Flavorful garlic butter steak bites and potatoes are what I make when I want steakhouse comfort without setting the table like it is a weekend. The potatoes get browned and creamy inside, the steak stays juicy, and the garlic butter pulls everything together in the last few minutes.
The order matters. Potatoes need a head start, while steak bites need hard heat and a short cook. Keep those two things straight and this skillet comes out rich, crisp-edged, and ready in about 40 minutes.
The Steakhouse Skillet Lineup
Choose ingredients that can handle high heat. A tender steak cut, waxy potatoes, fresh garlic, and real butter give you the best texture without much fuss.
Juicy steak bites and golden potatoes tossed in garlic herb butter for a hearty one-skillet dinner.
Ingredients
- For the steak
- 1 1/2 lb (680 g) sirloin steak, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- For the potatoes
- 1 1/2 lb (680 g) baby gold potatoes, quartered
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the garlic butter
- 4 tablespoons (56 g) unsalted butter
- 5 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
1. Season the steak: Pat the steak cubes dry. Toss with salt, pepper, smoked paprika, and 1 tablespoon olive oil. Let sit while you start the potatoes.
2. Cook the potatoes: Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add the potatoes cut side down, season with salt and pepper, and cook for 6 minutes without moving much.
3. Tenderize the centers: Stir the potatoes, cover the skillet, and cook for 6-8 minutes more until fork-tender. Uncover and cook 2 minutes to crisp again, then transfer to a plate.
4. Sear the steak: Return the skillet to medium-high heat. Add steak in a single layer and sear for 1-2 minutes per side until browned. Work in batches if needed.
5. Make the garlic butter: Lower the heat to medium-low. Add butter, garlic, rosemary, thyme, and red pepper flakes. Stir for 30-60 seconds until the garlic smells fragrant but has not browned.
6. Finish the skillet: Return the potatoes to the skillet and toss with the steak in the garlic butter. Remove from heat, add parsley and lemon juice, then adjust salt and pepper before serving.