This garlic butter steak bites and potatoes recipe is the ultimate weeknight dinner—packed with flavor, ready in under 30 minutes, and made in just one skillet. Juicy, tender steak bites seared to perfection, golden crispy potatoes, and a rich garlic herb butter bring it all together. It’s the perfect balance of indulgent and easy!
Why This Recipe Works
- Garlic Herb Butter Magic: Fresh thyme, rosemary, and loads of garlic take this dish to the next level.
- One-Pan Wonder: Minimal cleanup and maximum flavor!
- Perfectly Cooked Steak: A quick sear locks in the juices while the butter keeps it ultra-tender.
- Crispy, Golden Potatoes: Cooking the potatoes first ensures they get crispy on the outside and fluffy inside.
Love garlic steak bites? Try these crispy garlic chicken bites with asparagus next. Or use up your for steak and potato hash.
Ingredients You’ll Need
- Yukon gold potatoes – Cut into cubes for crispy, buttery bites.
- Olive oil & butter (or ghee) – A mix of both for flavor and a perfect sear.
- Fresh garlic – Adds depth and an irresistible aroma.
- Fresh thyme & rosemary – A classic steakhouse herb blend.
- Sirloin steak – Tender, juicy, and cooks quickly.
- Kosher salt & black pepper – Essential for enhancing all the flavors.
How to Make Garlic Butter Steak Bites and Potatoes
1️⃣ Sauté the Potatoes: Heat olive oil and 1 tablespoon of butter in a cast iron skillet over medium-high heat. Add the potatoes and cook without stirring for 1-2 minutes to form a golden crust. Continue cooking, stirring occasionally, for 5-6 minutes until browned and fork-tender.
2️⃣ Add Flavor: Stir in 3 cloves of garlic, 1 teaspoon rosemary, 1 teaspoon thyme, salt, and pepper. Cook for another 1-2 minutes until fragrant. Transfer the potatoes to a plate.
3️⃣ Sear the Steak: Increase the heat to high, add 3 tablespoons of butter, and place the steak bites in the skillet. Let them sear for 1-2 minutes before stirring. Add the remaining garlic and herbs and cook for another 1-2 minutes until golden brown and cooked to 135°F for medium-rare.
4️⃣ Finish with Herb Butter: Tilt the pan to collect the melted butter and spoon it over the steak bites for extra richness.
5️⃣ Combine & Serve: Add the potatoes back in, stir well, and serve hot!
Pro Tips for the Best Steak Bites & Potatoes
Cut the potatoes evenly – This helps them cook at the same rate.
Let the steak sear – Avoid stirring too soon to get that golden crust.
Don’t overcrowd the pan – If the steak is too crowded they will steam instead of sear.
Use fresh herbs – They make all the difference in flavor.
Spoon the butter over the steak – This final step adds so much richness and depth.
Ways to Serve This Dish
🥗 With a side salad – A fresh green salad balances the richness.
🥦 With roasted veggies – Try asparagus or Brussels sprouts.
🍳 As breakfast – Top with a fried egg for an epic steak and eggs meal.
🌯 In a wrap – Load it into a tortilla for an easy lunch option.
Recipe FAQs
Sirloin is the best choice because it’s tender, flavorful, and budget-friendly. You can also use ribeye, New York strip, or beef tenderloin.
Yes! While Yukon gold potatoes provide the perfect balance of crispiness and creaminess, you can also use red potatoes, baby potatoes, or fingerlings.
Use high heat, a cast iron skillet, and don’t stir the steak too soon. You also don’t want to overcrowd the pan or they will steam instead of sear.Let it develop a golden crust before flipping.
Storage & Reheating
📌 Store: Keep leftovers in an airtight container for up to 4 days in the fridge.
🔥 Reheat: Warm in a skillet over medium heat with a little butter to keep the steak juicy.
❄️ Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
More Easy Steak Recipes
- Stuffed flank steak
- Sheet pan steak fajitas
- Instant Pot mongolian beef
- Flank steak stir fry
- Creamy steak pasta
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Garlic Butter Steak Bites and Potatoes
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Ingredients
- 1 Tablespoon olive oil
- 4 Tablespoon unsalted butter or ghee, divided
- 1 lb yukon gold potatoes cut into 1/2-inch cubes
- 6 cloves garlic minced, divided
- 2 teaspoons fresh thyme chopped, divided
- 2 teaspoons fresh rosemary chopped, divided
- 1/2 teaspoon Kosher salt and pepper to taste
- 1 1/2 pounds sirloin steaks cut into 1 inch cubes
Instructions
- Add the olive oil and 1 Tablespoon of butter to a large cast iron skillet over medium high heat. Once hot, add the potatoes and allow to cook for 1-2 minutes without stirring to create a crust. Continue cooking for 5-6 minutes or until potatoes are browned and fork-tender. Add three cloves of garlic, 1 teaspoon rosemary, 1 teaspoon of thyme, salt and pepper to taste and continue cooking for 1-2 minutes until soft and fragrant. Remove the potatoes to a separate plate or paper towel.1 Tablespoon olive oil, 4 Tablespoon unsalted butter, 1 lb yukon gold potatoes, 6 cloves garlic, 2 teaspoons fresh thyme, 2 teaspoons fresh rosemary, 1/2 teaspoon Kosher salt and pepper to taste
- Turn the skillet to high heat and add another 3 Tablespoons of butterl. Add the steak bites and let the steak sear for 1-2 minutes then stir and add the remaining garlic. Continue to cook until golden brown and cooked though (135°F), about 1-2 more minutes. Add the remaining herbs then tilt the pan so the butter and herbs run to the side. Use a spoon to scoop up the herb butter and pour it over the cooked steak bites.1 1/2 pounds sirloin steaks
- Add the potatoes back in with the steak and stir well. Serve right away.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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DELICIOUS and so easy! Restaurant quality meal!!
Thank you!!
How can this be claimed to be dairy free if you use butter, not incredibly helpful for those who have allergies to dairy.
Hi Jenni! I went back and updated the recipe but forgot to remove it from the copy in the blog post. You can use dairy-free butter or ghee instead.
Did you change the recipe from coconut oil to butter and olive oil? I’m not sure why this recipe is different from what was on here. I liked the one with coconut oil. Do you have that recipe. Seems like this was updated earlier this year.
Hi Angela! Yes it was updated. You can just swap the butter for coconut oil. The rest of the recipe is the same.
I can not have coconut oil and my family and can not use ghee butter, can I use olive oil for everything?
Hi, I am allergic to coconut and im not sure ghee will be good for my family is there anything else I can use.
Avocado oil would probably be better as it has a higher smoke point
I can not eat beef but I was wondering if I could substitute lamb?
I am new to the dairy and gluten free lifestyle and still having some trouble navigating it. When you call for coconut oil should it be the liquid oil or the one that’s like a cream? Or does it not matter. Looking forward to trying this recipe it looks delicious!
Hey Amanda! Great question. Coconut oil is the white/clear oil while the cream typically comes in a can. If the recipe calls for the cream I’ll call it full-fat coconut milk/cream. Hope that helps!
My whole family loved these potatoes. Thank you!