There’s something special about Garlic Butter Steak Bites & Potatoes the way the butter melts and carries garlic across the pan, the pop of a golden potato, and the tiny cloud of steam that makes everyone wander in for a taste. This dish feels like home on a plate. It is honest food that’s quick enough for weeknights and cozy enough for guests.
If you already love simple, hearty meals you can trust, you might enjoy this take that is similar to my other go-to recipes, like my garlic butter beef bites with potatoes, which follows the same friendly, hands-on approach.
Why You’ll Love Making This Garlic Butter Steak Bites & Potatoes
This recipe checks a lot of boxes. It is fast, with minimal hands-on time and big payoff in flavor. The steak bites get a caramelized crust, the potatoes roast to a tender, crisp finish, and the garlic butter ties everything together in one glossy, fragrant sauce.
You do not need fancy equipment to get great results. A hot skillet and an air fryer or oven will do the job. You will find the method forgiving, so even if you are new to cooking steak, the textures and timing are easy to master. And it works for family dinners or for when you want to feel like you cooked something a little special without fuss.
Step-by-Step: How to Make Garlic Butter Steak Bites & Potatoes
“Cooking isn’t about perfection. It’s about enjoying every delicious step.”
Before we dive into the ingredients and the step-by-step directions, here is a short plan so you can keep things moving. We will marinate the steak bites, season and cook the potatoes, sear the steak quickly to get a brown crust, and finish everything with a warm garlic butter that brings the whole dish together.
Start by prepping everything. Dice the steak and potatoes, measure the seasonings, and have your garlic and butter ready. Once you begin cooking, things move quickly, and having your mise en place will keep you calm and in control.
Ingredients You’ll Need for Garlic Butter Steak Bites & Potatoes
- 2 pounds beef steak (Ribeye, NY Strip, or sirloin, diced) – choose a cut with some marbling for flavor.
- 2 tablespoons soy sauce – adds savory depth and helps with browning.
- 1 teaspoon onion powder – for a gentle savory lift.
- 1 teaspoon garlic powder – complements the fresh garlic without overpowering.
- 1/4 teaspoon black pepper – freshly ground if you can.
- 2 large russet potatoes (diced) – starchy potatoes crisp up nicely.
- 6 tablespoons butter – use real butter for rich flavor.
- 1 tablespoon minced garlic – fresh gives the best aroma and bite.
- Olive oil – for searing and roasting; a neutral, good-quality olive oil works well.
- Seasoned salt – a balanced seasoning that keeps things flavorful.
Notes: Fresh herbs like parsley or chives are nice for a bright finish. If you like a little heat, add a pinch of red pepper flakes when you toss the garlic butter over the steak.
Directions: Cooking with Confidence
- In a mixing bowl, marinate the diced steak with soy sauce, onion powder, garlic powder, black pepper, and 1 teaspoon olive oil for 15 to 30 minutes.
- Make sure the steak pieces are roughly the same size so they cook evenly.
- Fifteen minutes will add good flavor; thirty minutes is fine if you want a deeper soak.
- Keep the bowl covered and at room temperature if you plan to cook shortly; otherwise refrigerate and let the steak sit at room temperature for 20 minutes before cooking.
- Prepare the potatoes by washing, peeling if you prefer, and dicing them into 1-inch pieces.
- Rinse the diced potatoes under cold water to remove excess starch, then pat dry thoroughly on a clean towel or paper towels.
- Dry potatoes crisp up better, so take the extra minute to remove surface moisture.
- Toss the potatoes with seasoned salt and another teaspoon of olive oil.
- Use enough seasoned salt to coat them lightly but not heavily.
- If you do not have seasoned salt, a mix of 1 teaspoon kosher salt and 1/4 teaspoon paprika works well.
- Preheat your air fryer to 400°F (200°C) and cook the seasoned potatoes for 15 to 20 minutes until tender and golden.
- Shake the basket or stir the potatoes halfway through to promote even browning.
- If you do not have an air fryer, arrange the potatoes on a baking sheet, drizzle with a little extra oil, and roast in a 425°F (220°C) oven for 25 to 30 minutes, flipping once halfway through.
- While the potatoes cook, heat a heavy skillet over medium-high heat.
- A stainless steel or cast iron skillet gives the best sear.
- Add a drizzle of olive oil and let it shimmer before adding the steak.
- Add the marinated steak bites in a single layer, working in batches if necessary so the pan is not crowded.
- Cook for about 2 to 3 minutes on each side depending on size and desired doneness.
- You want a deep brown crust on each side. Avoid stirring too often; let each side form a crust before flipping.
- Use tongs to turn the pieces. For a medium-rare finish, aim for 125 to 130°F internal temperature; for medium, aim for 135°F.
- Transfer the cooked steak bites to a warm plate and tent loosely with foil to rest.
- Resting seals in juices and keeps the steak tender. A quick 3 to 5 minute rest is enough for small bites.
- Mix melted butter with minced garlic before drizzling it over the cooked steak bites and potatoes.
- Melt 5 to 6 tablespoons of butter in a small saucepan or in the warm skillet over low heat.
- Stir in 1 tablespoon minced garlic and let it warm just until fragrant, about 30 seconds. Do not burn the garlic.
- Pour the garlic butter over the steak bites and potatoes. Toss gently so everything is glossy and well coated.
- Taste and finish with fresh herbs and a final pinch of seasoned salt or coarse salt.
- Fresh parsley or chives brightens the dish.
- A squeeze of lemon is optional and adds a fresh note that cuts through the richness.
- Plate and serve immediately while the exterior is crisp and the garlic butter is warm.
- Leftovers are lovely, but this dish tastes best hot and fresh.
- If you cooked in batches, combine everything in the skillet briefly with the garlic butter to warm the potatoes and steak together before serving.
These steps are designed to keep the process clear and friendly. If something feels rushed the first time, slow down and enjoy the sizzle. You will get a feel for the temperatures and the sound of the steak hitting the pan.
How to Serve Garlic Butter Steak Bites & Potatoes and Make It Shine
Serve these steak bites and potatoes straight from the pan onto warm plates. Spoon any extra garlic butter over the top so every bite gets that glossy coating. Add a scattering of chopped parsley or chives for color and a quick pop of freshness.
For a weeknight, place the skillet in the center of the table and let everyone help themselves. For a slightly fancier touch, spoon the steak bites and potatoes on a bed of simple mixed greens dressed lightly with lemon vinaigrette. A side of steamed green beans or a crisp salad adds balance without stealing the show.
If you like, serve with crusty bread to soak up the garlic butter. Another small plate idea is to pair these with roasted vegetables like asparagus or a bright tomato salad. Whatever you choose, keep the plating relaxed and inviting.
Alongside this meal, you might enjoy simple bread or rolls; if you want an indulgent side, try pairing with my favorite extra buttery garlic rolls found at buttery cheese garlic rolls for an added treat.
How to Store Garlic Butter Steak Bites & Potatoes for Later
- Refrigerating: Cool the steak bites and potatoes to room temperature, then store in an airtight container. They will stay good for 3 to 4 days in the refrigerator.
- Freezing: I do not recommend freezing the dish with the butter sauce, as the texture can change. If you need to freeze, store steak and potatoes separately without the garlic butter and add fresh butter and garlic when reheating. Use within 2 months.
- Reheating: For best texture, reheat in a skillet over low to medium heat with a small splash of oil or a little fresh butter. Stir occasionally so the potatoes regain their crisp edges. If you must use a microwave, heat in short bursts and then finish in a hot skillet for a minute to restore some crispness.
- Refreshing: If the potatoes have lost some snap, pop them under a broiler for 2 to 3 minutes on a baking sheet to re-crisp before serving.
Storing tips matter because simple steps keep the dish tasting fresh. Always cool food before sealing containers so condensation does not make the potatoes soggy.
Clara’s Tips for Success
- Bite size matters. Keep steak pieces and potato cubes similar in size so everything cooks evenly. Uniform pieces lead to predictable cooking times and a pleasing texture.
- Keep the pan hot. A hot skillet is the secret to a good sear. Let the oil shimmer before adding meat, and avoid overcrowding the pan to prevent steaming.
- Dry the steak and potatoes well. Excess moisture interferes with browning. Pat them dry with paper towels before seasoning and cooking.
- Use real butter for the garlic sauce. Butter brings a silky mouthfeel and a nutty aroma when warmed gently. Swap half the butter for olive oil if you need a lighter option.
- Rest the meat briefly. Even small steak bites benefit from a short rest; the juices redistribute and the meat remains tender.
I like to keep a kitchen timer handy and rely on sight and sound. When the steak sizzles and the edges are a deep brown, you are on the right path.
Try a creamy garlic butter pasta next time if you want to stretch the flavors into another beloved meal. It is a nice way to reuse the same flavor profile in a different, family-friendly form.
Simple Variations to Try
- Herb and Lemon: Add 1 teaspoon of lemon zest to the garlic butter and finish with a squeeze of lemon juice for a bright contrast.
- Spicy butter: Stir in 1/4 teaspoon red pepper flakes or a dash of hot sauce to the garlic butter for a gentle kick.
- Mushroom mix-in: Sauté sliced mushrooms in the skillet after the steak, then return the steak to the pan and finish with garlic butter. The mushrooms soak up flavor and add depth.
- Veg-forward: Swap half the potatoes for sweet potatoes for a slightly sweeter profile and a colorful plate.
- One-pan meal: Add halved cherry tomatoes and chopped zucchini to the potatoes during the last 7 to 10 minutes of air frying to make a more complete one-skillet meal.
These variations help you keep the recipe fresh week after week. Small changes to herbs, acid, or heat can make it feel like a new dish without complicating the process.
Garlic Butter Steak Bites & Potatoes
Ingredients
Method
- In a mixing bowl, marinate the diced steak with soy sauce, onion powder, garlic powder, black pepper, and 1 teaspoon of olive oil for 15 to 30 minutes.
- Wash, peel if desired, and dice the potatoes into 1-inch pieces.
- Rinse the diced potatoes under cold water to remove excess starch, then pat dry thoroughly on a clean towel or paper towels.
- Toss the potatoes with seasoned salt and another teaspoon of olive oil.
- Preheat your air fryer to 400°F (200°C) and cook the seasoned potatoes for 15 to 20 minutes until tender and golden.
- Shake the basket or stir the potatoes halfway through to promote even browning.
- Heat a heavy skillet over medium-high heat. Add a drizzle of olive oil and let it shimmer before adding the steak.
- Add the marinated steak bites in a single layer; cook for about 2 to 3 minutes on each side until a deep brown crust forms.
- Transfer the cooked steak bites to a warm plate and tent loosely with foil to rest for 3 to 5 minutes.
- Mix melted butter with minced garlic and warm it until fragrant, about 30 seconds.
- Drizzle the garlic butter over the cooked steak bites and potatoes, tossing gently to coat.
- Taste and finish with fresh herbs like parsley or chives for color and a quick pop of freshness.
- Plate and serve immediately while the exterior is crisp and the garlic butter is warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Garlic Butter Steak Bites & Potatoes
Can I make this ahead of time?
Yes. You can marinate the steak up to 24 hours ahead and refrigerate the seasoned potatoes for a few hours. Cooked steak bites and potatoes can be stored in the fridge for up to 4 days. Reheat gently in a skillet and refresh with a little extra butter and herbs before serving.
What cut of steak is best?
Ribeye, NY Strip, or sirloin work great. Choose one with some marbling for flavor. If your budget is tight, sirloin gives great value and still tastes delicious when seared well.
How do I know when the steak bites are done?
Because the pieces are small, they cook quickly. Look for a deep brown crust and cook 2 to 3 minutes per side for medium-rare to medium. Use an instant-read thermometer if you want precision: 125 to 130°F for medium-rare, 135°F for medium.
Can I skip the air fryer?
Absolutely. Roast the potatoes on a baking sheet in a 425°F oven for 25 to 30 minutes, flipping once. The oven gives lovely even browning if you do not have an air fryer.
My garlic burned. What happened?
Garlic burns quickly and turns bitter. If you melt butter with garlic over high heat, it can scorch. Melt the butter over low heat, add the garlic for just 20 to 30 seconds to release aroma, then remove from direct heat. Or add the garlic very briefly at the end, tossing it into the hot pan with the meat off the heat.
Final Encouragement
Cooking this Garlic Butter Steak Bites & Potatoes is a small act that brings big comfort. The recipe is forgiving, and the payback is immediate: a warm, buttery, garlicky plate that fills the kitchen with an irresistible aroma.
You are well equipped to make this. Trust the sounds and colors in the pan. Taste as you go, and adjust seasonings to your own preference. Enjoy the process and the smiles at the table.
Conclusion
I hope this Garlic Butter Steak Bites & Potatoes helps you discover how simple and rewarding homemade cooking can be. You’ve got this.
For another take on this flavor family, see Garlic Butter Steak Bites and Potatoes – The Country Cook, which offers a comforting variant. If you enjoy detailed technique and troubleshooting while cooking, this version from Garlic Butter Steak Bites with Crispy Potatoes Recipe | The Kitchn is a helpful companion to expand your skills.
