Garlic Butter Steak Bites (Printer-Friendly)
Tender steak cubes seared with golden mushrooms in a savory garlic butter sauce. Ready in 25 minutes.
# 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
# How to Make It:
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 Advice:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The steak stays impossibly tender while getting that crispy crust everyone fights over
02 -
- Crowding the pan is the fastest way to ruin the crust so take your time and sear in batches
- Letting the pan get properly hot before adding steak makes all the difference between golden brown and gray
03 -
- Let the steak rest at room temperature for 20 minutes before cooking for more even cooking
- A splash of lemon juice right at the end cuts through the richness beautifully