Garlic Butter Steak Bites (Printable)

Juicy steak bites and crispy potatoes in a flavorful garlic butter sauce, ideal for a hearty spring dinner.

# What You'll Need:

→ Steak Bites

01 - 1.25 pounds sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 0.5 teaspoon smoked paprika

→ Potatoes

05 - 1.5 pounds baby Yukon Gold potatoes, quartered
06 - 2 tablespoons olive oil
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

09 - 4 tablespoons unsalted butter
10 - 5 cloves garlic, minced
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 teaspoon fresh thyme leaves
13 - 0.5 teaspoon crushed red pepper flakes
14 - Zest of 1 lemon

# How-To Steps:

01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add quartered potatoes in a single layer and season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Cook for 12 to 15 minutes, turning occasionally, until golden brown and tender. Transfer to a plate and keep warm.
02 - Pat steak cubes dry with paper towels. Season evenly with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - Increase skillet heat to high and add 1 tablespoon butter. Working in batches to avoid overcrowding, sear half the steak bites for 2 minutes without moving, then flip and sear 1 to 2 minutes until browned but still juicy. Transfer to a plate and repeat with remaining steak bites, adding more butter as needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Return steak bites and potatoes to the skillet. Add parsley, thyme, crushed red pepper flakes, and lemon zest. Toss all ingredients to coat thoroughly in garlic butter sauce for 1 to 2 minutes.
06 - Transfer to a serving platter. Garnish with additional parsley and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • The steak stays buttery-tender while the potatoes get crispy edges that make you reach for seconds without thinking.
  • It looks fancy enough for company but honest enough that you won't stress about plating—just tumble it onto a platter and let the golden-brown tell the story.
02 -
  • Never skip the single layer part when searing—crowded steak cubes steam instead of sear, and steamed steak tastes like regret.
  • Pat your steak completely dry before it hits the pan, because any surface moisture turns to steam and prevents browning, which I learned the hard way the first time I rushed this step.
03 -
  • Use a meat thermometer if you're nervous—pull the steak at 130°F for medium-rare, and remember it'll cook a tiny bit more while resting.
  • Brown your butter separately if you want to take this from great to unforgettable, letting it sit in a small saucepan until it smells toasty before pouring it over at the end.
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