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Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe
Ben Carraoli

Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe

I just made this delicious Garlic Butter Steak Bites with Parmesan Cream Sauce, and I couldn’t wait to share it with you. After chopping up succulent steak and wrapping it in a garlicky butter bath, I poured over a silky rich cream sauce and realized I had hit comfort-food gold.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs steak filet, ribeye or sirloin: I chose tender cuts so my bites stay juicy rather than chewy.
  • 4-5 tablespoons avocado oil: Higher smoke point than olive oil perfect for a sizzling sear.
  • 5 tablespoons butter divided: Adds richness and helps carry flavour.
  • 10 cloves garlic minced (divided): Loads of garlic means lots of aroma and punch.
  • 1.5 cups heavy cream: For that dreamy silky texture in the sauce.
  • 2 green onions diced (green + white parts): Adds fresh oniony brightness and colour.
  • 1 teaspoon red pepper flakes less if desired: Gives a gentle heat to balance the cream.
  • 2/3 cup parmesan cheese grated or shaved: Fresh-grated gives the best melt and flavour.
  • 4 lbs russet potatoes: Russets mash up fluffy and carry the sauce well.
  • 1 cup half-and-half warmed: Warmer liquid helps keep the mash smooth.
  • 6 tablespoons salted butter melted: Butter adds creamy depth and flavour.
  • 3/4 cup Monterey Jack or mozzarella/pepper jack shredded: Freshly shredded melts more evenly than pre-shredded.
  • 1 teaspoon garlic powder: Reinforces the garlic theme without overwhelming.
  • 3/4 teaspoon salt: To season the mash properly.
  • Pepper to taste ~½ teaspoon: Finish the seasoning with some bite.
  • 2 tablespoons smoked paprika regular paprika works too: Adds smokiness and colour.
  • 1 tablespoon cayenne pepper: Gives heat and blackened flavour.
  • 1 tablespoon onion powder: Balances flavour depth.
  • 2 teaspoons garlic powder: Reinforces garlic in the seasoning.
  • 1 teaspoon ground black pepper: For a peppery bite.
  • 1 teaspoon salt: Basic seasoning for the protein.
  • ½ teaspoon dried thyme & ½ teaspoon dried oregano: Herbs add complexity and aroma.

Method
 

  1. Start by cutting the steak into 2-3 inch pieces (they’ll shrink slightly during cooking). Rub them all over with avocado oil, then season generously with the homemade blackened seasoning and let them sit for 10-15 minutes at room temperature so the flavours set in.
  2. Peel and quarter the russet potatoes, then soak them in a bowl of cold water for 10 minutes (this removes excess starch). Drain and then boil in salted water until they are fork tender while you cook the steak.
  3. Heat 2-3 tablespoons avocado oil in a large skillet over medium-high heat. Add steak in a single layer without overcrowding, sear without moving for ~2 minutes until golden, flip once, cook ~1 minute, then reduce heat to low and cook another ~1 minute for medium. Remove and tent with foil to keep moist.
  4. In the same pan, add 2 tablespoons butter and 1 tablespoon minced garlic, sauté until fragrant, then return the steak and toss to coat on all sides in the garlic butter. Remove and set aside.
  5. In that same pan, add another 2 tablespoons butter and the remaining minced garlic, sauté, then whisk in heavy cream and let it simmer for 3-5 minutes until it reduces. Meanwhile, drain the potatoes, add melted butter, warmed half-and-half, shredded cheese and garlic powder, salt and pepper, and mash until smooth. Add red pepper flakes, scallions and parmesan to the sauce, whisk until thickened, taste and adjust seasoning. Serve steak over the mashed potatoes and spoon the cream sauce on top.

Notes

  • I make sure my steak is fully at room temperature before searing—cold meat drops the pan temperature and prevents that perfect crust.
  • I don’t overcrowd the skillet; cooking the steak in batches ensures each piece gets that nice golden sear instead of steaming.
  • I grate my parmesan fresh—pre-packaged shredded sometimes has additives that prevent proper melting.
  • I taste the cream sauce before serving and adjust the salt immediately; the parmesan adds saltiness, so you may need less than you expect.
  • I tent the cooked steak with foil after searing to keep it juicy while I finish the sauce instead of letting it sit uncovered and go cold.