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

Before you start

Start by setting up your station: peel and quarter the potatoes so they are ready to boil. Pat the steak cubes dry with paper towels; moisture is the enemy of a good sear, so this step is critical.

Have your garlic minced before you begin cooking so you can move quickly once the heat is on. Ensure your skillet is large enough to hold the steak in a single layer to prevent the meat from steaming instead of searing. Have your serving plates ready to go.

Instructions

Boiling and Mashing Potatoes

1. 1Prepare the potatoes
   Place the peeled and quartered potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15 minutes. Drain the potatoes well and return them to the hot pot. Mash until smooth, then fold in the grated parmesan cheese until combined and creamy.
   Look for Potatoes should be tender enough to be easily pierced with a fork.
   Tip Adding the cheese while the potatoes are still hot helps it melt evenly into the mash.

The potatoes should be soft and easily pierced by a fork. When mashed, they should be fluffy and creamy. After adding the parmesan, the mixture should be uniform and smooth with a rich, savory aroma. Check that the consistency is balanced before moving on to the steak.

Searing the Steak Bites

2. 2Sear the steak bites
   Pat the steak cubes dry with paper towels. Heat a large skillet over medium-high heat. Add the steak cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the steak until browned on all sides, reaching an internal temperature of 145°F (63°C). Remove the steak from the pan and let it rest for at least 3 minutes before serving.
   Look for The steak should have a deep brown crust on all sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Patting the meat dry is essential for achieving a good sear rather than steaming the meat.

The steak should have a dark, golden-brown crust on all sides. The meat will smell savory and slightly charred. Ensure the internal temperature has reached 145°F (63°C). Check that the meat has rested for at least 3 minutes to allow the juices to redistribute evenly.

Finishing with Garlic Butter

3. 3Finish with garlic butter
   In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Return the rested steak bites to the skillet and toss quickly to coat them in the garlic butter. Serve the steak bites immediately over the prepared parmesan mashed potatoes.
   Look for The butter should be foaming slightly and the garlic fragrant.
   Tip Use the residual heat of the pan to toss the steak to prevent overcooking.

The butter should be melted and foaming, and the garlic should be fragrant and lightly golden. The steak bites should be evenly coated in the garlic butter.

The finished dish should be piping hot and ready to be served immediately over the prepared parmesan mashed potatoes.

Common mistakes

Avoid overcrowding the pan when searing the steak, as this drops the pan temperature and causes the meat to release its juices, leading to gray, tough steak instead of a golden crust.

Do not add the garlic too early in the butter-melting phase, as it can easily burn and turn bitter. Finally, do not over-mash the potatoes; while you want them smooth, excessive mashing can make them gummy, especially if using a high-starch potato like a Russet.

How to tell it’s done

The steak bites are done when they have developed a deep brown, caramelized crust and reach an internal temperature of 145°F (63°C). The meat should feel firm yet yielding to the touch. Because the cubes are small, they cook rapidly, so monitor them closely.

The potatoes are ready when they are completely tender and can be mashed without resistance. The parmesan should be fully incorporated, leaving no lumps behind, resulting in a smooth, creamy consistency that easily holds its shape on the plate.

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