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.
Servings: 4 people
Calories: 406kcal
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!
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.
Nutrition
Calories: 406kcal
