Juicy caramelized beef • silky mashed potatoes • rich sauce
The dish in your image shows beautifully seared pieces of beef — steak bites perfectly glazed with a deep reddish-brown sauce that looks rich, glossy, and sticky. The potatoes look irresistibly creamy, mashed but still textured, seasoned with chili flakes and sprinkled with herbs. This combination hits every comforting note: sweet, savory, buttery, earthy, and tender.
Below you’ll find a long, complete recipe that recreates this exact plate.
Ingredients
For the Steak Bites
- 600–700 g beef steak (sirloin, ribeye, tenderloin, or rump)
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1½ tbsp honey or maple syrup
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional)
- Salt and black pepper
- Optional: ½ tsp onion powder
For the Creamy Mashed Potatoes
- 4–5 large potatoes (Yukon Gold recommended)
- 3 tbsp butter (or more to taste)
- ½ cup milk or cream
- Salt and pepper
- Optional: garlic powder or roasted garlic
- Chili flakes for garnish
- Fresh parsley for garnish
Optional Extras
- Beef broth for thinning the sauce
- Lemon juice or vinegar for balance
- Parmesan cheese for the mashed potatoes
Step 1: Prepare the Steak
Choose a good cut of beef — one that becomes tender when cooked quickly. Ribeye or sirloin works beautifully because they stay juicy and develop a perfect crust.
- Pat the meat dry with paper towels. Moisture prevents browning.
- Cut the steak into bite-sized cubes (about 2–3 cm each).
- Season generously with salt, pepper, and smoked paprika.
Let the meat sit for 10–15 minutes to absorb the seasoning. This also brings it closer to room temperature, which helps it sear beautifully.
Step 2: Sear the Steak Bites
Heat a large skillet (preferably cast iron) over high heat.
Add the olive oil and wait until it’s shimmering.
Add the steak bites in a single layer. Do not overcrowd the pan.
Crowding causes steaming instead of searing.
Let them cook without moving for 1–2 minutes to form a crust, then flip. Cook for another 1–2 minutes.
You want:
- Deep browning
- Caramelized edges
- Juicy centers
Once browned, remove the steak bites from the pan and set aside. They will finish cooking in the sauce later.
Step 3: Make the Sauce
Turn the heat down to medium.
In the same skillet with all the beef drippings, add butter. Let it melt and start to foam.
Add the minced garlic and cook for just 20–30 seconds.
Do not burn the garlic — it should turn fragrant, not brown.
Add:
- Soy sauce
- Worcestershire sauce
- Honey
- A pinch of chili flakes
Stir everything together. The mixture should bubble and begin to thicken.
If you want a thinner sauce, add 2–3 tbsp beef broth.
For stronger sweetness, add a little more honey.
Step 4: Coat the Steak Bites
Return the seared beef to the pan, tossing to coat all pieces in the glossy sauce.
Let the sauce reduce for 1–2 minutes until it becomes sticky and shiny, hugging each steak cube.
This is when the magic happens — the honey caramelizes, the butter enriches everything, and the steak absorbs the glaze.
Turn off the heat and keep warm.
The meat should look exactly like your photo:
caramelized, glossy, deep reddish-brown, glistening with juices.
Step 5: Make the Creamy Mashed Potatoes
While the steak cooks, boil the potatoes:
- Peel and cube the potatoes into medium pieces.
- Add to a pot with cold water and salt.
- Boil until very soft (about 15–20 minutes).
- Drain well — excess water dilutes the mash.
Transfer the hot potatoes back into the pot.
Add:
- Butter
- Warm milk or cream
- Salt and pepper
Mash everything together. For extra creaminess, warm the milk before adding — hot potatoes absorb warm liquid much better.
To match the texture in your photo, leave the potatoes slightly rustic — not completely smooth but soft and buttery.
Stir in garlic powder or roasted garlic if you want deeper flavor.
Taste and adjust seasoning.
Step 6: Plate the Dish
Spoon a generous heap of mashed potatoes on one side of the plate.
Top with:
- Chili flakes
- Chopped parsley
- A little melted butter (optional but heavenly)
Place the glazed steak bites next to the potatoes. Spoon extra pan sauce over the meat — this creates that deep red, glossy pool you see in the picture.
Step 7: Serve Immediately
This dish is best served hot, fresh out of the skillet, when the sauce is sticky and the meat is still juicy.
It pairs well with:
- Green beans
- A simple salad
- Roasted vegetables
- Steamed broccoli
- Crusty bread
Tips for Perfect Steak Bites
1. High heat = good crust
Browning adds flavor. Make sure your pan is very hot before adding steak.
2. Don’t overcook
Steak bites can turn chewy if cooked too long.
Remove them early, then finish in the sauce.
3. Use butter + honey for shine
That glossy color comes from caramelized honey mixed with fat.
4. Add acid
A splash of lemon or vinegar balances the sweetness and richness.
5. Quality potatoes matter
Yukon Gold potatoes give color and cream