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Get ready to obsess! These Garlic Butter Herb Steak Bites with Potatoes are juicy, buttery, and downright irresistible. Easy to make, crazy delicious, and pure comfort in every bite!
A Reader’s Review
I was feeling uninspired for a while and then one fine day this recipe showed up like a blessing and I tried it out immediately. The garlic butter steak bites are lovely and I also serve it to the guests some times. Utterly juicy and delicious to describe in a couple of words.
Why My Steak & Potatoes = Pure Magic
- Perfectly Tender Potatoes: You spoke, I listened! The updated cook time means no more undercooked potatoes. Just golden, tender potatoes that are worth every bite.
- Steakhouse-Level Sear: Searing the steak locks in juiciness and adds that crave-worthy caramelized crust. It’s flavor magic in a skillet.
- Big, Bold Flavor in Every Bite: With fresh garlic, herbs, butter, and all that savory steak goodness, this dish is packed with rich, intense flavor!
Garlic Butter Steak Bite & Potato Ingredients
- Olive Oil Swap: If you have a problem with olive oil smoking, switch to avocado oil. It has a higher smoke point and solves the problem fast.
- Want to add mushrooms? Cook them first in a bit of butter until their liquid evaporates. Then add the garlic, herbs, and potatoes. This keeps the pan from getting too wet, which would prevent the steak from searing properly.
How to Make How to Make Herb Butter Steak Bites & Potatoes
- Cook Potatoes: Heat a large cast iron skillet over medium-high heat, then add olive oil, 1/2-inch cubed Yukon gold potatoes, garlic powder, and season with salt and ground black pepper. Cook for about 5 minutes before stirring. Continue to cook for an additional 10-15 minutes, stirring occasionally, until the potatoes are fork tender. Remove them from the skillet, then set aside on a plate.
- Sear Steak: Turn the heat up to high, then add cut sirloin steak and season the beef with salt and ground black pepper. Let the steak sear for a minute, then stir and cook the steak bites until they are golden brown, about 4-5 minutes total.
- Add Herbs & Butter: Add unsalted butter, minced garlic, chopped fresh thyme, rosemary, and oregano.
- Combine: Add the cooked potatoes to the skillet, then cook for 2-3 minutes to let the flavors meld. Serve immediately.
Time-Saving Potato Tip!
Want to speed things up? Pre-cook your potatoes before adding them to the skillet using one of these easy shortcuts:
- Boil for 6 minutes
- Bake at 350°F for 8–10 minutes
- Microwave (my fave!) in a microwave-safe bowl for 4–5 minutes
Storing Leftover Garlic Butter Steak Bites
These garlic herb and butter steak bites make delicious leftovers, and I love having them for lunch or dinner the next day!
- In the Fridge: You can store leftover steak bites in an airtight container in your refrigerator for 2-3 days.
- Reheating: When you are ready to eat them, cook them in a skillet on low until they are heated through.
What To Serve With Steak & Potatoes
Looking to make a meal out of these steak bites? I’ve got you. Toss in some rolls, a fresh salad, or extra veggies, and boom, weeknight dinner is ready!
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Garlic Steak Bites with Potatoes Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound sliced Yukon gold potatoes cut into ½-inch pieces
- ¼ teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- 1 ¼ pound sirloin steak cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
Instructions
- Heat a large cast iron skillet over medium-high heat and add 1 tablespoon olive oil, 1 pound sliced Yukon gold potatoes, ¼ teaspoon garlic powder, and season with salt and ground black pepper. Cook for about 5 minutes before stirring. Continue to cook for an additional 10-15 minutes, stirring occasionally, until the potatoes are fork tender. Remove them from the skillet and set aside on a plate.
- Turn the heat up to high. Add 1 ¼ pound sirloin steak and season with salt and ground black pepper. Let the steak sear for a minute, then stir and cook the steak bites until they are golden brown, about 4-5 minutes total.
- Add 2 tablespoons unsalted butter, 1 tablespoon minced garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh oregano, and the cooked potatoes to the skillet and cook for 2-3 minutes to let the flavors meld.
- Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your picture shows quartered potatoes and the recipe says 1/2 slices?
Hi Koni!
You are welcome to use either slice type. Whichever you prefer. Thanks for selecting one of my recipes to try! Thanks for follow along with me!!
This was really good, I added and onion and red bell pepper just for color, was quick and easy to make.
I used cauliflower instead of potatoes because I didn’t feel like going out to get potatoes and I already had cauliflower. It was super yummy.
Great idea on the cauliflower too !
Do you have a recommendation for a site that shows how to cut steak into bites because like another person said I have also had problems with steak being way too chewy to the point of impossible and I don’t think any marinade is going to make that big of a difference? I’m certainly willing to be proved wrong. Any suggestions ?
To tenderize the steaks I put them in my Instapot after cubing them up and give them a 15 min pressure cook. This makes this recipe absolutely amazing. I have a 93 yrs old granni who has a hard time chewing meat and this is now her favorite dish.
@KariJo did you do this instead of cooking on the skillet, or did you pressure cook them first and then add them to the skillet?
@karijo what do you set your instapot on for the steak? Also then after you cook the steak in the instapot then you added it to the potatoes? I have just the regular nothing fancy instapot and not familiar with it much…lol… thank you so much ? in advance.
This is the only way I will every cook this recipe and I have and it’s so very tender and flavorful!!!
I love this idea!! Thanks!
Needs way more than 3 minutes to cook these potatoes.
Came to say same. I am making this now and going on 12min (with lid on) and still not fork tender.
Its looking delicious. Thanks for sharing with us.
Can you use the dried spices instead of the chopped fresh you specify to use with the potatoes? Thank you!
I used dry and it perfect! I actually think fresh wouldn’t be enough flavor
We had this for dinner tonight. YUM!!! It did take closer to 25 minutes for the potatoes to cook. I also added another minced clove of garlic to the final tablespoon of butter that’s used to cook the steak. Excellent flavors! We had a salad and rolls. I saved a piece of my roll to absorb the garlic butter that was left on my plate. Again, YUM!!
Hi, I cooked this meal tonight and it was so tasty except I didn’t have much gravy/sauce so it was a bit dry. Any tips on how to improve it.
Thanks
Rell
I made this last weekend and it was so fast and easy to make! I made it in a regular pan since I don’t have a cast iron and it cooked up just fine! Delicious! Definitely going in my recipe box.
Wow! This was a very fine meal. My only adjustment was to steam the potatoes for 5 minutes. I don’t have the best of luck cooking raw potatoes in a skillet without them falling apart. My husband is already looking forward to leftovers and I plan to make these for company soon. Thanks for the FABULOUS recipe.
Try using white potatoes- they don’t fall apart like russet or red ones do
Hi Alyssa.. My name is Mìchele. Today I came across a) Recipe for Garlic Butter. S+teak Bites with Potatoes. I would like to make it this week but I need a couple off questions answered first. First, if I decided. to grill them In foil, also should ! Spray the foil with before adding potatoes? Also, could I put a couple corn on the cobs on the grill or carrots and corn the oven packets?
Thank you, Michele
..
NAME
Hi, I just made this tonight…thank you for a delicious recipe! It’s super easy to make for a weeknight meal. The sirloin and potatoes cook quickly so just make sure to stay on top of that. I made a side of roasted brussel sprouts with bacon to complete the meal.
Is it possible to make this without a cast iron skillet?
Yes, let me know how it turns out!
the potatoes look to be wedges..not slices.does it take longer to cook?
Yes, it will take a little longer to bake.
It doesn’t say anything about baking?
It is a skillet dish. You are welcome to bake it if you would like but the preferred method of cooking is on top of the stove.
I made this tonight, it was delicious. I used home grown sirloin steak. After cooking the potatoes I decided to sauté a package of green beens in the juices adding 1/2 tbsp of butter. I thawed the green beans for 2 mins. and then browned them in the skillet and put on plate with potatoes before doing the beef. Turned out great!
looks good
This dish looks yummie! Question: Steak Bites… your receipes show what seems to be a pretty quick cook time for the steak. I tend to avoid steak because it can be tough or hard to chew. How can I prepare steak (and steak bites) so that they do indeed “melt in your mouth” and aren’t hard to chew? Is there some pre-prep procedure I could do?
I like to use a meat thermometer to get the perfect temperature for tenderness. You will want to not over cook it. Hope that helps! XOXO
Cut the steak cross grain also helps- always in any dish- any meat
Love love loved this recipe! I used tenderloin cut from Aldis I added sour cream to my plate to dip potatoes in. Next time i will sauté mushrooms in dry wine add a splash of Worcester or A 1sauce dip to round out the dish. Oh yum this was great !! Thanks.
if you tenderize your sirloin first that will make it not tough or hard to chew
Be sure to use sirloin of tenderloin. It shouldn’t be tough.
This is a great recipe but steak can be terribly expensive and tough or hard to chew if not cooked properly. So – I changed the cooking method and the steak to stew beef. I cooked it in my Power Pro XL Pressure cooker. I browned the potatoes and the beef in the butter. Then added the rest of the ingredients but I also added 1/4 cup of water with a 1 teaspoon of Better than Bouillon base mixed into it. Locked down the lid and cooked it for 5 minutes. Did a natureal release for 10 minutes. Scouped out the potatoes and meat and then poured the remaining sauce over it. Yum and the beef was very tender.
Great idea!! Would you say the meat was very tender?!
Jennifer, re-read the last sentence above.
I made the creamy garlic and mushroom steak bites over rice.
It was delicious!!
When the steak is cubed and cooked to brown, and set aside until the cream sauce was done, I added steak back into iron skillet with sauce and cooked only a few minutes more. I used T_bone steak instead of sirloin and it was super tender!! Not chewy and cooked perfectly.
Great recipe!!
I dont have a cast iron skillet! Will a regular non stick frying pan work as well?
Yes, a skillet will work well it may not caramelize the best or create that thick crust on outside.
After cutting the steak across the grain, toss with baking soda then leave it on for 15 minutes then rinse with cool water. I have tried this multiple times and every time the steak becomes super soft
If you use the baking soda truck, be sure to rinse the meat well… I tried it on New York strip (which prob didnt need it) but I didn’t rinse the meat enough and you could taste the baking soda even after cooking in butter & garlic… ☹️..
I used tenderloin and cut very thin as opposed to instructions, marinated in virgin olive oil with tastefully simple season salt and seasoned pepper for 30 minutes at room temperature Made a big difference in tenderness of steak