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 aften middag: Hvidløgsmør bøf bid med ristede baby kartofler 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 til den bedste lørdag aften middag

Brug en varm støbejernspande for at få den bedste bøf sear.
Pat Steak tør, før du laver mad for at undgå dampning.
Skær bøf i endda terninger til ensartet madlavning.
Overfyld ikke stegepanden - sear i batches.
Hvil bøfbid efter tilberedning for at bevare juice.
Stegt kartofler ved høj varme for maksimal sprødhed.
Brug hvidløgsfedd, ikke pulver, til fuld smagspåvirkning.
Tilsæt hakket rosmarin eller timian til smør for en aromatisk finish.
Afkøl aioli lidt, før den serveres for at blive tykkere.
Pynt med persille eller purløg efter en frisk pop.

Server det med forslag

Enkel ruccola salat med citronvinaigrette
Dampede grønne bønner med mandler
Cremet spinat eller sauterede svampe
Crusty surdej brød eller baguette
Chimichurri eller Blue Cheese Dip til variation
Ristede rosenkål med balsamico glasur
En fed rødvin (Cabernet Sauvignon eller Malbec)
Sød kartoffelmos eller gratin
Mousserende vand med citrusskiver
Grillet majs med smør og urter

FAQ'er

Spørgsmål: Kan jeg bruge et andet klip af oksekød?
EN: Ja - mørbrad, ribeye eller NY Strip fungerer alle godt til bøfbid.

Spørgsmål: Kan jeg lave denne skål foran?
EN: Kartoflerne og aioli kan præpes foran; Kog bøf bider frisk til bedste struktur.

Spørgsmål: Hvad kan jeg erstatte Aioli?
EN: Prøv hvidløgsyoghurt sauce, creme fraiche med urter eller en butikskøbt dukkert.

Spørgsmål: Kan jeg bruge kylling i stedet for bøf?
EN: Ja - terning og kog kyllinglår eller bryst på samme måde.

Spørgsmål: Hvordan opbevarer jeg rester?
EN: Butikskomponenter separat i køleskabet i op til 3 dage. Opvarm bøf hurtigt i en varm gryde.

Spørgsmål: Kan jeg kun koge bøf i smør?
EN: Brug olie til at sear først - smør alene brænder for hurtigt. Tilføj det senere for smag.

Spørgsmål: Er denne opskrift glutenfri?
EN: Ja-bare sørg for, at din mayo er glutenfri, og server med GF-sider eller brød.

Spørgsmål: Kan jeg udløse kartoflerne?
EN: Ja - 400 ° F (200 ° C) i 18-20 minutter, ryster halvvejs.

Spørgsmål: Hvad hvis jeg ikke har friske urter?
EN: Brug 1/2 tsk tørrede urter i aioli og hvidløgssmør.

Spørgsmål: Kan jeg fordoble denne opskrift?
EN: Absolut - kog bare bøf i batches for at undgå overfyldning.

Chef's Recommendation

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Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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