Garlic Butter Beef Mashed (Print Version)
# Ingredients:
→ Beef Bites
01 -
1 pound sirloin or ribeye steak, cut into 1-inch chunks
02 -
2 tablespoons olive oil
03 -
3 tablespoons unsalted butter
04 -
4 cloves garlic, minced
05 -
1 teaspoon salt
06 -
½ teaspoon ground black pepper
07 -
½ teaspoon red pepper flakes (optional)
08 -
1 teaspoon Worcestershire sauce
09 -
1 tablespoon fresh parsley, chopped
→ Creamy Mashed Potatoes
10 -
4 large russet or Yukon gold potatoes, peeled and chunked
11 -
4 tablespoons unsalted butter
12 -
½ cup whole milk or heavy cream
13 -
½ teaspoon salt
14 -
¼ teaspoon ground black pepper
15 -
½ teaspoon garlic powder (optional)
16 -
Fresh parsley for garnish
# Instructions:
01 -
Let steak rest at room temperature for 20 minutes. Pat dry thoroughly with paper towels. Cut into 1-inch cubes and season with salt, black pepper, and red pepper flakes if desired.
02 -
Peel and cut potatoes into uniform chunks. Place in a pot and cover with cold water, adding a pinch of salt. Bring to a boil over high heat.
03 -
Heat olive oil in a large skillet over medium-high until shimmering. Add beef in a single layer without overcrowding; sear 2-3 minutes per side until golden-brown crust forms.
04 -
Reduce heat to medium, add butter and melt until foamy. Stir in minced garlic and Worcestershire sauce. Cook 1-2 minutes until aromatic. Toss beef to coat evenly in garlic butter.
05 -
Once potatoes are fork-tender (15-20 minutes), drain and return to pot. Add butter, milk or cream, salt, black pepper, and garlic powder. Mash to desired smoothness, adding extra milk as needed.
06 -
Plate creamy mashed potatoes and top with garlic butter beef bites. Drizzle remaining garlic butter from the pan over the dish. Garnish with fresh parsley.
# Notes:
01 -
Allowing the steak to sit at room temperature ensures even cooking and a better sear.