Garlic Butter Steak Bites Potatoes

This garlic butter steak bites and potatoes recipe transforms simple ingredients into a restaurant-worthy meal in under 30 minutes. The magic happens in a single skillet where potatoes develop a golden crust while steak pieces remain perfectly tender, all enriched by a savory garlic butter sauce that ties everything together.

I first made this dish when entertaining unexpected dinner guests, and it's become my go-to impressive meal when time is short. The combination of buttery potatoes and perfectly seared steak never fails to impress even the pickiest eaters at my table.

Ingredients

• Ghee or butter Provides richness and helps achieve that perfect golden crust on both potatoes and steak. Ghee offers a higher smoke point perfect for searing.
• Olive oil Prevents butter from burning and adds a complementary flavor note.
• Yukon gold potatoes Known for their buttery texture and ability to hold shape while getting perfectly crisp exteriors.
• Fresh garlic cloves Adds aromatic depth. Fresh is significantly better than powder for this recipe.
• Dried herbs Thyme and oregano infuse the dish with Mediterranean notes that complement beef beautifully.
• Sea salt and black pepper Essential for bringing out the natural flavors in both the steak and potatoes.
• Sirloin steak The ideal cut for this recipe offers the perfect balance of tenderness and flavor without breaking the bank.

Step-by-Step Instructions

Prepare Your Pan

Heat your cast iron skillet over medium heat before adding olive oil and two tablespoons of ghee. A properly preheated pan is essential for developing color on the potatoes without sticking. Cast iron distributes heat evenly for perfect browning.

Cook The Potatoes

Once the ghee melts completely, add potato cubes and immediately sprinkle with garlic, herbs, salt and pepper. Allow them to cook undisturbed for 2-3 minutes to develop a golden crust on the bottom. This initial sear is critical for texture. Continue cooking for 8-10 minutes total, stirring every 1-2 minutes to promote even browning. The potatoes should be fork tender with a beautiful golden exterior. Remove and set aside with all those flavorful browned bits.

Sear The Steak

Increase heat to medium-high and add remaining ghee. The higher temperature creates the perfect environment for a restaurant-quality sear. Add steak pieces but resist the urge to move them immediately. Allow them to develop a caramelized crust for at least 2 minutes before the first stir. This patience rewards you with improved flavor and texture. Continue cooking just 1-2 minutes more until golden but still tender inside.

Bring It All Together

Return potatoes to the pan and stir gently to combine everything. The potatoes will absorb some of the delicious steak juices while the flavors meld together. Taste and adjust seasoning as needed. Finish with fresh parsley for color and a bright herbal note.

Save

My family has a standing joke about this recipe. The first time I made it, my husband said it was too good to share and tried hiding the leftovers at the back of the refrigerator. Now whenever I make it, everyone mysteriously finds room for seconds even when they claimed to be full after the main course.

Choosing The Perfect Steak

While sirloin is recommended for its balance of tenderness and flavor, this recipe works beautifully with ribeye for a more luxurious version or strip steak for a slightly firmer texture. The most important factor is cutting the meat into consistently sized pieces and ensuring it's at room temperature before cooking. Cold steak tends to seize up in the hot pan, resulting in tougher bites. For best results, take your steak out of the refrigerator 20-30 minutes before cooking and pat it completely dry with paper towels to promote browning.

Potato Secrets

Yukon golds are ideal for this recipe because they hold their shape while developing crispy exteriors. Red potatoes work well too, but russets tend to break down too much. The real secret is cutting them into uniformly small pieces about a half-inch in size. This allows them to cook quickly and evenly. For extra flavor, you can parcook the potatoes in salted water for 4-5 minutes before pan-frying them which helps develop an even better crust.

Serving Suggestions

This dish stands on its own as a complete meal, but pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a more substantial meal, roasted asparagus or Brussels sprouts complement the flavors beautifully. If you want to dress it up for company, serve it with a dollop of herb compound butter that melts luxuriously over the hot steak bites. This recipe also makes excellent meal prep lunches when packed with a side of steamed broccoli.

Make Ahead Options

While best enjoyed fresh, you can prepare components ahead of time. Cut potatoes can be stored in cold water in the refrigerator up to 24 hours before cooking just be sure to dry them thoroughly before adding to the pan. Steak can be cubed a day ahead and stored in an airtight container. For optimal texture, I recommend cooking the dish fresh, but leftovers reheat surprisingly well in a hot skillet with a small amount of ghee to refresh the flavors.

Recipe FAQs

→ Can I use a different cut of steak?

Yes! While sirloin provides an excellent balance of tenderness and flavor, you can substitute ribeye for more richness, tenderloin for maximum tenderness, or strip steak for a beefier flavor. Just ensure you maintain the ½-inch cube size for proper cooking.

→ Why use ghee instead of regular butter?

Ghee has a higher smoke point than regular butter, making it ideal for the higher heat needed to properly sear both the potatoes and steak. However, regular butter works fine if that's what you have on hand - just watch it carefully to prevent burning.

→ What's the best way to get a good sear on the steak?

The key is patience! Allow your pan to fully heat, don't overcrowd the meat, and resist the urge to stir too soon. Let the steak pieces sit undisturbed for at least 2 minutes before flipping to develop that beautiful caramelized crust.

→ Can I add vegetables to this dish?

Absolutely! Bell peppers, mushrooms, or asparagus would be excellent additions. Add quick-cooking vegetables during the last few minutes of cooking the steak. For harder vegetables like carrots, consider parcooking them first or cutting them very small.

→ How do I know when the potatoes are done?

The potatoes should be golden brown on the outside and easily pierced with a fork. The small ½-inch cube size helps them cook quickly and evenly. If your potatoes are taking longer, they might be cut too large or your pan might be overcrowded.

→ What can I serve alongside this dish?

This one-pan meal is quite satisfying on its own, but pairs wonderfully with a simple green salad, steamed vegetables, or crusty bread to soak up the delicious garlic butter sauce. A glass of bold red wine makes for an excellent complement.