How do I make garlic butter steak bites with potatoes?

First, cook small potato cubes with olive oil, ghee or butter, garlic, and herbs until golden and tender. Then, remove the potatoes and quickly sear the steak over medium-high heat. Finally, return the potatoes to the skillet, toss everything together, season to taste, and serve.

What pairs well with garlic butter steak bites?

Roasted asparagus, roasted vegetables, and a fresh side salad all pair nicely with garlic butter steak bites. However, the potatoes already make this recipe filling enough to serve as a complete dinner.

What kind of steak do you use for steak bites and potatoes?

Sirloin works especially well because it cooks quickly and stays tender. However, you can also use strip steak, beef tenderloin, or ribeye. Most importantly, choose a tender boneless cut.

Is it good to put garlic butter on steak?

Yes. Garlic butter adds rich, savory flavor to steak. Also, the garlic and herbs complement the beef while the hot butter helps create flavorful browned edges.

Garlic Butter Steak Bites and Potatoes Recipe : Easy Feast

Name: Garlic Butter Steak Bites and Potatoes Recipe : Easy Feast
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Ingredients: ¼ cup ghee or butter, divided; 1 tablespoon olive oil; 1 lb Yukon gold potatoes, cut into ½-inch cubes; 3 garlic cloves, minced; 1 teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon sea salt, plus more as needed; ¼ teaspoon ground black pepper, plus more as needed; 1¼ lb sirloin steak, cut into ½-inch cubes; Fresh chopped parsley, optional for garnish

Description

Garlic Butter Steak Bites and Potatoes combine tender, juicy sirloin with golden, crisp-edged potatoes in a savory garlic butter herb sauce. This easy one-pan dinner takes just 29 minutes and serves four.

Ingredients

Scale

¼ cup ghee or butter, divided

1 tablespoon olive oil

1 lb Yukon gold potatoes, cut into ½-inch cubes

3 garlic cloves, minced

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon sea salt, plus more as needed

¼ teaspoon ground black pepper, plus more as needed

1¼ lb sirloin steak, cut into ½-inch cubes

Fresh chopped parsley, optional for garnish

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Instructions

1. Heat a large cast-iron skillet over medium heat. Add the olive oil and 2 tablespoons of the ghee or butter.

2. Once melted, add the potatoes and season with garlic, thyme, oregano, salt, and pepper. Leave undisturbed for 2 to 3 minutes, then stir.

3. Continue cooking for about 8 to 10 minutes, stirring every 1 to 2 minutes, until the potatoes are browned and fork-tender.

4. Transfer the potatoes and browned bits from the skillet to a plate.

5. Raise the heat to medium-high and melt the remaining 2 tablespoons of ghee or butter.

6. Add the steak cubes and lightly season with salt and pepper. Leave them undisturbed for at least 2 minutes to develop a good sear.

7. Stir and cook for another 1 to 2 minutes, until the steak is browned.

8. Return the potatoes to the skillet and toss everything together.

9. Adjust salt and pepper to taste, garnish with chopped parsley if desired, and serve hot.

Notes

Small yellow, red, or fingerling potatoes can replace Yukon gold potatoes. Keep the potato pieces small and evenly sized so they cook quickly and consistently.

Avoid overcrowding the skillet because this can increase potato cooking time and interfere with proper browning. A large 10-inch or 12-inch skillet works best. Cast iron gives the potatoes crisp edges and the steak a good sear, although stainless steel can also work.

Allow the steak to sear without stirring immediately. High heat and a short cooking time help keep the steak browned outside, juicy, and tender inside.

Ghee can replace butter and can work well for people sensitive to lactose.

Tender boneless cuts such as strip steak, beef tenderloin, or ribeye can replace sirloin.

Rosemary, basil, or parsley can replace the dried thyme or oregano.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

To freeze, cool completely and place in an airtight freezer container or freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.

For the best texture, reheat in a skillet over medium heat with a little additional ghee or butter. Alternatively, microwave in 15 to 20-second intervals until heated through.

Prep Time: 10 minutes
Cook Time: 19 minutes
Category: Dinner
Method: One-pan stovetop skillet

Nutrition

Serving Size: 1 serving