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Garlic steak bites and potatoes recipe in one cast iron skillet with one pound sirloin steak cut into bite-sized cubes seasoned with half teaspoon each salt, pepper, and garlic powder, seared over high heat until deeply golden, combined with one pound Yukon gold potatoes cooked in one tablespoon olive oil and two tablespoons garlic butter with four cloves minced garlic, one teaspoon dried rosemary, and one teaspoon dried oregano until fork-tender - tossed together and garnished with fresh chopped parsley

Garlic Steak Bites and Potatoes Recipe

Juicy seared steak cubes and crispy golden potatoes tossed together in a rich garlic butter sauce. A fast, satisfying one-pan dinner ready in 30 minutes.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1 lb baby potatoes, halved
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried rosemary or thyme
  • salt and black pepper to taste
  • fresh parsley, chopped, for garnish

Equipment

  • 12-inch Cast Iron Skillet
  • Paper Towels
  • Tongs

Method
 

  1. Heat 1 tbsp olive oil in a large cast iron skillet over medium-high heat.
  2. Cook halved potatoes cut-side down for 5 to 6 minutes until golden. Flip and cook 4 to 5 more minutes until tender. Remove and set aside.
  3. Pat steak cubes completely dry. Season with salt, pepper, garlic powder, and rosemary.
  4. Add remaining olive oil to the skillet and increase heat to high.
  5. Sear steak bites in a single layer for 1 to 2 minutes per side without moving. Work in batches if needed.
  6. Reduce heat to medium. Add butter and minced garlic. Toss steak in garlic butter for 30 seconds.
  7. Return potatoes to the pan. Toss together and cook 1 final minute. Garnish with parsley and serve.

Notes

  • Pat steak dry before searing - moisture prevents browning.
  • Sear in two batches if needed to avoid crowding the pan.
  • Cast iron skillet strongly recommended over non-stick.
  • Let steak rest at room temperature 10 to 15 minutes before cooking for more even results.