Garlic Butter Steak Bites (Printable version)
Tender steak bites in garlic butter served atop creamy mashed potatoes for a flavorful meal.
# What You'll Need:
→ Steak Bites
01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp olive oil
05 - 4 tbsp unsalted butter, divided
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, chopped
→ Mashed Potatoes
08 - 2 lbs russet or Yukon gold potatoes, peeled and cubed
09 - 4 tbsp unsalted butter
10 - 1/2 cup whole milk, warmed
11 - 1/4 cup heavy cream
12 - 1 tsp salt
13 - 1/4 tsp black pepper
# How to Prepare:
01 - Place potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, then reduce heat and simmer 15–18 minutes until fork-tender.
02 - Drain potatoes well. Add butter, warmed milk, heavy cream, salt, and pepper. Mash until smooth and creamy. Cover and keep warm.
03 - Pat steak cubes dry with paper towels. Season evenly with salt and black pepper.
04 - Heat olive oil over high heat in a large skillet. Add steak cubes in a single layer, searing 1–2 minutes per side until browned yet juicy. Remove and set aside.
05 - Reduce heat to medium. Add 2 tbsp butter to skillet. Once melted, sauté minced garlic for 30 seconds until fragrant.
06 - Return steak bites to skillet, add remaining 2 tbsp butter, and toss to coat thoroughly with garlic butter. Cook 1 additional minute. Remove from heat and sprinkle with chopped parsley.
07 - Plate steak bites atop creamy mashed potatoes. Spoon additional garlic butter from skillet over the top before serving.
# Expert advice:
01 -
- Steak tastes restaurant-quality but comes together in under an hour, no special skills required.
- The garlic butter is the kind of thing you'll find yourself making for other proteins once you taste it.
- Creamy mashed potatoes absorb all that golden, savory butter like they were made for exactly this moment.
02 -
- Dry steak before it hits the pan—even a little moisture will keep you from getting that dark, flavorful crust.
- Don't oversalt the potatoes while they're cooking or they'll taste like the sea; season them after they're drained and mashed.
- That brown butter residue left in the skillet after you remove the steak is pure flavor; don't wash it away.
03 -
- If your steak cubes vary in size, the smaller ones finish faster—so sear them separately and combine them at the very end so nothing overcooks.
- Yukon gold potatoes mash creamier than russets because they're lower in starch, so if you're using russets, add an extra splash of cream to get that same silky texture.