I love a meal that feels indulgent yet comes together with minimal fuss, and this garlic butter steak bites and potatoes recipe hits the mark. Tender, juicy steak cubes and crispy golden potatoes are coated in a rich garlic herb butter, all cooked in one skillet for easy cleanup.

Why You’ll Love This Recipe

I’m always looking for recipes that deliver big flavor without long cooking times or tons of dishes. With this one, I get perfectly seared steak bites and crisp-tender potatoes in about 35 minutes total. The garlic butter sauce brings everything together into a comforting, restaurant-quality dinner I can whip up on a weeknight. Plus, leftovers are just as good the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds steak (top sirloin, NY strip, tri-tip, or flat-iron), cut into 1-inch cubes

• 1½ pounds baby potatoes or Yukon Gold potatoes, halved or quartered if large

• 2 tablespoons olive oil, divided

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 teaspoon salt, divided

• ½ teaspoon black pepper, divided

• 1 teaspoon garlic powder, divided

• 1 teaspoon onion powder, divided

• 1 teaspoon Italian seasoning, divided

• ½ teaspoon smoked paprika, divided

• 1 tablespoon Worcestershire sauce (optional)

• 2 tablespoons fresh parsley, chopped (for garnish)

• Optional: pinch of red pepper flakes for heat

Directions

1. In a small bowl, I combine half of the salt, pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika. I use this to season the steak cubes. I set aside the remaining half to season the potatoes.

2. I bring a pot of salted water to a boil, add the potatoes, and cook for about 5–6 minutes until they’re just tender. I drain and toss them with 1 tablespoon olive oil and the reserved potato seasoning.

3. While the potatoes cook, I heat the remaining tablespoon of olive oil in a large heavy skillet over medium-high heat. I add the seasoned steak cubes in a single layer (working in batches if needed) and sear, without stirring, until browned on the bottom, about 2–3 minutes. Then I stir and sear the other sides until the steak is just cooked through, about 4–5 more minutes total. I transfer the steak to a plate.

4. In the same skillet, I add the seasoned potatoes and cook over medium-high heat, stirring occasionally, until they develop golden, crispy edges, about 10–12 minutes.

5. Meanwhile, I melt the butter in a small microwave-safe bowl or in a saucepan over low heat. I stir in the minced garlic and, if using, the Worcestershire sauce until fragrant.

6. Once the potatoes are crisp, I return the steak to the skillet, pour the garlic butter over everything, and toss to coat the steak and potatoes evenly. I cook for 1–2 minutes more to meld the flavors.

7. I finish with chopped parsley and, if I want extra heat, a pinch of red pepper flakes. I serve it straight from the skillet for best presentation.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Different steak cuts: I sometimes use ribeye for extra richness or hanger steak for great flavor.

• Spicy twist: I swap smoked paprika for cayenne or add a dash of hot sauce to the garlic butter.

• Veggie boost: I toss in sliced bell peppers or mushrooms during the potato stage for more color and nutrition.

• Dairy-free: I replace butter with ghee or a plant-based spread to keep it dairy-free.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I warm them in a skillet over medium heat with a little drizzle of oil or butter, stirring occasionally so the potatoes crisp up again. If things seem dry, I splash in a bit of beef broth.

FAQs

What’s the best steak cut for steak bites?

I find well-marbled cuts like top sirloin, NY strip, or flat-iron work best because they sear beautifully and stay tender.

How can I ensure the potatoes get crispy without burning the garlic?

I parboil or microwave the potatoes first so they cook through quickly, then crisp them up in the skillet. I add the garlic butter at the end over lower heat to prevent burning.

Can I skip the Worcestershire sauce?

Absolutely. The sauce adds depth, but the recipe is still delicious if you leave it out—just season the butter generously with garlic and herbs.

Is this recipe suitable for meal prep?

Yes—I love making extra to have for lunches. The flavors even deepen after a day in the fridge.

Can I freeze the leftovers?

Yes. I let everything cool completely, then freeze in a sealed container for up to 3 months. I thaw overnight in the fridge before reheating.

Conclusion

I’m always thrilled when a simple, one-pan dinner tastes like something special, and these garlic butter steak bites and potatoes never disappoint. Between the juicy steak, crisp potatoes, and that garlicky butter, it feels indulgent yet effortless. Give it a try next time you want a quick comfort meal, and feel free to tweak the herbs or spice level to make it your