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Garlic Steak Bites and Potatoes

Garlic steak bites and potatoes with crispy golden potato cubes and seared steak bites tossed in garlic herb butter. Cook everything in a cast iron skillet for caramelized edges and a deeply browned crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1.5 lb sirloin steak cut into 1-inch cubes
baby potatoes
  • 1.5 lb baby potatoes halved
vegetable oil
  • 3 tbsp vegetable oil divided
butter
  • 5 tbsp butter divided
garlic
  • 6 garlic cloves minced
fresh herbs
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
seasonings
  • 0.5 tsp salt to taste
  • 0.5 tsp cracked black pepper to taste
fresh parsley
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Parboil the potatoes
  1. Boil halved potatoes in salted water for 8 minutes until just barely fork-tender, then drain.
Sear the potatoes
  1. Heat 2 tablespoons vegetable oil in a large cast iron skillet over high heat, add potatoes, and sear until golden and crispy on each side.
  2. Season the seared potatoes with salt and cracked black pepper, then remove them from the skillet.
Sear the steak bites
  1. Season the steak bites generously with salt and cracked black pepper.
  2. Add the remaining vegetable oil to the skillet and sear steak bites in batches for 2 minutes per side until deeply browned.
Garlic herb butter and toss
  1. Reduce heat to medium, add butter, garlic, rosemary, and thyme, and cook for 1 minute while stirring.
  2. Baste the steak bites with the garlic-herb butter until glossy and fragrant.
  3. Return potatoes to the skillet and toss everything together until the cubes and bites are evenly coated.
Serve
  1. Garnish with fresh parsley and serve immediately, with garlic butter pooling around the crispy edges.

Notes

For extra caramelized edges, make sure the potato cubes are drained well before searing and avoid overcrowding the skillet when browning the steak. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed and the potatoes regain some crispness. Freezing is not recommended because potatoes lose their best texture. For a lower-fat option, use 1–2 tablespoons butter and supplement with extra vegetable oil (or use a plant-based butter) while keeping the garlic and herbs the same.