Buttery Steak Bites
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Time to read 3 min
Ever open up a package of four steaks and only need three? Put that extra steak in a freezer ziplock (or vacuum seal it) and it will last a month in your freezer. When you have a few extra steaks try this recipe. It is quick and easy on a weeknight.
Buttery Steak Bites
Ingredients:
- 3 Diamond R Steaks, cut into large bite sized cubes
- Potatoes, peeled. I prefer Yukon Gold or red new potatoes cut into large bite sized cubes. You will need twice as many potato cubes as you have steak cubes.
- 1 red or yellow onion, diced
- 2T fresh garlic, minced or crushed
- 1 stick of butter
- 2T olive oil
- Fresh thyme
- Fresh parsley
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Salt and fresh ground pepper to taste
Directions:
- You may peel the potatoes or leave the skins on. Get a pot of water boiling. After it heats up, place the potatoes into the boiling water. Cook for 5 minutes. They will not be completely cooked, they will finish in the steak bites. Drain and set aside.
- Melt ½ stick of butter and 1T of good olive oil over medium heat in a cast iron skillet. Add the onions and cook until translucent.
- Add the potatoes and brown on all sides. I usually turn them individually with a set of tongs to keep them browning.
- Next add the remaining butter and olive oil, increase the heat to medium/high. Add the steak bites and the garlic. Keep turning frequently.
- As they begin to brown, add 4 or 5 sprigs of thyme leaves. Cook the steak until your desired doneness.
- Salt and pepper to taste.
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Lastly, add some fresh chopped flat leaf parsley and serve.
If you have any questions feel free to reach out or send some pics!
Tips for the Best Steak Bites
A few small things make a big difference with buttery steak bites:
- Pat the steak cubes dry before they hit the pan. Dry meat browns; wet meat steams.
- Cut the steak and potatoes into even, large bite-sized cubes so everything cooks at the same rate.
- Use a cast iron skillet and get it good and hot before the steak goes in. That hot surface is what builds the crust, the same idea we cover in how to sear a perfect steak at home.
- Do not crowd the pan. If it looks packed, cook in two batches so the bites sear instead of steam.
- Salt at the end. Salting the raw steak too early can pull out moisture while it sits.
Common Mistakes to Avoid
- Cooking cold steak straight from the fridge. Let the cubes sit out for a few minutes so they cook evenly.
- Skipping the potato par-boil. Five minutes in boiling water gets them started so they finish tender in the skillet.
- Walking away. Steak bites cook fast, so keep turning them and pull them at your doneness.
What to Serve With Steak Bites and How to Store Them
The potatoes and onions already make this a full skillet meal, but a simple green salad or some crusty bread rounds it out. Leftovers keep in the fridge for three to four days. Reheat gently in a skillet with a little butter so the steak does not overcook. If you have more steak to use up, our easy steak stir fry and slow cooker pot roast are two more easy ways to put it to work.
Frequently Asked Questions
What steak is best for steak bites?
Any tender steak works well. Top sirloin is a great everyday choice because it is flavorful, tender, and easy to cube. Ribeye or strip steak also make excellent bites. Use whatever single steak you have extra of in the freezer.
How do I keep steak bites tender?
Cook them hot and fast, and do not overcook. Pull the bites at medium rare to medium, since they keep cooking for a minute after they leave the pan. Overcooking is the main reason steak bites turn tough and chewy.
Can I make steak bites without potatoes?
Yes. Skip the potatoes and cook the steak, onion, garlic, butter, and thyme on their own for a quick protein. Serve the bites over rice, in a wrap, or alongside vegetables for a lighter plate.
Do I have to par-boil the potatoes?
Par-boiling for five minutes helps the potatoes finish tender in the same time the steak cooks. If you skip it, cut the potatoes smaller and give them extra time in the skillet before the steak goes in.
Cook It With Diamond R Beef
These steak bites are only as good as the beef you start with. Our Diamond R top sirloin is pasture-raised and grain-finished on our Southeast Kansas family ranch, single-source with no antibiotics and no added hormones. Grab a package for the freezer so a quick weeknight dinner is always a few minutes away.
