Garlic Butter Steak Bites and Potatoes are a cozy, weeknight-friendly skillet meal that feels a little celebratory while remaining wonderfully simple. This dish brings together tender sirloin steak bites, golden Yukon Gold potatoes, and a fragrant garlic-herb butter that creates crisp edges and rich, comforting flavor — perfect for cooler evenings or anytime you crave a hearty, from-scratch plate. The contrast of crisp, caramelized potatoes and juicy, seared steak cubes delivers both texture and depth, and the recipe scales easily for family dinners or small gatherings. If you enjoy comforting, easy-to-follow recipes, try this alongside a slow-cooked one-pan favorite like garlic parmesan crockpot chicken and potatoes for another cozy option.
Ingredients & Equipment
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
Notes: Use room-temperature steak for more even searing. Yukon Golds are ideal for their creamy interior and crisping ability, but red potatoes or small white potatoes work well too. Ghee adds a nutty, high-heat-friendly butter flavor — you can use salted or unsalted butter if preferred; reduce added salt if using salted butter.
Equipment
- Large cast iron skillet or heavy-bottomed frying pan (10–12 inches recommended)
- Tongs or a sturdy spatula
- Sharp knife and cutting board
- Mixing bowl or plate for the steak
- Instant-read thermometer (helpful for checking steak doneness)
- Optional: baking tray (for oven-roasting potatoes), paper towels, and a small bowl for herbs
Step-by-Step Instructions (with tips)
These directions are written for stovetop cooking in a cast iron skillet. Read through them once before starting, and have your ingredients prepped for the best results.
1. Prep the ingredients
- Cut the Yukon Gold potatoes into uniform ½ inch cubes so they cook evenly. Pat the potato pieces dry with a towel to help them brown.
- Cut the sirloin into ½ inch cubes and pat dry; remove any excess fat or connective tissue so the pieces sear cleanly.
- Minced the garlic and measure out the dried thyme, oregano, salt, and pepper so everything is ready to go.
2. Cook the potatoes
Heat a large cast iron skillet over medium heat. Add the 1 tablespoon olive oil and two tablespoons of the ghee to the pan. Once the ghee is melted, add the potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over top of the potatoes in the pan.
Cook for 2–3 minutes before stirring the potatoes. Then stir and cook until they are golden brown and fork tender, about 8–10 minutes total. Note: this will take longer if the potatoes are crowded in the pan, or your potato pieces are larger. Stir frequently, about every 1–2 minutes, to prevent sticking and to encourage even browning. If the potatoes start to stick badly, lower the heat slightly and add a splash of water, scraping up browned bits.
Tip — Alternate potato method
If you’d rather roast your potatoes, toss the cubed Yukon Golds with olive oil, salt, pepper, and the same herbs and roast at 425°F (220°C) on a baking tray for 20–25 minutes, turning once, until golden and tender. Roast them while you sear the steak so the timing aligns.
3. Remove potatoes and crisp the pan
Remove the potatoes and the browned bits from the pan and set aside. Keep those fond bits — they’ll add flavor when you return the potatoes to the pan.
4. Sear the steak
Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan. Once melted, add the steak pieces in a single layer — avoid overcrowding so each cube gets a chance to sear. Season the steak with a dash of salt and pepper. Cook for at least 2 minutes before stirring the steak pieces; you want to make sure you get a good sear on them. Stir and continue to cook until golden brown, about 1–2 more minutes depending on cube size and desired doneness. For a reliable result, use an instant-read thermometer: 125–130°F for rare, 135°F for medium-rare, and 145°F for medium.
Tip — Don’t over-stir
Let the steak sit undisturbed long enough to form a brown crust — that’s flavor. If pieces are touching, give them space or work in batches.
5. Combine and finish
Add the potatoes back to the pan and stir to combine with the steak and the garlicky browned bits. Taste and add more salt and pepper to taste. Finish with an extra pat of butter or a drizzle of ghee if you like it richer, and top with freshly chopped parsley for color and freshness. Serve hot and enjoy.
Flavor variations
- Lemon-garlic: Add a squeeze of fresh lemon juice and a little zest at the end for brightness.
- Herb-forward: Use fresh thyme and oregano instead of dried; add them toward the end so they don’t burn.
- Spiced: Add a pinch of smoked paprika or ground cumin to the potatoes for a warm, smoky note.
- Vegetable boost: Fold in quick-cooking vegetables like spinach, cherry tomatoes, or sliced mushrooms in the last 2–3 minutes of cooking.
For a light snack or to round out the meal with something sweet and simple afterwards, consider a no-bake option like no-bake peanut butter energy bites as a quick treat — they pair nicely as an easy, kid-friendly finish without extra fuss.
Storage, Freezing & Make-Ahead Tips
Garlic Butter Steak Bites and Potatoes store and reheat nicely if you follow a few simple rules to preserve texture and flavor.
Short-term storage
- Refrigerate leftovers within two hours of cooking in an airtight container. Stored properly, they will keep for 3–4 days.
- Reheat gently in a skillet over medium-low heat with a teaspoon of butter or olive oil to revive crispiness. Stir occasionally until warmed through. Avoid microwaving for long periods, which can make the steak rubbery and potatoes soggy.
Freezing
- You can freeze this dish, but texture will change slightly. Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible.
- Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating in a skillet to restore crisp edges.
Make-ahead
- Prep the potatoes ahead by cubing and storing them in water in the fridge for up to 24 hours to prevent browning. Dry thoroughly before cooking.
- Cut the steak and season it, holding it covered in the fridge for a few hours to let flavors settle. Bring to room temperature before searing for even cooking.
- Fully cook potatoes in advance and refrigerate; on dinner night, crisp them up in the pan for 3–4 minutes and add seared steak to combine — this saves time without sacrificing flavor.
How to Use / Serve This Dish
Garlic Butter Steak Bites and Potatoes are versatile — serve them as a simple weeknight entrée, a weekend comfort meal, or part of a spread for family-style dining.
Classic accompaniments
- Simple green salad: A crisp salad with lemon vinaigrette balances the rich butter and steak.
- Steamed vegetables: Broccoli, green beans, or asparagus add color and freshness.
- Warm flatbreads or naan: Great for scooping up the garlic butter and potatoes.
Creative serving ideas
- Bowls: Serve over a bed of fluffy rice, cauliflower rice, or creamy polenta for a filling bowl-style meal.
- Stuffed wraps: Fold steak and potatoes into warmed flatbread with shredded lettuce, cucumber, and a drizzle of yogurt or tahini for a handheld dinner.
- Family-style platter: Place the skillet on the table topped with chopped herbs, lemon wedges, and a side of sliced cucumbers for a relaxed communal meal. For a quick appetizer to start the evening, a tangy savory dip like the quick pepper jelly cream cheese appetizer dip and bites can be a bright and easy complement.
FAQ
Q: Can I use another cut of beef instead of sirloin?
A: Yes. Sirloin is a great balance of tenderness and flavor, but you can use ribeye for more marbling or flank/skirt if thinly sliced against the grain. Adjust searing times slightly for fattier cuts and trim excess fat if desired.
Q: My potatoes aren’t getting brown — what am I doing wrong?
A: Crowding the pan is the most common cause. If pieces touch too much, they steam instead of sear. Use a wider pan or cook in batches. Patting potatoes dry before adding them to the hot fat helps, and make sure your pan is hot enough before adding the potatoes.
Q: How do I reheat leftovers without drying out the steak?
A: Reheat in a skillet over medium-low heat with a small bit of butter or oil, turning occasionally. Add a splash of water or broth and cover for a minute if the steak seems very dry, then uncover to let the edges re-crisp.
Q: Can I make this dairy-free?
A: Yes. Swap ghee or butter for a dairy-free butter alternative or use extra olive oil. Ghee has a unique flavor and high smoke point, so choose a substitute that tolerates medium-high heat.
Conclusion
Garlic Butter Steak Bites and Potatoes bring together simple, wholesome ingredients into a deeply satisfying dish that feels both comforting and a little special. With golden potatoes, garlicky butter, and perfectly seared steak, this recipe captures seasonal warmth and family-friendly flavor in every bite. It’s easy to adapt, quick enough for busy evenings, and cozy enough for weekend dinners. I hope you try this recipe soon — and if you do, please share your favorite variations or photos so others can be inspired to cook from scratch and enjoy a delicious, halal-friendly meal.
Garlic Butter Steak Bites and Potatoes
Ingredients
For the potatoes
- 1 lb Yukon Gold potatoes, cut into ½ inch cubes These potatoes are ideal for their creamy interior.
- 1 tablespoon olive oil
- ¼ cup ghee or butter, divided Use salted or unsalted butter according to preference.
- 3 cloves garlic, 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
For the steak
- 1 ¼ lb sirloin steak, cut into ½ inch cubes Use room-temperature steak for even searing.
Instructions
Preparation
- Cut the Yukon Gold potatoes into uniform ½ inch cubes and pat them dry.
- Cut the sirloin into ½ inch cubes and pat dry, removing any excess fat.
- Mince the garlic and measure out the dried thyme, oregano, salt, and pepper.
Cooking the Potatoes
- Heat a large cast iron skillet over medium heat and add 1 tablespoon of olive oil and 2 tablespoons of ghee.
- Once the ghee is melted, add the potatoes, garlic, thyme, oregano, salt, and pepper.
- Cook for 2–3 minutes before stirring, then stir occasionally until golden brown and fork-tender, about 8–10 minutes.
- If potatoes start to stick, lower heat and add a splash of water.
Searing the Steak
- Remove the potatoes and set aside, keeping the browned bits in the pan.
- Increase heat to medium-high and add the remaining ghee.
- Once melted, add steak pieces in a single layer, season with salt and pepper, and sear for at least 2 minutes.
- Stir and cook until golden brown for 1–2 more minutes, checking for desired doneness.
Combining and Finishing
- Add the potatoes back to the pan, stir to combine, and adjust seasoning if necessary.
- Finish with a pat of butter or drizzle of ghee, and top with freshly chopped parsley.
