Garlic Butter Steak Bites with Crispy Potatoes is a simple, satisfying dish that combines tender, juicy chunks of steak tossed in a rich garlic butter sauce with perfectly crispy, golden potatoes. The steak bites are seared just right to lock in their flavor, and the potatoes add a crunchy contrast that makes every bite a delight.
I love making this meal when I want something hearty but not complicated. The garlic butter sauce is where all the magic happens—it’s buttery, garlicky, and coats the steak bites beautifully. Plus, the crispiness of the potatoes gives the dish a nice balance of textures. If you’re a fan of bold, comforting flavors, this is definitely a recipe to keep handy.
My favorite way to serve this is straight from the pan with a sprinkle of fresh parsley or a little bit of grated Parmesan on top. It’s a great choice for a cozy dinner or even a weekend get-together. I always find that these steak bites and potatoes bring everyone to the table—probably because they’re just that good and satisfying!
Key Ingredients & Substitutions
Steak: I recommend sirloin or ribeye for their tenderness and flavor. If these aren’t available, try strip steak or filet mignon pieces. Avoid tougher cuts unless you plan to marinate them.
Potatoes: Baby yellow potatoes work great for crispy edges and soft insides. Yukon gold potatoes are a fine swap. Russets will get crispier but can be a bit drier.
Butter and Garlic: Butter adds richness and helps with browning. For dairy-free, use a plant-based butter or extra olive oil. Fresh garlic is best here—powder won’t give the same punch.
Herbs and Spices: Dried thyme or Italian seasoning add nice aroma. If you don’t have these, rosemary or oregano also work well. Paprika adds color and subtle earthiness; smoked paprika creates a deeper flavor.
How Can I Get Super Crispy Potatoes Without Them Sticking?
Getting crispy potatoes needs a little patience and technique:
- After parboiling, make sure the potatoes are very dry before frying; moisture causes sticking and steam instead of crisp.
- Heat the pan and oil well before adding potatoes—hot fat prevents sticking.
- Place potatoes cut side down without moving them for 5-7 minutes. This gives a golden crust. Flip carefully to crisp the remaining sides.
- Using a cast iron or heavy pan helps keep heat steady and boosts crispiness.
- Season at the end so moisture from salt doesn’t interfere with the crust forming.
Equipment You’ll Need
- Large pot – I use this to parboil the potatoes, making them easier to crisp up later.
- Cast-iron skillet or heavy-bottomed pan – It gets hot evenly and helps create that crispy exterior for potatoes and seared steak.
- Slotted spoon or spatula – Handy for flipping potatoes and turning the steak bites without breaking them apart.
- Measuring spoons and knife – For precise seasoning and cutting the steak and potatoes into even pieces.
- Paper towels – To dry potatoes after parboiling, ensuring they crisp up nicely.
Flavor Variations & Add-Ins
- Swap steak for cubed chicken or shrimp for a different protein option that cooks quickly and absorbs flavors well.
- Mix in sautéed onions or bell peppers for added sweetness and crunch.
- For a spicier kick, add red pepper flakes or a dash of hot sauce to the garlic butter.
- Finish with a squeeze of fresh lemon juice or a splash of balsamic vinegar for bright, tangy notes.
Garlic Butter Steak Bites with Crispy Potatoes
Ingredients You’ll Need:
For the Steak:
- 1.5 lbs sirloin steak or ribeye, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Potatoes:
- 1.5 lbs baby yellow potatoes, halved or quartered
- 1 tablespoon olive oil
- 1 teaspoon dried thyme or Italian seasoning
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 8 minutes to parboil the potatoes, and around 15-20 minutes to cook the potatoes and steak. In total, expect about 35-40 minutes from start to finish. It’s a relatively quick and hearty dinner option.
Step-by-Step Instructions:
1. Parboil the Potatoes:
Start by bringing a large pot of salted water to a boil. Add the halved (or quartered) baby potatoes and cook for about 8 minutes until they are just tender but still firm. Drain the potatoes well and let them dry—this helps them get crispy when cooked.
2. Cook the Potatoes Crispy:
Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy pan over medium-high heat. Place the potatoes cut side down in the pan, cooking undisturbed for 5-7 minutes until golden and crispy. Flip the potatoes and cook an additional 5 minutes for even crispiness. Sprinkle with salt, pepper, dried thyme (or Italian seasoning), and paprika. Remove the potatoes from the pan and set aside.
3. Sear the Steak Bites:
In the same pan, add 1 tablespoon olive oil and 2 tablespoons butter. Once hot and melted, add the steak bites in a single layer. Avoid overcrowding—cook in batches if necessary. Season with salt and pepper. Sear each side for about 2-3 minutes or until nicely browned and cooked to your preferred doneness (medium-rare is recommended).
4. Add Garlic Butter:
Turn the heat to medium and add the remaining 2 tablespoons of butter and minced garlic to the pan. Stir to combine and let the garlic flavor infuse the butter, coating the steak bites well. Be careful not to burn the garlic—cook for about 1 minute.
5. Combine Steak and Potatoes:
Return the crispy potatoes to the pan with the steak bites. Toss gently to combine, allowing the potatoes to soak up the flavorful garlic butter and steak juices for a minute or two.
6. Serve and Garnish:
Sprinkle freshly chopped parsley over the top for a bright, fresh finish. Serve immediately while hot and enjoy your flavorful Garlic Butter Steak Bites with Crispy Potatoes!
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to fully thaw the steak in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps achieve a good sear.
What’s the Best Way to Store Leftovers?
Store any leftover steak bites and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to keep the steak tender and the potatoes crispy.
Can I Substitute Other Potatoes?
Absolutely! Yukon gold potatoes work well if baby yellow potatoes aren’t available. Russets can be used but may become a bit fluffier and less creamy inside.
How Can I Make the Potatoes Extra Crispy?
After parboiling, be sure to dry the potatoes thoroughly before frying. Cook them undisturbed in a hot pan with enough oil or butter, and avoid overcrowding to get a nice golden crust on each side.