Garlic Butter Steak Potatoes

This garlic butter steak and potatoes recipe comes together quickly and has become one of my absolute favorite dinners for busy evenings and family gatherings. Juicy steak bites and crispy potatoes cook up in a garlicky buttery blend that brings all the comfort of a steakhouse meal right to your kitchen but with barely any dishes to wash afterwards.

I first made this during a hectic week when I was running out of ideas and energy. Now it is our go to when we want something hearty and homemade without a fuss.

Ingredients

• Steak: Choose cuts like sirloin strip ribeye or tenderloin which give you tender juicy bites even if you buy what is on sale. Look for steak with a touch of marbling for best flavor and avoid anything that is too lean.
• Soy Sauce: Adds deep savory flavor and helps tenderize the steak cubes. Grab the low sodium kind if you are watching salt.
• Onion Powder: Simple but important for background flavor in the steak. Pick one that smells fresh and sweet not dusty.
• Garlic Powder: Gives another layer of garlic throughout the whole dish. The finer grind the better for even seasoning.
• Black Pepper: Adds a bit of kick. Fresh cracked has the brightest flavor.
• Olive Oil: Smooths out the potatoes and helps them brown up. Use a good quality extra virgin for best results.
• Russet Potatoes: Crisp up beautifully in the air fryer. Look for firm unblemished potatoes or swap for Yukon gold or red potatoes for a creamier texture.
• Seasoned Salt: Takes care of seasoning the potatoes in one shake. Use your favorite blend with herbs if you like.
• Butter: This makes the garlic sauce rich and luscious. Use real butter for flavor.
• Minced Garlic: Nothing compares to fresh garlic for aroma and taste. Mince it finely and use a generous hand.

Step by Step Instructions

Cut and Season Steak:

Cut your steak into small cubes about one inch big. Put them in a large bowl and add olive oil soy sauce onion powder garlic powder and black pepper. Toss everything together until each piece is well coated then let it sit at room temperature for fifteen to thirty minutes so the flavors sink in and the steak cooks evenly.

Prep Potatoes:

Peel and dice potatoes into bite size cubes. Rinse them under cold water to remove excess starch then pat them dry really well with a paper towel. In a separate bowl toss with olive oil and seasoned salt so each piece is seasoned and ready for crispy results.

Cook Potatoes in Air Fryer:

Set your air fryer to four hundred degrees and spread the potatoes in a single layer. Cook for fifteen to twenty minutes shaking or stirring every five minutes so they become evenly crispy without burning. They should be golden and fork tender when done.

Sear Steak Bites:

Heat a large skillet preferably cast iron over medium high until it just starts to smoke. Add the steak bites in a single layer making sure not to crowd the pan. Let them sit undisturbed for two to three minutes so they form a crust then flip and cook to your liking whether you like them more rare or well done.

Make Garlic Butter Sauce:

When the steak is just about finished add butter straight to the pan. Once melted stir in the minced garlic and cook for thirty to forty five seconds until it smells fragrant but not browned. This quick sauce becomes the richest part of the dish.

Combine and Serve:

Once the garlic butter is ready add your air fried potatoes straight into the skillet and toss everything to coat all the pieces in garlicky buttery flavor. Serve immediately while hot.

Bookmark

There is something about the way the butter and garlic blend with the seared steak that makes every bite comforting. The first time I made this my son asked if we could have it every week because the smell alone made it feel like a special occasion.

Storage Tips

Let cooked steak and potatoes cool completely before storing in an airtight container. These will stay tasty for three to four days in the fridge. For reheating the best texture comes from a quick toss in a hot skillet or air fryer rather than the microwave which can make the potatoes lose their crisp.

Ingredient Substitutions

If you do not have air fryer you can easily roast the potatoes in the oven at four hundred twenty five degrees for about twenty five to thirty minutes. Swap in any potato variety you like or use chicken breast instead of steak for a lighter version. Tamari can replace soy sauce if you need a gluten free option and feel free to add chopped fresh herbs or a sprinkle of parmesan cheese for extra flair.

Serving Suggestions

I love to serve this meal with fresh green beans or a crisp side salad but honestly it stands on its own as a full meal. For a little color toss in steamed broccoli or asparagus just before serving or double up on the garlic butter for drizzling over everything.

Bookmark

Cultural and Historical Context

Cooking steak with potatoes is a tradition that spans cultures but this one pan method nods to classic American steakhouse flavors. Using affordable cuts and common pantry seasonings brings the fancy taste of special occasions into everyday life with no need for reservation or dress code.

Common Recipe Questions

→ Which steak cuts work best for this dish?

Sirloin, ribeye, New York strip, filet mignon, and top sirloin all yield juicy results. More affordable cuts like sirloin or strip also work well for tender bites.

→ Can I use other types of potatoes?

Yes! Besides russet potatoes, baby potatoes, Yukon gold, or red potatoes can be used. Adjust cooking time if cutting smaller or larger pieces.

→ How do I make the potatoes crispy?

Toss potatoes in olive oil and seasoned salt, shake or stir while air frying or roasting, and don't overcrowd the basket or pan for best crispiness.

→ What is the ideal doneness for steak bites?

For juicy steak bites, cook to your preferred doneness—medium rare (130–135°F) is popular, using a thermometer for accuracy.

→ Are there alternatives to air frying the potatoes?

Absolutely. Roast potatoes in a hot oven at 425°F for 25–30 minutes, tossing halfway through until golden and crispy.

→ How should leftovers be stored?

Cool steak and potatoes completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat in skillet or air fryer for best texture.