Garlic Butter Steak Bites and Fries
Perfectly garlicky and oh-so-buttery! These steak bites just melt in your mouth, paired with crisp-baked fries!
Happiest of Valentine’s Day!
We are all in Jackson Hole, Wyoming right now, where it is snowing up a storm and Butters is flinging off his little snow boots! I just wish he knew I was doing it to protect his little paws.
But he just looks at me with his sad little puppy eyes, refusing to walk in the snow.
Anyway, if you guys are at home without the doggie boots situation, these garlic butter steak bites and fries need to be made pronto!
It’s the most perfect Valentine’s Day dinner (or weeknight dinner, really). It’s quick, simple and elegant, and it will surely impress anyone and everyone.
The steak bites get a quick sauté on the stovetop while your fries get roasted just perfectly right in the oven. When your steak is done, keep them warm, wrapped in some foil, as you make your garlic butter sauce in the pan drippings.
The pan drippings are gold here.
From there, you can spoon the garlic butter sauce on your steak and serve immediately. Although personally I wouldn’t mind some of the fries drenched in that sauce either.
Garlic Butter Steak Bites and Fries
Ingredients
- 1 ½ pounds fingerling potatoes, halved lengthwise
- 4 tablespoons canola oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds thick-cut New York strip steak, cut into 1-inch chunks
- 3 cloves garlic, minced
- 5 tablespoons unsalted butter, cubed
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons chopped fresh thyme
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes onto the prepared baking sheet. Add 2 1/2 tablespoons canola oil; season with salt and pepper, to taste. Gently toss to combine.
- Place potatoes, cut-side down, in a single layer. Place into oven and bake for 35 minutes, until golden brown and crisp, flipping halfway.
- Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes. Add remaining 1 1/2 tablespoon canola oil.
- Season steak with salt and pepper, to taste. Working in batches, add steak to the skillet in a single layer and cook until browned on all sides, about 6-8 minutes; set aside and keep warm.
- To make the garlic butter sauce, reduce heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley and thyme; season with salt and pepper, to taste.
- Serve steak and fries immediately with garlic butter sauce.
Did you make this recipe?
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This was simple & delicious! I used dried parsley & thyme because I did not have any fresh herbs on hand. Just remember to decrease the amount by if using dried herbs.
Could I use stew meat instead?
This was amazing, the sauce was wonderful, and the recipe is so easy. Thank you!
Can I add broccoli spears to the potatoes to cook. I think that they would be great with the sauce.
I am kosher so can’t use butter with meat. Is there an alternative for the garlic butter sauce?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
We have this once a week since I found the recipe just before Valentine’s Day! Thank you for sharing it!
That’s great! We love hearing that, Reba!
do you have to use a cast iron skillet?
if i only have regular skillets, does anything change in the instructions?
I recommend using a cast iron skillet as it is the key to giving your steak the perfect crust with a tender, juicy inside. However, if you are not using a cast iron skillet, the directions will stay relatively the same.
This was amazing, definitely going into our rotation of meals!!
Awesome!
I have been making this dish for others since discovering it in 2019. I meant to leave a comment back then but forgot to. Everyone who I have served this to loves it, including a very picky cattle rancher who was recovering from knee surgery after a steer kicked him. I all not a meat eater, but I absolutrly loved the potatoes!
can you use cubed steak instead of sirloin steak?
Sure!
This is the first recipe I’ve ever left a comment on in my life, that’s how good these steak bites are. We had a giant sirloin in the freezer that I used for this. The sear on each steak bite from the cast iron is incredible and the garlic butter with thyme is delicious. Making again immediately!
Thanks so much Kate! We love hearing that.
My husband and kids LOVED this dish! I made it exactly as described other than I didn’t have fresh tyme so I used dried. My daughter said the sauce was what really made this dish amazing and suggested that I make more of it next time to drizzle over the potatoes. I cooked the steak pieces to a rare to medium rare then put it on in a baking dish into the oven while I used the skillet to make the sauce. It resulted in perfectly cooked steak that was piping hot when I was ready to serve.
That’s awesome! Thanks!
This was a lovely Sunday dinner. The only change I made was to roast the potatoes in bacon drippings which I always have on hand in the fridge. Served with DD easy sheet pan roasted broccoli. Thanks for another great recipe!
Great addition!
This was so tasty! I’ll definitly be making it again for sure. I’ve already sent it to a bunch of friends for them to try!
We love that! Thank you!
Holy guacamole!~ I’ve been sick and on a soup-only diet and this is what I want to make first when I feel better. This looks amazing!
Also, I can’t imagine my pup keeping lil boots on – he loooooves the snow I just had to limit his time in it for his lil footsies sake.
Greetings!
Would a Ribeye work for this?
Totally! Just please use your best judgement when making modifications. Let us know how you like it!
This looks so good!! I have a ribeye… would this work??
Would a porterhouse steak work for this? I have one in the freezer that I’m just not sure how to prepare, but this looks fantastic!
Yes, absolutely! What a great idea!
Regarding the potatoes. I don’t know what fingeling potatoes are. We only get white potatoes and red potatoes. What do I do? Please help.
Judy, you can substitute a variety of potatoes of your choice, but please be mindful of the change in cooking time.