Garlic Butter Steak Bites (Printable)

Tender steak bites with golden mushrooms in a rich garlic butter sauce, perfect for a quick meal.

# What You Need:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper

→ Mushrooms

05 - 10 oz cremini or white mushrooms, quartered

→ Garlic Butter Sauce

06 - 3 tablespoons unsalted butter
07 - 4 garlic cloves, minced
08 - 1 tablespoon fresh parsley, chopped
09 - ½ teaspoon dried thyme or 1 teaspoon fresh thyme

→ Optional Garnishes

10 - Lemon wedges

# Steps:

01 - Pat steak cubes dry with paper towels. Toss with olive oil, salt, and pepper to coat evenly.
02 - Heat a large skillet over medium-high heat until hot. Place steak cubes in a single layer and sear for 2 to 3 minutes until golden brown on all sides. Remove and set aside.
03 - Add mushrooms to the same skillet and cook for 4 to 5 minutes, stirring occasionally until they release moisture and turn golden.
04 - Reduce heat to medium. Stir in butter, minced garlic, thyme, and parsley. Cook for 1 minute until fragrant.
05 - Return steak cubes and any collected juices to the skillet. Toss for 1 to 2 minutes until steak is heated through and coated with garlic butter sauce.
06 - Adjust seasoning to taste. Garnish with additional parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Ready in 25 minutes but tastes like you spent way more time on it.
  • Those crispy, caramelized mushrooms are honestly the best part—they soak up the garlic butter like little flavor sponges.
  • It's naturally gluten-free and low-carb, so you can serve it to basically anyone without extra fussing.
02 -
  • Don't skip patting the steak dry—I learned this the hard way when wet steak steamed instead of seared, and the whole thing was a soggy disappointment.
  • Crowding the pan is the other culprit; if you're cooking for more than 4 people, work in batches instead of forcing all the steak in at once and watching it stew.
03 -
  • Use a cast-iron skillet if you have one—it holds heat better and gives you that perfect browning on the steak that's harder to achieve in other pans.
  • Don't be shy with the garlic; it mellows as it cooks in the butter, so what seems like a lot ends up being just right.

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