Garlic Butter Steak Bites (Printable Version)

Seared steak bites and golden potatoes combined in a rich garlic butter sauce for a satisfying meal.

# What You Need:

→ Steak Bites

01 - 1.25 pounds sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 0.5 teaspoon smoked paprika

→ Potatoes

05 - 1.5 pounds baby Yukon Gold potatoes, quartered
06 - 2 tablespoons olive oil
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

09 - 4 tablespoons unsalted butter
10 - 5 cloves garlic, minced
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 teaspoon fresh thyme leaves
13 - 0.5 teaspoon crushed red pepper flakes, optional
14 - Zest of 1 lemon

# Step-by-Step:

01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add quartered potatoes in a single layer and season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Cook for 12 to 15 minutes, turning occasionally, until golden brown and fork-tender. Transfer to a plate and keep warm.
02 - Pat steak cubes dry with paper towels and season with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - In the same skillet over high heat, add 1 tablespoon butter. Working in batches to avoid crowding, add half the steak bites in a single layer. Sear undisturbed for 2 minutes, then flip and sear for 1 to 2 minutes until browned with a juicy interior. Remove to a plate and repeat with remaining steak bites, adding additional butter as needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet, sautéing for 30 seconds until fragrant.
05 - Return steak bites and potatoes to the pan. Add parsley, thyme, crushed red pepper flakes if desired, and lemon zest. Toss all components to evenly coat in garlic butter for 1 to 2 minutes.
06 - Transfer to a serving platter. Garnish with additional parsley and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes without a single moment of real stress or complicated technique.
  • The garlic butter coats everything so richly that you'll want to soak it up with crusty bread and don't even care that you're being obvious about it.
  • One skillet means one thing to wash, which honestly matters more than people admit when you're hosting.
  • You can make this for two people or scale it up for eight without changing your approach or your confidence level.
02 -
  • Don't let the steak sit in the seasoning for more than a couple minutes before searing; salt draws out moisture and you want that meat as dry as possible for a proper crust.
  • The trick to tender steak bites is stopping the sear just past medium-rare—once you pull them off the heat, they continue cooking from residual warmth, and overshooting here ruins everything.
  • If your garlic starts to brown before you add the butter, you've gone too far; it'll taste bitter and won't recover, so start over with a clean skillet.
03 -
  • Buy your steak from a butcher and ask them to cut it into cubes for you; it's faster than wrestling with a knife and they'll usually do it without blinking.
  • Room temperature meat cooks more evenly and develops a better crust, so pull your steak out of the fridge about ten minutes before you start cooking.
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