Garlic Butter Steak Bites Potatoes (Printer version)

Juicy steak bites and crispy potatoes tossed in a rich garlic butter sauce for a satisfying, easy meal.

# What You'll Need:

→ Meats

01 - 1 pound sirloin steak, cut into 1-inch cubes

→ Vegetables

02 - 1 pound baby potatoes, quartered
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped

→ Fats & Flavorings

05 - 4 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Spices & Seasonings

07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika (optional)

# Directions:

01 - In a large skillet over medium-high heat, add 1 tablespoon olive oil. Place quartered baby potatoes in the skillet and season with kosher salt, black pepper, and smoked paprika. Cook, stirring occasionally, until golden and fork-tender, approximately 12 to 15 minutes. Transfer potatoes to a plate and cover to keep warm.
02 - Pat steak cubes dry using paper towels. Evenly season steak pieces with kosher salt and black pepper on all sides.
03 - Add remaining olive oil to the same skillet and heat until shimmering. Arrange steak bites in a single layer and sear for 2 to 3 minutes per side, or until evenly browned and cooked to desired doneness. Work in batches as needed to avoid overcrowding. Transfer cooked steak to the plate with potatoes.
04 - Reduce heat to low. Add unsalted butter and minced garlic to the pan, stirring constantly until garlic becomes fragrant, about 30 seconds.
05 - Return steak bites and potatoes to the skillet. Toss to thoroughly coat with garlic butter. Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Your kitchen will smell outrageously good and everyone will think you’re hiding a secret chef’s diploma.
  • It’s quick to pull together, yet the end result feels fancy enough for any unexpected celebration.
02 -
  • If you overcrowd the pan, your steak and potatoes will steam instead of sear, turning out gray and sad instead of golden.
  • Letting the butter bubble gently with garlic helps it bloom without going bitter—rush this step and you’ll miss that signature aroma.
03 -
  • If your steak was cold from the fridge, let it rest at room temp 20 minutes before searing—it’ll cook more evenly and brown better.
  • Using a cast iron pan gives unbeatable crispy potatoes and steak by holding heat steady throughout.
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