Garlic Butter Steak and Mash

This garlic butter steak bites recipe transforms ordinary weeknight dinners into something extraordinary with minimal effort. The combination of tender, juicy steak morsels bathed in a richly flavored garlic butter sauce sitting atop creamy, cloud-like mashed potatoes creates the ultimate comfort food experience in just 30 minutes.

I first created this recipe when my husband requested something special for his birthday dinner but our local steakhouse was fully booked. The look on his face when he took that first bite told me this would become our new special occasion tradition at home.

Ingredients

• Steak cuts: Like sirloin, ribeye, or New York strip work best as they have excellent flavor and tenderness when quickly cooked. Look for well-marbled pieces for the juiciest results.
• Butter: Forms the foundation of our sauce. Choose unsalted for better control over the final seasoning.
• Fresh garlic cloves: Provide aromatic complexity that powdered versions simply cannot match. Select firm bulbs with tight skin.
• Olive oil: Has a higher smoke point than butter alone, allowing us to get a beautiful sear without burning.
• Salt and pepper: Are simple but crucial. Kosher salt and freshly ground black pepper make a noticeable difference.
• Fresh parsley: Brightens the rich dish with color and a subtle herbaceous note. Italian flat-leaf variety offers more flavor than curly.
• Potatoes for mashing: Ideally Yukon Gold or Russet. Yukons create a naturally buttery texture while Russets become fluffier.
• Whole milk: Adds creaminess without making the potatoes too rich. Warm it slightly before adding.
• Additional butter: For the mashed potatoes creates that silky luxurious texture we all crave.

Step-by-Step Instructions

Prepare the Mashed Potatoes:

Start by bringing a large pot of generously salted water to a rolling boil. Add your peeled and cubed potatoes, ensuring they're cut to roughly equal sizes for even cooking. Simmer until a fork easily pierces through with no resistance, typically 15 to 20 minutes. Drain thoroughly in a colander, then return them to the hot pot for about 30 seconds, shaking gently to evaporate excess moisture. This crucial step ensures your mash won't be waterlogged. Add warmed milk and butter, then mash until smooth and creamy, seasoning with salt and pepper to taste.

Season and Sear the Steak:

While the potatoes are cooking, prepare your steak by patting it completely dry with paper towels. This step is essential for achieving a proper sear. Cut into uniform bite-sized pieces, about 3/4 inch cubes, and season generously with salt and pepper. Heat olive oil in a large cast iron or heavy-bottomed skillet until it shimmers and almost smokes. Carefully add steak pieces without overcrowding, working in batches if necessary. Let them sear undisturbed for 2 to 3 minutes until deeply browned on one side before flipping. Cook just until desired doneness, remembering they'll cook slightly more when returned to the sauce. Remove to a plate and rest.

Create the Garlic Butter Sauce:

Without cleaning the skillet, reduce heat to medium-low and add butter to melt. As it foams, add minced garlic and stir constantly to prevent burning. The garlic should become fragrant and slightly golden, approximately 45 to 60 seconds. If it cooks too quickly, temporarily remove the pan from heat. Scrape up any browned bits from the bottom of the pan as these contain concentrated flavor.

Combine and Finish:

Return the steak pieces and any accumulated juices to the skillet, gently tossing to coat each piece thoroughly in the garlic butter sauce. Allow them to warm through for just 1 to 2 minutes, being careful not to overcook. The steak should remain juicy and tender. To serve, create a generous bed of the creamy mashed potatoes on each plate, then spoon the steak bites and abundant garlic butter sauce over top. Finish with a liberal sprinkling of freshly chopped parsley.

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My absolute favorite part of this recipe is that moment when the garlic hits the butter in the hot pan, releasing that intoxicating aroma that fills the kitchen. It instantly signals to everyone that something special is coming. My teenage son now recognizes this smell from his bedroom and magically appears in the kitchen within seconds, asking how soon dinner will be ready.

Perfect Steak Selection

The beauty of this recipe lies in its flexibility with steak choices. For the most tender results, sirloin offers the perfect balance of flavor, tenderness and value. Ribeye creates a more luxurious version with its higher fat content providing unmatched richness. New York strip delivers excellent beefy flavor with a pleasing chew. Even less expensive cuts like flank or skirt steak work beautifully if sliced thinly against the grain. Regardless of cut, look for bright red meat with good marbling throughout. For the absolute best texture, allow your steak to come to room temperature for 30 minutes before cooking.

Make-Ahead Options

This dish really shines when made fresh, but several components can be prepared ahead of time. The mashed potatoes can be made up to two days in advance and stored in an airtight container in the refrigerator. When ready to serve, reheat them gently on the stovetop with a splash of milk or in a microwave, stirring occasionally. The steak can be cut into bite-sized pieces up to 24 hours ahead and stored in the refrigerator, though I recommend seasoning just before cooking. The entire dish can also be fully prepared and gently reheated, though the steak may cook slightly more in the process.

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Flavor Variations

While the classic garlic butter version is hard to beat, this versatile recipe welcomes creative adaptations. For a French bistro twist, add a tablespoon of Dijon mustard and a splash of cognac to the sauce after cooking the garlic. Mediterranean flavors shine when you incorporate sundried tomatoes and a sprinkle of crumbled feta over the finished dish. For an Asian-inspired variation, replace the butter with sesame oil, add ginger alongside the garlic, and finish with a drizzle of soy sauce and green onions. The mashed potatoes can be customized too try adding roasted garlic, shredded cheese, or even horseradish for a complementary kick.

Frequently Asked Questions

→ What cuts of beef work best for this dish?

Choose tender cuts like sirloin, ribeye, or filet mignon for the best results. These cook quickly and remain juicy.

→ Can I make the mashed potatoes ahead of time?

Yes, mashed potatoes can be made in advance and reheated. Add a splash of milk while reheating to keep them creamy.

→ How do I prevent the steak bites from overcooking?

Cook the steak bites on medium-high heat for just 2-3 minutes on each side. Avoid overcrowding the skillet to maintain a good sear.

→ Can I substitute fresh garlic with garlic powder?

While fresh garlic provides the best flavor, you can use garlic powder. Start with 1/2 teaspoon and adjust to taste.

→ What can I use instead of parsley for garnish?

Fresh herbs like thyme, chives, or even green onions can be used as substitutes for parsley.

→ Can I replace butter with another ingredient for a lighter option?

Yes, you can use olive oil or a combination of olive oil and butter for a lighter alternative while maintaining flavor.