Cast-Iron Garlic Butter Steak Bites With Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 lb (680 g) Yukon Gold or baby potatoes, halved
• 2 tbsp olive oil, divided
• 1/4 cup (60 ml) water
• 1 1/2 lb (680 g) sirloin steak, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 4 tbsp (56 g) unsalted butter
• 6 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Do This

• 1) Heat a 12-inch cast-iron skillet over medium-high for 3–5 minutes.
• 2) Cook potatoes with 1 tbsp oil + 1/4 cup water; cover and steam 10 minutes.
• 3) Uncover and crisp potatoes in the same skillet 6–8 minutes; season and remove.
• 4) Season steak with salt, pepper, paprika; sear in 2 batches with remaining 1 tbsp oil, 2 minutes per side.
• 5) Lower heat; melt butter, sauté garlic 30–45 seconds, then stir in Worcestershire, rosemary, lemon.
• 6) Return steak and potatoes; toss 1–2 minutes until glossy and hot.
• 7) Sprinkle parsley, taste for salt, and serve immediately.

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Why You’ll Love This Recipe

• True one-pan comfort food: steak, potatoes, and garlicky butter all come together in one cast-iron skillet.
• Big flavor, simple technique: steam-then-crisp potatoes and quick-seared steak bites keep it practical for weeknights.
• Hearty and satisfying: a full meal with minimal sides needed (though a salad is always welcome).
• Restaurant-style finish: sizzling garlic butter coats every bite for that steakhouse feel at home.

Grocery List

• Produce: Yukon Gold or baby potatoes, garlic, fresh rosemary, fresh parsley, lemon
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, black pepper, smoked paprika, Worcestershire sauce
• Meat: sirloin steak (or ribeye/strip)

Full Ingredients

Steak

• 1 1/2 lb (680 g) sirloin steak, cut into 1-inch cubes (trim excess surface fat)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika

Potatoes

• 1 1/2 lb (680 g) Yukon Gold or baby potatoes, halved (quarter any larger pieces for even cooking)
• 2 tbsp olive oil, divided
• 1/4 cup (60 ml) water (for quick steaming in the skillet)
• 1/2 tsp kosher salt (for the potatoes, plus more to taste)

Garlic Butter Sauce

• 4 tbsp (56 g) unsalted butter
• 6 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp chopped fresh rosemary (or 1 tsp dried rosemary)
• 1 tbsp lemon juice

To Finish

• 2 tbsp chopped fresh parsley
• Optional: 1/4 tsp red pepper flakes (for a gentle heat)

Step-by-Step Instructions

Step 1: Prep, cut, and season

Pat the steak dry with paper towels (this is key for a deep sear). Cut into 1-inch cubes, aiming for similar sizes so they cook evenly. In a bowl, toss steak with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.

Halve the potatoes (quarter any larger pieces). Set everything near the stove; this recipe moves quickly once the skillet is hot.

Step 2: Preheat the cast iron

Set a 12-inch cast-iron skillet over medium-high heat for 3–5 minutes. You want it properly hot so the potatoes crisp and the steak browns instead of steaming.

Step 3: Steam the potatoes to get them tender fast

Add 1 tbsp olive oil to the skillet, then add the halved potatoes and sprinkle with 1/2 tsp kosher salt. Pour in 1/4 cup (60 ml) water and immediately cover with a lid (or a baking sheet if you don’t have a lid).

Cook covered for 10 minutes, keeping the heat at medium-high so the water steams and tenderizes the potatoes quickly.

Step 4: Crisp the potatoes and move them out

Remove the lid. Continue cooking the potatoes, stirring every 1–2 minutes, until the water has evaporated and the potatoes are deeply golden and crisp in spots, about 6–8 minutes.

Transfer potatoes to a plate and keep nearby. (They’ll come back to the skillet at the end.)

Step 5: Sear the steak bites in two batches

Increase heat to high. Add the remaining 1 tbsp olive oil. When the oil shimmers, add half of the steak cubes in a single layer (don’t crowd the pan).

Sear for 2 minutes without moving, then flip and sear for 1–2 minutes more, until browned. Transfer to a plate and repeat with the second batch.

Temperature guide: For medium-rare, aim for an internal temperature of 130–135°F (54–57°C) after tossing with the sauce. (The steak will cook a bit more in the final step.)

Step 6: Make the garlic butter in the same skillet

Reduce heat to medium-low. Add 4 tbsp butter and let it melt. Add the minced garlic and cook for 30–45 seconds, stirring constantly, just until fragrant (avoid browning the garlic).

Stir in 1 tbsp Worcestershire sauce, rosemary, and 1 tbsp lemon juice. Scrape the skillet with a wooden spoon to lift up the browned bits; that’s flavor.

Step 7: Return everything to the skillet and finish

Add the seared steak bites and potatoes back to the skillet. Toss for 1–2 minutes until everything is coated in garlic butter, warmed through, and glossy.

Turn off the heat. Sprinkle with 2 tbsp chopped parsley (and optional 1/4 tsp red pepper flakes). Taste and add salt and pepper if needed. Serve immediately while sizzling hot.

Pro Tips

• Dry steak = better sear: Moisture is the enemy of browning. Pat the steak very dry before seasoning.
• Don’t crowd the pan: Sear the steak in two batches so the cubes brown quickly instead of steaming.
• Steam-then-crisp is the trick: The 1/4 cup water gets the potatoes tender fast; uncovering finishes them with a crisp exterior.
• Watch the garlic closely: Keep heat at medium-low when the garlic goes in. Burnt garlic turns bitter fast.
• Use a thermometer for confidence: Pull the steak from the sear a little under your target doneness; it finishes gently in the butter.

Variations

• Steak and potatoes with mushrooms: After crisping the potatoes, sauté 8 oz (225 g) sliced cremini mushrooms for 4–5 minutes, then proceed with the steak.
• Garlic butter steak bites with green beans: Toss in 8 oz (225 g) trimmed green beans during the last 3–4 minutes of potato crisping for a built-in vegetable.
• Spicy Cajun-style: Replace smoked paprika with 2 tsp Cajun seasoning and add 1/2 tsp red pepper flakes to the butter.

Storage & Make-Ahead

Refrigerate: Cool leftovers to room temperature, then store in an airtight container for up to 3 days.

Reheat: For best texture, reheat in a skillet over medium heat with 1–2 tsp water and a small knob of butter, stirring until hot (about 5–7 minutes). Microwaving works in a pinch, but the potatoes won’t stay as crisp.

Make-ahead tip: You can cut the potatoes and steak up to 24 hours ahead. Store potatoes submerged in cold water in the fridge (drain and dry very well before cooking), and store steak covered separately.

Nutrition (per serving)

Approximate (based on 4 servings): 560 calories, 42 g protein, 30 g fat, 33 g carbohydrates, 4 g fiber, 820 mg sodium.