Some nights call for a family dinner that feels a little special without turning your kitchen into a disaster zone. Enter: garlic butter steak bites and potatoes—crispy, golden cubes of potato and juicy steak pieces, all tossed in a glossy, garlicky butter that smells like “everyone come to the table right now.”
This is a one-pan-ish vibe (two pans if you want max crisp), weeknight-friendly, and honestly the kind of meal that makes picky eaters and hungry adults agree on something for once.
Why You’ll Love This
It’s fast, cozy, and crowd-pleasing: tender steak bites, crispy potatoes, and a garlic butter sauce that ties everything together—perfect for family dinner nights when you want comfort food with main-character energy.
Ingredients
- 1 1/2 lb sirloin steak (or ribeye/strip), cut into 1-inch cubes
- 1 1/2 lb baby potatoes (gold or red), halved or quartered to bite-size
- 2 tbsp olive oil, divided
- 5 tbsp unsalted butter, divided
- 5–6 cloves garlic, 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 tsp Italian seasoning (or dried thyme/rosemary mix)
- 1 tbsp chopped fresh parsley (optional, for serving)
- Optional: 1–2 tsp lemon juice (brightens the butter sauce)
How to Make It
- Prep the potatoes. Cut potatoes into evenly sized pieces. Pat dry with a towel (this helps them crisp). Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp paprika, and Italian seasoning.
- Crisp the potatoes. Heat a large skillet (cast iron is amazing here) over medium-high heat. Add 2 tbsp butter. Once melted and foamy, add potatoes in a single layer. Cook 12–15 minutes, stirring every few minutes, until browned and fork-tender. If they’re browning too fast, drop to medium. Transfer to a plate.
- Season the steak bites. Pat steak dry (seriously worth it). Season with remaining 1/2 tsp salt, black pepper, and remaining 1/2 tsp paprika.
- Sear the steak. In the same skillet, add 1 tbsp olive oil. When hot, add steak cubes in a single layer (work in batches if needed). Sear 1–2 minutes per side until browned and just cooked through. Transfer steak to a plate.
- Make the garlic butter. Reduce heat to medium-low. Add remaining 3 tbsp butter. Once melted, stir in minced garlic and cook 30–45 seconds until fragrant (don’t let it brown).
- Bring it all together. Add potatoes and steak back into the skillet. Toss to coat in the garlic butter. Taste and adjust salt and pepper.
- Finish and serve. Sprinkle with parsley and a tiny squeeze of lemon juice if using. Serve hot right out of the skillet for maximum “wow, you made this?” energy.
Tips for the Best Results
- Dry steak = better sear. Moisture is the enemy of browning. Pat it down before seasoning.
- Don’t crowd the pan. If the steak is piled up, it steams. Sear in batches for those golden edges.
- Cut everything evenly. Similar-size potato pieces cook at the same speed, so no random hard chunks.
- Use medium-high for potatoes, then lower for garlic. High heat crisps; low heat protects garlic from turning bitter.
- Pick a steak that likes quick cooking. Sirloin is budget-friendly and solid, ribeye is extra juicy, strip is a great middle ground.
- Rest time matters (even for bites). Let steak sit on the plate while you do the garlic butter so juices stay put.
Variations
- Spicy version: Add 1/4–1/2 tsp red pepper flakes to the garlic butter, or finish with a drizzle of chili crisp.
- Veggie boost: Toss in green beans, broccoli florets, or asparagus during the last 3–5 minutes (after potatoes are mostly tender).
- Herby-garlic: Add fresh thyme or rosemary to the butter while it melts (remove woody stems before serving).
- Cheesy finish: Sprinkle with parmesan right after tossing everything in the garlic butter.
- Sweet potato swap: Use sweet potatoes for a slightly sweeter, cozy twist (they brown faster, so watch the heat).
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 pat of butter or a splash of water to loosen the sauce; cook until warmed through and the potatoes crisp up again. Microwave works in a pinch, but the skillet keeps the best texture.
FAQ
What cut of steak works best for steak bites?
Sirloin is my go-to for family dinner nights because it’s tender enough, cooks fast, and won’t destroy your budget. Ribeye is the juiciest option, and New York strip is also great. Try to avoid super-lean stew meat—it won’t stay as tender with quick high heat.
How do I know when the steak bites are done?
Because they’re small, they cook fast—usually 2–4 minutes total depending on heat and size. For best results, sear until browned and still a little springy when pressed. If you use a thermometer, aim for about 130–135°F for medium-rare or 140–145°F for medium (they’ll rise slightly after coming off the heat).
My potatoes aren’t getting crispy—what am I doing wrong?
Most of the time it’s moisture or crowding. Pat the potatoes dry after cutting, make sure the pan is hot, and keep them in a single layer. Also, don’t stir constantly—let them sit and brown before flipping.
Can I make this in the oven instead of a skillet?
Yes. Roast the potatoes at 425°F on a sheet pan for 25–35 minutes until crisp. Meanwhile, sear the steak in a hot skillet (or broil briefly on a second sheet pan). Toss everything together with the garlic butter at the end so the garlic stays fragrant, not burnt.
What should I serve with garlic butter steak bites and potatoes for a family dinner?
This is already a full meal, but a simple green side makes it feel complete: a bagged Caesar salad, roasted broccoli, or sautéed green beans. If you want extra cozy, add warm rolls to soak up the garlic butter.