Description
Garlic Butter Steak Bites and Potatoes is a hearty and flavorful skillet recipe that combines tender sirloin steak cubes with crispy, seasoned Yukon Gold potatoes. Sautéed in a rich garlic butter sauce with rosemary and oregano, this dish makes a perfect weeknight dinner that’s quick to prepare and packed with savory goodness.
Ingredients
Units
Scale
Steak and Butter Sauce
- 4 tbsp unsalted butter, divided
- 1 1/2 lbs. sirloin steak, cut into 1-inch cubes (or beef tenderloin, NY strip steak, or stir fry meat)
- 1 tbsp olive oil
- freshly chopped parsley, optional for garnish
Potatoes and Seasoning
- 1 lb. Yukon Gold potatoes, diced into 1/2-inch cubes (or red-skinned or fingerling potatoes)
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Heat skillet and melt butter: Heat a cast iron skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. Let the butter melt completely to prepare the pan for cooking.
- Cook the potatoes: Add diced potatoes, minced garlic, dried rosemary, dried oregano, salt, and pepper to the skillet. Cook undisturbed for about 4 minutes, then stir and continue cooking for another 3-4 minutes until the potatoes are fork-tender. Remove the potatoes from the skillet and set aside in a bowl.
- Sear the steak bites: Return the skillet to the stove and increase heat to high. Add the remaining 2 tablespoons of butter and stir to melt. Arrange the steak cubes in a single layer and cook for 1 minute without moving, then flip or stir and cook an additional 1-2 minutes until the steak reaches your desired doneness. Remove the skillet from heat.
- Combine and finish: Add the cooked potatoes back into the skillet with the steak bites and toss everything together to combine. Taste and add additional salt and pepper if desired.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish for a fresh, vibrant finish. Serve immediately and enjoy your flavorful garlic butter steak bites and potatoes.
Notes
- If potatoes are not tender after 8 minutes but are browning too much, reduce heat to medium-low, add 2 tablespoons of warm water, cover, and cook for 3-4 minutes until water evaporates.
- Avoid crowding the pan to ensure even cooking and proper searing rather than steaming.
- Use the following internal temperature guide for steak doneness: Rare 125-130°F, Medium-rare 130-140°F, Medium 140-150°F, Medium-well 150-160°F, Well-done 160-165°F.
