Warm, garlicky, and simple to make, Garlic Butter Steak Bites and Potatoes bring comfort to any weeknight. This recipe gives you tender, seared steak and caramelized baby potatoes tossed in garlic butter — a cozy one-pan dinner the whole family will like. If you enjoy hearty skillet meals, you might also like this similar recipe for garlic butter beef bites with potatoes, which shares the same homey flavors.
Why Make This Recipe
- Quick & Easy: Ready in about 30–40 minutes from start to finish.
- Family Favorite: Little hands and grown-ups both love the tender steak and crispy potatoes.
- Budget-Friendly: Uses simple ingredients that stretch to feed a crowd.
- One-Pan Comfort: Less cleanup and big flavor from browning and butter.
This recipe stands out because the garlic butter coats every bite, giving warm, savory aroma and a silky finish. It feels like a hug on a plate — perfect after a long day when you want food that tastes homemade and satisfying.
Ingredients
- For the steak and marinade:
- 1½ lb (700 g) sirloin or top round, cut into 1-inch cubes (bite-size)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (optional)
- For the potatoes:
- 1 lb (450 g) baby potatoes, halved (choose small, even-sized)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the garlic butter sauce:
- 4 tbsp unsalted butter (softened)
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce (optional, for depth)
- 2 tbsp chopped fresh parsley (for garnish)
- Pinch of red pepper flakes (optional, for heat)
Notes: Use unsalted butter so you can control salt. Trim excess fat from steak for even browning. If potatoes are large, cut into quarters.
How to Make Garlic Butter Steak Bites and Potatoes:
- Prep and preheat: Preheat oven to 425°F (220°C) for the potatoes. Pat steak pieces dry with paper towels and season with salt, pepper, and paprika. Dry steak searing gives a better crust.
- Roast potatoes: Toss halved potatoes with olive oil, salt, and pepper on a rimmed baking sheet. Roast for 20–25 minutes until golden and fork-tender, flipping once. Roasting makes the outsides crisp and the insides soft.
- Melt garlic butter: While potatoes roast, melt 2 tablespoons butter in a small pan over low heat. Add minced garlic and cook 30–45 seconds until fragrant (don’t let it brown). Stir in Worcestershire if using. This blooms the garlic flavor.
- Sear steak: Heat a large cast-iron skillet or heavy pan over high heat until very hot. Add a drizzle of oil, then add steak cubes in a single layer. Sear without crowding for 1–2 minutes per side until browned. Work in batches to keep heat high.
- Combine and finish: Lower heat to medium, add roasted potatoes to the skillet with steak. Pour garlic butter over everything and add the remaining 2 tablespoons of butter. Toss briefly until butter coats the meat and potatoes and everything is glossy.
- Garnish and rest: Remove from heat, sprinkle with chopped parsley and red pepper flakes if using. Let rest 2 minutes so juices settle.
Mini-tip: Browning creates deep flavor, so don’t move the steak too soon while searing. If you want extra crisp on the potatoes, give them a quick broil for 1–2 minutes before combining.
How to Serve Garlic Butter Steak Bites and Potatoes:
- Serve straight from the skillet on a warm platter, topped with extra chopped parsley and a squeeze of lemon for brightness.
- Make it a complete meal: add a simple green salad or steamed green beans on the side.
- For a twist, serve over creamy mashed cauliflower or rice; you can also pair with garlic butter chicken bites with creamy parmesan pasta for a mixed-protein family spread.
How to Store Garlic Butter Steak Bites and Potatoes:
- Fridge: Cool to room temperature, place in an airtight container, and store up to 3 days.
- Freezer: Lay flat in a freezer-safe container or bag and freeze up to 2 months (texture of potatoes may change).
- Reheat: Gently reheat in a skillet over medium heat with a splash of water or broth to revive sauce, or warm in a 350°F (175°C) oven until heated through. Avoid microwaving long stretches to keep steak tender.
Tips to Make Garlic Butter Steak Bites and Potatoes:
- Cut steak into equal pieces so they cook evenly.
- Don’t crowd the pan when searing; crowding causes steaming, not browning.
- Let steak rest a minute after cooking to keep juices inside.
- Use room-temperature butter for a smoother garlic sauce.
- Taste and adjust salt at the end — roasted potatoes soak up seasoning.
Variation
- Vegetarian: Swap steak for large mushrooms (cremini or portobello) and follow the same steps for a hearty, meat-free version.
- Lower-fat: Use olive oil instead of some butter and finish with a small pat of butter for flavor only. Both keep the dish cozy with less richness.
FAQs
What cut of steak works best?
Use tender cuts like sirloin, ribeye, or strip steak. They sear quickly and stay juicy when cut into bite-size pieces.
Can I use frozen potatoes or steak?
Thaw fully before cooking. Frozen potatoes often turn soggy, so thaw and pat dry; steak should be fully thawed and patted dry for a good sear.
Can I make this ahead for a party?
Yes — roast the potatoes ahead and rewarm them in the oven. Sear steak just before serving and toss together to keep steak at its best.
Conclusion
This Garlic Butter Steak Bites and Potatoes recipe gives you a warm, homey meal with simple steps and big flavor. The garlic butter fills your kitchen with a rich, savory smell, while the steak stays tender and the potatoes get a lovely, crisp edge — a comfortable dinner to gather around. If you loved the technique, you can find another version with the same cozy feel at Garlic Butter Steak Bites and Potatoes – The Country Cook. Please leave a comment and a star rating if you try this, and share the recipe on Pinterest or Facebook. What twist did you try? Let us know below!
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Garlic Butter Steak Bites and Potatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Warm, garlicky steak bites and crispy potatoes tossed in garlic butter for a comforting one-pan dinner.
Ingredients
- 1½ lb (700 g) sirloin or top round, cut into 1-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (optional)
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce (optional)
- 2 tbsp chopped fresh parsley
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C). Pat steak pieces dry, season with salt, pepper, and paprika.
- Toss halved potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until golden and fork-tender.
- While potatoes roast, melt 2 tablespoons butter in a pan over low heat. Add minced garlic and cook until fragrant. Stir in Worcestershire sauce if using.
- Heat a cast-iron skillet over high heat, add oil, then sear steak cubes for 1–2 minutes per side until browned. Work in batches if necessary.
- Lower heat, add roasted potatoes and pour garlic butter over everything. Toss to coat until glossy.
- Remove from heat, sprinkle with parsley and red pepper flakes if using. Let rest 2 minutes.
Notes
Use unsalted butter to control salt. Trim excess fat from steak for even browning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg