Juicy Garlic Butter Steak Bites and Potatoes (Restaurant-Style at Home)

If you love that sizzling steak-and-potatoes skillet moment you usually only get at a restaurant, this is your sign to make it at home. These juicy garlic butter steak bites are seared hard and fast, then tossed with golden potatoes that soak up all the savory pan flavor.

It’s cozy, a little fancy, and somehow still weeknight-friendly. One pan, big payoff.

Why You’ll Love This

You get tender, browned steak bites, crispy-edged potatoes, and a glossy garlic-butter sauce that tastes like it came from a steakhouse—without needing a grill or a special occasion.

Ingredients

• 1 1/2 lb sirloin steak (or ribeye/strip), cut into 1-inch cubes
• 1 1/2 lb baby gold or red potatoes, halved (quarter if large)
• 2 1/2 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 1 tsp black pepper, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional but very restaurant-y)
• 4 tbsp unsalted butter
• 5–6 garlic cloves, minced
• 1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
• 1 tbsp Worcestershire sauce (optional, for deeper umami)
• 1–2 tbsp chopped fresh parsley, for finishing
• Optional: red pepper flakes, lemon wedges, grated Parmesan

How to Make It

1. Prep for success. Pat the steak cubes very dry with paper towels (this is how you get that golden crust). Season with 1 tsp salt, 1/2 tsp pepper, garlic powder, paprika, and Worcestershire (if using). Let sit at room temp while you start the potatoes.
2. Par-cook the potatoes. Place potatoes in a pot, cover with cold water, and add a big pinch of salt. Bring to a boil, then simmer 6–8 minutes until just barely fork-tender (not soft). Drain well and let steam-dry for 2 minutes.
3. Crisp the potatoes. Heat a large cast-iron skillet (or heavy stainless pan) over medium-high heat. Add 1 1/2 tbsp olive oil. Add potatoes in a single layer, season with 1/2 tsp salt and 1/2 tsp pepper, and cook 10–12 minutes, flipping occasionally, until deeply golden and crisp. Transfer potatoes to a plate.
4. Sear the steak bites. Increase heat to high. Add remaining 1 tbsp olive oil. Add steak bites in a single layer (work in batches if needed—crowding = steaming). Sear 60–90 seconds per side until browned. Transfer steak to a plate.
5. Make the garlic butter. Lower heat to medium. Add butter to the skillet. Once melted, stir in garlic and rosemary/thyme. Cook 30–45 seconds until fragrant (don’t let the garlic brown too much).
6. Toss it all together. Return potatoes to the pan and toss to coat in garlic butter. Add steak bites back in along with any juices. Toss for 30–60 seconds, just until everything is glossy and warmed through.
7. Finish and serve. Taste and adjust salt/pepper. Sprinkle with parsley (and a pinch of red pepper flakes if you like). Serve immediately while the crust is at its peak.

Tips for the Best Results

• Dry steak = better sear. Moisture is the enemy of browning, so don’t skip the paper towels.
• Use a hot pan. You want a quick, loud sear—high heat builds crust without overcooking the center.
• Don’t crowd. Sear steak in batches if your skillet isn’t huge. Crowding makes the steak boil.
• Parboil for crispy potatoes. This speeds things up and gives you that tender-inside, crisp-outside texture.
• Garlic goes in late. Add it after the sear so it stays sweet and fragrant, not bitter.
• Rest (briefly) before serving. Let the skillet sit off heat for a minute; juices settle and everything stays juicy.

Variations

• Spicy steakhouse vibe: Add Cajun seasoning and a pinch of chili flakes in the butter.
• Herb-lemon: Skip paprika, add lemon zest + a squeeze of lemon at the end for a bright finish.
• Veg boost: Toss in green beans, asparagus, or mushrooms after the potatoes crisp; sauté 3–5 minutes.
• Different potatoes: Yukon golds work great; cut into 3/4-inch chunks for even cooking.
• Extra saucy: Add a splash of beef broth to the garlic butter and scrape up the browned bits.

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 splash of water or broth and a small pat of butter until warmed through; this helps revive the sauce and keeps the steak from drying out (microwaving works, but the skillet keeps the best texture).

FAQ

What cut of steak is best for steak bites?

Sirloin is the sweet spot for price and tenderness, but ribeye is the juiciest and most “restaurant-style.” New York strip also works great. Avoid stew meat—it won’t stay tender with a quick sear.

How do I keep steak bites juicy and not overcooked?

Sear on high heat for a short time, then pull the steak out while you make the garlic butter. Add it back at the very end just to warm through. Also, keep the pieces around 1 inch so they don’t cook too fast.

Can I make this without parboiling the potatoes?

You can, but it takes longer and the steak may sit too long. If skipping parboil, cut potatoes smaller (about 1/2 inch) and cook them first on medium heat with a lid for 6–8 minutes, then uncover to crisp.

What pan works best if I don’t have cast iron?

A heavy stainless-steel skillet is perfect—just preheat well and use enough oil to prevent sticking. Nonstick is not ideal for a deep sear, but you can use it in a pinch; keep heat at medium-high and don’t expect the same crust.

Can I prep anything ahead for faster cooking?

Yes: cut and season the steak up to 12 hours ahead (keep covered in the fridge), and parboil the potatoes earlier in the day. When you’re ready to cook, everything comes together fast—just let the steak sit at room temp for 15–20 minutes before searing.