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These succulent garlic butter steak chunks turn everyday beef into a fine dining treat that'll wow your pickiest guests. When juicy, tender hunks of steak get drenched in a velvety parmesan sauce and laid over creamy, cheesy potato mash, you've got comfort food that's been totally dressed up.
I whipped this up when I was missing my favorite steakhouse during lockdown. What started as a kitchen experiment has now become our family's must-have meal for celebrations—everyone asks for it on their birthdays and special days.
What You'll Need
- 2 lbs steak: grab ribeye, filet, or sirloin with nice fat marbling for extra tenderness
- 4-5 tablespoons avocado oil: handles high heat without smoking when you're searing
- 5 tablespoons butter, divided: go with unsalted so you can control how salty everything gets
- 10 cloves garlic, minced and divided: always go fresh instead of the jarred stuff for real punch
- 1.5 cups heavy cream: makes that sauce unbelievably silky and decadent
- 2 green onions, diced: brings a pop of color and mild oniony zip
- 1 teaspoon red pepper flakes: adds just enough heat without going overboard
- 2/3 cup parmesan, grated: grab a block and grate it yourself for the smoothest sauce
- 4 lbs russet potatoes: they've got tons of starch that makes super fluffy mash
- 1 cup half and half, warmed: warm it first so your potatoes don't get cold
- 6 tablespoons salted butter, melted: teams up with half and half for incredibly smooth potatoes
- 3/4 cup monterey jack cheese, shredded: melts beautifully and doesn't overpower the parmesan sauce
- Homemade blackened seasoning blend: brings smoky depth and a touch of heat to the meat
How To Make It
- Get Your Steak Ready:
- Chop your steak into even 2-3 inch bits so they cook the same. Rub them with avocado oil first, which helps the blackened spices stick better. Cover all sides with plenty of seasoning and let them sit for about 15 minutes to warm up and soak in flavors.
- Deal With The Potatoes:
- Peel and cut potatoes into quarters, then toss them in cold water for at least 10 minutes. This key step gets rid of extra starch that can make gummy potatoes. Drain them well, then put them in a big pot with cold salted water. Starting cold helps them cook evenly all the way through.
- Cook The Steak:
- Get your biggest, heaviest pan super hot until it's nearly smoking. Pour in avocado oil—it should ripple right away. Drop in steak pieces with room between them. Don't pack them in or they'll steam instead of sear. Let them sit untouched for 2 minutes to get that nice crust, then flip and cook one minute more.
- Make The Garlic Butter:
- Turn heat down to medium and toss in 3 tablespoons butter and a tablespoon of minced garlic. As butter melts, swirl everything around so the garlic gets fragrant but doesn't burn. Toss the steak back in and roll it around to coat each piece in that tasty butter. Take it out and cover loosely with foil to stay warm and keep all those juices.
- Whip Up The Cream Sauce:
- In that same pan with all those tasty meat bits, melt the rest of your butter with the remaining garlic. Once it smells good, slowly pour in the heavy cream while whisking. Let it bubble gently for 3-5 minutes until it starts thickening up. Mix in red pepper flakes, green onions, and parmesan. Keep stirring until all the cheese melts and your sauce coats a spoon.
- Finish Your Potatoes:
- When potatoes are fork-tender, drain them well and put them back in the hot pot for a minute to dry out. Pour in the warm half and half and melted butter, then mash until smooth but don't go crazy. Gently mix in the monterey jack cheese, garlic powder, salt, and pepper just until combined.
- Put It All Together:
- Pile lots of cheesy potatoes on each plate. Place your steak pieces on top, then pour that rich parmesan sauce all over everything. Serve it right away for the best taste experience.
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That homemade blackened seasoning really makes this dish stand out. I always keep some ready to go after seeing how much flavor it adds to everything from steaks to veggies. When I serve this meal, my husband actually licks his plate clean—that's how tasty it is.
Getting Steak Bites Just Right
The biggest mistake folks make is cramming too many steak pieces in the pan. Work in batches if you need to so each piece has room to sear properly. You want that amazing crust outside while keeping the inside juicy and medium-rare to medium. For best results, let your meat warm up to room temperature before cooking, and always let it rest about five minutes after cooking so the juices stay in the meat where they belong.
Tweak Your Spice Blend
Making your own blackened seasoning lets you adjust how spicy you want it. If you don't like too much heat, just use half the cayenne pepper. Want something smokier? Add more smoked paprika and a tiny bit of cumin. Any leftover mix keeps for three months in an airtight container. This stuff works great on chicken, fish, and even roasted veggies too.
What To Serve With It
This meal is totally fine by itself, but if you want to round things out, try adding some simple green veggies like quick-cooked asparagus or green beans to balance the richness. A simple green salad with light dressing works great too for some contrast. For special occasions, drink a bold red wine like Cab Sauv or Malbec that can handle the rich flavors of the meat and cream sauce.
Saving Leftovers
While it's best fresh off the stove, you can keep leftovers in separate containers in the fridge for up to 3 days. To warm up the potatoes, add a splash of milk and heat them in the microwave or on the stove. For the steak and sauce, warm them slowly in a pan on low heat, being careful not to cook the steak any more. If the sauce gets too thick in the fridge, just add a little splash of cream to thin it out again.
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Frequently Asked Questions
- → Which steak cut is best for this meal?
Filet, ribeye, or sirloin are all great choices. Ribeye packs flavor, filet is super tender, and sirloin is both tasty and budget-friendly. Look for well-marbled cuts to get the juiciest result.
- → Can I make the spice blend ahead of time?
Absolutely! Mix up the blackened seasoning in advance and store it airtight for up to three months. It speeds things up when cooking and works well in other dishes.
- → How do I keep the steak soft and juicy?
Don’t overcook it! Rest the meat at room temperature before cooking, stick to the timing, and let it rest under foil afterward to keep the moisture locked in.
- → What are good swaps for the cream sauce ingredients?
You can use half-and-half for a lighter feel, though heavy cream is richer. Try dairy-free cream and nutritional yeast if you’re skipping dairy, but expect a different texture and taste. Skip or cut the red pepper if you prefer less heat.
- → What side dishes go with the steak bites?
Other than the mashed potatoes, you could try roasted broccoli, mushrooms, asparagus, or a fresh salad with vinaigrette. For something lower carb, use cauliflower mash as a swap for potatoes.
- → How can I prep this meal ahead?
Make the spice blend and mashed potatoes a day ahead, then reheat as needed. Prepare the cream sauce early and reheat with additional cream to smooth it out. Cook the steak fresh for best taste.