Garlic Butter Steak Bites and Potatoes
We’ve all had those nights where we’re starving, exhausted, and just want something hearty, delicious, and—most importantly—fast. I’ve visited that place countless times. That’s exactly why this Garlic Butter Steak Bites and Potatoes recipe became one of my weeknight staples. It checks every box: savory, satisfying, ridiculously easy to make, and only one pan to wash. Yes, please.
The smell alone will stop you in your tracks—rich garlic butter sizzling in a hot skillet, juicy steak searing to golden-brown perfection, and potatoes soaking in every bit of flavor. It’s one of those rare dishes that makes you feel like you’re indulging in a restaurant-quality steak dinner, but you’re really just standing in your kitchen on a random Tuesday in sweatpants.
So, let’s get into it. This recipe isn’t just good. It’s crave-worthy, crowd-pleasing, and totally doable—even if you don’t cook often.
Why You’ll Love This Recipe
Filled with rich, creamy garlic goodness in every mouthful
Quick to prep and cooks in 30 minutes or less
One skillet = fewer dishes, less cleanup, more relaxing
Juicy, golden steak bites with crispy-on-the-outside potatoes
Feels indulgent, but uses everyday ingredients you probably have on hand
Want to keep the comfort food coming? Try these Baked Chicken Thighs and Potatoes—they’re another simple go-to with big flavor.
Ingredient Breakdown
What You’ll Need:
1 pound of sirloin steak (cut into 1-inch cubes)
3 to 4 medium Yukon Gold potatoes (diced small)
4 cloves of garlic (minced fresh)
4 tablespoons unsalted butter
2 tablespoons olive oil
Kosher salt and black pepper (to taste)
Fresh parsley (for garnish)
Optional: fresh rosemary or thyme
Let’s Talk Steak:
Sirloin is my favorite for this—it’s flavorful, tender enough for quick cooking, and won’t drain your grocery budget.
New York Strip brings a bit more marbling and richness.
Ribeye is extra juicy and decadent.
Tenderloin is ultra-tender but a little milder in flavor (and definitely pricier).
Best Potatoes for This:
Yukon Golds give you that buttery texture and crisp nicely in a skillet.
Red potatoes are also great—they hold their shape and roast beautifully.
Russets? They’re too starchy and can fall apart—not ideal here.
Garlic & Butter Notes:
Stick with fresh garlic. It makes all the difference. Those jars of pre-minced stuff just don’t have the same punch.
Use unsalted butter so you’re in control of the flavor and sodium.
Herbs:
Parsley adds a fresh touch at the end.
A little thyme or rosemary while the garlic butter sizzles adds depth and aroma.
How to Make Garlic Butter Steak Bites and Potatoes
It’s straightforward and stress-free. You’ll want to prep everything first since it comes together quickly once you start.
1. Prep Ingredients
Chop your steak and potatoes into small, even pieces so they cook evenly. Mince the garlic and set aside the herbs.
2. Sauté the Potatoes
In a large skillet, heat 2 tablespoons of oil over medium-high. Add the potatoes in a single layer and season with salt and pepper. Let them get golden and fork-tender—this usually takes about 10 to 12 minutes. Give them a stir now and then, but don’t babysit.
After you’re finished, take them out and put them aside.
3. Sear the Steak
Pat the steak cubes dry. This isn’t optional—moisture kills your sear. Add a bit more oil if needed, turn the heat up to high, and work in batches if necessary. Sear each batch for 2 to 3 minutes on each side until they are golden brown. Don’t stir constantly—give the steak time to develop that beautiful crust.
Once seared, transfer to a plate to rest.
4. Make the Garlic Butter Sauce
Turn the heat down a touch. Melt 4 tablespoons of butter in the same skillet, then stir in the garlic and herbs. Let it sizzle for about 30 seconds, just enough to get fragrant without burning.
5. Combine & Serve
Toss the steak and potatoes back into the skillet and stir everything through the garlic butter. A final sprinkle of fresh parsley finishes the dish.
Tips to Make It Perfect
Choosing the Right Cut: Sirloin balances flavor, tenderness, and price. Don’t overthink it.
Even Cuts Matter: Cut the steak and potatoes into similar sizes for even cooking.
Don’t Overcrowd: Cook in batches to keep the skillet hot. Overcrowding = steaming instead of searing.
Let the Steak Rest: Even just a minute or two off the heat keeps the juices where they belong.
Timing the Garlic: Add garlic after you’re done with high-heat searing. Garlic burns fast, and once it does, it’s game over.
For more easy one-pan magic, I highly recommend this Sausage Potatoes Skillet. It’s a flavor-packed, fuss-free weeknight hero.
Customizations and Variations
Want to switch things up? Here’s how to put your own spin on this dish:
Add veggies like mushrooms, onions, or bell peppers. Cook them after the potatoes, just until tender.
Spice it up with Cajun seasoning or red pepper flakes in the garlic butter.
Stir in a splash of heavy cream at the end for a creamy garlic sauce twist.
Finish with a sprinkle of grated Parmesan for that rich, nutty finish.
Looking for more flavor-packed ideas? The Garlic Parmesan Chicken and Potatoes recipe is another one we keep on rotation.
Serving Suggestions
This recipe is a full meal on its own, but here’s how we like to round it out:
A crisp green salad with a lemony vinaigrette
Steamed or roasted asparagus
A crusty baguette to mop up the buttery sauce
Roasted broccoli or Brussels sprouts
You might also love this tangy and hearty BBQ Chicken Sweet Potato Bowl for something a little different.
Storing & Reheating
Let everything cool before transferring to an airtight container. You can store it in the fridge for as long as 3 days.
To reheat, toss the steak and potatoes in a skillet over medium heat until warmed through. Avoid the microwave if you can—steak tends to get rubbery that way.
Frequently Asked Questions
What’s the best steak for steak bites?
Sirloin is ideal. It’s lean, tender, flavorful, and affordable. Ribeye and New York Strip work well too.
How do I keep my steak bites tender?
High heat, short cook time, and letting the meat rest before serving are key.
Can I make this ahead?
You can dice the steak and potatoes a few hours ahead and store them in the fridge. Just pat the steak dry again before cooking.
Is this recipe gluten-free or keto?
Yes, it’s naturally gluten-free. For keto, use fewer potatoes or sub in cauliflower.
Can I use frozen potatoes?
If that’s all you’ve got, thaw them and pat them dry before cooking. Fresh will always give you a better texture.
Let’s Get Cooking
This Garlic Butter Steak Bites and Potatoes recipe has saved my dinner plans more times than I can count. It’s fast, flexible, and downright satisfying. Whether it’s your first time cooking steak or you’re just tired of doing dishes, this one’s for you.
If you give it a try, drop a comment and let me know how it turned out. I’d love to hear your twists on it too. Don’t forget to rate the recipe and share it with friends who love a good steak dinner.
And when you’re ready for another cozy, comforting meal, this Hamburger Potato Casserole should be next on your list.
Garlic Butter Steak Bites and Potatoes
Ingredients
- 1 pound sirloin steak cut into 1-inch cubes
- 3 –4 medium Yukon Gold potatoes diced small
- 4 cloves garlic minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
- Optional: rosemary or thyme fresh or dried
Instructions
- Prep Ingredients: Dice the steak and potatoes into small, even-sized cubes. Mince garlic and prepare herbs if using.
- Cook Potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add potatoes in a single layer, season with salt and pepper, and cook for 10–12 minutes until golden and tender. Stir occasionally, then set aside.
- Sear Steak: Pat steak dry with paper towels. Add 1 tablespoon oil to the same skillet over high heat. Sear steak in batches for 2–3 minutes per side until browned. Set aside.
- Make Garlic Butter: Lower heat to medium. Add butter to the skillet. Once melted, stir in garlic and herbs. Cook for 30 seconds until fragrant.
- Combine & Finish: Return steak and potatoes to skillet. Toss everything in garlic butter to coat. Cook for 1–2 minutes more. Garnish with parsley and serve.
Notes
- For best sear, do not overcrowd the pan. Work in batches if necessary.
- Use fresh garlic and herbs for maximum flavor.
- Sirloin is ideal, but ribeye or NY strip can also be used.
- Reheat leftovers in a skillet over medium heat to maintain texture.
- Add mushrooms or bell peppers for variation, or top with Parmesan cheese.
Happy cooking, and enjoy every buttery, garlicky bite.
