Garlic Butter Steak Potatoes

Tender chunks of steak pan seared to perfection meet crispy golden airfried potatoes, all generously coated in a rich garlic butter sauce. The steak is marinated with soy sauce, onion, and garlic powder to deepen its flavor and keep it juicy while the potatoes come out golden and flavorful. This balanced combination makes a satisfying meal perfect for evenings when you crave something hearty yet simple to prepare.

I stumbled on this flavorpacked combo years ago while experimenting with air fryer potatoes and leftover steak bits. Now it’s a family favorite my crew asks for every time steak is on the menu.

Ingredients

• Steak: Choose ribeye NY strip or sirloin for well marbled pieces that deliver tender bites. Buying from the butcher counter ensures freshness
• Soy sauce: Adds savory umami and tenderizes the meat. Opt for low sodium if you want to control the salt level
• Onion powder and garlic powder: Create a layered savory base. Freshly ground powders give the best flavor punch
• Black pepper: Adds warmth and slight heat. Grind fresh for maximum aroma
• Olive oil: Enhances browning and adds fruitiness. Use extra virgin olive oil for best quality
• Russet potatoes: Crisp up beautifully and hold their shape in the air fryer. Pick heavy potatoes with smooth skins for best results
• Seasoned salt: Balances the flavor. Use your favorite blend or make your own to control salt and spices
• Butter: Gives the sauce its silky richness. Use unsalted butter for a pure buttery taste
• Minced garlic: Imparts deep aromatic flavor. Fresh garlic works much better than pre minced for intensity and freshness

Instructions

Prepare the Steak:

Dice the steak into cubes about one inch to one and a half inches so they cook evenly and stay juicy. Toss the pieces in a bowl with a splash of olive oil, a drizzle of soy sauce, and a sprinkle of onion powder, garlic powder, and freshly ground black pepper. Coat all pieces well. Let the steak marinate for fifteen to thirty minutes so the flavors seep in while you get the potatoes ready.

Prep the Potatoes:

Wash and peel your russet potatoes and cut them into oneinch chunks for uniform cooking. Rinse the cut potatoes under cold water to wash away excess starch which helps them crisp up in the air fryer. Pat them completely dry with a paper towel to avoid steaming. Drizzle the potatoes with olive oil and toss them with seasoned salt ensuring they are fully coated.

Air Fry the Potatoes:

Preheat the air fryer to four hundred degrees Fahrenheit for a hot start. Lay the potato chunks in a single layer in the air fryer basket so they cook evenly. Cook for fifteen to twenty minutes shaking the basket every five minutes to turn the potatoes for golden crispy edges without burning.

Sear the Steak Bites:

While potatoes finish cooking, heat a large cast iron skillet over mediumhigh heat. Add the marinated steak cubes to the hot pan in a single layer. Let them cook undisturbed for two to three minutes until a deep crust forms. Flip the steak pieces and cook until they reach your preferred doneness, from medium rare to well done.

Make the Garlic Butter Sauce:

In the last minute of cooking the steak, add butter and minced garlic into the skillet. Swirl everything around so the butter melts and the garlic releases its fragrant aroma. Spoon the bubbling garlic butter sauce over the steak pieces, coating every bite with flavor.

Combine and Serve:

Arrange the crispy airfried potatoes on a serving platter and top with the hot garlic butter steak bites. Drizzle any extra garlic butter from the pan over the whole dish and serve immediately while still piping hot.

My favorite part is definitely how the garlic butter runs through the steak bites making every mouthful buttery and flavorful. I will never forget my youngest sneaking extra spoonfuls of butter from the pan when no one was looking. Moments like this remind me how simple family meals can make weeknights feel special.

Storage Tips

Cool leftovers quickly and store in an airtight container for up to three days in the fridge. To reheat, warm the steak and potatoes in a skillet over medium heat to keep the potatoes crisp and the steak juicy while avoiding sogginess from the microwave. For longer storage freeze the steak bites and potatoes separately then thaw before crisping again in a hot pan.

Ingredient Substitutions

Chicken breast or thigh can be used in place of steak but cook time will be shorter to keep the meat tender. Yukon Gold potatoes work as well and offer creamier interiors with crisp edges. For a dairyfree version swap butter for extra olive oil in the garlic sauce.

Serving Suggestions

Serve these garlic butter steak bites with simple steamed broccoli or a crisp mixed green salad for a fresh, bright contrast. Sprinkle chopped parsley or chives over the top before serving for color and a fresh herb note. For a more elegant plate try them over a bed of arugula or with a squeeze of lemon to cut through the richness.

This garlic butter steak bites with airfried potatoes is a weeknight winner that comes together quickly and satisfies big appetites. Serve immediately for the best texture and flavor.

Common Recipe Questions

→ What cuts of steak work best?

Ribeye, New York strip, and sirloin offer tender, flavorful bites ideal for this preparation.

→ Can I cook the potatoes without an air fryer?

Yes, roast potatoes in an oven at 400°F, turning occasionally, until golden and crisp.

→ How do I keep steak bites juicy and tender?

Cook over medium-high heat briefly and rest the meat a few minutes after searing to lock in juices.

→ What is the benefit of marinating the steak?

Marinating adds depth of flavor and helps tenderize the meat for a richer taste.

→ Can this dish be prepared in advance?

It’s best fresh, but steak and potatoes can be prepped ahead and cooked just before serving.