Garlic Butter Steak Bites (Print View)
Tender steak bites cooked in garlic butter served atop creamy mashed potatoes for a flavorful dinner.
# 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 Make:
01 - Place potatoes in a large pot, cover with cold water, add a pinch of salt, bring to boil, then reduce heat and simmer 15–18 minutes until tender.
02 - Drain potatoes thoroughly. 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 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 from skillet and set aside.
05 - Reduce heat to medium. Add 2 tbsp butter to the skillet. When melted, add minced garlic and sauté 30 seconds until fragrant.
06 - Return steak to skillet, add remaining 2 tbsp butter, toss to coat in garlic butter, cook 1 minute, then remove from heat and sprinkle with parsley.
07 - Plate steak bites atop the mashed potatoes and spoon any remaining garlic butter from skillet over the top.
# Expert Suggestions:
01 -
- Those caramelized steak bites are tender and packed with flavor despite being ready in under 30 minutes.
- The mashed potatoes are rich enough to feel indulgent but simple enough that you can make them ahead and reheat without losing anything.
- Everything happens in one skillet and one pot, so cleanup is honestly the least annoying part of dinner.
02 -
- If you crowd the steak in the pan, it will steam instead of sear, and you'll lose that beautiful crust that makes this dish sing.
- Finishing the steak with butter in the pan instead of cooking the butter from the start keeps the garlic flavor bright instead of letting it burn.
03 -
- Cut your steak into uniform 1-inch cubes so they all sear and cook in the same amount of time, which is the difference between some bites being perfect and others being tough.
- If you make the potatoes ahead, cover them and keep them warm, or reheat them gently with a splash of milk stirred in before serving so they don't dry out.