What cut of steak is best for steak bites?

Sirloin steak is the best choice because it is tender, flavorful, and relatively affordable. However, strip steak, ribeye, or beef tenderloin also work well. Avoid tougher cuts like chuck or round steak unless marinated.

Can I use a different type of potato?

Yes! While Yukon gold potatoes provide a creamy texture and crisp up beautifully, you can also use red potatoes, fingerling potatoes, or even sweet potatoes for a slightly different flavor profile.

How do I know when the steak is cooked properly?

Steak bites cook quickly, usually in 2-3 minutes per side. For accuracy, use a meat thermometer— 125°F (rare), 135°F (medium-rare), 145°F (medium), or 160°F (well-done). The steak should have a golden sear but still be juicy inside.

Garlic Butter Steak Bites and Potatoes

Description

This Garlic Butter Steak Bites and Potatoes is a quick and easy one-pan dinner that’s perfect for busy weeknights. Tender, juicy steak bites are seared to perfection and tossed with crispy golden potatoes in a rich garlic butter sauce. Made with simple ingredients, this dish is packed with flavor and ready in under 30 minutes!

Ingredients

Scale

¼ cup ghee or butter, divided
1 tablespoon olive oil
1 lb Yukon gold potatoes, cut into ½-inch cubes
3 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon sea salt (plus more to taste)
¼ teaspoon ground black pepper (plus more to taste)
1¼ lbs sirloin steak, cut into ½-inch cubes
1 tablespoon freshly chopped parsley (for garnish)

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Instructions

Heat the pan: Place a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of butter or ghee to the pan. Let it melt completely before adding the potatoes.
Cook the potatoes: Add the diced potatoes to the skillet and sprinkle with garlic, thyme, oregano, salt, and pepper. Let them cook undisturbed for 2-3 minutes to develop a golden crust, then stir. Continue cooking, stirring occasionally, until the potatoes are fork-tender and crisp, about 8-10 minutes. Transfer them to a plate and set aside.
Sear the steak: Increase the heat to medium-high and add the remaining butter or ghee to the pan. Once melted, add the steak bites in a single layer and season with salt and pepper. Allow them to sear without stirring for at least 2 minutes to develop a golden-brown crust. Stir and cook for another 1-2 minutes until browned on all sides.
Combine everything: Return the cooked potatoes to the skillet with the steak. Stir everything together to coat in the garlic butter and warm through. Taste and adjust seasoning if needed.
Garnish and serve: Sprinkle freshly chopped parsley over the top and serve immediately while hot.

Notes

For extra flavor, add a splash of Worcestershire sauce or balsamic vinegar to the steak while cooking.
If using a non-cast-iron skillet, the potatoes may take slightly longer to crisp up.
Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, warm in a skillet over medium heat with a bit of butter or ghee.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 450
Sugar: 1g
Sodium: 450mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0 g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg