Garlic Butter Steak Bites (Printable)

Tender seared steak bites paired with golden potatoes and garlic butter sauce for a flavorsome main dish.

# Components:

→ 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

# Directions:

01 - In a large skillet over medium-high heat, add 2 tablespoons olive oil. Once hot, arrange quartered potatoes in a single layer. Season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Cook for 12 to 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 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - In the same skillet over high heat, add 1 tablespoon butter. Working in batches to avoid overcrowding, sear half the steak bites in a single layer for 2 minutes undisturbed. Flip and sear another 1 to 2 minutes until browned externally but still juicy inside. Transfer to a plate. Repeat with remaining steak bites, adding additional 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 seared steak bites and cooked potatoes to the pan. Add parsley, thyme, crushed red pepper flakes, and lemon zest. Toss everything to coat evenly in the garlic butter for 1 to 2 minutes.
06 - Transfer to a serving platter. Garnish with additional fresh parsley and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, which means you can actually enjoy your guests instead of being glued to the stove.
  • Those caramelized potato edges are impossibly crispy on the outside while staying tender inside—it's the kind of texture contrast that makes people pause mid-conversation.
  • Garlic butter is basically edible gold, and this sauce proves why it never goes out of style.
02 -
  • Don't move the steak while it's searing—that crust takes time to form, and flipping too early tears it and releases juices that turn the pan into a steamer.
  • If your pan isn't smoking slightly when the steak hits it, it's not hot enough; cold pans are the enemy of good browning and the reason some steaks come out gray.
03 -
  • Buy the best butter you can afford because it's one of the few ingredients that shines on its own—cultured butter with higher fat content makes the sauce taste cleaner and richer.
  • Don't skip patting the steak dry; moisture is the sworn enemy of browning, and those few extra seconds with a paper towel make the difference between golden and gray.
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