Creamy Garlic Butter Steak Bites
These garlic butter steak bites are rich, savory, and ultra comforting, seared to perfection and finished with a creamy parmesan garlic sauce over fluffy mashed potatoes.
Equipment
- 1 Cast iron skillet 10-inch
- 1 Instant read thermometer
Ingredients
Main ingredients
- 1 ½ pounds Ribeye or NY strip steak cut into 1-inch cubes
- Vegetable or olive oil for searing
- 1 ½ teaspoons Smoked paprika
- ¾ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon Ground black pepper
- 4 tablespoons Unsalted butter plus more if needed
- ½ Shallot finely minced
- 6 cloves Garlic minced
- 1 cup Heavy cream
- ⅓ cup Parmesan cheese freshly grated
- ½ tablespoon Chopped Italian parsley plus more for garnish
- Mashed potatoes for serving
Instructions
Instructions
- Pat your steak bites dry well with paper towels to help them sear properly.
- Toss the steak cubes with oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Heat a cast iron skillet over high heat, add oil, and sear the steak bites in batches for 2–3 minutes per side.
- Remove steak to a plate and reduce pan heat to medium. Melt butter in the skillet.
- Add garlic and shallots, sauté for 1–2 minutes until fragrant.
- Return steak bites to the pan and toss to coat with garlic butter. Transfer steak to bowl, reserving half of the garlic butter in pan.
- Pour heavy cream into pan, stir and bring to simmer. Remove from heat and stir in parmesan until thickened.
- Add chopped parsley for garnish. Season to taste with salt and pepper.
- Serve steak bites over mashed potatoes and drizzle with sauce. Garnish with more parsley.
Notes
Use high-heat cooking and cook steak in batches to avoid steaming. Ribeye or NY strip are ideal, but sirloin can work if marinated. Prep mashed potatoes and seasonings ahead to save time. Leftovers store well and reheat with a splash of cream.