Garlic Butter Steak Bites (Printable)
Tender seared steak bites combined with sautéed mushrooms in a rich garlic butter sauce for an easy, flavorful dish.
# What You'll Need:
→ Steak & Marinade
01 - 1 1/2 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
→ Mushrooms
05 - 8 oz cremini or button mushrooms, quartered
06 - 1 tbsp olive oil
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Garlic Butter Sauce
09 - 3 tbsp unsalted butter
10 - 4 cloves garlic, minced
11 - 1 tbsp fresh parsley, chopped
12 - 1 tsp fresh thyme leaves
13 - 1/2 tsp crushed red pepper flakes
# Directions:
01 - Pat the steak cubes dry with paper towels. In a bowl, toss them with 1 tbsp olive oil, salt, and pepper. Set aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and sauté for 4–5 minutes until golden and tender. Transfer mushrooms to a plate and set aside.
03 - Increase heat to high. Add the steak cubes in a single layer, working in batches if needed. Sear for 2–3 minutes, turning to brown all sides. Do not overcrowd the pan.
04 - Reduce heat to medium. Push steak bites to one side of the skillet. Add butter and garlic to the empty side. Sauté garlic for 30 seconds until fragrant, then stir to combine with steak.
05 - Return mushrooms to the pan. Add parsley, thyme, and red pepper flakes. Toss everything together for 1–2 minutes to coat in the garlic butter and heat through.
06 - Remove from heat. Garnish with extra parsley and serve immediately.
# Expert Tips:
01 -
- Everything happens in one pan, which means maximum flavor and minimum cleanup
- The garlic butter sauce clings to every single crevice of the steak and mushrooms
- Ready in under 30 minutes but tastes like something from a steakhouse
02 -
- Overcrowding the pan will steam the steak instead of searing it, so work in batches if needed
- Letting the pan get properly hot between additions makes all the difference in developing that crust
03 -
- Room temperature steak sears more evenly than cold from the fridge
- Dry the meat thoroughly before seasoning or you will steam instead of crisp