Can I use a different type of potato?

Absolutely! Red-skinned potatoes and fingerling varieties work beautifully as they hold their shape well during cooking. I wouldn't recommend russet potatoes as they tend to fall apart, but if that's all you have, reduce the initial cooking time and handle them gently.

How do I know when my steak is cooked to my preferred doneness?

The most accurate way is to use an instant-read thermometer: 130-140°F for medium-rare, 140-150°F for medium, and 150-160°F for medium-well. Without a thermometer, look for color changes – rare steak is red in the center, medium-rare is pink with a red center, medium is mostly pink, and well-done has just a hint of pink or none at all.

Can I make this dish ahead of time for a dinner party?

You can prepare the potatoes ahead of time and reheat them in the skillet just before cooking the steak. For the best texture and flavor, I recommend cooking the steak right before serving. If you must make everything in advance, slightly undercook the steak as it will continue cooking when reheated.

My potatoes are browning too quickly but aren't tender inside. What should I do?

This happens occasionally depending on your pan and heat source. Simply reduce the heat to medium-low, add 2 tablespoons of warm water to the pan, and cover it with a lid. The steam will help cook the potatoes through without further browning. Cook until the water evaporates and the potatoes are tender, about 3-4 minutes.

Garlic Butter Steak Bites and Potatoes Recipe

Name: Garlic Butter Steak Bites and Potatoes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 4 tablespoons unsalted butter (divided); 1 pound Yukon Gold potatoes, diced into ½-inch cubes; 4 cloves garlic, minced; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; ½ teaspoon kosher salt; ½ teaspoon ground pepper; 1½ pounds sirloin steak, cut into 1-inch cubes; Freshly chopped parsley (optional, for garnish

Description

A quick, flavorful, and hearty dish perfect for any weeknight dinner! Juicy and tender steak bites combine with crispy, buttery potatoes in a garlic and herb-infused sauce. Ready in just 20 minutes, this recipe offers a restaurant-quality meal made right in the comfort of your home.

Ingredients

Units Scale

For the Potatoes

1 tablespoon olive oil
4 tablespoons unsalted butter (divided)
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

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

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Instructions

Heat the Pan
Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. Allow the butter to melt completely before continuing.
Cook the Potatoes
Add the diced potatoes, garlic, rosemary, oregano, salt, and pepper to the pan. Cook for approximately 4 minutes without stirring to create a nice golden crust. Stir and cook for an additional 3-4 minutes, or until the potatoes are fork-tender. Remove the potatoes from the skillet and set them aside in a bowl.
Cook the Steak Bites
Return the skillet to the stove and increase the heat to high. Add the remaining 2 tablespoons of butter and stir to melt. Add the steak bites in a single layer and sear them for 1 minute without stirring. Flip or stir the steak bites and cook for another 1-2 minutes, or until your desired level of doneness is reached. Remove the skillet from heat.
Combine and Serve
Add the cooked potatoes back to the skillet and toss everything together until well-coated in the herbed butter. Adjust salt and pepper to taste, if needed. Garnish with freshly chopped parsley, serve, and enjoy!

Notes

Substitute the sirloin steak with beef tenderloin (filet mignon), New York strip steak, or stir-fry meat for variety.
Red-skinned or fingerling potatoes can replace Yukon Gold; avoid Russet, as they may not hold their shape during cooking.
If the potatoes are browning but not tender, lower the heat to medium-low, cover the pan, and add 2 tablespoons of warm water. Let the potatoes steam for 3-4 minutes until tender and water evaporates.
To achieve the best sear, cook the steak in a single layer without overcrowding the pan. Overcrowding may steam the steak instead of searing it.
Steak Doneness 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
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 portion
Calories: 430
Sugar: 2
Sodium: 350
Fat: 26
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0 g
Carbohydrates: 18
Fiber: 2g
Protein: 35g
Cholesterol: 135