Garlic Butter Steak Bites with Mushrooms

The smell of searing steak still takes me back to my first apartment kitchen, where I learned that high heat and patience create the most beautiful crust. I was nervous about cooking steak at home, thinking it required restaurant equipment, but these bite-sized pieces changed everything. Now they are my go-to when I want something impressive without the fuss.

Last winter, I made these for a small dinner gathering while snow fell outside. My friend Sarah, who claims she cannot cook anything, hovered over the stove watching the steak develop that gorgeous crust. She texted me the next day saying she made them for her family and they were gone in seconds. That is the kind of recipe worth keeping.

Ingredients

• Sirloin steak: Well-marbled cuts ensure tenderness and rich flavor in every bite
• Cremini mushrooms: Earthier than button mushrooms and hold their shape beautifully
• Unsalted butter: Lets you control the salt level while creating that velvety sauce
• Fresh garlic: Minced right before cooking, nothing beats the aroma of sizzling garlic
• Fresh parsley: Adds brightness and a pop of color against the golden steak

Instructions

Prep your steak:

Pat the cubes completely dry with paper towels, then toss with olive oil, salt, and pepper until evenly coated

Sear the mushrooms:

Heat olive oil in a large skillet over medium-high heat, add mushrooms with a pinch of salt and pepper, cook 4-5 minutes until golden

Crisp the steak:

Crank heat to high, add steak in a single layer without crowding, sear 2-3 minutes while turning to brown all sides

Build the sauce:

Reduce heat to medium, push steak aside, melt butter with garlic in the empty space until fragrant, then combine everything

Finish together:

Return mushrooms to the pan, add parsley, thyme, and red pepper flakes, toss for 1-2 minutes until coated and heated through

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These became a regular at our monthly game nights, mostly because they disappear faster than I can plate them. Something about bite-sized food makes everything feel more festive, like an impromptu party on a Tuesday.

Choosing the Right Cut

Sirloin offers the best balance of tenderness and value, but ribeye works beautifully if you want extra richness. The key is looking for good marbling throughout the meat, those white streaks of fat melt during cooking and keep each bite juicy.

Make-Ahead Magic

You can cube the steak and slice the mushrooms up to a day ahead, storing them separately in the refrigerator. This makes the actual cooking feel effortless, especially helpful when entertaining or managing a busy weeknight schedule.

Serving Suggestions

Creamy mashed potatoes soak up that garlic butter like nothing else. For a lighter option, try them over cauliflower rice or alongside a crisp green salad with vinaigrette. Crusty bread is non-negotiable in my house.

• Let the steak rest for 2 minutes before serving for maximum juiciness
• A squeeze of fresh lemon right before serving cuts through the richness
• Double the recipe if cooking for a crowd, they will go fast

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Simple, satisfying, and ready in under 30 minutes. Sometimes the best recipes are the ones that let quality ingredients shine.

Recipe FAQs

→ What cut of steak works best for bites?

Sirloin is ideal for its balance of tenderness and flavor. Ribeye also works beautifully due to its marbling. Cut the steak into uniform 1-inch cubes for even cooking.

→ Can I prepare this ahead of time?

You can cube the steak and quarter the mushrooms up to 24 hours in advance. Store them separately in the refrigerator. The dish is best cooked just before serving for optimal texture and flavor.

→ How do I know when the steak is done?

Steak bites cook quickly. Sear for 2-3 minutes total, turning to brown all sides. For medium-rare, the internal temperature should reach 130-135°F. Remember they'll continue cooking slightly after removal from heat.

→ What sides pair well with this dish?

Mashed potatoes, crusty bread for soaking up the garlic butter, or cauliflower rice for a low-carb option. Roasted vegetables or a simple green salad also complement the rich flavors beautifully.

→ Can I make this dairy-free?

Substitute the butter with olive oil or your favorite dairy-free butter alternative. The garlic and herbs will still infuse plenty of flavor into the steak and mushrooms.

→ Should I wash the mushrooms before cooking?

Avoid washing mushrooms as they absorb water and become soggy. Instead, wipe them clean with a damp paper towel or brush off any dirt with a soft mushroom brush before quartering.