Absolutely! Here’s a detailed recipe for Garlic Butter Steak Bites with Creamy Mash, plus a full FAQ section to help you make it perfectly every time.
🥩 Garlic Butter Steak Bites with Creamy Mash
Juicy seared steak bites smothered in garlic butter, served over rich, creamy mashed potatoes. A restaurant-style dish made at home in 30–40 minutes.
📝 Ingredients
🔥 For the Garlic Butter Steak Bites:
- 1½ lbs (680g) sirloin, ribeye, or strip steak, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 5 cloves garlic, minced
- 1 tsp fresh thyme or rosemary (optional)
- Optional garnish: chopped parsley or chili flakes
🥔 For the Creamy Mashed Potatoes:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup heavy cream (or milk for a lighter version)
- Salt, to taste
- Optional: 2 tbsp sour cream or cream cheese for extra richness
👨🍳 Instructions
🔪 1. Prep the Steak:
- Pat the steak cubes dry with paper towels (this helps them sear properly).
- Season generously with salt and pepper.
🥔 2. Make the Mashed Potatoes:
- Boil potatoes in salted water for 15–20 minutes, until fork tender.
- Drain and return to pot.
- Add butter and mash until smooth.
- Stir in cream, salt, and sour cream (if using). Taste and adjust seasoning.
🔥 3. Sear the Steak Bites:
- Heat 1 tbsp oil in a heavy skillet (cast iron preferred) over medium-high heat.
- Add half the steak bites in a single layer — don’t overcrowd.
- Sear for 2 minutes per side until browned. Remove and repeat with remaining steak.
🧄 4. Make the Garlic Butter Sauce:
- Lower heat to medium.
- Melt 2–3 tbsp butter in the same pan.
- Add garlic and herbs, cook for 30 seconds until fragrant (do not burn garlic).
- Return steak to pan and toss to coat in the garlic butter.
🍽️ 5. Serve:
- Spoon creamy mash onto plates.
- Top with garlic butter steak bites.
- Drizzle with extra pan sauce.
- Garnish with chopped parsley or chili flakes.
🧠 FAQs
1. What’s the best cut of steak for this recipe?
Use tender cuts like:
- Sirloin (affordable and flavorful)
- Ribeye (juicy and marbled)
- New York Strip (leaner but tender)
Avoid tough cuts like chuck unless marinated in advance.
2. Can I use frozen steak?
Yes, but thaw completely and pat dry before searing. Moisture prevents browning.
3. Why are my steak bites tough or chewy?
- Overcooking is the most common reason. Stick to 2 minutes per side for a medium-rare to medium result.
- Also, cutting against the grain helps tenderness.
4. Can I make this ahead?
- Steak: Best served fresh, but can be cooked 1 day ahead and reheated gently.
- Mashed potatoes: Can be made ahead and stored in the fridge for 2–3 days. Reheat with a splash of milk or cream.
5. What sides go well with this besides mash?
- Garlic bread
- Roasted or steamed veggies (e.g., broccoli, asparagus)
- Cauliflower mash (low-carb option)
- Rice or buttered noodles
6. Can I make this dairy-free?
- Use dairy-free butter (e.g., Earth Balance) for steak and mash.
- Use unsweetened almond or oat milk in place of cream in the mash.
7. How do I store and reheat leftovers?
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheat: Warm steak bites gently in a skillet with a splash of broth or butter to avoid drying out. Mash can be microwaved or reheated in a saucepan.
🧂 Pro Tips
- Cast iron skillet = best sear
- Dry steak = crispy crust
- Don’t crowd the pan or the steak will steam
- Deglaze pan with a splash of wine or broth for extra flavor
Would you like a printable version or a spicy twist (e.g., Cajun garlic butter or chili-lime steak bites)?