Tender Garlic Butter Steak Bites and Potatoes (Beginner Friendly)

If you want a dinner that feels fancy but cooks like a weeknight champ, these tender garlic butter steak bites and potatoes are it. Think crispy-edged potatoes, juicy steak, and a buttery garlic finish that makes the whole pan smell like you absolutely have your life together.

This is beginner friendly on purpose: one skillet, simple steps, no weird ingredients. Just solid technique, good timing, and a lot of flavor for the effort.

Why You’ll Love This

It’s a one-pan meal with big steakhouse energy: crispy potatoes, tender steak bites, and a glossy garlic butter sauce that clings to everything—plus it’s fast, forgiving, and perfect for learning how to cook steak without stress.

Ingredients

• 1 1/4 lb steak (sirloin, ribeye, or strip), cut into 1-inch cubes
• 1 1/2 lb baby gold or red potatoes, halved (or quartered if large)
• 2 tbsp olive oil, divided
• 4 tbsp unsalted butter, divided
• 4–5 garlic cloves, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp Italian seasoning
• 2 tbsp chopped fresh parsley (optional, for finishing)
• 1–2 tbsp water or broth (only if needed to deglaze)

How to Make It

1. Prep the steak. Pat steak cubes very dry with paper towels (this is key for browning). Season with 1/2 tsp salt, pepper, and smoked paprika. Let it sit at room temp while you start the potatoes (about 10 minutes).
2. Cook the potatoes first. Heat a large skillet (cast iron is ideal) over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Add potatoes, sprinkle with remaining 1/2 tsp salt and Italian seasoning, and toss to coat.
3. Get them crispy and tender. Cook potatoes 12–16 minutes, stirring every 2–3 minutes, until browned and fork-tender. If they’re browning too fast before softening, lower heat to medium and cover for 3–4 minutes, then uncover to re-crisp.
4. Move potatoes aside. Push potatoes to the edges of the pan (or transfer to a plate if your skillet is crowded). Add the remaining 1 tbsp olive oil to the center and turn heat back to medium-high.
5. Sear the steak bites. Add steak cubes in a single layer. Don’t stir for 60–90 seconds so they get a good crust. Flip and cook another 1–2 minutes, stirring occasionally, until browned and just cooked through (aim for medium-rare to medium for tenderness).
6. Lower heat and add garlic butter. Reduce heat to medium-low. Add 2 tbsp butter and the minced garlic. Stir constantly for 30–45 seconds, just until the garlic smells amazing (don’t let it brown).
7. Bring it all together. Return potatoes to the center (if removed) and toss everything in the garlic butter. If the pan looks dry or there are browned bits stuck on, add 1–2 tbsp water or broth and scrape gently to deglaze.
8. Finish and serve. Taste and adjust salt/pepper. Add the final 1 tbsp butter for extra gloss (optional but highly recommended). Sprinkle with parsley and serve immediately.

Tips for the Best Results

• Dry steak = better sear. Moisture is the enemy of browning, so pat it down well.
• Don’t overcrowd. If your skillet is small, cook steak in two batches. Crowding steams it and makes it chewy.
• Cut potatoes evenly. Similar-sized pieces cook at the same pace, which means crispy outside and fluffy inside.
• Use medium-high heat for steak. You want fast color without overcooking the centers.
• Add garlic at the end. Garlic burns quickly. Keep it on lower heat and stir.
• Rest is real. If you can, let the steak sit for 2 minutes in the pan off heat before serving for juicier bites.

Variations

• Spicy version: Add a pinch of red pepper flakes with the garlic, or finish with a drizzle of hot honey.
• Herb-forward: Swap Italian seasoning for fresh thyme or rosemary (add with the potatoes).
• Veg boost: Toss in green beans, asparagus, or mushrooms after the potatoes are almost done, then cook 3–5 minutes.
• Cheesy finish: Off heat, sprinkle with grated Parmesan and toss until it melts onto the potatoes.
• Different potato: Yukon golds or russets work—just dice them small (about 3/4-inch) so they cook through.

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 water, stirring until warmed through; this helps the potatoes crisp back up. Microwave reheating works in a pinch, but the steak can overcook—use 30-second bursts.

FAQ

What cut of steak is best for tender steak bites?

Sirloin is the best beginner-friendly option: tender enough, easy to find, and not too pricey. Ribeye is even more tender and flavorful (thanks to the marbling). Avoid very lean cuts like round steak, which can turn tough fast.

How do I know when the steak bites are done?

For the most tender bites, pull them when they’re browned outside and still a little pink inside (medium-rare to medium). If you have a thermometer, aim for about 130–135°F for medium-rare and 140–145°F for medium, remembering the steak will keep cooking slightly in the hot pan.

My potatoes aren’t getting crispy—what went wrong?

Usually it’s one of three things: the pan is overcrowded, the heat is too low, or you’re stirring constantly. Give them space, use medium-high heat for browning, and let them sit for a minute or two between stirs so a crust can form.

Can I make this recipe with frozen potatoes?

Yes. Frozen diced potatoes or hash brown cubes work well and cook faster. Keep the heat around medium-high and cook until deeply golden. You may need less oil since some frozen potatoes already have a little coating.

What should I serve with garlic butter steak bites and potatoes?

It’s already a full meal, but it loves something fresh on the side: a simple arugula salad, roasted broccoli, or a quick cucumber-tomato salad. If you want extra sauce vibes, add a dollop of sour cream or a squeeze of lemon right at the end.