I make Garlic Steak Bites and Potatoes in one skillet for meal prep, a protein-packed entry in my Quick Meat Dinners lineup that keeps weeknight planning simple.

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I always make this Best Garlic Steak Bites And Potatoes when I want big flavor with zero drama. I toss tender sirloin steak into a screaming hot skillet, add baby potatoes so everything gets those crunchy browned bits, and I use one small trick that somehow turns simple into unforgettable.

It’s perfect for those nights when you need something ready fast but still feels special, and yes it stores great for leftovers. My family fights over the pan, so if you want an easy win this is it, honestly my go to for Quick Meat Dinners.

Ingredients

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Sirloin steak: Protein rich, bold beef flavor, tender when rested, can be chewy if overcooked.
Baby potatoes: Starchy, give creamy texture, good source of fiber and potassium, hearty side.
Garlic: Adds punchy savory heat, offers antioxidants and flavor, not sweet at all.
Olive oil: Heart healthy fats, helps sear and brown, gives mild fruity richness.
Butter: Adds silky richness and caramelized edges, higher in saturated fat though.
Worcestershire and soy: Umami boosters, deepen savory notes, a little goes a long way.
Cornstarch: Light coating helps sear better, gives slight crust and thicker pan sauce.
Parsley and lemon: Bright herbs and citrus finish, cuts richness, fresh pop and brightness.

Ingredient Quantities

1 1/2 lb sirloin steak, cut into 1 inch bites

1 1/2 lb baby potatoes or new potatoes, halved or quartered depending on size

2 tbsp olive oil, divided

2 tbsp unsalted butter

4 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tbsp low sodium soy sauce (optional, adds umami)

1/4 cup beef broth or water for deglazing

1 tbsp cornstarch (helps get a nice sear)

1 tsp smoked paprika or regular paprika

1 tsp onion powder

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

1/4 tsp crushed red pepper flakes (optional)

2 tbsp fresh parsley, chopped for garnish

lemon wedges for serving (optional)

How to Make this

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1. Put the halved or quartered potatoes in a pot, cover with cold water, add about half of the kosher salt, bring to a boil and simmer until just tender, about 8 to 10 minutes; drain and let them steam dry while you finish the rest, this helps them crisp up later.

2. Pat the steak bites very dry with paper towels (seriously, dry meat gives a better sear), toss them with the cornstarch, smoked paprika, onion powder, the other half of the salt, and half the black pepper; if you like heat sprinkle in the crushed red pepper flakes now.

3. Heat a large skillet over medium high heat and add 1 tablespoon of olive oil, add the potatoes cut side down and cook undisturbed until golden and crisp, about 6 to 8 minutes, season with a little more salt and pepper as they cook, then remove to a plate.

4. Add the remaining 1 tablespoon olive oil to the hot skillet, then sear the steak bites in a single layer in batches so you dont crowd the pan, about
1.5 to 3 minutes per side depending on size and preference; transfer cooked steak to a plate to rest briefly.

5. Reduce heat to medium, melt the butter in the same skillet and add the minced garlic, cook just 20 to 30 seconds until fragrant (dont burn it), then stir in the Worcestershire and the optional soy sauce for extra umami.

6. Pour in the beef broth and scrape up all the browned bits from the bottom of the skillet, simmer the sauce 1 to 2 minutes so it reduces and picks up thickness from the cornstarch dusting on the steak; taste and adjust with the remaining black pepper and a pinch of red pepper flakes if using.

7. Return the steak bites and potatoes to the skillet, toss everything in the garlic butter sauce and let it heat together 1 to 2 minutes so flavors marry; squeeze a little lemon juice over everything if you want brightness.

8. Turn off the heat, sprinkle with chopped parsley and transfer to a serving dish, let the steak rest 2 minutes before serving; leftovers keep well in the fridge for 2 to 3 days and reheat gently so the steak stays tender.

Equipment Needed

1. Large pot with lid (for parboiling the potatoes)
2. Colander or fine mesh strainer (to drain and let potatoes steam dry)
3. 12 inch heavy skillet like cast iron or stainless steel (for crisping and searing)
4. Tongs and a heatproof spatula (flip steak bites and potatoes)
5. Chef knife and cutting board (trim and cut steak and potatoes)
6. Paper towels (pat the steak very dry, seriously dont skip this)
7. Measuring spoons and a measuring cup (cornstarch, oil, broth etc)
8. Plate or tray for resting cooked steak and potatoes before serving

FAQ

Q: How do I get extra crispy potatoes? A: Parboil the potatoes about 8-10 minutes till just tender, drain and let them steam dry, toss with a little oil, salt and paprika and roast or pan fry in a hot skillet without crowding. Shaking the pot after draining roughs up the edges and helps them crisp, also a light dusting of cornstarch can help if you want extra crunch.

Q: Why is there cornstarch on the ingredient list, does steak really need it? A: Yes, a little cornstarch on the steak helps dry the surface and gives a nicer brown crust when you sear it, plus it helps the pan sauce thicken when you deglaze. You only need about a tablespoon, toss the bites lightly before searing.

Q: How long should I cook the steak bites so they stay juicy? A: On high heat sear the 1 inch bites about 2-3 minutes per side, total 4-6 minutes depending on size and how done you like it. Pull them off around 125-130 F for medium-rare, they will rise a few degrees while resting for 4-5 minutes.

Q: Can I swap the sirloin for another cut or make this gluten free? A: Sure, ribeye, strip or flank all work (slice against the grain for flank). For gluten free swap soy for tamari or coconut aminos and use a GF Worcestershire or skip it, the dish still tastes great.

Q: How do I avoid steaming the steak instead of searing? A: Pat the steak bites very dry, preheat the pan until oil is shimmering, and don't overcrowd the pan. Cook in batches if needed, add garlic and butter at the end so the garlic doesnt burn.

Q: Can I make this ahead and how do I reheat it? A: Yes, store in an airtight container 3-4 days. Reheat gently in a skillet with a splash of broth to keep the steak moist, or re-crisp potatoes in a 400 F oven for 8-10 minutes. Microwaving will make the steak rubbery so try to avoid it.

The Best Garlic Steak Bites And Potatoes Recipe Substitutions and Variations

Sirloin steak: swap for ribeye if you want more marbling and juiciness, or use flank or skirt steak for a cheaper, beefier bite, just slice flank/skirt thin against the grain and cook a bit less.
Baby potatoes: use Yukon Gold or red potatoes cut to similar size, or fingerlings; sweet potatoes will work too but they’ll change the flavor and need a bit longer to cook.
Worcestershire / low sodium soy sauce: replace Worcestershire with A1 or a splash of balsamic plus a little soy, and swap low sodium soy with tamari or coconut aminos for gluten free, taste and adjust salt.
Cornstarch: substitute arrowroot or potato starch 1:1, or use all purpose flour (use a bit more) if needed, arrowroot gives a clearer, lighter sear while flour can brown faster.

Pro Tips

1. Let the cornstarch on the steak sit for a bit before it hits the pan, about 8 to 10 minutes. It firms up the coating so you get a much better crust. Dont crowd the pan when searing or you ruin that crust, sear in small batches and let the pan reheat between batches.

2. After parboiling, give the potatoes a little shake in the colander or pot to rough up the edges. Those little nicks grip oil and turn super crispy. Make sure theyre dry and not steamy when they go into the skillet or theyll steam instead of crisp.

3. Use oil for the initial sear and add butter for flavor right near the end. Butter burns fast so lower the heat a bit before adding it and watch the garlic closely, it goes from fragrant to bitter in seconds. If the fond starts to stick too hard, splash in warm broth and scrape right away.

4. Taste and adjust at the end instead of earlier. A squeeze of lemon or a tiny extra splash of soy or Worcestershire can balance the sauce, but add small amounts at a time. Let the steak rest a minute off the heat before serving so juices redistribute.