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Garlic Butter Herb Steak Bites with Potatoes are a simple meal full of tender garlic herb melt in your mouth steak with potatoes. This is a meal that the entire family will love!
We love steak at our house, so this Brown Sugar Garlic Flank Steak, these delicious Grilled Steak Fajita Skewers, and these classic Creamy Garlic Steak Bites with Mushrooms are some of our favorite steak go-to recipes!
Garlic Butter Herb Steak Bites with Potatoes
My steak-loving son is always begging for steak every single week. He loves steak and potatoes, and I love easy meals, so it is a win-win situation! This meal is so delicious, though, that everyone loves it, even those who normally prefer chicken or pork.
These small steak bites are covered with a delicious buttery garlic herb sauce that brings the most delicious flavor. It makes my mouth water just thinking about it! Plus, this is a one-skillet meal which means that since everything is cooked in the same pan, you get a blend of all of the flavors all at once. Trust me because this isn’t a recipe that you want to miss!
Ingredients in Steak Bites
These garlic butter herb steak bites pack a punch with the flavor, and yet achieving that delicious taste is so easy! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Olive Oil: You will cook the steak and potatoes in this.
- Butter: I used unsalted butter in this recipe.
- Yukon Gold Potatoes: Once you slice these up into quarters, then they will be the perfect size to complement the steak bites.
- Garlic Cloves: You can use minced garlic if you don’t have fresh garlic cloves on hand. 1/2 teaspoon equals about 1 clove of garlic.
- Dried Thyme, Rosemary, and Oregano: These dried herbs bring together a delicious aroma of flavors.
- Sirloin Steaks: The better the cut of steak, the better your meat will turn out!
- Salt and Pepper: These enhance all of the flavors in the steak bites.
Let’s Make Garlic Herb Butter Steak Bites
- Cook the Potatoes: Heat a large cast iron skillet over medium-high heat and then add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir, and cook an additional 3 minutes until fork tender. Remove and set aside on a plate.
- Add Steak: Turn the skillet to high heat. Add the steak bites. Let the steak sear for a minute, and then continue to stir the steak until they are golden brown.
- Garnish: Top the steak with fresh chopped herbs (optional).
Do I have to use Sirloin Steak?
No! You can use other steaks in this garlic herb and butter steak bite recipe. You can substitute with a tenderloin, or New York strip steak.
Storing Leftovers
These garlic herb and butter steak bites make delicious leftovers, and I love having them for lunch or dinner the next day! You can store leftover steak bites in an airtight container in your fridge for 2-3 days. Then, when you are ready to reheat them, cook them in a skillet on low until they are heated through.
Sides to Go With It
If you are looking for a few sides to go with these delicious steak bites, I have som ideas for you! I always love adding in some bread or extra veggies or a salad. You can’t go wrong turning this meal into a delicious feast!
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Garlic Butter Herb Steak Bites with Potatoes
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 pound Yukon gold potatoes, sliced about 1/2 inch in thickness
- 3 garlic cloves, minced
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 1 teaspoon oregano, chopped
- 1 1/4 pounds sirloin steaks, cut into 1 inch cubes
- salt and pepper
Instructions
- Heat a large cast iron skillet over medium-high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir, and cook for an additional 3 minutes until fork tender. Remove and set aside on a plate.
- Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute, and then continue to stir the steak until they are golden brown.
- Top the steak with fresh chopped herbs.
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
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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