Garlic Butter Steak Bites Cream (Printable Version)
# What You'll Need:
→ For the Steak Bites
01 -
600 g beef tenderloin or ribeye, cut into 5 cm cubes
02 -
2 tbsp avocado oil
03 -
1.5 tbsp Cajun seasoning
04 -
1 tsp freshly ground black pepper
05 -
1 tsp salt
→ For the Garlic Butter
06 -
4 tbsp salted butter, divided
07 -
10 cloves garlic, finely minced, divided
→ For the Parmesan Cream Sauce
08 -
250 ml heavy cream
09 -
80 g parmesan cheese, finely grated
10 -
1 pinch red pepper flakes
11 -
2 stalks green onions, thinly sliced
→ For the Cheesy Mashed Potatoes (Serving Suggestion)
12 -
1 kg potatoes, peeled and quartered
13 -
3 tbsp salted butter
14 -
100 ml heavy cream
15 -
60 g shredded mozzarella or pepper jack cheese
16 -
Salt and black pepper, to taste
→ For Garnish
17 -
2 tbsp chopped fresh parsley
# Step-by-Step Directions:
01 -
Pat steak dry with paper towel, cut into uniform 5 cm cubes. Rub with avocado oil, then evenly season all sides with Cajun seasoning, salt, and black pepper. Allow meat to rest at room temperature for 10–15 minutes.
02 -
Place peeled and quartered potatoes in cold water for 10 minutes to remove excess starch. Drain, then transfer to a large pot of salted boiling water. Cook until fork-tender, about 20 minutes.
03 -
Heat 2 tablespoons avocado oil in a large cast iron skillet over medium heat. Sear steak cubes in batches without overcrowding, turning only once. Sear for 2 minutes per side for a golden crust, adjusting time for preferred doneness. Remove steak from skillet and set aside in a covered bowl.
04 -
In the same skillet, melt 2 tablespoons salted butter over low heat. Add half the minced garlic and sauté until fragrant, about 1 minute. Return steak cubes to pan, tossing to coat in garlic butter. Remove steak and tent with foil to keep warm.
05 -
In the skillet with remaining pan juices, melt remaining 2 tablespoons butter and add rest of minced garlic. Sauté briefly. Slowly whisk in heavy cream, simmer to reduce slightly for 3–5 minutes. Stir in red pepper flakes, sliced green onions, and parmesan cheese. Continue whisking until sauce is smooth and slightly thickened; season to taste with salt and black pepper.
06 -
Drain boiled potatoes. Mash with 3 tablespoons butter, 100 ml heavy cream, and shredded cheese until smooth and creamy. Adjust seasoning with salt and freshly ground black pepper.
07 -
Spoon mashed potatoes onto serving plates. Top with garlic butter steak bites. Drizzle generously with parmesan cream sauce and sprinkle with chopped fresh parsley before serving.
# Helpful Notes:
01 -
Resting the seasoned steak at room temperature ensures optimum searing and tenderness.
02 -
Avoid overcrowding the pan when searing steak to achieve a proper crust.
03 -
For a lighter option, substitute evaporated milk for heavy cream and use mashed cauliflower in place of potatoes.