Crispy Garlic Butter Steak Bites and Potatoes for Busy Weeknights

If you’re trying to get dinner on the table fast but still want it to feel like you really did something, this is the move. Crispy potatoes + juicy steak bites + garlicky butter that coats everything? It’s giving “restaurant skillet” with weeknight energy.

Bonus: it’s mostly one pan, super satisfying, and it plays nice with whatever veggies you have lingering in the fridge.

Why You’ll Love This

This recipe is quick, cozy, and high-reward: the potatoes get golden and crunchy, the steak stays tender, and the garlic butter ties it all together in a way that feels fancy without extra effort.

Ingredients

1 1/2 lb baby gold or baby red potatoes, halved (quarter any large ones)
1 1/4 lb sirloin steak (or ribeye/strip), cut into 1-inch cubes
2 tbsp olive oil, divided
1 1/2 tsp kosher salt, divided (plus more to taste)
1 tsp black pepper, divided
1 tsp smoked paprika (optional but highly recommended)
1/2 tsp garlic powder (for the potatoes)
4 tbsp unsalted butter
5–6 cloves garlic, minced
1 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp fresh lemon juice (optional, for brightness)
Pinch of red pepper flakes (optional)

How to Make It

Prep the potatoes: Pat the potatoes dry (this helps crisping). Toss with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, smoked paprika, and garlic powder.
Crisp the potatoes: Heat a large cast iron skillet (or heavy pan) over medium-high heat. Add the seasoned potatoes in a single layer, cut-side down if possible. Cook 10–12 minutes, stirring occasionally, until browned.
Finish cooking the potatoes: Reduce heat to medium. Continue cooking 6–10 minutes, until fork-tender and crispy on the edges. If the pan looks dry at any point, add a small splash of oil.
Season the steak bites: While potatoes cook, pat steak cubes very dry. Toss with 1 tbsp olive oil, remaining 1/2 tsp salt, remaining 1/2 tsp pepper, and a pinch more paprika if you want.
Move potatoes and sear steak: Transfer potatoes to a plate (or push them to the outer edge of the skillet). Turn heat to high. Add steak in a single layer. Sear 1–2 minutes per side until browned (work in batches if needed so it sears, not steams).
Make the garlic butter: Lower heat to medium. Add butter to the skillet. Once melted, stir in minced garlic and red pepper flakes (if using). Cook 30–45 seconds, just until fragrant.
Toss everything together: Add the potatoes back in. Toss steak and potatoes in the garlic butter for 30–60 seconds to coat and warm through.
Finish and serve: Turn off heat. Sprinkle with parsley and a squeeze of lemon juice if using. Taste and adjust salt. Serve right away while everything is crispy.

Tips for the Best Results

Dry ingredients = crispier everything: Pat potatoes and steak dry before seasoning.
Don’t crowd the pan: If the steak is piled up, it’ll steam. Sear in batches for real browning.
Cast iron is your bestie: It holds heat and gives that golden crust on both potatoes and steak.
Garlic goes in last: It burns fast. Add it after the steak is seared and heat is lowered.
Keep steak bite-sized: About 1 inch is perfect—quick to cook, easy to eat, still juicy.
Use a timer for steak: Overcooked steak bites go from tender to chewy real fast. Aim for a quick sear.

Variations

Spicy version: Add 1/2 tsp cayenne to the potatoes and extra red pepper flakes in the butter.
Herby version: Add fresh thyme or rosemary to the butter (about 1 tsp chopped) for steakhouse vibes.
Veggie add-in: Toss in green beans, asparagus, or broccoli florets during the last 4–5 minutes of potato cooking.
Different protein: Swap steak for chicken thighs (cubed) or shrimp (cook shrimp last for 2–3 minutes total).
Cheesy finish: Off heat, sprinkle with grated Parmesan and toss once for a salty, savory boost.

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 tiny bit of butter or oil until warmed through and re-crisped (best texture). Microwave works in a pinch, but the potatoes will be softer—try a quick skillet finish if you have 3 extra minutes.

FAQ

What cut of steak is best for steak bites?

Sirloin is the sweet spot for busy weeknights: tender enough, affordable, and easy to cube. Ribeye is extra juicy (more splurge). New York strip also works great. If using a tougher cut (like stew meat), it won’t get as tender with a quick sear.

How do I keep the steak bites from getting chewy?

Two things: high heat and short cook time. Make sure the pan is hot, don’t crowd the steak, and pull it as soon as it’s browned. Also, pat the steak dry so it sears fast instead of steaming.

Can I make this with frozen potatoes?

Yes—use frozen diced or small frozen potato pieces. Cook them according to package directions in the skillet until crisp, then proceed with the steak. Frozen potatoes may need a little extra oil and time to get truly golden.

What’s the fastest way to make this on a super busy night?

Cut the potatoes smaller (about 3/4-inch pieces) so they cook faster, and use pre-minced garlic. You can also microwave the halved potatoes for 3–4 minutes first, then crisp them in the skillet to cut the total time.

Can I cook the steak and potatoes together the whole time?

It’s better to cook them separately in the same skillet. Potatoes need longer and lower heat to get tender and crisp, while steak needs high heat and a quick sear. Cooking them together from the start usually leads to overcooked steak or undercooked potatoes.