Garlic Butter Steak Bites (Printable)

Tender steak cubes cooked with garlicky butter and sautéed mushrooms for a simple, satisfying meal.

# What You Need:

→ Steak & Marinade

01 - 1 1/2 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper

→ Mushrooms

05 - 8 oz cremini or white mushrooms, cleaned and quartered
06 - 1 tbsp olive oil
07 - 1/4 tsp salt

→ Garlic Butter

08 - 4 tbsp unsalted butter
09 - 4 cloves garlic, minced
10 - 1 tbsp fresh parsley, finely chopped
11 - 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
12 - 1 tbsp lemon juice

# How-To:

01 - Pat steak cubes dry with paper towels. Toss with 1 tablespoon olive oil, kosher salt, and freshly ground black pepper. Set aside.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and mushrooms. Season with salt and cook for 4 to 5 minutes, stirring occasionally, until mushrooms are golden and tender. Transfer to a plate.
03 - In the same skillet, add half of the steak cubes in a single layer. Sear undisturbed for 2 minutes, then flip and cook for 1 to 2 minutes until browned and medium-rare. Remove to a plate and repeat with remaining steak cubes.
04 - Reduce heat to medium. Add butter to the skillet and melt. Stir in minced garlic and thyme, cooking for 30 seconds until fragrant.
05 - Return steak bites and mushrooms to the skillet. Toss to coat evenly in the garlic butter for 1 minute. Drizzle with lemon juice and sprinkle with chopped parsley.
06 - Serve immediately, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • Ready in 25 minutes but tastes like you've been cooking all day.
  • The garlic butter is so silky and rich that your family will ask for seconds before you've even sat down.
  • One skillet means less cleanup and more time enjoying the meal.
02 -
  • Pat your steak completely dry before cooking; moisture is the enemy of a golden crust and the difference between restaurant-quality and disappointed silence at the table.
  • Don't flip your steak constantly—let it sit undisturbed so one side gets a proper sear, which develops flavor and texture that moving it around can't achieve.
  • The lemon juice at the end isn't optional; it's what prevents the rich butter from overwhelming your palate and makes you want another bite.
03 -
  • Cut your steak to uniform 1-inch pieces so everything cooks at the same rate and you avoid some bites being rare while others are overdone.
  • Use a cast iron skillet if you have one—it holds heat more evenly and creates a better crust on the steak, plus it looks beautiful when you bring it straight to the table.

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