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Turn everyday steak into something special with these buttery garlic beef chunks. They cook up fast in a rich, garlicky sauce and taste amazing on top of fluffy mashed potatoes. It's like eating at a fancy restaurant but you can make it yourself without breaking a sweat.
I came up with this when I was super busy but wanted to put something nice on the table. Now we make it every Sunday when we want something that feels special without spending hours cooking.
Ingredients
- Beef steak: 1 lb of sirloin or ribeye works best because they're juicy and tender. Pick meat with good fat streaks running through it
- Olive oil: 2 tbsp to start cooking at high heat without burning like butter would
- Butter: 3 tbsp unsalted so you can add salt as needed. Fancy butter makes it taste even better
- Garlic: 4 cloves chopped fresh because the bottled stuff just isn't the same
- Salt and pepper: basic seasonings that bring out the meat's natural taste
- Red pepper flakes: you can skip these, but they add a nice warm kick
- Worcestershire sauce: makes the beef taste even meatier with its deep flavor
- Potatoes: 4 large ones, either Yukon Gold or Russet are great for mashing. Try to cut them the same size
- Milk or cream: makes the potatoes super smooth. The fattier the better for creamy results
Step-by-Step Instructions
- Get Your Meat Ready:
- Take the steak out and let it sit for 20 minutes at room temp so it cooks evenly. Wipe it really dry with paper towels for better browning. Cut it into 1 inch squares and sprinkle plenty of salt and pepper on them. This step really matters for good flavor.
- Brown It Just Right:
- Get your pan really hot until you see a bit of smoke, then add the oil. Put the beef in without crowding the pieces or they'll steam instead of brown. Let them sit for 2-3 minutes until they get a nice dark crust. Don't keep moving them around or they won't brown properly.
- Make Your Tasty Sauce:
- Turn down the heat so you don't burn the garlic and make it taste bitter. Drop in the butter and wait for it to bubble up before adding your chopped garlic. Gently swirl everything around to coat all the beef pieces. Pour in the Worcestershire sauce last to scrape up all the tasty bits stuck to the bottom of the pan.
- Nail The Mashed Potatoes:
- Start with cold water for your potatoes so they cook through evenly. Make the water really salty, like ocean water. After draining, put the potatoes back in the hot pot for half a minute to dry out extra water. Add butter first, then warm milk for the smoothest mashed potatoes ever.
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My kids go crazy when I throw in a little extra butter right at the end with the heat off. It makes this amazing silky sauce that sticks to both the meat and potatoes. Reminds me of what my grandma used to make for us on Sundays.
Cooking Temperature Guide
Getting your beef cooked just right makes all the difference. For tender, juicy bites, aim for medium-rare by cooking to 130°F inside, then let it rest to hit 135°F. If you want medium, go for 140°F. Just remember that small beef chunks cook way faster than whole steaks, so keep an eye on them or they'll get tough.
Flavor Variations
You can switch things up easily with this basic recipe. Try adding fresh rosemary and thyme with the garlic for an herby twist. Want an Asian flair? Use soy sauce instead of Worcestershire and finish with some sesame oil and green onions. You can even go Mediterranean by using lemon zest, butter, and oregano for your sauce.
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Make Ahead Options
This tastes best fresh, but you can prep some parts early. Make the mashed potatoes up to two days before and warm them up with extra butter and milk. You can season and cut the beef ahead of time, but cook it right before eating for the best texture. If you have leftovers, warm them up slowly with a splash of beef broth to keep the meat from drying out.
Serving Suggestions
These garlicky beef bites go great with roasted veggies like asparagus or Brussels sprouts. A simple green salad with tangy dressing cuts through the richness nicely. For fancy occasions, throw in some sautéed mushrooms during the last few minutes of cooking for extra flavor.
Common Questions
- → Can I use a different cut of beef?
Sure, you can swap sirloin or ribeye for any softer beef cut, like tenderloin or strip steak, but you might need to cook it longer or shorter.
- → How do I get a perfect sear on the beef?
Make sure your beef isn't cold from the fridge, wipe it dry with paper towels, and cook smaller amounts at once so the pan stays hot enough.
- → How can I make the mashed potatoes creamier?
Pour in your warm milk or cream bit by bit while you're mashing and keep going until they're silky smooth. You can always add more liquid if needed.
- → What kind of skillet works best for this dish?
Cast iron pans are your best bet for getting that nice brown crust on your beef since they hold heat really well and spread it all around.
- → Can this dish be prepared ahead of time?
It's tastiest when it's fresh, but you can keep any extras in a sealed container in your fridge for about 3 days. When reheating, add a splash of liquid so it doesn't dry out.