This One Pan Garlic Butter Steak Bites and Potatoes Trick Will Make You Forget Takeout
Ever try to whip up something easy but everything ends up kinda dry? Or worse – greasy, bland, and way too much cleanup after?
That’s where garlic butter steak bites and potatoes come in.
We toss juicy steak in a skillet, crisp up buttery potatoes, and pour something wild right on top that brings it all together. It’s warm, quick, and makes us feel like we cooked way fancier than we actually did.
Let’s get into it.
What You’ll Need
We kept it simple, but each piece here does something on purpose.
Steak (1.5 lb sirloin): Juicy, cooks quick, doesn’t need a marinade
Yukon gold potatoes (1.5 lb): Crisp up like a dream. Baby ones if you can
Butter (4 tbsp): That golden gloss and rich bite. Don’t skimp
Olive oil (3 tbsp): Stops the butter from burning too fast
Garlic (5 cloves, minced): Strong, sweet, sharp. It’s the backbone
Salt + pepper: Always
Paprika + garlic powder: A little smoky, a little punch
Red pepper flakes (just a pinch): Totally up to you
Fresh herbs (parsley, rosemary, thyme): Chopped and tossed in at the end
Dijon drizzle: Melted butter, lemon, Dijon, parsley. Game over
Looking for a cozy chicken dish instead? Our Creamy Garlic Chicken is packed with flavor and uses similar pantry ingredients.
How to Prep Your Ingredients
Chop steak into chunks about an inch big. Dry them. Wet steak doesn’t sear.
Halve or quarter your potatoes depending on size. Boil for 7 minutes in salted water. Drain. Let them sit five minutes so they finish softening and dry out.
Mix a tiny bowl with paprika, garlic powder, salt, pepper.
Want to perfect your boiling technique for dishes like this? Read our step-by-step Mastering the Boiling Cooking Method guide for foolproof results.
Blanch And Sear the Potatoes
Boil halved potatoes for 7–8 minutes, just until they start to soften. Drain and let them steam dry for 5 minutes.
Heat 2 tablespoons olive oil in a big skillet. Toss in the potatoes, cut side down. Leave them be. 6–7 minutes, flip, do it again.
They should look golden. Remove. Try not to eat them all now.
If crispy potatoes are your thing, you’ll love these Loaded Bravas Tots tossed with smoky spices and creamy toppings.
Cook the Steak Bites
Same pan. Add more oil if needed. Drop in steak chunks. Sear each side for 2–3 minutes, until deep brown and have a minimum internal temperature of 135 degrees. Work in batches if it gets crowded. Take ‘em out and set aside.
Want a bistro-style version of seared steak? Try our reader-favorite Bistro Steak Recipe that’s equally simple and full of depth.
Garlic Butter and The Secret Drizzle
Now the butter. Garlic in. Lower heat. Let it melt slow and smell amazing.
Throw in chopped herbs. Swirl around.
Return steak and potatoes. Coat everything. Flip it a bit.
In a small bowl, melt 2 tablespoons butter, add 1 tablespoon Dijon, 1 teaspoon lemon juice, a pinch of salt, and chopped parsley. Mix. Pour that drizzle right over the top.
Eat fast.
Learning to deglaze your pan adds big flavor—check out our quick guide on How to Deglaze a Pan with wine, broth, or butter.
Nutrition Breakdown
Calories: 635
Protein: 38g
Fat: 39g
Carbs: 32g
Fiber: 4g
Sodium: Depends on your salt hand
Ingredient Swaps
No Yukon golds? Try baby reds or even peeled Russets
No sirloin? Strip steak, ribeye, or even chuck eye works
No fresh herbs? Dried will do in a pinch, but use less
Butter allergy? Ghee works. Avocado oil in the drizzle can play too
Recipe Tips Worth Reading Twice
Don’t overcrowd that pan. You’ll steam instead of sear
Dry the steak. Trust it makes a difference
Potatoes go in first. They need more time and patience
The drizzle at the end? That’s the thing most recipes skip. It makes it magic
Need more fast dinner recipes? Browse our full recipe archive for cozy mains, simple sides, and easy desserts.
Garlic Butter Steak Bites and Potatoes Recipe
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Title: Garlic Butter Steak Bites and Crispy Potatoes with Herby Dijon Drizzle
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
Description
This one-pan meal brings together tender, seared steak bites and golden, crispy potatoes – tossed in garlic butter and finished with a lightly tangy herby Dijon drizzle. It’s quick, filling, and bursting with flavor, perfect for busy weeknights or casual dinner guests.
Equipment:
- Large pot for boiling
- Slotted spoon or strainer
- Cast iron skillet or large stainless steel skillet
- Tongs
- Small mixing bowl
Ingredients
- 1.5 pounds sirloin steak, cut into 1-inch cubes
- 1.5 pounds baby Yukon gold potatoes, halved or quartered depending on size
- 3 tablespoons olive oil, divided
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme
Herby Dijon Drizzle:
- 1 tablespoon Dijon mustard
- 2 tablespoons melted butter
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- pinch of salt
Instructions
- Parboil the potatoes
Fill a large pot with water and bring to a boil. Add a generous pinch of salt. Boil halved potatoes for 7–8 minutes, just until they start to soften. Drain and let them steam dry for 5 minutes. - Season the steak
While potatoes boil, pat steak bites dry with a paper towel. In a bowl, toss steak with salt, pepper, paprika, and garlic powder. Let sit at room temperature while you crisp the potatoes. - Crisp the potatoes
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add parboiled potatoes in a single layer, cut side down. Cook undisturbed for 5–6 minutes or until deep golden. Flip and cook another 4–5 minutes until crispy all over. Remove from skillet and set aside. - Sear the steak bites
In the same skillet, add remaining olive oil. Once hot, add steak bites in a single layer. Don’t crowd the pan – work in batches if needed. Sear for 1–2 minutes per side until browned and just cooked through to a minimum internal temperature of 135 degrees. Remove from pan. - Make the garlic butter
Turn heat to medium. Add butter and minced garlic to the skillet. Stir constantly for 1 minute, just until fragrant. Add chopped rosemary, thyme, and parsley. Return steak and potatoes to the pan. Toss to coat in garlic butter. - Prepare the herby Dijon drizzle
In a small bowl, whisk together Dijon mustard, melted butter, parsley, lemon juice, and a pinch of salt. - Finish and serve
Transfer everything to a serving platter or keep in the skillet. Drizzle herby Dijon sauce over the top and garnish with more fresh parsley and red pepper flakes if you like a little kick. Serve immediately.
Notes
What sets this version apart is the Herby Dijon Drizzle. Most garlic butter steak bite recipes stop at the butter, but this tangy finish lifts everything. The Dijon adds brightness and depth that balances the richness of the garlic butter. It’s a small twist that makes the dish feel just a little more special – like you cooked from a restaurant menu at home.
Nutrition
- Serving Size: 1 Serving
- Calories: 635
- Sugar: 2g
- Fat: 39g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
Lets Get those Questions Answered
Can I make this ahead?
You can. Reheat in a skillet so things crisp back up
What steak cut works best?
Sirloin’s great. Strip and ribeye are solid too
Can I skip boiling the potatoes?
Sure, but they’ll take longer in the skillet and might not get tender enough inside
Is this gluten-free?
Yes – just double-check your Dijon mustard
Can I use an air fryer for the potatoes?
Yep. 400°F for 12–15 minutes, shake once
Does the drizzle really matter?
Yes. That tang and brightness ties it together
What pan should I use?
Cast iron is king, but stainless will do the job. Just get it hot
The Final Bite
There’s something about garlic butter clinging to crispy potatoes and tender steak that just hits right. It’s quick, crave-worthy, and doesn’t ask much from you – just a hot pan and a few good ingredients.
If recipes like this make your weeknights easier (and tastier), you’ll want to check out the Simply Delicious Newsletter from Edible Exposure Media. It’s where I, Ryan Yates – culinary pro with two decades behind the line – share simple meals worth repeating.
See you at the table.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.
