Pin it
Whip up these juicy Garlic Butter Steak Chunks with a velvety Parmesan cream drizzle. The steak bits cook in garlicky butter until perfectly done, then they're doused in that smooth, rich sauce. It's great for chilly evenings or when you've got company coming. Pair with cheesy potato mash for a dinner that'll have everyone asking for seconds.
Why Make These
They're quick to make but seem fancy. You'll use basic ingredients you probably already have but create something that feels special. They're a crowd-pleaser - the plate will be empty in minutes. Want something lighter? Cut back on the cream and go with mashed cauliflower instead. The steak stays moist, and the sauce is so tasty you'll want to put it on everything.
What You Need
- Steak: Go for juicy cuts like ribeye or filet
- Oil: Needed for high-temp cooking
- Butter: Gives everything that luxurious taste
- Garlic: Use fresh for the best flavor
- Heavy Cream: The base for your sauce
- Green Onions: Brings that crisp flavor
- Red Pepper: Just a dash for warmth
- Parmesan: Fresh grated, not pre-packaged
- Potatoes: For your creamy side
- Seasonings: Salt, pepper, your favorite herbs
How to Make It
- Get Steak Ready:
- Slice your meat into bite-sized pieces. Coat with oil and seasonings. Rest for 15 minutes.
- Start Potatoes:
- Strip and chop potatoes. Drop in cold water. Cook until tender.
- Cook Steak:
- Get your pan super hot. Sear steak for 2 minutes per side. Work in batches so there's space.
- Make Garlic Butter:
- Drop in butter, cook garlic until fragrant. Mix your steak in.
- Mix Sauce:
- In the same skillet - drop butter, garlic, and cream. Let it bubble and thicken. Stir in cheese.
- Fix Potatoes:
- Smash with butter and cream. Fold in cheese and seasonings.
- Put It Together:
- Lay down a bed of potatoes. Top with steak pieces. Drizzle that sauce all over.
Why It's Good
It's top-notch comfort food. The steak turns out tender, the sauce is smooth as silk, and the potatoes come out fluffy and rich. Perfect for winter evenings or when you're craving something impressive. Tastes better than dining out because everything's made right on the spot.
Simple But Special
Quality meat makes all the difference. Choose tender cuts, fresh garlic cloves, and real butter. The sauce transforms ordinary meat into something you'd pay good money for. Goes great with potato mash or whatever side dish you fancy.
Cooking Tips
Take meat out of the fridge early for juicier results. Don't stuff too many steak pieces in at once. Keep your burner high for nice browning. Make the sauce in the steak pan to catch all those yummy bits.
Make It Perfect
Don't skimp on seasoning the meat. Heat your pan until it's smoking hot. Give the sauce a taste and add a pinch of salt if needed. Want more kick? Throw in extra pepper. Love it super creamy? Add another handful of cheese. Cut your steak pieces the same size so they finish cooking together.
Quick Fixes
Got sauce that's too thick? Add a splash more cream. Too runny? Let it bubble a bit longer. Meat not tender enough? Go smaller with your cuts next time. Running low on sauce? Just double up that part of the recipe, nobody ever complains about extra sauce.
Pin it
Serve It Right
Always dish it up hot because the sauce thickens as it cools. Layer potatoes on the bottom, steak pieces next, then pour sauce over everything. Let everyone grab extra sauce if they want. This goes wonderfully with some green veggies on the side.
Frequently Asked Questions
- → Can I switch the cheese?
Most melty cheeses work great. Go for something like comté or emmental if you want something French! A mix adds fun flavors. Grate your own for the best texture.
- → How to make it less spicy?
Leave out chili flakes, and dial back black pepper. Just go heavy on garlic if you want flavor without the heat. Adjust as you taste-test!
- → What type of beef works best?
Choose tender cuts, like filet. For everyday cooking, sirloin also works fine, but don't overcook to keep it soft. Slice thinly and against the grain.
- → Can I prep potatoes early?
Yep, day-ahead mashed potatoes work. Reheat them gently with a splash of milk, mixing in some butter to refresh them. Cover to keep them warm and smooth.
- → What if I can’t use flour?
Cornstarch thickens the sauce just as well. Rice flour is another option. If skipping thickeners, serve the meat and sauce as-is. Just check all pre-made ingredients for flour-free options.
- → Why’s my beef chewy?
Try cutting the steak into tinier pieces, don’t overcook it, and let it rest for juiciness. Bring it to room temperature before cooking. For a major upgrade, pick higher-quality cuts.
- → How do I fix a too-thick sauce?
Add a splash of milk, stirring well while keeping it warm. Lower heat helps smooth it out. Strain if it’s lumpy.
- → How can I take it to go?
Bring the sauce in a separate container. Keep the beef in insulated packaging to stay warm. Heat things up when you arrive if you can. Have some extra cream handy for touch-ups.
- → How to make it super fast?
Pre-chop the beef or buy it already cut. Use frozen mashed potatoes, and stick with a basic sauce mix. It’ll still taste like a fancy meal!
- → How do I make a big batch?
Cook the meat in separate batches to keep everything nicely browned. Hold earlier portions in a low oven. Multiply sauce ingredients to double or triple as needed. Don’t overcrowd the pan.
- → Can I add more garlic?
For sure—fresh garlic works best. Roast it for sweetness, or sprinkle dried garlic granules for a punch. Garlic butter is another way to go big!
- → My meat’s drying out—what fixes it?
Add extra butter while cooking. Have more sauce ready to coat the beef. Avoid high heat, and cover it during resting time. A little extra sauce is always good to have!
Conclusion
Also loving these flavors? Try creamy shrimp ideas. Chicken with cheesy sauce works too. Or just buttery potato mash by itself!