Garlic-Butter Steak Bites With Potatoes

I’m sharing a mouthwatering one-pan meal that balances juicy steak bites with crispy, golden potatoes, all coated in rich garlic‑butter goodness. It comes together quickly and delivers seriously comforting flavor—I always love how the garlic butter melds everything together in every bite.

Why I’ll Love This Recipe

I can’t get enough of how the garlic‑butter coating elevates both the steak and potatoes. Everything cooks in one skillet, so cleanup is a breeze. Plus, it’s fast: from prep to plate in under 30 minutes—perfect for busy weeknights when I still want something delicious and hearty.

Ingredients

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

• Unsalted butter, divided (about ½ stick total)

• Olive oil

• Baby or Yukon Gold potatoes, halved or cubed

• Garlic cloves, minced

• Dried thyme and oregano (or fresh herbs if I have them)

• Salt and freshly ground black pepper

• Sirloin steak (or another tender cut), cut into bite-size cubes

• Optional: chopped fresh parsley to finish

Directions

1. I heat a large cast‑iron (or heavy-duty) skillet over medium heat, then add a tablespoon of olive oil and about two tablespoons of butter.

2. Once it’s melted, I add the potatoes along with garlic, thyme, oregano, salt, and pepper. I let them cook, stirring every minute or two, until they’re golden and just fork-tender.

3. I transfer the potatoes (and any brown bits) out of the skillet and set them aside.

4. I bump the heat up to medium-high and add the remaining butter. When melted, I add the steak cubes, season them with a little salt and pepper, and sear—letting them sit undisturbed for a couple of minutes, then stirring and cooking another minute or two until they’re nicely browned.

5. I return the potatoes to the skillet, stir everything together, adjust seasoning if needed, and sprinkle on parsley before serving.

Servings And Timing

This recipe makes about 4 servings.
Total time is roughly 30 minutes—around 10 minutes prep, 8–10 minutes for cooking potatoes, and about 5 minutes for searing steak and combining everything.

Variations

I often play around with these tweaks:

• Swap baby potatoes for small red or fingerling potatoes.

• Try ribeye, tenderloin, or strip steak instead of sirloin.

• Use rosemary or basil in place of thyme and oregano.

• Add a dash of Worcestershire sauce or a sprinkle of smoked paprika for extra depth.

• Mix in caramelized onions or even crumbled bacon for richer flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge and they last around 4–5 days. To reheat, I warm them in a skillet with a little butter or oil over medium heat for best texture—or, in a pinch, zap them in the microwave in short bursts until heated.

FAQs

1. Can I Use Frozen Potatoes?

I don’t recommend it—fresh potatoes crisp up much better in the skillet; frozen tend to get soggy.

2. How Do I Know When The Steak Bites Are Done?

I look for a golden-brown crust on the outside. In my experience, cooking in batches and not crowding the pan ensures even searing. A minute or two per side usually gives me a perfect medium‑rare.

3. Can I Make This Without Butter?

I’ve tried using all olive oil, and while it still tastes good, that rich garlic‑butter flavor really makes the dish sing—especially when coating both the steak and potatoes.

4. Is It Okay To Use Fresh Herbs?

Absolutely. Fresh rosemary, thyme, or parsley add bright flavor—just toss them in toward the end so they don’t burn.

5. Can I Prep Anything Ahead Of Time?

Definitely. I’ll cube the steak and potatoes the night before—it cuts down on prep time when I’m ready to cook. Just keep them refrigerated until you start cooking.

Conclusion

I love this recipe for how quick and flavorful it is—steak and potatoes get elevated by that garlicky, buttery coating and minimal cleanup. It’s become one of my go-to meals when I want something hearty, satisfying, and cooked in no time.