Savory Garlic Butter Steak Bites and Potatoes with Crispy Edges

If you’re craving steakhouse vibes without committing to a whole big production, this is the move. These savory garlic butter steak bites and potatoes are fast, cozy, and extremely satisfying—like “how is this Tuesday dinner?” satisfying.

You get crispy-edged potatoes, juicy steak bites, and a garlicky butter sauce that basically demands a piece of bread (or at least a fork that moves quickly). Best part: it’s all made in one pan, so cleanup stays chill.

Why You’ll Love This

This recipe hits the sweet spot: crispy potatoes + tender steak + garlic butter that coats everything in flavor, all in under an hour with simple ingredients and one skillet.

Ingredients

• 1 1/2 lb baby Yukon gold potatoes (or red potatoes), halved (quartered if large)
• 1 1/4 lb sirloin steak (or ribeye/strip), cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 4 tbsp unsalted butter, divided
• 5–6 garlic cloves, minced
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 1 tsp black pepper, divided
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 tbsp chopped fresh parsley (optional, for finishing)
• 1–2 tbsp water or beef broth (only if needed to loosen the pan sauce)

How to Make It

1. Par-cook the potatoes. Add potatoes to a pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer 6–8 minutes until the outsides are just tender but the centers are still a little firm. Drain well and let steam-dry for 2 minutes.
2. Season and crisp the potatoes. Heat a large heavy skillet (cast iron is perfect) over medium-high heat. Add 1 tbsp olive oil and 2 tbsp butter. When the butter foams, add potatoes in a single layer. Season with 3/4 tsp salt, 1/2 tsp pepper, smoked paprika, onion powder, and thyme. Cook 12–16 minutes, flipping occasionally, until deeply golden with crispy edges. Transfer potatoes to a plate.
3. Prep the steak. Pat steak cubes very dry with paper towels (this is the secret to a good sear). Season with remaining 3/4 tsp salt and 1/2 tsp pepper.
4. Sear the steak bites. Add remaining 1 tbsp olive oil to the same skillet and increase heat to high. Add steak in a single layer (work in two batches if needed). Sear 1–2 minutes per side until browned, keeping the centers juicy. Remove steak to the plate with the potatoes.
5. Make the garlic butter. Reduce heat to medium. Add remaining 2 tbsp butter. Once melted, stir in minced garlic and cook 30–45 seconds until fragrant (don’t let it brown).
6. Bring it all together. Return potatoes and steak to the skillet and toss to coat in the garlic butter. If the pan looks dry, splash in 1–2 tbsp water or beef broth to lift the flavorful bits and make it glossy.
7. Finish and serve. Taste and adjust salt/pepper. Sprinkle with parsley if using. Serve immediately while the potatoes are still crisp-edged and the steak is buttery and tender.

Tips for the Best Results

• Dry = crispy. Let the drained potatoes steam-dry, and pat the steak dry. Moisture is the enemy of browning.
• Don’t overcrowd the skillet. Crowding makes the steak steam instead of sear. If your pan is small, sear in batches.
• Use high heat for steak, medium for garlic. Sear steak on high for color; cook garlic on medium so it doesn’t turn bitter.
• Cut evenly. Keep steak bites around 1 inch so they cook quickly without drying out.
• Rest matters (even for bites). Let steak sit on the plate a couple minutes while you make the garlic butter—juices settle, texture stays tender.
• Go for a heavy pan. Cast iron or stainless steel gives you better crisp and those flavorful browned bits.

Variations

• Spicy kick: Add 1/4–1/2 tsp crushed red pepper flakes to the garlic butter, or finish with a drizzle of chili oil.
• Parmesan finish: Toss with 2–3 tbsp finely grated Parmesan right before serving for salty, savory vibes.
• Herb swap: Rosemary is amazing here—use 1/2 tsp dried or 1 tbsp fresh, chopped.
• Veg boost: Sauté mushrooms or green beans after the potatoes, then add them back in with the steak.
• Different potatoes: Fingerlings and diced russets also work—just keep the size consistent so they crisp evenly.

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 broth until warmed through; this helps the potatoes regain some crisp. The microwave works in a pinch, but the skillet keeps the edges much better.

FAQ

What cut of steak is best for steak bites?

Sirloin is the best balance of tenderness and price, and it sears beautifully. Ribeye is extra juicy and rich, while strip steak stays tender and beefy. Avoid very lean cuts (they dry out fast) and very tough cuts unless you plan to marinate.

How do I get potatoes with truly crispy edges?

Par-boil first, then let them steam-dry before they hit the pan. Use enough fat (butter + oil), keep them in a single layer, and don’t flip constantly—let them sit and form a crust before turning.

Can I make this recipe without par-boiling the potatoes?

You can, but it takes longer and the outsides can brown before the centers are tender. If you skip par-boiling, dice the potatoes smaller (about 1/2 inch) and cook them covered for 5 minutes first, then uncover to crisp.

Why did my garlic burn and taste bitter?

Garlic burns quickly, especially in a hot pan after searing steak. Lower the heat to medium (or even medium-low), add the butter, then stir in garlic for under a minute—just until fragrant. If it starts to brown, pull the pan off the heat.

Can I prep this ahead for a busy weeknight?

Yes. You can par-boil the potatoes up to 24 hours ahead and refrigerate them (they crisp even better). You can also cube and season the steak a few hours ahead; keep it covered in the fridge and pat it dry again right before searing.