Garlic Butter Steak Bites (Printable Version)

Tender steak bites and crispy potatoes tossed in a rich garlic butter sauce for a flavorful 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
14 - Zest of 1 lemon

# Steps:

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 - While potatoes cook, pat steak cubes dry with paper towels. Season with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - Return skillet to high heat and add 1 tablespoon butter. Add half the steak bites in a single layer to avoid overcrowding. Sear undisturbed for 2 minutes, then flip and sear for 1 to 2 minutes until browned but still juicy. Remove to a plate. Repeat with remaining steak bites, adding additional butter as needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Return steak bites and potatoes to the pan. Add parsley, thyme, crushed red pepper flakes, and lemon zest. Toss everything to coat in the 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 Pointers:

01 -
  • It's done in 40 minutes total, which means you can pull off an impressive dinner without the stress.
  • The garlic butter sauce does the heavy lifting, making simple ingredients taste restaurant-quality.
  • Naturally gluten-free and adaptable enough that everyone at your table will find something to love about it.
02 -
  • Don't skip patting the steak dry—I learned this the hard way when I rushed and ended up with steamed instead of seared meat, and it completely changed the texture and final flavor.
  • The pan temperature matters more than you'd think; if it's not properly hot when the steak hits, you'll get a gray crust instead of that deep brown, so wait for it to shimmer and even smoke slightly.
03 -
  • Invest in a good meat thermometer and pull the steak at medium-rare (around 130 degrees internal temperature) because it continues cooking slightly after you remove it from heat.
  • If you're cooking for more than 4 people, cook the steak and potatoes separately to maintain temperature and texture, then combine everything at the last minute in the garlic butter.
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