Description
A delicious and easy-to-make Garlic Butter Steak Bites and Potatoes recipe featuring tender sirloin steak cubes seared to perfection with roasted Yukon Gold potatoes, garlic, and aromatic herbs. This hearty skillet meal combines buttery richness and savory flavors for a satisfying dinner that comes together in under 30 minutes.
Ingredients
Units
Scale
Steak and Seasoning
- 1 1/2 lbs. sirloin steak, cut into 1-inch cubes (alternatively beef tenderloin, NY strip steak, or stir fry meat)
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
Potatoes and Herbs
- 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes (or red-skinned or fingerling potatoes)
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried oregano
Fats and Oils
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided (1/2 stick)
Garnish
- Freshly chopped parsley (optional)
Instructions
- Heat the skillet: Place a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons of unsalted butter. Allow the butter to melt completely before proceeding.
- Cook the potatoes: Add the diced potatoes, minced garlic, dried rosemary, dried oregano, salt, and pepper to the skillet. Cook for about 4 minutes without stirring to allow browning. Then stir and cook another 3-4 minutes until the potatoes are fork tender. Once done, remove potatoes from skillet and set aside in a bowl.
- Sear the steak: Increase heat to high and add the remaining 2 tablespoons of butter to the skillet. Stir to melt. Arrange the steak cubes in a single layer and cook undisturbed for 1 minute. Flip or stir and cook for an additional 1-2 minutes to reach desired doneness. Remove skillet from heat to avoid overcooking.
- Combine and serve: Return the cooked potatoes to the skillet and gently toss with the steak bites. Adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley if desired. Serve immediately and enjoy!
Notes
- If potatoes are not tender after 8 minutes but are browning too quickly, reduce heat to medium-low, add 2 tablespoons warm water, cover, and cook for 3-4 minutes until water evaporates.
- Avoid crowding the pan to ensure even browning and searing; overcrowding causes steaming instead.
- For steak doneness, use a meat thermometer: Rare 125-130°F, Medium-Rare 130-140°F, Medium 140-150°F, Medium-Well 150-160°F, Well-Done 160-165°F.
