

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