Ingredients
For the Garlic Butter Steak Bites:
- Steak: Sirloin, ribeye, or tenderloin are ideal. Aim for well-marbled cuts for maximum juiciness.
- Butter: Use unsalted, high-quality butter for a rich flavor.
- Garlic: Fresh garlic cloves are essential; mince them finely to release their aromatic oils.
- Olive Oil: Helps sear the steak evenly and prevents burning.
- Salt and Pepper: Classic seasonings to enhance the natural flavor of the steak.
- Optional Herbs: Fresh thyme or rosemary for added aroma.
For the Creamy Mash:
- Potatoes: Yukon Gold or Russet potatoes yield the creamiest mash.
- Butter: Adds a luscious texture and buttery flavor.
- Heavy Cream: Ensures a velvety consistency.
- Salt: To season the potatoes perfectly.
- Optional: Garlic powder or chives for extra flavor.
Instructions
For the Garlic Butter Steak Bites:
- Prepare the Steak:
- Cut the steak into bite-sized cubes, roughly 1-inch pieces. Ensure uniform size for even cooking.
- Pat the steak dry with paper towels to remove excess moisture, which helps achieve a beautiful crust during searing.
- Season the steak generously with salt and pepper.
- Sear the Steak:
- Heat a heavy skillet (preferably cast iron) over high heat until it’s smoking hot.
- Add a drizzle of olive oil and immediately place the steak bites in a single layer, making sure not to overcrowd the pan.
- Sear the steak on one side for 2-3 minutes without disturbing it until a deep brown crust forms.
- Flip and sear the other side for another 2 minutes or until cooked to your desired doneness.
- Remove the steak from the pan and set aside.
- Make the Garlic Butter Sauce:
- Lower the heat to medium and add butter to the same skillet.
- Once melted, stir in minced garlic and sauté for 30 seconds until fragrant.
- Add optional herbs like thyme or rosemary for extra aroma.
- Return the steak bites to the skillet and toss in the garlic butter sauce until fully coated.
- Remove from heat and set aside.
For the Creamy Mash:
- Boil the Potatoes:
- Peel and cut the potatoes into even chunks.
- Place them in a large pot of cold, salted water and bring to a boil.
- Cook for 15-20 minutes or until fork-tender.
- Mash the Potatoes:
- Drain the potatoes thoroughly and return them to the pot.
- Add butter and heavy cream while the potatoes are still hot.
- Mash with a potato masher or use an electric mixer for a smoother texture.
- Season with salt and mix until creamy and lump-free.
- Finishing Touch:
- Serve the creamy mashed potatoes topped with the garlic butter steak bites.
- Drizzle any remaining garlic butter sauce over the top for extra flavor.
Notes
Mistakes to avoid
1. Overcrowding the Pan:
Placing too many steak bites in the pan at once will cause them to steam rather than sear. Cook in batches if necessary to ensure a crispy crust.
2. Using Cold Steak:
Cooking steak straight from the fridge can result in uneven cooking. Allow the steak bites to come to room temperature for about 20 minutes before searing.
3. Overcooking the Steak:
Steak bites cook quickly—usually within 5 minutes. Keep a close eye to prevent them from becoming tough and dry.
4. Burnt Garlic:
Garlic burns easily at high heat. Lower the temperature when adding garlic to the skillet to avoid a bitter taste.
5. Watery Mashed Potatoes:
Failing to drain the potatoes thoroughly can lead to watery mash. Return them to the pot briefly after draining to evaporate any excess moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 portions