Garlic Butter Steak Mushrooms

I threw this together on a Tuesday when I had twenty minutes and zero ideas. The steak was sitting in the fridge, the mushrooms were getting soft, and I just started cutting and heating the pan. What came out tasted like I'd been planning it all week.

The first time I made this for my brother, he looked up mid-bite and asked if I'd gone to culinary school. I hadn't—I'd just learned that high heat and good butter fix almost anything. He finished his plate before I'd even started mine.

Ingredients

• Sirloin steak: Cut it into even cubes so they cook at the same rate, and dry them well or they'll steam instead of sear.
• Olive oil: Just enough to coat the meat and help the crust form without burning.
• Salt and black pepper: Season boldly—steak needs it, and most of the seasoning stays in the pan anyway.
• Cremini or white mushrooms: Quarter them so they have flat sides to caramelize, and don't crowd the pan or they'll sweat.
• Unsalted butter: This is where the magic happens, melting into garlic and thyme and clinging to everything.
• Garlic cloves: Mince them fresh right before you add them so the flavor stays sharp and bright.
• Fresh parsley and thyme: They smell like a restaurant kitchen and taste like you care.
• Lemon wedges: A squeeze at the end cuts through the richness and wakes everything up.

Instructions

Prep the steak:

Pat those cubes completely dry with paper towels, then toss them with olive oil, salt, and pepper. Wet steak won't brown, it'll just sit there and disappoint you.

Sear the steak:

Get your skillet screaming hot over medium-high heat, then lay the steak in one layer without touching. Let it sit for 2 to 3 minutes per side until it's golden and crusty, then pull it out and set it aside.

Cook the mushrooms:

Toss the mushrooms into the same hot pan and let them cook undisturbed for 4 to 5 minutes. They'll release water, then start to brown and smell earthy and sweet.

Make the garlic butter:

Turn the heat down to medium, drop in the butter, garlic, thyme, and parsley, and stir for about a minute. The garlic should sizzle and smell like heaven, not burn.

Toss it all together:

Add the steak and any juices back into the pan and stir everything around for 1 to 2 minutes. Every piece should be slicked with butter and garlic.

Taste and serve:

Adjust the salt if you need to, pile it onto plates, and finish with more parsley and a wedge of lemon on the side.

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One night I served this with nothing but crusty bread and my friend wiped her plate clean with the last piece, soaking up every drop of garlic butter. She said it felt like eating at a bistro, and I didn't tell her it took me less time than folding laundry.

What to Serve It With

I usually pile this over mashed potatoes or buttered egg noodles so nothing goes to waste. Sometimes I'll throw together a quick arugula salad with lemon and parmesan, or just toast some good bread and call it dinner. It's rich enough that you don't need much else.

How to Store and Reheat

Leftovers keep in the fridge for up to three days in a sealed container. Reheat gently in a skillet over low heat with a splash of broth or water so the steak doesn't toughen up. The microwave works in a pinch, but it won't be as tender.

Ways to Switch It Up

If you want to stretch it further, toss in some halved cherry tomatoes or spinach at the end. A splash of white wine or beef broth in with the mushrooms adds another layer of flavor. You can also swap sirloin for ribeye or tenderloin if you're feeling fancy, or use chicken thighs if steak isn't your thing.

• Add a pinch of red pepper flakes for a little kick.
• Swap thyme for rosemary or oregano depending on what you have.
• Serve it over rice, polenta, or even zucchini noodles for a lighter meal.

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This is the kind of dish that makes you look like you know what you're doing, even if you're winging it. Keep the heat high, the butter generous, and don't overthink it.

Your Recipe Questions Answered

→ What cut of steak is best for this dish?

Sirloin steak cubes work well due to their tenderness and flavor. Alternatively, ribeye or tenderloin can add extra richness.

→ Can I use other types of mushrooms?

Yes, cremini or white mushrooms are ideal, but shiitake or button mushrooms can also be used for varied texture and taste.

→ How do I prevent the steak from overcooking?

Cook steak cubes quickly over medium-high heat, searing all sides for 2–3 minutes, to keep them tender and juicy.

→ Is it possible to make this dish dairy-free?

Yes, substitute the butter with a plant-based alternative to keep the rich flavor while avoiding dairy.

→ What sides pair well with this dish?

Crusty bread, mashed potatoes, or a fresh green salad complement the savory flavors nicely.