Garlic Butter Steak Bites Potatoes (Print Version)

Seared steak bites and golden potatoes tossed in garlic butter for a savory, crowd-pleasing dinner.

# What You’ll Need:

→ Meats

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

→ Vegetables

02 - 1 pound 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

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add quartered baby potatoes and season with kosher salt, black pepper, and smoked paprika. Sauté, 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 using paper towels. Season all sides with kosher salt and black pepper.
03 - Using the same skillet, add remaining olive oil and heat until shimmering. Arrange steak cubes in a single layer. Sear for 2 to 3 minutes per side until browned and cooked to your desired doneness. Work in batches if necessary. Remove steak from pan and add to plate with potatoes.
04 - Lower the heat to low. Add unsalted butter and minced garlic to the skillet. Stir until the garlic is fragrant, about 30 seconds.
05 - Return steak bites and potatoes to the pan. Gently toss to coat in garlic butter. Sprinkle with chopped fresh parsley and serve immediately.

# Additional Tips::

01 -
  • The secret is that luxurious garlic butter sauce—it makes every bite feel downright decadent.
  • Everything cooks in one pan, so you spend less time cleaning and more time eating.
02 -
  • Steak bites get tough if cooked too long—I learned the hard way to keep them pink in the middle.
  • Keeping the potatoes uncovered while cooking gives you the best crispy edges—it&s worth resisting the urge to cover the pan.
03 -
  • Patting the steak dry sounds small, but it&ll give you steakhouse-worthy searing every time.
  • Tossing potatoes and steak back into the pan together lets flavors blend—you don&t want to skip this last step.
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