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featured garlic butter steak bites and potatoes
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4.71 from 368 votes

Garlic Butter Steak Bites and Potatoes Recipe

In just 20 minutes (and in just one pan!), you can have delicious steak and potatoes on the table.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Becky Hardin

Equipment

  • Cast Iron Skillet

Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter divided (½ stick)
  • 1 pound Yukon Gold potatoes diced into ½-inch cubes
  • 4 cloves garlic minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1½ pounds sirloin steak cut into 1-inch cubes
  • Freshly chopped parsley optional, for garnish

Instructions

  • Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Let the butter melt completely.
    4 tablespoons unsalted butter, 1 tablespoon olive oil
  • Add the cut potatoes, garlic, rosemary, oregano salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove the potatoes from the pan and set aside in a bowl.
    1 pound Yukon Gold potatoes, 4 cloves garlic, 1 teaspoon dried rosemary, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon ground pepper
    how to make steak and potatoes
  • Return the skillet to the stove and increase the heat to high. Add 2 tablespoons of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat.
    4 tablespoons unsalted butter, 1½ pounds sirloin steak
    how to make steak and potatoes
  • Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
    how to make steak and potatoes
  • Top with fresh chopped parsley (optional). Serve and enjoy!
    Freshly chopped parsley

Video

Notes

  • Other choices of meat can be used as well such as beef tenderloin (filet mignon), new york strip steak, or stir fry meat.
  • Substitute red-skinned and fingerling potatoes for Yukon Gold. (Russet potatoes may not hold their shape well).
  • If potatoes are not tender (after 8 minutes) but are starting to get too brown, turn down the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes until water evaporates.
  • Don't crowd the pan; this will cause the potatoes and steak to cook unevenly or even steam rather than sear.
  • Steak internal temperature guide:
    • For rare steak: 125-130°F
    • For medium-rare steak: 130-140°F
    • For medium steak: 140-150°F
    • For medium-well steak: 150-160°F
    • For well-done steak: 160-165°F
Storage: Store steak and potatoes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 455kcal | Carbohydrates: 21g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 134mg | Sodium: 495mg | Potassium: 1071mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 4mg