Garlic Butter Steak Bites (Printable)
Juicy steak cubes in garlic butter with sautéed mushrooms. Ready in 30 minutes.
# What You'll Need:
→ Steak
01 - 1 lb sirloin steak or ribeye, cut into 1-inch cubes
02 - ½ tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Mushrooms
04 - 8 oz cremini or white mushrooms, cleaned and quartered
→ Garlic Butter Sauce
05 - 3 tbsp unsalted butter, divided
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, chopped
→ Other
08 - 2 tbsp olive oil
09 - ½ tsp dried thyme (optional)
10 - ½ tsp chili flakes (optional)
# How-to Steps:
01 - Pat steak cubes dry with paper towels, then season evenly with kosher salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 4 to 5 minutes, stirring occasionally, until browned and tender. Remove mushrooms and set aside.
03 - Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. When hot, add steak bites in a single layer, working in batches if needed. Sear without stirring for 2 to 3 minutes, then flip and cook another 2 minutes until browned and cooked to desired doneness.
04 - Add remaining 2 tablespoons butter and minced garlic to the skillet. Stir and cook for 1 minute until fragrant.
05 - Return mushrooms to the skillet. Add chopped parsley, dried thyme, and chili flakes if using. Toss everything to coat evenly with garlic butter sauce.
06 - Plate immediately and garnish with additional parsley if desired.
# Expert Pointers:
01 -
- Ready in thirty minutes flat, which means weeknight dinner that tastes like you spent hours in the kitchen.
- The steak stays tender and juicy because we're not overthinking it, just good searing and restraint.
- Garlic butter makes everything taste intentional and luxurious without requiring special skills or fancy ingredients.
02 -
- Don't move the steak around obsessively in the pan—that's the number one reason people end up with gray, steamed meat instead of a brown crust. Sear, flip once, and walk away.
- Overcrowded pans are the enemy; if your steak cubes are touching each other, you don't have room for them all, so cook in batches and keep the first batch warm on a plate.
03 -
- If you deglaze the pan with a splash of white wine after searing the steak and before adding garlic, you create a more complex sauce that tastes like you spent way more time thinking about this.
- Always taste and adjust seasoning right before serving—the salt levels can shift depending on how much your steak rendered and how vigorously everything reduced.