Garlic Butter Steak Bites and Potatoes is my go-to dinner when I want something impressive but don’t have hours to spend in the kitchen. I’ve perfected this recipe over countless weeknight dinners, and it never fails to satisfy those cravings for something hearty and flavorful. The combination of tender steak cubes and golden potatoes, all coated in aromatic garlic butter, creates a restaurant-quality meal in just minutes.

What’s in this Garlic Butter Steak Bites and Potatoes Recipe?

When I first tried making Garlic Butter Steak Bites and Potatoes, I was amazed at how just a handful of simple ingredients could create such big flavors. The magic happens when the steak juices mingle with the garlic-infused ghee and herbs. The potatoes soak up all that delicious flavor while maintaining their perfect texture—crispy outside and tender inside. It’s a one-skillet wonder that feels special enough for company but easy enough for a Tuesday night.

Ingredients

1 1/4 pounds small gold potatoes, quartered (about 1/2″ thick)
4 tablespoons ghee, divided
4 cloves garlic, minced
1 tablespoon rosemary, minced
2 tablespoons parsley, minced, plus more for garnish
1 1/4 pounds sirloin steak, cut into cubes against the grain (about 3/4-1″ thick)
Sea salt and black pepper to taste

Instructions

To soften the potatoes before cooking, place them in a microwave-safe bowl with about 1/4 cup of water. Microwave on high for 5-6 minutes or until barely fork tender.
Heat a large heavy skillet over medium-high heat and add 2 tablespoons of ghee. Once hot, add the potatoes and sprinkle with sea salt and pepper. Cook for about 2 minutes, stir, then cook another 4 minutes, stirring occasionally until golden brown and tender.
During the last minute of cooking the potatoes, push them to the side and add the garlic, rosemary, and parsley. Stir and cook until fragrant. Once done, remove the potatoes, garlic, and herbs to a bowl and cover with foil to keep warm.
Add the remaining 2 tablespoons of ghee to the skillet. You might need to cook the steak in batches to avoid overcrowding. Add the steak cubes and season well with salt and pepper. Cook over medium-high to high heat undisturbed for about 2 minutes, then stir and continue cooking until nicely browned, about 2 more minutes.
Toss the steak with the potatoes and top with additional fresh parsley. Serve right away and enjoy!

Variation Ideas

I love switching things up with this Garlic Butter Steak Bites and Potatoes recipe depending on what I have on hand. Sometimes I add sliced mushrooms when cooking the steak for an earthy flavor. Red pepper flakes give it a nice kick if you’re craving heat. You can also swap the potatoes for sweet potatoes or use different herbs like thyme or oregano instead of rosemary. For a complete meal in one pan, I throw in some asparagus or broccoli during the last few minutes of cooking.

How to Store and Reheat

When I make a big batch of Garlic Butter Steak Bites and Potatoes, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat with a splash of water or beef broth to keep everything moist. A quick 3-5 minute reheat usually does the trick. I avoid the microwave when possible as it can make the steak tough, but if you’re in a rush, use 50% power and heat in 30-second intervals.

How to Freeze

I’ve found that Garlic Butter Steak Bites and Potatoes can be frozen, though the texture of the potatoes changes slightly. To freeze, I let everything cool completely, then portion it into freezer-safe containers or bags. It keeps well for about 2-3 months. When I’m ready to enjoy it again, I thaw overnight in the refrigerator before reheating in a skillet with a bit of extra ghee or butter to refresh the flavors.

Serving Suggestions

When serving Garlic Butter Steak Bites and Potatoes, I like to keep things simple with a crisp green salad dressed with lemon and olive oil. A side of steamed or roasted vegetables like green beans or Brussels sprouts balances the richness. For special occasions, I might add a glass of bold red wine and some crusty bread to soak up that amazing garlic butter sauce. Sometimes I serve it over a bed of arugula, letting the warm steak and potatoes slightly wilt the greens.

Recipe Notes

Cutting the steak against the grain is crucial for tenderness. I look for the direction of the muscle fibers and slice perpendicular to them.
I use ghee because it has a higher smoke point than butter, but you can substitute with half butter and half olive oil.
Don’t overcrowd the pan when cooking the steak – it’s better to work in batches to get a good sear.
The microwave step for the potatoes is my secret to getting them perfectly cooked in less time. Don’t skip it!
For extra flavor, I sometimes add a splash of Worcestershire sauce to the steak while cooking.

FAQ

Can I use butter instead of ghee?
Yes! I sometimes use regular butter, but I watch it carefully since it burns more easily than ghee. For best results, use a mixture of butter and olive oil.

What other cuts of steak work well?
I’ve made this with ribeye, strip steak, and tenderloin with great results. Just make sure to adjust cooking time based on your preferred doneness and the cut you’re using.

Can I make this ahead of time?
While it’s best fresh, I’ve prepared the potatoes ahead and partially cooked them, then finished the dish just before serving. The steak is best cooked right before eating.

How do I know when the steak is done?
For medium-rare steak bites, I look for a nice brown sear outside while still being slightly pink inside. They usually take about 4-5 minutes total for 3/4-inch cubes.

What if I don’t have fresh herbs?
When I’m out of fresh herbs, I substitute with dried ones, using about 1/3 of the amount called for in the recipe. The flavor profile changes slightly but is still delicious!