Garlic Butter Steak Bites (Print Page)

Tender garlic butter steak bites served atop creamy, seasoned mashed potatoes for a delicious main dish.

# What You Need:

→ Steak Bites

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp salt
03 - 0.5 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 - 0.5 cup whole milk, warmed
11 - 0.25 cup heavy cream
12 - 1 tsp salt
13 - 0.25 tsp black pepper

# Directions:

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 for 15–18 minutes until fork-tender.
02 - Drain potatoes thoroughly, add butter, warmed milk, heavy cream, salt, and pepper, then mash until smooth and creamy. Cover and keep warm.
03 - Pat steak cubes dry with paper towels, then season evenly with salt and black pepper.
04 - Heat olive oil in a large skillet over high heat, add steak cubes in a single layer and sear 1–2 minutes per side until browned but still juicy. Remove and set aside.
05 - Lower heat to medium, add 2 tbsp butter to the skillet, once melted add minced garlic and sauté for 30 seconds until fragrant.
06 - Return steak bites to skillet, add remaining 2 tbsp butter, toss to coat in garlic butter, cook an additional 1 minute, then remove from heat and sprinkle with chopped parsley.
07 - Serve steak bites over mashed potatoes and spoon extra garlic butter from the skillet over the top.

# Expert Tips:

01 -
  • Steak tastes restaurant-quality but takes barely longer than a weeknight dinner.
  • Creamy mashed potatoes soak up that golden garlic butter so you won't waste a drop.
  • It's flexible enough for weeknight simplicity but impressive enough for people who matter to you.
02 -
  • Never skip drying the steak—moisture is the enemy of browning and a good crust.
  • Warm your milk and cream before adding them to hot potatoes, or they'll seize and turn gluey.
  • Don't overcook the garlic or it'll turn bitter and ruin the whole moment.
03 -
  • Cut potatoes into uniform cubes so they finish at the same time and mash evenly.
  • Keep mashed potatoes warm in a covered pot while you sear the steak, and reheat gently if they cool down.

Return