Garlic Butter Steak Bites (Print)
Juicy steak bites combined with garlic butter and mushrooms, perfect for a simple weeknight meal.
# What You Need:
→ Steak & Marinade
01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 0.5 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper
→ Mushrooms
05 - 8 oz cremini or white mushrooms, cleaned and quartered
06 - 1 tbsp olive oil
07 - 0.25 tsp salt
→ Garlic Butter
08 - 4 tbsp unsalted butter
09 - 4 cloves garlic, minced
10 - 1 tbsp fresh parsley, finely chopped
11 - 0.5 tsp dried thyme or 1 tsp fresh thyme leaves
12 - 1 tbsp lemon juice
# How to Make:
01 - Pat steak cubes dry using paper towels. Toss with 1 tablespoon olive oil, kosher salt, and black pepper. Set aside.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and mushrooms. Season with salt and sauté for 4-5 minutes until golden and tender, stirring occasionally. Transfer mushrooms to a plate.
03 - In the same skillet, add half the steak cubes in a single layer. Sear undisturbed for 2 minutes, then flip and cook 1-2 minutes until browned and medium-rare. Remove to a plate. Repeat with remaining steak cubes.
04 - Reduce heat to medium. Add butter to the skillet. When melted, add garlic and thyme, cooking for 30 seconds until fragrant.
05 - Return steak bites and mushrooms to skillet. Toss to coat evenly in garlic butter for 1 minute. Drizzle lemon juice over and sprinkle with parsley.
06 - Serve immediately, garnished with additional parsley if desired.
# Expert Advice:
01 -
- Ready in under 30 minutes but tastes like you spent the whole evening cooking.
- Those mushrooms soak up every bit of garlicky butter, making them almost as good as the steak itself.
- No fussy plating required—just serve it straight from the skillet and watch people dig in.
02 -
- Don't skip patting the steak dry—moisture is the enemy of a good crust, and you'll notice the difference immediately.
- If your steak cubes are sticking to the pan before they're fully seared, they're not ready to flip; let them cook undisturbed until they release naturally.
03 -
- If you want even deeper flavor, let your cubed steak sit in olive oil and minced garlic for 30 minutes before cooking—the flavors have time to get friendly with each other.
- Finish the dish with a tiny pinch of fleur de sel on top instead of regular salt; it adds texture and a moment of brightness that changes everything.