Garlic Butter Steak Bites & Potatoes (Ready in 20 Mins)

Prep Time: 10 mins | Cook Time: 15 mins | Servings: 4

We use Sirloin (budget-friendly) but cut it against the grain to make it taste like Filet Mignon. Plus, we par-boil the potatoes so they are fluffy inside and crispy outside.

🛒 The Grocery List

• 1.5 lbs Sirloin Steak (Cut into 1-inch cubes)

• 1.5 lbs Baby Yukon Gold Potatoes (Quartered)

• 3 tbsp Olive Oil (Divided)

• 4 tbsp Unsalted Butter (Divided)

• 6 cloves Garlic (Minced)

• 1 tbsp Fresh Rosemary or Thyme (Chopped)

• 1 tsp Red Pepper Flakes (Optional)

• Soy Sauce (The secret ingredient for deep color—1 teaspoon)

• Salt & Cracked Black Pepper

🍳 INSTRUCTIONS: From Zero to Hero

Step 1: The Potato "Par-Boil" Hack (The Secret to Speed)

Raw potatoes take 15-20 minutes to cook in a pan, and by then, your garlic would burn. We are going to cheat to get perfect fluffy centers.

• The Cut: Wash your baby Yukon Gold potatoes. Cut them into quarters (or halves if they are tiny). Try to make them all the same size so they cook evenly.

• The Microwave Trick: Place the cut potatoes in a microwave-safe bowl. Add 1 tablespoon of water. Cover the bowl with a microwave-safe plate or lid.

• Action: Microwave on High for 4 to 5 minutes.

• The Result: When you take them out, they should be tender when poked with a fork but not falling apart. Drain any leftover water and pat them completely dry with a paper towel. (Wet potatoes won't get crispy!).

Step 2: Prepping the Steak (Avoiding the "Chewy" Texture)

• Room Temperature: If your steak is ice-cold from the fridge, it will lower the pan temperature too fast and boil in its own juices. Let the steak sit on the counter for 15-20 minutes before cooking.

• The Cut: Cut your Sirloin steak into 1-inch cubes.

  • Pro Tip: Remove any large chunks of hard white gristle or fat. We want bite-sized pieces of pure meat.

• The Dry: This is the most important step. Use paper towels to pat every single steak cube bone dry. Moisture is the enemy of a good sear.

• The Seasoning: In a bowl, toss the steak cubes with salt, plenty of cracked black pepper, and 1 teaspoon of Soy Sauce.

  • Why Soy Sauce? You won't taste it as "Asian" flavor. It adds "Umami" and helps the meat turn a dark, delicious brown color very quickly.

Step 3: Crisping the Potatoes

• The Pan: Use a large cast-iron skillet (best for heat retention). Place it over Medium-High heat.

• The Fat: Add 1 tablespoon of olive oil and 1 tablespoon of butter. Wait for the butter to melt and foam.

• The Sear: Add your par-boiled potatoes to the pan. Arrange them so a cut-side is touching the hot metal.

• Do Not Touch: Let them cook undisturbed for 3 to 4 minutes. Peek at one—is it a deep golden brown? If yes, flip them to crisp another side for 2 minutes.

• Remove: Transfer the crispy potatoes to a plate. Keep the pan on the heat!

Step 4: The High-Heat Steak Sear

• Crank the Heat: Turn your burner up to HIGH. We want the pan smoking hot to get a crust on the steak in seconds.

• More Oil: Add another tablespoon of olive oil to the hot pan.

• The Sizzle: Place the steak bites in the pan in a single layer.

  • Critical: If your pan is small, cook in two batches. If you crowd the pan, the meat will steam and turn gray and chewy.

• The Sear: Let them sear without moving for 1 minute. You want a dark brown crust. Flip them over and sear the other side for 1 minute.

• Don't Overcook: Steak bites cook incredibly fast. We are aiming for Medium (pink center). Total cook time should be under 3 minutes.

Step 5: The Garlic Butter Bath

• Combine: Turn the heat down to Medium-Low (very important to prevent burning). Toss the crispy potatoes back into the pan with the steak.

• The Flavor Bomb: Add the remaining 3 tablespoons of butter, the minced garlic, the chopped rosemary (or thyme), and the red pepper flakes.

• The Baste: As the butter melts, it will pick up the garlic and herb flavors. Use a large spoon to toss the steak and potatoes in this foaming golden liquid.

• Timing: Stir constantly for 60 seconds. As soon as the garlic smells fragrant and the steak looks glossy, turn off the heat.

Step 6: Resting & Serving

• The Glaze: Give it one final toss to ensure every potato and steak bite is coated in that glossy sauce.

• Rest: Let the pan sit off the heat for 2 minutes. This allows the steak juices to settle so they don't run out when you bite into them.

• Garnish: Sprinkle with a little fresh parsley or chives for a pop of color and serve immediately straight from the skillet.

🔥 Total Calories Per Serving: ~630 Calories

✨ Gluten-Free: Yes

💡 Reddit-Inspired Troubleshooting (FAQ)

• "My steak was chewy!" -> You likely overcooked it. Steak bites cook FAST. 2-3 minutes total is all they need.

• "Burnt Garlic?" -> Make sure you add the garlic at the very end when the heat is low.

• "Budget Tip?" -> If Sirloin is too expensive, use Chuck Roast but marinate it in baking soda/water for 15 mins to tenderize it first (the "Velvet" technique).

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