Description
This flavorful Garlic Butter Steak Bites with Parmesan Sauce recipe features tender, perfectly seared steak cubes coated in a homemade blackened seasoning and enhanced with a rich garlic butter. Served atop creamy, cheesy mashed potatoes and drizzled with a luscious Parmesan cream sauce, this dish makes a decadent and satisfying meal ideal for dinner or special occasions.
Ingredients
Scale
Steak and Seasoning
- 2 lbs steak filet (ribeye, sirloin, or your choice)
- 4-5 tablespoons avocado oil (high smoke point oil)
- 2 tablespoons smoked paprika (or regular paprika)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Garlic Butter and Sauce
- 5 tablespoons butter, divided
- 10 cloves garlic, minced and divided
- 1.5 cups heavy cream
- 2 green onions, diced (green and white parts)
- 1 teaspoon red pepper flakes (adjust to taste)
- 2/3 cup Parmesan cheese, grated/shredded/shaved
Mashed Potatoes
- 4 lbs russet potatoes
- 1 cup half and half, warmed
- 6 tablespoons salted butter, melted
- 3/4 cup Monterey Jack cheese (or mozzarella, pepper jack, etc.), shredded
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- About 1/2 teaspoon black pepper (to taste)
Instructions
- Prep the Ingredients: Begin by preparing all ingredients. Cut the steak into 2-3 inch pieces, mince the garlic, dice the green onions, and peel and quarter the potatoes.
- Season the Steak: Rub the steak pieces evenly with avocado oil and generously season all sides with the homemade blackened seasoning (paprika, cayenne, onion powder, garlic powder, black pepper, salt, thyme, oregano). Let the steak rest at room temperature for 10-15 minutes to take the chill off.
- Prepare Potatoes: Soak the peeled and quartered potatoes in cold water for 10 minutes to remove excess starch. Drain well.
- Boil Potatoes: Transfer the drained potatoes to a pot of salted water. Boil until potatoes are fork tender, approximately 15-20 minutes.
- Cook Steak Bites: Heat a large skillet over medium-high heat and add 2-3 tablespoons avocado oil. Working in batches to avoid overcrowding, place the steak bites in the hot skillet. Cook undisturbed for about 2 minutes until a golden crust forms, then flip and cook for another 1 minute. Reduce heat to low and cook for an additional minute. Remove steak from pan and place in a bowl.
- Make Garlic Butter and Finish Steak: In the same skillet, add 3 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant, about 30 seconds. Return steak to the skillet and toss in the garlic butter to coat all sides; cook for 1 more minute. Remove steak, tent with foil to keep warm and moist.
- Make Parmesan Cream Sauce: Using the same skillet with residual butter and garlic, add 2 tablespoons butter and the remaining minced garlic. Sauté until fragrant. Slowly whisk in heavy cream and bring to a light simmer. Allow sauce to reduce and thicken for 3-5 minutes.
- Prepare Mashed Potatoes: Drain the cooked potatoes and return them to the pot. Add melted salted butter and warmed half and half, then mash until smooth with no chunks. Stir in shredded Monterey Jack cheese, garlic powder, salt, and black pepper until creamy and well combined.
- Finish Sauce and Serve: To the simmering Parmesan cream sauce, add red pepper flakes, diced green onions, and Parmesan cheese. Whisk continuously until sauce thickens. Adjust seasoning with salt and black pepper to taste. Plate a generous serving of mashed potatoes, top with garlic butter steak bites, and spoon the hot Parmesan cream sauce over the top. Serve immediately for a rich and hearty meal.
Notes
- For best results, choose well-marbled steaks like ribeye or sirloin for tenderness and flavor.
- Cooking steak bites in batches prevents overcrowding and ensures a crispy crust.
- Adjust cayenne and red pepper flakes to control heat level per your preference.
- You can substitute heavy cream with half and half for a lighter sauce, but texture will be less rich.
- Garlic butter and Parmesan cream sauce can be made ahead and gently reheated.
