Garlic Butter Steak Bites Potatoes (Print)

Tender steak bites with golden potatoes in a garlic butter sauce. Easy, flavorful, and perfect for a weeknight meal.

# Components:

→ Meats

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

→ Vegetables

02 - 1 pound baby potatoes, quartered
03 - 4 garlic cloves, 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 (optional)

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the quartered potatoes and season with salt, pepper, and paprika. Cook, stirring occasionally, until golden and tender, about 12 to 15 minutes. Remove potatoes to a plate and cover to keep warm.
02 - Pat steak cubes dry with paper towels and evenly season with salt and pepper.
03 - Add remaining olive oil to the same skillet. Once hot, add steak bites in a single layer and sear for 2 to 3 minutes per side until browned and cooked to preferred doneness. Work in batches if necessary. Transfer steak bites to the plate with potatoes.
04 - Reduce heat to low. Add butter and minced garlic to the pan, stirring until aromatic, about 30 seconds.
05 - Return steak bites and potatoes to the skillet. Toss thoroughly to coat in garlic butter. Sprinkle with chopped parsley and serve immediately.

# Chef Secrets:

01 -
  • Just between us, the trick is that everything gets bathed in garlic butter at the end, guaranteeing every bite feels decadent without the fuss.
  • It’s the kind of meal that hits the spot after a long day—minimal prep, big flavors, and barely any cleanup.
02 -
  • If you crowd the pan, those steak bites will steam instead of sear—work in batches for irresistible browning.
  • I used to add the garlic too early, only to end up with a bitter taste—timing is everything here for perfect flavor.
03 -
  • To keep everything hot and crisp, warm your plates before serving—nothing ruins those crispy edges faster than a cold plate.
  • The real secret: only return the steak and potatoes to the sauce right at the end to preserve their texture.
Back