Garlic Butter Steak Bites (Print Version)

Seared steak bites and crispy potatoes coated in a flavorful garlic butter sauce for a delicious main dish.

# What You'll Need:

→ Steak Bites

01 - 1.25 lbs sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 0.5 teaspoon smoked paprika

→ Potatoes

05 - 1.5 lbs baby Yukon Gold potatoes, quartered
06 - 2 tablespoons olive oil
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

09 - 4 tablespoons unsalted butter
10 - 5 cloves garlic, minced
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 teaspoon fresh thyme leaves
13 - 0.5 teaspoon crushed red pepper flakes
14 - Zest of 1 lemon

# How-To Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add quartered potatoes in a single layer and season with salt and pepper. Cook for 12-15 minutes, turning occasionally, until golden brown and fork-tender. Transfer to a plate and keep warm.
02 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, ground black pepper, and smoked paprika.
03 - Heat 1 tablespoon butter in the same skillet over high heat. Add half the steak bites in a single layer without crowding. Sear undisturbed for 2 minutes, then flip and sear for 1-2 minutes until browned but still juicy. Remove to a plate. Repeat with remaining steak bites, adding more butter as needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Return steak bites and potatoes to the pan. Add fresh parsley, thyme leaves, crushed red pepper flakes, and lemon zest. Toss everything to coat in the garlic butter for 1-2 minutes until heated through.
06 - Transfer to a serving platter. Garnish with additional fresh parsley and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • It feels fancy enough for guests but honest enough for a weeknight when you need something quick and satisfying.
  • The potatoes absorb that garlic butter like little edible sponges, making them possibly better than the steak itself.
  • No fancy techniques required—just good timing and a hot skillet.
02 -
  • Patting the steak dry is non-negotiable—I learned this the hard way when soggy meat refused to brown properly, and the whole dish suffered for it.
  • Don't walk away when the garlic is in the pan, even for a second. The line between fragrant and burnt is about 10 seconds.
03 -
  • A splash of white wine added to the pan after searing the steak and before adding the butter creates an incredible pan sauce if you want to get fancy.
  • Ribeye or tenderloin can replace the sirloin if your budget allows, though sirloin is honestly perfect for this preparation.
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