Garlic Butter Steak Bites

This succulent garlic butter steak bites and potatoes skillet is my go-to recipe for those evenings when I crave something hearty but don't want to spend hours in the kitchen. The combination of tender sirloin steak with perfectly crispy golden potatoes creates a restaurant-quality meal right in your own home.

I first made this recipe when my in-laws surprised us with a visit, and I needed something impressive but didn't have time for a grocery run. It was such a hit that it's now requested at every family gathering.

Ingredients

• Ghee or butter: Provides a rich, golden flavor to both the potatoes and steak. I prefer ghee for its higher smoke point and nutty taste.
• Olive oil: Helps prevent the butter from burning and adds another layer of flavor.
• Yukon gold potatoes: Offer the perfect balance of waxy and starchy texture. They hold their shape while getting crispy outside and creamy inside.
• Fresh garlic cloves: Create that irresistible aroma and flavor foundation. Always choose firm cloves without any green sprouts.
• Dried thyme: Brings an earthy, slightly floral note that complements both meat and potatoes beautifully.
• Dried oregano: Adds a Mediterranean touch that elevates the flavor profile.
• Sea salt: Enhances all the flavors. I recommend using coarse sea salt for better control over seasoning.
• Black pepper: Provides that necessary gentle heat and complexity.
• Sirloin steak: Offers the perfect balance of flavor and tenderness. Look for pieces with good marbling for best results.

Step-by-Step Instructions

Prepare Your Skillet:

Heat your cast iron skillet over medium heat until it feels hot when you hold your hand a few inches above the surface. Add the olive oil and two tablespoons of ghee and allow them to melt completely. The combination will start to shimmer slightly when ready.

Season And Cook Potatoes:

Add the potato cubes to the hot pan and immediately sprinkle with minced garlic, dried thyme, oregano, salt, and pepper. Let them cook undisturbed for about 3 minutes to develop a golden crust on the bottom. Stir gently and continue cooking for 8-10 minutes, stirring every couple of minutes to prevent sticking and ensure even browning. Look for a fork easily sliding through a potato cube to indicate they're done. Remove the potatoes and any browned bits, which are flavor treasures, and set aside.

Sear The Steak To Perfection:

Increase the heat to medium-high, which is crucial for getting a good sear. Add the remaining two tablespoons of ghee and wait until it's completely melted and hot. Add the steak cubes in a single layer if possible and season with salt and pepper. Resist the urge to stir for at least 2 minutes. This waiting period allows the Maillard reaction to create that beautiful brown crust and deep flavor. After the first side is seared, stir and cook for another 1-2 minutes until all sides are golden brown but the interior remains juicy and tender.

Create The Final Dish:

Return the potato mixture to the pan with the steak. Gently combine everything, being careful not to break the potatoes. Taste and adjust seasoning with additional salt and pepper if needed. The flavors should be bold but balanced. Sprinkle with fresh parsley for a burst of color and fresh flavor before serving immediately for the best texture and temperature.

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The first time I made this recipe, I accidentally forgot to remove the potatoes before cooking the steak. While not ideal, I discovered that leaving a few potatoes in the pan while cooking the steak gives them an incredible meaty flavor that my husband now specifically requests.

Perfect Timing Secrets

The key to this recipe's success lies in the timing and temperature control. Starting with a properly preheated skillet ensures your potatoes get that beautiful golden crust rather than steaming and becoming soggy. When cooking the steak, remember that cubes cook much faster than a whole steak would. For medium-rare steak bites, you really only need about 3-4 minutes total cooking time. If you prefer your steak more well-done, add another minute but watch carefully to prevent them from becoming tough.

Best Cuts For Steak Bites

While this recipe calls for sirloin, I have experimented with several cuts over the years. Ribeye creates incredibly tender, buttery bites but can be pricier. New York strip offers excellent flavor with slightly more chew. If budget is a concern, chuck steak can work beautifully if cut against the grain into smaller pieces and not overcooked. Whichever cut you choose, make sure to pat the meat dry before cooking to achieve the best sear possible.

Serving Suggestions

This versatile dish works wonderfully on its own but can be elevated with simple additions. A dollop of horseradish cream or chimichurri sauce adds brightness and complexity. For a complete meal, serve alongside a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. If you are entertaining, consider presenting it in individual cast iron servers for an impressive presentation that keeps everything hot throughout the meal.

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Now that you know all the secrets, this recipe is sure to become your next favorite. Enjoy every bite!

Frequently Asked Questions

→ Can I use different cuts of steak for this dish?

Yes, while sirloin works beautifully for this dish, you can substitute ribeye for more marbling and richness or tenderloin for extra tenderness. Strip steak and flank steak (sliced against the grain) are also good alternatives. Just adjust cooking time slightly for different cuts—thicker or leaner cuts may need different cooking times to achieve the perfect doneness.

→ What can I substitute for ghee or butter?

If you're avoiding dairy, you can substitute with olive oil, avocado oil, or a plant-based butter alternative. Each will provide a different flavor profile—olive oil adds a fruity note, while avocado oil has a more neutral taste. For the closest flavor to the original, try a combination of olive oil with a small amount of beef tallow for richness.

→ How can I tell when the steak bites are properly cooked?

For medium-rare steak bites, look for a nice brown sear on the outside while the center remains pink and juicy. The pieces should feel slightly springy when pressed. For medium, cook until the pink is just disappearing but the meat is still juicy. Medium-well to well-done will have no pink and feel firm to the touch. Using an instant-read thermometer, aim for 130-135°F (medium-rare), 140-145°F (medium), or 150-160°F (medium-well to well-done).

→ What sides pair well with this dish?

Since this dish already includes protein and starch, a simple green vegetable makes an excellent addition. Consider steamed broccoli, sautéed green beans, or a fresh garden salad. For a more substantial meal, add crusty bread to soak up the delicious garlic butter sauce. A glass of bold red wine like Cabernet Sauvignon or Malbec complements the rich flavors perfectly.

→ Can I meal prep this dish?

Yes, this dish works well for meal prep. Cook as directed and portion into containers once cooled. Refrigerate for up to 3 days. For best results when reheating, use a skillet over medium heat rather than a microwave to maintain the texture of both the steak and potatoes. You may want to add a small amount of butter or oil when reheating to refresh the flavors and prevent dryness.

→ What's the best type of potatoes to use?

Yukon Gold potatoes are ideal for this dish because of their naturally buttery flavor and ability to get crispy outside while remaining creamy inside. Red potatoes are a good alternative, as they hold their shape well when cooked. Russet potatoes can work but may break down more during cooking. Baby potatoes (halved or quartered) are another excellent option that provides great texture and presentation.