Garlic Butter Steak Bites (Print Version)

Seared steak cubes with crispy potatoes in a savory garlic butter and herb blend.

# What You'll Need:

→ Steak Bites

01 - 1.25 pounds sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 0.5 teaspoon smoked paprika

→ Potatoes

05 - 1.5 pounds baby Yukon Gold potatoes, quartered
06 - 2 tablespoons olive oil
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

09 - 4 tablespoons unsalted butter
10 - 5 cloves garlic, minced
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 teaspoon fresh thyme leaves
13 - 0.5 teaspoon crushed red pepper flakes, optional
14 - Zest of 1 lemon

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add quartered potatoes in a single layer and season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Cook for 12 to 15 minutes, turning occasionally, until golden brown and fork-tender. Transfer potatoes to a plate and keep warm.
02 - Pat steak cubes dry with paper towels. Season with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - In the same skillet over high heat, add 1 tablespoon butter. Add half the steak bites in a single layer without crowding. Sear undisturbed for 2 minutes, then flip and sear 1 to 2 minutes until browned but still juicy. Transfer to a plate. Repeat with remaining steak bites, adding more butter as needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Return steak bites and potatoes to the pan. Add parsley, thyme, crushed red pepper flakes if desired, and lemon zest. Toss everything together for 1 to 2 minutes until coated in garlic butter.
06 - Transfer to a serving platter. Garnish with additional parsley and lemon zest if desired. Serve immediately.

# Additional Tips::

01 -
  • It looks restaurant-quality but feels completely doable on a weeknight, no fancy techniques required.
  • The garlic butter sauce is so good you'll want to soak bread in it, making people actually ask for your recipe.
  • Everything cooks in one skillet, which means less cleanup and more time enjoying the meal.
02 -
  • Don't skip drying the steak—moisture is the enemy of a good sear, and I learned this the hard way by making gray, steamed meat instead of golden, crusty bites.
  • The order matters: potatoes first, then steak, because if you try to do everything at once, something inevitably gets cold while you're finishing the other.
  • Fresh herbs make the difference between good and unforgettable—dried herbs here feel like a different dish entirely.
03 -
  • Bring your steak to room temperature before cooking—about fifteen minutes on the counter makes a real difference in how evenly it cooks through.
  • If the pan looks dry when you're adding the garlic butter, don't panic; just make sure you're using enough butter so the garlic poaches gently instead of browning too fast.
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