those comfort-food home runs: tender steak bites seared until browned and juicy, then tossed in a silky garlic butter that coats every piece.
Pile them over mashed potatoes so creamy they almost melt, and you get that “steakhouse” vibe in under 40 minutes.
The magic is timing and heat. You want the skillet hot enough to brown the beef quickly so it stays tender inside, and you want the garlic
added at the end so it perfumes the butter without burning. The mashed potatoes do the rest—soaking up all those savory juices like a dream.
Serve it as-is for a simple comfort meal, or add a quick veggie (green beans, broccoli, salad) to make it feel complete.
Best bite: Spoon the garlic butter from the pan over the potatoes right before serving. That’s the “wow” moment.
Ingredients
Creamy mashed potatoes
- 900 g potatoes (Yukon gold or russet), peeled and cubed
- 4 tbsp unsalted butter
- 1/3–1/2 cup warm milk or cream (add gradually)
- 1/2 tsp salt (to taste)
- Black pepper
- Optional: 2 tbsp sour cream or cream cheese (extra creamy)
Garlic butter beef bites
- 680 g sirloin, ribeye, or strip steak, cut into 2.5 cm cubes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/2 tsp smoked paprika
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp chopped parsley
- Optional: 1 tbsp lemon juice (brightens the butter)
Optional finishing touches
- Grated parmesan
- Chopped chives
- Cracked black pepper
- Red pepper flakes
Steak tip: Sirloin is affordable and tender enough for quick searing. Ribeye is richer. Strip steak is a great middle ground.
Instructions
1) Start the potatoes
- Add cubed potatoes to a pot and cover with cold, salted water.
- Bring to a boil, then simmer until fork-tender, about 12–15 minutes.
- Drain well and return to the pot (steam off excess water for fluffier mash).
