Garlic Butter Steak Bites And Potatoes (Tender & Crispy!)

Why You’ll Love This Recipe

I love how this dish brings together two comfort food favorites—steak and potatoes—without needing the oven or grill. The steak stays juicy and perfectly seared, the potatoes are crisp on the outside and fluffy inside, and the garlic butter ties everything together with rich, savory flavor. It’s an easy one-pan meal that tastes restaurant-worthy but comes together at home in no time.

Ingredients

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

For The Steak Bites

• Sirloin steak (or ribeye, strip, or tenderloin), cut into bite-sized cubes

• Olive oil

• Salt and black pepper

• Smoked paprika (optional, for flavor)

For The Potatoes

• Baby potatoes or Yukon Golds, diced into small cubes

• Olive oil

• Salt and pepper

For The Garlic Butter Sauce

• Unsalted butter

• Garlic cloves, minced

• Fresh parsley, chopped

• Crushed red pepper flakes (optional, for heat)

Directions

1. I start by heating olive oil in a large skillet over medium-high heat. I add the diced potatoes and cook them until golden and crispy on the outside, about 15–20 minutes, stirring occasionally. Once done, I remove them and set aside.

2. I season the steak cubes with salt, pepper, and paprika. In the same skillet, I sear them for 2–3 minutes per side until browned and cooked to my liking. I remove the steak and set it aside with the potatoes.

3. I lower the heat, add butter to the skillet, and stir in the garlic. I let it cook just until fragrant, then toss the steak and potatoes back into the pan.

4. I mix everything together until coated in the garlic butter, then finish with chopped parsley and a pinch of red pepper flakes.

5. I serve immediately, while the steak is juicy and the potatoes are crispy.

Servings And Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25–30 minutes to cook, so dinner is ready in 35–40 minutes.

Variations

Sometimes I add a splash of soy sauce or Worcestershire to the garlic butter for extra depth. I’ve also thrown in green beans, broccoli, or mushrooms to make it a complete one-pan meal. If I’m in the mood for spice, I use Cajun seasoning on the steak instead of paprika.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet over medium heat so the steak doesn’t dry out and the potatoes crisp back up. Microwaving works too, but the texture won’t be as crispy.

FAQs

What’s The Best Cut Of Steak For This Recipe?

I usually go with sirloin for its balance of flavor and tenderness, but ribeye or tenderloin work beautifully if I want something extra indulgent.

Do I Need To Boil The Potatoes First?

No, I just dice them small enough to cook through in the skillet. Keeping them in the pan the whole time ensures they get crispy edges.

Can I Make This In The Oven?

Yes, I’ve roasted the potatoes and steak separately at 425°F, then tossed them with garlic butter before serving. It’s an easy sheet pan option.

How Do I Keep The Steak Tender?

I sear it quickly over high heat and avoid overcooking. Resting it for a few minutes before tossing it with the butter helps keep it juicy.

Can I Use Sweet Potatoes Instead?

Definitely. Sweet potatoes roast up nicely in the skillet, though they’ll have a softer texture and sweeter flavor.

Conclusion

Garlic Butter Steak Bites And Potatoes is one of those recipes that never fails to impress me. It’s rich, hearty, and full of flavor, yet simple enough for a quick weeknight dinner. With tender steak, crispy potatoes, and that irresistible garlic butter sauce, this dish always earns a spot in my rotation.