This Steak Bites and Potatoes dish combines juicy, seared beef cubes with crispy, golden potatoes, all tossed in a rich garlic butter sauce accented by a touch of savory soy. The best part? It’s a quick, one-pan meal that’s ready in less than 30 minutes, making it ideal for busy weeknights.
After seeing steak bites trending everywhere, I wanted to give mine a twist—with garlic butter and a splash of soy for an umami punch. Trust me, if you haven’t paired soy sauce and butter before, you’re in for a treat. The butter adds a rich, silky texture, while the soy sauce brings deep, umami flavor, balancing beautifully to elevate the steak bites and potatoes into something truly special.
What really makes this dish stand out is how the potatoes soak up all those savory juices. Once they’re tender and golden, they become little flavor bombs, infused with the essence of beef, butter, garlic, and soy. Surprisingly, it’s the potatoes that might steal the show—they soak up every drop of that rich garlic soy butter. It’s comfort food with a flavorful punch, all in one pan.
What You’ll Need
- Beef steak (I prefer ribeye for its rich marbling and tenderness)
- Baby potatoes, washed and halved
- Fresh garlic, minced to bring out its lovely aroma
- Unsalted butter, for a silky richness
- Soy sauce (I like low-sodium for balanced flavor)
- Fresh thyme sprigs, for an earthy, fragrant touch
Tips
To get the best results with this Steak Bites and Potatoes recipe, using a heavy-bottomed pan—ideally a cast iron skillet—is key. A well-seasoned cast iron from trusted brands like Lodge or Staub works wonders to create that perfect, caramelized sear on both the beef and potatoes. Avoid non-stick pans unless they specifically advertise the ability to handle high-heat searing, as they usually don’t develop the same crust or flavor.
If you’re cooking a larger portion, don’t try to toss everything in at once. Overcrowding the pan causes steaming rather than searing, which means you’ll lose out on that rich, crispy texture and uneven cooking can occur. It’s better to work in smaller batches to maintain consistent heat and develop those beautiful browned edges.
This recipe moves fast once you start cooking, so prepping your ingredients ahead of time is a must. I prefer my steak bites cooked to medium for that juicy tenderness, and the potatoes should be soft but still hold their shape. Because of this, I cook the potatoes first—they typically take around 5 to 7 minutes depending on your stove’s heat and how chunky the potato pieces are. Then the steak gets a quick, hot sear, and the magic finishes when you toss in butter, garlic, soy sauce, and the potatoes together for a brief stir-fry. This last step brings all the flavors together perfectly without overcooking anything.
With this approach, you’ll have a deliciously balanced dish with tender, flavorful steak bites and golden, crispy potatoes every time.
Steak Bites and Potatoes Recipe
Ingredients
- 12 oz beef steak I personally prefer ribeye for its marbling and flavor
- 16 oz potatoes Yukon Gold potatoes work best—they’re creamy and hold up well when cooked
- 1/2 teaspoon salt divided
- Freshly ground black pepper to taste
- 5 sprigs fresh thyme adds a lovely earthy aroma
- 1 1/2 tablespoons butter divided
- 1/2 tablespoon garlic finely chopped to release maximum flavor
- 1 1/2 tablespoons soy sauce adds a gentle savory depth
- Cooking oil choose a neutral-flavored oil such as canola or avocado for the best results
- Fresh chopped parsley to sprinkle on top for a pop of color and freshness
Instructions
Prep the Beef and Potatoes:
- Cut the steak into 1-inch cubes.
- Sprinkle with about 1/4 teaspoon each of salt and black pepper to season evenly.
- If preferred, remove the potato skins, then dice them into cubes about 3/4-inch thick.
Cook the Potatoes:
- Heat a heavy-bottomed skillet over medium heat.
- Add a bit of oil to coat the pan.
- Add potatoes in a single layer. Let them cook without stirring until the bottoms begin to brown.
- Toss in a few sprigs of thyme along with about 1/4 teaspoon of salt and a pinch of black pepper.
- Continue cooking for 7 to 8 minutes, stirring occasionally, until the potatoes are tender but not falling apart.
- Scoop the potatoes out onto a plate and keep them aside.
Sear the Steak Bites:
- Increase heat to medium-high or high.
- If the pan looks dry, drizzle in a bit more oil to keep things from sticking.
- Add the steak cubes in a single layer. Allow them to cook without stirring for roughly 45 seconds so they can develop a nice sear.
- Flip and cook another 30 seconds.
- Add 1/2 tablespoon butter and the minced garlic. Give everything a quick stir and cook just until the garlic releases its aroma.
Combine Everything:
- Return the potatoes to the pan.
- Stir to combine with the steak.
- Lower the heat slightly.
- Stir in 1 tablespoon of butter along with 1 and a half tablespoons of soy sauce.
- Stir well to coat everything in the sauce. Cook just a bit longer to heat through, but don’t overcook the steak.
Finish and Serve:
- Taste and adjust seasoning if needed.
- Turn off the heat.
- Transfer to serving plates.
- Garnish with freshly chopped parsley.
- Serve immediately while hot and flavorful.
