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Garlic Butter Steak Bites and Crispy Potatoes

Garlic butter steak bites and crispy potatoes are a one-pan dinner with quick searing and a glossy garlic-butter toss. Roast golden potatoes at 425°F until crisp, then sear cubed sirloin and coat in garlic butter for juicy, savory bites.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sirloin steak
  • 1.5 lb sirloin steak
Baby Yukon Gold potatoes
  • 1.5 lb baby Yukon Gold potatoes
Olive oil
  • 3 tbsp olive oil
Unsalted butter
  • 4 tbsp unsalted butter
Garlic
  • 5 cloves garlic minced
Spices and seasonings
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Fresh herbs
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves optional

Equipment

  • 1 cast iron skillet

Method
 

Roast the crispy potatoes
  1. Toss the baby Yukon Gold potatoes with 2 tablespoons olive oil, paprika, Italian seasoning, kosher salt, and black pepper until evenly coated.
  2. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crispy.
Season and sear the steak bites
  1. Pat the sirloin steak cubes dry and season with onion powder, kosher salt, and black pepper.
  2. Heat the remaining olive oil in a large cast-iron skillet over high heat until hot.
  3. Sear the steak bites in batches for 1–2 minutes per side until browned, then remove to a plate.
Make the garlic butter and combine
  1. Reduce the heat to medium and melt the unsalted butter in the skillet.
  2. Add the minced garlic and cook for 30 seconds until fragrant, stirring to avoid burning.
  3. Return the steak bites to the skillet and toss in the garlic butter to coat.
  4. Add the roasted potatoes and gently combine so the potatoes stay crisp.
  5. Sprinkle with chopped fresh parsley and optional fresh thyme leaves before serving.

Notes

For extra crisp potatoes, make sure they’re cut into even halves and spread them in a single layer on the roasting surface. Refrigerate leftovers in an airtight container up to 3 days; reheat in a hot oven or skillet to re-crisp potatoes. Freezing is not recommended because the potatoes lose texture. If you want a lighter option, use olive oil instead of butter for the toss, or use half butter with extra olive oil for a reduced-fat result.