Garlic Butter Steak Bites and Potatoes with Crispy Skillet Finish

If you love dinner that tastes like a restaurant skillet but comes together on a regular weeknight, this one’s for you. These garlic butter steak bites and potatoes hit that sweet spot: crispy edges, juicy centers, and a buttery pan sauce that makes everything feel extra.

The best part? It’s mostly one-skillet energy. We’ll par-cook the potatoes so they get perfectly golden in the pan, then sear the steak fast and finish everything in a garlicky butter situation that you’ll want to spoon over literally everything.

Why You’ll Love This

It’s a cozy, satisfying skillet meal with big flavor and minimal fuss: crispy potatoes, tender steak bites, and a garlic butter finish that pulls it all together in under an hour—without a pile of dishes.

Ingredients

• 1 1/2 lb baby gold or red potatoes, halved (or quartered if large)
• 1 1/4 lb sirloin steak (or ribeye/strip), cut into 1-inch cubes
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 1 tsp black pepper, divided
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp garlic powder (optional, extra savory)
• 2 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 5–6 garlic cloves, minced
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 2 tbsp chopped fresh parsley, for finishing
• 1–2 tbsp lemon juice (optional, bright finish)
• Red pepper flakes, optional

How to Make It

1. Par-cook the potatoes: Add potatoes to a pot, cover with cold water, and salt it well. Bring to a boil and cook 8–10 minutes, just until a knife meets a little resistance (not fully soft). Drain and let steam-dry for 3–5 minutes.
2. Season the steak: Pat steak cubes very dry with paper towels. Season with 1 tsp salt, 1/2 tsp pepper, paprika, and garlic powder (if using). Toss to coat.
3. Crisp the potatoes: Heat a large cast iron skillet (or heavy skillet) over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. When the butter foams, add potatoes cut-side down in a single layer. Cook 4–6 minutes without moving until deeply golden, then flip and cook 4–5 minutes more. Sprinkle with remaining 1/2 tsp salt and a pinch of pepper. Transfer potatoes to a plate.
4. Sear the steak bites: Add remaining 1 tbsp olive oil to the hot skillet. Add steak in a single layer (work in batches if needed). Sear 60–90 seconds per side until browned and just cooked to your liking. Transfer steak to the plate with the potatoes.
5. Make the garlic butter: Reduce heat to medium-low. Add 2 tbsp butter. Once melted, stir in garlic, rosemary, and thyme. Cook 30–60 seconds until fragrant (don’t brown the garlic).
6. Bring it all together: Return potatoes and steak to the skillet and toss in the garlic butter. Cook 1–2 minutes to warm through. Taste and adjust salt/pepper. Add lemon juice and/or red pepper flakes if you want that extra pop.
7. Finish and serve: Sprinkle with parsley and serve straight from the skillet while everything is at peak crisp-and-juicy.

Tips for the Best Results

• Dry steak = better sear: Moisture is the enemy of browning. Pat it dry right before seasoning.
• Don’t overcrowd the pan: If the steak steams, it won’t get those crispy edges. Sear in batches if your skillet isn’t huge.
• Steam-dry the potatoes: Letting drained potatoes sit for a few minutes makes their surfaces rougher, which crisps up faster.
• Use medium-low for garlic: Garlic goes from “wow” to bitter fast. Keep it gentle and fragrant.
• Cast iron helps: You’ll get that crispy skillet finish more easily with cast iron or a heavy stainless pan.
• Rest the steak briefly: Even 2 minutes on the plate helps keep the bites juicy when they go back in the skillet.

Variations

• Add veggies: Toss in green beans, asparagus tips, or mushrooms after the steak sear (they’ll pick up all the good pan flavor).
• Spicy garlic butter: Add 1–2 tsp chili crisp or a pinch of cayenne with the butter.
• Cheesy finish: Sprinkle with freshly grated Parmesan right before serving for a salty, glossy vibe.
• Herb swap: No rosemary? Use oregano or Italian seasoning. Fresh parsley + lemon still makes it feel bright.
• Different potatoes: Yukon golds are elite here, but fingerlings or diced russets work—just keep pieces similar size.

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 oil, stirring occasionally until hot and re-crisped; the microwave works in a pinch, but the skillet brings back the crispy edges best.

FAQ

What cut of steak works best for steak bites?

Sirloin is the sweet spot for price and tenderness, but ribeye and New York strip are even more buttery and forgiving. If using a leaner cut, don’t overcook it—quick sear, then pull.

How do I keep the steak bites from getting tough?

Sear hot and fast, and don’t leave them in the skillet while you crisp the potatoes. Cook the potatoes first, then the steak, and only toss everything together at the end for a quick warm-through in the garlic butter.

Can I skip boiling the potatoes?

You can, but it will take longer to get them tender and crisp. If skipping, cut potatoes smaller (about 3/4-inch pieces) and cover the skillet for 5–7 minutes with a splash of water to steam, then uncover to crisp.

What does “crispy skillet finish” mean here?

It’s that final stage where the potatoes get golden crusty edges and the steak gets a quick sear, then everything is tossed in garlic butter in the same pan. The skillet’s high heat and leftover browned bits create that craveable, crispy, savory finish.

Can I make this ahead for meal prep?

Yes—cook everything as written, cool, and store. For best texture, reheat in a skillet and let the potatoes sit a minute or two undisturbed to re-crisp before tossing. Add fresh parsley and a squeeze of lemon after reheating to wake the flavors back up.