Sizzling Garlic Butter Steak Bites

These fancy steak nuggets with garlic butter take ordinary beef and turn it into something you'd expect at a high-end restaurant. Your friends won't believe you made it yourself! The juicy steak chunks covered in rich parmesan sauce sitting on a bed of cheesy potato mash makes for the ultimate fancy comfort food you'll crave again and again.

I came up with this when I was trying to copy my favorite steakhouse meal at home during lockdown. What started as just playing around in the kitchen has become our family's must-have celebration dinner, and now everyone asks for it on their birthday or special days.

Ingredients

• 2 lbs steak: grab ribeye, filet, or sirloin - pick something with good fat running through it for the juiciest bites
• 4-5 tablespoons avocado oil: this won't burn when you crank up the heat for a good sear
• 5 tablespoons butter, divided: go for unsalted so you can control how salty everything turns out
• 10 cloves garlic, minced and divided: skip the jar stuff and chop it fresh for way better flavor
• 1.5 cups heavy cream: this creates that velvety base that makes the sauce so dreamy
• 2 green onions, diced: adds a pop of color and light oniony zip
• 1 teaspoon red pepper flakes: gives just enough heat without burning your mouth
• 2/3 cup parmesan, grated: grab a block and grate it yourself for smooth melting
• 4 lbs russet potatoes: they get nice and fluffy when mashed
• 1 cup half and half, warmed: heating it first keeps your potatoes hot longer
• 6 tablespoons salted butter, melted: makes your potatoes silky smooth
• 3/4 cup monterey jack cheese, shredded: melts beautifully with a mild taste that works with the stronger parmesan
• Homemade blackened seasoning blend: brings smoky depth and a touch of heat to every bite

Step-by-Step Instructions

Prepare the Steak:

Chop your steak into even 2-3 inch chunks so they cook the same. Rub the avocado oil all over the meat first so the spices stick better. Sprinkle lots of blackened seasoning on all sides and let it sit for at least 15 minutes to warm up and soak in the flavors.

Prepare the Potatoes:

Peel and cut potatoes into quarters, then let them soak in cold water for 10 minutes. This gets rid of extra starch so they don't get gluey. Drain them well and put in a big pot with cold salted water. Starting cold helps them cook evenly all the way through.

Sear the Steak:

Get your biggest, heaviest pan super hot until you can feel the heat rising. Add the oil which should ripple right away. Drop in the steak pieces with gaps between them. Don't crowd them or they'll steam instead of getting that tasty crust. Leave them alone for 2 minutes before flipping for another minute.

Create the Garlic Butter Coating:

Turn down the heat to medium and toss in 3 tablespoons of butter and a tablespoon of chopped garlic. As it melts, swirl everything around to mix the garlic in without burning it. Put the steak back in and roll the pieces around to coat them in the buttery mix. Take them out and cover loosely with foil to stay warm and keep their juices.

Make the Parmesan Cream Sauce:

Using that same pan with all those tasty bits left from the steak, melt the rest of your butter and remaining garlic. When it smells good, slowly pour in the heavy cream while stirring. Let it bubble gently for 3-5 minutes until it starts to thicken, then add the pepper flakes, green onions, and parmesan. Keep stirring until all the cheese melts and the sauce coats a spoon.

Finish the Mashed Potatoes:

When you can easily stick a fork in the potatoes, drain them completely and put them back in the hot pot for a minute to dry out. Pour in the warm half and half and melted butter, then mash until smooth but don't go crazy or they'll get sticky. Stir in the monterey jack cheese, garlic powder, salt, and pepper just until mixed.

Assemble the Dish:

Scoop a big pile of cheesy mashed potatoes onto each plate. Place your steak bites on top, then pour that gorgeous parmesan cream sauce all over everything. Serve right away for the best experience.

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That homemade blackened seasoning really makes this dish stand out. I always keep some ready to go after seeing how much richness it adds to everything from steaks to veggies. My hubby has actually licked his plate clean when I make this - can't get a better review than that!

Making The Perfect Steak Bite

The biggest mistake when cooking these steak chunks is stuffing too many in the pan. Work in smaller batches if needed so each piece gets proper space to sear. You want that nice crust outside while keeping the inside juicy and medium-rare to medium. For best results, let your meat sit out for a bit before cooking and rest at least five minutes after so the juices don't run out when you cut into it.

Customizing Your Blackened Seasoning

The great thing about mixing your own spice blend is you can tweak the heat to match what you like. If you're not big on spicy food, use half the cayenne. Want more smokiness? Add extra smoked paprika and a tiny bit of cumin. Any leftover mix keeps for three months in a sealed container. This stuff is amazing on chicken, fish and even roasted veggies too.

Serving Suggestions

This meal is totally fine by itself, but if you want to round things out, try adding some simple green veggies like quickly cooked asparagus or green beans to balance the richness. A simple green salad with tangy dressing works well too. For special nights, pour a glass of bold red wine like Cab Sauv or Malbec that can handle the strong flavors of the steak and creamy sauce.

Storage and Reheating

While this tastes best fresh off the stove, you can keep leftovers in separate containers in the fridge for up to 3 days. To warm up, heat the mashed potatoes with a splash of milk in the microwave or on the stove. For the steak and sauce, warm them slowly in a pan on low heat, being careful not to cook the steak any further. Add a little extra cream if the sauce has gotten too thick in the fridge.

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Recipe FAQs

→ What cut of steak works best for this dish?

Tender cuts with good fat running through them work great here. Filet gives you ultimate tenderness, ribeye packs tons of flavor, and sirloin hits a sweet spot between tender and tasty without breaking the bank.

→ Can I prepare the blackened seasoning in advance?

You bet! Mix up the blackened spice blend ahead of time and keep it in a sealed container for up to 3 months. This saves you time later and gives you a handy spice mix you can sprinkle on lots of other foods too.

→ How do I prevent the steak from becoming tough?

Don't cook it too long! Stick to the timing we suggest and let your meat sit at room temp before cooking. The quick sear method keeps things juicy inside. Wrapping the cooked meat in foil for a bit also helps lock in all those tasty juices.

→ Can I substitute the parmesan cream sauce ingredients?

You can swap heavy cream with half-and-half for something lighter, but it won't feel as rich. If you can't do dairy, try a non-dairy cream and some nutritional yeast instead of parmesan, though it'll taste different. Feel free to cut back on red pepper flakes if you don't want the heat.

→ What sides pair well with these steak bites?

The dish comes with cheesy potatoes, but green stuff works great too! Try some roasted asparagus, cooked mushrooms, a simple green salad, or steamed broccoli. Want something lighter? Swap the regular potatoes for mashed cauliflower instead.

→ How can I make this dish ahead of time?

Make different parts separately and put them together right before eating. The spice mix and potato mash can sit in the fridge for a day. Cook the meat fresh when you're ready to eat. The cream sauce can be made earlier and warmed up gently, adding a splash more cream if it gets too thick.