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These buttery steak and crispy potatoes required just a few ingredients! I used tenderloin pieces and baby gold potatoes. The steak was tender and buttery, and the potatoes were crispy with garlic.
I served this with cheesy garlic bread and green beans, and it was the perfect meal!
Table of Contents
Reasons to Make This Recipe…
- It’s perfect because steak bites are easier to share if someone doesn’t want a full steak.
- I think steak bites taste better than a whole steak because each small piece is coated in butter and garlic, not just the outside.
- Another spin on steak night!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
Steak – I used tenderloin and removed any excess fat. Feel free to use NY strip, sirloin, or ribeye as well.
Potatoes – yellow baby potatoes, russet potatoes, or Yukon gold potatoes work great for this recipe. Just make sure to cut them into 1/2- inch cubes.
Garlic – You’ll need both granulated and fresh garlic. I would avoid pre-minced garlic that comes in a jar.
Butter – Salted or unsalted butter works just fine, avoid margarine if possible.
Top Tips
- Avoid stew meat or cheap steak that needs long cooking to be tender. I recommend using tenderloin, ribeye, or NY strip.
- Parboil the potatoes but don’t overcook, or they’ll fall apart when frying. If you skip parboiling, they’ll take long to fry and might stay hard.
Storage Reheating
Place any leftovers in an air-tight container and refrigerate for up to 3 days. To reheat, simply microwave or heat in a skillet over medium-high heat while stirring occasionally. Make sure not to warm up for too long, otherwise you may overcook the steak.
More Steak Recipes You’ll Love…
Buttery Steak and Crispy Potatoes
Ingredients
- 1 ½ lbs steak, cut into 1-inch cubes
- 1 lb baby potatoes, cut into ½ inch cubes
- 1 teaspoon chicken bouillon powder
- 1 teaspoon granulated garlic
- ½ teaspoon Italian seasoning
- 4 tablespoons butter, divided
- 4 garlic cloves, divided, finely minced
- salt and pepper to taste
- oil, for frying steak and potatoes
Instructions
- Place the potatoes and chicken bouillon powder in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.
- Add a good amount of vegetable or canola oil to a skillet and heat it up over medium-high heat. Once the oil is hot, add the potatoes and cook for 10-15 minutes or until fork-tender. Make sure to flip the potatoes every 2-3 minutes so they don't burn.
- Once the potatoes are fork-tender, remove them from the oil.
- In a separate clean skillet, add the cooked potatoes, 2 tablespoons of butter, granulated garlic, and Italian seasoning. Stir and then season generously with Kosher salt and black pepper. Check for seasoning and then remove them from the heat.
- Season the steak cubes with Kosher salt and black pepper on both sides and then add it to a hot skillet with 2-3 tablespoons of canola or vegetable oil. Cook for 2-3 minutes on the first side and then flip and immediately add 2 tablespoons of butter and the remaining garlic. Stir and cook for an additional minute or until the steak is cooked to your liking. Stir in the potatoes, check for seasoning and enjoy!
Notes
- Avoid stew meat or cheap steak that needs long cooking to be tender. I recommend using tenderloin, ribeye, or NY strip.
- Parboil the potatoes but don’t overcook, or they’ll fall apart when frying. If you skip parboiling, they’ll take a long to fry and might stay hard.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
