Garlic Butter Steak Bites (Printable Version)

Seared steak cubes combined with garlic butter and mushrooms for a savory, tender main course.

# What You’ll 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

# Directions:

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 sauté for 4 to 5 minutes, stirring occasionally, until golden and tender. Transfer mushrooms to a plate.
03 - In the same skillet, add half of the steak cubes in a single layer. Sear undisturbed for 2 minutes, flip and cook an additional 1 to 2 minutes until browned but medium-rare. Remove to a plate and repeat with remaining steak cubes.
04 - Reduce heat to medium. Add butter to the skillet; once melted, add minced garlic and thyme. Cook for 30 seconds until fragrant.
05 - Return steak bites and mushrooms to the skillet. Toss to coat evenly in the garlic butter for one minute. Drizzle with lemon juice and sprinkle with fresh parsley.
06 - Serve immediately, garnished with additional parsley if desired.

# Top Tips:

01 -
  • It tastes like you spent hours cooking when you actually spent fifteen minutes in the kitchen.
  • Tender, buttery steak bites that don't require fancy cuts or complicated techniques.
  • Mushrooms absorb all that garlic flavor and become something completely different than they started.
02 -
  • Dry steak equals crust; wet steak equals regret—that paper towel step is worth the extra thirty seconds.
  • Lemon juice at the very end is non-negotiable; it's what prevents the whole thing from tasting heavy and makes you want another bite.
03 -
  • If you have time, let steak cubes sit at room temperature for fifteen minutes before searing—they cook more evenly that way.
  • Save those mushroom trimmings and stems for stock; they're too flavorful to waste.

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