Description
Rich and flavorful Garlic Butter Steak Bites paired with crispy roasted potatoes make a perfect hearty and satisfying meal. Cubed sirloin steak is seared to perfection and tossed with golden potatoes roasted with aromatic herbs and a luscious garlic butter sauce, delivering an irresistible combination of textures and savory tastes.
Ingredients
Scale
Steak
- 2 pounds boneless sirloin steak (or ribeye, New York strip), cut into 1-inch cubes
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Potatoes
- 2 pounds small Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 sprigs fresh rosemary, roughly chopped
Garlic Butter Sauce & Garnish
- 6 tablespoons unsalted butter
- 6-8 cloves garlic, minced
- 2 sprigs fresh thyme, leaves stripped
- 1 tablespoon fresh parsley, finely chopped, plus extra for garnish
Instructions
- Prepare & Season Potatoes: Preheat your oven to 400°F (200°C) and line a large baking sheet. Wash, dry, and cut the potatoes into uniform 1-inch pieces. In a large bowl, toss the potatoes with olive oil, sea salt, black pepper, paprika, cayenne pepper, and chopped rosemary until evenly coated. Spread the potatoes in a single layer on the prepared baking sheet.
- Roast Potatoes: Roast the potatoes for 25-30 minutes until they are tender inside and crispy outside, stirring halfway through to ensure even cooking. Once done, remove from the oven and set aside.
- Prepare & Season Steak: Allow the steak to come to room temperature for 15-20 minutes, then pat dry thoroughly. Cut into 1-inch cubes and toss in a clean bowl with olive oil, sea salt, black pepper, garlic powder, and onion powder, ensuring all pieces are well seasoned.
- Prepare Garlic Butter Sauce: Melt unsalted butter in a small saucepan over low heat. Add minced garlic and thyme leaves, gently simmering for 1-2 minutes until fragrant but not browned. Remove from heat and stir in chopped parsley. Set aside to keep warm.
- Sear Steak Bites: Heat a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add 1-2 teaspoons olive oil and heat until smoking hot. In batches (to avoid overcrowding), sear the steak cubes for 1-2 minutes per side until a deep brown crust forms and the desired doneness is reached. Transfer seared steak to a clean bowl.
- Combine & Finish: Return all seared steak to the skillet, add the roasted potatoes, and pour the garlic butter sauce over everything. Toss gently over medium heat for 1-2 minutes to combine flavors and ensure each piece is coated thoroughly. Remove from heat.
- Garnish & Serve: Sprinkle generously with additional fresh parsley. Allow the steak and potatoes to rest in the pan off heat for 1-2 minutes to let the juices redistribute. Serve immediately straight from the skillet for best presentation and flavor.
Notes
- Use a heavy skillet like cast iron for best searing results on the steak bites.
- Do not overcrowd the pan while searing steak to ensure a proper crust.
- Adjust cayenne pepper quantity to control the heat level to your preference.
- Letting the steak rest briefly off heat enhances juiciness and flavor.
- This recipe uses fresh herbs like rosemary, thyme, and parsley; if unavailable, dried herbs can be substituted but reduce quantities to avoid overpowering.
- Ensure potatoes are cut evenly to roast uniformly.
