Let's be honest: cooking a whole steak can be intimidating. You worry about overcooking it, making it tough, or ruining an expensive piece of meat. Plus, who has the time for a full steak dinner on a Tuesday night?
Enter: Garlic Butter Steak Bites.
This recipe is a game-changer. By cutting the steak into bite-sized pieces before cooking, you get maximum flavor on every single side. You get those crispy, caramelized edges on every bite, not just the outside of the steak.
And the best part? It cooks in the same pan as the potatoes. Minimal cleanup, maximum flavor. It tastes like a $50 restaurant meal, but it’s ready in under 20 minutes.
The Secret to Tender Steak Bites
People ask me, "Why is my steak chewy?" The answer is usually the cut of meat or the pan temperature.
The Cut: For this recipe, Sirloin or Ribeye works best. They have enough fat to stay juicy. Avoid "Stew Meat"—that needs to be cooked for hours to get soft.
The Heat: You need a screaming hot pan. If the pan isn't hot enough, the meat will steam instead of sear, and you'll miss out on that delicious brown crust.
Ingredients Checklist
1 lb (450g) Sirloin Steak: Cut into 1-inch cubes.
2 large Yukon Gold Potatoes: Cut into small 1-inch cubes (keep them small so they cook fast!).
1 tbsp Olive Oil: For frying.
3 tbsp Unsalted Butter: Divided (some for potatoes, some for steak).
4 cloves Garlic, minced: Fresh is best.
1 tsp Dried Rosemary (or Thyme): Essential for that "steakhouse" smell.
Salt & Fresh Cracked Pepper: Generously applied.
Optional: Red pepper flakes for a little heat.
Step-by-Step Instructions
1. Prep the Potatoes
The potatoes take longer than the meat, so they go first. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large cast-iron skillet over medium-high heat. Add the potatoes. Season with salt and pepper. Cook: Stir occasionally for about 8-10 minutes until they are golden brown and fork-tender. Remove them from the pan and set them aside on a plate.
2. Sear the Steak
Turn the heat up to High. Add another tablespoon of oil to the same pan. Add the steak bites in a single layer. Do not crowd the pan. If you put too much meat in at once, the temperature drops and they won't sear. Do it in two batches if you have to. Let them sear undisturbed for 2 minutes until browned. Flip and cook for another minute. They cook very fast!
3. The Garlic Butter Bath
Reduce heat to medium. Toss the cooked potatoes back into the pan with the steak. Add the remaining butter, the minced garlic, and the rosemary. Stir everything together constantly for 1 minute. The butter will foam up and coat everything in a glossy, fragrant sauce. The smell at this point is absolutely incredible.
4. Serve
Remove from heat immediately (so the garlic doesn't burn). Garnish with fresh parsley if you want to be fancy. Serve straight from the skillet.
Frequently Asked Questions
Can I use sweet potatoes? Absolutely. Sweet potatoes cook a bit faster, so keep an eye on them. The sweetness pairs perfectly with the salty garlic butter.
How do I store leftovers? Store in an airtight container for up to 3 days. To reheat, just toss them back in a hot pan for 2 minutes. Microwave reheating can make the steak rubbery.
Final Thoughts
This dish proves that "fancy" food doesn't have to be complicated. Whether you are cooking for a date night or just feeding hungry kids, this recipe is a guaranteed winner.
Warning: You might want to double the recipe. These bites have a habit of disappearing before they even hit the plates!
