Garlic Butter Herb Steak Bites with Potatoes Recipe

Ash Tyrrell

Garlic Butter Herb Steak Bites with Potatoes Recipe

I made these garlic butter herb steak bites with potatoes on a busy evening when I wanted something comforting but not complicated. From the first sizzle in the pan, I knew this recipe was a keeper.

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Prep Time 15

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

Beef steak sirloin or ribeye – 1½ pounds – These cuts stay juicy and tender when cooked quickly. I always choose fresh, well-marbled steak for the best flavor.
Baby potatoes – 1½ pounds – Baby potatoes cook faster and get beautifully crispy. I avoid large potatoes because they take longer and cook unevenly.
Unsalted butter – 4 tablespoons – Butter creates the rich garlic sauce. Unsalted works best so you can control the seasoning.
Olive oil – 2 tablespoons – This prevents the butter from burning and helps achieve a good sear on the steak.
Fresh garlic – 4 cloves minced – Fresh garlic gives a bold, aromatic flavor. I never recommend garlic powder here.
Fresh parsley – 2 tablespoons chopped – Parsley adds freshness and balances the richness of the butter.
Fresh thyme – 1 teaspoon – Thyme pairs perfectly with steak and potatoes adding an earthy note.
Salt – 1 teaspoon adjust to taste – Proper seasoning enhances the natural flavors of the steak.
Black pepper – ½ teaspoon – Freshly ground pepper adds gentle heat without overpowering.
Red pepper flakes optional – ¼ teaspoon – I add this when I want a subtle kick of heat.

Method

Start by washing the baby potatoes and cutting them in half. Pat the steak dry and cut it into even bite-sized cubes. Mince the garlic and chop the fresh herbs so everything is ready before cooking.
Heat olive oil in a large skillet over medium heat. Add the potatoes, season with salt and pepper, and cook until golden and fork-tender. Stir occasionally so they crisp evenly without burning.
Remove the potatoes from the skillet and set them aside. Add more oil if needed, then place the steak bites in a single layer. Let them sear undisturbed for a rich brown crust before turning.
Lower the heat and add butter to the skillet with the steak. Stir in garlic, thyme, and red pepper flakes. Let the butter melt gently so the garlic becomes fragrant, not bitter.
Return the potatoes to the skillet and toss everything together. Sprinkle with fresh parsley and adjust seasoning. Cook for a few more minutes so the flavors meld beautifully.

Notes

I always let the steak rest at room temperature for 15 minutes before cooking for better searing.
I avoid overcrowding the pan because it steams the steak instead of browning it.
I use fresh herbs whenever possible because dried ones don’t give the same aroma.
I taste and adjust seasoning at the end since butter can mellow saltiness.