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Garlic Butter Steak Bites and Potatoes

This one-pan recipe features tender steak bites and crispy potatoes, all coated in a rich garlic herb butter, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 1 Tablespoon olive oil
  • 4 Tablespoon unsalted butter or ghee, divided
  • 1 lb yukon gold potatoes cut into 1/2-inch cubes
  • 6 cloves garlic minced, divided
  • 2 teaspoons fresh thyme chopped, divided
  • 2 teaspoons fresh rosemary chopped, divided
  • 1/2 teaspoon Kosher salt
  • to taste pepper
For the Steak Bites
  • 1 1/2 pounds sirloin steaks cut into 1-inch cubes

Method
 

Cooking the Potatoes
  1. Add the olive oil and 1 Tablespoon of butter to a large cast iron skillet over medium-high heat.
  2. Once the skillet is hot, toss in the potatoes and let them cook undisturbed for 1-2 minutes to create a crust.
  3. Continue cooking for 5-6 minutes or until the potatoes are golden brown and fork-tender.
  4. Add 3 cloves of garlic, 1 teaspoon each of rosemary and thyme, and salt and pepper to taste. Cook for another 1-2 minutes until the garlic is soft and fragrant.
  5. Remove the potatoes and place them on a separate plate or paper towel.
Cooking the Steak Bites
  1. Turn the skillet to high heat and add the remaining 3 Tablespoons of butter.
  2. Add the steak bites to the skillet and let them sear for 1-2 minutes without stirring.
  3. After the steak bites develop a nice crust, stir in the remaining garlic and cook until golden brown and cooked through (135°F), about 1-2 more minutes.
  4. Toss in the remaining herbs, then tilt the skillet so the butter and herbs run to one side.
  5. Use a spoon to scoop up the herb butter and pour it over the steak bites.
  6. Add the potatoes back in with the steak and stir well. Serve right away.

Notes

For a pop of color, serve these steak bites over a bed of mixed greens. You can keep leftovers in the fridge for about 3-4 days in a sealed container, or freeze for up to 3 months. Reheat in a skillet over low heat.