Garlic Butter Steak Bites

There's something about the sizzle of steak hitting a hot skillet that stops you mid-conversation. One Tuesday evening, I had maybe thirty minutes before guests arrived, and I remembered having sirloin in the freezer and a handful of mushrooms going soft in the crisper. That combination of urgency and what felt like slim pickings turned into one of my most-requested dishes. The garlic butter did the heavy lifting, coating everything in that golden, garlicky richness that makes people ask for seconds without thinking about it.

I made this for my sister's birthday dinner last spring, served it on small plates as a first course, and watched her close her eyes after the first bite. She asked me to teach her how to do it, so we cooked it together the next afternoon with her terrible kitchen lighting and that one burner that runs hot. By the end, she understood that the real secret wasn't in the ingredients—it was in not moving the steak around too much and listening for that crispy brown crust.

Ingredients

• Sirloin steak or ribeye, 1 lb cut into 1-inch cubes: Choose whatever cut you'd enjoy eating whole; the size of the cubes matters more than the specific cut because it determines how quickly they cook through without burning.
• Kosher salt and freshly ground black pepper, 1/2 tsp each: Don't skip the grinding step—pre-ground pepper tastes dusty and flat compared to what comes fresh from the mill.
• Cremini or white mushrooms, 8 oz cleaned and quartered: Cremini mushrooms have more flavor and color than white ones, but either works; the key is cutting them all roughly the same size so they cook evenly.
• Unsalted butter, 3 tbsp divided: Using unsalted gives you control over salt levels, and the butter needs to stay separate until the very end when it becomes the sauce.
• Garlic, 4 cloves minced: Mince it by hand or with a knife; a garlic press creates paste that burns more easily in hot butter.
• Fresh parsley, 1 tbsp chopped: Fresh parsley tastes bright and green at the end; dried parsley tastes like sad lawn clippings, so don't use it here.
• Olive oil, 2 tbsp: Use regular olive oil, not extra virgin, because the high heat would waste the expensive stuff's flavor.
• Dried thyme and chili flakes, 1/2 tsp each optional: Thyme adds earthiness if you like it, and chili flakes add heat without making things spicy in a one-note way.

Instructions

Dry your steak:

Pat the cubes thoroughly with paper towels until they feel dry to the touch. Wet steak steams instead of searing, which means you lose that caramelized crust that makes this dish taste expensive.

Season and set aside:

Toss the dried cubes with salt and pepper, coating all sides evenly. This step takes two minutes and sets you up for success.

Sauté the mushrooms first:

Heat 1 tbsp olive oil in a large skillet over medium-high heat, then add the mushrooms in a single layer. Let them sit undisturbed for a couple of minutes before stirring; this creates browning and flavor instead of them just releasing water and steaming themselves.

Brown and set aside:

Stir occasionally until the mushrooms are golden and tender, about 4–5 minutes total. Transfer to a clean plate and don't rinse that skillet—those browned bits are flavor.

Sear the steak properly:

Add 1 tbsp olive oil and 1 tbsp butter to the same skillet over medium-high heat. Once the butter foams, add steak cubes in a single layer (work in batches if they're crowded because crowded pan means steam, not sear). Leave them alone for 2–3 minutes until the bottoms are dark brown, then flip each piece and cook the other side for about 2 minutes until cooked to your preference.

Make the garlic butter sauce:

Add the remaining 2 tbsp butter and the minced garlic to the hot pan with the steak. Stir for exactly 1 minute—you want the garlic fragrant but not brown, which tastes bitter. You'll smell when it's right.

Bring it all together:

Return the mushrooms to the skillet and add parsley, thyme, and chili flakes if using. Toss everything together so the butter coats every piece, then taste and adjust seasoning if needed.

Serve immediately:

Plate while everything is still hot and the butter is glossy, using a spoon to drizzle the extra sauce over the top.

Save

I think the moment this dish became more than just dinner was when my neighbor's kid asked for the recipe after trying it. At eight years old, he wasn't interested in most home-cooked food, but something about the combination of tender steak and buttery mushrooms made him sit still and actually eat vegetables. His mom said he started requesting it, and somehow that made me prouder than any adult compliment could.

Why This Works So Well

The magic here is texture and contrast—crispy browned steak against soft mushrooms, all bound together by rich garlic butter that ties everything into one cohesive bite. Nothing in this dish is complicated, but each component gets its own moment of attention, which is what separates this from throwing everything into a pan at once. The garlic butter isn't overpowering; it's more like a silky vehicle that makes you notice how good the steak and mushrooms are on their own.

How to Serve This

I've served this three different ways depending on mood and who's eating. As a main dish with crusty bread to soak up the sauce, it feeds four people generously and feels substantial without being heavy. Spooned over creamy mashed potatoes turns it into comfort food that still feels restaurant-quality. And as an appetizer plated on small dishes with toothpicks, it disappears in minutes and always impresses.

Variations and Substitutions

I've tried this with tenderloin when sirloin felt too expensive that week, and it's actually better—more tender, cooks slightly faster. New York strip works beautifully too if you like a bit more marbling and flavor. Some nights I add a splash of dry white wine after searing the steak, letting it bubble down before adding the garlic butter, which adds brightness and depth if you have wine open already.

• Swap cremini mushrooms for oyster or shiitake if you find them at the market; they'll cook slightly faster and have more pronounced flavor.
• A tiny pinch of smoked paprika instead of chili flakes adds depth without heat if you prefer.
• Finish with a squeeze of lemon juice right before serving for subtle brightness that makes the garlic taste even better.

Save

This is the kind of dish that made me realize you don't need hours or a long ingredient list to cook something people actually want to eat. It's weeknight dinner that tastes like you tried, without the stress of actually trying too hard.

Recipe FAQs

→ What cut of steak is best?

Sirloin or ribeye are ideal choices because they offer great tenderness and flavor when seared quickly.

→ Can I use different mushrooms?

Yes, button mushrooms or sliced portobellos work perfectly as substitutes for cremini mushrooms.

→ How do I prevent the steak from being tough?

Pat the cubes dry before seasoning and avoid overcrowding the pan to ensure proper searing.

→ Is it possible to make this spicy?

Yes, add the optional chili flakes to the garlic butter sauce or increase the amount to your taste.

→ What are good serving suggestions?

These bites pair well with mashed potatoes, crusty bread for soaking up sauce, or a fresh green salad.

→ Can I add white wine?

Yes, deglaze the pan with a splash of white wine before adding the garlic to add depth to the sauce.