Garlic Butter Steak Bites (Printable)

Savor tender steak cubes and mushrooms tossed in a rich garlic butter sauce.

# What You Need:

→ Steak

01 - 1 lb sirloin steak or ribeye, 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:

01 - Pat the steak cubes dry with paper towels. Season evenly with salt and pepper.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 4–5 minutes, stirring occasionally, until browned and tender. Remove mushrooms from the skillet and set aside.
03 - In the same skillet, add 1 tbsp olive oil and 1 tbsp butter. Once hot, add the steak bites in a single layer, cooking in batches if necessary to avoid overcrowding. Sear for 2–3 minutes without stirring, then flip and cook for another 2 minutes until browned and cooked to your desired doneness.
04 - Add remaining butter and garlic to the pan. Stir and cook for 1 minute until fragrant.
05 - Return mushrooms to the skillet. Add parsley, thyme, and chili flakes if using. Toss everything together to coat with the garlic butter. Serve immediately, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • Ready in under 30 minutes with restaurant-quality results that make you feel like a show-off cook.
  • The garlic butter creates this silky, deeply savory sauce that turns simple steak into something craveable.
  • Works perfectly as a weeknight dinner or an impressive appetizer that nobody expects to be this easy.
02 -
  • Do not move your steak around while it's searing—I learned this the hard way by constantly fiddling, and it steams instead of browning. Let it sit and be patient.
  • Using a skillet that's genuinely hot makes the difference between soggy meat and gorgeous caramelization; if the pan isn't hot enough, your food will stew rather than sear.
03 -
  • A splash of white wine deglazes the pan after searing and adds another layer of depth before you add the garlic and butter—it's a restaurant trick that feels fancy but takes ten seconds.
  • If you want more sauce, double the butter and garlic amounts; I learned this after scraping the pan clean one too many times.

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