Garlic Butter Steak Bites and Potatoes
Perfectly seared steak bites and crispy pan-fried potatoes tossed in a garlicky butter sauce, ready in just 30 minutes. This is a family favorite that feels special but is easy enough for weeknights.
Equipment
- Large Cast Iron Skillet
- Microwave-safe bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Spatula
- Tongs
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 1.5 lbs baby Yukon gold potatoes, halved
- 4 tablespoons unsalted butter
- 5 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- fresh parsley, chopped
- salt
- black pepper
- pinch red pepper flakes (optional)
Instructions
- Place halved potatoes in a microwave-safe bowl with a splash of water. Cover and microwave on high for 4 minutes until slightly tender. Drain and pat dry.
- Toss steak cubes with smoked paprika, salt, and pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add potatoes in a single layer, cut sides down, and cook undisturbed 3-4 minutes per side until golden and crispy. Transfer to a plate.
- Add olive oil to the skillet over high heat. When shimmering, add steak cubes in a single layer (in batches if needed). Cook 2 minutes without moving, then flip and cook another 1.5-2 minutes for medium-rare.
- Reduce heat to medium-low. Add remaining 2 tablespoons butter and minced garlic. Stir 45-60 seconds until fragrant.
- Return potatoes to skillet, toss everything together, and cook 1 minute. Remove from heat, garnish with parsley, and serve immediately.
Notes
For best results, dry steak cubes thoroughly before searing. Don't crowd the pan; work in batches if needed. Add garlic at the end to prevent burning. For dairy-free, use plant-based butter. Sweet potatoes can be substituted—parcook same way. Leftovers keep in the fridge up to 3 days; reheat in a skillet with a little butter. Freezing is not recommended.