What cut of steak is best for this recipe?

Sirloin is a great choice because it’s tender, flavorful, and affordable. You can also use ribeye, strip steak, or beef tenderloin for equally delicious results.

Can I use a different type of potato?

Yes, Yukon Gold potatoes work well because they’re creamy and hold their shape, but you can also use red potatoes, fingerling potatoes, or even russet potatoes cut into small cubes.

How do I prevent my steak from being tough?

Avoid overcooking the steak bites. Sear them over medium-high heat and let them cook undisturbed for a good crust. Also, let the steak rest for a few minutes before eating to retain its juices.

Can I make this recipe dairy-free?

Yes! Replace the butter with ghee or a plant-based alternative like olive oil for a dairy-free version.

Garlic Butter Steak Bites and Potatoes

Name: Garlic Butter Steak Bites and Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ¼ cup ghee or butter, divided; 1 tablespoon olive oil; 1 lb Yukon Gold potatoes, cut into ½-inch cubes; 3 garlic cloves, minced; 1 teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon sea salt, plus more to taste; ¼ teaspoon ground black pepper, plus more to taste; 1 ¼ lb sirloin steak, cut into ½-inch cubes; Fresh parsley, chopped, for garnish

Description

This quick and easy garlic butter steak bites and potatoes recipe delivers tender, juicy steak with crispy, golden potatoes in just one pan. Infused with garlic, herbs, and butter, this dish is packed with flavor and ready in under 30 minutes—perfect for a fast and satisfying weeknight meal.

Ingredients

Scale

¼ cup ghee or butter, divided
1 tablespoon olive oil
1 lb Yukon Gold potatoes, cut into ½-inch cubes
3 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon sea salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
1 ¼ lb sirloin steak, cut into ½-inch cubes
Fresh parsley, chopped, for garnish

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Instructions

Heat the skillet: Place a large cast-iron skillet over medium heat. Add the olive oil and two tablespoons of ghee, allowing it to melt and coat the pan.
Cook the potatoes: Add the diced potatoes to the skillet and sprinkle them with minced garlic, thyme, oregano, salt, and pepper. Let them cook undisturbed for a couple of minutes, then stir and continue cooking for 6–8 minutes, stirring every minute until they are golden brown and fork-tender. Once done, remove the potatoes from the pan and set them aside.
Sear the steak: Increase the heat to medium-high and add the remaining two tablespoons of ghee to the skillet. Once melted, add the steak bites in an even layer. Sprinkle them with a dash of salt and pepper. Allow them to sear without stirring for about 2 minutes to develop a golden crust. Stir and cook for another 1–2 minutes until browned on all sides but still tender inside.
Combine and serve: Return the cooked potatoes to the skillet and stir everything together. Taste and adjust seasoning as needed. Garnish with freshly chopped parsley and serve immediately while hot.

Notes

Use a hot cast-iron skillet for the best sear and crisp texture.
Avoid overcrowding the pan; cook in batches if necessary to ensure even cooking.
Let the steak rest for a few minutes before serving to retain its juices.
Add a pinch of red pepper flakes or smoked paprika for a bit of heat.
To store, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in a skillet over medium heat for best texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 2g
Sodium: 480mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg