
Garlic Butter Steak Bites and Potatoes brings together tender, juicy steak pieces with crisp, golden potatoes all coated in a rich garlic butter sauce. This dish is perfect for those nights when you want something comforting yet simple to prepare, combining bold steakhouse flavors with home-cooked ease. You end up with bites that are both crispy and succulent, making every forkful deeply satisfying whether it’s a casual dinner or a special occasion meal.
I first made this on a busy weeknight and it instantly became a favorite. Now it’s one of those dishes my family asks for when they want something flavorful but fuss free.
Ingredients
- Sirloin steak: choose wellmarbled pieces for juicy, tender bites that cook quickly when cut small
- Baby potatoes: their skins get wonderfully crispy while the insides stay creamy and soft
- Butter: divided through the recipe to build layers of flavor and help create a silky finish
- Olive oil: helps crisp potatoes and prevents butter from burning during cooking
- Garlic: fresh cloves provide warming pungency that’s key to the sauce
- Dried thyme: adds subtle earthiness to balance richness
- Dried rosemary: offers a fragrant piney note that deepens the savory profile
- Salt and pepper: essential seasonings to enhance all the ingredients
- Fresh parsley: brightens the dish with color and fresh herbal notes
Instructions
- Sauté the Potatoes Until Golden:
- Heat a large skillet over medium heat then add one tablespoon of butter with some olive oil. When melted and shimmering add the halved or quartered baby potatoes. Season generously with salt, pepper, dried rosemary, and thyme. Let them sit undisturbed periodically so they develop deep golden crisp edges. Stir occasionally and cook for 10 to 12 minutes until fork tender and beautifully browned. Remove the potatoes and keep warm.
- Sear the Steak Bites:
- In the same pan add another tablespoon of butter. Spread the sirloin steak pieces in a single layer working in batches if needed to avoid overcrowding. Sprinkle with salt and pepper. Sear each side for about 2 to 3 minutes until wellbrowned and cooked to your liking. Transfer steak to the plate with the potatoes.
- Make the Garlic Butter Sauce:
- Lower the heat slightly then melt the last tablespoon of butter in the skillet. Add the minced garlic and stir constantly for about a minute until the garlic just turns golden and fragrant. The aroma will fill your kitchen with that unmistakable inviting scent.
- Toss It All Together:
- Return the steak bites and potatoes to the pan. Gently toss everything so the hot garlic butter coats all the pieces evenly. Let the flavors mingle for a minute before turning off the heat. Finish with a sprinkle of fresh parsley and serve immediately.

I especially love the way fresh garlic transforms this dish. When it hits the butter and starts to turn golden that deep smell always takes me back to family dinners filled with laughter and good food. These steak bites with potatoes feel like a cozy restaurant meal in the comfort of your home.
Storage Tips
Cool leftovers fully before storing in an airtight container to maintain texture. Refrigerate for up to three days. Reheat in a skillet to crisp the potatoes back up and warm the steak without drying it.
Ingredient Substitutions
Ribeye or strip steaks work beautifully if you want a bit more marbling and richness. Vegan butter or all olive oil can replace butter for a dairy free version though expect a flavor shift.
Serving Suggestions
Serve with a simple green salad or steamed green beans to balance the richness. Warm bread or dinner rolls are perfect for sopping up extra garlic butter sauce. For a brunch twist top with a poached egg.

These garlic butter steak bites with potatoes are an easy flavorful weeknight winner. Serve immediately to enjoy the crisp potatoes and juicy steak at their best.
Common Questions About the Recipe
- → Can I use a different cut of steak?
Yes, ribeye or strip steak work well, but choose well-marbled cuts for optimal tenderness and flavor.
- → How do I ensure the potatoes get crispy?
Pat potatoes dry and give them enough space in the skillet, letting them cook without stirring for a golden crust.
- → What kind of skillet is best for cooking?
A large, heavy-bottomed skillet like cast iron or stainless steel helps achieve even browning and a good sear.
- → Can this dish be made dairy-free?
Yes, vegan butter alternatives or extra olive oil can replace butter with slight flavor changes.
- → Should I peel the baby potatoes?
No, leaving the thin skins on helps achieve crispiness and adds extra flavor and nutrients.