Q: Can I use a different cut of beef?

A: Yes — sirloin, ribeye, or NY strip all work well for steak bites.

Q: Can I make this dish ahead?

A: The potatoes and aioli can be prepped ahead; cook steak bites fresh for best texture.

Q: What can I substitute for aioli?

A: Try garlic yogurt sauce, sour cream with herbs, or a store-bought dip.

Q: Can I use chicken instead of steak?

A: Yes — cube and cook chicken thighs or breast the same way.

Q: How do I store leftovers?

A: Store components separately in the fridge for up to 3 days. Reheat steak quickly in a hot pan.

Q: Can I cook steak in butter only?

A: Use oil to sear first — butter alone burns too fast. Add it later for flavor.

Q: Is this recipe gluten-free?

A: Yes — just ensure your mayo is gluten-free, and serve with GF sides or bread.

Q: Can I air-fry the potatoes?

A: Yes — 400°F (200°C) for 18–20 minutes, shaking halfway.

Q: What if I don’t have fresh herbs?

A: Use 1/2 teaspoon of dried herbs in the aioli and garlic butter.

Q: Can I double this recipe?

A: Absolutely — just cook the steak in batches to avoid overcrowding.

Lørdag kveld middag: hvitløkssmørbiffbitt med stekte babypoteter og herbed aioli

Saturday Night Dinner: Garlic Butter Steak Bites with Roasted Baby Potatoes and Herbed Aioli

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

560

Saturday night is the perfect excuse to treat yourself — and this dinner delivers all the rich, savoury satisfaction of a steakhouse meal without stepping foot outside.

Garlic Butter Steak Bites are a game-changer: seared quickly for caramelised edges and juicy centres, then basted in fragrant herb butter until each bite is coated in flavour. Roasted baby potatoes add golden crispiness, while a quick herbed aioli gives every plate a creamy, garlicky finish. It’s a complete meal, done in under an hour, with very minimal prep.

Ideal for date nights, family gatherings, or even just a solo treat, this Saturday night dinner strikes the right balance between luxurious and low-effort. The cast-iron steak gives restaurant vibes, the aioli elevates the dish with a modern flair, and the crispy potatoes provide a satisfying crunch.

Whether you serve it with a glass of wine or a cold beer, it’s comfort food that doesn’t compromise on flavour or style — and perfect for weekends when you want something special but easy.

Image of Saturday Night Dinner: Garlic Butter Steak Bites with Roasted Baby Potatoes and Herbed Aioli

Ingredients

For the steak bites

1 lb (450g) sirloin steak, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
1 teaspoon fresh thyme or rosemary leaves

For the roasted potatoes

1.5 lbs (700g) baby potatoes, halved
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste

For the herbed aioli

1/2 cup mayonnaise
1 clove garlic, finely grated
1 tablespoon lemon juice
1 tablespoon chopped parsley
Salt to taste

Directions

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and crispy.
While potatoes roast, season steak cubes with salt and pepper. Heat olive oil in a cast-iron skillet over high heat. Add steak in a single layer and sear for 1–2 minutes per side until browned (do in batches if needed).
Reduce heat to medium, add butter, garlic, and herbs. Baste steak bites with melted butter for 1 minute, then remove from heat.
For the aioli, whisk together mayonnaise, grated garlic, lemon juice, parsley, and a pinch of salt until smooth.
Serve steak bites with crispy potatoes and a side of herbed aioli.

Nutrition

Serving Size: 1
per serving: Calories; 560

Amount/Serving % Daily Value

Fat: 38 grams; 49%
Saturated Fat: 12 grams; 60%
Cholesterol: 85 milligrams; 28%
Sodium: 480 milligrams; 21%
Carbs: 28 grams; 10%
Protein: 30 grams
Sugar: 2 grams
Fiber: 4 grams; 14%

Tips for den beste lørdagskvelden middag

Bruk en varm støpejernspanne for å få den beste biffen.
Klapp biff tørr før du koker for å unngå damping.
Skjær biff i jevn terninger for jevn matlaging.
Ikke overfylte skillet - sear i partier.
Hvil biffbittene etter matlaging for å beholde juice.
Stekte poteter med høy varme for maksimal sprøhet.
Bruk hvitløksfedd, ikke pulver, for full smak.
Tilsett hakket rosmarin eller timian til smør for en aromatisk finish.
Avkjøl aiolien litt før du serverer til å tykne.
Pynt med persille eller gressløk for en fersk pop.

Server det med forslag

Enkel ruccola salat med sitronvinaigrette
Dampede grønne bønner med mandler
Kremet spinat eller sauterte sopp
Crusty Sourdough Bread eller Baguette
Chimichurri eller blåmuggost for variasjon
Ristede rosenkål med balsamico glasur
En dristig rødvin (Cabernet Sauvignon eller Malbec)
Søtpotetmos eller gratin
Glitrende vann med sitrusskiver
Grillet mais med smør og urter

Vanlige spørsmål

Spørsmål: Kan jeg bruke et annet kutt av storfekjøtt?
EN: Ja - Sirloin, Ribeye eller NY strip alt fungerer bra for biffbitt.

Spørsmål: Kan jeg lage denne retten fremover?
EN: Potetene og aioli kan preppes foran; Cook biff biter fersk for beste tekstur.

Spørsmål: Hva kan jeg erstatte Aioli?
EN: Prøv hvitløks yoghurtsaus, rømme med urter, eller en kjøpt dukkert dukkert.

Spørsmål: Kan jeg bruke kylling i stedet for biff?
EN: Ja - kube og kok kyllinglår eller bryst på samme måte.

Spørsmål: Hvordan lagrer jeg rester?
EN: Oppbevar komponenter separat i kjøleskapet i opptil 3 dager. Oppvarmet biff raskt i en varm panne.

Spørsmål: Kan jeg bare lage biff i smør?
EN: Bruk olje til å sear først - smør alene brenner for fort. Tilsett den senere for smak.

Spørsmål: Er denne oppskriften glutenfri?
EN: Ja-bare sørg for at Mayo er glutenfri, og server med GF-sider eller brød.

Spørsmål: Kan jeg lufte potetene?
EN: Ja - 200 ° F (200 ° C) i 18–20 minutter, og ristet halvveis.

Spørsmål: Hva om jeg ikke har friske urter?
EN: Bruk 1/2 ts tørkede urter i aioli og hvitløkssmør.

Spørsmål: Kan jeg doble denne oppskriften?
EN: Absolutt - bare kok biffen i partier for å unngå overbefolkning.

Chef's Recommendation

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