You can make this garlic butter steak bites and potatoes recipe in less than 20 minutes!

The potatoes turn a beautiful golden brown right in the pan, and the steak bites are very tender.

I like steak. But I don’t cook steak very often because it’s a little more work. The answer? Bites of steak!

After making my Healthy Beef and Broccoli Stir Fry over and over, I decided to try out new ways to cook steak in the skillet. It turns out that making juicy, tender steak bites in just a few minutes is very easy! I love making steak this way because it’s quick and the searing doesn’t ruin the food.

The ingredients are simple, but garlic and butter make this recipe taste amazing. Use ghee instead of butter if you can’t handle lactose. It’s a paleo-friendly meal! I know you’re going to love this recipe for garlic butter steak bites and potatoes as much as I do. We eat it every week on a weeknight, and the kids love it!

To make this recipe for steak bites and potatoes, you only need a few simple things. The ingredients are fresh and don’t have any gluten in them:

• Ghee or butter, cut up
• Oil from olives
• Potatoes from Yukon
• Cloves of garlic
• Thyme
• Oregano
• Sea salt
• Ground black pepper
• Sirloin steak
• Parsley

Don’t have yukon gold potatoes? You can use any small potato varieties, including yellow, red, or fingerling potatoes.
Any tender steak will work in this recipe, including sirloin steak, strip steak, beef tenderloin, or ribeye.
You can use any other dried herbs in place of the thyme or oregano, including rosemary, basil, or parsley.

Ingredients

• ¼ cup ghee or butter, divided
• 1 tablespoon olive oil
• 1 lb yukon gold potatoes, cut into ½ inch cubes
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon sea salt, plus more to taste
• ¼ teaspoon ground black pepper, plus more to taste
• 1 ¼ lb sirloin steak, cut into ½ inch cubes

Instructions

1. Prep: Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of the ghee to the pan.
2. Cook the potatoes: Once the ghee is melted, add the potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over top of the potatoes in the pan. Cook for 2-3 minutes before stirring the potatoes. Stir the potatoes and cook until they are golden brown and fork tender, about 6-8 minutes. Stir frequently, about every minute, to prevent sticking. Remove the potatoes and the browned bits from the pan and set aside.

3. Sear the steak: Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan. Once melted, add the steak pieces and season with a dash of salt and pepper. Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Stir and continue to cook until golden brown, about 1-2 minutes.
4. Combine: Add the potatoes back to the pan and stir to combine. Add more salt and pepper to taste. Top with freshly chopped parsley. Serve and enjoy!

Cook Mode

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1. Prep: Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of the ghee to the pan.
2. Cook the potatoes: Once the ghee is melted, add the potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over top of the potatoes in the pan. Cook for 2-3 minutes before stirring the potatoes. Stir the potatoes and cook until they are golden brown and fork tender, about 8-10 minutes. (Note: this will take longer if the potatoes are crowded in the pan, or your potato pieces are larger.) Stir frequently, about every 1-2 minutes, to prevent sticking. Remove the potatoes and the browned bits from the pan and set aside.

3. Sear the steak: Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan. Once melted, add the steak pieces and season with a dash of salt and pepper. Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Stir and continue to cook until golden brown, about 1-2 minutes.
4. Combine: Add the potatoes back to the pan and stir to combine. Add more salt and pepper to taste. Add freshly chopped parsley on top. Enjoy and serve!

Tips & Tricks

• You can use other small potato varieties in this recipe, including yellow, red, or fingerling potatoes.
• Cut the potatoes small and even. It will help them cook up quickly.
• A cast iron pan is best for getting the potatoes crisp and the steak golden.
• Fight the urge to disturb the meat. Let the steak pieces sear and get golden before stirring.
• Use a splatter screen when searing the meat to keep the mess to a minimum.

Storage & Reheating

TO STORE: Store any leftovers in the fridge in an airtight storage container for up to 5 days.

To freeze, let the mixture cool to room temperature, then put the steak bites and potatoes in a zip-top storage bag or an airtight container that can go in the freezer. You can keep it in the freezer for up to three months. Put it in the fridge to thaw before heating it up again.

TO REHEAT: I suggest reheating in the skillet over medium heat with a little extra ghee until it’s warm. This will give it the best texture. You can also reheat it in the microwave in 15-20 second intervals until warm.

Serving Suggestions

Because this dish contains meat and garlic butter potatoes, it’s great on its own! If you’re looking for something extra to serve it with, I recommend going with a simple vegetable like roasted asparagus or a side salad.

Additional Notes

• You can use other kinds of small potatoes in this recipe, such as fingerling, yellow, or red potatoes.
• Make sure to cut those potatoes into small, even pieces. It will help them cook faster.
• Don’t give in to the urge to stir the meat too soon. Let them sear before you stir.