I’d like to share with you the meal that has been saving my weeknights: potatoes and garlic butter steak bites. It’s the kind of meal that requires no work but feels decadent. Just a cast iron skillet, a few minutes, and ingredients you most likely already have—no marinades, no special equipment.
The Backstory
I don’t eat steak every night. In fact, cooking steak always seemed like a hassle—not because I don’t enjoy it (I do). Then I came upon steak bites. Suddenly, dinner was a whole lot easier.
This recipe started as a test. I’d been making stir-fries all week but was craving something heartier. Seared steak bites, golden potatoes sizzling away, and a quick swirl of garlic butter in the pan? Done. My kids devoured it. My partner called it “restaurant-quality.” And now? It’s on rotation weekly.
Why This Recipe Works
- Quick: 20 minutes from start to finish
- One-pan magic: More flavor, less cleanup
- Budget-friendly: Uses everyday ingredients (no fancy cuts needed)
- Flexible: Swap in different herbs, cuts of steak, or potato varieties based on what you have
Ingredients (All Simple, All Naturally Gluten-Free)
- 2 tbsp butter or ghee (plus more for searing steak)
- 1 tbsp olive oil
- 4–5 Yukon gold potatoes, chopped (or red/yellow/fingerling)
- 3 cloves garlic, minced
- 1 tsp each dried oregano and thyme (or use rosemary, basil)
- Salt and black pepper, to taste
- 1 lb sirloin steak, cut into bite-sized cubes (or use tenderloin, ribeye, strip steak)
- Fresh parsley, chopped, for garnish
How to Make It (No Tricks, Just Common Sense)
Step 1: Crisp the Potatoes
In a large cast iron skillet, heat olive oil and 2 tbsp ghee over medium heat.
Add potatoes, garlic, herbs, salt, and pepper. Stir to coat.
Cook for 6–8 minutes, stirring every minute, until golden and fork-tender.
Remove and set aside.
Step 2: Sear the Steak
Turn heat up to medium-high. Add remaining ghee.
Place steak cubes in the pan—don’t overcrowd—and let them sear for 2 minutes undisturbed.
Stir and cook another 1–2 minutes until browned on all sides.
Step 3: Combine and Finish
Return cooked potatoes to the pan. Toss everything together gently.
Taste and adjust seasoning.
Top with chopped parsley and serve hot.
Real-World Tips (I Learned These the Hard Way)
- Don’t crowd the pan: If needed, cook steak in batches so it sears, not steams.
- Use a splatter screen: Keeps your stove (and shirt) grease-free.
- Let steak rest: Just a few minutes helps lock in all that juicy flavor.
How to Store & Reheat (Because Leftovers = Gold)
- Refrigerate in an airtight container for up to 5 days
- Freeze after cooling fully—for up to 3 months
- Reheat in a skillet with a bit of ghee, or microwave in 15–20 second intervals
Serving Ideas
While this dish is perfectly satisfying on its own, here are some simple pairings:
- Roasted vegetables (asparagus, green beans, or a sheet pan medley)
- Crisp green salad (like arugula with lemon vinaigrette)
- Crusty bread to soak up that garlic butter
Final Thoughts
This is proof that simple ingredients and a hot skillet can turn into something special. No complicated steps, no fancy tools—just good food, fast.
Let me know how it turns out for you. Chances are, someone at your table will ask for seconds (or thirds).
