Why You’ll Love This Recipe
If you love steak but want a faster and easier way to prepare it, this recipe is a game-changer. The steak is cut into bite-sized pieces for quick cooking, and the garlic butter adds an irresistible richness. Paired with tender, golden potatoes, it’s a complete meal made in one pan, making cleanup a breeze. The combination of herbs and butter brings a depth of flavor that will have you coming back for more.
Ingredients
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2 tablespoons ghee or butter, divided
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1 tablespoon olive oil
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1 pound Yukon gold potatoes, diced
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4 garlic cloves, minced
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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½ teaspoon sea salt
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¼ teaspoon ground black pepper
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1 pound sirloin steak, cut into bite-sized cubes
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Fresh parsley, chopped for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prep: Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of ghee to the pan.
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Cook the potatoes: Once the ghee melts, add the potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over them. Cook for 2-3 minutes before stirring. Stir the potatoes occasionally and cook for 6-8 minutes until golden brown and fork-tender. Remove the potatoes and any browned bits from the pan and set aside.
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Sear the steak: Increase the heat to medium-high and add the remaining ghee to the pan. Once melted, add the steak pieces, seasoning with salt and pepper. Cook for at least 2 minutes before stirring to get a good sear. Continue cooking for 1-2 more minutes until golden brown.
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Combine: Add the cooked potatoes back into the skillet, stir to combine, and adjust seasoning to taste. Top with freshly chopped parsley and serve.
Servings and Timing
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Servings: 4
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Prep time: 5 minutes
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Cook time: 15 minutes
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Total time: 20 minutes
Variations
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Potato alternatives: If Yukon gold potatoes aren’t available, you can substitute with small red potatoes or fingerling potatoes.
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Steak alternatives: This recipe works with any tender cut of beef like strip steak, ribeye, or beef tenderloin.
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Herb swap: Feel free to swap thyme and oregano for rosemary, basil, or fresh parsley.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in a skillet over low heat for a few minutes or in the microwave until warm.
FAQs
What are steak bites made of?
Steak bites are simply small cubes of beef, usually from tender cuts like sirloin, strip steak, or ribeye. They’re cooked quickly in a hot pan to preserve their juiciness.
What type of steak is best for steak bites?
Tender cuts like sirloin, strip steak, ribeye, or beef tenderloin work best. These cuts stay juicy even when cooked at high heat for a short time.
How do I get the best sear on my steak?
Use a hot skillet and make sure not to overcrowd the pan. Give the steak time to sear without stirring too early for the best results.
Can I make this dish dairy-free?
Yes, simply use ghee instead of butter to make it dairy-free and paleo-friendly.
Can I use frozen potatoes?
Fresh potatoes will give the best texture, but frozen potatoes can work if necessary. Make sure to cook them thoroughly to ensure they’re crispy.
How do I make sure the potatoes are crispy?
Cook the potatoes in a single layer and stir them frequently to ensure even browning. Using a cast iron skillet helps achieve that crispy texture.
Can I make this recipe ahead of time?
This recipe is best served fresh, but you can prep the ingredients ahead of time by chopping the potatoes and steak and storing them in the fridge.
How can I make this recipe spicier?
Add red pepper flakes or a pinch of cayenne pepper to the seasoning mix for a spicy kick.
Can I use a different cooking oil?
Yes, you can use any oil with a high smoke point, like avocado oil, instead of olive oil.
Can I add vegetables to this dish?
Yes, you can add vegetables like bell peppers, mushrooms, or onions for extra flavor and texture.
Conclusion
Garlic Butter Steak Bites and Potatoes is an easy and flavorful meal that’s perfect for busy nights when you crave something hearty. With minimal prep and maximum flavor, this dish will quickly become a favorite in your weekly dinner rotation. The combination of tender steak and crispy potatoes, all finished with a garlic butter sauce, is simply irresistible. Enjoy!
Garlic Butter Steak Bites and Potatoes
If you love steak but want a faster and easier way to prepare it, this recipe is a game-changer. The steak is cut into bite-sized pieces for quick cooking, and the garlic butter adds an irresistible richness. Paired with tender, golden potatoes, it’s a complete meal made in one pan, making cleanup a breeze. The combination of herbs and butter brings a depth of flavor that will have you coming back for more.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Servings: 4
Ingredients
2 tablespoons ghee or butter, divided
1 tablespoon olive oil
1 pound Yukon gold potatoes, diced
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 pound sirloin steak, cut into bite-sized cubes
Fresh parsley, chopped for garnish
Instructions
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Prep: Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of ghee to the pan.
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Cook the potatoes: Once the ghee melts, add the diced potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over them. Cook for 2-3 minutes before stirring. Stir the potatoes occasionally and cook for 6-8 minutes until golden brown and fork-tender. Remove the potatoes and any browned bits from the pan and set them aside.
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Sear the steak: Increase the heat to medium-high and add the remaining ghee to the pan. Once melted, add the steak pieces, seasoning with salt and pepper. Cook for at least 2 minutes before stirring to get a good sear. Continue cooking for 1-2 more minutes until golden brown.
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Combine: Add the cooked potatoes back into the skillet, stir to combine, and adjust seasoning to taste. Top with freshly chopped parsley and serve.
Notes
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Potato alternatives: If Yukon gold potatoes aren’t available, you can substitute with small red potatoes or fingerling potatoes.
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Steak alternatives: This recipe works with any tender cut of beef like strip steak, ribeye, or beef tenderloin.
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Herb swap: Feel free to swap thyme and oregano for rosemary, basil, or fresh parsley.
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