Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing as the texture of both the steak and potatoes will deteriorate.
- Reheating: Warm in a skillet over medium heat until heated through, adding a small amount of butter if needed to refresh the sauce. Alternatively, microwave at 50% power in 30-second intervals to prevent overcooking the steak.
Summary
This Garlic Butter Steak Bites and Potatoes recipe features tender, juicy cubes of steak and crispy golden potatoes cooked in a rich garlic butter sauce with fresh herbs. Ready in about 30 minutes, this one-pan meal delivers restaurant-quality flavor with minimal effort and cleanup, making it perfect for busy weeknights or special occasions when you want to impress without spending hours in the kitchen.
Why You’ll Love This Recipe
- One-pan convenience with minimal cleanup
- Ready in about 30 minutes from start to finish
- Perfect combination of tender steak and crispy potatoes
- Rich, savory garlic butter sauce that coats every bite
- Customizable with your favorite herbs and seasonings
- Impressive enough for guests but easy enough for weeknights
- Works with various cuts of steak to fit your budget
- Creates perfect bite-sized portions for sharing or meal prep
- Satisfying complete meal in itself (just add a simple salad if desired)
Kitchen Equipment You’ll Need
- Large cast iron skillet or heavy-bottomed pan (12-inch recommended)
- Sharp knife for cutting steak
- Cutting board
- Measuring spoons
- Tongs for flipping steak
- Spatula for turning potatoes
- Meat thermometer (optional but helpful)
- Small bowl for mixing butter and garlic
Tips for Success
- Allow steak to come to room temperature for 20-30 minutes before cooking
- Pat steak completely dry before seasoning and cooking for better browning
- Cut steak and potatoes into similar-sized pieces for even cooking
- Don’t overcrowd the pan – cook in batches if necessary
- Use high heat initially to get a good sear on the steak
- Add butter toward the end of cooking to prevent burning
- Let the potatoes get a head start since they take longer to cook than the steak
- Rest the steak bites for a few minutes after cooking for maximum juiciness
Ingredients
- 1½ pounds sirloin steak (or ribeye/New York strip), cut into 1-inch cubes
- 1 pound baby potatoes, halved or quartered depending on size
- 4 tablespoons butter, divided
- 6 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon smoked paprika
- ½ teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- ½ teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 tablespoon fresh parsley, chopped, for garnish
- Optional: 1 tablespoon soy sauce or Worcestershire sauce for added umami
- Optional: ¼ teaspoon red pepper flakes for heat
Directions
- Prepare the ingredients: Cut steak into 1-inch cubes, removing any excess fat. Halve or quarter potatoes so they’re roughly the same size. Pat steak dry with paper towels and season with ½ teaspoon salt and ½ teaspoon pepper.
- Cook the potatoes: Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add potatoes, season with remaining ½ teaspoon salt, ½ teaspoon pepper, and smoked paprika. Cook for 10-12 minutes, stirring occasionally, until potatoes are golden and fork-tender. Transfer to a plate and set aside.
- Prepare garlic butter: While potatoes are cooking, combine 3 tablespoons butter and minced garlic in a small bowl. Set aside.
- Cook the steak: Using the same skillet, add remaining 1 tablespoon olive oil and heat until almost smoking. Add steak bites in a single layer (working in batches if necessary to avoid overcrowding). Cook for 3-4 minutes, turning occasionally, until browned on all sides and cooked to desired doneness (130-135°F for medium-rare, 140-145°F for medium).
- Combine everything: Reduce heat to medium-low. Return potatoes to the skillet with the steak. Add the garlic butter mixture, remaining 1 tablespoon butter, rosemary, and thyme. Toss everything together, stirring constantly for 1-2 minutes until butter is melted and everything is coated in the sauce.
- Rest and serve: Remove from heat and let rest for 2-3 minutes. Sprinkle with fresh parsley and serve immediately.
Additional Tips or Variations
- Vegetable additions: Add mushrooms, cherry tomatoes, asparagus, or bell peppers in the last few minutes of cooking
- Wine sauce variation: Deglaze the pan with ¼ cup red wine before adding the butter for a deeper flavor
- Herb variations: Try using fresh sage, oregano, or tarragon instead of rosemary and thyme
- Blue cheese finish: Sprinkle with crumbled blue cheese just before serving for a steakhouse experience
- Spicy version: Increase red pepper flakes or add a diced jalapeño with the garlic
- Lemon-herb variation: Add lemon zest and a squeeze of fresh lemon juice at the end
- Sweet potato swap: Use sweet potatoes instead of regular potatoes for a different flavor profile
- Low-carb option: Replace potatoes with cauliflower florets or radishes
- One-pan meal: Add broccoli florets or green beans in the last 5 minutes of cooking
Nutritional Highlights (Per Serving)
Based on 4 servings
- Calories: Approximately 480
- Protein: 35g
- Fat: 30g
- Carbohydrates: 18g
- Fiber: 2g
- Iron: 20% daily value
- Potassium: 15% daily value
- Vitamin B12: 50% daily value
- Zinc: 35% daily value
Frequently Asked Questions (FAQ)
Q: What’s the best cut of steak to use for this recipe? A: Sirloin offers the best balance of tenderness and flavor for the price, but ribeye or New York strip will give more marbling and richness. Tenderloin (filet mignon) works beautifully for a special occasion.
Q: Can I use a different type of potato? A: Yes! Regular russet potatoes work fine (cut into 1-inch pieces), as do red potatoes. Yukon golds are particularly good for their buttery flavor and creamy texture.
Q: How do I know when my steak bites are done? A: For medium-rare, cook until they reach an internal temperature of 130-135°F. They should be browned on the outside but still slightly pink in the center. For medium, aim for 140-145°F.
Q: Can I make this ahead of time? A: This dish is best enjoyed immediately after cooking. If needed, you can pre-cut the ingredients and have them ready to cook. Leftovers can be stored but the steak may become more well-done when reheated.
Q: How can I make this recipe dairy-free? A: Substitute the butter with olive oil or a plant-based butter alternative. You’ll lose some richness but still get delicious results.
Conclusion
Garlic Butter Steak Bites and Potatoes represents the best of comfort food cooking – simple ingredients transformed into something truly special through proper technique and thoughtful seasoning. This dish proves that you don’t need complicated recipes or extensive culinary training to create a meal that satisfies on every level.
What makes this recipe a standout is its perfect balance – the tender, juicy steak against the crispy, golden potatoes; the rich butter complemented by the aromatic garlic and herbs; the impressive presentation achieved with minimal effort. It’s a reminder that sometimes the most memorable meals come from embracing simplicity rather than complexity.
Whether you’re cooking for family on a weeknight, impressing a date, or simply treating yourself to something special, these steak bites deliver restaurant-worthy flavor without the fuss. The one-pan approach means less time cleaning and more time enjoying good food and good company – exactly what cooking should be about.
So heat up that skillet, prepare your ingredients, and get ready to experience a meal that proves you don’t need to choose between convenience and quality. With this Garlic Butter Steak Bites and Potatoes recipe in your repertoire, you’ll always have a reliable, delicious option to turn to whenever you crave something truly satisfying.
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