Garlic Butter Steak Bites And Potatoes Recipe
There are some meals that just hit the spot every single time, and this Garlic Butter Steak Bites And Potatoes Recipe is firmly at the top of that list for me. Imagine tender, juicy morsels of steak, seared to a perfect dark crust, alongside fluffy potatoes with wonderfully crispy edges. Now, picture all of it tossed in a luscious, fragrant garlic butter sauce that clings to every single bite. It’s the kind of dinner that feels indulgent and special, yet it comes together so straightforwardly on a busy weeknight.
Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it. It’s my go-to for a reason. The magic is in the method: searing the steak at a high heat to lock in the juices, getting the potatoes just right, and then bringing it all together in that glorious garlic butter. It’s a complete meal in one pan that delivers on hearty, savoury flavour without any fuss.
This dish is ideal when you want to impress without stress. It works beautifully for a cosy date night in, a satisfying family dinner, or even when you’re just treating yourself to something a little bit special. The combination of steak and potatoes is a classic for a reason, and this version, with its bite-sized pieces and garlic-infused butter, makes it feel modern and utterly irresistible.
Recipe Overview
This recipe brings together two beloved elements—juicy steak and crispy potatoes—and smothers them in a rich garlic butter sauce flecked with fresh parsley. The result is a deeply savoury and satisfying dish. The steak is cut into bites for quick cooking and a perfect sear on all sides, while the potatoes are par-cooked before being pan-fried to ensure they are fluffy inside and golden-brown outside. From my testing, I’ve found that using a good quality cast-iron skillet makes a world of difference in achieving that perfect crust on both the steak and potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Garlic Butter Steak Bites And Potatoes Recipe
- Genuine Flavour: The high-heat searing creates a fantastic Maillard reaction on the steak bites, yielding a deep, beefy flavour. This is perfectly complemented by the creamy, pungent garlic butter and earthy, fluffy potatoes.
- Ready in Under 45 Minutes: From start to finish, this impressive meal is on the table in about 40 minutes, which makes it a brilliant option for a fulfilling weeknight dinner.
- Flexible Recipe: Feel free to add sautéed mushrooms or onions for extra depth. You can also swap the potatoes for sweet potatoes for a different flavour profile, or even try my Crispy Sweet Potato Fries Recipe on the side.
- Great for a Hearty Dinner: This is the kind of satisfying meal that everyone at the table appreciates. It’s substantial, flavourful, and feels like a real treat.
- Family Tested: My whole family gets excited when this is on the menu. The steak bites are easy for little hands to manage, and everyone seems to love mopping up the extra garlic butter with the potatoes.
Ingredients You’ll Need
For this recipe, the quality of your steak really matters. I recommend using a sirloin steak for a great balance of flavour, tenderness, and value. When it comes to potatoes, I almost always reach for Maris Pipers; they become wonderfully fluffy on the inside while crisping up beautifully.
- 800g sirloin steak, cut into 2.5cm (1-inch) cubes
- 900g Maris Piper or King Edward potatoes, peeled and cut into 3cm (1.2-inch) chunks
- 3 tablespoons olive oil, divided
- 115g unsalted butter
- 8 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon sea salt flakes, plus more for the potatoes
- 1/2 teaspoon coarsely ground black pepper
Kira’s Tip: Ensure your steak pieces are patted completely dry with a paper towel before they go into the pan. Any excess moisture will prevent them from searing properly and they’ll steam instead. This single step is the key to getting that deeply browned, flavourful crust.
How to Make Garlic Butter Steak Bites And Potatoes
The process for these steak bites and potatoes is all about timing and temperature. We’ll cook the potatoes first to get them perfectly tender and crisp, then sear the steak quickly at a high heat before creating the simple pan sauce to bring it all together.
- Par-cook the Potatoes: Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 7-8 minutes, until they are just tender when pierced with a knife. You don’t want them falling apart. Drain them well and let them steam dry in the colander for a few minutes.
- Crisp the Potatoes: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over a medium-high heat. Add the dry potatoes in a single layer and cook for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the potatoes from the skillet and set aside on a plate.
- Prepare the Steak: While the potatoes are cooking, pat your steak cubes completely dry with paper towels. Season them generously with sea salt flakes and black pepper.
- Sear the Steak Bites: Add the remaining 1 tablespoon of olive oil to the same skillet and turn the heat up to high. Once the oil is shimmering, add the steak bites in a single layer. It’s important not to overcrowd the pan, so you may need to do this in two batches. Sear for 1-2 minutes per side, until a deep brown crust has formed. The inside should still be pink. Remove the steak from the skillet and set aside with the potatoes. What works best for me is using tongs to turn each piece individually for an even sear.
- Make the Garlic Butter Sauce: Reduce the heat to low. Add the butter to the skillet and let it melt. Once it’s foaming, add the minced garlic and cook for about 30-60 seconds, stirring constantly, until it’s fragrant. Be very careful not to let the garlic burn, or it will become bitter.
- Combine and Serve: Turn off the heat. Return the seared steak bites and crispy potatoes to the skillet. Add the freshly chopped parsley. Gently toss everything together to coat in the luscious garlic butter sauce. Serve immediately, straight from the pan.
Tips From My Kitchen
- Temperature Control: The pan needs to be searingly hot for the steak to get a good crust quickly without overcooking the inside. However, you must lower the heat immediately before adding the butter and garlic to prevent them from burning and turning bitter.
- The Secret Step: I learned that letting the steak bites rest for just 2-3 minutes after searing makes a world of difference. Much like a full steak, this allows the juices to redistribute, ensuring every bite is moist and tender. You can read more about the science behind resting meat on Serious Eats.
- Make-Ahead: You can peel and chop the potatoes and keep them submerged in cold water in the fridge for up to 24 hours. The steak can be cubed a day in advance and stored in an airtight container. Just be sure to pat it dry before cooking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over a medium-low heat until heated through, which helps to revive the texture of the potatoes and steak.
Equipment You’ll Need
You don’t need much for this recipe, but a few key pieces of equipment will help you get the best results.
- Large Skillet or Frying Pan (a 12-inch cast-iron skillet is highly recommended)
- Tongs
- Large Pot (for boiling potatoes)
- Colander
Common Mistakes to Avoid
- Overcrowding the pan: This is the number one mistake! If you put too many steak bites in the pan at once, their moisture creates steam, and they will turn grey and tough instead of developing a beautiful brown sear. Always cook in batches if necessary.
- Wrong temperature for garlic: Garlic burns very quickly. Adding it to a ripping hot pan with butter is a recipe for a bitter-tasting sauce. Always lower the heat significantly before you add the butter and garlic.
- Skipping the rest time: It might be tempting to toss the steak straight into the sauce, but even a few minutes of resting allows the muscle fibres to relax and reabsorb their juices. This step is crucial for tender steak bites.
Delicious Variations to Try
While this recipe is fantastic as is, it’s also a great base for customisation. Here are a few ideas I’ve tried and loved:
- Spicy Version: Add 1/2 teaspoon of red pepper flakes into the pan with the garlic for a gentle, warming heat that complements the rich butter.
- Add Vegetables: Sauté sliced mushrooms and onions in the pan after the potatoes and set them aside. Add them back in at the end with the steak and potatoes for a more complete one-pan meal.
- Different Protein: This garlic butter sauce is incredibly versatile. It works wonderfully with chicken breast chunks, pork tenderloin pieces, or even large king prawns. You can see a similar sauce in my Grilled Salmon with Lemon Butter Sauce Recipe. Just be sure to adjust your cooking times accordingly.
What to Serve With Garlic Butter Steak Bites And Potatoes Recipe
This dish is quite hearty on its own, but a simple side can complete the meal beautifully.
- A Simple Green Salad: A crisp salad with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the garlic butter.
- Steamed Green Beans or Asparagus: A side of tender-crisp steamed green vegetables adds a welcome freshness and a bit of colour to the plate.
- A Glass of Red Wine: A bold red wine like a Cabernet Sauvignon or a Malbec has the structure to stand up to the rich flavours of the beef and garlic butter.
Frequently Asked Questions
Garlic Butter Steak Bites And Potatoes Recipe
Ingredients
Method
- Par-cook the Potatoes: Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 7-8 minutes, until they are just tender when pierced with a knife. You don't want them falling apart. Drain them well and let them steam dry in the colander for a few minutes.
- Crisp the Potatoes: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over a medium-high heat. Add the dry potatoes in a single layer and cook for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the potatoes from the skillet and set aside on a plate.
- Prepare the Steak: While the potatoes are cooking, pat your steak cubes completely dry with paper towels. Season them generously with sea salt flakes and black pepper.
- Sear the Steak Bites: Add the remaining 1 tablespoon of olive oil to the same skillet and turn the heat up to high. Once the oil is shimmering, add the steak bites in a single layer. It's important not to overcrowd the pan, so you may need to do this in two batches. Sear for 1-2 minutes per side, until a deep brown crust has formed. The inside should still be pink. Remove the steak from the skillet and set aside with the potatoes. What works best for me is using tongs to turn each piece individually for an even sear.
- Make the Garlic Butter Sauce: Reduce the heat to low. Add the butter to the skillet and let it melt. Once it's foaming, add the minced garlic and cook for about 30-60 seconds, stirring constantly, until it's fragrant. Be very careful not to let the garlic burn, or it will become bitter.
- Combine and Serve: Turn off the heat. Return the seared steak bites and crispy potatoes to the skillet. Add the freshly chopped parsley. Gently toss everything together to coat in the luscious garlic butter sauce. Serve immediately, straight from the pan.
Notes
This is one of those recipes that I return to again and again, and I truly hope it becomes a favourite in your home as well. It’s hearty, full of robust flavours, and just so satisfying to eat. I’d love to hear how it turns out for you! Please leave a comment below to let me know if you tried it or if you made any of your own delicious tweaks. Happy cooking!
– Kira
