Steak and mashed potatoes are a duo that’s always my favorite. Today, I’m going to elevate this classic combo with a few simple tricks to make it even more delicious and satisfying.
We’ll get the steak bites perfectly seared with a rich, savory crust, and the mashed potatoes ultra-creamy with a buttery, smooth finish. It’s all about simple techniques that bring out flavors without much fuss. Let’s not make this introduction too long and dive right in. I’ll show you how I make steak bites with creamy mashed potatoes.
What You’ll Need
For the Steak:
- Ribeye steak, cubed, bite-sized
- Avocado oil
- Dijon mustard
- Minced garlic
- Salt
- Black pepper
- Butter (for cooking)
- Garlic (for cooking)
- Avocado oil (for cooking)
- Worcestershire sauce (add at the end)
For the Mashed Potatoes:
- Gold/Russet potatoes
- Water
- Salt
- Black pepper
- Milk
- Unmelted butter
For Garnishing:
- Steak juices
- Chopped parsley
- Gravy
How to make steak bites with mashed potatoes
- Prepare the Mashed Potatoes:
- Peel and cut the gold potatoes into equal-sized chunks. This helps them cook evenly.
- Submerge the potatoes in a pot of salted water and bring to a boil. Cook until tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Place the pot over low heat to dry out any remaining moisture. Shake occasionally to prevent the potatoes from sticking to the pot.
- Heat the milk in the microwave until warm.
- Use a mesh sieve and a spatula to mash the potatoes finely.
- Gradually add unmelted butter and warm milk, mixing until smooth and creamy. Season with salt and black pepper to taste.
- Cook the Steak Bites:
- Season the cubed ribeye with salt, black pepper, minced garlic, and a spoonful of Dijon mustard. Mix well and marinate for at least 30 minutes.
- Heat avocado oil in a skillet over medium-high heat.
- Sear the steak cubes and avoid overcrowding. Cook for 2-3 minutes on each side until browned but still juicy inside.
- Add butter and whole garlic cloves for extra flavor. Spoon the butter over the steak and continue searing for another 2 minutes.
- Just before removing from the pan, splash in some Worcestershire sauce to coat the steak bites. Toss quickly and take them off the heat.
- Assemble the Dish:
- Spoon the creamy mashed potatoes onto a plate.
- Top with the juicy steak bites, pouring any leftover steak juices over for added flavor.
- Garnish with chopped parsley and a drizzle of gravy if you like.
Tips for Perfect Steak Bites and Mashed Potatoes
Cut the Potatoes Evenly:
Keeping the potato chunks the same size helps them cook evenly. If the pieces are uneven, some will be overcooked and waterlogged while others will be undercooked. This can mess with the texture of your mashed potatoes.
Dry Out the Potatoes:
After draining, putting the pot back on low heat helps remove any excess water. This step makes the potatoes fluffier because you’re not mixing in extra moisture.
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Use Warm Milk:
Adding cold milk can cool down the potatoes quickly, causing the starches to seize up and making the mash stiff. But, warm milk blends seamlessly into the potatoes, helping the butter melt evenly and keeping the texture smooth, creamy, and rich.
Don’t overcrowd and use the right pan:
When searing the steak, give each piece space. Crowding causes the meat to steam instead of sear, which means you’ll miss out on that nice brown crust. Use a large skillet or cook in batches if needed to ensure each piece has enough room. This way, the steak bites develop that rich, caramelized exterior while staying juicy and tender inside.
My favorite pan to sear steak is a stainless steel pan. It heats evenly, which helps achieve a consistent sear across every piece. Unlike non-stick pans, stainless steel can handle high heat without warping, making it perfect for that golden-brown crust. Plus, it develops flavorful brown bits which add depth to the dish when deglazed.
Just make sure the pan is properly preheated before adding the steak to get the best sear without sticking. A trick I often use to test the heat on the pan is to drop a few water droplets onto the surface. If the droplets sizzle and dance around, the pan is hot enough for searing. If they evaporate instantly, it’s too hot, and if they just sit there without much reaction, the pan needs more time to heat.
Add Worcestershire at the End:
Adding Worcestershire sauce at the end keeps its bold, tangy flavor vibrant and fresh, giving the steak bites a delicious, savory kick. If you add it too early, the heat can cause it to evaporate or burn, leaving behind a bitter aftertaste. This quick finish ensures every bite gets that perfect pop of umami goodness.
Creamy steak bites with mashed potatoes are basic but packed with a bunch of flavors. The juicy, savory steak pairs perfectly with buttery mashed potatoes, creating a dish that I’m sure is everyone’s favorite, unless you’re vegetarian. This recipe is my weekend go-to when I feel fancy—easy enough to whip up without much effort but indulgent enough to feel like a special treat.
Steak Bites with Mashed Potatoes
Equipment
- 1 Stainless steel pan
- 1 Mesh strainer
Ingredients
For the Steak:
- Ribeye steaks cubed, bite-sized
- Avocado oil
- Dijon mustard
- Minced garlic
- Salt
- Black pepper
- Butter for cooking
- Garlic for cooking
- Avocado oil for cooking
- Worcestershire sauce add at the end
For the Mashed Potatoes:
- Gold/Russet potatoes
- Water
- Salt
- Black pepper
- Milk
- Unmelted butter
For Garnishing:
- Steak juices
- Chopped parsley
- Gravy
Instructions
Prepare the Mashed Potatoes:
- Peel and cut the gold potatoes into equal-sized chunks. This helps them cook evenly.
- Submerge the potatoes in a pot of salted water and bring to a boil. Cook until tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Place the pot over low heat to dry out any remaining moisture. Shake occasionally to prevent the potatoes from sticking to the pot.
- Heat the milk in the microwave until warm.
- Use a mesh sieve and a spatula to mash the potatoes finely.
- Gradually add unmelted butter and warm milk, mixing until smooth and creamy. Season with salt and black pepper to taste.
Cook the Steak Bites:
- Season the cubed ribeye with salt, black pepper, minced garlic, and a spoonful of Dijon mustard. Mix well and marinate for at least 30 minutes.
- Heat avocado oil in a skillet over medium-high heat.
- Sear the steak cubes and avoid overcrowding. Cook for 2-3 minutes on each side until browned but still juicy inside.
- Add butter and whole garlic cloves for extra flavor. Spoon the butter over the steak and continue searing for another 2 minutes.
- Just before removing from the pan, splash in some Worcestershire sauce to coat the steak bites. Toss quickly and take them off the heat.
Assemble the Dish:
- Spoon the creamy mashed potatoes onto a plate.
- Top with the juicy steak bites, pouring any leftover steak juices over for added flavor.
- Garnish with chopped parsley and a drizzle of gravy if you like.
