Garlic Butter Steak Bites (Print Version)

Tender steak cubes and crispy potatoes coated in flavorful garlic butter sauce for a delightful main course.

# Components:

→ 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

# Directions:

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 12-15 minutes, turning occasionally, until golden brown and fork-tender. Transfer to a plate.
02 - Pat steak cubes dry with paper towels. Season with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - Increase heat to high and add 1 tablespoon butter to the skillet. Add half the steak bites in a single layer without crowding. Sear undisturbed for 2 minutes until browned, then flip and sear 1-2 minutes longer. Transfer 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 seared steak bites and cooked potatoes to the skillet. Add parsley, thyme, crushed red pepper flakes, and lemon zest. Toss for 1-2 minutes to coat evenly in the garlic butter sauce.
06 - Transfer to a serving platter. Garnish with additional fresh parsley and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together in under 45 minutes, which means you can actually enjoy your evening instead of being stuck stirring pots.
  • Those crispy golden potatoes soaking up the garlic butter are addictive in a way that makes people ask for seconds before they've even finished their first bite.
  • It's naturally gluten-free without tasting like you compromised on anything, and elegant enough to serve at a dinner party but casual enough for a Tuesday night.
02 -
  • Dry your steak pieces thoroughly before seasoning because moisture is the enemy of browning, and I learned this the hard way by watching my cubes steam instead of sear.
  • Never skip the single-layer cooking method even though you want to rush—overcrowding the pan drops the temperature and ruins the sear that makes this dish special.
  • That 30-second garlic moment is crucial because garlic can go from fragrant to burnt in a heartbeat, and burnt garlic tastes acrid and ruins the whole beautiful sauce.
03 -
  • If you want extra depth, splash in a little white wine after searing the steak to deglaze the pan and scrape up all those brown bits before adding your garlic butter—that liquid gold is flavor you don't want to waste.
  • You can substitute ribeye or tenderloin for the sirloin if you want something richer, though sirloin has enough marbling that you really don't need to.
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