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Garlic Steak Bites and Potatoes

Garlic steak bites and potatoes with crispy golden potato cubes and deeply browned seared steak bites tossed in garlic herb butter in a cast iron skillet. The skillet method delivers caramelized edges on every piece for an easy weeknight steak dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Steak and Potatoes
  • 1.5 lb sirloin steak
  • 1.5 lb baby potatoes
  • 3 tbsp vegetable oil
  • 5 tbsp butter
  • 6 garlic cloves minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
  • 0.5 salt to taste
  • 0.5 cracked black pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Parboil the potatoes
  1. Bring a large pot of salted water to a boil, add the halved baby potatoes, and boil for 8 minutes until just barely fork-tender.
  2. Drain the potatoes well and set aside.
Sear potatoes in cast iron
  1. Heat 2 tablespoons of vegetable oil in a large cast iron skillet over high heat until shimmering.
  2. Add the potatoes and sear until golden and crispy on each side, then season with salt and cracked black pepper and remove.
Sear the steak bites
  1. Season the sirloin steak cubes generously with salt and cracked black pepper.
  2. Add the remaining vegetable oil to the skillet and sear the steak bites in batches for 2 minutes per side until deeply browned.
Make garlic herb butter and toss
  1. Reduce heat to medium, add the butter, garlic, rosemary, and thyme, and cook for 1 minute, basting the steak bites with the butter.
  2. Return the potatoes to the skillet and toss everything together in the garlic herb butter until coated and warmed through.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the crispiest potatoes, don’t skip the parboil-drain step and make sure the skillet is fully hot before searing. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat to re-crisp. Freezing isn’t recommended for best texture. For a lighter option, use olive oil for the divided oil and reduce butter to 3 tbsp while keeping the garlic-herb flavors.