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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. Cook everything in a cast iron skillet for caramelized edges and a quick 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: 730
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb sirloin steak Cut into 1-inch cubes.
Potatoes
  • 1.5 lb baby potatoes Halved.
Cooking fats
  • 3 tbsp vegetable oil Divided.
  • 5 tbsp butter Divided.
Aromatics
  • 6 garlic cloves Minced.
  • 1 tbsp fresh rosemary Chopped.
  • 1 tbsp fresh thyme leaves Leaves only.
Seasoning and garnish
  • 0.25 salt To taste.
  • 0.25 cracked black pepper To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Parboil the potatoes
  1. Boil the halved baby potatoes in salted water for 8 minutes until just barely fork-tender, then drain.
  2. Keep the potatoes drained and ready so they can crisp quickly in the skillet.
Sear potatoes
  1. Heat 2 tablespoons of vegetable oil in a large cast iron skillet over high heat, add the potatoes, and sear until golden and crispy on each side, about 3 to 5 minutes per side.
  2. Season with salt and cracked black pepper, then remove the potatoes from the skillet.
Sear steak bites
  1. Season the steak cubes generously with salt and cracked black pepper, then add the remaining vegetable oil to the skillet.
  2. Sear the steak bites in batches for 2 minutes per side until deeply browned, then transfer as you finish each batch.
Make garlic herb butter and combine
  1. Reduce the heat to medium, add the divided butter, garlic, rosemary, and thyme, and cook for 1 minute.
  2. Baste the steak bites with the garlic herb butter as the aromatics cook.
  3. Return the potatoes to the skillet and toss everything together until the potatoes and steak are coated and glossy.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For extra caramelized edges, don’t crowd the pan when searing the steak—work in batches so the surface browns instead of steams. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because potatoes lose their crispness. For a lower-fat option, use half the butter and add a splash of reserved beef juices while tossing.