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Garlic Steak Bites and Potatoes

Garlic steak bites and potatoes with crispy golden potato cubes and deeply browned steak, all tossed in a garlic herb butter in a cast iron skillet. High-heat searing plus a quick butter-garlic basting step creates caramelized edges on every bite.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Garlic herb steak and potato skillet
  • 1.5 lb sirloin steak Cut into 1-inch cubes.
  • 1.5 lb baby potatoes Halved.
  • 3 tbsp vegetable oil Divided, use 2 tbsp for potatoes and 1 tbsp for steak (plus as needed for batch searing).
  • 5 tbsp butter Divided; use 1 tbsp with aromatics and reserve to finish basting/tossing.
  • 6 clove garlic Minced.
  • 1 tbsp fresh rosemary Chopped.
  • 1 tbsp fresh thyme Thyme leaves.
  • 1 salt To taste; use for salted potato water and final seasoning.
  • 1 cracked black pepper To taste; season potatoes and steak bites.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Parboil and prep potatoes
  1. Boil the halved baby potatoes in salted water for 8 minutes until just barely fork-tender, then drain.
  2. Heat 2 tablespoons vegetable oil in a large cast iron skillet over high heat.
  3. Add the potatoes and sear until golden and crispy on each side, seasoning with salt and cracked black pepper, then remove.
Sear steak bites
  1. Season the sirloin steak bites generously with salt and cracked black pepper.
  2. Add the remaining vegetable oil to the skillet, then sear steak bites in batches for 2 minutes per side until deeply browned.
Garlic herb butter and toss
  1. Reduce heat to medium, add butter, garlic, rosemary, and thyme, and cook for 1 minute while basting the steak bites with the butter.
  2. Return the crispy potatoes to the skillet and toss everything together in the garlic herb butter until coated.
  3. Garnish with fresh parsley and serve immediately.

Notes

Pro tip: Don’t overcrowd the steak when searing—batching keeps the crust deep and helps the garlic butter cling to hot, rough edges. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium to re-crisp the potatoes. Freezing isn’t recommended because potatoes soften. For a lower-carb option, swap baby potatoes for halved baby turnips or cauliflower florets and extend searing by a few minutes.