Garlic Butter Steak Bites (Print View)

Seared steak cubes and golden potatoes in a flavorful garlic butter sauce, perfect for easy weeknight dining.

# Ingredient List:

→ Steak Bites

01 - 1.25 lbs 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 lbs 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
14 - Zest of 1 lemon

# Directions:

01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add quartered potatoes in a single layer. Season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Cook for 12 to 15 minutes, turning occasionally, until golden brown and tender. Transfer to a plate and keep warm.
02 - While potatoes cook, pat steak cubes dry with paper towels. Season with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - Increase skillet heat to high and add 1 tablespoon butter. Add half the steak bites in a single layer. Sear undisturbed for 2 minutes until browned, then flip and sear 1 to 2 minutes more until browned but still juicy. Transfer to a plate. Repeat with remaining steak bites, adding additional 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 skillet. Add parsley, thyme, crushed red pepper flakes, and lemon zest. Toss to coat everything in the garlic butter for 1 to 2 minutes.
06 - Transfer to a serving platter. Garnish with additional parsley and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • The whole meal comes together in under 45 minutes, which means weeknight dinner without the stress.
  • Those charred, crispy potato edges become the best part—everyone fights over them.
  • Garlic butter does the heavy lifting, making simple ingredients taste restaurant-quality without any fussy techniques.
02 -
  • Don't skip patting the steak dry—moisture is the enemy of a golden sear, and that crust is what makes this dish sing.
  • If your pan feels crowded, resist the urge to push through; cook the steak in two batches so each piece gets proper heat contact and develops real color.
03 -
  • If you want to add white wine, do it after removing the steak, letting it reduce for 30 seconds while the pan is still hot, then add butter and garlic for a more complex sauce.
  • Keep your steak cubes relatively uniform in size so they cook at the same rate; uneven pieces mean some are overdone while others are still rare.
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