Steak Bites with Mashed Potatoes
If you’re looking for an awesome and easy meal the whole family will love, Steak Bites with Mashed Potatoes nails it every single time. Undoubtedly, the combo of the best steak bites and cheesy mashed potatoes creates a perfect complaint-free meal! These tasty little steak bites are made with the help of the best hardwood lump charcoal from Cowboy Charcoal. I am officially and proudly one of their Cowboy BBQ Ambassadors. Shop now at Walmart. If you love cooking over the fire with smoky wood, this company’s Western Frontier-inspired products are must-haves. With some hardwood lump charcoal, the perfect smoky steak is always achievable! Before I go on, did I mention the decadent pan sauce for this easy steak recipe? It creates the ultimate finishing touch that marries all the flavors together. It’s made with beef broth, Dijon mustard, and champagne vinegar. Need I say more? Table of contents Why You’ll Love Cooking Steak Bites with Mashed Potatoes​How to Make Steak Bites with Mashed PotatoesHow to Keep Mashed Potatoes FluffyWhat to Serve with the Garlic Steak Bites with Mashed Potatoes More with New York Strip SteaksFAQs for Steak Bites with Mashed Potatoes Why You’ll Love Cooking Steak Bites with Mashed Potatoes ​How to Make Steak Bites with Mashed Potatoes How to Keep Mashed Potatoes Fluffy What to Serve with the Garlic Steak Bites with Mashed Potatoes More with New York Strip Steaks FAQs for Steak Bites with Mashed Potatoes Why You’ll Love Cooking Steak Bites with Mashed Potatoes First off, this delicious recipe is a great way to enjoy the perfect steak in tasty little bites. And who doesn’t love a bite of juicy steak with some cheesy mashed potatoes? Most of all, there is nothing like the cooking process of cooking the best comfort food on a hot skillet over a flame. If I’ve said it before, I’ll say it again: it’s how I find my Zen amidst the chaos of our world. If you love steak bites, tips, and ends, check out: Garlic Teriyaki Steak Bites, Steak and Egg Bites, Steak Tips with Bourbon Mushrooms, Teriyaki Bourbon Flap Steak Tips, and Brisket Burnt Ends. Garlic Butter Steak Bites Recipe Ingredients: Steak – When it comes to the best tender cuts of beef for this recipe, New York Strip Steak works great. I would not recommend tri-tip steak or beef stew meat unless you want to do a marinade. Filet mignon or ribeye steak are some other good steak options. For seasoning, my favorite trio of black pepper, garlic powder, and kosher salt will do. Some neutral oil helps the seasonings stick to the meat. Cheesy Mashed Potatoes – Yukon Golds or Russets are always good options for the potatoes. For the creamiest mash, they team up with some whole milk, sharp cheddar cheese, and then some unsalted butter. Pan Sauce – This French-inspired sauce is the delicious gravy that elevates your steak and mashed potatoes. You’ll need some beef broth, Dijon mustard, steak sauce, Champagne vinegar, Worcestershire sauce, black pepper, and salt. Steak – When it comes to the best tender cuts of beef for this recipe, New York Strip Steak works great. I would not recommend tri-tip steak or beef stew meat unless you want to do a marinade. Filet mignon or ribeye steak are some other good steak options. For seasoning, my favorite trio of black pepper, garlic powder, and kosher salt will do. Some neutral oil helps the seasonings stick to the meat. Cheesy Mashed Potatoes – Yukon Golds or Russets are always good options for the potatoes. For the creamiest mash, they team up with some whole milk, sharp cheddar cheese, and then some unsalted butter. Pan Sauce – This French-inspired sauce is the delicious gravy that elevates your steak and mashed potatoes. You’ll need some beef broth, Dijon mustard, steak sauce, Champagne vinegar, Worcestershire sauce, black pepper, and salt. Trust me, this recipe is about to become one of your favorite go-to meals. The combo of the tasty steak and creamy mashed potatoes is so freakin’ delicious! ​How to Make Steak Bites with Mashed Potatoes Mashed Potatoes First, let’s prep the mashed potatoes. Start by getting a pot on the stove with about 1.5 teaspoons of salt. In the meantime, while the water is coming to a boil, grab your spuds, peel them, and then chop them into cubed quarters. Carefully add them to the boiling water, and then let them cook for about 25-30 minutes or until they’re fork-tender. Once those spuds are tender, strain out the water. In a large bowl, combine the hot potatoes with the butter and milk in little batches while stirring. The last step is to add the cheese and mix well. Keep the mash warm until ready to serve. How to Keep Mashed Potatoes Fluffy To keep mashed potatoes from getting gluey, start with starchy Russet or Yukon Golds. Cut them evenly to promote even cooking, and boil them until they’re fork-tender and never any longer. After boiling, drain the potatoes thoroughly to remove all excess water. When mashing, avoid the dreaded gummy consistency by avoiding an electric mixer! Warm your milk or cream before adding it to the potatoes to prevent a too-rapid cooldown. Add liquids gradually while mashing, stopping when you reach your desired consistency. Juicy Steak Bites Now, onto the steak bites prep. With a sharp knife, cut your steaks into bite-sized cubes. Then, rub them with oil and sprinkle on some salt, pepper, and garlic powder. Heat a cast-iron skillet on high, throw in some grass-fed beef tallow, and then let those steak bites sizzle for about 3-3.5 minutes per side or until they hit an internal temperature of 120° degrees F. Once they’re done, pull them off and let them rest. Pan Sauce Now, for the epic pan sauce. Deglaze the large skillet with beef broth, scraping up all the flavor bits from the bottom. Toss in the rest of the pan sauce ingredients, and then let it simmer over the flames for about 10 minutes. Once it’s perfectly thickened, pull it from the heat and keep it warm. Serving Time Alright, it’s time to bring all the steak-and-mash magic together! Slice up your steak, serve it on a plate next to those dreamy mashed potatoes, pour that pan sauce on top, and maybe sprinkle some fresh parsley on top. Dig in and get ready to savor every mouthwateringly delicious bite! What to Serve with the Garlic Steak Bites with Mashed Potatoes If you’d rather not make mashed potatoes to go with the bite-size pieces of steak, sweet potato mash or crispy tater tots would be another great way to tempt your taste buds. Then, you can round out the meal with some roasted green beans or roasted carrots. Storing and Reheating Tender Steak Bites If you have any leftover steak bites, cool them to room temperature before placing them in an airtight container for 3-5 days in the fridge. To reheat the steak cubes, you can then quickly warm them up in a cast iron skillet or an air fryer. More with New York Strip Steaks What’s the difference between lump charcoal from Cowboy Charcoal and store-bought briquettes? Lump charcoal is made solely from charred wood pieces, devoid of additives. It ignites swiftly, producing higher temperatures that infuse your meat with a unique smoky flavor. On the flip side, briquettes are compressed blends of charcoal, coal, and additives. Instead of sharp cheddar, what other kinds of cheese can I use in the mashed potatoes? There is no right or wrong answer when it comes to choosing a cheese that complements mashed potatoes. For another flavor twist with less fat, you could go with some high-quality Parmesan cheese. Can I make this recipe if I don’t have an outdoor grill? Sure! With a non-stick skillet on your stovetop, you can make this recipe. You’ll miss out on the smoky flavors from the charcoal. However, you’re still in for a fantastic meal! Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 2 NY Strips cut into bite sized cubed▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ Neutral Oil as needed ▢ 2 NY Strips cut into bite sized cubed ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ Neutral Oil as needed Cheesy Mashed Potatoes: ▢ 5-6 Golden Potatoes peeled▢ ½ cup Whole Milk▢ ½ cup Sharp Cheddar Cheese▢ 4 tbsp Unsalted Butter ▢ 5-6 Golden Potatoes peeled ▢ ½ cup Whole Milk ▢ ½ cup Sharp Cheddar Cheese ▢ 4 tbsp Unsalted Butter Pan Sauce: ▢ ½ cup Beef Broth▢ 1.5 tbsp Steak Sauce▢ 1.5 tbsp Champagne Vinegar▢ 1/2 tbsp Dijon Mustard▢ 1 tsp Worcestershire Sauce▢ 1 tsp Black Pepper▢ Kosher Salt to taste ▢ ½ cup Beef Broth ▢ 1.5 tbsp Steak Sauce ▢ 1.5 tbsp Champagne Vinegar ▢ 1/2 tbsp Dijon Mustard ▢ 1 tsp Worcestershire Sauce ▢ 1 tsp Black Pepper ▢ Kosher Salt to taste Mashed Potatoes Heat up a pot with water and 1.5 tsp of salt to boiling.Peel your potatoes, cube into quarters and add to the boiling water. Cook until fork tender (about 25-30 minutes).When tender, strain out the water and mash the potatoes. Add the butter and milk in batches while stirring. Finally add the cheese and mix together thoroughly.Keep warm until ready to serve. Heat up a pot with water and 1.5 tsp of salt to boiling. Heat up a pot with water and 1.5 tsp of salt to boiling. Peel your potatoes, cube into quarters and add to the boiling water. Cook until fork tender (about 25-30 minutes). Peel your potatoes, cube into quarters and add to the boiling water. Cook until fork tender (about 25-30 minutes). When tender, strain out the water and mash the potatoes. When tender, strain out the water and mash the potatoes. Add the butter and milk in batches while stirring. Add the butter and milk in batches while stirring. Finally add the cheese and mix together thoroughly. Finally add the cheese and mix together thoroughly. Keep warm until ready to serve. Keep warm until ready to serve. Steak Bites & Pan Sauce Cut your steaks into bite size cubes. Slather your steaks with oil and season thoroughly with salt, pepper and garlic powder.Preheat a cast iron skillet over a high heat fire with some tallow in it to melt. Add the steak bites to the skillet to cook for 3-3.5 minutes per side or until reaching an internal temperature of 120 degrees F. When the steak is done, pull off and let cool for 10 minutes.Deglaze the skillet with beef broth and scrape the bottom of the pan to get all the flavor. Add the rest of the pan sauce ingredients and simmer over the flames until thickened (about 10 minutes). Once good, pull off and keep warm.Serve the steak with the mashed potatoes, top with the pan sauce and garnish with chopped parsley. Enjoy! Cut your steaks into bite size cubes. Cut your steaks into bite size cubes. Slather your steaks with oil and season thoroughly with salt, pepper and garlic powder. Slather your steaks with oil and season thoroughly with salt, pepper and garlic powder. Preheat a cast iron skillet over a high heat fire with some tallow in it to melt. Preheat a cast iron skillet over a high heat fire with some tallow in it to melt. Add the steak bites to the skillet to cook for 3-3.5 minutes per side or until reaching an internal temperature of 120 degrees F. Add the steak bites to the skillet to cook for 3-3.5 minutes per side or until reaching an internal temperature of 120 degrees F. When the steak is done, pull off and let cool for 10 minutes. When the steak is done, pull off and let cool for 10 minutes. Deglaze the skillet with beef broth and scrape the bottom of the pan to get all the flavor. Deglaze the skillet with beef broth and scrape the bottom of the pan to get all the flavor. Add the rest of the pan sauce ingredients and simmer over the flames until thickened (about 10 minutes). Once good, pull off and keep warm. Add the rest of the pan sauce ingredients and simmer over the flames until thickened (about 10 minutes). Once good, pull off and keep warm. Serve the steak with the mashed potatoes, top with the pan sauce and garnish with chopped parsley. Enjoy! Serve the steak with the mashed potatoes, top with the pan sauce and garnish with chopped parsley. Enjoy! Calories: 601kcal | Carbohydrates: 44g | Protein: 33g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 117mg | Sodium: 2230mg | Potassium: 1367mg | Fiber: 6g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 43mg | Calcium: 195mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!