
Butter Steak Bites with Garlic Herb Potatoes is my shortcut to a steakhouse-worthy meal without the hassle or hefty price tag. I created this combo on a night when I craved comfort but needed something impressive for a quick date night at home. The potatoes roast up crispy and golden while you sear tender cubes of steak in garlicky, herby butter—and loved by everyone at my table.
I first pulled this off when I was pressed for time and craving something special. It turned into one of those dishes my family now requests often for both celebrations and regular nights in.
Ingredients
- Sirloin steak: Cubes of sirloin deliver that classic beefy bite with a tender texture. I look for marbling and trim off any big chewy bits before cutting
- Unsalted butter: Soft and creamy, this is the secret to a rich pan sauce and keeps the flavors balanced. Choose high-quality if you can
- Fresh garlic: Aromatic and bold, freshly minced garlic infuses both the potatoes and the steak with classic steakhouse taste
- Fresh rosemary: Piney and herbaceous, fresh rosemary stands out without overwhelming. Look for vibrant green sprigs for freshness
- Thyme: Adds a soft floral earthiness to balance the bold herbs. Fresh is best but dried can work in a pinch
- Baby potatoes: Naturally creamy inside and get deliciously crispy skins without peeling. Choose potatoes similar in size for even roasting
- Olive oil: Helps crisp up the potatoes and lets the herb flavors shine. Go for extra-virgin if possible
- Salt and pepper: The magic in any good meal. Season everything well at each step for a dish that truly pops
Instructions
- Start the Potatoes:
- Wash baby potatoes well and halve them. Toss with olive oil, salt, pepper and half the herbs. Spread cut-side down on a parchment-lined baking sheet for maximum crunch. Roast at 400°F
- Roast and Flip:
- Roast potatoes for 25 to 30 minutes flipping once midway through. This ensures both sides get crispy brown edges and a fluffy inside
- Prep Steak and Herbs:
- While potatoes bake cut sirloin steak into even cubes. Mince garlic and chop remaining rosemary and thyme. Pat steak dry and season all sides generously with salt and pepper for that perfect sear
- Make Garlic Herb Butter:
- Heat a large skillet over medium-high. Melt butter and add minced garlic and herbs. Let it sizzle for about a minute until fragrant but not browned
- Sear Steak Bites:
- Add the seasoned steak cubes to the hot pan in a single layer. Sear without moving for about 3 to 4 minutes then flip and cook another 3 to 4 minutes for a medium-rare finish. Do not overcrowd the pan for best browning
- Rest and Serve:
- Transfer the steak bites to a plate and let them rest for a minute or two. Pile them alongside your hot crispy potatoes and drizzle everything with that extra garlic herb butter from the pan

The scent of fresh rosemary sizzling in butter always transports me back to the first time I made this for my husband—it felt like bringing a steakhouse table into our tiny kitchen. Our kids now ask for extra garlicky butter drizzle because it brings the whole meal together.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days. Let everything cool before sealing so potatoes stay crisp. For reheating steak a gentle skillet over low heat keeps the bites from drying out while the potatoes crisp well in a 350°F oven for several minutes.
Ingredient Swaps
If sirloin is unavailable top sirloin or strip steak work well. Swap rosemary or thyme for herbs like parsley or oregano if you prefer. Yukon gold potatoes can replace baby varieties for similar creaminess just cut into uniform chunks.
Serving Suggestions
This recipe feels just right on its own but I love adding a crisp green salad tossed in lemon or a pile of steamed green beans. For a heartier meal try a crusty baguette to soak up every drop of garlic butter.
Seasonal Variations
Swap in fingerling or red potatoes during fall for deeper flavors. Try adding sauteed mushrooms with the steak for a woodsy touch. Fresh chives or tarragon can brighten things up in the spring.

The first time I tried this recipe was a rushed weeknight and we ate it perched at the kitchen counter. Now we save it for movie nights and family Sundays when everyone can linger together.
Common Questions About the Recipe
- → What cut of steak works best for this dish?
Sirloin is ideal for its balance of tenderness and flavor, but ribeye or strip steak also shine when cut into bites.
- → Can I use dried herbs if fresh aren't available?
Yes, substitute one-third the amount of dried rosemary and thyme for a similar aromatic profile in the butter sauce.
- → How do I achieve crispy potatoes?
Roast halved baby potatoes cut-side down at 400°F, flipping halfway through, for crispy exteriors and fluffy centers.
- → What is the best way to reheat leftovers?
Reheat steak bites gently in a skillet and crisp potatoes in the oven, or microwave everything covered to retain moisture.
- → Can I make this meal ahead of time?
Potatoes can be roasted in advance and rewarmed. Steak is best cooked fresh for ideal tenderness and juiciness.