Garlic Butter Steak Bites and Potatoes (One Skillet)

This Garlic Butter Steak Bites and Potatoes recipe is the ultimate 30-minute one-pan dinner for anyone craving steakhouse flavor on a busy weeknight. By letting the potatoes crisp to tender perfection for about 18 minutes before searing the steak, you get a foolproof, flavor-packed meal that’s as easy to make as it is to clean up.

🥩 The Ingredients

This recipe transforms a premium cut of beef and tender baby potatoes into a gourmet meal using a smoky spice blend and fresh aromatics that infuse every bite with rich, buttery flavor. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• The Steak: We used New York Strip for its perfect balance of marbling and tenderness, but you can easily swap it for Ribeye (for more fat/flavor) or Top Sirloin (for a leaner, budget-friendly option). Avoid “stew meat,” as it requires a low-and-slow braise and will turn out tough in a quick skillet sear.
• Baby Gold Potatoes: These are ideal because their thin skins crisp up beautifully without needing to be peeled. If you can’t find baby golds, Red Bliss potatoes work well, or you can use a large Yukon Gold cut into ¾-inch cubes.
• Unsalted Butter: Using unsalted butter allows you to control the sodium levels perfectly. If you only have salted butter on hand, simply reduce the amount of added salt in the initial seasoning by half.
• Smoked Paprika: This adds a subtle “charred” flavor that mimics an outdoor grill. If you prefer a brighter, less smoky taste, you can substitute it with Sweet Paprika or a pinch of Chili Powder for a hint of heat.
• Fresh Thyme: Fresh herbs make a massive difference in garlic butter, but you can substitute with Fresh Rosemary or Oregano. If you must use dried thyme, use only 1 teaspoon, as dried herbs are much more concentrated than fresh.
• Coarse Sea Salt: This is used as a “finishing salt” to add a crunch and a burst of flavor right before serving. Flaky Maldon salt is another excellent choice, but avoid using fine table salt for the finish, as it will make the dish taste overly salty rather than seasoned.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Steak and Potatoes

• Use a Cast Iron Skillet: For the best “steakhouse” crust, a cast iron skillet is king. It retains heat better than stainless steel or non-stick, ensuring your steak bites get a deep brown sear without overcooking the center.
• The “Dry Steak” Secret: Before seasoning your New York strip, pat the cubes completely dry with a paper towel. Any surface moisture will create steam, preventing that beautiful golden-brown crust (the Maillard reaction) from forming.
• Don’t Crowd the Pan: If your skillet isn’t large enough to fit the steak bites in a single layer with space between them, sear them in two batches. Crowding the pan drops the temperature and causes the meat to boil in its own juices rather than sear.
• The “Fork-Tender” Potato Hack: Since baby gold potatoes can take about 18 minutes to soften, you can speed up the process by covering the skillet with a lid for the first 5–7 minutes of cooking. This traps steam to soften the centers, then you can remove the lid to let the skins get crispy and golden.
• Timing the Garlic: Never add your minced garlic at the beginning with the potatoes. Garlic burns quickly and becomes bitter. Always add it during the last 2 minutes of cooking with the butter to infuse the dish with a sweet, nutty aroma.
• Let it Rest: Even though these are small “bites,” let the dish sit for 2–3 minutes off the heat before serving. This allows the juices in the steak to redistribute, ensuring every piece is tender and moist.
• Uniform Cutting: Try to cut your steak and potatoes into similar sizes. This ensures that every bite of potato is cooked through at the same time and every piece of steak reaches that perfect medium-rare to medium finish simultaneously.

👩🏼‍🍳 How to Make Garlic Butter Steak and Potatoes

1. Step 1: Pat the cubed steak with paper towels and then season them with salt, pepper, and smoked paprika.

2. Step 2: Heat 2 tablespoon oil and 1 tablespoon butter over medium-high heat and sear the potatoes, cut-side down, until lightly browned, usually about 5 to 8 minutes. Continue cooking until fork-tender, usually another 10 to 12 minutes.

3. Step 3: Remove the potatoes, crank the heat to high, add another 1 tablespoon of oil and 1 tablespoon of butter, and add the steak. Sear, untouched, for 1 minute, then stir until browned all over.

4. Step 4: Add the butter, garlic, and thyme. Stir to help melt the butter and incorporate the thyme and garlic.

5. Step 5: Stir in the potatoes and toss to fully coat them in the butter sauce. Simmer for a minute or two.

6. Step 6: Remove from the heat and garnish with chopped Italian parsley and coarse sea salt (if desired). Serve at once!

While this one-pan meal is incredibly satisfying on its own, you can turn it into a full steakhouse-style feast with these perfect pairings:

• A Simple Green Salad: Balance the richness of the garlic butter and steak with a fresh, crisp green salad. A light vinaigrette provides a bright acidity that cuts through the savory flavors beautifully.
• Skillet Dinner Rolls: There is nothing better than a warm, fluffy dinner roll to soak up every last drop of the herb-infused butter left in the pan.
• Southern-Style Green Beans: For the ultimate comfort food experience, serve these alongside smoky, slow-cooked green beans. The savory depth of the beans perfectly complements the smoked paprika in the steak seasoning.
• A Garnish of Freshness: Don’t forget a final sprinkle of fresh parsley and a pinch of coarse sea salt right before serving to make the colors pop and the flavors sing.

🙋🏽‍♂️ Frequently Asked Questions

😋 More Classic Comforting Beef Recipes

Ready to make the best meat and potatoes dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!