Garlic Butter Steak Bites

The smell of garlic hitting hot butter still stops me in my tracks every time. My roommate used to make these steak bites during our Friday night movie marathons, and I'd hover by the stove until she'd toss me a sample bite straight from the pan. Now they're my go-to when I want something that feels fancy but takes less than 30 minutes.

Last winter my brother came over after a terrible week at work and I threw these together at the last minute. He took one bite, closed his eyes, and said this was exactly what he needed. Sometimes food is just comfort wrapped in garlic butter.

Ingredients

• 1 1/2 lbs sirloin steak: Cutting it into cubes means more surface area gets that gorgeous sear and the meat stays incredibly tender
• 8 oz cremini mushrooms: They develop a meaty depth when seared properly and absorb all that garlicky butter goodness
• 3 tbsp unsalted butter: This creates the rich sauce that ties everything together
• 4 cloves garlic: Fresh minced garlic beats anything from a jar any day of the week
• 1 tbsp fresh parsley: Adds a bright pop of color and freshness against the rich butter
• 1 tsp fresh thyme: Optional but adds an earthy layer that really rounds out the flavors

Instructions

Prep the steak:

Pat those cubes completely dry with paper towels then toss them with olive oil salt and pepper in a bowl

Sear the mushrooms:

Heat olive oil in your skillet over medium-high heat and cook the mushrooms 4 to 5 minutes until they are golden and tender then set them aside on a plate

Sear the steak bites:

Crank the heat to high and add steak in a single layer working in batches if needed so the pan does not get crowded

Make the garlic butter:

Push steak to one side reduce heat to medium and melt butter with garlic in the empty space for 30 seconds until fragrant

Combine everything:

Toss the mushrooms back in add parsley thyme and red pepper flakes and cook 1 to 2 minutes until everything is coated and heated through

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These became my signature dish for impromptu dinner parties. People always think I spent way more time and effort than I actually did.

Choosing The Right Cut

I have learned that sirloin or ribeye work best here because they have enough marbling to stay tender during high-heat cooking. Leaner cuts can turn tough and chewy which is not what you want in a quick bite-sized dish.

Getting The Perfect Sear

Listen for that sizzle when the steak hits the pan. That sound means the temperature is right and you will get that gorgeous caramelized crust on all sides. Do not be afraid to let the pan get smoking hot before you start.

Serving Ideas

Sometimes I serve these over mashed cauliflower to keep it low-carb but crusty bread for soaking up the extra sauce is never a bad idea. They also make incredible steak and eggs the next morning.

• Try them alongside a simple arugula salad with lemon vinaigrette
• Mashed potatoes or cauliflower rice work perfectly to soak up that garlic butter
• A bold red wine like Cabernet really stands up to the rich flavors

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Hope these become your new favorite weeknight luxury.

Recipe Questions & Answers

→ What cut of steak works best for this dish?

Sirloin or ribeye with good marbling are ideal for tender, juicy bites that sear well.

→ How do I prevent the steak from steaming instead of searing?

Make sure to dry the steak cubes thoroughly and avoid overcrowding the pan to allow proper browning.

→ Can I use other types of mushrooms?

Yes, cremini or button mushrooms work best, but shiitake or portobello can add unique flavors.

→ Is it necessary to add herbs like parsley and thyme?

Fresh herbs enhance the flavor, but thyme can be omitted if unavailable; parsley adds a fresh finish.

→ What sides complement this dish well?

Mashed potatoes, crusty bread, or cauliflower rice pair nicely to soak up the garlic butter sauce.