Garlic and herb butter steak bites over velvety mashed potatoes is one of those meals that feels luxurious for how simple it is. It's rich, savory, and giving restaurant vibes at home, which is exactly what I want when I am craving steak but do not feel like doing anything complicated.
I start with a dry brine so it is seasoned all the way through and sears hard instead of steaming. Then I cut it into bite sized pieces and sear them in a ripping hot pan. I also like to trim off most of the fat cap if using strip steak, but I keep it and render it down in the pan so the steak bites get coated in that extra flavor while they brown.
Once the steak is beautifully seared, it rests for a few minutes while I build the butter sauce. Garlic and shallot cook gently in butter, then the herbs go in so they stay fresh and fragrant. The steak bites get tossed back in, finished with a touch of lemon zest, and suddenly you have glossy, buttery, herby steak bites that taste way fancier than they should.
Pile them over mashed potatoes and it's game over, enjoyyy! ❤️
1 pound strip steak (or your favorite steak)
1.5 teaspoons kosher salt (for the steak)
1 tablespoon neutral oil
4 tablespoons unsalted butter, room temperature
1 small shallot, finely chopped
3 cloves garlic, finely minced
1 tablespoon parsley, finely minced
1 tablespoon chives, finely chopped
1 teaspoon fresh thyme, finely minced
1/2 teaspoon kosher salt (for the sauce)
Zest of 1/2 a lemon
👨🍳 Instructions 👨🍳
1) At least 12 hours before cooking, remove the steak from its packaging and place it on a wire rack set over a sheet tray. Pat the steak dry on all sides with paper towels to remove surface moisture.
NOTE: You can still complete this recipe and have it turn out amazing even without dry brining for 12 to 24 hours.
2) Sprinkle 1.5 teaspoons kosher salt evenly over the steak. Place the steak back into the refrigerator, uncovered, on the rack and tray for 12 to 24 hours. This dry brine seasons the steak throughout and dries the surface for a better sear.
3) About 1 hour before cooking, remove the steak from the refrigerator and let it sit at room temperature.
4) Cut the steak into bite-sized cubes, about 1 inch by 1 inch. Trim off any large pieces of exterior fat if desired. The amount of fat you leave is personal preference.
5) Heat a large sauté pan over medium-high heat. Add the neutral oil and allow it to heat until the oil shimmers and begins to ripple.
6) Add the steak bites in a single layer. Sear for 30 to 60 seconds per side, turning until a crust forms on all sides. Do not overcrowd the pan. If needed, sear in batches so the steak browns instead of steaming.
7) Once the steak bites are browned on all sides, transfer them to a plate and let them rest for 5 to 10 minutes while you prepare the garlic butter.
8) In a small bowl, combine the room temperature butter, minced garlic, and chopped shallot. Mix until evenly combined.
9) In a clean saute pan over medium heat, add the garlic shallot butter. Cook for 2 to 3 minutes, stirring frequently, until the shallot softens and the garlic becomes fragrant, do not brown the garlic and shallots. Stir in the thyme and parsley and cook for 1 minute. Add the chives and 1/2 teaspoon kosher salt, then remove from heat if the pan feels overly hot. This helps prevent the herbs from dulling or the garlic from browning too much.
10) Add the rested steak bites back into the pan and toss to coat in the herb butter. Sprinkle in the lemon zest and toss again until evenly distributed.
11) Serve hot with mashed potatoes and spoon any remaining garlic herb butter over the steak.
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