Garlic Butter Steak Bites with Potatoes
Seared sirloin steak bites and crispy potatoes tossed in sizzling garlic herb butter, all in one skillet. Steakhouse flavor on a weeknight budget.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 555
- Protein
- 36 g
- Per serving
- $6.38
Why this recipe works
Steak bites deliver a steakhouse dinner without the fuss of cooking whole steaks to the right doneness. A very hot pan and small batches are all it takes.
- Cutting the steak into cubes means every piece gets a seared crust and cooks in minutes.
- Microwaving the potatoes first means they crisp in the pan in the time the steak cooks.
- Garlic goes into the butter only at the end, so it turns golden instead of bitter.
Ingredients
You will need
- 12-inch cast iron or stainless skillet
- Microwave-safe bowl
Method
Tap a step number to mark it done.
Par-cook the potatoes
Microwave the potatoes in a covered bowl with 2 tablespoons of water until just tender.
Crisp the potatoes
Heat half the oil in the skillet over medium-high heat. Add the potatoes, cut-side down, with a pinch of salt and cook until golden and crisp. Move to a plate.
Sear the steak
Season the steak with the salt and pepper. Add the remaining oil to the pan over high heat and sear the steak in two batches, turning once, until browned outside and pink inside.
Garlic butter
Lower the heat to medium. Return all the steak and potatoes, add the butter, garlic and thyme and toss until the butter foams and the garlic is fragrant, about 1 minute.
Serve
Scatter with parsley and serve immediately, spooning over the garlic butter.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideAlong the grain: long, chewy fibers Across the grain: short, tender fibers Slice against the grain
Find the direction of the muscle fibers and cut across them. It turns chewy cuts like flank and sirloin tender, in seconds and for free.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- The pan must be very hot for the steak; if the cubes release a lot of liquid, the pan was crowded.
- Cook steak bites to 130°F (54°C) for medium-rare; they keep cooking in the garlic butter.
- Pat the steak very dry before seasoning for the best crust.
Nutrition per serving
555 calories
$6.38 estimated cost per serving
Where the calories come from
| Protein | 26% of calories | 36 g |
|---|---|---|
| Carbs | 14% of calories | 19 g |
| Fat | 60% of calories | 36 g |
| Fiber | 3 g | |
| Sodium | 470 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the best cut for steak bites?
Sirloin is the best balance of price and tenderness. Ribeye and strip are richer; avoid stew meat, which stays chewy when cooked fast.
How do I keep steak bites tender?
Use a tender cut, cook in a very hot pan for only a few minutes, and do not overcook. Medium-rare to medium is ideal.
Is this gluten-free?
Yes, every ingredient is naturally gluten-free.
