These garlic butter steak bites with golden smashed potatoes are fast, delicious and perfect for steak lovers. Easy, cozy, and great for weeknights.
Steak night just got a major upgrade, and it doesn't require a fancy cut or hours in the kitchen. These garlic butter steak bites with smashed potatoes take everything you love about a classic steak dinner and make it faster, easier, and maybe even better.
There are so many reasons I love this dinner. First, it's quick. It takes just minutes to sear the steak cubes and, while the potatoes are a tiny bit more involved, they're not very hands-on and you could even meal prep them ahead of time so that they're mostly ready to go when it's time to cook.
Second, this meal is delicious and a fam-favorite at our house. (You know you have something good when everyone comes to the table and says "Ooooooohhhh!") Think tender cubes of juicy steak seared in a hot skillet, then tossed in a garlicky, herby butter sauce, and served with crispy, olive oil-roasted potatoes you smash right on the pan.
Last, but certainly not least, this meal feels fancy, even though it's not. It's a bit bougie, and I love feeling like I could be eating this at a small table outside of a little French bistro somewhere. It feels like such a treat, whether I'm making a cozy dinner for just my husband and I , or if we're feeding our whole crew. It's become a staple in our house on nights when we want something special without a ton of fuss.
Key Ingredients
Here are the star players that make this garlic butter steak bites recipe shine. These are fresh, easy to find, simple ingredients.
- Steak (your choice!). You can use just about any tender cut of steak here - ribeye, New York strip steak, sirloin, beef tenderloin, or even flank steak. Sirloin is a great budget-friendly option (and is what I used here), but be careful not to cook it for too long or you'll end up with tough steak bites. For the richest flavor and most tender bites, a well-marbled cut like ribeye is worht the splurge. Whatever you choose, cut it into 1 ½ inch cubes for the perfect sear and watch the cooking times to ensure you don't overcook it!
- Baby gold potatoes. These get smashed and roasted until they're ultra-crispy and golden brown. They go so well with the buttery steak bites, and they taste amazing bathed in that garlicy butter sauce!)
- Fresh garlic and shallots. Don't know about you, but I personally think there's no better smell than garlic and shallots sauteeing in a hot skillet. Garlic powder works in a pinch, but fresh is best for flavor and worth the extra step of chopping the garlic.
- White wine. Adds a touch of acidity to the garlic butter sauce for extra flavor and helps lift all those delicious browned bits from the bottom of the pan.
- Unsalted butter. The star of the sauce! And when melted with the herbs, wine and garlic/shallot blend? Liquid gold, friends.
- Fresh parsley and thyme. Adds a touch of brightness and color to the dish. Don't skip the herbs - they're great in the sauce!
Variations and Substitutions
- No wine on hand? Replace it with beef broth or a squeeze of lemon juice for a little acidity.
- Use a different cut of steak. I encourage you to try different cuts of beef to see what you like best. Sirloin is great and budget-friendly, but I've also tried this with ribeye steak, and wowzers, it's good. Strip steak, flank steak, tenderloin - there are so many cuts you can use here! Experiment!
- Flavor swaps. Swap parsley or thyme for rosemary. Add a pinch of smoked paprika or red pepper flakes to the potatoes for a little heat.
- Make it low-carb. Swap potatoes for roasted or air-fried zucchini noodles, steamed broccoli, or maple bacon brussels sprouts.
- Time-saving tip! The smashed potatoes here are truly divine, but when I just don't have the time for them, I'll pop some frozen fries into the air fryer and serve them alongside the steak instead. Still delicious, plus there's a reason why steak and frites are a classic!
How to Make Garlic Butter Steak Bites With Smashed Potatoes
- Prep the steak. If you didn't already, you'll want to cut your steak into about 1 ½ inch cubes. Try to make them even so they'll all cook the same. You're looking for fairly uniform, bite-sized pieces of steak. (You can also ask your butcher to do this!) Season the steak cubes generously with salt and pepper, and let them come to room temperature before cooking them to get a really good sear.
- Boil and smash the potatoes. Boil baby potatoes until fork-tender (about 10-15 minutes), then smash them right on the sheet pan (I usually just use the bottom of a measuring cup to do this). Drizzle the smashed potatoes with olive oil and roast until crispy and golden brown. Careful not to crowd the pan.
- Sear the steak bites. Heat a large cast-iron skillet over medium-high heat and wait until it gets nice and hot. (You can test this by adding a drop of water to the pan - if it sizzles, it's ready.) Add the oil, then the steak pieces in a single layer. Cook for 1-2 minutes on the first side, flip and sear for 1 minute more, then toss the steak for a final minute in the pan to get a nice sear on all sides while still retaining that juicy center. This cooking time produces a crispy sear on the outside while still leaving the steak bites a bit pink in the middle. If you want them cooked through a bit more, leave them on for an extra minute after you flip them. Transfer the steak to a bowl to rest and cover to keep warm.
- Make the garlic butter sauce. In the same pan (don't wipe it out!), saute minced garlic and shallots for a couple of minutes, deglaze with a splash of white wine (any variety is fine), then stir in the butter, herbs, and a pinch of black pepper. Don't worry about any browned bits in the sauce. They add tons of flavor!
- Plate it up! Arrange the crispy potatoes and juicy steak bites on a platter, pour the garlic butter sauce over everything, and top with fresh parsley and thyme.
What to Serve with Garlic Butter Steak Bites
This recipe already feels like a full meal, but if you want to round things out even more (we often add some type of green), here are a few ideas:
- Fresh salad. A simple green salad or arugula with lemon vinaigrette.
- Sauteed greens. Spinach or kale cooked with a little garlic and olive oil.
- Roasted or steamed broccoli. Make steamed broccoli in the instant pot for a super-easy side!
- Sweet potatoes. Roasted or mashed, you can make these sweet or savory depending on the vibe you're going for.
- Brussels sprouts. Roasted or pan-fried until crispy.
- Creamy mashed potatoes. If you skip the smashed version, creamy mashed potatoes (especially these cheesy mashed potatoes!), or simple, roasted baby potatoes are always a good call. And don't be ashamed to serve these up with a side of good old-fashioned French Fries. Steak and frites are classic for a reason!
Frequently Asked Questions
This is really a matter of choosing whichever cuts of beef you prefer (and can afford). I used top sirloin steak when I shot this recipe, but if I had an unlimited budget, ribeye would be my top pick by far. New York strip, beef tenderloin, or even flank steak also work well. I know cost can be a concern, but spend a little extra on a good-quality steak, and you'll taste the difference every time. Because good steak is....good.
Dry the steak cubes well, don't overcrowd the pan, and use a very hot skillet, preferably cast iron or stainless steel. Allow the steak to sear for 1-2 minutes on the first side, flip and sear for another minute, then toss the steak for a minute more to get a good sear all around. The goal is for the outside of the steak ot have a crispy sear and for the inside to stay nice and juicy.
The steak is best fresh, but the potatoes can be boiled and smashed ahead of time. Reheat in the oven for a few minutes, then finish the whole recipe in under 10 minutes.
Store cooked steak and potatoes in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or air fryer for a better texture than the microwave.
A great thing about this recipe is that the steak cooks fast since it's cut into small pieces. But that also makes it tricky because it's easy to overcook these little steak bites. Use a meat thermometer and aim for an internal temperature of 135°F (medium-rare) to 145°F (medium). Just note that steak cooks fast, especially when cut into small pieces.
Yes! For super crispy potatoes without turning on the oven, you can absolutely use the air fryer. Boil and smash them first, add them to the air fryer basket in a single layer, drizzle with oil, then air fry at 400°F for 10-12 minutes or until they're nice and crispy.
If you try this garlic butter steak bites recipe with smashed potatoes, give it a star rating below and let me know what you think in the comments. And please tag me with a pic @frontrangefed on Instagram! I'd love to see your masterpiece!
Recipe
Juicy Garlic Butter Steak Bites With Smashed Potatoes
Ingredients
For the steak
- 2 lb steak (sirloin, ribeye, flank steak, tenderloin all work)
- 2 tsp salt divided
- 1 teaspoon black pepper divided
- 1 tablespoon vegetable oil
- 8 garlic cloves minced
- 3 tablespoon shallots minced
- ⅓ cup white wine
- 5 tablespoon unsalted butter
- 1 tbsp flat-leaf parsley chopped
- 1 teaspoon thyme
For the potatoes
- 1 lb baby gold potatoes
- 1 tbsp olive oil
- 1 tsp salt
Instructions
- Cut the steak into 1 ½-inch bite-sized pieces and season with 1 teaspoon salt and ½ teaspoon black pepper. Allow the steaks to rest for about 20 minutes while you prepare and start to cook your potatoes.
- Preheat the oven to 450 degrees. Place the potatoes in a large pot and cover them with cold water. Add a teaspoon of salt and turn the stove to high heat and bring the water to a boil. Boil the potates for about 10-15 minutes, until they're soft when pierced with a fork. Remove from heat, drain, and allow to cool slightly.
- Arrange the cooked potatoes on a parchment-lined pan in an even layer and, using a flat object (like a glass or a measuring cup), smash the potatoes right on the pan. Drizzle with olive oil, sprinkle with salt, and place them in the oven for about 20 minutes.
- While the potatoes are cooking, start your steak. Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil to the pan. Once the pan and the oil are hot, add the steak and cook for 1-2 minutes on one side, then flip and cook for 1 minute more. Toss the steak for one more minute until all sides are slightly browned. Remove the steak from the skillet and transfer it to a =bowl while you prepare the garlic butter sauce. Do not wipe the pan clean.
- Add the garlic and shallots to the pan and cook for about 30 seconds. Add the white wine and cook for another minute, scraping the bits from the pan.
- Remove the pan from heat and add the butter, salt and pepper.
- Remove the potatoes from the oven and place alongside the steak bites onto a large platter.
- Pour the garlic butter sauce over the steak bites and potatoes, and sprinkle with parsley and thyme.
Notes
- Cook the steak in an even layer in a very hot skillet to achieve a good sear on all sides.
- Watch your cooking time - steak bites cook quickly! Use a meat thermometer to measure the temperature - 135°F (medium-rare) to 145°F (medium).
- Use the back of a measuring cup to easily smash the potatoes on the pan.
Sarah Jenkins says
Delicious!