Steak Bites and Potatoes
Updated
Updated
I just can’t get enough of these tender, juicy pieces of sirloin and baby potatoes tossed with seasoning and coated in an irresistible garlic butter sauce. So delicious! Ready in under 30 minutes, these Steak Bites and Potatoes are perfect for any night of the week.
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5 STAR REVIEW
Skillet Garlic Butter Steak Bites
After you make this garlic butter steak bites and potatoes recipe, your mouth will water just thinking about it. If you love a juicy, perfectly cooked steak for dinner, these easy steak bites are one way to satisfy that craving right on the stovetop.
This skillet steak and potatoes recipe is so easy, with just a handful of ingredients—sirloin, potatoes, garlic, butter, and seasoning. The potatoes and steak are cooked right in the same skillet so there are minimal dishes and clean-up is a breeze.
If you like this recipe, don’t miss our skillet steak made with a barbecue butter sauce. It’s so simple, yet so fantastic!
Garlic Butter Steak Bites and Potatoes
Ingredients
- 3 tbsp olive oil, divided
- 1 lb. baby potatoes, halved or quartered (they should be no bigger than 1-inch wide pieces)
- 2 tsp Montreal seasoning, divided
- 1 ½ lbs. sirloin steak, cut into small 1-inch cubes
- ½ tsp coarse salt
- ½ tsp pepper
- 2 tbsp butter
- 2 cloves garlic, minced
Instructions
- Warm half the olive oil in a large nonstick skillet over medium heat. Once shimmering, add in the potatoes and toss with half the Montreal seasoning, then arrange them so they lay flat, cut-side down. Cover the skillet with a tight-fitting lid and cook until the potatoes develop a nice golden crust, about 5 minutes. Uncover, increase the heat to medium-high and cook, stirring occasionally, for another 10 to 15 minutes until fork tender. Transfer the potatoes to a plate and cover them with foil to keep warm.
- Season the steak with the remaining Montreal seasoning, salt, and pepper. Increase the heat to high and warm the remaining olive oil. Once shimmering (but not smoking), place steak in the skillet in a single layer (you may need to cook in batches, depending on the size of your pan). Cook undisturbed for 1 minute, then cook for another 3 minutes or so, stirring occasionally, until the steak is golden brown on all sides. (Repeat with remaining meat, if needed.)
- Reduce heat to medium, add the butter and garlic to the skillet; cook for about 1 minute, stirring to coat the meat in the sauce.
- Add the potatoes back into the skillet, toss, and serve.
Video
Notes
- What steak to use? Sirloin is tender, has a lot of flavor, and is not very expensive, but you could use beef tenderloin, ribeye, or New York strip steak instead. Since the cubes of meat are cooked quickly, I do not recommend large cuts that require longer cooking time for the fat to break down.
- Cooking time: The cook time for this recipe renders medium-well meat. Note, it can change slightly depending on the thickness and size of the beef. If you’d like them medium or medium-rare, cook them for less time.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Steak Bites and Potatoes Step by Step
Cook the potatoes: Warm 1½ tbsp olive oil in a large nonstick skillet over medium heat. Once shimmering, add 1 lb. potatoes and toss with 1 tsp Montreal seasoning, then arrange them so they lay flat, cut-side down. Cover the skillet with a tight-fitting lid and cook until the potatoes develop a nice golden crust, about 5 minutes. Uncover, increase the heat to medium-high, and cook, stirring occasionally, for another 10 to 15 minutes until fork tender. Transfer the potatoes to a plate and cover them with foil to keep warm
Cook the steak: Season 1½ lbs. steak with 1 tsp Montreal seasoning, salt, and pepper. Heat 1½ tbsp olive oil until shimmering. Cook the steak in a single layer, undisturbed, for 1 minute, then for another 3 minutes, stirring occasionally. You may need to do this in batches.
Add the garlic butter: Add 2 tbsp butter and 2 cloves garlic to the skillet. Cook for a minute, stirring to coat the meat.
Enjoy: Return the potatoes to the skillet, toss to coat in the sauce, and enjoy.
Helpful Tips & Variations
Here are a few things to keep in mind when making this garlic butter steak and potatoes skillet.
- Use regular potatoes. Instead of baby potatoes, you can use regular red potatoes and cut them into about 1-inch cubes. Keep an eye on your potatoes and cook them until they are fork-tender.
- Don’t overdo it on the salt. Montreal steak seasoning is made with a lot of salt, so keep that in mind when adding salt.
- Heat the oil. Make sure your skillet is very hot before adding the meat, so it can develop a nice crust. I recommend a cast iron pan, which retains heat very well. I also prefer to saute in olive oil and finish with butter, so you can get the rich flavor without it burning.
- Cook in batches. If needed, you can cook the steak bites in two batches. It’s better to do this than crowding the pan, which can prevent them from searing.
How to Store Leftovers
Leftover steak bites and potatoes can be stored in the fridge in an airtight container for up to 4 days. Reheat on the stovetop or microwave until heated through.
What to Serve with Steak and Potatoes
Garlic butter steak bites can be served as an appetizer with toothpicks or you can turn it into a complete meal. A simple side salad or caesar salad goes well with steak and potatoes, along with some crusty Dutch oven bread to soak up all the garlic butter. Roasted broccoli would also be a good veggie side.
Before serving, I sometimes add a bit of fresh chopped parsley for color.
This was a tasty meal. I served it with the roasted broccoli.