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Creamy Garlic Butter Steak Bites with Parmesan Cream Sauce

Juicy seared steak tossed in garlic butter and finished with a rich parmesan cream sauce — all in one pan, in 30 minutes.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

  • 1½ pounds ribeye or NY strip steak cut into 1-inch cubes
  • Vegetable or olive oil for searing
  • 1½ teaspoons smoked paprika
  • ¾ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons unsalted butter
  • ½ small shallot finely minced
  • 6 cloves garlic minced
  • 1 cup heavy cream
  • ⅓ cup freshly grated parmesan cheese
  • ½ tablespoon chopped Italian parsley plus more for garnish
  • Mashed potatoes for serving

Instructions

  • Start the mashed potatoes first — they take about 25 minutes and you want them ready when the steak is done.
  • In a bowl, toss 1½ pounds of steak cubes with a drizzle of vegetable or olive oil, 1½ teaspoons smoked paprika, ¾ teaspoon garlic powder, ¼ teaspoon onion powder, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Let the seasoned steak sit for 15 minutes at room temperature.
  • Heat a 10-inch cast iron skillet over high heat until very hot. Add a drizzle of vegetable or olive oil. Sear the steak bites in batches — do not crowd the pan — for about 2 minutes per side, or longer depending on your preferred doneness, until a golden crust forms. Remove the steak from the pan and set aside.
  • Lower the heat to medium-low and let the pan cool slightly. Add 4 tablespoons unsalted butter, 6 minced garlic cloves, and the finely minced half shallot. Sauté for a few seconds, just until fragrant.
  • Return the seared steak bites to the pan and toss to coat in the garlic butter. Transfer the steak bites and half of the garlic butter to a bowl. Leave the remaining garlic butter in the pan.
  • Pour 1 cup heavy cream into the skillet with the remaining garlic butter. Bring to a low simmer for a few seconds, then turn off the heat. Stir in ⅓ cup freshly grated parmesan and ½ tablespoon chopped Italian parsley until the sauce thickens. Season with salt and pepper to taste.
  • Spoon the mashed potatoes into bowls or onto plates. Top with the garlic butter steak bites, drizzle the creamy parmesan sauce over everything, and garnish with extra chopped parsley.