Garlic Butter Steak Bites and Potatoes

Garlic Butter Steak Bites and Potatoes combines tender, seared steak with golden potatoes cooked in a rich garlic butter sauce. Everything comes together in one skillet in about 30 minutes, making it an easy dinner when you want something hearty without a lot of cleanup.

Why You’ll Love This Garlic Butter Steak Bites and Potatoes

This skillet dinner has everything a satisfying weeknight meal needs: juicy steak, crispy-edged potatoes, fragrant garlic, and buttery herbs.

The potatoes cook first so they have time to become golden and fork-tender. Then the steak is seared in the same skillet, picking up all those flavorful browned bits left behind by the potatoes. A final toss brings everything together into one savory, buttery dish.

Using small potato cubes keeps the cooking time short, while giving the potatoes plenty of surface area to brown. The steak also cooks quickly because it is cut into bite-sized pieces.

Best of all, you only need one skillet.

Ingredients You’ll Need

• 1/4 cup ghee or butter, divided
• 1 tablespoon olive oil
• 1 pound Yukon gold potatoes, cut into 1/2-inch cubes
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 1 1/4 pounds sirloin steak, cut into 1/2-inch cubes
• Fresh parsley, for topping

Ingredient Notes

Yukon gold potatoes are a great choice because they become tender inside while developing beautifully browned edges. Yellow, red, or fingerling potatoes can also be used.

Sirloin steak cooks quickly and works especially well when cut into small cubes. Strip steak, beef tenderloin, or ribeye are also suitable options.

Ghee adds a rich buttery flavor and handles skillet cooking well. Regular butter can be used instead. If you are sensitive to lactose, ghee is generally a useful alternative to butter.

Thyme and oregano give the potatoes a savory herbal flavor. Rosemary or parsley can be used for a different variation.

How to Make Garlic Butter Steak Bites and Potatoes

Cook the Potatoes

Heat a large 10- or 12-inch cast iron skillet over medium heat.

Add the olive oil and 2 tablespoons of the ghee. Once the ghee has melted, add the diced potatoes.

Sprinkle the garlic, thyme, oregano, salt, and pepper over the potatoes. Let them cook for 2 to 3 minutes before stirring so they have a chance to begin browning.

Continue cooking for about 8 to 10 minutes, stirring every 1 to 2 minutes to prevent sticking. The potatoes should be golden brown on the outside and fork-tender inside.

Transfer the potatoes and any browned bits from the skillet to a plate and set aside.

Sear the Steak

Increase the heat to medium-high and add the remaining 2 tablespoons of ghee to the skillet.

Once the ghee is melted and hot, add the steak pieces. Season with a little salt and pepper.

Let the steak cook undisturbed for at least 2 minutes. This gives the pieces time to develop a flavorful brown sear.

Stir the steak and continue cooking for another 1 to 2 minutes, or until the pieces are nicely browned and cooked to your preferred doneness.

Bring Everything Together

Return the cooked potatoes to the skillet with the steak.

Toss everything together so the potatoes pick up the buttery juices and browned flavors from the steak.

Taste and add more salt or pepper if needed. Finish with freshly chopped parsley and serve hot.

Helpful Recipe Tips

• Cut the potatoes into small, evenly sized 1/2-inch cubes so they cook quickly and evenly.
• Use a large skillet to give the potatoes and steak enough room to brown rather than steam.
• A 10- or 12-inch cast iron skillet works particularly well because it holds heat effectively for crisp potatoes and a good steak sear.
• Don’t stir the potatoes immediately after adding them. Let them cook for 2 to 3 minutes first so they can begin developing a golden crust.
• Stir the potatoes every 1 to 2 minutes after that to prevent sticking and encourage even browning.
• Let the steak sear undisturbed for at least 2 minutes before stirring. Moving the pieces too soon can interfere with browning.
• Avoid overcrowding the skillet. If your pan is too small, the steak may release moisture and steam instead of searing.
• Taste the finished dish before serving and adjust the salt and pepper to suit your preference.

Easy Variations and Substitutions

Change the Potatoes

Yukon gold potatoes can be replaced with yellow potatoes, red potatoes, or fingerling potatoes. Keep the pieces small and evenly sized so they cook at a similar rate.

Try a Different Cut of Steak

Sirloin is a practical choice, but strip steak, beef tenderloin, or ribeye can also be used. Different cuts will vary in tenderness and richness.

Change the Herbs

Replace the thyme and oregano with rosemary, basil, parsley, or another dried herb combination you enjoy.

Use Butter Instead of Ghee

Regular butter works well when you want a more pronounced buttery flavor. Ghee is a useful alternative when you prefer clarified butter.

What to Serve With Steak Bites and Potatoes

This skillet meal is filling enough to serve on its own, but a simple vegetable or salad makes a nice addition.

Try serving it with:

• Roasted asparagus
• A crisp green salad
• Roasted broccoli
• Green beans
• Roasted carrots
• Sautéed vegetables

A fresh salad is especially nice alongside the rich garlic butter because its crisp texture and acidity help balance the meal.

How to Store Leftovers

Allow leftovers to cool, then transfer the steak and potatoes to an airtight container.

Refrigerate for up to 5 days.

For longer storage, place the cooled steak and potatoes in an airtight freezer container or freezer-safe bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Reheat Steak Bites and Potatoes

For the best texture, reheat the steak and potatoes in a skillet over medium heat with a small amount of additional ghee.

Cook until warmed through, turning occasionally so the potatoes can regain some of their crisp edges.

For a faster option, microwave the leftovers in 15- to 20-second intervals until warm. Be careful not to overheat the steak, as it can become tougher.