Garlic Butter Steak Bites and Potatoes

Overhead view of steak bites and potatoes in a skillet

5 from 1

Garlic Butter Steak Bites and Potatoes

Tender, juicy pieces of sirloin and baby potatoes are tossed with seasoning and coated in an irresistible garlic butter sauce to make these Steak Bites and Potatoes. Ready in under 30 minutes, this easy steak dinner is perfect for any night of the week!

See below the recipe card for step-by-step images.

Prep Time15

Cook Time9

Total Time24

Course: Main Course

Cuisine: American

Keyword: garlic butter steak and potatoes skillet, garlic butter steak bites, steak and potatoes

Servings: servings

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