Garlic Butter Steak Bites over Creamy Mashed Potatoes Step-by-step instructions

Before you start

Before starting, remove the steak from the refrigerator and let it sit at room temperature for up to 30 minutes. Pat it dry thoroughly with paper towels—moisture is the enemy of a good sear.

Cut the steak into 1-inch cubes and season with salt and pepper. Peel and quarter the potatoes, and mince the garlic. Have all your ingredients measured and ready, as the cooking goes quickly once the skillet is hot.

Instructions

Searing the Steak Bites

1. 1Sear the Steak Bites
   Pat the sirloin cubes dry with paper towels. Season with salt and pepper. Heat a cast-iron skillet over high heat until smoking. Add the butter, then arrange the steak bites in a single layer. Sear without moving for 2-3 minutes until a deep brown crust forms. Flip and sear another 2 minutes for medium-rare. Add the minced garlic and toss for 1 minute until fragrant. Remove the steak from the skillet and let rest.
   Look for The steak bites are browned on all sides and the garlic is fragrant but not burnt.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the skillet; work in batches if needed to get a good sear.

The skillet should be smoking hot when you add the butter and steak. You’ll hear a vigorous sizzle, and the steak will release from the pan when a crust has formed. The kitchen will smell of rich, browned butter and seared beef. The garlic should be fragrant but not browned. Remove the steak promptly to avoid overcooking.

Mashing the Potatoes

2. 2Make the Mashed Potatoes
   Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well. Return the potatoes to the pot over low heat for 1 minute to dry. Add the butter and mash until smooth. Warm the heavy cream and gradually stir it in. Season with salt to taste.
   Look for The potatoes are tender and the mash is smooth and creamy with no lumps.
   Tip Warm the cream before adding to keep the potatoes hot and fluffy.

The potatoes should be fork-tender and easily pierced. After draining and drying, they’ll look slightly starchy. As you mash, the butter will melt into them, and the warm cream will turn them glossy and smooth. The texture should be thick yet creamy, with no lumps. Season to taste and keep warm.

Bringing It Together

3. 3Combine and Serve
   Spoon the mashed potatoes into a shallow bowl. Pile the rested steak bites on top. Dollop the garlic-herb butter over the hot steak so it melts and cascades down. Serve immediately.
   Look for The butter is melting and glossy over the steak and potatoes.
   Tip Let the steak rest at least 3 minutes before serving to keep it juicy.

The mashed potatoes should be smooth and steaming in the bowl. The steak bites are piled on top, their crusts glistening with garlic butter.

As you dollop the herb butter, it will melt and cascade down the sides, creating a glossy, savory sauce. The dish should look rich and inviting, with the butter pooling around the base.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the temperature and steams the steak instead of searing it. Work in batches if necessary. Another is adding the garlic too early—it burns quickly and turns bitter.

Add it only in the last minute. For the potatoes, adding cold cream can make them stiff and lumpy; always warm the cream first. Finally, do not over-mash the potatoes, as that develops too much starch and makes them gluey.

How to tell it’s done

The steak bites are done when they reach an internal temperature of 145°F (63°C) for medium-rare, measured with an instant-read thermometer. The exterior should be deeply browned and crisp, while the interior is tender and rosy.

After removing from the skillet, let them rest at least 3 minutes so the juices redistribute. The mashed potatoes are done when they are fork-tender and the mash is smooth and creamy.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest