These Garlic Butter Steak Bites and Potatoes are everything you crave on a weeknight, juicy, tender steak, golden potatoes, and a garlicky butter sauce that clings to every bite. All made in one pan, ready in under 30 minutes. It’s hearty, comforting, and perfect for when you want big flavor without the fuss.
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Winter evenings call for real food — something sizzling, buttery, and comforting. This dish is my weeknight answer to steakhouse cravings.
My family is full of carnivores—we love a good burger steak, crying tiger, pork steak, and beef salpicao. This recipe is pretty close to beef salpicao but with the added bonus of buttery potatoes. Simple, satisfying, and packed with flavor!
I used to overcomplicate steak nights — too many pans, marinades, sides. Then this one-skillet version happened, and we haven’t looked back.
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Why You'll Love It
- One Pan, Big Flavor – Less mess, all the flavor.
- 30-Minute Dinner – Quick enough for weeknights, fancy enough for guests.
- Garlic Butter Key – Buttery, rich, and seriously craveable.
- Flexible – Works with any steak or potato type you have.
- Family Favorite – Even picky eaters go for seconds.
Ingredients
Here's what you'll need:
- New York steak – Or your favorite cut of steak. Tender, juicy, and cooks beautifully in bite-sized pieces.
- Potatoes – I love honey gold or baby Yukon; they crisp perfectly.
- Garlic – For that rich garlic sauce.
- Worcestershire sauce – Deepens the umami flavor.
- Oyster sauce – Adds a touch of savory sweetness.
- Sugar – Balances the flavors.
- 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: Use russet, Yukon gold, or baby red potatoes.
- Butter: Try ghee or olive oil for a dairy-free option.
- Seasoning: Add smoked paprika, cayenne, or Italian seasoning for extra flavor.
- Sauces: Swap oyster sauce for soy sauce or balsamic glaze vs. balsamic vinegar.
- Veggies: Add mushrooms, bell peppers, or onions for more texture.
How To Make Garlic Butter Steak Bites and Potatoes
- 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!
Recipe Variation Ideas
- Spicy Steak Bites – Add chili flakes or sriracha for a kick.
- Butter Herb Steak – Mix in fresh rosemary or thyme with the garlic butter.
- Cheesy Steak Bites – Melt some Parmesan or cheddar over the top.
- Creamy Garlic Sauce – Stir in heavy cream and garlic butter for a rich, creamy finish.
- BBQ Steak Bites – Toss in BBQ sauce for a smoky twist.
🥗What To Serve With This
- Steamed Rice – Soaks up all that garlicky butter sauce.
- Garlic Bread – Extra buttery goodness!
- Roasted Veggies – Balance the richness with something light like Roasted Brussels Sprouts
- Side Salad – A fresh contrast to the hearty dish like Arugula and Pomegranate Salad
- Mashed Potatoes – Double up on potatoes for extra comfort.
- Mac and Cheese - A cheesy match for steak bites
- Grilled Asparagus – A simple, elegant side.
- Garlic butter - Serve with steak bites for a rich, garlicky topping or dip that melts right into every juicy bite.
- Corn on the Cob – Sweet and buttery goodness!
- Egg Noodles – Toss everything together for a steak pasta twist.
Meal Prep & Storage
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Use a skillet over medium heat — it brings the crispness back.
- To Prep Ahead: Dice steak and parboil potatoes earlier in the day for even faster cooking.
Rose's Quick Tips
- Let the steak sit at room temp before cooking for even doneness.
- Don’t overcrowd the pan—cook in batches if needed.
- Use high heat for a perfect sear and juicy butter steak bites.
- Deglaze the pan with a splash of broth or wine for extra flavor.
- Rest the steak bites for a few minutes before serving.
Recipe FAQs
Cook them first until golden, then remove. Add them back at the end only to coat in butter.
They likely overcooked. Sear over high heat for just 2 minutes per side, and don’t crowd the pan.
Yes — cook steak and potatoes separately, then reheat both in butter and garlic right before serving.
Definitely. Moisture prevents browning. Pat dry before seasoning.
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Garlic Butter Steak Bites and Potatoes
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
- Let the steak sit at room temp before cooking for even doneness.
- Use ribeye or sirloin for the most tender texture
- Don’t overcrowd the pan—cook in batches if needed.
- Use high heat for a perfect sear and juicy butter steak bites.
- Deglaze the pan with a splash of broth or wine for extra flavor.
- Rest the steak bites for a few minutes before serving.
- Store in fridge 3 days; reheat in skillet.
- Add chili flakes or herbs for extra flavor.
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!