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Garlic Butter Steak Bites and Potatoes

Perfectly seared sirloin steak bites and golden crispy Yukon Gold potatoes tossed together in a fragrant herb-infused garlic butter in one cast iron skillet for a hearty weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lb sirloin steak cut into 1-inch cubes against the grain; patted completely dry before searing
  • 1 lb Yukon Gold potatoes diced into 1/2-inch cubes; microwave 4 to 5 minutes with a splash of water to cut stovetop time in half
  • 1 tbsp olive oil combined with first butter addition for potato cook
  • 4 tbsp unsalted butter divided: 2 tbsp for potatoes, 1 tbsp for steak sear, 1 tbsp for garlic herb finish
  • 4 cloves garlic minced; added in finish stage only after heat is reduced to medium
  • 1 tsp dried rosemary for garlic butter finish
  • 1 tsp dried oregano for garlic butter finish
  • 0.5 tsp onion powder for potato seasoning
  • salt and black pepper to taste, for both potatoes and steak
  • fresh parsley chopped, for garnish

Equipment

  • Large cast-iron skillet or heavy-bottomed pan
  • Instant read thermometer
  • Paper towels for drying steak

Method
 

  1. Preheat a large cast iron skillet over medium-high heat for 2 to 3 minutes. Add olive oil and 2 tablespoons butter.
  2. Add diced potatoes in a single layer. Season with onion powder, salt, and pepper. Cook undisturbed for 4 to 5 minutes until a golden crust forms on the bottom. Stir and continue cooking for 5 to 8 more minutes until golden on most sides and fork-tender throughout. Transfer to a plate.
  3. Increase heat to high. Let the pan reheat for 60 seconds. Add 1 tablespoon butter. When just beginning to brown, add steak cubes in a single layer without crowding. Season with salt and pepper. Sear completely undisturbed for 2 minutes. Flip and cook 1 to 2 more minutes for medium-rare to medium.
  4. Reduce heat to medium. Add the final tablespoon of butter, minced garlic, rosemary, and oregano. Stir for 30 seconds until the garlic is fragrant and lightly golden.
  5. Return the cooked potatoes to the skillet. Toss everything together for 1 minute until coated in the garlic herb butter.
  6. Remove from heat immediately. Garnish with fresh parsley and serve directly from the skillet.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in a dry skillet over medium heat for 3 to 4 minutes rather than microwave to maintain potato texture. Does not freeze well. Substitutions: Ribeye or New York strip replace sirloin. Red-skinned or fingerling potatoes replace Yukon Gold. Add cremini mushrooms with the potatoes for extra depth. Pro tips: Pat steak cubes completely dry before searing. Never move steak during the 2-minute undisturbed sear. Reduce heat to medium before adding garlic. Remove from heat immediately once garlic is golden. Microwave potatoes 4 to 5 minutes before the skillet to cut cook time in half.