Garlic Butter Steak Potatoes

This Garlic Butter Steak Bites and Potatoes recipe comes together quickly in one skillet for a satisfying dinner that combines tender steak cubes with golden, fluffy potatoes all coated in a rich garlic herb butter. Perfect for busy weeknights or any time you want a comforting meal without a lot of fuss, it delivers maximum flavor with minimal cleanup.

I first made this recipe on a hectic weeknight and was surprised at how quickly it came together and how much my family loved it. Now it’s one of my go to meals when I want something both easy and special.

Ingredients

• Sirloin steak: cut into bitesized cubes which sears well and stays tender feel free to substitute other cuts like flank or NY strip based on preference and budget
• Yukon Gold potatoes: hold their shape nicely while cooking and have a buttery flavor if using russet potatoes, consider removing them during steak cooking to avoid mushiness
• Olive oil: for a good sear thanks to its high smoke point
• Garlic and herb butter sticks: add rich flavor and aromatic depth if you cannot find brand name options, making a simple homemade garlic herb butter with softened butter, fresh garlic, and parsley works beautifully
• Salt, pepper, and garlic powder: for seasoning seasoned blends like Montreal steak seasoning also work but watch salt levels to avoid overseasoning

Instructions

Cook the potatoes:

Heat a large cast iron skillet over medium heat for a few minutes to ensure even cooking. Add one tablespoon of olive oil and one tablespoon of garlic herb butter to the pan. Once the butter has melted, add the Yukon Gold potatoes cut into bite sized cubes. Season the potatoes with half a teaspoon of garlic powder, half a teaspoon of salt, and half a teaspoon of pepper or to taste. Lower the heat to medium low, cover the skillet with a lid, and cook the potatoes for ten to twelve minutes, stirring occasionally so they brown evenly without burning. Adjust the heat if they are browning too fast and continue cooking until the potatoes are forktender.

Season and sear the steak:

While the potatoes cook, season the sirloin steak cubes with half a teaspoon each of salt, pepper, and garlic powder, or adjust according to your taste preferences. When the potatoes are cooked through and golden, push them to one side of the pan or remove them temporarily if you worry about burning. Add one more tablespoon of olive oil and one tablespoon of garlic herb butter to the empty side of the skillet, increasing the heat to mediumhigh. Add the seasoned steak cubes to the pan, searing them for three to four minutes on each side until browned and cooked to your desired doneness. If your pan is too crowded, cook the steak in batches to sear properly and avoid steaming. If cooking in batches, remove the potatoes so they don’t burn.

Finish and serve:

After the steak is cooked, lower the heat to mediumlow, add extra garlic butter to the pan if you like, and let it melt to coat both the steak and potatoes. Toss everything together so all the flavors marry well and the dish is glossy with butter. Taste and adjust seasoning if needed, then serve immediately.

My favorite part of this dish is the garlic herb butter which brings everything together with its rich savory notes. I remember making this for a family dinner the first time and everyone raved about how the butter made even the simple steak and potatoes seem restaurant quality.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to four days. Reheat in a skillet over medium heat to restore the crispness of the potatoes and prevent the steak from drying out. Avoid microwaving if you want to keep the best texture.

Ingredient Substitutions

You can swap sirloin steak with other cuts like flat iron, tritip, or flank steak depending on what you have or prefer. For potatoes, sweet potatoes can be used but they take a bit longer to cook and lend a different flavor profile. If fresh garlic herb butter is not available, mixing softened plain butter with garlic powder and dried herbs works in a pinch.

Serving Suggestions

Serve this with simple steamed or roasted green beans, a crisp salad, or some buttery garlic bread to complete the meal. For a fresh pop of color and flavor, a light squeeze of lemon over the steak bites brightens the richness.

This recipe quickly became a household favorite. On the nights I make it, my kitchen fills with the comforting aroma of garlic and sizzling steak and potatoes, making it feel like a cozy gathering even after a long day.

Common Recipe Questions

→ How do I prevent the potatoes from burning?

Remove them from the skillet if they start browning too quickly. Let the steak cook, then add the potatoes back to warm through briefly.

→ What side dishes complement this dish well?

Green beans, steamed vegetables, salads, or garlic bread make excellent accompaniments to balance the rich flavors.

→ Can I substitute the sirloin with other meats?

Yes, flank, top sirloin, or filet cuts work well. Chicken is also a good alternative with slight adjustments to cooking time.

→ Is this dish suitable for the slow cooker or air fryer?

It can be adapted for slow cookers and air fryers, but potatoes may require pre-cooking and careful timing to avoid overcooking.

→ How can I achieve a perfect sear on the sirloin bites?

Preheat the cast iron skillet fully, add oil just before the steak, avoid overcrowding, and cook in batches if necessary.

→ How should leftovers be stored and for how long?

Store in an airtight container in the refrigerator for 3 to 4 days to maintain freshness and flavor.