Garlic Butter Steak Bites With Crispy Potatoes – Fast, Flavorful, And Satisfying

Seared steak bites and golden potatoes in garlicky butter is the kind of weeknight dinner that feels like a treat. It’s quick, hearty, and full of bold flavor without a lot of fuss. You’ll get caramelized edges on the beef, crispy potatoes, and a silky sauce that begs for a piece of bread.

Serve it straight from the skillet with a squeeze of lemon and a sprinkle of parsley, and you’re set.

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Garlic Butter Steak Bites With Crispy Potatoes - Fast, Flavorful, And Satisfying

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• 1.25–1.5 pounds steak (sirloin, ribeye, New York strip, or flat iron), cut into 1-inch cubes
• 1.25 pounds baby gold potatoes, halved (or russets cut into 1-inch pieces)
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (optional, for warmth)
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 1–2 teaspoons fresh lemon juice (optional, for brightness)

Instructions

• Prep the potatoes: Rinse and dry thoroughly. Dry potatoes crisp better.
• Start the potatoes: Heat a large heavy skillet (cast iron is ideal) over medium-high. Add 1 tablespoon olive oil.Arrange potatoes cut-side down in a single layer. Sprinkle with 1/2 teaspoon salt. Cook undisturbed 5–6 minutes until deep golden.
• Crisp and finish: Flip potatoes, reduce heat to medium, and cook another 6–8 minutes, stirring occasionally, until tender and crisp.Transfer to a plate and tent with foil.
• Season the steak: Pat steak cubes dry. Toss with 1/2 teaspoon salt, black pepper, and smoked paprika.
• Sear in batches: Increase heat to medium-high. Add remaining 1 tablespoon olive oil.Add half the steak in a single layer, without crowding. Sear 1–2 minutes per side until browned and medium-rare inside. Remove to a plate.Repeat with remaining steak.
• Make the garlic butter: Reduce heat to medium-low. Add butter to the skillet. When melted, add garlic and thyme.Stir 30–45 seconds until fragrant; don’t let the garlic brown.
• Bring it together: Return potatoes and steak (with juices) to the pan. Toss to coat in the garlic butter for 30–60 seconds. Turn off heat.Stir in parsley and a squeeze of lemon juice if using. Taste and adjust salt.
• Serve: Garnish with extra parsley. Serve with a simple green salad or steamed veggies.

What Makes This Recipe So Good

• Big flavor, minimal effort: Steak, garlic, butter, and herbs bring restaurant-level results with pantry basics.
• Quick cook time: Bite-sized pieces sear fast, so dinner is on the table in about 30 minutes.
• Balanced texture: Crispy potatoes, juicy steak, and a glossy butter sauce keep every bite interesting.
• Flexible and forgiving: Use your favorite steak cut and swap in the herbs you have on hand.
• One-skillet simplicity: Less mess, more flavor.

What You’ll Need

• 1.25–1.5 pounds steak (sirloin, ribeye, New York strip, or flat iron), cut into 1-inch cubes
• 1.25 pounds baby gold potatoes, halved (or russets cut into 1-inch pieces)
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (optional, for warmth)
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 1–2 teaspoons fresh lemon juice (optional, for brightness)

Instructions

1. Prep the potatoes: Rinse and dry thoroughly. Dry potatoes crisp better.
2. Start the potatoes: Heat a large heavy skillet (cast iron is ideal) over medium-high. Add 1 tablespoon olive oil.

   Arrange potatoes cut-side down in a single layer. Sprinkle with 1/2 teaspoon salt. Cook undisturbed 5–6 minutes until deep golden.

3. Crisp and finish: Flip potatoes, reduce heat to medium, and cook another 6–8 minutes, stirring occasionally, until tender and crisp.

   Transfer to a plate and tent with foil.

4. Season the steak: Pat steak cubes dry. Toss with 1/2 teaspoon salt, black pepper, and smoked paprika.
5. Sear in batches: Increase heat to medium-high. Add remaining 1 tablespoon olive oil.

   Add half the steak in a single layer, without crowding. Sear 1–2 minutes per side until browned and medium-rare inside. Remove to a plate.

   Repeat with remaining steak.

6. Make the garlic butter: Reduce heat to medium-low. Add butter to the skillet. When melted, add garlic and thyme.

   Stir 30–45 seconds until fragrant; don’t let the garlic brown.

7. Bring it together: Return potatoes and steak (with juices) to the pan. Toss to coat in the garlic butter for 30–60 seconds. Turn off heat.

   Stir in parsley and a squeeze of lemon juice if using. Taste and adjust salt.

8. Serve: Garnish with extra parsley. Serve with a simple green salad or steamed veggies.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium with a splash of water or broth, 2–3 minutes, just until heated through.

  Avoid overcooking to keep steak tender.

• Freezing: Not recommended. Steak bites can turn tough and potatoes become mealy once frozen.

Benefits of This Recipe

• Protein-rich and satisfying: Keeps you full and energized.
• Fast weeknight option: Minimal prep and quick sear.
• Scales easily: Double for a crowd or meal prep lunches.
• Customizable flavors: Change herbs, add heat, or finish with your favorite sauce.

Pitfalls to Watch Out For

• Crowding the pan: Overcrowding steams the steak and potatoes. Work in batches for a true sear.
• Wet ingredients: Moisture kills browning.

  Pat steak and potatoes dry before cooking.

• Burning the garlic: Add it after searing and keep heat moderate in the butter step.
• Overcooking the steak: Steak bites cook fast. Pull them when still slightly pink inside.

Recipe Variations

• Garlic Herb: Swap thyme for rosemary and add a splash of white wine to the butter.
• Cajun: Use Cajun seasoning instead of paprika and thyme. Finish with green onions.
• Chimichurri: Skip lemon and finish with a spoonful of chimichurri for a fresh, tangy kick.
• Mushroom Add-In: Sauté sliced cremini mushrooms after the steak, then proceed with the garlic butter.
• Sweet Potato Twist: Use cubed sweet potatoes; roast or pan-crisp a bit longer until tender.

FAQ

What’s the best steak cut for steak bites?

Sirloin is the best value for tenderness and flavor.

Ribeye is richer and more marbled. New York strip and flat iron also work great. Avoid very lean cuts like round, which can be tough.

Can I use a different oil instead of olive oil?

Yes.

Use a high-heat oil like avocado, canola, or grapeseed for the sear. Add butter later for flavor.

How do I know when the potatoes are done?

They should be deeply golden and crisp on the outside and easily pierced with a fork. If they brown too fast, lower the heat and give them a few more minutes.

How can I make it spicy?

Add 1/4–1/2 teaspoon crushed red pepper flakes to the garlic butter or toss the steak with a pinch of cayenne before searing.

Can I make this dairy-free?

Yes.

Use plant-based butter or skip butter and finish with extra-virgin olive oil and a squeeze of lemon.

What sides go well with this?

Try a simple arugula salad with lemon, roasted broccoli, sautéed green beans, or a crusty baguette to soak up the sauce.

Final Thoughts

Garlic Butter Steak Bites With Crispy Potatoes is the kind of recipe you’ll keep on repeat. It’s fast, comforting, and packed with flavor from a handful of simple ingredients. With a hot skillet and a light touch, you’ll get juicy steak, crunchy potatoes, and a buttery sauce that ties it all together.

Keep it simple, or use the variations to make it your own.