Garlic Butter Steak Bites With Potatoes

The steak bites cook fast and taste delicious with crispy potatoes and onions.

5 from 1 vote

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: 3 servings

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.

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

The nutritional information provided is an estimate and is per serving.

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