Garlic Butter Steak Bites (Printable Version)
Juicy steak bites in garlic butter with sautéed mushrooms, ready in 30 minutes.
# What You'll Need:
→ Steak
01 - 1 lb sirloin or ribeye steak, cut into 1-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 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 - 1/2 tsp dried thyme (optional)
10 - 1/2 tsp chili flakes (optional)
# How to Make It:
01 - Pat steak cubes dry with paper towels and season evenly with salt and pepper.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 4 to 5 minutes, stirring occasionally, until browned and tender. Remove mushrooms and set aside.
03 - Add 1 tbsp olive oil and 1 tbsp butter to the same skillet. When hot, add steak bites in a single layer, cooking in batches if necessary to avoid overcrowding. Sear without stirring for 2 to 3 minutes, then flip and cook an additional 2 minutes until browned and cooked to desired doneness.
04 - Stir in remaining butter and garlic. Cook for 1 minute until fragrant.
05 - Return mushrooms to skillet. Add parsley, thyme, and chili flakes if using. Toss to coat everything evenly with garlic butter.
06 - Serve immediately, garnished with additional parsley if desired.
# Expert Tips:
01 -
- It's ready in 30 minutes flat, which means weeknight dinner that feels fancy without the fuss.
- The garlic butter sauce does all the heavy lifting—tender steak and meaty mushrooms practically melt together.
- Naturally gluten-free and low-carb, so it works whether you're being intentional about your choices or just hungry.
02 -
- Don't overcrowd the pan when searing steak—if your pieces are touching closely, they'll steam instead of sear, and you'll lose that crucial crust.
- The garlic can burn quickly once the butter is melted, so keep the heat at medium or lower once you add it, and have all your ingredients prepped and ready.
03 -
- Keep your steak cubes roughly the same size so they cook evenly and finish at the same time.
- Room-temperature steak cooks more evenly than cold steak straight from the fridge, so take it out 10 minutes before you start cooking.