Garlic Butter Steak Mushrooms (Printer-Friendly)

Juicy steak cubes cooked with mushrooms and garlic butter, delivering rich, savory flavors in minutes.

# What You'll Need:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp freshly ground black pepper

→ Mushrooms

05 - 10 oz cremini or white mushrooms, quartered

→ Garlic Butter Sauce

06 - 3 tbsp unsalted butter
07 - 4 garlic cloves, minced
08 - 1 tbsp fresh parsley, chopped
09 - ½ tsp dried thyme or 1 tsp fresh thyme

→ Optional Garnishes

10 - Lemon wedges

# How to Make It:

01 - Pat steak cubes dry with paper towels and toss with olive oil, salt, and pepper.
02 - Heat a large skillet over medium-high heat. Add steak cubes in a single layer and sear for 2 to 3 minutes until golden brown, turning to brown all sides. Remove from skillet and set aside.
03 - In the same skillet, add mushrooms and cook for 4 to 5 minutes, stirring occasionally, until moisture evaporates and mushrooms turn golden.
04 - Reduce heat to medium. Add butter, minced garlic, thyme, and chopped parsley to the mushrooms. Stir for 1 minute until fragrant.
05 - Return steak bites and any accumulated juices to the skillet. Toss and cook for 1 to 2 minutes until steak is heated through and coated with garlic butter sauce.
06 - Adjust seasoning as needed. Garnish with additional parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • It cooks faster than ordering takeout and tastes twice as good.
  • The garlic butter soaks into every corner and makes even cheap steak shine.
  • You only dirty one pan, which means cleanup is done before you sit down to eat.
02 -
  • Don't skip drying the steak—moisture is the enemy of a good sear and you'll end up with gray, sad meat.
  • Pull the steak out before it's fully cooked through because it'll finish in the garlic butter and you don't want it chewy.
  • If your garlic starts to brown too fast, pull the pan off the heat for a few seconds or it'll turn bitter.
03 -
  • Let your steak sit out for 10 minutes before cooking so it sears evenly instead of staying cold in the middle.
  • Use a cast iron or heavy stainless steel pan—thin pans lose heat too fast and won't give you that crust.
  • Don't move the steak around while it's searing or you'll steam it instead of browning it.

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