Garlic butter steak bites and potatoes are the kind of meal that makes you pause mid-bite and go, “Mmm, yep… this is it.” It’s sizzling, buttery, crisp on the outside, juicy on the inside, and totally doable on a weeknight.
Table of Contents
Why You’ll Crave These Steak Bites
You know that moment when garlic hits melted butter and the smell just wraps around your kitchen like a warm hug? This dish is that moment in edible form.
In under 30 minutes, you’ll have golden-seared steak bites that practically melt in your mouth and crispy little smashed potatoes that steal the show. It’s all done in one pan too so less mess, more “let’s eat!”
Also, this combo’s the real MVP of comfort food. Steak, carbs, butter, garlic it’s giving steakhouse vibes without leaving home.
Ingredients You’ll Need
- 1½ pounds sirloin steak, cut into 1-inch cubes
- 1½ pounds Yukon Gold potatoes, halved or quartered
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh thyme or chopped parsley (for garnish)
Want it extra cozy? Pair it with this creamy chicken lasagna soup for the ultimate dinner duo.
Let’s Get Cooking (Step-by-Step)
1. Boil & Smash the Potatoes
Fill a large pot with salted water and bring it to a boil. Add your potatoes and cook until fork-tender, about 12–15 minutes.
Drain them well and let them steam dry for a minute or two. Then gently press each one with the bottom of a cup not too hard, just enough to flatten a bit. This creates all those lovely crispy edges later!
2. Sear the Steak to Perfection
While the potatoes are cooling, pat your steak dry with paper towels (moisture = no crust!). Season generously with salt, pepper, paprika, and garlic powder.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add steak cubes in batches, giving them space to sear. Cook for about 2 minutes per side, then transfer to a plate and keep warm.
3. Crisp Those Potatoes
In the same skillet (no need to clean hello flavor!), add another tablespoon of butter. Gently place the smashed potatoes in a single layer.
Let them sizzle undisturbed for 3–4 minutes per side until the edges are golden and crispy. Add a pinch more salt if you’re feeling bold.
Craving more skillet-style comfort? This sausage taco cauliflower rice skillet has that same hearty, sizzling vibe.
4. Make That Garlic Butter Glow
Once potatoes are crisped, push them to the side. Melt the remaining 2 tablespoons of butter in the skillet and stir in the minced garlic.
Let it sizzle (but not burn!) for about 30 seconds. Then toss the steak bites back in and stir gently until everything’s coated in that buttery garlic bliss.
Sprinkle with fresh thyme or chopped parsley and serve hot!
Ely’s Insider Tips
- Dry steak = crispy crust. Moisture is the enemy of that gorgeous sear.
- Let it rest! Just a couple minutes before tossing in the butter lets those juices settle.
- No burnt garlic here. Add it at the end and keep heat medium.
- Use cast iron if you’ve got it. Nothing beats that sizzle.
Flavor Variations You’ll Love
- Add a pinch of crushed red pepper for heat
- Use rosemary or oregano instead of thyme
- Toss in mushrooms, zucchini, or bell peppers
- Feeling indulgent? Melt in a handful of blue cheese crumbles at the end
What to Serve It With
Looking to round out your garlic butter steak bites and potatoes with the perfect sidekick? Here are a few must-tries from our kitchen:
- Add some cozy greens with this all-harvest salad it’s fresh, a little sweet, and totally seasonal.
- These crispy garlic parmesan zucchini fries are perfect for dipping and make the plate extra golden.
- Pour a mug of this caramel spiced apple cider to complete the fall dinner magic.
Leftovers? Here’s How to Reheat
Got extras? Lucky you!
- Store leftovers in an airtight container for up to 3 days
- Reheat in a hot skillet with a bit of oil it crisps right back up!
- Avoid the microwave if you can it softens the crisp
FAQs
Can I use a different cut of steak?
Absolutely! Ribeye or New York Strip are delicious (but pricier). Just aim for marbled cuts that stay tender.
Can I prep ahead?
Yes! You can boil and smash the potatoes earlier in the day. Just store them in the fridge and crisp them later.
Why aren’t my potatoes crispy?
They need space and high heat. Don’t overcrowd the pan, and let them sit undisturbed until golden.
Ready to Sizzle?
If your mouth’s watering, that means it’s time to hit the skillet! Try it, rate it, leave a comment below I’d love to hear what twists you added or who you shared it with.
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Garlic Butter Steak Bites and Potatoes (Quick, Juicy & Crispy)
Ingredients
- 1½ pounds sirloin steak cut into 1-inch cubes
- 1½ pounds Yukon Gold potatoes halved or quartered
- 4 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh thyme or chopped parsley for garnish
Instructions
- Fill a large pot with salted water and bring to a boil. Add potatoes and cook until fork-tender, about 12–15 minutes. Drain and let them steam dry briefly, then gently flatten each one with a cup.
- While potatoes cool, pat steak dry with paper towels. Season with salt, pepper, paprika, and garlic powder.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear steak cubes in batches for about 2 minutes per side. Transfer to a plate and keep warm.
- In the same skillet, add 1 tablespoon butter and place smashed potatoes in a single layer. Cook undisturbed for 3–4 minutes per side until crispy. Season with salt if desired.
- Push potatoes aside, melt remaining 2 tablespoons butter, and stir in minced garlic. Cook for 30 seconds, then return steak to the skillet and toss everything together.
- Sprinkle with fresh thyme or parsley and serve hot.