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Garlic Butter Steak Bites and Potatoes
Laura

Garlic Butter Steak Bites and Potatoes

Tender sirloin steak bites and crispy potatoes tossed in rich garlic herb butter - a quick one-pan dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds sirloin steak cut into 1-inch cubes
  • 1½ pounds baby potatoes or Yukon gold potatoes halved or quartered
  • 4 tablespoons unsalted butter divided
  • 3 tablespoons olive oil divided
  • 6 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 2 tablespoons fresh parsley chopped for garnish
  • 1 tablespoon fresh lemon juice optional

Equipment

  • Large cast iron skillet or heavy-bottomed pan
  • Cutting board
  • Chef's knife
  • Paper towels
  • Meat thermometer

Method
 

  1. Pat sirloin steak cubes completely dry with paper towels. Season generously with kosher salt, black pepper, smoked paprika, and garlic powder. Toss to coat evenly and set aside.
  2. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5-6 minutes until golden and crispy on one side.
  3. Flip potatoes and continue cooking for another 5-6 minutes until tender and browned on multiple sides. Transfer to a plate and set aside.
  4. Add 1 tablespoon olive oil to the same pan. Once shimmering hot, add seasoned steak cubes in a single layer without overcrowding. Sear for 2-3 minutes per side until deeply browned and cooked to your preferred doneness (130°F for medium-rare, 140°F for medium).
  5. Remove steak and add to the plate with potatoes. Reduce heat to medium-low and add 2 tablespoons butter, minced garlic, dried thyme, and dried rosemary. Cook for about 1 minute until fragrant but not browned.
  6. Return steak and potatoes to the pan. Add remaining 2 tablespoons butter and toss everything together until coated in the garlic herb butter. Finish with fresh parsley and lemon juice if desired. Serve immediately.

Notes

  • For extra crispy potatoes, make sure they're completely dry before adding to the pan
  • Don't overcrowd the pan when searing steak - cook in batches if needed
  • Let steak rest for 2-3 minutes after cooking for juicier results
  • Store leftovers in refrigerator for up to 3 days and reheat in skillet
  • Double the recipe for meal prep - portions well for 4-5 days