Skillet Garlic Butter Steak Bites and Potatoes Everyone Loves

If you need a dinner that feels restaurant-level but still lands on the table on a random weeknight, this is it. Steak bites + crispy potatoes + garlic butter is basically a love language, and the best part is everything cooks in one skillet.

These are those “everyone hovers around the stove stealing bites” vibes. It’s cozy, a little fancy, and surprisingly simple once you know the timing.

Why You’ll Love This

It’s a one-pan meal with big flavor: golden potatoes, juicy steak bites, and a glossy garlic-butter finish that makes the whole skillet taste like you tried harder than you did.

Ingredients

• 1 1/2 lb Yukon Gold potatoes (or baby potatoes), cut into 3/4-inch pieces
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 1/4 lb sirloin steak (or ribeye/strip), cut into 1-inch cubes
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional but so good)
• 4 tbsp unsalted butter
• 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)
• 1 tbsp chopped fresh parsley (optional for finishing)
• 1–2 tbsp lemon juice (optional, to brighten at the end)

How to Make It

1. Prep the potatoes. Pat potato pieces dry (this helps them crisp). Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
2. Start the potatoes. Heat a large cast-iron or heavy skillet over medium-high heat. Add potatoes in a single layer. Cook 12–15 minutes, stirring every few minutes, until golden and fork-tender. If they’re browning too fast, drop to medium.
3. Season the steak. While the potatoes cook, pat steak cubes very dry. Season with garlic powder, paprika, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper.
4. Move potatoes aside. Scoot the potatoes to one side of the skillet (or transfer them to a plate if your skillet is crowded). Add remaining 1 tbsp olive oil to the empty side and turn heat to high.
5. Sear the steak bites. Add steak cubes in a single layer. Let them sear undisturbed for 60–90 seconds to get that golden crust, then flip and cook another 60–90 seconds. Aim for medium-rare to medium so they stay juicy.
6. Make the garlic butter. Reduce heat to medium. Add butter, minced garlic, rosemary, and thyme. Stir constantly for 30–60 seconds until the garlic smells amazing (not browned).
7. Toss it all together. Add potatoes back in (if removed) and toss everything so the steak and potatoes get coated in the garlic butter.
8. Finish and serve. Taste and adjust salt/pepper. Sprinkle with parsley and a squeeze of lemon juice if using. Serve immediately while everything’s sizzling.

Tips for the Best Results

• Dry ingredients = better browning. Pat both potatoes and steak dry before they hit the pan.
• Don’t crowd the skillet. If your pan is smaller, cook steak in two batches so it sears instead of steaming.
• Use high heat for the steak, medium for the butter. Sear hard, then lower the heat before adding garlic so it doesn’t burn.
• Cut everything evenly. Uniform potato pieces cook at the same pace; 1-inch steak cubes stay juicy.
• Cast iron is a cheat code. It holds heat, gives you that crust, and makes the whole dish taste extra good.
• Herbs matter. Fresh rosemary and thyme make this taste like a steakhouse, but dried works in a pinch (use half).

Variations

• Add a veggie. Toss in green beans, asparagus, or broccoli florets after the potatoes are mostly tender, then cook until crisp-tender.
• Make it spicy. Add 1/4–1/2 tsp red pepper flakes to the garlic butter, or finish with a drizzle of hot honey.
• Swap the potatoes. Sweet potatoes work, but they soften faster—cut slightly larger and watch the cook time.
• Go extra saucy. Add a splash of beef broth (2–3 tbsp) after the butter melts to make more of a pan sauce.
• Different protein. Try chicken bites or shrimp (shrimp cooks super fast—sear 1 minute per side).

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, but go in short bursts so you don’t overcook the steak.

FAQ

What cut of steak is best for steak bites?

Sirloin is the sweet spot for price and tenderness. Ribeye is ultra-juicy and flavorful, while strip steak is a bit leaner but still great. If using a tougher cut (like chuck), you’ll want longer cooking and it won’t have the same quick-sear tenderness.

How do I keep steak bites from becoming tough?

Two things: high heat + short cook time. Sear quickly, then pull the pan off high heat before adding the butter/garlic. Also, cut steak into even 1-inch pieces and don’t keep cooking after it’s done—once it’s medium, it can toughen fast.

Can I parboil the potatoes to make this faster?

Yes. Parboil diced potatoes in salted water for 5–6 minutes, drain well, then pan-fry. They’ll crisp up quicker and you’ll shave off about 5–8 minutes, especially helpful if you’re using larger potato chunks.

What size skillet should I use?

A 12-inch skillet is ideal so you can get a real sear without crowding. If you only have a 10-inch skillet, cook the steak in two batches or remove the potatoes to a plate before searing the steak.

Can I make this dairy-free?

Yep. Swap the butter for a dairy-free butter alternative or use an extra 2–3 tbsp olive oil. You’ll still get that garlic-herb flavor—just keep the heat at medium when adding garlic so it doesn’t burn.