Garlic Butter Steak Bites (Printable)

Tender steak cubes cooked in garlic butter served atop creamy mashed potatoes for a comforting meal.

# Ingredient List:

→ Steak Bites

01 - 1.5 pounds sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 2 tablespoons olive oil
05 - 4 tablespoons unsalted butter, divided
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped

→ Mashed Potatoes

08 - 2 pounds russet or Yukon gold potatoes, peeled and cubed
09 - 4 tablespoons unsalted butter
10 - 0.5 cup whole milk, warmed
11 - 0.25 cup heavy cream
12 - 1 teaspoon salt
13 - 0.25 teaspoon black pepper

# How to Make:

01 - Place peeled and cubed 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 to 18 minutes until fork tender.
02 - Drain the 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 for 1 to 2 minutes per side until browned but still juicy. Remove and set aside.
05 - Reduce heat to medium, add 2 tablespoons butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
06 - Return steak bites to the skillet, add remaining 2 tablespoons butter, and toss to coat thoroughly in garlic butter. Cook for 1 more minute. Remove from heat and sprinkle with chopped parsley.
07 - Plate steak bites over creamy mashed potatoes and spoon any remaining garlic butter from the skillet on top.

# Expert Tips:

01 -
  • Tender steak bites get caramelized edges while staying juicy inside, thanks to the high heat sear and quick finish.
  • The garlic butter sauce does all the heavy lifting flavor-wise, turning humble potatoes into something restaurant-worthy.
  • The whole meal comes together in under 45 minutes, making it perfect for weeknight dinners when you want something impressive.
02 -
  • Never crowd the pan when searing steak—if the pieces are touching, they'll steam instead of developing that golden, caramelized crust that makes this dish sing.
  • Warm your milk before adding it to potatoes; cold liquid cools everything down and can make your mash gluey or lumpy instead of smooth and creamy.
  • The steak finishes cooking in the garlic butter, so pull it off the heat when it's still slightly underdone; carryover cooking will bring it to perfect medium-rare.
03 -
  • Toast your steak cubes on all sides, not just two; a quick sear on the top and bottom after turning once will give you a more even crust and juicier center.
  • If you want extra richness, add a tiny pinch of smoked paprika or red pepper flakes to the garlic butter for depth and subtle heat.

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