ULTIMATE GARLIC BUTTER STEAK BITES AND POTATOES
Enjoy tender, perfectly seared steak bites coated in a rich garlic butter sauce, paired with crispy, golden roasted potatoes. This quick and easy recipe delivers restaurant-quality flavor without the restaurant price tag, making it a perfect weeknight meal.
Equipment
- Large bowl
- Baking Sheet
- Large skillet (cast iron recommended)
- Paper towels
- Measuring spoons
- Measuring cups
- Spatula or tongs
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 2 tablespoons olive oil for steak
- 4 tablespoons butter, divided
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes optional
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- 1.5 lbs Yukon gold potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil for potatoes
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, garlic powder, paprika, onion powder, salt, and pepper. Make sure the potatoes are evenly coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until golden brown and tender, flipping halfway through.
- While the potatoes are roasting, prepare the steak bites. Pat the steak cubes dry with paper towels. This helps them get a good sear.
- In a large skillet (cast iron is ideal!) over medium-high heat, heat 2 tablespoons of olive oil.
- Add half of the steak cubes to the skillet, making sure not to overcrowd. Overcrowding will cause the steak to steam instead of sear.
- Cook for 2-3 minutes per side, or until nicely browned and cooked to your desired level of doneness. I prefer medium-rare to medium for maximum tenderness.
- Remove the steak bites from the skillet and set aside.
- Repeat with the remaining steak cubes.
- Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for about 30 seconds, or until fragrant, being careful not to burn the garlic.
- Add the cooked steak bites back to the skillet and toss to coat with the garlic butter sauce.
- Stir in the remaining 2 tablespoons of butter until melted and everything is nicely coated.
- Remove the roasted potatoes from the oven.
- Serve the Garlic Butter Steak Bites immediately over a bed of roasted potatoes.
- Garnish with fresh parsley, and enjoy!
Notes
For best results, use unsalted butter and fresh garlic. Don't overcrowd the pan when searing the steak; cook in batches. Let the steak rest for a few minutes after cooking to redistribute juices. Substitute sweet potatoes for Yukon golds for a sweeter flavor, or add sliced mushrooms to the garlic butter sauce for an earthy flavor. Store leftovers separately in the refrigerator for up to 3 days and reheat before serving.