Garlic Butter Steak Bites with Parmesan Roasted Potatoes

Steak bites seared hot in a skillet capture steakhouse energy without the wait, finished in a glossy garlic-butter bath. Paired with crispy Parmesan-roasted potatoes, this weeknight plate leans on simple sear-and-roast technique for big comfort.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 690 cal
• 44g protein
• 32g carbs
• 44g fat
• 4g fiber

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Ingredients

• 1 1/2 lb sirloin or ribeye steak, cut into 1-inch cubes
• 1 1/2 lb baby Yukon gold potatoes, halved
• 5 tbsp unsalted butter
• 6 garlic cloves, minced
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 1/3 cup parmesan cheese, grated
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 3 tbsp fresh parsley, chopped
• for serving lemon wedges

Instructions

1. 1Preheat the oven to 425°F. Toss the halved potatoes with olive oil, salt, pepper, smoked paprika, and half the thyme on a rimmed baking sheet.
2. 2Roast the potatoes cut-side down for 20 minutes. Flip, sprinkle with parmesan and rosemary, and roast 10–12 minutes more until golden and crisp on the edges.
3. 3While potatoes roast, pat the steak cubes completely dry and season generously with remaining salt and pepper. Heat a large cast-iron skillet over high heat until smoking hot, about 3 minutes.
4. 4Add the remaining olive oil, then add steak cubes in a single layer without crowding (work in two batches if needed). Sear undisturbed 1 1/2–2 minutes until a deep brown crust forms.
5. 5Flip the bites and sear another 1–2 minutes for medium-rare; transfer to a clean plate. Reduce heat to medium-low.
6. 6Add the butter to the same skillet. Once melted and foaming, stir in the minced garlic and remaining thyme; cook 45–60 seconds until fragrant but not browned.
7. 7Return the steak bites and any accumulated juices to the skillet. Toss quickly to coat every piece in garlic butter, then remove from heat and finish with chopped parsley.
8. 8Serve the steak bites immediately alongside the parmesan potatoes, spooning extra garlic butter from the pan over both. Offer lemon wedges for brightness.