Roasted Garlic Butter Steak Bites with Mashed Potatoes

Prep:

Start by slicing the top off a garlic bulb and drizzling it with olive oil and salt. Wrap it in foil and roast in an air fryer at 400 degrees for about 30 minutes or in the oven at 375 degrees for 45 minutes until the cloves are soft and golden.

While the garlic is roasting, finely chop your thyme, parsley, and chives and set them aside for the butter.

Once the garlic has roasted, squeeze the softened cloves into a bowl and mix them with the softened unsalted butter, thyme, parsley, chives, and a pinch of salt until everything is well combined. Roll the mixture in parchment paper into a log and refrigerate for about 1 hour to let it set up.

Cut your steak into bite sized cubes, pat them dry, and generously season with salt to dry brine. Use as much steak as you want here because this is your dish and you can load it up however you like. Let it rest while you prepare the other components so the salt has time to work its way into the meat.

Cut your Yukon Gold potatoes into 2 inch chunks and set them aside for boiling later.

Cooking:

Boil the potatoes in salted water until they are fork tender, then drain them in a colander and allow them to steam off for about 10 minutes. This step removes excess moisture and helps you get a fluffier mash.

In the same pot, melt a generous portion of the roasted garlic butter over medium low heat and whisk in the whole milk until it lightly simmers. Season with the Buttery Steakhouse seasoning, then add in the shredded mozzarella cheese and whisk until the sauce is smooth and creamy.

Pour the sauce over the steamed potatoes and mash until they are fluffy and everything is well incorporated. Set them aside while you work on the steak.

Heat avocado oil in a skillet over medium high heat and once the oil is hot, add the steak bites and sear on all sides until they are nicely browned, working in batches if needed so you do not overcrowd the pan. Remove them from the skillet and set aside.

Lower the heat slightly and add more roasted garlic butter to the skillet, letting it melt and bubble. Return the steak bites to the pan and toss and baste them with the butter for about a minute, making sure every piece is coated. Remove from the heat.

Plate the mashed potatoes first, then top with the steak bites and drizzle with the garlic butter from the pan. Garnish with a little extra parsley or chives and serve alongside your favorite vegetables.

TIPS AND TRICKS:

-Making the roasted garlic butter ahead of time is a great move if you want to save yourself some time on the day you cook. You can make it up to a week in advance and keep it in the fridge, or freeze it for up to a month. Just slice off what you need when you are ready to use it.

-Patting the steak bites dry before seasoning is a small step that makes a big difference. Removing that surface moisture is what allows you to get a proper sear and that nice brown crust on each side instead of the meat steaming in the pan.

-Do not overcrowd the skillet when searing the steak bites. If you add too many at once the temperature of the pan drops and you will end up with gray steamed meat instead of that beautiful caramelized crust. Work in batches and give each piece room to breathe.

-Letting the potatoes steam off in the colander after draining is key to getting fluffy mashed potatoes. If you skip this step and mash them while they are still waterlogged, the texture will be gummy instead of light and creamy.

-When basting the steak bites in the garlic butter at the end, keep the heat on the lower side so the butter does not burn. You want it bubbling gently while you spoon it over the meat to build that rich buttery coating.

WHAT TO SERVE WITH THIS:

-Roasted asparagus or steamed broccoli are both excellent options that pair well with the richness of the garlic butter steak and mashed potatoes while adding some color and freshness to the plate.

-A simple Caesar salad on the side brings a nice crunch and tanginess that cuts through the richness of the dish and rounds out the whole meal.

-If you want to go all out, a side of roasted garlic bread lets you soak up every last bit of that garlic butter from the plate and trust me you are going to want to.

FREQUENTLY ASKED QUESTIONS:

What cut of steak works best for this recipe?

Sirloin, ribeye, and NY strip all work great for steak bites. Sirloin is a solid budget friendly option that still gives you great flavor, while ribeye and NY strip are a little more premium with extra marbling that keeps the bites juicy. Whatever you choose, just make sure you cut them into even sized cubes so they cook at the same rate.

Can I make the mashed potatoes ahead of time?

You can make them a few hours ahead and keep them warm in a pot on low heat, stirring occasionally and adding a splash of milk if they start to thicken up too much. They are best served fresh but they reheat well the next day with a little extra butter and milk stirred in.

Do I have to use an air fryer to roast the garlic?

Not at all. The oven works just as well at 375 degrees for about 45 minutes. The air fryer is just a faster option if you have one available. Either way you are looking for the cloves to be completely soft and golden so they mash easily into the butter.

Can I use a different seasoning instead of Kinder's Buttery Steakhouse?

Absolutely. If you cannot find that specific seasoning, any steak seasoning blend will work. You could also keep it simple with just salt, pepper, and garlic powder in the mashed potatoes and let the roasted garlic butter do most of the heavy lifting on flavor.

How do I store leftovers?

Store the steak bites and mashed potatoes separately in airtight containers in the fridge for up to 3-4 days. When reheating, warm the mashed potatoes on the stovetop with a splash of milk and a pat of butter, and reheat the steak bites in a hot skillet for about a minute per side to bring back that sear without overcooking them.