Garlic Butter Steak Bites (Printable Version)

Tender steak chunks and mushrooms cooked in garlic butter for a savory, quick-to-make dish.

# What You'll Need:

→ Steak & Marinade

01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Mushrooms

06 - 8 ounces cremini or white mushrooms, quartered
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garlic Butter

10 - 3 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 tablespoon fresh parsley, chopped
13 - 1 teaspoon fresh thyme leaves

# Directions:

01 - Combine steak cubes with 1 tablespoon olive oil, salt, pepper, and smoked paprika in a bowl. Let sit at room temperature while preparing mushrooms.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned mushrooms and cook for 4–5 minutes until golden and tender. Remove from skillet and set aside.
03 - Increase heat to high. Add steak cubes in a single layer, cooking in batches if needed. Sear for 1–2 minutes per side until browned but medium-rare inside. Transfer to a plate.
04 - Reduce heat to medium. Add butter to skillet and melt. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Return steak and mushrooms to skillet. Toss with garlic butter and fresh herbs for 1–2 minutes until well coated and heated through.
06 - Transfer to a serving platter, garnish with additional parsley, and serve immediately.

# Expert Advice:

01 -
  • The garlic butter sauce clings to every bite, turning simple ingredients into something restaurant-worthy
  • Everything happens in one pan in under 25 minutes, but it tastes like you spent hours
02 -
  • Overcrowding the pan with steak creates steam instead of a sear, so work in batches if needed
  • Garlic burns faster than you think, and once it scorches, the whole sauce turns bitter
03 -
  • Add a splash of dry white wine after removing the steak to deglaze the pan, then reduce before adding butter
  • For a dairy-free version, I've found that olive oil works, though the sauce won't be quite as luxurious

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