Garlic Butter Steak Bites and Potatoes

These garlic butter steak bites and potatoes are a one-pan wonder—juicy, seared steak cubes and crispy golden potatoes tossed in a rich garlic butter sauce. I love how this dish brings steakhouse flavor to my weeknight dinner table with minimal effort and maximum satisfaction.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, flavorful, and comes together in one skillet. The steak bites are seared to perfection, the potatoes are crisp and tender, and everything gets coated in garlicky, buttery goodness. It’s a satisfying dinner I can whip up in 30 minutes—and it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds baby potatoes, halved

• 1 tablespoon olive oil

• ½ teaspoon smoked paprika (optional)

• Salt and pepper, to taste

• 1½ pounds sirloin or ribeye steak, cut into bite-sized cubes

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

1. Cook the potatoes: I start by heating olive oil in a large skillet over medium heat. I add the halved baby potatoes, season with salt, pepper, and paprika, and cook cut-side down for about 5–6 minutes until golden. I stir and continue cooking for another 5–7 minutes until fork-tender. I transfer them to a plate and keep warm.

2. Sear the steak bites: I pat the steak pieces dry and season them generously with salt and pepper. In the same skillet, I increase the heat to high and sear the steak in batches for about 1–2 minutes per side until browned and just cooked through. I don’t overcrowd the pan so they sear properly.

3. Add the garlic butter: Once all the steak is cooked, I reduce the heat to medium-low. I add the butter and garlic to the skillet, stirring for about 1 minute until fragrant.

4. Combine and finish: I return the steak and potatoes to the skillet, toss everything in the garlic butter, and cook for 1–2 more minutes to heat through.

5. I garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 4 people. It takes me about 10 minutes to prep and 20–25 minutes to cook, so it’s ready in about 30–35 minutes total.

Variations

• I add red pepper flakes for a spicy kick.

• I stir in mushrooms or green beans during the last few minutes of cooking for extra veg.

• I swap baby potatoes for sweet potatoes or cauliflower for a twist.

• I use rosemary or thyme instead of parsley for an herby finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a little butter, or microwave them in 30-second bursts. The skillet method keeps the texture best.

FAQs

Can I use a different cut of steak?

Yes, I use sirloin, ribeye, or New York strip for best results. Even flank or flat iron works if I slice it thin.

Can I boil the potatoes first?

Yes, parboiling helps if I want them super soft inside. I boil for 5 minutes, drain, then crisp them in the skillet.

How do I keep the steak juicy?

I make sure not to overcook it and let the pan get really hot before searing. I also let it rest for a minute before serving.

Can I make this dish ahead?

I prep the potatoes and steak ahead, but I wait to cook everything fresh to keep the texture just right.

What should I serve with it?

I usually keep it simple—a green salad, steamed veggies, or garlic bread pair perfectly.

Conclusion

Garlic butter steak bites and potatoes are one of my go-to comfort meals. They’re fast, flavorful, and filling—and that garlicky butter sauce brings everything together beautifully. Whether I’m making this for a quick family dinner or a cozy night in, it’s always a hit.