Garlic Butter Steak Bites and Potatoes (Easy 30-Minute Skillet Dinner)
Garlic Butter Steak Bites and Potatoes is a quick, satisfying skillet meal that delivers big flavor in under 30 minutes. Juicy steak bites are seared to perfection in rich garlic butter, while tender potatoes cook until beautifully golden in the same pan. It’s an easy, hearty dinner that feels special but is simple enough for busy weeknights.
Ingredients
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¼ cup ghee or butter, divided
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1 tbsp olive oil
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1 lb Yukon Gold potatoes, cut into ½-inch cubes
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3 garlic cloves, minced
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1 tsp dried thyme
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½ tsp dried oregano
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½ tsp sea salt, plus more to taste
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¼ tsp ground black pepper, plus more to taste
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1¼ lb sirloin steak, cut into ½-inch cubes
Instructions
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Heat the pan:
Heat a large cast-iron skillet over medium heat. Add olive oil and 2 tablespoons of the ghee or butter. -
Cook the potatoes:
Once the butter is melted, add the potatoes. Sprinkle with garlic, thyme, oregano, salt, and pepper. Let cook undisturbed for 2–3 minutes, then stir. Continue cooking, stirring every 1–2 minutes, until the potatoes are golden brown and fork-tender, about 8–10 minutes.
Remove the potatoes (and browned bits) from the pan and set aside. -
Sear the steak:
Increase heat to medium-high and add the remaining 2 tablespoons of ghee or butter. Once melted, add the steak bites and season lightly with salt and pepper. Let them sear for 2 minutes without stirring, then stir and cook for another 1–2 minutes until browned. -
Combine and serve:
Return the potatoes to the pan and toss to combine. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve immediately.
Notes
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Cut potatoes evenly so they cook quickly and evenly.
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Avoid overcrowding the pan: Cook in batches if needed for better browning.
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Don’t stir steak too soon: Let it sear to lock in flavor and juiciness.
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Swap the steak: Ribeye or New York strip also work well.
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Storage: Refrigerate leftovers for up to 3 days; reheat in a skillet for best texture.