Garlic Butter Steak Bites and Potatoes (One-Pan 30-Minute Dinner)

If your weeknight vibe is “hungry now, dishes later,” this one-pan dinner is about to be your new comfort recipe. Think crispy-edged potatoes, juicy steak bites, and a glossy garlic butter sauce that tastes like it came from a restaurant… minus the wait.

Everything cooks in one pan, in about 30 minutes, and the ingredients are straightforward. It’s the kind of meal that makes you feel like you have your life together, even if you’re eating it in sweatpants.

Why You’ll Love This

It’s fast, filling, and seriously flavorful: golden potatoes + seared steak bites + garlicky butter all in one pan, with minimal prep and maximum payoff. Bonus: it’s naturally gluten-free and easy to scale up for hungry people.

Ingredients

1 1/4 lb sirloin steak (or ribeye), cut into 1-inch cubes and patted very dry
1 1/2 lb baby potatoes, halved (or Yukon golds, cut into 3/4-inch chunks)
2 1/2 tbsp olive oil, divided
4 tbsp unsalted butter
5–6 garlic cloves, minced
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1 tsp smoked paprika (or regular paprika)
1/2 tsp dried thyme (or Italian seasoning)
2 tbsp chopped parsley (optional, for finishing)
1–2 tsp lemon juice (optional, for brightness)
2 tbsp water or beef broth (only if pan gets too dry)

How to Make It

Prep like you mean it: Halve or chop the potatoes into even pieces. Pat the steak cubes very dry with paper towels (this is the secret to a good sear). Season steak with 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika.
Start the potatoes: Heat a large skillet (12-inch is ideal) over medium-high heat. Add 2 tbsp olive oil. Add potatoes, season with 1/2 tsp salt, the remaining 1/2 tsp smoked paprika, and dried thyme. Toss to coat.
Cook until golden: Spread potatoes out in an even layer. Cook 12–15 minutes, stirring every few minutes, until browned and mostly tender. If they’re browning too fast, lower heat to medium. If the pan looks dry, add a splash of water or broth and cover for 2 minutes to steam.
Move potatoes aside: Push potatoes to the edges of the pan (or transfer to a plate if your skillet is crowded). Add the remaining 1/2 tbsp olive oil to the center.
Sear the steak bites: Add steak in a single layer. Let it sear undisturbed for 60–90 seconds, then flip and cook another 60–90 seconds. For medium, you’re looking for quick browning on the outside while staying juicy inside. Cook in batches if needed (crowding = steaming).
Make it garlic-butter: Reduce heat to medium-low. Add butter and garlic to the center of the pan. Stir for 30–45 seconds until fragrant (don’t let garlic brown).
Toss it all together: Toss steak and potatoes in the garlic butter until everything is glossy and coated. Taste and add more salt/pepper if needed.
Finish and serve: Sprinkle with parsley and a little lemon juice if you want a brighter finish. Serve hot, straight from the pan.

Tips for the Best Results

Dry steak = better sear: Patting the steak dry helps it brown fast instead of steaming.
Cut potatoes evenly: Smaller, uniform pieces cook quickly and finish at the same time.
Use a big pan: A 12-inch skillet or wide sauté pan keeps things from overcrowding (which can make everything soft).
Don’t overcook the steak: Steak bites cook fast. Sear hard, then get out. You can always cook a touch longer after tossing with butter.
Add garlic late: Garlic can burn in seconds. Lower the heat and let it bloom in the butter at the end.
Deglaze if needed: If browned bits are sticking, a tablespoon or two of broth loosens them and turns them into extra flavor.

Variations

Spicy version: Add 1/4–1/2 tsp red pepper flakes to the garlic butter.
Herb-forward: Swap thyme for rosemary, or add a teaspoon of chopped fresh rosemary at the end (a little goes a long way).
Veggie boost: Toss in green beans or asparagus for the last 4–5 minutes of potato cooking time.
Different protein: Use chicken thigh bites (cook to 165°F) or shrimp (cook 1–2 minutes per side) with the same garlic butter finish.
Cheesy finish: Sprinkle with freshly grated parmesan right after tossing everything together.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a small splash of water or broth until hot; this helps the potatoes crisp back up and keeps the steak from drying out. Microwave works in a pinch, but the skillet brings the texture back.

FAQ

What cut of steak is best for steak bites?

Sirloin is the sweet spot for price and tenderness, but ribeye is extra juicy and flavorful. New York strip also works well. Avoid very lean cuts if you want super tender bites, and always cut against the grain when possible.

How do I keep the steak bites from getting tough?

Two things: don’t crowd the pan and don’t overcook. Sear over medium-high heat for a short time, then finish in the garlic butter just long enough to coat and warm through. If you like medium-rare to medium, pull the steak as soon as it’s browned and still slightly pink inside.

Can I use frozen potatoes or a different type of potato?

Yes. Frozen diced potatoes or hash brown cubes will work and can be faster, but keep an eye on salt (some are pre-seasoned). Yukon golds, red potatoes, or fingerlings are all great. Russets work too—just dice small and rinse/dry well so they crisp instead of turning gummy.

What’s the best pan to use for a true one-pan 30-minute dinner?

A large, heavy skillet (cast iron or stainless steel) gives you the best browning. Nonstick is fine for easy cleanup, but it won’t develop the same deep sear. If your skillet is smaller than 12 inches, cook the steak in two quick batches.

What should I serve with garlic butter steak bites and potatoes?

This is already a full meal, but a simple side makes it feel extra complete: a lemony arugula salad, roasted broccoli, sautéed spinach, or even a quick cucumber salad. If you want sauce-on-sauce energy, serve with a little sour cream or a drizzle of chimichurri.