Cowboy Butter Steak Biteswith Roasted Garlic Mashed Potatoes and Caramelized Onions

Preheat the oven to 400°F (400°F).

Place the cubed potatoes on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 20‑25 minutes, turning halfway, until golden and tender.

While the potatoes roast, heat a large stainless‑steel skillet over medium‑high heat; add the remaining 1 tbsp olive oil.

Add the sliced onion to the skillet, season lightly, and cook, stirring occasionally, for 12‑15 minutes until deep caramelized; set aside and keep warm.

In a small saucepan over low heat, melt the butter for the cowboy butter.

Stir in paprika, cayenne pepper, chilli flakes, crushed garlic, Dijon mustard, chopped chives, chopped parsley, lemon zest and juice, salt, and black pepper; whisk until smooth, then remove from heat and keep at room temperature.

Season the ribeye bite‑sized pieces generously with salt and black pepper.

Increase the skillet heat to high, add a little extra oil if needed, and sear the steak bites in batches, cooking 1‑2 minutes per side until browned but still pink inside; do not overcrowd the pan.

Immediately toss the hot steak bites in the prepared cowboy butter, ensuring each piece is evenly coated.

While the steak rests for 2 minutes, warm the roasted potatoes and caramelized onions.

To finish the mashed potatoes, transfer the roasted potatoes to a pot, add the roasted garlic cloves (optional), mash with heavy cream, milk, a pinch of salt, and a dab of butter until smooth and creamy.

Plate the creamy mashed potatoes, top with caramelized onions, and arrange the butter‑coated steak bites on top.

Garnish with an extra sprinkle of chopped chives or parsley if desired, and serve immediately.