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A cozy dinner does not get much better than these savory garlic butter steak bites with potatoes. When I want something satisfying that still feels a little special I turn to this recipe for its rich flavors and simple cooking process. Each bite marries buttery herbs with juicy steak and golden potatoes so you can count on lots of happy plates at the table.
The first time I made these steak bites my family grabbed forks and ate them straight from the pan swipe bread through any leftover garlic butter it became a regular comfort food request
Ingredients
- Sirloin steak: Choose a fresh cut with some marbling for the juiciest flavor and tender bites
- Baby potatoes: Smaller potatoes cook quickly and hold their shape select firm ones without sprouting
- Unsalted butter: Lets you control the saltiness and creates a silky sauce
- Garlic: Freshly minced cloves infuse the butter with deep savory notes pick plump bulbs with tight skins
- Fresh rosemary and thyme: Together these herbs bring brightness and a woodsy aroma use fresh if you can for the brightest flavors but dried work too
- Salt and pepper: Adjust to your preferences and season in layers for perfect flavor throughout
- Olive oil: Adds richness and helps sear meat use a bold extra virgin if possible
- Fresh parsley: Chopped for garnish and a pop of color choose crisp green leaves
- Optional squeeze of fresh lemon juice: This will lift up the richness and round out the dish
Step-by-Step Instructions
- Prepare the Potatoes:
- Bring a large pot of salted water to a strong boil and add halved baby potatoes. Simmer for around twelve minutes checking with a fork until they are just tender but not falling apart. Drain well and set aside so they can steam dry a moment
- Sear the Steak Bites:
- Heat olive oil in a wide skillet over medium high just until shimmering. Lay the steak bites in one even layer so all pieces touch the pan. Sprinkle with salt and pepper. Sear each side for two to three minutes or until deeply browned and cooked the way you like. Lift them out and set aside so they stay juicy
- Make the Garlic Butter:
- Lower the heat to medium and add butter right into the same skillet. Let it melt completely then stir in minced garlic rosemary and thyme. Cook the mixture about one to two minutes just until the garlic smells fragrant but has not browned which prevents bitterness
- Combine:
- Return the seared steak bites and potatoes to the skillet with the garlic butter mixture. Very gently toss everything so the pieces are all coated in flavorful sauce and glossy. Let them cook together for a minute or two allowing the flavors to mingle. Taste and adjust the seasoning if needed
- Serve:
- Take the pan off the heat and shower fresh parsley over the top. For extra brightness a squeeze of fresh lemon juice really works wonders. Serve immediately and enjoy with good company
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My favorite addition is fresh rosemary I have a little pot by my kitchen window and clipping fresh sprigs always makes me feel like a chef at home. My kids associate the strong herby smell with cozy family nights
Storage Tips
Let any leftovers cool fully then store them in an airtight container in the fridge. They keep well for up to three days and reheat nicely in a skillet over low heat. If the steak starts to dry out drizzle a little extra olive oil or a pat of butter when warming. Freezing is possible though the potatoes may change in texture
Ingredient Substitutions
If you cannot find sirloin swap in ribeye or even chicken breast cut into chunks. For potatoes Yukon golds work beautifully just chop to similar sizes for even cooking. You can swap in dried herbs if fresh are not available just scale down about one third the amount and rub between your fingers first to release the oils
Serving Suggestions
This dish stands tall with a crisp leafy salad or some sautéed green beans to lighten the richness. I like a wedge of crusty bread on the side to mop up the buttery garlic sauce. If you are feeling festive make a garlic aioli for dipping the potatoes
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Serve this recipe proudly—it delivers comfort and flavor with every bite
Frequently Asked Questions
- → What cut of steak works best for this dish?
Sirloin is recommended for its balance of flavor and tenderness, but you could also use ribeye for a more luxurious version or strip steak. If budget is a concern, chuck steak can work well if cut against the grain and not overcooked.
- → Can I make this dish ahead of time?
While best served fresh, you can prepare the components ahead of time. Par-boil the potatoes and store them refrigerated. The steak is best cooked just before serving, but you can prepare the garlic butter in advance and reheat it when ready to combine with freshly cooked steak and potatoes.
- → How do I know when the steak bites are cooked to the right doneness?
For medium-rare, cook the steak bites for about 2-3 minutes per side until they reach an internal temperature of 135°F (57°C). For medium, aim for 145°F (63°C), and for well-done, 160°F (71°C). Remember the steak will continue cooking slightly when resting.
- → What can I serve with these steak bites and potatoes?
This dish works well with a simple green salad, roasted vegetables like asparagus or Brussels sprouts, or a side of garlic bread to soak up the delicious butter sauce. A glass of red wine like Cabernet Sauvignon or Malbec pairs beautifully.
- → Can I substitute the fresh herbs with dried ones?
Yes, you can substitute the fresh rosemary and thyme with dried herbs. Use about 1 teaspoon of dried herbs for each tablespoon of fresh. Dried herbs have a more concentrated flavor, so you'll need less.
- → How do I prevent the garlic from burning?
Add the garlic to the pan after reducing the heat to medium, and sauté it just until fragrant (about 1 minute) before adding the other ingredients. Burnt garlic can taste bitter and ruin the dish.