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

Before you start

Before you begin cooking, ensure all your ingredients are prepped and ready to go. Peel and cube the potatoes, then mince the garlic finely so it is ready to be added to the pan. Cut the steak into uniform 1-inch cubes to ensure even cooking.

Patting the steak dry is a critical preparation step that should not be skipped, as it ensures the meat sears rather than steams. Have your skillet, pot, and masher within reach to keep the cooking process smooth and efficient.

Instructions

Potato Preparation

1. 1Prepare the potatoes
   Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well, then return to the pot and mash until smooth and creamy.
   Look for Potatoes should break apart easily when pierced with a fork.
   Tip Ensure the potatoes are completely drained to avoid a watery mash.

The potatoes are ready when they are completely soft and fall apart when pressed with a masher. They should be creamy and smooth with no lumps remaining. The mixture should be warm and have a uniform, velvety consistency that provides a perfect base for the savory steak bites.

Steak Searing

2. 2Sear the steak
   Pat the steak cubes dry with paper towels to ensure a good sear. Heat a large skillet over high heat. Add the steak in a single layer, ensuring not to overcrowd the pan. Sear until browned on all sides and cooked to an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes.
   Look for Steak should have a deep brown crust on the exterior.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not move the steak pieces too early to allow the crust to form.

At this stage, the steak cubes should have a deep, mahogany-brown crust on all sides. The meat should be sizzling loudly in the pan, and the kitchen should smell intensely of seared beef. Use your thermometer to verify the internal temperature has reached 145°F (63°C) before proceeding to the final flavoring phase.

Garlic Butter Infusion

3. 3Finish with garlic butter
   Lower the heat to medium and add the butter and minced garlic to the skillet with the steak. Toss the steak cubes until they are thoroughly coated in the melting garlic butter. Remove from heat and serve immediately over the mashed potatoes.
   Look for The sauce should be glossy and fragrant with the smell of garlic.
   Tip Add a pinch of salt or pepper if desired before serving.

The final phase is complete when the butter has fully melted and combined with the minced garlic and meat juices to form a thick, glossy sauce.

The garlic should be fragrant and translucent, not browned or crispy. The steak bites should look glistening and rich, ready to be served immediately over the mashed potatoes.

Common mistakes

A common mistake is overcrowding the skillet when searing the steak. If the pan is too full, the temperature will drop, and the meat will steam instead of browning, which ruins the texture. Cook the steak in batches if necessary to ensure every piece gets a proper sear.

Another mistake is adding the garlic too early; garlic burns quickly at high temperatures, turning bitter. Always add the aromatics during the final stage of cooking to maintain a sweet, mellow flavor.

How to tell it’s done

To check the doneness of the steak, use a meat thermometer inserted into the center of the thickest cube. The steak is done when it reaches an internal temperature of 145°F (63°C), which will result in a medium-rare to medium level of doneness.

Let the steak rest for at least 3 minutes before serving to allow the juices to redistribute, ensuring the meat remains tender and flavorful when you sit down to eat your meal.

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