Garlic Butter Steak Bites (Printer-friendly)

Seared tender steak bites and crispy golden potatoes tossed in a flavorful garlic butter sauce.

# What You'll Need:

→ 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

# How To Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Add quartered potatoes in a single layer and season with salt and pepper. Cook for 12 to 15 minutes, turning occasionally, until golden brown and fork-tender. Transfer to a plate and keep warm.
02 - Pat steak cubes dry with paper towels and season evenly with kosher salt, black pepper, and smoked paprika.
03 - Increase skillet heat to high and add 1 tablespoon butter. Working in batches to avoid crowding, add half the steak bites in a single layer. Sear undisturbed for 2 minutes, then flip and sear for 1 to 2 minutes until browned but still juicy. Remove to a plate and repeat with remaining steak bites, adding more butter as needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet and sauté for 30 seconds until fragrant.
05 - Return steak bites and potatoes to the skillet. Add parsley, thyme, crushed red pepper flakes, and lemon zest. Toss all ingredients to coat evenly in the garlic butter for 1 to 2 minutes.
06 - Transfer to a serving platter and garnish with additional parsley and lemon zest if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The steak stays impossibly tender because you're working with smaller pieces that cook fast and stay juicy, not tough and overcooked.
  • Those crispy golden potatoes are where the real magic happens—they soak up every drop of garlic butter and become the best part of the plate.
  • The whole thing comes together in less time than it takes to order takeout, which means you can actually enjoy your own cooking instead of stress-cooking.
02 -
  • The moment your steak hits the pan, don't fidget with it—let it sit for that full two minutes on the first side so the Maillard reaction does its job and creates that caramelized crust that's responsible for most of the flavor.
  • Overcrowding the skillet is the number one reason steak bites end up gray and steamed instead of golden and seared, so if your pan feels full, work in batches without guilt.
  • Lemon zest is your secret weapon—it's the difference between a rich, heavy dish and one that feels bright and balanced, so don't skip it or use juice as a substitute.
03 -
  • Buy your steak the day you plan to cook it and let it come to room temperature for about fifteen minutes before searing—cold meat won't develop that crucial golden crust quickly enough.
  • Save a small handful of the herb and lemon mixture to sprinkle on top just before serving; the fresh color and aroma remind people that they're eating something made with care, not just reheated.
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