Mixing tender steak bites with little potatos in a garlic butter sauce is like a warm blanket for your mouth. It’s super easy to make and tastes like you spent hours in the kitchen, even when you only spent 20 minutes. You can serve it at a casual dinner or just chill night in, and everyone will love it.
The Appeal of Garlic Butter Steak Bites and Potatoes
There’s just something about meat and potatos together that feels like home. Steak gives you that rich, juicy flavor, and potatos soak up the garlic butter so well. It reminds me of family dinners or big holiday meals—simple but special. And the garlic butter? It adds a punch thats hard to beat. You get crisp bits of steak and soft potatos all coated in garlicky goodness.
Ingredients Needed
You don’t need a lot to make this dish awesome. Here’s what to grab:
- Steak: Sirloin or ribeye works best, but you can use what you like.
- Potatoes: Baby potatos are easy, or you can cut bigger ones into chunks.
- Garlic: Fresh and minced is best, but garlic powder works if you’re in a rush.
- Butter: Unsalted so you can control how salty it gets.
- Herbs: Parsley or thyme for a fresh pop at the end.
- Salt & pepper: To taste. You can also add smoked paprika or chili flakes if you like heat.
Detailed Recipe for Garlic Butter Steak Bites and Potatoes
Ingredients
- Main Ingredients:
- 1 lb sirloin steak, cut into bite-sized pieces
- 1 lb baby potatoes, halved or quartered
- 4 tablespoon unsalted butter
- 4 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Optional: smoked paprika or chili flakes
Directions
1. Prep everything: Cut steak into similar sized pieces so they cook even. Cut potatos the same way. Mince the garlic so its ready.
2. Cook the potatos: You can boil or roast them. To boil, put potatos in salted water, bring to a boil and cook 15–20 minutes until soft. To roast, heat oven to 400°F, toss potatos in oil, salt and pepper, then bake 25–30 minutes until golden. Roasting gives a nice crisp edge.
3. Sear the steak: Warm a skillet over medium-high heat. Add 1 tablespoon butter and let it melt. Place steak pieces in the pan without crowding. Cook 2–3 minutes each side until brown but still juicy. If you want, use a meat thermometer—130°F for medium rare. When almost done, stir in garlic until it smells amazing, then add the rest of the butter for that rich sauce.
4. Bring it all together: Drain or move the potatos into the steak pan. Toss gently so every piece gets coated in garlic butter. Serve right away, sprinkle parsley on top. A side salad or steamed veg makes it feel like a whole meal.
Cooking Advice
Best Steak Cuts: Sirloin and ribeye are great, but flank or tenderloin can work. Just slice against the grain for tender bites.
Perfect Sear Tips: Make sure pan is hot before you add steak. Don’t poke or flip too soon—wait for a nice brown crust.
Substitutions: Want lighter? Use chicken or turkey. Vegetarian? Swap steak for chunky mushrooms or plant-based bite pieces.
Pairings: Green beans, a simple salad, or even a glass of red wine (Cabernet is nice) go really well.
Tips for Perfecting Garlic Butter Steak Bites and Potatoes
Always use room-temp steak so it cooks evenly. A meat thermometer is your friend—nobody wants dry steak. Let the steak rest 5 minutes after cooking so the juices stay inside. If you have leftovers, chop them up tomorrow with onions and peppers for a steak and potato hash, topped with an egg if you like.
Variations and Alternatives
Try marinating steak in soy sauce, Worcestershire sauce and herbs for extra flavor. Swap potatos for sweet potatoes or Yukon golds for a different taste. Low-carb? Use cauliflower florets instead of potatoes.
Nutritional Information
This meal is filling and gives you a good mix of macros:
- Calories: ~450–500 per serving
- Protein: 30–35g from steak
- Fat: 20–25g from butter
- Carbs: 45–50g from potatoes
Garlic helps boost your immune system and potatos have potassium and vitamin C. So it’s kinda healthy, right?
Conclusion
Garlic butter steak bites and potatos are easy, tasty, and sure to please anyone. You can tweak the flavors, try new spices, or change the sides—cooking is all about having fun. Let us know how your version turns out!
FAQs
- How do you make steak bites tender? Marinade for at least 30 minutes and always cut against the grain.
- Can I use frozen steak? Yes, but thaw completely so it cooks evenly.
- Which potatoes are best? Baby potatoes, Yukon Gold or red potatoes for creaminess.
- Pan-sear or grill? Both work, but pan-sear gives a better crust.
- Butter alternatives? Olive oil or plant-based butter works too.
Garlic Butter Steak Bites and Potatoes
Equipment
- 1 large skillet
- 1 cutting board
- 1 mixing bowl
- 1 spatula
- 1 set measuring cups and spoons
Ingredients
- 1 pound sirloin steak, cubed
- 2 medium potatoes, diced (about 1 pound total)
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- to taste fresh parsley, chopped (for garnish)
Instructions
- Start by peeling and dicing the potatoes into small, even cubes for even cooking.
- Heat olive oil in a large skillet over medium-high heat. Add the diced potatoes, season with salt and pepper, and cook until golden and crispy, about 10-12 minutes, stirring occasionally.
- While the potatoes are cooking, season the steak cubes with salt, pepper, and thyme.
- Once the potatoes are cooked, remove them from the skillet and set aside on a plate.
- In the same skillet, add the cubed steak. Sear the steak on high heat for 2-3 minutes until browned. Avoid overcrowding the skillet; you may need to do this in batches based on the pan size.
- Reduce the heat to medium-low. Add the minced garlic and butter to the skillet with the steak, stirring to coat the steak in the garlic butter for about 2 minutes, until fragrant and the steak is cooked to your desired doneness.
- Return the crispy potatoes to the skillet, gently folding them into the steak and garlic butter mixture.
- Cook together for another 1-2 minutes, allowing the flavors to combine.
- Remove from heat, garnish with chopped parsley, and serve immediately.
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