Garlic Butter Beef Bites with Potatoes

The first bite is all umami and warm butter, with crisp potato edges and a tender, garlicky beef center. This Garlic Butter Beef Bites with Potatoes recipe makes a weeknight dinner feel like a treat. I developed and refined it over many runs in a busy test kitchen and at home; I tested searing temperature and butter timing eight times to land on the exact finish. The method is simple: hot pan, quick sear, butter finish. It yields deep brown crusts and silky sauce in under 35 minutes. Read on for precise steps, metric and imperial measures, and pro tips to nail the dish every time.

Why this recipe works

Hot sear locks juices and creates Maillard browning for deep flavor.
Par-cooking the potatoes first ensures they finish crisp without overcooking the beef.
Browning whole garlic cloves in butter gives nutty, caramelized flavor without burning.
Finishing with cold butter (monter au beurre) emulsifies a glossy sauce.
A short rest lets juices redistribute so the beef stays tender.

Ingredients breakdown

Beef: 680 g (1.5 lb) top sirloin or flank, cut into 2–3 cm (3/4–1 inch) cubes. Top sirloin sears well; flank is leaner and needs slightly less cook time.
Potatoes: 600 g (1.3 lb) baby Yukon Gold or red potatoes, halved. Yukon Gold stay creamy inside and crisp outside.
Butter: 60 g (4 tbsp) unsalted butter. Use unsalted to control salt levels.
Garlic: 6 cloves, smashed. Smash to release flavor without finely mincing; whole cloves brown gently.
Fresh herbs: 2 tbsp chopped parsley and 1 tsp chopped thyme leaves. Add brightness and aroma.
Olive oil: 15 ml (1 tbsp) for pan-searing the potatoes; it tolerates higher heat.
Salt and pepper: 1½ tsp Diamond Crystal kosher salt (use 1 tsp if using Morton). Freshly ground black pepper to taste.
Optional: 1 tsp smoked paprika for depth; 1 tbsp lemon juice to brighten just before serving.

Substitutions and impact warnings:

Swap sirloin for ribeye for more fat and flavor, but expect more splatter.
Use chicken instead of beef (see Variations); cook time will drop.
For dairy-free, replace butter with 30 ml (2 tbsp) olive oil plus 15 ml (1 tbsp) vegan butter at the end. The result will be less glossy.

Essential equipment

Large heavy skillet or cast-iron pan, 28–30 cm (11–12 inch). A large surface ensures even browning and room for both potatoes and beef. Avoid small pans that crowd ingredients.
Tongs and a slotted spoon for turning and transferring.
Instant-read thermometer for checking doneness (aim for 57–60°C / 135–140°F for medium-rare).
Medium pot for par-cooking potatoes.
Paper towels to dry beef — moisture kills the sear.
No cast iron? Use a heavy stainless steel skillet and preheat longer until it’s shimmering.

Step-by-step instructions

Prep Time: 15 minutes | Cook Time: 20 minutes | Inactive Time: None | Total Time: 35 minutes | Servings: 4

Step 1: Par-cook the potatoes

Place 600 g (1.3 lb) halved baby Yukon Gold potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil and simmer until just tender, 8–10 minutes. Drain and let steam-dry for 2 minutes; they should be mostly cooked but still hold shape.

Step 2: Dry and season the beef

Pat 680 g (1.5 lb) beef cubes completely dry with paper towels. Season with 1 tsp kosher salt and ½ tsp black pepper. Dry meat sears instead of steams. Let rest while the pan heats, about 5 minutes.

Step 3: Crisp the potatoes

Heat 15 ml (1 tbsp) olive oil in the skillet over medium-high heat until shimmering, about 2 minutes. Add potatoes cut-side down and cook until golden and crisp, 6–8 minutes, pressing lightly and turning once. Transfer to a plate. Potatoes should show deep golden edges and yield easily to a fork.

Step 4: Sear the beef

Increase heat to high. Add a small drizzle of oil if pan looks dry. Add beef in a single layer without crowding — sear in two batches if needed. Cook 1½–2 minutes per side until deep brown, about 3–4 minutes total per batch. Use an instant-read thermometer: 57–60°C (135–140°F) for medium-rare. Do not move the beef during the first minute — let a crust form.

Step 5: Combine and flavor

Reduce heat to medium. Return potatoes to the pan along with 60 g (4 tbsp) butter and 6 smashed garlic cloves. Spoon butter over the beef and potatoes, cooking until garlic is golden and butter foams, 1–2 minutes. Add 2 tbsp chopped parsley and 1 tsp thyme. Squeeze 1 tbsp lemon juice if using. Taste and adjust salt.

Step 6: Rest and serve

Transfer beef and potatoes to a warm plate and rest for 3 minutes. Resting yields juicier bites. Serve immediately, spooning the garlic butter sauce over the top.

Expert Tips & Pro Techniques

Salt in two stages: season potatoes in the boiling water and beef before searing. This layers flavor.
Common mistake: overcrowding the pan. Overcrowding lowers pan temperature and causes steaming. Cook in batches if necessary.
Use a thermometer. Visual cues vary by meat size; 57–60°C (135–140°F) is reliably medium-rare.
Make-ahead: par-cook potatoes, cool, and refrigerate up to 24 hours. Re-crisp in a hot skillet for 4–6 minutes before finishing with the beef.
Pro trick for gloss: finish with a cold cube of butter and keep the pan off direct heat while whisking it in to emulsify the sauce.
Reduce splatter: dry beef thoroughly and use a splatter screen if living room neighbors object.

Storage & reheating

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: This dish is not ideal for long-term freezing; but you can freeze beef and potatoes separately for up to 1 month. Wrap tightly in freezer-safe bags and label.
Thawing: Thaw overnight in the fridge.
Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes, or re-crisp in a skillet over medium heat for 5–7 minutes. Avoid microwaving if you care about crispness; it makes textures soggy.

Variations & substitutions

Gluten-Free: This recipe is naturally gluten-free. No changes required.
Low-Carb / Keto: Replace potatoes with 450 g (1 lb) cauliflower florets. Roast or pan-sear until golden; cook time is similar.
Dairy-free: Use 30 ml (2 tbsp) olive oil plus 15 ml (1 tbsp) vegan butter at the end. The texture will be slightly less silky.
Lemon-Herb Twist: Add zest of one lemon and swap parsley for basil. Keep all other measures the same.
Chicken version: Replace beef with 680 g (1.5 lb) boneless chicken thighs cut into 2–3 cm pieces. Sear 4–5 minutes per side until 74°C (165°F).

Serving suggestions & pairings

Simple green salad with lemon vinaigrette for freshness.
A glass of medium-bodied red wine or a malty amber ale.
Garnish with extra chopped parsley and a wedge of lemon.
Pair this with lighter vegetable sides like roasted green beans or crispy herbed sweet potatoes with garlic-lemon aioli for a bold combo.

Internal links used elsewhere in the article:

For a bright, buttery vegetable skillet that complements this meal, see Creamy Lemon Butter Bean Skillet with Capers and Garlic.
If you want a slow-cooked beef dinner for another night, try the Apple Cider Pot Roast with Potatoes.
For a curry-forward potato and beef dish, consider our Beef & Mushroom Massaman Curry with Potatoes.
Need a low-carb veg side? See Cheesy Spinach-Stuffed Spaghetti Squash with Garlic-Sage Butter.
To balance the richness, try the sweet-savory notes in Crispy Herbed Sweet Potatoes with Garlic-Lemon Aioli.

Nutrition information (per serving) Serving size: about 1/4 of recipe. Yield: 4 servings.

Calories: 610 kcal
Total Fat: 39 g
Saturated Fat: 17 g
Cholesterol: 135 mg
Sodium: 820 mg
Total Carbohydrates: 28 g
Dietary Fiber: 3 g
Sugars: 2 g
Protein: 42 g

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

Frequently Asked Questions

Q: Why did my beef bites turn out dry? A: Likely overcooking or meat that’s too lean. Use a thermometer and aim for 57–60°C (135–140°F) for medium-rare. Also avoid overcrowding the pan which reduces searing and dries meat.

Q: Can I make this without butter? A: Yes. Substitute with 45 ml (3 tbsp) olive oil and finish with 15 ml (1 tbsp) vegan butter for a glossy touch. Flavor will be less nutty.

Q: Can I double this recipe? A: Yes, double the ingredients but cook in batches or use two large skillets. Crowding causes steaming and prevents browning.

Q: Can I prepare this the night before? A: You can par-cook the potatoes and cut and season the beef the night before. Keep them separate in the fridge and finish in a hot pan the next day.

Q: How long does this keep in the fridge? A: Store in an airtight container for up to 3 days. Reheat gently to preserve texture.

Q: What cut of beef is best for steak bites? A: Top sirloin is a great balance of tenderness and price. Ribeye is richer but fattier. Flank cooks faster and slices should be cut against the grain for tenderness.

Q: Can I use frozen potatoes? A: You can if they are thawed and well-dried. They won’t crisp as nicely as fresh par-cooked baby potatoes.

Conclusion

This garlic-buttered skillet dinner is fast, flavorful, and flexible for busy nights. If you want variations or inspiration from other cooks, see this similar take on Garlic Butter Steak Bites and Potatoes – The Country Cook and another interpretation at Garlic Butter Steak Bites and Potatoes – Coconuts & Kettlebells for different herb and timing ideas.