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featured garlic butter steak bites and potatoes

Garlic Butter Steak Bites and Potatoes Recipe

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 455kcal
Author: Becky Hardin
In just 20 minutes (and in just one pan!), you can have delicious steak and potatoes on the table.
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Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter divided (½ stick)
  • 1 pound Yukon Gold potatoes diced into ½-inch cubes
  • 4 cloves garlic minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • pounds sirloin steak cut into 1-inch cubes
  • Freshly chopped parsley optional, for garnish

Instructions

  • Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Let the butter melt completely.
    4 tablespoons unsalted butter, 1 tablespoon olive oil
  • Add the cut potatoes, garlic, rosemary, oregano salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove the potatoes from the pan and set aside in a bowl.
    1 pound Yukon Gold potatoes, 4 cloves garlic, 1 teaspoon dried rosemary, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon ground pepper
    how to make steak and potatoes
  • Return the skillet to the stove and increase the heat to high. Add 2 tablespoons of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat.
    4 tablespoons unsalted butter, 1½ pounds sirloin steak
    how to make steak and potatoes
  • Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
    how to make steak and potatoes
  • Top with fresh chopped parsley (optional). Serve and enjoy!
    Freshly chopped parsley

Video

Notes

  • Other choices of meat can be used as well such as beef tenderloin (filet mignon), new york strip steak, or stir fry meat.
  • Substitute red-skinned and fingerling potatoes for Yukon Gold. (Russet potatoes may not hold their shape well).
  • If potatoes are not tender (after 8 minutes) but are starting to get too brown, turn down the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes until water evaporates.
  • Don't crowd the pan; this will cause the potatoes and steak to cook unevenly or even steam rather than sear.
  • Steak internal temperature guide:
    • For rare steak: 125-130°F
    • For medium-rare steak: 130-140°F
    • For medium steak: 140-150°F
    • For medium-well steak: 150-160°F
    • For well-done steak: 160-165°F
Storage: Store steak and potatoes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 455kcal | Carbohydrates: 21g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 134mg | Sodium: 495mg | Potassium: 1071mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 4mg