Garlic Butter Steak Bites

Name: Garlic Butter Steak Bites
Cook time: 35 min
Yield: 4 servings
Ingredients: 2 large Russet potatoes, cubed; Some Ribeye Steak, well marbled; 1 Onion, diced; 1 stick of Butter; 2 tbsp Rosemary; 2 tbsp Thyme; 2 tbsp Parsley

These garlic butter steak bites are made with seared ribeye, tender potato cubes, and sweet onion all tossed together in a rich herb butter. The steak gets a quick high-heat sear for a crisp exterior, while the potatoes cook in the same pan until golden and tender. Fresh rosemary, thyme, and parsley finish the dish with a bright, savory flavor.

These garlic butter steak bites are made with seared ribeye, tender potato cubes, and sweet onion all tossed together in a rich he... Show more

By Assia’s recipes · Original recipe

Health Grade

B- · Healthy

Time

35 min

Price

0,51 €

Calories

339 kcal

low calorie

gluten free

low sugar

comfort food

Method

Wash and soak potatoes

Scrub the Russet Potato well under cool running water, then cut it into bite-size cubes. Transfer the cubes to a bowl of ice water and let them soak for 10 minutes to rinse away some excess starch, which helps them brown better in the skillet.

Prep the remaining ingredients

While the potatoes soak, cut the Ribeye Steak into bite-size pieces. Peel and dice the Onion. Strip the leaves from the Rosemary and Thyme stems and roughly chop them if the leaves are large. Finely chop the Parsley so it is ready for the butter sauce.

Season the steak

Pat the steak bites dry with paper towels, then season them generously on all sides with your preferred garlic butter steak seasoning. Press the seasoning lightly onto the meat so it adheres well before the steak hits the hot pan.

Drain and dry potatoes

Drain the soaked potatoes thoroughly, then spread them on a clean kitchen towel or paper towels and pat them very dry. Take an extra moment here—removing surface moisture will help them fry instead of steam.

Heat the skillet

Set a cast-iron skillet over very high heat and let it get fully hot until it is smoking hot. The pan should look shimmering and feel intensely hot before you add the steak.

Sear the steak

Add the seasoned steak bites to the hot skillet in a single layer, leaving a little space between pieces. Sear them, turning as needed, until they are browned on all sides and a crust forms, about 1 to 2 minutes per side. Transfer the steak to a plate once browned; it will finish warming later in the butter.

Cook the potatoes and onion

Add the dried potato cubes and diced onion to the same hot skillet. Cook, stirring occasionally and scraping up any browned bits from the pan, until the potatoes begin to soften and take on golden color, about 10 minutes. Lower the heat slightly if the onions are browning too fast before the potatoes start to tenderize.

Finish with herb butter

Add the Butter to the skillet along with the rosemary, thyme, and parsley. Stir until the butter melts and coats the potatoes and onion in a glossy herb butter. Return the steak bites and any juices on the plate to the pan, then toss everything together for 1 to 2 minutes, just until the steak is heated through and coated. Serve right away while the potatoes are hot and the butter is still silky.