Garlic Butter Steak Bites and Potatoes – A Fast, Flavor-Packed Skillet Meal

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This is the kind of weeknight dinner that makes everyone happy: juicy steak, golden potatoes, and a buttery garlic sauce that brings it all together. It cooks in one pan, tastes like a steakhouse, and takes less time than you’d think. You’ll get crispy edges, tender centers, and big flavor in every bite.

If you’re craving comfort food without the fuss, this is it.

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Garlic Butter Steak Bites and Potatoes - A Fast, Flavor-Packed Skillet Meal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1.25–1.5 pounds sirloin, ribeye, or New York strip steak, trimmed and cut into 1-inch cubes
• 1.5 pounds baby gold or red potatoes, quartered (or diced into 3/4-inch pieces)
• 3 tablespoons olive oil, divided
• 4 tablespoons unsalted butter
• 4–5 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 3/4 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon fresh parsley, minced (plus more for garnish)
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• Lemon wedges, for serving (optional but recommended)

Instructions

• Prep the steak and potatoes. Pat the steak dry with paper towels and cut into 1-inch cubes. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and the smoked paprika. Toss and let sit while you prep the potatoes. Quarter the baby potatoes into even pieces so they cook at the same rate.
• Par-cook the potatoes (fast skillet method). In a large skillet (cast iron is best), heat 2 tablespoons olive oil over medium-high. Add potatoes, 1/2 teaspoon salt, and the onion powder. Cook, stirring every couple minutes, until fork-tender and golden in spots, about 10–12 minutes. If they brown too fast, lower the heat. Transfer to a plate.
• Sear the steak in batches. Add the remaining 1 tablespoon olive oil to the hot skillet. Increase heat to high. Spread half the steak cubes in a single layer and don’t move them for 1–2 minutes to get a crust. Flip and cook another 1–2 minutes until browned outside and medium-rare inside. Transfer to a bowl and repeat with remaining steak.
• Make the garlic butter. Lower heat to medium. Add butter to the empty skillet. When melted and foamy, stir in garlic, thyme, and red pepper flakes. Cook 30–45 seconds until fragrant. Don’t let the garlic brown.
• Bring it all together. Return potatoes to the skillet and toss in the garlic butter to coat. Add the steak and any juices from the bowl. Toss gently for 30–60 seconds to warm through. Taste and season with more salt and pepper if needed.
• Finish and serve. Sprinkle with parsley. Squeeze a little lemon over the top to brighten the richness. Serve hot straight from the skillet.

What Makes This Special

Garlic butter and steak are a classic duo for a reason. Here, they team up with browned potatoes to make a complete, satisfying meal in one skillet. The trick is simple: high heat, quick sear, and finishing with butter and herbs.

You get restaurant-level results at home, with ingredients you probably already have. It’s fast, flexible, and works for both busy nights and casual hosting.

Ingredients

• 1.25–1.5 pounds sirloin, ribeye, or New York strip steak, trimmed and cut into 1-inch cubes
• 1.5 pounds baby gold or red potatoes, quartered (or diced into 3/4-inch pieces)
• 3 tablespoons olive oil, divided
• 4 tablespoons unsalted butter
• 4–5 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 3/4 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon fresh parsley, minced (plus more for garnish)
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• Lemon wedges, for serving (optional but recommended)

Step-by-Step Instructions

1. Prep the steak and potatoes. Pat the steak dry with paper towels and cut into 1-inch cubes. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and the smoked paprika.

   Toss and let sit while you prep the potatoes. Quarter the baby potatoes into even pieces so they cook at the same rate.

2. Par-cook the potatoes (fast skillet method). In a large skillet (cast iron is best), heat 2 tablespoons olive oil over medium-high. Add potatoes, 1/2 teaspoon salt, and the onion powder.

   Cook, stirring every couple minutes, until fork-tender and golden in spots, about 10–12 minutes. If they brown too fast, lower the heat. Transfer to a plate.

3. Sear the steak in batches. Add the remaining 1 tablespoon olive oil to the hot skillet.

   Increase heat to high. Spread half the steak cubes in a single layer and don’t move them for 1–2 minutes to get a crust. Flip and cook another 1–2 minutes until browned outside and medium-rare inside.

   Transfer to a bowl and repeat with remaining steak.

4. Make the garlic butter. Lower heat to medium. Add butter to the empty skillet. When melted and foamy, stir in garlic, thyme, and red pepper flakes.

   Cook 30–45 seconds until fragrant. Don’t let the garlic brown.

5. Bring it all together. Return potatoes to the skillet and toss in the garlic butter to coat. Add the steak and any juices from the bowl.

   Toss gently for 30–60 seconds to warm through. Taste and season with more salt and pepper if needed.

6. Finish and serve. Sprinkle with parsley. Squeeze a little lemon over the top to brighten the richness.

   Serve hot straight from the skillet.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a small knob of butter or a splash of water to keep things moist. The microwave works too, but the skillet helps bring back the sear.

If you’re meal-prepping, keep the lemon wedges on the side and add them right before eating to keep flavors lively.

Benefits of This Recipe

• Quick and reliable. Simple steps and high-heat searing give great flavor fast.
• Balanced and filling. Protein, carbs, and fat in one pan—no extra sides required.
• Flexible with cuts and seasonings. Works with different steaks and spice blends.
• Great for crowds. Easy to scale up with two skillets or by keeping batches warm in the oven.
• Budget-friendly options. Sirloin or flat iron keep the cost down without losing flavor.

What Not to Do

• Don’t crowd the pan. Overcrowding steams the steak and kills the crust. Cook in batches.
• Don’t start with wet steak. Moisture prevents searing. Pat it dry well.
• Don’t burn the garlic. Add it after searing and cook briefly in butter on lower heat.
• Don’t cut potatoes too big. Large chunks take longer and won’t brown evenly.
• Don’t skip resting the steak between batches. Letting it sit while you finish the sauce keeps juices in.

Variations You Can Try

• Herb upgrade: Swap parsley and thyme for rosemary and chives.

  Add a dollop of pesto at the end.

• Smoky and spicy: Use chipotle powder or Cajun seasoning. Finish with lime instead of lemon.
• Mushroom moment: Sauté 8 ounces sliced cremini after the steak, then add to the final toss.
• Sheet pan route: Roast potatoes at 425°F with oil and seasonings for 25 minutes. Add steak bites for the last 6–8 minutes, then toss with melted garlic butter.
• Vegetable boost: Stir in blanched green beans or roasted broccoli for extra color and crunch.
• Dairy-free: Use a good olive oil and finish with a drizzle of garlic-infused oil instead of butter.

FAQ

What’s the best steak for this recipe?

Sirloin is the best balance of tenderness, flavor, and price.

Ribeye gives you the richest taste, while New York strip is leaner but still tender. Flat iron or tri-tip also work well if cut into even cubes.

How do I know when the steak bites are done?

For medium-rare, look for a deep brown crust on the outside and a soft spring when pressed, about 1–2 minutes per side on high heat. If you prefer more doneness, cook an extra minute per side.

A thermometer reads 130–135°F for medium-rare and 140–145°F for medium.

Can I use regular russet potatoes?

Yes, just peel if you like and cut into 3/4-inch cubes. They can brown faster and break down more easily, so keep the heat moderate and stir gently.

Do I need a cast iron skillet?

No, but cast iron gives the best sear. A heavy stainless-steel skillet works too.

Avoid nonstick at very high heat, as it can limit browning and damage the coating.

Can I make this ahead?

You can par-cook the potatoes and store them for up to a day. When ready, sear the steak and finish with the garlic butter. Fully cooked steak bites taste best fresh, so avoid cooking the steak ahead if possible.

How do I keep the garlic from burning?

Lower the heat before adding it to melted butter, and cook only until fragrant—about 30–45 seconds.

Stir constantly and add the potatoes and steak back quickly to cool the pan slightly.

What can I use instead of butter?

Ghee is a great substitute and more heat-stable. Good olive oil also works; add a squeeze of lemon and extra herbs to make up for the richness butter provides.

How can I make it lighter?

Use less butter and more fresh herbs, and add a side salad or steamed veggies. You can also swap half the potatoes for cauliflower florets and sauté them until browned and tender.

Wrapping Up

Garlic Butter Steak Bites and Potatoes deliver big flavor with simple steps and everyday ingredients.

With a hot pan and a handful of seasonings, you’ll get tender steak, crispy potatoes, and a glossy garlic-herb finish. Keep the tips in mind—don’t crowd the pan, season well, and finish with fresh herbs and lemon—and you’ll have a go-to dinner that never disappoints. Serve it straight from the skillet and watch it disappear.