How to Make Garlic Butter Steak Bites with Potatoes

Step 1 - Prep both proteins: Pat the steak cubes completely dry with paper towels — do this twice if necessary, as any remaining surface moisture will steam rather than sear. Season the steak cubes with half the salt, the pepper, and the garlic powder, tossing to coat evenly. In a separate bowl, toss the halved baby potatoes with one tablespoon of olive oil, the smoked paprika, dried rosemary, and the remaining half teaspoon of salt until every piece is evenly coated. Set both aside at room temperature while the pan heats.

Step 2 - Cook the potatoes first: Heat a large cast iron skillet or heavy stainless steel skillet over medium-high heat until very hot — a drop of water flicked onto the surface should evaporate in under one second. Add one tablespoon of olive oil and swirl to coat. Add the seasoned potatoes cut-side down in a single layer and cook without stirring for 5 to 6 minutes until the cut sides are deeply golden and crispy. Flip and cook the rounded sides for an additional 4 to 5 minutes until the potatoes are cooked through and crispy on both sides. Remove to a plate and set aside — do not cover, as covering traps steam and softens the crispy surface.

Step 3 - Sear the steak bites: Increase the heat to high. The pan will still have some residual oil and potato fond — do not wipe it out, as it adds flavor. Add one tablespoon of butter and let it melt and foam. Working in two batches if the pan is crowded, add the steak cubes in a single layer with space between each piece. Cook without moving for 60 to 90 seconds until a deep brown crust forms on the bottom, then flip each piece and sear for another 60 seconds. The bites should be medium-rare to medium at this point — pink at the center and crusted on the outside. Remove to the plate with the potatoes. Cook the second batch the same way.

Step 4 - Make the garlic butter: Reduce the heat to medium. Add the remaining three tablespoons of butter to the pan. As the butter melts and foams, add all the minced garlic and stir continuously for 60 seconds until the garlic is fragrant and just beginning to turn golden at the edges — watch it closely at this stage because the difference between perfectly cooked garlic and burned garlic in a hot pan is under thirty seconds. The butter should be foaming and golden, not dark or smoking.

Step 5 - Combine and serve: Return the steak bites and crispy potatoes to the pan and toss everything together in the garlic butter for 30 to 45 seconds until every piece is coated and glistening. Taste and adjust salt. Transfer immediately to a serving platter or serve directly from the pan. Scatter chopped fresh parsley generously over the top and finish with a pinch of flaky sea salt over the steak bites. Serve immediately — garlic butter steak bites are best within five minutes of finishing, while the crust is still crispy and the butter is still fragrant.