This garlic butter steak bites and potatoes recipe is easy to make and cooks up in under 20 minutes! The steak bites are incredibly tender and the potatoes get beautifully golden brown right in the pan.
I love steak. But, I don’t cook steak all that often because it’s a little more involved. The solution? Steak bites!
After making my Healthy Beef and Broccoli Stir Fry on repeat, I decided to started experimenting with new ways to cook steak in the skillet. Turns out, it’s very easy to cook juicy and tender steak bites in a matter of minutes! It’s now become my favorite way to make steak because it’s fast and the searing is foodproof.
While the ingredients are simple, this recipe is insanely delicious because of two additions: garlic and butter. If you’re sensitive to lactose, use ghee instead of butter for a paleo-friendly meal! I’m confident you’re going to love this garlic butter steak bites and potatoes recipe as much as I do. It’s become a regular one-pan weeknight meal for us and the kids love it!
Simple Ingredients
There are just a few simple ingredients you’ll need to make this steak bites and potatoes recipe. The ingredients are fresh and gluten free:
- Ghee or butter, divided
- Olive oil
- Yukon gold potatoes
- Garlic cloves
- Thyme
- Oregano
- Sea salt
- Ground black pepper
- Sirloin steak
- Parsley
Recipe Variations
- Don’t have yukon gold potatoes? You can use any small potato varieties, including yellow, red, or fingerling potatoes.
- Any tender steak will work in this recipe, including sirloin steak, strip steak, beef tenderloin, or ribeye.
- You can use any other dried herbs in place of the thyme or oregano, including rosemary, basil, or parsley.
How to Make Garlic Butter Steak Bites and Potatoes
- Prep: Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of the ghee to the pan.
- Cook the potatoes: 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. Stir the potatoes and cook until they are golden brown and fork tender, about 6-8 minutes. Stir frequently, about every minute, to prevent sticking. Remove the potatoes and the browned bits from the pan and set aside.
- 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 and season 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 minutes.
- Combine: Add the potatoes back to the pan and stir to combine. Add more salt and pepper to taste. Top with freshly chopped parsley. Serve and enjoy!
Cooking Tips
- You can use other small potato varieties in this recipe, including yellow, red, or fingerling potatoes.
- Cut the potatoes small and even. It will help them cook up quickly.
- A cast iron pan is best for getting the potatoes crisp and the steak golden.
- Fight the urge to disturb the meat. Let the steak pieces sear and get golden before stirring.
- Use a splatter screen when searing the meat to keep the mess to a minimum.
Storage and Freezing
TO STORE: Store any leftovers in the fridge in an airtight storage container for up to 5 days.
TO FREEZE: To freeze, let the mixture come to room temperature, then place the steak bites and potatoes in an airtight storage container or freezer safe zip-top storage bag. It will keep in the freezer up to three months. Let it defrost in the refrigerator before reheating.
TO REHEAT: For the best texture, I recommend reheating in the skillet with a little extra ghee added over medium heat until warm. You can also reheat it in the microwave in 15-20 second intervals until warm.
Serving Suggestions
Because this dish contains meat and garlic butter potatoes, it’s great on its own! If you’re looking for something extra to serve it with, I recommend going with a simple vegetable like roasted asparagus or a side salad.
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
Instructions
- Prep: Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of the ghee to the pan.
- Cook the potatoes: 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. Stir the potatoes and cook until they are golden brown and fork tender, about 8-10 minutes. (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. Remove the potatoes and the browned bits from the pan and set aside.
- 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 and season 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 minutes.
- Combine: Add the potatoes back to the pan and stir to combine. Add more salt and pepper to taste. Top with freshly chopped parsley. Serve and enjoy!
Notes
- You can use other small potato varieties in this recipe, including yellow, red, or fingerling potatoes.
- Cut those potatoes small and even! It will help them cook up quickly.
- Fight the urge to stir the meat to early. Let them sear before stirring.