This skillet steak and potatoes uses garlic butter and olive oil to produce juicy, seared steak and crispy potatoes seasoned with herbs resulting in a simple yet hearty dinner.
Skillet Steak and Potatoes Overview
This is a straightforward recipe using a frying pan. First, potatoes are microwaved to help save time. Next, they're fried in butter and olive oil, with onions and garlic. The steak is quickly seared on each side and then ready to serve.
I love the crispy, buttery edges of the potatoes. It's never a bad thing to cook too many. When combined with seared steak it's the perfect satisfying meal.
Recipe Ingredients
- 1 ribeye striploin or sirloin steak - cut into 1” pieces
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 lb yellow mini potatoes - halved
- 2 tbsp salted butter - divided in half
- ¼ cup olive oil - or vegetable oil (divided in half)
- 1 tsp Italian seasoning
- 1 cup yellow onion - chopped
- 2 cloves garlic - diced
How To Make Garlic Butter Steak Bites With Potatoes
STEP 1: Wash and scrub 1 lb yellow mini potatoes, and slice them in half.
STEP 2: Slice 1 ribeye striploin or sirloin steak into bite-size pieces. Season generously with salt and pepper. Let sit at room temperature for 15-20 minutes.
STEP 3: Add the potatoes to a microwave-safe dish in a single layer. Microwave for 7 minutes. They should be slightly tender when poked with a fork.
STEP 4: Place a large cast iron skillet on the stove at high heat for about 1-2 minutes. Your pan should begin to smoke a little. Reduce heat to medium-high then add 2 Tbsp olive oil (half of your ¼ cup). Work the oil all around the pan to cover any surface where the food will touch.
STEP 5: Now add 1 Tbsp salted butter to the pan (half of your 2 Tbsp). Let that melt then add the microwaved potatoes and 1 tsp Italian seasoning. Toss everything together and let that cook for 5-7 minutes while occasionally flipping with a spatula.
STEP 6: Now add 1 cup chopped yellow onion, then continue cooking for another 2-3 minutes until potatoes are golden and crispy.
STEP 7: Scoop everything onto a dish and set aside.
STEP 8: Using the same cast iron skillet, return to medium-high heat. Add the last half of the olive oil (2 tbsp) and butter (1 Tbsp). Add the steak pieces and sear each side just until browned, no more than 1 minute per side.
STEP 9: Remove the pan from the heat. Add back the potatoes and mix. Serve immediately.
Recipe Tips
- Pat the steak dry before slicing, this will remove moisture which steams and toughens instead of caramelizing and loosening the steak.
- Do not cook steak until the pan, oil, and butter are hot (just starting to smoke). This will sear the steak, trapping the juices.
- Only cook the steak until it has browned. Roughly 30 seconds max on each side. The steak may require only 1-3 minutes to cook to your desired doneness.
- Add steak to a plate immediately so that it doesn't continue to cook and toughen in texture.
- A cast iron pan will give you the crispiest potatoes. However, any frying pan will work
- I used mini potatoes because the skin gets perfectly crispy and crunchy.
Storing Leftovers
- REFRIGERATE – Store in an airtight container or on a plate using cling wrap for up to 3 days.
- REHEAT – Microwave leftovers for 2 minutes or reheat in a frying pan until heated through. These can also be reheated in the air fryer.
Garlic Butter Steak Bites With Potatoes
Ingredients
- 1 ribeye striploin or sirloin steak - cut into 1” pieces
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 lb yellow mini potatoes - halved
- 2 tbsp salted butter - divided in half
- ¼ cup olive oil - or vegetable oil (divided in half)
- 1 tsp Italian seasoning
- 1 cup chopped yellow onion
- 2 cloves garlic - diced
Instructions
- Wash and scrub 1 lb yellow mini potatoes, and slice them in half.
- Slice 1 ribeye striploin or sirloin steak into bite-size pieces. Season generously with salt and pepper. Let sit at room temperature for 15-20 minutes.
- Add the potatoes to a microwave-safe dish in a single layer. Microwave for 7 minutes. They should be slightly tender when poked with a fork.
- Place a large cast iron skillet on the stove at high heat for about 1-2 minutes. Your pan should begin to smoke a little. Reduce heat to medium-high then add 2 Tbsp olive oil (half of your ¼ cup). Work the oil all around the pan to cover any surface where the food will touch.
- Now add 1 Tbsp salted butter to the pan (half of your 2 Tbsp). Let that melt then add the microwaved potatoes and 1 tsp Italian seasoning. Toss everything together and let that cook for 5-7 minutes while occasionally flipping with a spatula.
- Now add 1 cup chopped yellow onion, then continue cooking for another 2-3 minutes until potatoes are golden and crispy.
- Scoop everything onto a dish and set aside.
- Using the same cast iron skillet, return to medium-high heat. Add the last half of the olive oil (2 tbsp) and butter (1 Tbsp). Add the steak pieces and sear each side just until browned, no more than 1 minute per side.
- Remove the pan from the heat. Add back the potatoes and mix. Serve immediately.
Recipe Notes:
- Pat the steak dry before slicing, this will remove moisture which steams and toughens instead of caramelizing and loosening the steak.
- Do not cook steak until the pan, oil, and butter are hot (just starting to smoke). This will sear the steak, trapping the juices.
- Only cook the steak until it has browned. Roughly 30 seconds max on each side. The steak may require only 1-3 minutes to cook to your desired doneness.
- Add steak to a plate immediately so that it doesn't continue to cook and toughen in texture.
- A cast iron pan will give you the crispiest potatoes. However, any frying pan will work
- I used mini potatoes because the skin gets perfectly crispy and crunchy.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Samantha says
Seriously 10/10
Will use this recipe again!
I made this recipe to a T and it was perfect! I did use Rosemary instead of Italian Seasoning, but seriously, follow every step.
Leave the steak out for the 15-20 and make sure you microwave those potatoes. Only thing I would do differently next time is add salt and maybe pepper to the potatoes with the onions to add more flavor.