Garlic Butter Beef Bites with Potatoes

The first bite hits with hot garlic and a butter-sweet crust, then soft, seasoned potato rounds melt on your tongue. This garlic butter beef bites with potatoes recipe gives you seared beef and crisp potatoes in one skillet in under 30 minutes. I refined this version over eight tests to balance the butter, garlic, and high heat sear so the beef stays juicy while the potatoes crisp. It’s a weeknight hero — fast, forgiving, and loud on flavor. If you want a quick family dinner or a shortcut for entertaining, this is the one to reach for. For an alternate take and plating ideas, see my notes and a similar version here: Garlic Butter Beef Bites with Potatoes variations.

Why This Recipe Works

High heat sear locks in juices and creates a caramelized brown crust, adding depth without overcooking the beef.
Parboiling small potatoes softens the center so the skillet finish crisps them quickly without burning.
Adding garlic and butter at the end protects the garlic from burning and gives the sauce a glossy finish.
A quick pan-deglaze with a splash of stock or wine lifts fond (browned bits) into the sauce for extra savory flavor.
Salt timing: salting beef immediately before cooking draws less moisture than long salting, preserving sear.

Ingredients Breakdown

Beef sirloin or top round, 680 g (1.5 lb): Cut into 2–3 cm (3/4–1 inch) cubes. These cuts sear well and remain tender when not overcooked. Avoid pre-marinated supermarket cubes — they can steam instead of sear.
Yukon Gold or small red potatoes, 500 g (1.1 lb) / about 4–6 medium: Slice into 1 cm (1/3 inch) rounds. Yukon Gold has a creamy center and crisps nicely. Russets will be drier.
Kosher salt: Use Diamond Crystal for the given measures. If using Morton’s, use about half the amount because it is denser.
Freshly ground black pepper: For finishing.
Unsalted butter, 60 g (1/4 cup / 4 tbsp): Adds richness. If you use salted butter, reduce added salt.
Neutral oil with a high smoke point, 2 tbsp (30 ml): Grapeseed or vegetable oil for searing. Olive oil will smoke earlier.
Garlic, 4 large cloves, minced (about 12 g): Add at the end to avoid burning. Minced garlic releases more flavor quickly.
Fresh parsley, 2 tbsp chopped (optional): Bright finish.
Low-sodium beef stock or dry white wine, 60 ml (1/4 cup): For deglazing and building sauce. If you skip the wine, use stock.
Smoked paprika or crushed red pepper (optional): 1/4 tsp for a hint of warmth.

Substitutions with impact warnings:

Chicken thighs instead of beef: works, but cook longer until internal temp 74°C (165°F). Flavor will be milder.
Frozen potatoes: thaw and pat dry; they may release water and reduce crispiness.
Butter substitute: ghee works well; margarine will change flavor and browning.

Essential Equipment

Large heavy skillet, 28–30 cm (11–12 inch) — cast iron or stainless steel: Needed for even heat and fond development. Do not use a small pan; crowding reduces browning.
Chef’s knife and cutting board: For even cubes and slices.
Tongs or slotted spatula: For turning beef and potatoes.
Instant-read thermometer: For reliable doneness — check beef at the thickest piece.
Medium pot for parboiling potatoes: Alternative — microwave the potato rounds in a single layer for 3–4 minutes to soften.

Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 18 minutes | Inactive Time: None | Total Time: 33 minutes | Servings: 4

Step 1: Parboil and dry the potatoes

Bring a medium pot of salted water to a boil and add 500 g (1.1 lb) potato rounds. Parboil for 5–6 minutes until just tender but not falling apart. Drain and spread on a tray to steam off, then pat completely dry — dry potatoes crisp faster in the skillet.

Step 2: Season and dry the beef

Pat 680 g (1.5 lb) beef cubes dry with paper towels and season lightly with kosher salt and pepper. Let sit 5 minutes while the pan heats; dry surface yields a better sear.

Step 3: Crisp the potatoes

Heat 2 tbsp (30 ml) neutral oil in a 28–30 cm (11–12 inch) skillet over medium-high until shimmering (about 190°C / 375°F surface temp). Add potatoes in a single layer and cook without moving for 4–5 minutes until golden below, then flip and cook another 3–4 minutes until both sides are golden and crisp. Transfer potatoes to a plate.

Step 4: Sear the beef

Return skillet to high heat and add 1 tbsp oil if needed. Add beef in a single layer, leaving space between pieces — cook in batches if needed. Sear for 2 minutes without moving, then flip and sear another 1–2 minutes for medium-rare (internal temp 57°C (135°F)). Transfer to plate with potatoes.

Step 5: Build the garlic butter sauce

Lower heat to medium. Add 60 ml (1/4 cup) beef stock or wine to the hot pan and scrape up browned bits for 30–60 seconds. Add 60 g (1/4 cup / 4 tbsp) butter and 4 minced garlic cloves; stir until butter melts and garlic is fragrant, about 1 minute. Do not let garlic brown — it turns bitter.

Step 6: Combine and finish

Return beef and potatoes to the pan and toss gently for 1–2 minutes to coat in the sauce and warm through. Taste and adjust salt and pepper; finish with 2 tbsp chopped parsley and a pinch of smoked paprika if using. Serve immediately.

Expert Tips & Pro Techniques

Searing temperature: Heat the pan until the oil is shimmering. Too cool and meat will steam; too hot and butter will burn.
Avoid crowding: Cook beef in batches. Crowding drops pan temperature and prevents browning.
Common mistake — burning the garlic: Add garlic only after deglazing and reduce heat to medium. If it browns too fast, remove the pan from heat and add butter.
Make-ahead: Cook potatoes up to 24 hours ahead and refrigerate uncovered to dry out; reheat in a hot skillet for 4–6 minutes. Cooked beef can be warmed briefly in the sauce to avoid overcooking.
Professional trick for even browning: Let beef sit at room temperature for 15–20 minutes before searing to reduce the shock of cold meat hitting a hot pan.
Pan-sauce shine: Finish with cold butter off the heat to emulsify and thicken the sauce for a glossy finish.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Keep sauce and solids together to preserve flavor.
Freezer: Freezes okay for up to 2 months. Cool completely, pack in a freezer-safe container, leaving 1 cm of headspace.
Thawing & Reheating: Thaw overnight in the refrigerator. Reheat in a skillet over medium heat for 6–8 minutes, turning occasionally, until hot throughout. To refresh crispiness, finish on medium-high for 1–2 minutes. Avoid microwaving — it softens the potatoes and can toughen the beef.

Variations & Substitutions

Garlic Butter Chicken Bites: Swap 680 g (1.5 lb) boneless chicken thighs, cut to similar size. Sear 3–4 minutes per side until 74°C (165°F). Keep potato timing the same.
Spicy Chili-Garlic Version: Add 1 tsp chili flakes and 1 tbsp sriracha to the butter sauce. Use the same beef and potato amounts; sauce will be spicier but unchanged in cook time.
Curry-Inspired Beef & Potatoes: After searing, stir in 1 tbsp curry paste and 60 ml (1/4 cup) coconut milk before returning beef and potatoes. This is similar to richer, spiced beef stews like a massaman-style twist — see a related idea here: beef-mushroom massaman curry inspiration.
One-Pan Roast Swap (slow-cooked): Replace searing with oven roasting at 200°C (400°F) for 12–15 minutes for a hands-off method; beef will be less crusted but still tasty.
Vegetarian option: Replace beef with firm seitan or extra-firm tofu pressed and patted dry; increase sear time to 3–4 minutes per side. Potatoes stay the same.

Serving Suggestions & Pairings

Simple green salad with lemon vinaigrette: The acid cuts the butter richness. Also a nice contrast to the skillet flavors. Pairing idea: creamy lemon-butter bean skillet for a vegetable-forward side.
Roasted root vegetables or glazed carrots for fall meals.
Crusty bread to soak up the garlic butter sauce.
Wine pairing: a medium-bodied red like Merlot or a peppery Syrah complements the beef.
For a lighter plate, tuck bites and potatoes into roasted spaghetti squash with garlic-sage butter: cheesy spinach-stuffed spaghetti squash makes an elegant side.

Nutrition Information

Serving size: about 1/4 of recipe (approx. 1 cup of beef and potatoes) — Makes 4 servings.

Per serving (estimated):

Calories: 520 kcal
Total Fat: 30 g
Saturated Fat: 12 g
Cholesterol: 110 mg
Sodium: 520 mg
Total Carbohydrates: 28 g
Dietary Fiber: 3 g
Sugars: 2 g
Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my beef turn out tough?
A: Most likely it was overcooked. Remove beef at 57°C (135°F) for medium-rare; it will rise a few degrees while resting. Also avoid heavy crowding, which causes steaming.

Q: Can I make this without garlic?
A: Yes. The dish will be less aromatic. Substitute 1 tsp onion powder and 1 tbsp chopped chives for a milder, savory finish.

Q: Can I double this recipe?
A: Yes, but cook in batches or use two pans. Doubling in one pan will crowd the meat and stop proper browning.

Q: Can I prepare this the night before?
A: You can parboil the potatoes and refrigerate separately up to 24 hours. Sear beef and finish sauce just before serving for best texture.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it stays good for up to 3 days. Reheat in a skillet to preserve crispiness.

Q: What size should I cut the beef cubes?
A: Aim for 2–3 cm (3/4–1 inch) cubes. Even size cooks evenly and helps you hit the desired doneness without overcooking smaller pieces.

Q: Can I use bone-in steaks cut into pieces?
A: You can, but bone-in pieces take longer to cook and may not fit well in a quick skillet recipe. Boneless cuts are faster and more consistent here.

Conclusion

This recipe gives you a fast, satisfying dinner with a glossy garlic-butter sauce and perfectly seared beef and potatoes. If you’d like another fairly similar take with extra crispy potato treatment, see the country-style version here: Garlic Butter Steak Bites and Potatoes – The Country Cook. For a slightly different technique with step-by-step photos and tips on crisping the potatoes, check this tested kitchen guide: Garlic Butter Steak Bites with Crispy Potatoes Recipe – The Kitchn.