I used to overcomplicate steak nights, too many pans, marinades, a list of sides. Then this one-skillet version happened, and we haven't looked back.
Golden potatoes, juicy steak bites, and a garlicky butter sauce that clings to every bite, all made in one pan, ready in under 30 minutes. It's my weeknight answer to steakhouse cravings, without the extra pans or the planning.
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My family is full of carnivores. We love a good burger steak, crying tiger, and pork steak. This one's close to beef salpicao, just with buttery potatoes added in.
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Why You'll Love It
- One pan: Less mess, all the flavor.
- 30 minutes: Quick enough for a weeknight, good enough for guests.
- Real garlic butter: Rich and craveable, not just a garnish.
- Flexible: Works with whatever steak or potato you have on hand.
- Family favorite: Even picky eaters go for seconds.
Ingredients
Here's what you'll need:
- New York steak: Swap New York steak for ribeye, sirloin, filet mignon, or chuck eye. If you're deciding between chuck eye vs ribeye, ribeye will be more tender and marbled, while chuck eye is a more budget-friendly option with plenty of beefy flavor.
- Potatoes: I use honey gold or baby Yukon, they crisp up nicely without falling apart.
- Garlic: The base of the sauce, don't be shy with it.
- Worcestershire sauce: Deepens the umami flavor.
- Oyster sauce: Adds a touch of savory sweetness.
- Sugar: Balances everything out.
- Salt and pepper: Don't skip the basics.
See recipe card for quantities.
Substitution and Additions
- Steak: Swap New York steak for ribeye, sirloin, or filet mignon.
- Potatoes: Russet, Yukon gold, or baby red potatoes all work. Butter: Ghee or olive oil for a dairy-free version.
- Seasoning: Smoked paprika, cayenne, or Italian seasoning add extra flavor.
- Sauces: Swap oyster sauce for soy sauce, or try balsamic glaze instead of balsamic vinegar for a different finish.
- Veggies: Mushrooms, bell peppers, or onions add more texture.
How To Make Garlic Butter Steak Bites and Potatoes
- Fry the potatoes: Heat a large skillet or saute pan over medium heat and cook the potatoes until golden brown and fork-tender. Cast iron is great for browning, but a stainless steel pan works well too. Remove the potatoes and set aside.
- Sauté butter and garlic: In the same pan, melt butter and cook the garlic until fragrant, about a minute. Adding it after the potatoes come out keeps it from burning while the pan is hottest.
- Add the steak: Cook until browned and juicy, in a single layer so it sears instead of steams.
- Add the sauce: Stir in the Worcestershire sauce, oyster sauce, and sugar, coating the steak evenly.
- Bring the potatoes back: Return the potatoes to the pan and toss to coat in the garlic butter sauce.
- Garnish: Sprinkle with fresh parsley or chili flakes and serve hot.
Variations
- Spicy Steak Bites: Add chili flakes or sriracha for heat.
- Butter Herb Steak: Mix fresh rosemary or thyme into the garlic butter.
- Cheesy Steak Bites: Melt Parmesan or cheddar over the top.
- Creamy Garlic Sauce: Stir in heavy cream and garlic butter for a richer finish.
- BBQ Steak Bites: Toss in BBQ sauce for a smoky version
What To Serve With This
- Steamed Rice: Soaks up all that garlicky butter sauce.
- Garlic Bread: Extra buttery goodness.
- Roasted Brussels Sprouts: Balances the richness with something lighter.
- Arugula and Pomegranate Salad: A fresh, crisp contrast to the hearty main.
- Mashed Potatoes: Double up on potatoes for extra comfort.
- Mac and Cheese: A cheesy match for steak bites.
- Caesar Salad: Classic, crisp, and easy to throw together alongside a heavier main.
- Grilled Asparagus: A simple, elegant side.
- Corn on the Cob: Sweet and buttery, a solid pairing. Or go bigger with my Buldak corn cheese if you want something spicier and cheesier on the side.
- Egg Noodles: Toss everything together for a heartier, pasta-forward version.
Storage
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Warm in a skillet over medium heat, it brings the crispness back better than the microwave will.
- To Prep Ahead: Dice the steak and parboil the potatoes earlier in the day for faster cooking at dinnertime.
Rose's Tips
- Let the steak sit at room temp before cooking. Cold steak straight from the fridge cooks unevenly.
- Don't overcrowd the pan. Cook in batches if needed, too much steak at once drops the pan's temperature and you lose the sear.
- Use high heat. It's what gets you a good sear and keeps the steak juicy instead of gray and steamed.
- Deglaze with a splash of broth or wine. It lifts the browned bits off the bottom of the pan for extra flavor.
- Rest the steak bites for a few minutes before serving. This keeps the juices in instead of running out onto the plate.
Recipe FAQs
How do I keep the potatoes crispy after adding the steak?
Cook them first until golden, then remove from the pan. Add them back in only at the end, once the steak and sauce are ready, so they warm through without turning soggy.
Why are my steak bites tough?
They likely overcooked. Sear over high heat for just 1-2 minutes per side, and don't crowd the pan.
Can I make this ahead without losing flavor?
Yes. Cook the steak and potatoes separately, then reheat both in butter and garlic right before serving.
Should I dry the steak before cooking?
Yes. Moisture on the surface prevents browning. Pat it dry before seasoning.
When do the potatoes go back into the pan?
After the steak is cooked and the sauce is stirred in. Toss them in at the very end just to coat them in the garlic butter sauce and warm through.
More Quick and Easy Recipes
- Best Burger Steak with Mushroom Sauce
- Thai Crying Tiger Steak
- Beef Salpicao
- Airfryer Roasted Garlic Butter
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Thank you!
Garlic Butter Steak Bites and Potatoes
Golden potatoes and juicy steak bites, cooked separately for the best texture, then reunited in a garlicky Worcestershire-oyster sauce butter. One pan, minimal cleanup. Ready in under 30 minutes, with steakhouse flavor and none of the fuss.
Equipment
- 1 cast iron skillet or frying pan
Ingredients
- 2 New York strip steaks about 1 lb total, cut into bite-sized pieces
- 1 lb Yukon gold potatoes or honey gold bite-sized potatoes halved
- 5 cloves garlic minced
- 4 tablespoon butter
- 2 tablespoon neural oil like avocado oil canola (for frying potatoes)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
Instructions
- Fry the potatoes – Cook them in a large cast iron skillet over medium heat until golden brown and fork tender.
- Sauté butter and garlic – Melt butter and cook garlic until fragrant.
- Add steak – Cook the garlic butter steak bites until browned and juicy.
- Add Worcestershire,oyster sauce and sugar – Stir everything together to coat in flavor.
- Garnish – Sprinkle with fresh parsley or chili flakes and serve hot!
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Notes
- Fry the potatoes first, then set them aside. Don't leave them in the pan while you cook the steak, they'll go soft instead of staying crisp.
- Pat the steak dry before seasoning. Any surface moisture stops it from browning properly.
- Cook the steak in batches if your pan is small. Crowding it drops the temperature and you lose the sear.
- Sear over high heat for just 1-2 minutes per side. Any longer and the steak turns tough instead of tender.
- Add the garlic after the potatoes come out, not before. It cooks fast and burns easily if it's in the pan too long.
- Bring the potatoes back into the pan at the very end, once the steak and sauce are ready. Toss just to coat and warm through.
- Rest the steak bites a few minutes before serving to keep the juices in.
Tried this recipe?Leave us a comment below and share how it came out!
Rose Sioson says
These garlic butter steak bites and potatoes are seriously addictive! The steak is juicy, the potatoes are crispy, and that garlicky butter sauce is everything. Hope you all enjoy it just as much—let me know if you try it!