Garlic Butter Steak Bites with Creamy Mash
Cozy Night In: Garlic Butter Steak Bites with Creamy Mash
Alright, so here’s the real scoop: a few years back, I stumbled into making Garlic Butter Steak Bites with Creamy Mash out of, well, pure panic. We’d had one of those “what do we even have in the fridge?” moments (you know the kind), and after a slightly embarrassing incident involving burnt rice and relentless smoke alarm beeping, this was born. And, honestly, now it’s the thing I crave when work’s been more of a pain in the bum than usual. Steak cooked fast, mashed potatoes so creamy they could probably fix most emotional wounds, and, best of all, the house smells like garlic heaven. I’ve tried fancy versions but this is messy, joy-packed comfort on a plate—no need to pretend it’s anything else.
Why You’ll Want to Make This…Again and Again
I make this when I need to impress someone—or just myself (which, let’s be honest, is basically every Thursday). My family goes slightly feral for this one, especially when I go heavy on the garlic butter. Actually, I tried cutting corners with less butter once—nah, don’t bother. And if I’m feeling particularly lazy, I’ll pour those steak bites straight onto the mash, skip the sides, and call it a day. It’s fast, unbelievably satisfying, and the dogs hover close the entire time—which is probably saying something.
What You’ll Need (With my usual swaps)
- Steak: Sirloin’s my go-to, but honestly, I’ve used rump, and even (once, in a jam) some random cut labelled “grilling steak” on sale—worked fine.
- Butter (a very generous amount): Salted is best, but unsalted + a pinch of salt? All good.
- Garlic: 4 big cloves, smashed up. I’ve used pre-chopped stuff (don’t @ me)—just throw in double.
- Potatoes: I always reach for Yukon Golds if I can, but Maris Piper or russets are grand. Leftover mash even works!
- Milk or cream: Whichever you’ve got. Oat milk in a pinch works, but the mash is a bit, I dunno, looser?
- Fresh parsley: For colour mostly, but it’s nice. Dried stuff’s okay if you’re desperate.
- Salt and pepper: I eyeball this every time.
- Olive oil: Just a glug, or skip and use more butter if you feel reckless.
- Optional: A squeeze of lemon; I do this when the steak tastes a bit “fridgey”, if you know what I mean.
How I Actually Cook This (Not Always the Same Way!)
- Cube your steak – About an inch or so. Don’t fuss if they’re uneven. Chuck them in a bowl, season with good salt and pepper, and let sit while you sort the spuds.
- Get your mashed potatoes going – Peel (or just scrub if you’re lazy, skins are nice anyway) about 4-5 medium potatoes. Chunk them, cover with cold water in a pot, and chuck in a hefty pinch of salt. Bring to the boil, then simmer till soft; should be ready by the time steak’s done.
- While the potatoes are cooking – Heat a big pan (cast iron if you’ve got one, see my note below for workarounds) over fairly high heat. Splash in some oil and half your butter. When sizzling madly, toss in the steak in one layer. Let it sit for maybe a minute—don’t stir straight away or you won’t get those crispy bits. Then flip ‘em around for a couple more minutes till browned all over (it’ll smell incredible).
- Add garlic to the pan – Turn the heat down so things don’t burn. Stir it through, then add the rest of the butter. All that bubbling is what you’re after; baste the steak with it (I usually sneak a piece at this point…for quality control, obviously). If using, squeeze in a bit of lemon and toss through parsley. Off the heat, let it sit for a few mins.
- Mash the potatoes – Drain, let them sit half a minute so they’re not watery, then mash with your tool of choice. Add a big knob of butter, slosh in some milk or cream (start with a little; add more if needed). Season and taste (dangerous moment: I always end up eating half straight from the pan).
- Serve it up – Lump of mash, generous pile of steak bites with all that garlicky butter drizzled over. Parsley for glamour, or just eat immediately while still standing at the counter.
Things I’ve Figured Out the Hard Way
- If you’re tempted to crowd the steak in the pan, just…don’t. It boils instead of browning and ends up sad and grey (yeah, ask me how I know).
- The potatoes absolutely need to be drained well or your mash will be more soup than side—still tasty, but not quite right. Also, try not to zap it in the microwave to reheat. It gets a bit gluey.
- Don’t be shy with salt. I once served this pretty much unseasoned at a family dinner, and let’s just say nobody asked for seconds till I fixed it.
Variations—Because I Can’t Help But Tinker
- I’ve swapped steak for chicken thigh chunks before. Good, but the garlic/butter magic fits steak best—just saying.
- If there’s leftover red wine, a splash in the pan makes the sauce extra rich. One time I tried white wine, but it tasted kind of odd—so, well, lesson learned.
- Once, in a wild move, I added a half-spoon of Dijon mustard to the mash. Actually, kind of delicious—but definitely not everyone’s thing.
What About Gear? (Don’t Panic)
Look, a cast iron is ideal, but honestly, I’ve managed just fine with my not-so-nonstick pan—it just takes a little more vigilance. Don’t have a masher? A sturdy fork—or the bottom of a clean mug—works alright. I’ve even seen someone use a ricer, but that seemed like too much faff for me.
How Long Does This Actually Keep?
Leftovers will sit happily in the fridge, tightly covered, for maybe two days. But honestly, in my house, it never lasts more than a day—or, well, an hour. The mash gets weird in the freezer, though; maybe don’t try that.
How I Like to Serve It (Your Call!)
Usually, I just spoon it into bowls and eat in front of the telly. My cousin insists it needs a side of steamed green beans “for health.” Occasionally, if I’m feeling lively, I’ll add a crunchy salad, maybe this one from BBC Good Food (highly recommend for brightness).
Pro Tips I’ve Picked Up (the Hard Way)
- I once tried to rush the steak on low heat—total mistake. You want that pan hot so you get a good sear, otherwise things go soggy and sorta bland.
- Avoid prepping the mash too early. It goes cold and weird, and then you’ll be sad, trust me.
- If the butter in the pan starts smelling burnt, just take it off the heat for a minute—no shame, it happens.
Your Questions (Some More Than Once)
- Do I have to use steak? I mean, technically no—but that’s what makes this dish so special. Pork works-ish, but it’s not the same vibe. Ground beef, on second thought, turns out too crumbly.
- Can I double the garlic? Love the enthusiasm! Go for it. I sometimes use six big cloves, especially if I won’t be seeing people the next day.
- How do you keep steak bites tender? Quick cooking over high heat, that’s the ticket! Let them rest for a minute, too, so the juices do their thing (don’t skip that).
- Any good resources for prep tips? Oh, definitely. I first learned steak-searing tricks from Serious Eats’ steak searing guide. If the mash flummoxes you, check out this nostalgic YouTube video with the most soothing Irish grandma vibe ever.
Alright, off you go—hope you enjoy your steak bites as much as I do. And if your mash comes out slightly lumpy, welcome to the club (I reckon it’s better that way, anyway).
Ingredients
- 500g sirloin steak, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 800g potatoes, peeled and cubed
- 1/3 cup whole milk
- 2 tablespoons sour cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15 minutes.
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2While potatoes are cooking, season steak bites with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 2-3 minutes per side until browned. Remove steak and set aside.
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3Reduce heat to medium. In the same skillet, melt 2 tablespoons of butter. Add minced garlic and cook until fragrant, about 1 minute. Return steak bites to skillet, toss with garlic butter, and cook for an additional minute. Remove from heat.
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4Drain cooked potatoes and mash until smooth. Add remaining 1 tablespoon butter, milk, sour cream, salt, and pepper. Mix until creamy and well combined.
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5Serve steak bites over the creamy mash. Garnish with fresh chopped parsley and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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