[resippy] Here's my steak bites and garlic cream sauce recipe.

So I like to cook, and I've started teaching some of my friends some of my recipes. Saw somebody on social media asking about a similar thing to one of my go-tos and wrote out the recipe for them. Discovered I really enjoyed writing it out. So I'mma start doing those here to get back in the practice of microblogging.

Anyway, here ya go:

Ingredients:

Some steaks, preferably one of those cheaper, tougher cuts like sirloin because you'll want the robust flavor and you're gonna cut it into chunks anyway, so it doesn't need to be super tender.

Taters. I personally do steamed baby red potatoes, but you can do baked like the above, too. Gonna skip that part, because you don't need a baked potato recipe.

Heavy cream.

Your preferred steak seasoning. I like Tony Chachere's myself.

Garlic powder. Lots of garlic powder.

Optional: Deglazing liquid. Spiced rum is my preference.

Hardware:

Big pan. I use a cast iron skillet, but anything you can get good heat control out of and you can wisk without damaging will work fine.

Mixing bowl to season the bites in.

Big spoon. Gonna be stirring a lot.

Wisk.

Slicing knife to break down the steaks.

Break down your steaks into bite-sized chunks. Put 'em in the mixing bowl and toss with your seasonings. You may want a little bit of cooking oil to help it stick, ymmv.

Put the steak bites in a hot skillet over high heat. You want to get your sear here, so keep those little dudes moving. Be aware that during this step, shit's gonna stick.

Resist the urge to oil your pan, you want the schmutz on the pan for later.

Once the steak bites are seared, keep them on the heat until they're about a step away from whatever doneness you want (eg. rare if you want medium rare at finish). Pull them from the pan onto either a catch plate or the mixing bowl your lovely assistant washed while you were stirring beef chunks.

Cut your heat to medium and add enough cream to generously cover the bottom of the pan. Now, remember the schmutz? Whisk the fuck out of that cream and knock all the crap off the bottom of the pan into your proto-sauce.

OPTIONAL STEP: If you want to add a little extra somethin' to your sauce, deglaze the pan with a flavorful liquid of your choice before adding the cream. I prefer spiced rum, but brandy or bourbon works well, too.

Bring your cream sauce mixture to a simmer and add more of whatever seasonings you put on the steak, as well as a generous amount of garlic powder. Taste as you go until it's where you want it. (If you're using Tony's in this recipe, I'd use the regular kind for the steak bites and the No Salt variety for the sauce so your sauce doesn't get way oversalted.)

Keep it going, whisking slowly so it doesn't get a skin on it, until it thickens and darkens slightly in color. You're caramelizing the sugars in the cream in this step, so the more patient you are with it, the better flavor you're gonna get. Let her cook, fam.

Once it nicely coats the back of a spoon, you're done with the sauce. Take the pan off the heat and let it cool so it thickens up into a proper sauce. Then, either toss the steak bites in the sauce or put them over your taters and ladle on the goodness.

Serving directions: Put steak bites on plate. Stick fork into steak bite. Stick fork into mouth. Extract steak bite. Repeat. See you next time on Nowhere's Kountry Kitchen.