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Garlic Butter Steak bites and Potatoes combine seasoned, juicy steak bites with crispy potatoes and fresh herbs cooked in a garlic butter sauce flavored with Worcestershire, beef bouillon, sherry, and rosemary. It’s an entire meal done in one pan and ready in 30 minutes!
If you’re a steak lover, you’re going to love my Pepper Steak and Bavette Steak recipes too! Oh, and if you love garlic butter, try my garlic butter wings next!
I’m a meat and potatoes kind of girl, and this garlic butter steak bites recipe wins every time! It’s my go-to when I’m craving steak but want something with more oomph than a simple (but always amazing) ribeye.
If I were to describe this recipe in one word, it’s FLAVOR. We’re seasoning the steak cubes with the perfect amount of seasonings, then giving it a good sear to really lock in those flavors.
The potatoes get pan-fried until they’re soft inside with a savory crispy crust. And that’s before everything gets a quick simmer in an herby garlic butter sauce with a splash of Worcestershire! Can you say FLAVOR!?
The best part? You can have this recipe for garlic butter steak and potatoes skillet on the table in 30 minutes, making it a keeper for the busy weeknights or when you need an easy meal to make for company.
Table of Contents
Why You’ll Love This Recipe
- Amazing garlic butter sauce. I’ll never get tired of saying this—garlic butter makes everything better! But add it to steak? Phenomenal.
- Budget-friendly. Ribeye may be the classic choice for a steak dinner, but it’s not exactly affordable. You can use cheaper cuts like sirloin and NY strip to make steak bites with garlic butter.
- Ridiculously easy recipe. 30 minutes + just simple ingredients + one pan = the best garlic steak bites you’ll ever eat!
- Perfect for any special occasion but quick enough for any night of the week!
Main Ingredients
- Steak – You can always use ribeye steak or filet mignon, but I love how this recipe turns affordable cuts into something special. Try this with top sirloin, New York strip steak, or tri-tip steak. Unusual but tender cuts like flat iron and hanger steak work too! Feel free to experiment with different cuts of beef. You can also use this cut to make my beef tips and gravy.
- Butter – my favorite ingredient in any recipe is always gonna be butter. Use a quality butter to get that pure buttery flavor.
- Baby Potatoes – Frying potatoes in the seasoned steak fat makes them so tasty and turns this into a complete meal! Feel free to leave them out if you wish, though.
- Fresh Herbs – fresh rosemary and thyme give this recipe SO much flavor to both the steak and the yummy garlic butter sauce. Don’t skip this!
- Fresh Garlic and Shallots – the aromatics are what make this recipe. If you don’t have shallots, you can use a sweet onion or red onion here.
- Worcestershire Sauce – this adds a tangy umami flavor. If you don’t have any, soy sauce works here too.
- Olive Oil – any high smoke point oil will suffice.
- Seasonings – We’re seasoning the steak with a blend of onion powder, garlic powder, smoked paprika, and thyme to give the meat and sauce extra flavor.
- Beef Bouillon Paste – this adds a lot of flavor to the garlic butter sauce. It adds a savory beef flavor that give this steak recipe that special umph.
Variations
- Montreal steak seasoning: Another classic steak rub, but instead of thyme and paprika, add coriander, dill seed, mustard seed, and cayenne to the seasoning blend.
- Coffee rub: Just trust me on this one! Coffee steak rub gives these steak bites a slightly charred and grilled taste that tastes so good! Replace the seasoning blend with a mix of ground coffee, smoked paprika, brown sugar, and ancho chile powder.
- Italian herb: Make the garlic butter extra herby by adding dried basil and oregano to the sauce.
- Spicy rub: Add as much cayenne or crushed red pepper flakes as you prefer for a spicy version. Your favorite hot sauce will work too!
How to make Garlic Butter Steak Bites and Potatoes
Step 1: Pat the steak dry with paper towels.
Step 2: Then cut the steak into bite-sized pieces. Add onion powder, garlic powder, smoked paprika, thyme, kosher salt, and black pepper. Mix everything together, ensuring that the meat is covered in the seasonings. Set aside.
Step 3: Warm a large cast iron skillet over medium-high heat. Allow the pan to get nice and hot, about 2-3 minutes. Drizzle 1-2 tablespoons of oil and 2 tbsp of butter. Allow the butter to melted, then add the steak cubes in a single layer. Sear for 2-4 minutes per side. Cook in batches if needed so as to not overcrowd the pan.
Step 4: Remove the steak from the skillet and place onto a plate. Add in the potatoes and season with salt and pepper. Cook for 8-10 minutes, until the potatoes become fork tender, but not mushy.
Step 5: Add in remaining butter and allow it to melt, then add in the diced shallots. Cook for 3-4 minutes, then add in the Worcestershire sauce, lemon juice, beef bouillon paste, rosemary, and minced garlic. Continue to cook for an additional 1-2 minutes, until fragrant.
Step 6: Add the steak bites back into the pan and mix everything together so that everything is coated in the sauce. Remove from heat and garnish with fresh parsley.
Tips for Cooking Steak and Potatoes
- Choose a well-marbled piece of steak for the best results! It also contains more fat, which we need for searing and the sauce itself. A good steak will make this recipe, and especially my steak frites recipe, even better!
- Cut the steak into uniform bite-size pieces, roughly one-inch cubes, to ensure even cooking.
- Blot out as much moisture as possible so the meat actually sears instead of steaming. If you have time, I highly recommend placing your seasoned steaks on a wire rack and refrigerating them for at least an hour or two to get even more of that moisture out.
What to Serve with Garlic Butter Steak Bites
Steak and potatoes is always satisfying on its own, but this delicious recipe pairs exceptionally well with a multitude of different sides. My personal favorite sides are lighter options like Zucchini Noodles, Greek Cucumber Salad, or a simple House Salad to get my greens in.
You can also up the comfort food factor by serving your steak bites with Brioche Dinner Rolls and brown butter mashed potatoes or savory sweet potato casserole for the ultimate comfort meal. Candied sweet potatoes also pair well here too.
Oh, if you love surf and turf – serve this with crab stuffed shrimp. It’s SO good.
Add a dollop of sour cream on top and it is the most delicious steak ever. Trust me, your taste buds will thank you!
Storage, Freezing, and Reheating
Storing: Place your leftover steak bites in an airtight container and store in the fridge for up to 4 days.
Freezing: To freeze, let the steak bites cool completely then place them in a freezer-safe bag or container. Frozen steak bites will last up to 3 months.
Reheating: Reheat the steak bites in a skillet over medium heat until warmed through. If it looks too dry, add a bit of broth or butter. You can also reheat them in the microwave in 30-second increments until warm.
FAQs
The best cuts for steak bites are tender, well-marbled options like top sirloin steak, New York strip, chuck-eye, or tri-tip. I’ve also made this recipe using hanger steak and flat-iron steak with excellent results!
To tenderize steak, you can use a meat mallet to physically break down the muscle fibers. You can also marinate them in something acidic like pineapple juice. For this recipe though, the best option is using a naturally tender cut of steak like sirloin.
More Steak Recipes
Main Course
Ribeye Steak Sandwich with Chimichurri
Main Course
Shrimp and Steak Fajitas
Main Course
Old Fashioned Salisbury Steak Recipe
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Garlic Butter Steak and Potatoes
Equipment
- 10 or 12 inch Cast Iron Skillet (or a nonstick skillet)
Ingredients
- 1 lb Top Sirloin Steak
- 2 tsp Onion powder
- 1 tsp Garlic Powder
- 1 tsp Dried Thyme
- 1/2 tsp Smoked Paprika
- 1 tsp Kosher Salt , (more or less as desired)
- 1/2 tsp Black Pepper
- 1 1/2 lbs Baby Potatoes, (cut in half)
- 2 tbsp Olive Oil
- 6 tbsp Salted Butter
- 2 Shallots or 1 Yellow Onion, (diced)
- 1 tbsp Worcestershire Sauce
- 1 tbsp Lemon Juice
- 1 tsp Beef Bouillon Paste
- 2 tbsp Fresh Rosemary, (diced)
- 6 cloves Garlic, (minced)
- 2 tbsp Fresh Parsley, (diced
Instructions
- Pat the steak dry with paper towels. Then cut the steak into bite-sized pieces and place in a large bowl. Add onion powder, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Mix everything together, ensuring that the meat is covered in the seasonings. Set aside.
- Warm a large cast iron skillet over medium-high heat. Allow the pan to get nice and hot, about 2-3 minutes. Drizzle 1-2 tablespoons of olive oil and 2 tbsp of butter. Allow the butter to melt, then add the steak cubes in a single layer. Sear for 2-4 minutes per side. (Cook in batches if needed so as to not overcrowd the pan.)
- Remove the steak from the skillet and place onto a plate. Add the potatoes to the skillet and season with salt and pepper. Cook for 8-10 minutes, until the potatoes become fork tender, but not mushy.
- Add in remaining butter and allow it to melt, then add in the diced shallots. Cook for 3-4 minutes, then add in the Worcestershire sauce, lemon juice, beef bouillon paste, rosemary, and minced garlic. Continue to cook for an additional 1-2 minutes, until fragrant.
- Add the steak bites back into the pan and mix everything together so that everything is coated in the sauce. Remove from heat and garnish with fresh parsley.
Notes
- Choose a well-marbled piece of steak for the best results! It also contains more fat, which we need for searing and the sauce itself. A good steak will make this recipe even better!
- Cut the steak into uniform bite-size pieces, roughly one-inch cubes, to ensure even cooking.
- You want to blot out as much moisture as possible so the meat actually sears instead of steaming. If you have time, I highly recommend placing your seasoned steaks on a wire rack and refrigerating them for at least an hour or two to get even more of that moisture out.
- Try to use fresh thyme and rosemary if you can, but dried herbs work, too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was so good! It was flavorful and easy to make too!
Thanks Stephanie!
OMG!! This was amazing and so easy!!!!
I’m so happy to hear that! Thanks for the feedback 🙂