It’s 6pm, you’re tired, and everyone’s hungry. You need a meal that fills them up fast. These garlic butter steak bites are the perfect solution for busy nights. This dish brings restaurant flavors to your kitchen without any stress.
Why This Recipe Is a Winner
This recipe is a winner because it uses just one large skillet. You get crispy potatoes and tender meat in every single bite. It is perfect for cozy fall evenings when you want comfort food. Your family will love the rich, buttery sauce on everything. Making these garlic butter steak bites is much easier than you think.
How to Make Garlic Butter Steak Bites
You start by browning the potatoes until they are golden. Then, you sear the steak at a very high heat. This creates a beautiful brown crust while keeping the inside tender. Finally, everything tosses together with a simple herb butter. In no time, you will have juicy garlic butter steak bites ready to serve.
Ingredients You’ll Need
This recipe uses mostly pantry staples that you likely already have on hand.
- 1.5 lbs top sirloin steak, cut into 1-inch cubes
- 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon red pepper flakes
Step-by-Step
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat.
- Add the cubed potatoes to the skillet and cook for 10 to 12 minutes, stirring occasionally, until golden brown and fork-tender.
- Remove the potatoes from the skillet and set aside on a plate.
- Increase the skillet heat to high and add the steak cubes in a single layer.
- Sear the steak for 2 minutes per side without crowding the pan until a brown crust forms.
- Reduce the heat to medium and return the cooked potatoes to the skillet.
- Add the butter, minced garlic, oregano, salt, and black pepper to the mixture.
- Toss the steak and potatoes for 1 to 2 minutes until the butter is melted and the garlic is fragrant.
- Remove from heat and garnish with fresh parsley and red pepper flakes before serving.
Best Ways to Enjoy It
Serve this dish warm right out of the skillet. It pairs perfectly with a crisp green salad or steamed broccoli. You can also add some crusty bread to soak up the sauce. Set the table and enjoy a satisfying family meal together.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, toss them back into a warm skillet for five minutes. This keeps the potatoes crispy and the steak tender. Avoid the microwave if you can to keep the meat from getting tough.
Tips for Best Results
- Use a heavy skillet like cast iron for the best sear.
- Don’t skip drying the steak with a paper towel first.
- Avoid crowding the pan so the meat browns instead of steams.
- Cut your potato cubes small so they cook through quickly.
- Add extra red pepper flakes if your family likes a kick.
- For Thanksgiving, double the batch to feed a hungry crowd.
- Prep the garlic and parsley while the potatoes cook.
Ways to Switch It Up
- Swap the sirloin for ribeye for a richer flavor.
- Use sweet potatoes instead of gold potatoes for extra nutrients.
- Use a dairy-free butter substitute to keep it lactose-free.
- Add sliced mushrooms during the last few minutes of cooking.
Quick Answers
Can I use a different cut of steak?
Yes, ribeye or New York strip work beautifully here. Just look for a cut with good marbling for tenderness.
How do I know when the steak is done?
The steak only needs about two minutes per side on high heat. It should have a dark crust but remain pink inside.
Will kids eat this?
Most kids love the simple flavors of steak and potatoes. You can leave out the red pepper flakes for them.
I hope this hearty meal becomes a new favorite in your home. It is the perfect way to end a busy fall day. Happy cooking!
— Alex
Ingredients
- 1.5 lbs top sirloin steak, cut into 1-inch cubes
- 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon red pepper flakes
Instructions
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat.
- Add the cubed potatoes to the skillet and cook for 10 to 12 minutes, stirring occasionally, until golden brown and fork-tender.
- Remove the potatoes from the skillet and set aside on a plate.
- Increase the skillet heat to high and add the steak cubes in a single layer.
- Sear the steak for 2 minutes per side without crowding the pan until a brown crust forms.
- Reduce the heat to medium and return the cooked potatoes to the skillet.
- Add the butter, minced garlic, oregano, salt, and black pepper to the mixture.
- Toss the steak and potatoes for 1 to 2 minutes until the butter is melted and the garlic is fragrant.
- Remove from heat and garnish with fresh parsley and red pepper flakes before serving.
