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These steak cubes bathed in garlic butter transform basic beef into something amazing without much work. The juicy meat chunks sizzle in a buttery garlic mix before landing on fluffy mashed potatoes, giving you a fancy-feeling dinner that comes together fast right at home.
I whipped up this dish during one super busy week when I wanted something awesome but couldn't spend hours cooking. It's now become our go-to Sunday meal when we're craving something special that doesn't need tons of effort.
What You'll Need
- Beef steak: 1 lb grab sirloin or ribeye for that sweet spot between tender and flavorful. Try to find cuts with good fat streaks throughout
- Olive oil: 2 tbsp sets up your cooking base without burning like butter does at high heat
- Butter: 3 tbsp get the unsalted kind to manage saltiness yourself. Grab the fancy European stuff if you can
- Garlic: 4 cloves chop them fresh for that knockout aroma you'll never get from the jarred stuff
- Salt and pepper: these basics bring out all the natural goodness in your beef
- Red pepper flakes: throw some in if you want a little kick to cut through the richness
- Worcestershire sauce: adds that deep, meaty flavor that makes beef taste even beefier
- Potatoes: 4 large go for Russet or Yukon Gold for mashing. Pick ones about the same size so they cook evenly
- Milk or cream: brings that smooth luxury to your potatoes. The full-fat stuff makes them super creamy
Cooking Method
- Get Your Beef Ready:
- Let your steak sit out for about 20 minutes so it cooks evenly later. Grab some paper towels and dry it completely for better browning. Cut it into 1 inch chunks that are all about the same size, then sprinkle plenty of salt and pepper. Don't skip this part—it's where the flavor magic starts.
- Brown That Beef Right:
- Wait until your pan is just starting to smoke before adding oil. Drop in your beef pieces with room between them—crowding leads to steaming instead of browning. Let them sit untouched for 2-3 minutes to get that tasty crust. Don't keep moving them around or you'll miss out on that caramelized goodness.
- Make That Buttery Magic:
- Turn the heat down so you don't burn the garlic and make it taste bitter. Drop in your butter and wait for it to bubble up before throwing in your chopped garlic. Gently tip the pan around to coat all the beef pieces. Splash in the Worcestershire sauce last to scrape up all those tasty bits stuck to the bottom of the pan.
- Nail Those Mashed Potatoes:
- Always put your potatoes in cold water first so they cook through properly. Make that water taste like the ocean with salt. After draining, put them back in the hot pot for half a minute to dry out a bit, then mix in butter first before adding warm milk for the smoothest texture possible.
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My kids go crazy when I toss in a bit more butter to the sauce right at the end with the heat off. It creates this smooth, rich coating that sticks perfectly to the meat and potatoes, kinda like that special sauce my grandma used to make for our family Sunday meals.
Cooking Temperatures
Getting your beef bites cooked just right makes all the difference. For juicy medium rare, cook until they hit 130°F inside and then let them rest to reach 135°F. If you want medium, aim for 140°F. Keep in mind these small beef pieces cook way faster than a whole steak, so watch them like a hawk to avoid turning them into shoe leather.
Flavor Twists
This dish works great as a starting point for different taste adventures. Try adding fresh rosemary and thyme with the garlic for an herby kick. Want an Asian spin? Switch the Worcestershire for soy sauce and finish with a little sesame oil and sliced green onions. You can also go Mediterranean by using lemon zest, butter and oregano instead of the regular sauce.
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Prep Ahead Ideas
While this tastes best fresh off the stove, you can get parts ready beforehand. The mashed potatoes can be made up to two days early and warmed up with extra butter and milk. You can season and cut the beef ahead of time, but cook it right before eating for the best texture. If you end up with leftovers, warm them gently with a splash of beef broth to keep them from drying out.
What To Serve With It
These garlicky beef bites taste amazing alongside roasted veggies like asparagus or Brussels sprouts. A simple green salad with a tangy dressing balances out all the richness. For fancy occasions, toss in some sautéed mushrooms during the last few minutes of cooking the beef to add another layer of deep flavor.
Common Questions
- → Can I use a different cut of beef?
You can swap sirloin or ribeye with any soft beef cut, such as tenderloin or strip steak, but watch your cooking time as it might change.
- → How do I get a perfect sear on the beef?
Let the beef come to room temp first, wipe it dry, and cook small batches so the pan isn't crowded for the best sear.
- → How can I make the mashed potatoes creamier?
Pour in hot milk or cream bit by bit and keep mashing until they're smooth. You can add more liquid if needed.
- → What kind of skillet works best for this dish?
Go with a cast iron pan to get that amazing sear on your beef since it holds and spreads heat so well.
- → Can this dish be prepared ahead of time?
It's tastiest when it's fresh, but you can keep leftovers in a sealed container for up to 3 days and warm them up slowly with a bit of moisture added.