Garlic Butter Steak Bites with Christmas Potatoes
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs Sirloin or Ribeye steak, cut into 1-inch cubes
- 1 lb Baby red and yellow potatoes, halved or quartered
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme, leaves removed from stem
- 1 tablespoon Fresh parsley, chopped (for garnish)
- Salt and freshly cracked black pepper to taste
- Red pepper flakes (optional, for a hint of heat)
Instructions
- Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with one tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes until they are golden brown and fork-tender. Set them aside while you prepare the steak.
- While the potatoes are roasting, pat the steak cubes dry with a paper towel. This ensures a better sear. Generously season the meat with salt and pepper on all sides. For the best flavor, let the steak sit at room temperature for about 10 minutes before cooking.
- Heat a large cast-iron skillet or heavy pan over medium-high heat with the remaining tablespoon of olive oil. Once the pan is smoking slightly, add the steak bites in a single layer. Do not crowd the pan; cook in batches if necessary. Sear for 2-3 minutes per side until a brown crust forms. Remove steak from the pan and set aside.
- Lower the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic, rosemary, and thyme. Sauté for about 1 minute until the garlic is fragrant and the butter begins to foam slightly. Be careful not to burn the garlic.
- Add the roasted potatoes and the seared steak bites back into the skillet. Toss everything gently to coat in the garlic herb butter. Cook for another 1-2 minutes just until everything is heated through. Garnish with fresh parsley and serve immediately.