Description
Satisfy your steak cravings effortlessly with these succulent garlic butter steak bites paired with a rich Parmesan cream sauce and cheesy mashed potatoes. A delightful, indulgent meal perfect for making any day special.
Ingredients
Units
Scale
- 2 lbs steak filet, ribeye, sirloin, etc.
- 4–5 tablespoons avocado oil (high smoke point)
- 2 tablespoons smoked paprika (or regular)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 5 tablespoons butter, divided
- 10 cloves garlic, minced and divided
- 1.5 cups heavy cream
- 2 green onions, diced (green and white parts)
- 1 teaspoon red pepper flakes, to taste
- 2/3 cup parmesan, grated/shredded/shaved
- 4 lbs russet potatoes
- 1 cup half and half, warmed
- 6 tablespoons salted butter, melted
- 3/4 cup monterey jack cheese, shredded
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- Pepper to taste (about 1/2 teaspoon)
Steak and Seasoning
Parmesan Cream Sauce
Cheesy Mashed Potatoes
Instructions
- Prep the Ingredients: Cut the steak into 2-3 inch pieces. Rub the pieces evenly with avocado oil and season well on all sides with the blackened seasoning. Allow the steak to sit for 10-15 minutes at room temperature to remove the chill from the fridge while you prepare the potatoes. Peel and quarter the potatoes, placing them in a bowl of cold water for 10 minutes to remove excess starch, then drain.
- Cook Steak and Potatoes: In a large skillet over medium-high heat, add 2-3 tablespoons of avocado oil. Add the steak pieces to the hot skillet (cooking in batches to avoid overcrowding). Cook undisturbed for about 2 minutes, until they have a good golden color. Flip once and continue to cook for 1 minute, then reduce heat to low and cook for another minute. Remove steak and place in a bowl. Add 3 tablespoons of butter and 1 tablespoon of minced garlic to the same pan and sauté until fragrant. Toss the steak in the garlic butter until coated, cooking for another minute. Remove and place in a bowl, tented with foil to keep moist.
- Make the Cream Sauce & Serve: In the same pan with residual butter and garlic, add 2 more tablespoons of butter and the remaining minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes. Meanwhile, drain the potatoes and mash them with melted butter and cream until smooth. Add the cheese and seasonings and mix until well combined. Into the sauce, add red pepper flakes, scallions, then the parmesan cheese. Whisk until the sauce thickens, adjusting salt and pepper to taste. Serve the steak over mashed potatoes, drizzled with parmesan cream sauce.
Notes
- For a spicier kick, adjust the red pepper flakes to taste.
- Ensure steak pieces have an even rub for maximum flavor.
- Monterey Jack cheese can be substituted with mozzarella or pepper jack for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 950
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 65 g
- Saturated Fat: 35 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 200 mg