Garlic Butter Steak Bites and Mash Recipe

Introduction

This Garlic Butter Steak Bites and Mash recipe is the ultimate easy weeknight dinner, delivering restaurant-quality flavor in under 30 minutes. Tender steak bites are seared and coated in a rich garlic butter sauce, served over creamy mashed potatoes. For another quick and satisfying meal, try the Bang Bang Salmon Bites or the comforting Twice Baked Potato Casserole.

Ingredients

This Garlic Butter Steak Bites and Mash recipe combines tender, juicy steak bites cooked in a rich garlic butter sauce with creamy, buttery mashed potatoes for a truly comforting meal.

• 2 pounds venison steak
• 2 teaspoons kosher salt, divided
• ½ teaspoon black pepper, divided
• ¼ teaspoon ground sage
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 5-6 Yukon Gold potatoes, diced
• 1 tablespoon canola oil
• 5 tablespoons butter
• 2 tablespoons heavy whipping cream
• ½ large yellow onion, diced
• 2 tablespoons minced garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons chopped fresh parsley

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Garlic Butter Steak Bites and Mash recipe is about 25% faster than similar steak dinner recipes.

Step-by-Step Instructions

Step 1 — Prepare the Steak

Pat your steak dry with paper towels and cut it into 1-inch cubes. Season generously with salt and pepper on all sides. Let the steak bites sit at room temperature for 15–20 minutes before cooking to ensure even cooking.

Step 2 — Make the Garlic Butter Sauce

In a small bowl, combine softened unsalted butter, minced garlic, and finely chopped fresh parsley. For extra flavor, you can add a pinch of red pepper flakes or a squeeze of lemon juice. Set this garlic butter mixture aside.

Step 3 — Cook the Potatoes

Peel and quarter 2 pounds of Yukon Gold or Russet potatoes. Place them in a pot of cold, salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.

Step 4 — Sear the Steak Bites

Heat a large cast-iron or heavy-bottomed skillet over high heat. Add a high-smoke-point oil like avocado or canola oil. Once the oil is shimmering, add the steak bites in a single layer, working in batches if needed to avoid overcrowding. Sear for 2–3 minutes per side for medium-rare, or until a crust forms.

For perfect doneness, aim for an internal temperature of 130–135°F for medium-rare or 140–145°F for medium. The steak bites will continue to cook slightly after being removed from the pan.

Step 5 — Whip the Mashed Potatoes

Drain the cooked potatoes thoroughly and return them to the warm pot. Mash them with warm milk, the remaining garlic butter, and a touch of cream or sour cream for extra creaminess. Season to taste with salt and white pepper.

Step 6 — Combine Steak Bites with Garlic Butter

Reduce the skillet heat to low. Add the prepared garlic butter mixture to the pan with the cooked steak bites. Toss continuously for about 1 minute until the butter is melted and the steak is coated in the fragrant sauce. Be careful not to overcook the garlic.

Step 7 — Assemble and Serve

Spoon a generous portion of creamy mashed potatoes onto each plate. Top with the sizzling Garlic Butter Steak Bites and drizzle with any remaining pan sauce. Garnish with fresh chopped parsley and serve immediately while hot.

Nutritional Information

Calories	620 kcal
Protein	38 g
Carbohydrates	35 g
Fat	35 g
Fiber	4 g
Sodium	890 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken breast bites — Leaner protein option with the same garlic butter marinade
• Cauliflower mash — Lower-carb alternative to traditional mashed potatoes
• Portobello mushroom bites — Plant-based swap with meaty texture and umami flavor
• Olive oil instead of butter — Dairy-free option that still delivers rich flavor
• Coconut aminos marinade — Gluten-free, lower-sodium alternative to soy-based sauces
• Greek yogurt mash — Lighter, protein-packed version of creamy mashed potatoes
• Turkey tenderloin bites — Lean poultry alternative that absorbs garlic butter well
• Sweet potato mash — Nutrient-dense swap with natural sweetness balancing the savory steak

Serving Suggestions

• Pair with roasted asparagus or a crisp green salad for a balanced meal
• Perfect for date nights or special occasions when you want an impressive yet easy dinner
• Serve family-style in a large platter for casual gatherings and game day parties
• Elevate weeknight dinners by plating individually with fresh herb garnish
• Create steakhouse vibes with a side of creamed spinach and red wine reduction
• Make it comfort food perfection by serving in shallow bowls with extra garlic butter sauce

These Garlic Butter Steak Bites and Mash work beautifully for both casual family meals and elegant entertaining, with the rich garlic butter sauce tying everything together for maximum flavor impact.

Common Mistakes to Avoid

• Mistake: Using a cold pan for the steak bites. Fix: Always preheat your skillet until it’s very hot to get a proper sear and prevent steaming.
• Mistake: Overcrowding the pan with steak pieces. Fix: Cook in batches to ensure each piece browns evenly and develops a flavorful crust.
• Mistake: Cutting steak against the grain after cooking. Fix: Always slice your raw steak against the grain before cooking for maximum tenderness.
• Mistake: Adding garlic butter too early. Fix: Stir in the garlic butter during the last minute of cooking to infuse flavor without burning the garlic.
• Mistake: Using cold butter straight from the fridge. Fix: Use softened or melted butter to create a smooth, emulsified sauce that coats the steak evenly.
• Mistake: Underseasoning the potatoes for the mash. Fix: Generously salt the boiling water for the potatoes to season them from the inside out.
• Mistake: Overworking the potatoes when mashing. Fix: Mash just until smooth to avoid releasing excess starch, which makes the mash gluey.
• Mistake: Letting the steak bites rest in the hot pan. Fix: Remove them to a warm plate immediately after cooking to prevent carryover cooking.
• Mistake: Not patting the steak dry before cooking. Fix: Always blot steak bites with a paper towel to remove surface moisture for better browning.
• Mistake: Skipping the resting time for the Garlic Butter Steak Bites and Mash components. Fix: Let the steak rest for a few minutes before serving to allow juices to redistribute.

Storing Tips

• Fridge: Store your Garlic Butter Steak Bites and Mash in an airtight container for up to 3 days. Ensure the steak has been cooked to a safe internal temperature of 145°F before storing.
• Freezer: Freeze in a freezer-safe container for up to 3 months. For best quality, separate the steak bites and mash into portions before freezing.
• Reheat: Reheat in the microwave or on the stovetop until the steak bites reach 165°F. For the mash, add a splash of milk or broth to restore creaminess while reheating.

Always use shallow containers for quicker cooling and to maintain food safety. Thaw frozen Garlic Butter Steak Bites and Mash in the refrigerator overnight before reheating.

Conclusion

This Garlic Butter Steak Bites and Mash recipe delivers a restaurant-quality meal right at home. For more quick, flavorful dinners, try our Monterey Chicken Is A Dinner The Whole Family Will Love or Cheesy Garlic Chicken Wraps – Quick & Easy Recipe. We hope you love this dish—share your results in the comments and subscribe for more delicious recipes!

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FAQs

What cut of steak is best for Garlic Butter Steak Bites and Mash?

Use sirloin or ribeye for tender, juicy bites. These cuts sear quickly and absorb the garlic butter flavor beautifully.

Can I make Garlic Butter Steak Bites and Mash ahead of time?

You can prepare the mash ahead, but cook the steak bites just before serving. This ensures your Garlic Butter Steak Bites and Mash stay fresh and the steak remains perfectly tender.

How do I prevent the steak bites from becoming tough?

Pat the steak dry before cooking and avoid overcrowding the pan. Cook over high heat for a short time to get a good sear without overcooking.