The Ultimate Guide to Making Garlic Butter Steak Bites and Potatoes
When it comes to quick, satisfying meals that feel indulgent but are easy enough for a weeknight, Garlic Butter Steak Bites and Potatoes might just be the answer. This dish combines the rich, juicy flavors of seared steak with golden, crispy potatoes, all coated in a luscious garlic butter sauce. It’s a match made in heaven for those who love hearty, savory dishes without spending hours in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Total Time: 29 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Searing, Skillet Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Here’s what you’ll need to make this delicious dish:
For the Garlic Butter Steak Bites and Potatoes:
- Ghee or Butter (¼ cup, divided): Ghee brings a nutty, rich flavor and higher smoke point, making it ideal for pan-searing. Butter, on the other hand, provides a creamy, slightly sweeter taste. You can use either based on your preference.
- Olive Oil (1 tablespoon): This helps to prevent the butter from burning and adds a fruity, subtle flavor to the dish.
- Yukon Gold Potatoes (1 lb, cut into ½-inch cubes): Yukon Golds are perfect because they hold their shape well and have a creamy texture, but you can also use small red potatoes or fingerling potatoes for variation.
- Garlic (3 cloves, minced): Fresh garlic infuses the dish with a strong, aromatic flavor that complements both the steak and potatoes.
- Dried Thyme (1 teaspoon) & Dried Oregano (½ teaspoon): These herbs bring a fragrant, earthy aroma, adding depth to the dish.
- Sea Salt (½ teaspoon, plus more to taste): Enhances all the flavors in the dish.
- Ground Black Pepper (¼ teaspoon, plus more to taste): Adds a slight heat and balances the richness of the butter.
- Sirloin Steak (1 ¼ lb, cut into ½-inch cubes): Sirloin is a great choice for its tenderness and robust flavor. It cooks quickly and pairs perfectly with the garlic butter sauce.
- Fresh Parsley (for garnish): Adds a fresh, vibrant finish to the dish, cutting through the richness of the butter and steak.
Instructions
1. Preparing the Pan
Start by heating a large cast iron skillet over medium heat. Using a cast iron skillet is key because it retains heat well, ensuring that your steak gets a good sear. Add 1 tablespoon of olive oil and 2 tablespoons of ghee or butter to the pan. Let the ghee melt completely before moving on to the next step.
Tip: If you prefer, you can use non-stick or stainless steel pans, but cast iron will give you the best results in terms of browning and flavor.
2. Cooking the Potatoes
Once the ghee is melted and shimmering, add the diced Yukon Gold potatoes to the pan. Season the potatoes with minced garlic, dried thyme, oregano, salt, and black pepper.
- Cook the Potatoes: Allow the potatoes to cook undisturbed for 2-3 minutes to develop a golden crust. Stir them and continue cooking for 8-10 minutes, stirring frequently to prevent sticking.
- Check for Doneness: The potatoes should be golden brown and fork-tender. If the pieces are larger or your pan is crowded, this step may take a bit longer.
Once done, remove the potatoes from the skillet and set them aside. This step ensures the potatoes stay crispy and don’t become mushy when combined with the steak.
Flavor Insight: The garlic, thyme, and oregano meld beautifully with the golden potatoes, creating an aromatic base layer of flavor that complements the steak.
3. Searing the Steak
Increase the heat to medium-high and add the remaining 2 tablespoons of ghee to the pan. When the ghee is hot and shimmering, add the cubed sirloin steak. Season with a pinch of salt and pepper.
- Achieve a Perfect Sear: Let the steak cook undisturbed for at least 2 minutes. This allows a beautiful crust to form, sealing in the juices.
- Finish Cooking the Steak: Stir the steak bites and cook for another 1-2 minutes until all sides are golden brown. The key here is not to overcook; the steak bites should be browned on the outside but juicy and tender inside.
Cooking Tip: Resist the urge to stir the steak too early. Allowing it to sit undisturbed creates a better sear, enhancing the flavor.
4. Combining the Potatoes and Steak
Add the cooked potatoes back to the pan and gently stir to combine. The flavors will meld together as the hot steak bites infuse the potatoes with their juices and garlic butter sauce.
- Season to Taste: Adjust the salt and pepper if necessary. You can also add a bit more fresh garlic at this stage if you want an extra punch of flavor.
- Garnish: Finish with a sprinkle of freshly chopped parsley for a burst of color and freshness.
5. Serving Suggestions
This dish is best served hot, straight from the skillet. For an added touch, pair it with a crisp, green salad or steamed vegetables like asparagus or green beans. If you’re looking to elevate the meal even further, serve it with a side of creamy horseradish sauce or a dollop of sour cream for a tangy contrast.
Notes
- Choosing the Right Steak: Sirloin is a great option for this recipe due to its tenderness and flavor. However, you can also use ribeye, tenderloin, or even flank steak. Just ensure that you cut the steak into uniform cubes for even cooking.
- Substitute Potatoes: If you don’t have Yukon Gold potatoes, red potatoes or fingerling potatoes work well too. Sweet potatoes can be a tasty, albeit sweeter, alternative for a unique twist.
- Avoid Overcrowding the Pan: To get a good sear on both the steak and potatoes, ensure they have enough space in the pan. If necessary, cook in batches to avoid steaming instead of searing.
- Butter Alternatives: For a dairy-free option, substitute the ghee or butter with avocado oil or extra olive oil. You can also use a vegan butter alternative for a similar buttery flavor.