Comfort-Food Garlic Butter Steak Bites and Potatoes Made Simple

When you want comfort food that hits like a restaurant dinner but behaves like a weeknight recipe, garlic butter steak bites and potatoes is the move. It’s cozy, satisfying, and somehow still feels a little fancy—without the fussy steps.

This version keeps it simple: crispy potatoes, juicy steak bites, and a garlicky butter finish that ties everything together in one skillet. Minimal drama, maximum flavor.

Why You’ll Love This

It’s the kind of meal that checks every box: hearty, quick enough for busy nights, and packed with bold garlic-butter flavor. Plus, everything cooks in one pan, which means fewer dishes and more time to actually enjoy dinner.

Ingredients

• 1 1/2 lb Yukon Gold potatoes, cut into 3/4-inch chunks
• 1 1/4 lb sirloin steak (or ribeye), cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 4 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 (optional but highly recommended)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1 tbsp chopped fresh parsley (optional, for finishing)
• 1–2 tbsp water or beef broth (only if needed to loosen the pan)

How to Make It

1. Prep smart. Pat the steak cubes very dry with paper towels (this is key for browning). Toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and paprika if using.
2. Cook the potatoes first. Heat a large skillet (cast iron is perfect) over medium-high heat. Add 1 tbsp butter and the seasoned potatoes. Spread them out and let them cook 12–15 minutes, stirring occasionally, until golden and fork-tender.
3. Move potatoes aside. Push potatoes to one side of the skillet (or transfer to a plate if your pan is tight). Add the remaining 1 tbsp olive oil to the open side.
4. Sear the steak bites. Season steak with remaining 1/2 tsp salt, remaining pepper, and thyme. Add steak in a single layer and sear 2–3 minutes, untouched, to build a crust. Stir and cook another 1–2 minutes until browned and just cooked through.
5. Lower the heat. Reduce heat to medium-low so the garlic doesn’t burn.
6. Add garlic butter. Add remaining 2 tbsp butter and the minced garlic. Stir everything together for 30–60 seconds until the butter is melted and the garlic is fragrant.
7. Finish and gloss. If the pan looks dry, splash in 1–2 tbsp water or beef broth and toss to coat. Taste and adjust salt and pepper.
8. Serve. Sprinkle with parsley and serve immediately while everything’s hot and glossy.

Tips for the Best Results

• Dry steak = better sear. Moisture is the enemy of browning. Pat it down like you mean it.
• Don’t crowd the pan. If your skillet is small, sear steak in two batches so it browns instead of steaming.
• Cut evenly. Keep potato chunks similar in size so they cook at the same pace.
• Use medium-high for potatoes, then back off. High heat gets them crispy; lower heat protects the garlic and butter at the end.
• Pull steak early. Steak bites can go from perfect to chewy fast. Aim for just-done; they’ll carry over a bit.
• Deglaze lightly. A tiny splash of broth/water helps lift the browned bits (aka flavor gold) without turning it into soup.

Variations

• Spicy garlic butter: Add a pinch of red pepper flakes or a drizzle of hot honey right at the end.
• Veggie boost: Toss in green beans, asparagus, or mushrooms after the potatoes start to soften. Cook until tender-crisp.
• Herb-forward: Swap thyme for rosemary, or add fresh chives with the parsley.
• Different potatoes: Red potatoes work great; russets get extra crispy but can crumble—cut them a bit larger.
• Steak swap: Ribeye is extra rich, sirloin is budget-friendly, and tenderloin is super tender (just cook it fast).
• Lemon finish: A small squeeze of lemon wakes up the butter and makes the whole skillet taste brighter.

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 keeps the potatoes from getting sad and helps the steak stay tender. Microwave works in a pinch—use 50–70% power to avoid overcooking the steak bites.

FAQ

What cut of steak is best for steak bites and potatoes?

Sirloin is the sweet spot for price and tenderness, and it sears beautifully. Ribeye is the most buttery and forgiving, while tenderloin is ultra-tender but cooks quickly (so watch it closely). Avoid tough stew meat here—you want quick-cooking steak.

How do I keep the garlic from burning in garlic butter steak bites?

Add garlic only after you lower the heat and the steak is mostly done. Garlic burns fast in hot butter, so keep it to 30–60 seconds—just until fragrant—then toss everything together.

Can I make this with frozen potatoes?

Yes. Use frozen diced potatoes or small hash brown cubes and cook them according to package timing, then proceed with the steak. You may need a bit more oil to help them crisp, and it’s best to avoid thawing (they can get mushy).

Why are my steak bites chewy?

Usually it’s one of three things: the steak was overcooked, it didn’t get a good sear (crowded pan), or the cut was too lean/tough. Keep cook time short, sear in a single layer, and choose sirloin, ribeye, or tenderloin for the best texture.

Can I prep anything ahead to make this even simpler?

Totally. Cut the potatoes and store them submerged in cold water in the fridge up to 24 hours (drain and dry well before cooking). You can also cube the steak and mince the garlic ahead of time—just keep steak covered and chilled until you’re ready to sear.