Protein Banana Muffins
GF
GR
DF
EF
NF
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This garlic butter steak bites and potatoes recipe is easy to make and cooks up in under 20 minutes! The steak bites are incredibly tender and the potatoes get beautifully golden brown right in the pan.
This post may contain affiliate links. Please read our disclosure policy.
This garlic butter steak bites and potatoes recipe is easy to make and cooks up in under 20 minutes! The steak bites are incredibly tender and the potatoes get beautifully golden brown right in the pan.
I love steak. But, I don’t cook steak all that often because it’s a little more involved. The solution? Steak bites!
I make stir fry dishes most weeknights, including my Healthy Beef and Broccoli Stir Fry and Salmon Stir Fry. But, I really wanted to experiment with new ways to cook steak in the skillet. Turns out, it’s very easy to cook juicy and tender steak bites in a matter of minutes! It’s now become my favorite way to make steak because it’s fast and the searing is foodproof.
While the ingredients are simple, this recipe is insanely delicious because of two additions: garlic and butter. If you’re sensitive to lactose, use ghee instead of butter. I’m confident you’re going to love this garlic butter steak bites and potatoes recipe as much as I do. It’s become a regular one-pan weeknight meal for us and the kids love it!
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What are Steak bite made of ?
Steak bites are simply small cubes of beef, typically from sirloin steak or strip steak. Cutting steak into smaller pieces allows it to cook up quickly while still remaining juicy and tender. Steak bites are typically cooked in a skillet until seared and golden.
Which type of steak is better for stike bites ?
Steak bites are simply small cubes of beef, typically from sirloin steak or strip steak. Cutting steak into smaller pieces allows it to cook up quickly while still remaining juicy and tender. Steak bites are typically cooked in a skillet until seared and golden.
what size skillet should I use ?
For steak bites, it’s best to use a large 10-inch or 12-inch skillet so the potatoes and steak bites aren’t overcrowded. Overcrowding the pan will result in undercooked or overcooked steak and potatoes. A cast iron skillet is best because it works great for high heat searing, and allows the potatoes to get crispy.
I’m Noelle, a Nutritional Therapy Practitioner, personal trainer, author, and podcaster. I love helping people improve their physical and mental health with easy to understand health articles, and delicious recipes made with nourishing ingredients. Pull up a seat, you’re welcome at this table!
Recipe Key
Gluten Free
GF
Grain Free
GR
Dairy Free
DF
Egg Free
EF
Low Carb
LC
Nut Free
NF
Paleo
P
Vegetarian
V
Simple Ingredients
There are just a few simple ingredients you’ll need to make this steak bites and potatoes recipe. The ingredients are fresh and gluten free:
- Ghee or butter, divided
- Olive oil
- Yukon gold potatoes
- Garlic cloves
- Thyme
- Oregano
- Sea salt
- Ground black pepper
- Sirloin steak
- Parsley
Recipe Variations
- Don’t have yukon gold potatoes? You can use any small potato varieties, including yellow, red, or fingerling potatoes.
- Any tender steak will work in this recipe, including sirloin steak, strip steak, beef tenderloin, or ribeye.
- You can use any other dried herbs in place of the thyme or oregano, including rosemary, basil, or parsley.
How to Make Garlic Butter Steak Bites and Potatoes
- Prep: Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of the ghee to the pan.
- Cook the potatoes: Once the ghee is melted, add the potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over top of the potatoes in the pan. Cook for 2-3 minutes before stirring the potatoes. Stir the potatoes and cook until they are golden brown and fork tender, about 6-8 minutes. Stir frequently, about every minute, to prevent sticking. Remove the potatoes and the browned bits from the pan and set aside.
- Sear the steak: Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan. Once melted, add the steak pieces and season with a dash of salt and pepper. Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Stir and continue to cook until golden brown, about 1-2 minutes.
- Combine: Add the potatoes back to the pan and stir to combine. Add more salt and pepper to taste. Top with freshly chopped parsley. Serve and enjoy!
Recipe FAQs
What are Steak bite made of ?
Steak bites are simply small cubes of beef, typically from sirloin steak or strip steak. Cutting steak into smaller pieces allows it to cook up quickly while still remaining juicy and tender. Steak bites are typically cooked in a skillet until seared and golden.
Which type of steak is better for stike bites ?
Steak bites are simply small cubes of beef, typically from sirloin steak or strip steak. Cutting steak into smaller pieces allows it to cook up quickly while still remaining juicy and tender. Steak bites are typically cooked in a skillet until seared and golden.
what size skillet should I use ?
For steak bites, it’s best to use a large 10-inch or 12-inch skillet so the potatoes and steak bites aren’t overcrowded. Overcrowding the pan will result in undercooked or overcooked steak and potatoes. A cast iron skillet is best because it works great for high heat searing, and allows the potatoes to get crispy.
Cooking Tips
- You can use other small potato varieties in this recipe, including yellow, red, or fingerling potatoes.
- Cut the potatoes small and even. It will help them cook up quickly.
- A cast iron pan is best for getting the potatoes crisp and the steak golden.
- Fight the urge to disturb the meat. Let the steak pieces sear and get golden before stirring.
- Use a splatter screen when searing the meat to keep the mess to a minimum.
Storage and Freezing
TO STORE: Store any leftovers in the fridge in an airtight storage container for up to 5 days.
TO FREEZE: To freeze, let the mixture come to room temperature, then place the steak bites and potatoes in an airtight storage container or freezer safe zip-top storage bag. It will keep in the freezer up to three months. Let it defrost in the refrigerator before reheating.
TO REHEAT: For the best texture, I recommend reheating in the skillet with a little extra ghee added over medium heat until warm. You can also reheat it in the microwave in 15-20 second intervals until warm.
Serving Suggestions
Because this dish contains meat and garlic butter potatoes, it’s great on its own! If you’re looking for something extra to serve it with, I recommend going with a simple vegetable like roasted asparagus or a side salad. I also love to serve this with my Roasted Sheet Pan Veggies!
More Easy Dinners
recipe 2
Ingredients
Stir-fry:
- 1 lb salmon, cut into 1-inch cubes
- 2 tablespoons oil, divided
- 10 oz broccoli florets, trimmed and cut into even-sized pieces
- 1 large carrot, peeled and cut into matchsticks
- 1 red bell pepper, thinly sliced
- 1 small onions, peeled and thinly sliced
- Sea salt
- 2 tablespoons chopped scallions, optional for garnish
- Sesame seeds, optional for garnish
Instructions
- Marinate: In a medium bowl, combine all of the ingredients for the sauce. Add the salmon pieces to the bowl to marinate while you cook the vegetables.
- Saute: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until softened, about 1-2 minutes. Add the broccoli, carrots, and red bell pepper. Sprinkle with a pinch of sea salt and saute until tender, about 5-7 minutes. Remove and set aside.
- Cook: Add the remaining oil to the pan. Add the salmon pieces to the pan, leaving the sauce behind. If your salmon has skin, place the salmon flesh side down. Cook for 2-3 minutes undisturbed, then flip and cook an additional 2-3 minutes until slightly golden brown. The salmon should be just barely cooked through. Do not over cook.
- Combine: Add the remaining sauce and vegetables to the pan. Stir everything together carefully with a soft spatula until the sauce thickens and begins to bubble, about 2-3 minutes.
- Serve: Garnish with sesame seeds and green onions. Serve hot with rice or noodles.
Notes
- This recipe works best in a 12-inch pan. It leaves plenty of room for both the vegetables and salmon pieces to cook.
- You can use salmon with the skin on or off. The skin helps the salmon not flake when cooking, so I prefer skin on! If you’re not a fan of skin, you can ask the butcher to cut it off when you purchase it, or just slide it off after it cooks.
- Fresh or frozen salmon filets work for this recipe. Just thaw the salmon in the fridge before prepping.
- Do NOT overcook the salmon! When pan searing, let it barely cook through since it will continue to cook in the pan when you add the vegetables.
- If you like your vegetables a bit more tender, cook for an additional 2-3 minutes.
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