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If you're after something fast and super satisfying, these buttery, garlicky steak bites with crispy potatoes always hit the spot for me. The juicy sirloin paired with golden potatoes tastes so good, you'll think you're eating out, all while chilling at home.
The first time I threw this together was when my in-laws popped over without warning. No time for shopping, but it turned out so well that now every time we get the family together, they ask for it!
Tasty Ingredients
- Sirloin steak: This cut stays tender and has tons of flavor. Look for a little marbling for best bites.
- Black pepper: Lends a subtle kick and helps round out every bite.
- Sea salt: Big flaky sea salt gives you the power to season just right.
- Dried oregano: Adds a nice Mediterranean layer that takes this up a notch.
- Dried thyme: Super earthy and brings out the best in meat and taters.
- Fresh garlic cloves: Smells amazing and gives bold flavor—pick firm ones, skip any sprouts.
- Yukon gold potatoes: Sturdy enough to crisp but always soft inside.
- Olive oil: Stops the butter from burning and brings extra flavor.
- Ghee or butter: Rich, golden, and toasty—try ghee for that nutty vibe and high heat cooking.
Easy Directions
- Put it All Together:
- Toss the potatoes back in the pan with the steak cubes. Blend them gently so you don't squish the potatoes. Add more salt and pepper if you think it needs it. Give everything a taste. Top with a sprinkle of chopped parsley for a fresh finish, then dig in while it's all piping hot.
- Brown the Steak Bites:
- Crank up the heat just a bit more now. Melt your last bit of ghee. Add the steak pieces—keep 'em in a single layer if you can. Sprinkle over salt and pepper. Let them sizzle for 2 minutes, hands-off, to get a nice crust. Flip and cook for another minute or two, aiming for golden edges and a juicy middle.
- Cook Up the Potatoes:
- Drop potato cubes in once the skillet's ready. Toss in minced garlic, a hit of thyme and oregano, salt, and pepper right after. Let 'em sit for a few minutes so the bottoms get crispy and golden. Stir every couple of minutes so nothing sticks. They should be fork-tender in about 8-10 minutes. Fish out the potatoes (and all those tasty bits!), then set them aside.
- Get Your Skillet Hot:
- Put your cast iron skillet over the burner, medium heat. Let it get nice and hot—hold your hand just above the surface to check. Pour in olive oil and some ghee, then let everything melt. When it starts to shimmer, you're good to go.
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Once, I totally forgot to pull the potatoes out before tossing in the steak. Turns out, those few bits left behind soaked up a meaty kick that my husband now can't get enough of—sometimes the goofs are keepers!
Timing Tips
This all comes down to nailing the timing and skillet temp. If you get your skillet really hot before the spuds go in, they'll fry up super crisp instead of getting all steamy. Steak bites cook way quicker than a whole steak, so for medium-rare, you're only looking at a few minutes total. Want it cooked more? Give it another minute, but keep your eyes peeled so you don't dry it out.
Top Steak Choices
Sirloin's a winner here, but I've tried other cuts and there's room to play. Ribeye melts in your mouth but costs a bit more. New York strip gives you a little chew and great flavor. If you're looking to save, grab chuck steak—slice it thin across the grain and don't overcook. For killer sear, just dab the steak pieces dry before tossing them in the pan.
Awesome Ways to Serve
This dish stands on its own, but you can dress it up too. A spoonful of chimichurri or horseradish cream takes things up a notch. For a well-rounded meal, toss together an arugula salad with lemon and olive oil—super fresh with the hearty steak. If you're having folks over, dish it up in small cast iron pans so everything stays warm and looks fancy.
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You're all set! With these tips, get ready to crave this dinner on repeat. Enjoy every last bite!
Frequently Asked Questions
- → Can I use different cuts of steak for this dish?
You sure can! Sirloin is great, but ribeye brings a fattier feel and more richness. Tenderloin is extra tender. Give strip steak or flank steak a try (slice that flank thin, across the grain). Every cut cooks a little different, so just keep an eye on them—thicker or leaner cuts might need a few more or less minutes so they hit the doneness you like.
- → What can I substitute for ghee or butter?
Dodging dairy? Go for olive oil, avocado oil, or even a plant-based butter. Each gives a different taste—olive oil is fruitier, avocado oil is mild. If you want that rich, classic flavor, mix some olive oil and a touch of beef tallow together. That’ll come close!
- → How can I tell when the steak bites are properly cooked?
If you’re after medium-rare, the outside should look seared and brown but the middle still pink and juicy. If you poke it with a finger, it’ll bounce back a bit. For just-pink medium, cook a touch more until most of the pink goes away but it isn’t dry. For firmer steak with no pink, cook longer for medium-well or well-done. Or just check with a thermometer: 130-135°F for medium-rare, 140-145°F for medium, and 150-160°F for more done bites.
- → What sides pair well with this dish?
Since you already get meat and potatoes, toss on a simple veggie—like steamed broccoli, sautéed green beans, or some crisp salad greens. If you want to round things out, add some crusty bread to mop up that garlicky sauce. A splash of bold red wine (try Cabernet or Malbec) levels this dish up.
- → Can I meal prep this dish?
Meal prepping works fine here! Cook everything as usual, let it cool, and pack it into containers. It'll keep fresh in the fridge for about three days. To reheat, stick to the skillet (medium heat!) instead of the microwave so the meat and potatoes don’t go soggy. Toss in a bit more butter or oil if you want to wake up those flavors again.
- → What's the best type of potatoes to use?
Yukon Gold potatoes are awesome—they crisp up on the outside but stay creamy inside. Red potatoes are a solid choice too because they hold up nicely. You could use russet, but they’re more likely to fall apart. Grab some baby potatoes (cut them up if they’re bigger) for great texture and they look cute on the plate, too.