Garlic Butter Steak Bites with Crispy Potatoes Recipe

Quick Recipe Summary

Detail	Information
Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes
Servings	4
Cuisine	American / Steakhouse Style
Course	Main Course / Dinner
Difficulty	Easy
Calories	~580 kcal per serving

Introduction

There is something undeniably satisfying about a meal that delivers maximum flavor in minimum time. These Garlic Butter Steak Bites are the epitome of efficient indulgence, transforming humble cubes of beef and baby potatoes into a restaurant-quality feast right on your stovetop. By cutting the steak into bite-sized pieces, we drastically reduce cooking time while maximizing the surface area for that coveted caramelized crust. Paired with crispy, golden pan-fried potatoes and finished with a luxurious garlic butter sauce, this dish hits every note: savory, rich, textural, and deeply comforting.

Unlike traditional steak dinners that require precise timing and resting periods, this recipe is forgiving and fast. The small size of the bites means they cook through in minutes, staying tender and juicy without the risk of overcooking that plagues thicker cuts. Whether you are hosting a date night, feeding a hungry family after soccer practice, or simply treating yourself to a high-protein comfort meal, these Garlic Butter Steak Bites prove that gourmet doesn’t have to be complicated. It’s bold, it’s buttery, and it’s ready before you know it.

Why This Recipe Works

The success of Garlic Butter Steak Bites lies in three fundamental culinary principles: surface area, heat management, and emulsification. Cutting steak into 1-inch cubes increases the surface-area-to-volume ratio significantly compared to a whole steak. This means more meat is in direct contact with the hot pan, creating a greater percentage of Maillard reaction—the chemical browning process responsible for complex, savory flavors and that irresistible crust. Every bite has edge, not just center.

Cooking the potatoes first is a strategic move. Baby potatoes take longer to become tender and crispy than steak takes to reach medium-rare. By searing them in the same cast iron skillet beforehand, we build a fond (caramelized bits) on the pan bottom that will later flavor the steak. Removing them temporarily ensures they stay crisp and don’t steam when the steak releases its juices. This sequential cooking method guarantees both components are perfectly textured at serving time.

Finally, the “butter + garlic magic” step is where science meets soul. Adding cold butter to the hot pan at the end creates an instant emulsion with the rendered beef fat and potato starch. This technique, known as monter au beurre, thickens the pan juices into a glossy, cohesive sauce rather than a separated pool of grease. The residual heat gently cooks the garlic without burning it, preserving its pungent aroma while mellowing its raw bite. Tossing the steak and potatoes back in coats everything evenly, ensuring no component is left dry or unseasoned.

Why You’ll Love These Garlic Butter Steak Bites

Speed Without Sacrifice: Ready in under 35 minutes with zero compromise on flavor or texture.
Maximum Crust: Bite-sized pieces mean more seared surface area and less gray, steamed meat.
One-Pan Wonder: Minimal cleanup thanks to the cast iron skillet doing double duty.
Juicy & Tender: Small cubes cook quickly, preventing the dryness common in overcooked steak.
Crowd Pleaser: Easy to eat, shareable, and universally loved by adults and kids alike.
Budget Friendly: Uses affordable cuts like sirloin or chuck effectively; potatoes stretch the meal.
Customizable Doneness: Easier to gauge and control doneness in small batches than a large roast.
Sauce Integration: The garlic butter isn’t just a topping; it’s a glaze that clings to every crevice.

Ingredient Notes

The Steak

Purpose: Primary protein source. Needs to be tender enough for quick cooking but flavorful enough to stand up to bold seasoning.
Best Cuts: Sirloin tip, top sirloin, or chuck tender. These have good marbling and texture when cubed. Avoid very lean cuts like eye of round which can be tough.
Substitutions: Flank steak (slice against grain after cooking), skirt steak (richer flavor), or even lamb leg cubes for a different profile.
Buying Tips: Look for bright red color and fine white marbling. Ask your butcher to trim excess silver skin, which is chewy and unpleasant in bites.
Storage Tips: Keep refrigerated until ready to cut. Freeze if not using within 2 days. Thaw slowly in fridge to preserve texture.

Baby Potatoes (Yellow/Gold)

Purpose: Starchy side that absorbs butter/garlic flavors and provides crispy texture contrast.
Substitutions: Yukon Gold (buttery/fluffy), Red Bliss (waxy/holds shape), or fingerlings. Avoid Russets—they fall apart when halved/seared.
Buying Tips: Choose firm, smooth-skinned potatoes with no green spots or sprouts. Uniform size ensures even cooking.
Storage Tips: Store in cool, dark, dry place. Do NOT refrigerate raw potatoes (starch converts to sugar, causing browning/bitterness). Use within 1-2 weeks.

Butter (Unsalted)

Purpose: Creates rich sauce, carries garlic flavor, adds gloss/mouthfeel. Unsalted allows control over sodium level.
Substitutions: Salted butter (reduce added salt), ghee (higher smoke point/nuttier), or olive oil (lighter/dairy-free).
Buying Tips: European-style butter (82%+ fat) browns better and tastes richer than standard American butter (80%). Check dates for freshness.
Storage Tips: Refrigerate or freeze. Bring to room temp briefly before using for easier melting/emulsifying.

Fresh Garlic

Purpose: Aromatic powerhouse. Provides pungent, savory depth essential to the dish’s identity.
Substitutions: Garlic powder (use ¼ tsp per clove; add earlier), roasted garlic paste (milder/sweeter), or shallots (softer/oniony).
Buying Tips: Firm bulbs with tight skins. Avoid sprouting/green-centered cloves (bitter). Pre-minced jarred garlic lacks potency—always use fresh.
Storage Tips: Store in cool, dark, ventilated place. Peel/mince just before cooking to prevent oxidation/bitterness.

Seasonings (Salt, Pepper, Paprika)

Purpose: Enhances natural beef/potato flavors. Paprika adds color/warmth; pepper adds heat/aroma.
Substitutions: Cajun blend (spicier), Montreal steak spice (herbal/garlicky), or simple salt/pepper for purists.
Buying Tips: Kosher salt preferred for even distribution/control. Freshly cracked black pepper > pre-ground. Smoked paprika adds depth vs. sweet.
Storage Tips: Keep spices in airtight containers away from light/heat. Replace annually for peak potency.

Kitchen Equipment

Cast Iron Skillet (12-inch): Essential for retaining high heat needed for proper searing. Heavy bottom prevents hot spots. Non-stick won’t achieve same crust.
Sharp Chef’s Knife: For uniform 1-inch steak cubes and clean potato halves. Dull knives crush meat/potatoes, releasing moisture that inhibits browning.
Cutting Board: Stable surface for safe cutting. Wood/plastic preferred over glass/marble (dulls knives).
Tongs: For flipping steak/potatoes safely without piercing (which releases juices). Silicone-tipped protects pan seasoning.
Meat Thermometer: Instant-read digital probe ensures perfect doneness without guesswork. Critical for food safety/quality.
Spatula (Metal/Wood): For scraping up fond and tossing ingredients in butter sauce. Must withstand high heat.
Paper Towels: For patting steak/potatoes DRY before cooking. Moisture = enemy of sear.
Small Bowl: For holding minced garlic/butter mixture ready to add at precise moment.

Preparation Information

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Servings: 4

Step-by-Step Instructions

Prepping the Steak and Potatoes

Pat 1 lb steak cubes and 1 lb halved baby potatoes COMPLETELY dry with paper towels. Season steak generously on all sides with 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp paprika. Toss potatoes with 1 tbsp oil, ½ tsp salt, and ¼ tsp pepper. Let steak sit at room temp 15-20 mins while prepping potatoes. Why it matters: Dry surfaces sear; wet surfaces steam. Patience here determines crust quality. Room-temp steak cooks more evenly than cold. Generous seasoning penetrates surface during rest. Oil on potatoes conducts heat and promotes browning. Visual Cue: Meat/potatoes look matte/dry, not shiny/wet. Seasoning visibly adheres, not sliding off. Texture Cue: Surface feels tacky/dry, not slimy/moist. Aroma Cue: Raw beef/potato smell initially. No strong seasoning aroma yet—that develops during cook. Common Mistake: Skipping drying step. Results in gray, boiled-looking meat/potatoes. Never season wet surfaces—spices wash off. Pro Tip: Cut steak AGAINST the grain if possible. Shorter muscle fibers = more tender bites. Uniform 1″ size ensures even cooking.

Searing the Potatoes to Golden Perfection

Heat 1 tbsp oil in cast iron skillet over MEDIUM-HIGH heat until shimmering. Add potatoes cut-side DOWN in single layer. DO NOT crowd. Cook 4-5 mins undisturbed until deep golden brown/crisp. Flip, cook 3-4 mins more until tender-crisp. Remove to plate. Wipe pan if excessive oil remains. Why it matters: Single layer ensures contact with pan = crispness. Crowding = steaming = soggy. Undisturbed cooking allows crust formation. Cutting-side down maximizes flat surface area for browning. Removing potatoes prevents sogginess when steak releases juices. Visual Cue: Cut surfaces turn amber/golden brown. Edges may darken slightly. Steam rises steadily. Texture Cue: Exterior crisp/firm when pressed. Interior yields slightly but isn’t mushy. Fork slides in with resistance. Aroma Cue: Toasted potato/starch smell. Nutty, warm, inviting. No burnt/acrid notes. Doneness Cue: Internal temp ~200°F (93°C) for fully cooked/tender. Visual browning is primary indicator. Chef Tip: Resist urge to stir/flip early! Let crust form naturally (3-5 mins min). Premature movement tears developing crust.

The High Heat Sear

Increase heat to HIGH. Add remaining 1 tbsp oil if pan looks dry. When oil shimmers/smokes slightly, add steak cubes in SINGLE LAYER. DO NOT overcrowd (cook in batches if needed). Sear 1-2 mins PER SIDE without moving, until deep brown crust forms. Target internal temp 130-135°F (medium-rare). Remove steak to plate with potatoes. Why it matters: HIGH heat = rapid Maillard reaction = crust. Single layer prevents steaming. Undisturbed searing builds fond (flavor base for sauce). Batch cooking maintains pan temp. Pulling at 130-135°F accounts for carryover cooking (rises 5-10°F during rest/sauce toss). Visual Cue: Surfaces turn dark mahogany/reddish-brown. Juices bubble vigorously around edges. Smoke rises steadily. Texture Cue: Exterior crisp/shatteringly seared. Interior yields to pressure but springs back (not hard/mushy). Aroma Cue: Intense roasted beef/toasted fat smell. Savory, mouth-watering. No acrid/burnt odor. Common Mistake: Moving steak too soon. Tears crust, loses fond. Overcrowding drops pan temp = gray meat. Under-seasoning now (can’t fix later). Pro Tip: Use thermometer! Touch test unreliable for small cubes. Insert probe sideways into center of largest cube. Accuracy > guesswork.

Butter + Garlic Magic

Reduce heat to MEDIUM-LOW. Add 3 tbsp unsalted butter and 3 cloves minced garlic to SAME pan (with fond). Swirl/tilt pan to melt butter, scraping up browned bits. Cook 30-60 secs until garlic fragrant BUT NOT BROWNED. Return steak/potatoes to pan. Toss VIGOROUSLY 30 secs to coat evenly in butter/garlic/fond mixture. Remove from heat immediately. Garnish with chopped parsley/chives if desired. Serve HOT. Why it matters: Lower heat prevents burning garlic/butter (bitter ruin). Scraping fond incorporates concentrated beef/potato flavor into sauce. Vigorous tossing ensures even coating—no dry bites. Immediate removal prevents overcooking steak/burning garlic. Residual heat finishes emulsion. Visual Cue: Butter melts, foams slightly, turns golden. Garlic softens/translucent. Sauce becomes glossy/cohesive, not separated/oily. Ingredients glisten uniformly. Texture Cue: Sauce coats back of spoon thickly. Steak/potatoes feel slick/moist, not greasy/dry. Aroma Cue: Rich buttery/garlicky/beefy perfume. Complex, layered, appetizing. No sharp/raw garlic or burnt notes. Doneness Cue: Garlic should be pale gold/translucent. Dark brown = bitter. Sauce should cling, not pool excessively. Chef Tip: Have garlic/butter PRE-MIXED in bowl before starting this step. Timing is critical—seconds matter. Burnt garlic ruins entire dish. Work efficiently.

Expert Tips for Juicy Steak Bites

Dryness is Non-Negotiable: Pat steak/potatoes DRYER than you think necessary. Surface moisture is the #1 enemy of sear. Use multiple paper towels. Air-dry 5 mins extra if very wet.
Pan Temp is Everything: Cast iron must be SCREAMING hot before steak touches it. Test with water drop—it should dance/vaporize instantly. Cold pan = steamed gray meat. Preheat 3-5 mins on high.
Don’t Crowd EVER: Overcrowding drops pan temp dramatically. Steak steams instead of sears. Cook in batches if needed. Better 2 perfect batches than 1 mediocre crowded one. Space = crust.
Rest Before Saucing: Let seared steak rest 2-3 mins on plate before adding to butter sauce. Allows juices to redistribute. Adding hot steak directly to sauce continues cooking = overdone. Rest preserves pink center.
Garlic Timing is Critical: Garlic burns in SECONDS at high heat. ALWAYS reduce heat BEFORE adding. Watch constantly. Pale gold = perfect. Brown = bitter. Remove from heat immediately if approaching darkness.
Use Unsalted Butter: Control sodium precisely. Steak/potatoes already seasoned. Salted butter + existing salt = oversalted dish. Finish with flaky salt if needed after saucing.
Scrape the Fond: Those browned bits stuck to pan are FLAVOR GOLD. Deglaze thoroughly with butter/garlic. Don’t leave them behind. They transform simple butter into complex steakhouse sauce.
Serve Immediately: Steak bites wait for no one. Crust softens, butter congeals, garlic bitterness develops. Plate RIGHT after tossing. Warm plates help maintain temperature.

Common Mistakes to Avoid

Wet Steak/Potatoes: Leads to steaming, not searing. Gray, bland result. ALWAYS pat dry thoroughly. Moisture = enemy.
Overcrowding Pan: Drops temp, causes steaming. No crust forms. Cook in batches. Space = sear. Patience pays.
Burning Garlic: Bitter, acrid flavor ruins dish. Reduce heat BEFORE adding. Watch constantly. Remove from heat at first sign of browning.
Overcooking Steak: Small cubes cook FAST. 1-2 mins/side MAX for medium-rare. Use thermometer. Carryover cooking continues off heat. Pull early.
Skipping Potato Sear First: Potatoes take longer. If cooked with steak, either potatoes raw or steak overdone. Sequential cooking essential.
Using Lean Beef: Eye of round/top round lack fat/marbling. Become dry/tough when cubed/seared. Stick to sirloin/chuck tender for best results.
Not Scraping Fond: Wasted flavor opportunity. Fond = concentrated beef/potato essence. Incorporate into sauce via deglazing.
Serving Lukewarm: Butter solidifies, crust softens, flavors mute. Serve PIPING HOT. Warm plates. Eat immediately.

Recipe Variations

Spicy Kick: Add ½ tsp red pepper flakes/cayenne to seasoning. Finish with chili oil drizzle. Swap paprika for smoked chipotle powder. For extreme heat, add minced jalapeño with garlic.
Vegetarian Option: Replace steak with portobello mushroom cubes or extra-firm tofu (pressed/marinated). Smoke mushrooms/tofu for depth. Same butter/garlic/potato treatment applies beautifully.
Vegan Adaptation: Use vegan butter/oil. Replace steak with king oyster mushrooms (scalloped/cubed) or seitan. Nutritional yeast adds cheesy umami. Ensure potatoes vegan-friendly.
Chicken Version: Boneless skinless chicken thighs (cubed). Lighter flavor. Cook 3-4 mins/side until 165°F internal. Lemon-herb butter instead of plain garlic. Pairs well with asparagus.
Seafood Twist: Large shrimp/scallops. Delicate—cook 1-2 mins TOTAL. White wine/garlic butter sauce. Old Bay seasoning. Serve over pasta/rice. Handle gently to avoid toughness.
Extra Cheesy Bomb: Stir in ¼ cup grated Parmesan/Gruyère into butter sauce. Melts into creamy, salty glaze. Adds umami depth. Not traditional but decadent.
Healthy/Low-Fat: Reduce butter to 1 tbsp. Use olive oil spray for potatoes. Add lemon juice/zest to brighten without fat. Increase herbs (parsley/thyme) for flavor boost. More veggies (broccoli/asparagus) bulk up plate.
Low-Carb/Keto: Omit potatoes. Double steak portion. Add roasted broccoli/cauliflower. Use ghee instead of butter. Net carbs drop to <5g/serving. High fat/protein satisfies.
High-Protein Boost: Add edamame/hemp seeds to butter toss. Use leaner cut + supplement with egg whites in side dish. Protein powder pinch in seasoning (unflavored). Serves athletes/bodybuilders.
Herb Garden Fresh: Mix chopped rosemary/thyme/oregano into butter. Earthy, aromatic profile. Classic French steakhouse vibe. Garnish with microgreens. Elevates simplicity.

What to Serve With This Recipe

Steamed Green Beans: Crisp-tender, bright green contrast. Simple salt/pepper/lemon. Cleanses palate between rich bites.
Arugula Salad: Peppery greens with shaved Parmesan/lemon vinaigrette. Acidic/fresh balance to fatty steak/butter.
Crusty Bread/Sourdough: Soaks up glorious garlic butter sauce. No waste. Comfort food synergy.
Roasted Asparagus: Charred tips, tender stalks. Olive oil/garlic finish. Elegant, low-carb companion.
Red Wine (Cabernet/Malbec): Bold tannins cut fat, complement beef. Classic pairing. Serve slightly below room temp.
Sparkling Water/Lemonade: Refreshing, non-alcoholic option. Citrus cuts richness. Hydrating contrast.
Creamed Spinach: Indulgent, classic steakhouse side. Rich-on-rich for special occasions. Balance with acidic element.
Grilled Corn on Cob: Sweet, smoky, buttery. Summer BBQ vibe. Complements potato/steak trio perfectly.

Make Ahead & Meal Prep Tips

Pre-Cut Steak/Potatoes: Cube steak/halve potatoes up to 24 hrs ahead. Store separately in airtight containers fridge. Pat DRY again before cooking. Saves active prep time.
Season Ahead: Season steak cubes 1-2 hrs ahead (max). Salt draws out moisture then reabsorbs = deeper flavor. Don’t exceed 2 hrs or texture suffers. Potatoes season just before cooking.
Garlic/Butter Prep: Mince garlic, measure butter, store together in small container fridge. Bring to room temp 10 mins before cooking. Ensures seamless saucing step.
Par-Cook Potatoes: Boil/microwave potatoes 5 mins until barely tender. Cool, then sear. Reduces active cook time. Risk: less crisp exterior. Trade-off for speed.
Freeze Raw Steak Cubes: Portion, freeze on tray, then bag. Up to 3 months. Thaw fridge overnight. Texture slightly affected but acceptable. Never refreeze thawed beef.

Storage & Reheating Instructions

Refrigerator

Store cooled steak/potatoes in airtight container up to 3 days. Sauce may separate/congeal—normal. Best consumed within 48 hrs for optimal texture/flavor.

Freezer

Freeze cooked steak/potatoes (without sauce) up to 2 months. Sauce doesn’t freeze well (texture/emulsion breaks). Thaw fridge overnight. Reheat, then make FRESH garlic butter sauce. Superior to freezing sauced version.

Reheating Methods

Skillet (BEST): Medium heat, 1 tsp oil/butter. Reheat steak/potatoes 2-3 mins, tossing frequently. Restores crispness/flavor closest to original. Make fresh garlic butter finish.
Air Fryer: 375°F 3-4 mins. Shakes basket halfway. Crisps exterior well. Fast/convenient. Add fresh butter/garlic post-reheat.
Oven: 375°F 5-7 mins on rack over sheet pan. Even heating. Good for larger batches. Tent foil if browning too fast. Fresh sauce after.
Microwave (AVOID): Makes steak rubbery, potatoes soggy, sauce greasy. Last resort only. 30-sec bursts max. Cover loosely. Expect significant quality loss.

Nutritional Information

Estimates per serving (based on 4oz steak, ½ lb potatoes, ¾ tbsp butter)

Calories: 580 kcal
Protein: 38g
Carbohydrates: 32g
Fat: 34g
Fiber: 3g
Sugar: 2g
Sodium: 620mg

Note: Values vary based on steak cut/fat %, potato size, butter quantity. High protein/fat makes this satiating. Sodium moderate—adjust seasoning to taste.

Troubleshooting Guide

Problem	Cause	Solution
Steak Gray/No Crust	Pan not hot enough / overcrowded / wet meat.	Preheat pan thoroughly. Cook in batches. Pat meat DRYER. Higher heat next time.
Potatoes Soggy	Overcrowded / not dried / cooked with steak juices.	Single layer only. Pat dry. Cook potatoes FIRST, remove before steak.
Garlic Bitter/Burnt	Heat too high / added too early / distracted.	Reduce heat BEFORE adding. Watch constantly. Remove from heat at first brown sign.
Steak Tough/Dry	Overcooked / lean cut / didn’t rest.	Use thermometer (pull 130-135°F). Choose marbled cuts. Rest 2-3 mins before saucing.
Sauce Separated/Greasy	Heat too high / butter added to screaming hot pan.	Reduce heat to medium-low before adding butter. Swirl constantly. Emulsify with vigorous tossing.
Underseasoned	Didn’t season generously / skipped resting.	Season liberally BEFORE cooking. Salt penetrates during rest. Finish with flaky salt if needed.
Uneven Cooking	Irregular cube sizes / inconsistent pan temp.	Cut uniform 1″ cubes. Preheat pan adequately. Rotate pan if hot spots suspected.
Bland Flavor	Didn’t scrape fond / insufficient garlic/butter.	Deglaze thoroughly. Use fresh garlic. Quality butter matters. Taste-adjust before serving.

Frequently Asked Questions

1. Can I use frozen steak cubes? Yes, but thaw COMPLETELY in fridge overnight first. Pat EXTRA dry—frozen/thawed meat releases more moisture. Sear may take 30-60 secs longer. Texture slightly less ideal than fresh but acceptable.

2. How do I know when steak bites are done without thermometer? Touch test: Press cube. Rare = soft/squishy. Medium-rare = yields slightly, springs back. Medium = firm/resistant. Well-done = hard/unyielding. Thermometer FAR more reliable for small cubes. Guessing risks overcooking.

3. Can I make this in a non-stick pan? Possible, but crust inferior. Non-stick can’t handle same high heat as cast iron. Sear will be lighter, less flavorful. If using non-stick, max heat setting, don’t overcrowd, accept lighter crust. Cast iron strongly recommended.

4. Why did my butter burn/blacken? Pan too hot when butter added. Milk solids in butter burn at ~350°F. Always reduce heat to medium-low BEFORE adding. Swirl constantly. Consider clarified butter/ghee for higher smoke point if prone to burning.

5. Can I use pre-minced jarred garlic? Not recommended. Lacks potency, often contains preservatives/oil that alter flavor/burn differently. Fresh garlic = superior aroma/taste. Worth the 2 mins peeling/mincing. Jarred = shortcut with cost.

6. How do I prevent steak from sticking to cast iron? Ensure pan properly seasoned/preheated. Oil shimmering before adding meat. Don’t move steak prematurely—crust releases naturally when formed. If sticks, wait 30 secs more. Forced removal tears crust.

7. Can I add vegetables to the pan? Yes! Bell peppers, onions, mushrooms work well. Add WITH potatoes (they need time). Delicate veggies (spinach/zucchini) add LAST 30 secs with butter. Avoid overcrowding—cook veggies separately if pan full.

8. Is this recipe gluten-free? Naturally yes! Steak, potatoes, butter, garlic, spices are GF. Verify spice blends/sauces for hidden gluten. Safe for celiac/gluten-sensitive diets when verified.

9. Can I double the recipe? Yes, but COOK IN BATCHES. Doubling ingredients ≠ doubling pan capacity. Overcrowding ruins sear. Cook steak/potatoes in separate batches. Keep first batch warm in 200°F oven while cooking second. Sauce all together at end.

10. What cut of steak is cheapest/best value? Chuck tender or sirloin tip. Often labeled “stew meat” but ask butcher for cubing steak. Less expensive than ribeye/filet but excellent flavor/texture when cubed/seared properly. Best bang-for-buck for this recipe.

Final Thoughts

These Garlic Butter Steak Bites embody the beautiful simplicity of confident cooking. No fancy techniques, no obscure ingredients—just respect for heat, timing, and quality components. The reward is a dish that feels indulgent yet approachable, impressive yet effortless. It proves that weeknight dinners can be exciting, that budget cuts can shine, and that butter really does make everything better.

Garlic Butter Steak Bites with Crispy Potatoes