Sizzling Garlic Butter Steak Magic

Our weeknight dinners took a fancy turn when we discovered these mouthwatering garlic butter steak chunks. The tender meat soaked in fragrant garlic butter goes amazingly with cheesy potato mash, all topped with a creamy parmesan sauce that'll make you lick your plate clean.

I whipped up these steak bites the first time I wanted to wow my spouse's parents without endless kitchen prep. Now we can't go a Sunday without them—everyone rushes to the table eager for that first tasty morsel.

What You'll Need

• 2 lbs steak: grab sirloin, ribeye or filet for their softness and rich taste
• 4-5 tablespoons avocado oil: picked specially because it won't burn when you crank up the heat for searing
• 5 tablespoons butter: split between making the garlic butter and whipping up that dreamy sauce
• 10 cloves garlic: chopped and used in stages to build amazing flavor throughout your meal
• 1.5 cups heavy cream: the key to creating our silky-smooth parmesan topping
• 2 green onions: chopped small to add fresh color and mild oniony zip
• 1 teaspoon red pepper flakes: tweak the amount based on how spicy you like things
• 2/3 cup parmesan cheese: grate it yourself for the smoothest melt and best flavor
• 4 lbs russet potatoes: they've got plenty of starch for super fluffy mashed potatoes
• 1 cup half and half: heat it up so it blends perfectly into your potatoes
• 3/4 cup monterey jack cheese: shredded to make your mash extra velvety
• Homemade blackened seasoning mix: with smoky paprika, cayenne and herbs that gives your steak an amazing crust

How To Make It

Get Your Steak Ready:

Slice your steak into even 2-3 inch chunks so they'll cook the same. Rub them all over with avocado oil to help the spices stick and create a nice crust. Sprinkle blackened seasoning generously on every side, pressing it into the meat. Let the steak sit out for 10-15 minutes so it'll cook more evenly.

Fix The Potatoes:

Peel and cut potatoes into quarters, then soak them in cold water for 10 minutes. This tricks gets rid of extra starch and makes them fluffier. Drain them well, put them in a big pot with lots of salt water, and boil until they're soft enough to poke with a fork—usually 15-20 minutes while you work on the steak.

Cook The Steak:

Get 2-3 tablespoons avocado oil super hot in a big pan until it's almost smoking. Add your steak pieces carefully but don't crowd them or they'll steam instead of sear. Don't move them for about 2 minutes so they get a nice brown crust. Flip once, cook another minute, then turn the heat down and cook one more minute for medium rare.

Make Garlic Butter:

Put the steak in a bowl, then throw 3 tablespoons butter and 1 tablespoon minced garlic into the hot pan. Let the garlic get fragrant for about 30 seconds but watch it so it doesn't burn. Toss the steak back in and swirl everything around to coat each piece with that tasty garlic butter for just a minute more. Move it all to a bowl and cover loosely with foil to keep warm.

Whip Up The Sauce:

Using that same pan with all the tasty meat bits, add 2 more tablespoons butter and the rest of your minced garlic. Cook till it smells good, about 30 seconds, then slowly pour in the heavy cream while stirring to scrape up all the brown stuff from the bottom. Let it bubble gently for 3-5 minutes until it thickens a bit. Mix in red pepper flakes, green onions and parmesan cheese, stirring the whole time until it's smooth and velvety.

Complete The Mashed Potatoes:

Drain your cooked potatoes really well then put them back in the hot pot. Pour in the warm half and half and melted butter, then mash until smooth. Mix in the shredded cheese and seasonings, then taste it and fix it if needed. Your potatoes should be creamy but still sturdy enough to hold up the steak and sauce.

Dish It Up:

Scoop a big helping of cheesy mashed potatoes onto each plate, then arrange the steak chunks on top. Pour that rich parmesan cream sauce all over everything, making sure every bite gets some saucy goodness. Sprinkle with more green onions if you want and serve right away while it's still steaming hot.

Save Pin

The real trick to this dish is adding garlic in different stages. My grandma taught me that cooking some garlic early and some later makes food taste way better than throwing it all in at once. Whenever I make this for my family, I always set aside a little extra cream sauce to drizzle on veggies the next day.

Common Questions

→ What type of steak works best for this dish?

Tender cuts like sirloin, ribeye, or filet work wonders here because they're naturally juicy and flavorful. Just tweak your cooking time based on which cut you pick.

→ Can I substitute avocado oil?

You can swap in vegetable oil or grapeseed oil since they can handle high heat too, which is what you need for getting that nice sear on your steak.

→ How do I make the mashed potatoes extra creamy?

Heat up your cream and butter before you mix them in. And don't mash too much or you'll end up with sticky potatoes instead of fluffy ones.

→ What can I use instead of parmesan for the sauce?

You can go with asiago, pecorino romano, or even throw in some melty mozzarella if you want something different but still tasty.

→ Can this dish be made ahead of time?

The potatoes and sauce can be made earlier and warmed up. But cook your steak right before eating for the tastiest, most tender results.