Can I use different cuts of beef for this recipe?

Absolutely! Tenderloin offers supreme tenderness but higher cost, while ribeye provides amazing flavor from its marbling. Even chuck can work if cut properly and cooked a bit longer. The key is uniform size for even cooking.

Why are my potatoes not getting crispy?

Three common culprits: overcrowding the pan (give them space!), starting with wet potatoes (dry thoroughly), or stirring too frequently (patience pays off with that golden crust). Also ensure your pan is hot before adding potatoes.

Can I make this dish ahead for a dinner party?

While best fresh, you can pre-cook the potatoes until nearly done, then finish both components just before serving. This cuts your active cooking time when guests are present while preserving the dish's signature texture contrast.

Is cast iron essential for this recipe?

While cast iron provides unmatched heat retention and searing capability, any heavy-bottomed skillet will work. The heavier the better! Non-stick pans won't give you the same crusty exterior, but they'll still produce a delicious meal.

Garlic Butter Steak Bites and Potatoes Recipe

Description

This Garlic Butter Steak Bites and Potatoes recipe is the perfect comfort meal with crispy potatoes and juicy steak pieces cooked in a flavorful garlic butter sauce. It’s quick, versatile, and incredibly satisfying. Great as a main course for any weeknight dinner or as an appetizer for special occasions

Ingredients

Units Scale

For the Potatoes:

1 tablespoon olive oil
2 tablespoons unsalted butter
1 pound Yukon Gold potatoes, diced into 1/2-inch cubes
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper

For the Steak:

2 tablespoons unsalted butter
1 1/2 pounds sirloin steak, cut into 1-inch cubes
Freshly chopped parsley (optional, for garnish)

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Instructions

Heat the skillet:
Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tablespoons of unsalted butter. Allow the butter to melt completely.
Cook the potatoes:
Add the diced potatoes, minced garlic, dried rosemary, oregano, salt, and pepper to the skillet. Let them cook without touching for about 4 minutes. Stir the potatoes and cook for an additional 3-4 minutes until fork-tender. Remove the potatoes from the skillet and set them aside.
Cook the steak:
Return the skillet to the stove and increase the heat to high. Add the remaining 2 tablespoons of unsalted butter and let it melt. Add the steak bites in a single layer. Cook for 1 minute, then flip or stir the steak pieces and cook for another 1-2 minutes until they reach the desired doneness. Remove from heat.
Combine and serve:
Add the cooked potatoes back into the skillet and toss everything together. Adjust seasoning with additional salt and pepper if desired. Garnish with freshly chopped parsley (optional), serve, and enjoy!

Notes

You can swap sirloin steak with beef tenderloin, New York strip steak, or stir-fry meat.
Red-skinned or fingerling potatoes can be substituted for Yukon Gold potatoes. Avoid russet potatoes as they may not hold their shape well.
If potatoes are not tender after 8 minutes but are browning too quickly, reduce the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for 3-4 minutes until tender.
Avoid overcrowding the skillet, as this can lead to uneven cooking or steaming instead of proper searing.
Steak internal temperature guide:
Rare: 125-130°F
Medium-rare: 130-140°F
Medium: 140-150°F
Medium-well: 150-160°F
Well-done: 160-165°F
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 400mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg