If you love bold flavors and quick weeknight dinners, garlic steak bites and potatoes will be your new favorite. Tender, juicy steak seared to perfection meets crispy, buttery potatoes in one skillet. It’s hearty, comforting, and ready faster than you’d think.
You don’t need fancy techniques—just a hot pan, simple ingredients, and a few good tips. This is the kind of meal that makes the whole kitchen smell amazing.
Table of Contents
What Makes This Recipe So Good
- Big flavor, simple ingredients: Garlic, butter, and fresh herbs turn steak and potatoes into a restaurant-worthy meal.
- One-pan efficiency: Everything cooks in one skillet, which means less cleanup and more time to relax.
- Fast cooking time: Bite-sized steak cooks in minutes, so dinner’s on the table quickly.
- Flexible and forgiving: Use your favorite steak cut, swap in another potato, or add veggies without stress.
- Beautiful texture: Crispy-edged potatoes and deeply seared steak bites keep every bite interesting.
Ingredients
- 1.25 to 1.5 pounds steak (sirloin, ribeye, strip, or tenderloin), cut into 1-inch cubes
- 1.25 pounds baby gold or red potatoes, halved (or russets cut into 1-inch chunks)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 5 cloves garlic, minced (or 1.5 tablespoons)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (regular paprika works too)
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Optional: pinch of red pepper flakes, squeeze of lemon
How to Make It
- Prep the potatoes: Rinse and dry them well. Dry potatoes crisp better, so pat them thoroughly with paper towels.
- Season the steak: Pat the steak cubes dry.
Toss with 1/2 teaspoon salt, 1/2 teaspoon pepper, and the smoked paprika. Let sit at room temperature while you start the potatoes.
- Start the potatoes: Heat a large heavy skillet (cast iron is ideal) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
When sizzling, add potatoes cut-side down. Sprinkle with a pinch of salt and the dried thyme.
- Pan-roast until crispy: Cook the potatoes undisturbed for 4–5 minutes to build a crust, then toss and continue cooking 6–8 more minutes, stirring occasionally, until fork-tender and golden. Transfer to a plate and tent loosely with foil.
- Sear the steak bites: Increase heat to high.
Add remaining 1 tablespoon olive oil. Arrange the steak cubes in a single layer without crowding (work in batches if needed). Sear 1–2 minutes per side for medium-rare, or longer for your preferred doneness.
Remove to the plate with potatoes.
- Make the garlic butter: Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. When melted and foamy, add minced garlic and cook 30–45 seconds until fragrant.
Don’t let it brown.
- Bring it together: Return steak and potatoes to the skillet, along with parsley and red pepper flakes if using. Toss to coat in the garlic butter. Taste and adjust with extra salt, pepper, or a squeeze of lemon.
- Serve hot: Garnish with more parsley.
Serve immediately with a crisp salad or steamed greens.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheating: For best texture, reheat in a hot skillet with a splash of oil or butter until warmed through. The microwave works, but the potatoes won’t be as crisp.
- Make-ahead tips: Cut the potatoes and steak up to 24 hours in advance. Store them separately, tightly covered, and pat the steak dry again before cooking.
- Freezing: Not ideal.
Potatoes can become mealy after thawing, and steak texture suffers.
Health Benefits
- High-quality protein: Steak provides essential amino acids that support muscle repair and satiety.
- Iron and B vitamins: Red meat offers heme iron and B12, which support energy levels and red blood cell health.
- Potassium and fiber: Potatoes, especially with skins on, deliver potassium and fiber for heart health and digestion.
- Antioxidants from garlic: Garlic contains allicin and other compounds associated with heart and immune support.
- Balanced fats: Using both olive oil and butter gives a mix of monounsaturated fats and flavor, especially when portions are moderate.
Pitfalls to Watch Out For
- Overcrowding the pan: This steams the steak and potatoes. Work in batches for a proper sear.
- Wet ingredients: Moisture kills browning. Pat steak and potatoes very dry before cooking.
- Overcooking steak: Small cubes cook fast.
Pull them earlier than you think and let carryover heat finish the job.
- Burning garlic: Add garlic after searing, lower the heat, and cook briefly. Bitter garlic can ruin the sauce.
- Uneven potato size: Keep pieces uniform so they cook at the same rate.
Alternatives
- Different cuts: Sirloin is budget-friendly and tender. Ribeye gives the richest flavor.
Strip steak is meaty and leaner. Tenderloin is ultra-soft but pricier.
- Swap the potatoes: Sweet potatoes, fingerlings, or parsnips all work. Adjust cooking time as needed.
- Herb variations: Try rosemary, oregano, or a squeeze of lemon with fresh thyme for brightness.
- Add vegetables: Toss in green beans, asparagus, or bell peppers during the last few minutes for color and crunch.
- Make it spicy: Add cayenne, chili flakes, or a drizzle of chili crisp at the end.
- Dairy-free: Use more olive oil or a plant-based butter alternative.
FAQ
What’s the best pan for steak bites?
A heavy skillet, especially cast iron, gives the best sear.
It holds heat well and creates that caramelized crust you want on both steak and potatoes.
How do I know when the steak is done?
For medium-rare, the pieces should feel springy and measure around 130–135°F on an instant-read thermometer. Since they’re small, check early—1 to 2 minutes per side is usually enough.
Can I use frozen potatoes?
You can, but fresh potatoes crisp better. If using frozen diced potatoes, cook them straight from frozen in hot oil and resist stirring too soon.
How do I keep the garlic from burning?
Lower the heat and cook it briefly in butter after searing.
Stir constantly and pull the pan off the heat if it starts browning too quickly.
Can I make this in the oven?
Yes. Roast the potatoes at 425°F with oil and seasoning until crispy, about 20–25 minutes. Sear the steak bites in a hot skillet, then toss everything with garlic butter and herbs.
What sauces go well with this?
Garlic butter is the star, but you can add chimichurri, horseradish cream, or a light drizzle of balsamic glaze for a twist.
How can I stretch this to feed more people?
Add a can of drained chickpeas to the potatoes for extra volume, or serve over rice or cauliflower rice.
A big side salad also rounds it out.
Is this meal gluten-free?
Yes, as written. Just make sure your spices and butter are certified gluten-free if needed.
Wrapping Up
Garlic steak bites and potatoes deliver big payoff with minimal effort. It’s a skillet classic: crispy potatoes, juicy steak, and a glossy garlic butter finish.
Keep the pan hot, don’t crowd it, and season with confidence. With a few simple steps, you’ll have a satisfying dinner that feels special any night of the week.
Ingredients
Instructions
- Prep the potatoes: Rinse and dry them well. Dry potatoes crisp better, so pat them thoroughly with paper towels.
- Season the steak: Pat the steak cubes dry. Toss with 1/2 teaspoon salt, 1/2 teaspoon pepper, and the smoked paprika. Let sit at room temperature while you start the potatoes.
- Start the potatoes: Heat a large heavy skillet (cast iron is ideal) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When sizzling, add potatoes cut-side down. Sprinkle with a pinch of salt and the dried thyme.
- Pan-roast until crispy: Cook the potatoes undisturbed for 4–5 minutes to build a crust, then toss and continue cooking 6–8 more minutes, stirring occasionally, until fork-tender and golden. Transfer to a plate and tent loosely with foil.
- Sear the steak bites: Increase heat to high. Add remaining 1 tablespoon olive oil. Arrange the steak cubes in a single layer without crowding (work in batches if needed). Sear 1–2 minutes per side for medium-rare, or longer for your preferred doneness. Remove to the plate with potatoes.
- Make the garlic butter: Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. When melted and foamy, add minced garlic and cook 30–45 seconds until fragrant. Don’t let it brown.
- Bring it together: Return steak and potatoes to the skillet, along with parsley and red pepper flakes if using. Toss to coat in the garlic butter. Taste and adjust with extra salt, pepper, or a squeeze of lemon.
- Serve hot: Garnish with more parsley. Serve immediately with a crisp salad or steamed greens.
