Garlic Butter Steak Bites and Potatoes: A Perfect One-Pan Wonder

There’s something magical about the combination of perfectly seared steak, golden potatoes, and fragrant garlic butter that makes my heart skip a beat. As someone who’s been cooking this dish for over a decade, I can tell you that this one-pan wonder never fails to impress. Today, I’m sharing my tried-and-tested recipe that transforms simple ingredients into a restaurant-worthy meal.

Essential Ingredients

For 4 servings:

Equipment Needed

Preparation Steps

Preparing the Potatoes

1. Wash and quarter baby potatoes (leave skin on for extra texture)
2. Pat dry thoroughly with paper towels
3. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper

Preparing the Steak

1. Cut sirloin into 1-inch cubes
2. Pat dry with paper towels (crucial for proper searing)
3. Season with 1 teaspoon salt and 1/2 teaspoon pepper
4. Let rest at room temperature for 15-20 minutes

Making the Garlic Butter

1. Mince garlic cloves finely
2. Soften butter at room temperature
3. Mix together with:

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Half of the minced garlic
• 1 tablespoon chopped parsley

Cooking Instructions

Step 1: Cooking the Potatoes

1. Heat cast iron skillet over medium-high heat
2. Add 2 tablespoons olive oil
3. Once oil is shimmering, add potatoes
4. Cook for 15-20 minutes, turning occasionally
5. Add rosemary and thyme sprigs
6. Remove when golden brown and tender

Step 2: Cooking the Steak

1. Increase heat to high
2. Add remaining olive oil
3. Place steak cubes in a single layer
4. Sear for 3-4 minutes, turning once
5. Add remaining garlic and 3 tablespoons butter
6. Cook for additional 1-2 minutes

Step 3: Finishing

1. Return potatoes to pan
2. Add remaining garlic butter
3. Toss everything together
4. Garnish with fresh parsley

Pro Tips

• Choose a well-marbled sirloin for the best flavor
• Cut steak and potatoes in uniform sizes for even cooking
• Don’t overcrowd the pan – cook in batches if needed
• Let the meat come to room temperature before cooking
• Use a cast-iron skillet for the best sear
• Let the pan get properly hot before adding ingredients

Nutritional Information

Storage and Reheating

Serving Suggestions

• Fresh garden salad with balsamic vinaigrette
• Steamed green beans with almonds
• Roasted asparagus with lemon
• Sautéed mushrooms
• Fresh crusty bread
• Grilled corn on the cob

Common Questions

Q: Can I use a different cut of steak?
Yes! Ribeye or tenderloin work great, just adjust cooking time based on the cut’s thickness.

Q: Why aren’t my potatoes getting crispy?
Make sure they’re completely dry before cooking and don’t overcrowd the pan. Also, resist the urge to stir too frequently.

Q: Can I make this ahead of time?
While best served fresh, you can pre-cut and season the ingredients up to 24 hours in advance.

Q: What’s the best internal temperature for the steak?
For medium-rare, aim for 130-135°F (54-57°C). Here’s a temperature guide:

• Rare: 125°F (52°C)
• Medium-rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium-well: 150°F (66°C)
• Well-done: 160°F (71°C)

Q: Can I use dried herbs instead of fresh?
Yes, but reduce the amount by half as dried herbs are more concentrated.

Variations

Spicy Version

• Add 1/2 teaspoon red pepper flakes
• Include 1 diced jalapeño
• Use cayenne-seasoned butter

Herb-Crusted

• Add dried Italian seasoning
• Include crushed fennel seeds
• Mix in fresh oregano

Mediterranean Style

• Add sun-dried tomatoes
• Include capers
• Top with crumbled feta

Troubleshooting Guide

Health Considerations

• For lower sodium: Reduce salt and use herbs for flavor
• For lower fat: Use lean steak cuts and reduce butter
• For gluten-free: Recipe is naturally gluten-free
• For dairy-free: Substitute butter with olive oil and herbs