Garlic Butter Steak Bites with Crispy Baby Potatoes

Prepare for a flavor explosion with these Garlic Butter Steak Bites with Crispy Baby Potatoes! This incredible one-pan meal delivers perfectly tender, juicy steak bites coated in a rich, aromatic garlic butter, alongside baby potatoes roasted to a golden, crispy perfection. It’s a quick, satisfying, and utterly delicious dish that feels gourmet but is surprisingly easy to make. The combination of savory steak, herbaceous garlic butter, and perfectly seasoned potatoes creates a harmonious symphony of flavors and textures that will have everyone asking for seconds. Ideal for a weeknight dinner, date night, or an impressive but unfussy meal for guests, this dish is guaranteed to become a new favorite!

Ingredients:

For the Crispy Baby Potatoes:

• 2 pounds (approx. 900g) baby potatoes (small red, gold, or mixed), halved or quartered if larger
• 3 tablespoons olive oil
• 1 teaspoon paprika (smoked paprika can add depth)
• 2 teaspoons garlic powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt (or to taste)

For the Garlic Butter Steak Bites:

• 2 pounds (approx. 900g) sirloin steak (top sirloin or flat iron are great, or splurge on ribeye/tenderloin), trimmed and cut into 1-inch bite-sized pieces
• 2 tablespoons olive oil (for searing steak)
• 4 tablespoons (½ stick) unsalted butter
• 6 cloves garlic, minced
• 1 teaspoon dried thyme (or Italian seasoning blend)
• ½ teaspoon freshly ground black pepper
• Salt, to taste

Optional Garnish:

• Fresh parsley, chopped

Step-by-Step Instructions:

1. Prepare and Cook the Potatoes:
   • Preheat your largest skillet (cast iron or heavy-bottomed preferred) over medium-high heat. Add 3 tablespoons of olive oil.
   • Once the oil is shimmering, add the halved baby potatoes, cut-side down, to the skillet in a single layer.
   • Season them evenly with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.
   • Cook the potatoes for 12-15 minutes, stirring occasionally to ensure even browning, until they are golden brown, crispy on the outside, and fork-tender on the inside.
   • Once cooked, remove the potatoes from the skillet and set them aside in a bowl.
2. Prepare the Steak:
   • While the potatoes are cooking, thoroughly pat the steak pieces dry with paper towels. This step is crucial for achieving a good sear.
   • Season the steak pieces lightly with salt and pepper.
3. Sear the Steak Bites:
   • In the same skillet (no need to clean it, the potato flavor adds to it!), increase the heat to high. Add 2 tablespoons of olive oil.
   • Once the oil is very hot and shimmering (just before it smokes), add the steak bites in a single layer. Work in batches if necessary to avoid overcrowding the pan; overcrowding will steam the meat instead of searing it.
   • Sear the steak for 2-3 minutes per side, turning with tongs, until they are beautifully browned on all sides and cooked to your desired doneness (medium-rare to medium is usually preferred for steak bites to keep them tender).
4. Create the Garlic Butter Sauce:
   • Reduce the heat to medium.
   • Add the 4 tablespoons of unsalted butter, minced garlic, and dried thyme (or Italian seasoning) to the skillet with the steak.
   • Stir the steak bites to coat them in the rich, bubbling garlic butter sauce.
   • Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the butter is slightly browned (but not burned).
5. Combine Everything:
   • Return the cooked, crispy baby potatoes to the skillet with the steak and garlic butter.
   • Toss everything gently but thoroughly to ensure the potatoes absorb all the delicious garlic butter and steak juices.
   • Taste the entire mixture and adjust seasoning with additional salt or pepper if needed.
6. Serve:
   • Remove the skillet from the heat.
   • Garnish generously with fresh chopped parsley for a burst of color and freshness.
   • Serve hot straight from the skillet as a complete, satisfying meal!

Tips, Variations, and Storage:

• Dry Steak is Key: Patting the steak very dry is essential for a good sear and preventing steaming.
• Don’t Overcrowd: This applies to both potatoes and steak. Overcrowding cools the pan and prevents proper browning. Work in batches if needed.
• Steak Doneness: Sirloin cooks quickly. Keep a close eye on it to avoid overcooking, which can make the bites tough.
• Herb Variations: Fresh rosemary or thyme sprigs can be added with the butter for a more intense fresh herb flavor.
• Spicy Kick: Add a pinch of red pepper flakes with the garlic for a subtle heat.
• Vegetable Additions: Sauté sliced mushrooms with the potatoes, or stir in fresh spinach at the very end until just wilted.
• Make Ahead: While best fresh, you can cook the potatoes ahead of time and reheat them in the skillet before adding the steak. The steak itself is best cooked fresh.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in a skillet to try and maintain some crispness.

Pairings:

• Green Salad: A simple, crisp green salad with a light vinaigrette makes a refreshing contrast to the richness.
• Wine: A medium-bodied red wine like a Cabernet Sauvignon, Merlot, or Pinot Noir would pair wonderfully with the steak.
• Bread: Crusty bread or garlic bread for soaking up any remaining garlic butter!

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Cuisine: American / Steakhouse
• Effort Level: Easy-Medium