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

Before you start

Before you start, make sure the steak is cut into cubes and patted dry. Peel and quarter the potatoes, and mince the garlic. Measure out the cream, butter, and Parmesan.

Have a large skillet and a medium saucepan ready. The potatoes can be started first, as they take the longest. Keep the steak in the refrigerator until just before cooking.

Instructions

Creamy Base

1. 1Prepare the potatoes
   Place the quartered potatoes in a medium saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 15 minutes.
   Look for Potatoes are easily pierced with a fork.
   Tip Start the potatoes before the steak so they are ready to mash while the steak rests.
2. 2Drain and mash
   Drain the potatoes and return them to the pot. Add the heavy cream and half of the butter. Mash until smooth and creamy. Stir in the Parmesan and half of the chives. Season with salt and pepper to taste. Keep warm over low heat.
   Look for Mashed potatoes are smooth and fluffy.
   Tip For extra creaminess, warm the cream before adding.

The potatoes should be tender and easily pierced with a fork. After mashing, they should be smooth, creamy, and well-seasoned.

The butter and cream should be fully incorporated, and the Parmesan melted in. The mashed potatoes should hold their shape but be soft and fluffy. Keep them warm over low heat while you cook the steak.

Sizzling Steak

3. 3Season the steak
   Pat the steak cubes dry with paper towels. Season generously with salt and pepper.
   Look for Steak cubes are evenly coated with seasoning.
   Tip Patting dry helps achieve a good sear.
4. 4Sear the steak
   Heat the remaining butter in a large skillet over medium-high heat until sizzling. Add the steak cubes in a single layer. Sear without moving for 2-3 minutes until a deep brown crust forms. Turn and cook for another 2-3 minutes for medium-rare. Let it rest for 3 minutes before slicing.
   Look for Steak is browned on all sides and feels springy to the touch.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; work in batches if needed.
5. 5Add garlic butter
   Reduce the heat to low. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant. The garlic should not brown. Remove the skillet from the heat and let the steak rest in the pan for at least 3 minutes.
   Look for Garlic is aromatic but not browned.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the steak in the pan keeps it warm and allows the juices to redistribute.

The steak cubes should be browned on all sides with a deep, golden crust. The interior should be tender and juicy, and the garlic butter should be fragrant but not browned. The steak should rest for at least 3 minutes to allow the juices to settle. The pan should have a glossy, buttery sauce.

Plating

6. 6Assemble and serve
   Spoon the warm mashed potatoes onto serving plates. Top with the garlic butter steak bites and drizzle with any pan juices. Sprinkle with the remaining chives and serve immediately.
   Look for Steak is juicy, potatoes are creamy, and the garlic butter glistens.
   Tip Serve right away for the best texture.

The plated dish should look inviting: a bed of creamy mashed potatoes topped with glossy steak bites and a sprinkle of fresh chives. The steak should be fork-tender, and the potatoes should be smooth and rich. The garlic butter sauce should coat the steak and lightly soak into the potatoes.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the temperature and steams the steak instead of searing it. Cook in batches if needed.

Another is overcooking the steak, which makes it tough; use a thermometer to check doneness. For the potatoes, overmixing can make them gluey; mash just until smooth. Also, don't add the garlic too early—it can burn and turn bitter.

How to tell it’s done

The steak is done when an instant-read thermometer inserted into the thickest piece registers 145°F (63°C) for medium-rare. Let the steak rest for at least 3 minutes after cooking to allow the juices to redistribute.

The potatoes are done when they are fork-tender and mash easily. The finished dish should have juicy, tender steak with a golden crust and creamy, smooth potatoes.

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