Description
Juicy, perfectly seared steak bites coated in a rich garlic butter sauce, served with smooth, velvety mashed potatoes. This dish is an easy yet indulgent meal, packed with bold flavors and the perfect balance of textures.
Ingredients
For the Steak Bites:
- 1 ½ pounds sirloin steak (or ribeye/tenderloin), cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- ½ cup whole milk (or heavy cream)
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the Mashed Potatoes:
- Place potato chunks in a pot of cold, salted water. Bring to a boil and cook until fork-tender (about 15 minutes).
- Drain well, then mash while still warm. Add butter, warm milk, salt, and pepper. Stir until smooth. Cover and set aside.
Season and Sear the Steak Bites:
- Pat steak pieces dry with a paper towel. Season with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over high heat. Add steak in a single layer and sear for 1-2 minutes without stirring. Flip and cook for another 1-2 minutes. Remove from the pan.
Make the Garlic Butter Sauce:
- Reduce heat to medium-low. Add butter and minced garlic to the skillet, stirring for 30 seconds until fragrant.
- Return steak bites to the pan, tossing to coat in the garlic butter. Remove from heat immediately to keep them tender.
Serve:
- Spoon creamy mashed potatoes onto plates. Top with garlic butter steak bites and drizzle extra butter sauce over them. Garnish with fresh parsley and serve hot.
Notes
Use a Hot Pan for the Best Sear – A cast-iron or stainless steel skillet heated properly ensures a crispy, golden crust on the steak bites. Avoid overcrowding the pan to prevent steaming instead of searing.
Mash Potatoes While Warm for the Smoothest Texture – Cold potatoes become gluey when mashed. Use warm milk and butter to keep them creamy and light. A potato ricer works best for an ultra-smooth mash.
Add Garlic Butter at the End to Avoid Burning – Garlic burns quickly, turning bitter. To maintain its rich, aromatic flavor, add it after searing the steak, allowing it to infuse the butter while off the heat.
- Prep Time: 10 mins
- Cook Time: 20 mins