Garlic Butter Steak Bites with Mushrooms (Printer-friendly)
Tender steak bites seared with mushrooms in rich garlic butter sauce. Ready in 25 minutes.
# What you'll need:
→ Steak & Marinade
01 - 1 1/2 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
→ Mushrooms
05 - 8 oz cremini or button mushrooms, quartered
06 - 1 tbsp olive oil
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Garlic Butter Sauce
09 - 3 tbsp unsalted butter
10 - 4 cloves garlic, minced
11 - 1 tbsp fresh parsley, chopped
12 - 1 tsp fresh thyme leaves
13 - 1/2 tsp crushed red pepper flakes
# Method:
01 - Pat steak cubes dry with paper towels. Toss with olive oil, salt, and pepper in a bowl. Set aside.
02 - Heat olive oil in large skillet over medium-high heat. Add mushrooms, season with salt and pepper, sauté 4-5 minutes until golden and tender. Transfer to plate.
03 - Increase heat to high. Add steak cubes in single layer, cook in batches if needed. Sear 2-3 minutes, turning to brown all sides. Avoid overcrowding pan.
04 - Reduce heat to medium. Push steak to side. Add butter and garlic to empty space. Sauté garlic 30 seconds until fragrant, then combine with steak.
05 - Return mushrooms to pan. Add parsley, thyme, and red pepper flakes. Toss together 1-2 minutes to coat in garlic butter and heat through.
06 - Remove from heat. Garnish with extra parsley and serve immediately.
# Expert Tips:
01 -
- Everything cooks in one skillet, meaning less cleanup and more flavor
- The garlic butter sauce creates a restaurant-quality finish in minutes
- Perfect for sharing, yet surprisingly simple for a weeknight
02 -
- Damp steak will steam instead of sear, so take extra time patting it dry
- Overcrowding the pan drops the temperature and ruins the crust, cook in batches if needed
- Garlic burns quickly, so keep it moving once it hits the hot butter
03 -
- Cast iron retains heat beautifully and creates the best sear
- Room temperature steak cooks more evenly, so take it out 20 minutes before cooking
- The butter should sizzle gently, not brown, when you add the garlic