Ingredients
Scale
- 16 oz ribeye steak
- 2 pounds yukon gold potatoes
- 8 tbsp butter
- ½ cup milk
- 1 cup sour cream
- 2 cloves minced garlic
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley
- 2 tbsp steak seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Gravy
- 2 cups beef broth
- 4 tbsp butter
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- ¼ cup cold water + 3 tbsp cornstarch (slurry)
- Salt and pepper to taste
- 1 cube beef bullion
Instructions
- Cube a well marbled ribeye then coat the steak in oil and season with your favorite steak seasoning.
- Peel potatoes, cut into large chunks then boil until soft.
- Rice the potatoes then add 8 tbsp butter, 1/2 cup milk, 1 cup sour cream, garlic powder, onion powder, salt, pepper
- Make the gravy by combining the beef broth, butter, beef bullion cube, onion powder, garlic powder, Worcestershire and bring to a simmer.
- Mix water and corn starch then pour into the simmering broth and whisk until smooth.
- Cook the steak bites over high heat in a skillet stirring every couple of minutes. Once browned on all sides, add 2 tbsp butter, 3 cloves minced garlic, 1 tbsp fresh thyme, 1 tbsp fresh parsley then mix until fully coated.
- Serve the bites on a bed of mashed potatoes then top with gravy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: American
