About This Recipe

Garlic butter steak bites with potatoes is the weeknight dinner that feels like a Saturday night splurge. Cubes of sirloin get a hard sear in a screaming-hot cast iron skillet until a deeply browned crust forms, then they're tossed with crispy golden potatoes and bathed in a fragrant garlic herb butter that ties everything together. The whole thing is done in 20 minutes and comes out of one pan. No complicated techniques, no expensive equipment — just high heat, good butter, and a generous hand with the garlic. This is the recipe that gets screenshotted, saved, and made every single week.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • One skillet — steak, potatoes, sauce all in the same pan
  • 20 minutes total — faster than going out for steak
  • The garlic butter sauce is so good you'll want to pour it on everything
  • Uses affordable sirloin — no need for expensive cuts

Garlic Butter Steak Bites with Potatoes

Garlic butter steak bites with potatoes
5 min
Prep
15 min
Cook
20 min
Total
4
Servings
⭐ 4.9
Rating
540
Calories

Ingredients

  • 1.5 lbs sirloin steak, 1-inch cubes
  • 1 lb baby potatoes, halved
  • 4 tbsp unsalted butter
  • 6 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • Salt & black pepper
  • Fresh parsley
  • Flaky sea salt

Instructions

  1. 1Parboil potatoes Boil halved potatoes 8 min, drain and pat dry.
  2. 2Sear steak Hot skillet + oil. Sear steak cubes 1–2 min per side. Remove to plate.
  3. 3Crisp potatoes Same pan, potatoes cut-side down, 4–5 min until golden.
  4. 4Garlic butter Add butter, garlic, and herbs. Baste potatoes 1 min.
  5. 5Finish Return steak. Toss in butter 30 sec. Parsley + flaky salt. Serve.

Ingredients

1.5 lbs sirloin steak 1 lb baby potatoes 4 tbsp unsalted butter 6 garlic cloves 2 tbsp olive oil 1 tsp dried thyme 1 tsp dried rosemary Smoked paprika Salt & black pepper Fresh parsley Flaky sea salt

Step-by-Step Instructions

  1. 1

    Parboil the potatoes

    Bring a pot of heavily salted water to a boil. Add the halved baby potatoes and cook for 8 minutes — they should be just fork-tender but still holding their shape. Drain and transfer to a paper towel-lined surface. Pat completely dry. Moisture on the surface of the potatoes prevents browning; they'll steam instead of crisping. This step can be done up to 24 hours ahead.

  2. 2

    Sear the steak bites

    Pat the steak cubes completely dry with paper towels and season generously with salt, black pepper, and smoked paprika. Heat a cast-iron skillet over high heat until it's smoking. Add 1 tablespoon of olive oil. Add steak cubes in a single layer — work in two batches to avoid crowding. Don't touch them for 60–90 seconds. Sear 1–2 minutes per side until a deep brown crust forms. The steak should be medium-rare inside. Remove to a plate and tent with foil.

  3. 3

    Crisp the potatoes

    In the same skillet (with all those beautiful browned bits), add the remaining olive oil. Arrange the parboiled potato halves cut-side down in a single layer. Cook over medium-high heat without moving them for 4–5 minutes until the cut side is deeply golden and crispy. Flip and cook 2 more minutes on the skin side. Season with salt and pepper.

  4. 4

    Make the garlic herb butter

    Reduce heat to medium. Push the potatoes to the edges of the skillet. Add the butter, minced garlic, dried thyme, and rosemary to the center of the pan. As the butter melts and foams, it will become fragrant and the garlic will turn lightly golden — about 30–60 seconds. Spoon the garlic butter over the potatoes repeatedly (this is called basting) for 1 full minute.

  5. 5

    Finish and serve

    Return the seared steak bites to the skillet. Toss everything together in the garlic butter for 30 seconds — just long enough to reheat the steak and coat everything in the sauce. Do not cook the steak further or it will go past medium. Taste and adjust salt. Serve straight from the skillet garnished with fresh chopped parsley and a pinch of flaky sea salt over the steak.

Pro Tips

🏆 Chef's Tips for Perfect Results
  • Cast iron is non-negotiable. A cast-iron skillet retains and distributes heat evenly at the very high temperatures needed to sear steak properly. Nonstick pans can't handle the heat and stainless won't give the same crust.
  • Dry everything. Both the steak and potatoes must be completely dry before hitting the pan. Surface moisture causes steaming instead of browning.
  • Don't crowd the steak. Each cube needs space around it to sear, not steam. If you see liquid pooling in the pan, the pan is too cold or too crowded. Cook in batches.
  • Finish with flaky salt. A pinch of Maldon or fleur de sel over the steak right before serving makes every bite pop.

Delicious Variations

🔄 Ways to Switch It Up
  • Lemon Garlic Version: Add a squeeze of fresh lemon juice to the garlic butter at the end — the brightness cuts through the richness beautifully.
  • Blue Cheese Finish: Crumble blue cheese over the hot steak bites before serving. The heat melts it slightly and the tangy creaminess pairs perfectly with the garlic butter.
  • Asparagus instead of potatoes: Snap the woody ends off 1 lb of asparagus, halve them, and cook in the same skillet for 3–4 minutes — a lighter, lower-carb version.
  • Mushroom addition: Add 8 oz of cremini mushrooms (halved) to the skillet after the steak comes out. Cook 4–5 minutes until golden before adding the garlic butter.

Frequently Asked Questions

Sirloin is the best choice for steak bites — it's flavorful, tender enough to eat as a one-bite piece, and affordable. Ribeye is richer but pricier. Tenderloin is the most tender but expensive and milder. Avoid tough cuts like chuck or flank — they require longer cooking that would overcook the exterior before the inside is tender.
Two culprits: the pan wasn't hot enough (it must be smoking before the steak goes in) or the steak was wet (moisture steams the meat instead of searing it). Always pat steak completely dry with paper towels and preheat your skillet until it is visibly smoking. Don't put the steak in a lukewarm pan.
Use fully thawed steak — frozen or partially frozen steak releases enormous amounts of moisture in the pan, making it impossible to sear. Thaw overnight in the fridge and pat dry before cooking. For best results, take the steak out of the fridge 20 minutes before cooking so it's closer to room temperature and cooks more evenly.

Nutrition Per Serving

540
Calories
44g
Protein
28g
Carbs
28g
Fat
3g
Fiber
2g
Sugar
560mg
Sodium
820mg
Potassium