Garlic Butter Steak Bites Potatoes (Print)

Steak bites and crispy potatoes glazed in rich garlic butter for a savory, crowd-pleasing main dish.

# Components:

→ Meats

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

→ Vegetables

02 - 1 lb 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 (optional)

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add quartered baby potatoes and season with salt, black pepper, and smoked paprika. Cook, stirring occasionally, until golden and tender, about 12 to 15 minutes. Transfer potatoes to a plate and cover to keep warm.
02 - Pat steak cubes dry with paper towels and season evenly with kosher salt and black pepper.
03 - Add remaining olive oil to the skillet. When hot, add steak cubes in a single layer and sear for 2 to 3 minutes per side until browned and cooked to the preferred doneness. Work in batches if necessary. Transfer steak to the plate with potatoes.
04 - Reduce heat to low. Add unsalted butter and minced garlic to the skillet, stirring until fragrant, about 30 seconds.
05 - Return steak bites and potatoes to the pan. Toss well to coat in garlic butter and finish with chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • The garlic butter seeps into every crevice, making both the steak and potatoes taste more decadent than you’d expect for a weeknight.
  • Few dishes manage to make everyone at the table happy, but this one always disappears to the last bite.
02 -
  • If you overcrowd the skillet with steak, it sweats instead of searing—work in batches for best color and flavor.
  • Once I swapped pre-chopped garlic for fresh and the sauce went from okay to unforgettable—never looked back.
03 -
  • Don’t be shy about seasoning—layers of salt and pepper make a world of difference.
  • Finishing the dish in garlic butter at low heat keeps everything juicy and fragrant, never dry.
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