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An extreme close-up of sizzling garlic butter steak bites in a skillet. The focus is on the rich texture and garlic pieces melting into the butter.

Garlic Steak Bites and Potatoes: The Ultimate Skillet Dinner

This one-pan Garlic Steak Bites and Potatoes recipe is the ultimate weeknight meal! Juicy, seared sirloin steak and crispy potatoes are tossed in a rich garlic butter herb sauce for a satisfying dinner that's ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs sirloin steak cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes cut into 1-inch chunks
  • 3 tbsp olive oil divided
  • 4 tbsp unsalted butter
  • 5 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste

Equipment

  • 1 Large Skillet (Cast Iron or Stainless Steel)
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

Main
  1. Pat the steak cubes completely dry with paper towels and season with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes in a single layer, season, and cook for 15-20 minutes, stirring occasionally, until golden and tender. Remove from skillet and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the skillet and increase heat to high. Once very hot, add the steak in a single layer and sear for 1-2 minutes per side until a brown crust forms. Work in batches if necessary.
  4. Reduce heat to medium, add the butter to the pan. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Return the cooked potatoes and steak to the skillet. Add the fresh parsley and toss to coat everything in the garlic butter sauce. Serve immediately.

Notes

Tip 1: Ensure your skillet is very hot before adding the steak to get a perfect, flavorful crust.
Tip 2: Patting the steak dry is crucial. A dry surface sears, a wet surface steams.
Tip 3: Don't overcrowd the pan. Cook in batches if needed to ensure everything gets crispy and browned.