Garlic Butter Steak Bites Potatoes (Print View)

Juicy steak bites and crispy potatoes tossed in golden garlic butter. Simple, quick, and full of flavor.

# Components:

→ Meats

01 - 1 pound sirloin steak, cut into 1-inch cubes

→ Vegetables

02 - 1 pound baby potatoes, quartered
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped

→ Fats & Flavorings

05 - 4 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Spices & Seasonings

07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add quartered baby potatoes and season with kosher salt, black pepper, and smoked paprika. Cook, stirring occasionally, until potatoes are golden brown and tender, approximately 12 to 15 minutes. Transfer potatoes to a plate and cover to keep warm.
02 - Pat steak cubes thoroughly dry with paper towels. Season evenly with kosher salt and black pepper.
03 - Add remaining olive oil to the same skillet. Once hot, add steak bites in a single layer. Sear for 2 to 3 minutes per side until browned and cooked to preferred doneness. Work in batches for even searing if necessary. Transfer steak to the plate with potatoes.
04 - Lower heat to low. Add unsalted butter and minced garlic to the skillet, stirring until garlic is fragrant, about 30 seconds.
05 - Return steak bites and potatoes to the skillet. Gently toss to coat in garlic butter sauce. Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • No one ever guesses how fast this feels to throw together—juicy steak and crisp potatoes feel like a feast in half an hour.
  • The garlic butter sauce is so addictive, you might find yourself wiping out the pan with a spare piece of bread.
02 -
  • I once overcrowded the pan and ended up with steamed steak instead of that lovely sear—work in batches for best results.
  • Letting the steak rest briefly on the plate keeps every bite juicy once reunited with the potatoes.
03 -
  • Don’t rush the meat—letting the steak cubes sear undisturbed builds the best flavor and texture.
  • The garlic must be added off the high heat—otherwise, it can burn and turn bitter in seconds.
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