Savory Garlic Steak Perfection

Our weekly meals took an incredible upgrade with these juicy garlic butter steak bites. Little chunks of steak soaked in garlicky butter go amazingly well with cheesy potato mash, all topped with a creamy parmesan sauce that'll have everyone licking their plates.

I whipped up these steak chunks wanting to wow my in-laws without sweating in the kitchen all day. Now it's become our go-to Sunday tradition, with family eagerly gathering around waiting for their first tasty bite.

Ingredients

• 2 lbs steak: sirloin, ribeye or filet all work great because they're so tender and tasty
• 4-5 tablespoons avocado oil: picked specially because it won't burn when you cook at really hot temps
• 5 tablespoons butter: split between making the garlic butter and the creamy sauce for extra yumminess
• 10 cloves garlic: chopped up and used in different parts to pack flavor into every bite
• 1.5 cups heavy cream: this makes our parmesan sauce super smooth
• 2 green onions: chopped for some fresh color and light oniony kick
• 1 teaspoon red pepper flakes: add more or less depending on how spicy you want it
• 2/3 cup parmesan cheese: grate it yourself for the smoothest melt
• 4 lbs russet potatoes: they get super fluffy when mashed
• 1 cup half and half: heat it up before mixing into potatoes
• 3/4 cup monterey jack cheese: shredded to make the potatoes extra creamy
• Homemade blackened seasoning blend: with smoky paprika, spicy cayenne and herbs that make the steak amazingly tasty

Step-by-Step Instructions

Prep the Steak:

Slice your steak into even 2-3 inch chunks so they cook the same. Coat them fully with avocado oil so the spices stick and you get a nice sear. Sprinkle blackened seasoning all over, gently pressing it into the meat. Let the steak sit out for 10-15 minutes so it cooks better.

Prepare the Potatoes:

Peel and cut potatoes into quarters then soak them in cold water for 10 minutes. This gets rid of extra starch and makes fluffier mashed potatoes. Drain them well, then cook in lots of salted water until they're soft enough for a fork to go through, usually 15-20 minutes, while you handle the steak.

Sear the Steak:

Get 2-3 tablespoons avocado oil really hot in a big pan. Put in the steak pieces with space between them so they don't steam instead of sear. Don't touch them for about 2 minutes so they get a nice brown crust. Flip once, cook another minute, then turn down the heat and cook one more minute for medium rare.

Create the Garlic Butter:

Put the steak in a bowl then add 3 tablespoons butter and 1 tablespoon minced garlic to the same pan. Let the garlic smell good and flavor the butter for about 30 seconds but don't burn it. Put the steak back in and toss it around to coat every piece with the garlic butter for another minute. Move to a bowl and cover loosely with foil to keep warm and let the juices settle.

Make the Cream Sauce:

Using that same tasty pan with all the meat flavors, add 2 more tablespoons butter and the rest of your minced garlic. Cook until it smells good, about 30 seconds, then slowly mix in the heavy cream while scraping up any brown bits stuck to the pan. Let it bubble gently for 3-5 minutes until it gets a bit thicker. Add red pepper flakes, green onions and parmesan cheese, stirring all the time until it's smooth and silky.

Finish the Mashed Potatoes:

Drain your cooked potatoes really well then put them back in the hot pot. Pour in the warm half and half and melted butter, then mash until smooth. Mix in the shredded cheese and seasonings, then taste it and fix if needed. Your potatoes should be creamy but still strong enough to hold up the steak and sauce.

Serve and Enjoy:

Put a big scoop of cheesy mashed potatoes on each plate, then place the steak bites on top. Pour the rich parmesan cream sauce over everything, making sure there's some sauce in every bite. Sprinkle more green onions on top if you want and serve right away while it's hot.

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What makes this dish special is adding garlic in different stages. My grandma taught me that cooking garlic at different times creates amazing flavor layers. Whenever I make this for my family, I always set aside extra parmesan sauce to pour over veggies the next day.

Common Questions

→ What type of steak works best for this dish?

Sirloin, ribeye, or filet are top picks because they're so tender and flavorful. Just tweak your cooking time based on which cut you go with.

→ Can I substitute avocado oil?

Sure thing, try vegetable oil or grapeseed oil instead, since they both can handle the high heat needed for a good steak sear.

→ How do I make the mashed potatoes extra creamy?

Heat up your cream and butter first before you mix them in. And don't mash too much or you'll end up with sticky potatoes.

→ What can I use instead of parmesan for the sauce?

Go for asiago, pecorino romano, or even some melty mozzarella if you want to switch up the flavor a bit.

→ Can this dish be made ahead of time?

You can make your potatoes and sauce earlier in the day. But cook those steak pieces right before eating to get the tastiest, juiciest results.