One-Pan Garlic Butter Steak Bites with Potatoes
Cubed sirloin and baby potatoes cooked in one skillet and finished with garlic butter. Bold flavor, 25 minutes, one pan to wash.
Ingredients
Meat & Protein
- 1 lb sirloin steak cut into 1-inch cubes
Pantry & Canned Goods
- 2 tbsp olive oil
Seasonings & Spices
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.25 tsp red pepper flakes
Produce
- 1 lb baby potatoes halved
- 4 cloves garlic minced
- 2 tbsp fresh parsley chopped
Dairy
- 3 tbsp unsalted butter
Instructions
- Heat 1 tbsp olive oil in a large cast iron or stainless skillet over medium-high heat until shimmering. Add the halved baby potatoes cut-side down in a single layer. Cook undisturbed for 8-10 minutes until golden on the cut side. Season with a pinch of salt, toss, and cook another 4-5 minutes until tender. Transfer to a plate.
- Pat the steak cubes completely dry with paper towels. Season with salt, pepper, and garlic powder. Add the remaining 1 tbsp olive oil to the same skillet over high heat. Add the steak in a single layer — do not crowd. Sear for 1-2 minutes per side until browned. Work in batches if needed. Transfer to the plate with the potatoes.
- Reduce heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic and red pepper flakes. Cook for 60 seconds, stirring, until fragrant — don't let it burn.
- Return the steak and potatoes to the skillet. Toss everything in the garlic butter for 30 seconds. Finish with fresh parsley and serve immediately straight from the pan.
Notes
Dry the steak cubes thoroughly before searing — moisture is the enemy of a good crust. Paper towels, 30 seconds, actually dry.
Don't crowd the pan when searing the steak. If cubes are touching, they steam instead of sear. Two batches is fine.
Sirloin is the move here — affordable, flavorful, and holds up well in cubes. Ribeye works if you want to splurge.
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