Garlic Butter Steak with Mushrooms

The smell of searing steak hitting a hot skillet still takes me back to my first apartment, where the smoke alarm was basically a dinner companion. I made these steak bites on a Tuesday night after a brutal day at work, just wanting something that felt indulgent but wouldn't take forever. That first bite, with the crispy exterior and that garlic butter clinging to every surface, made me forget everything else.

My brother-in-law once hovered over the stove watching me make these, asking why I didn't just throw everything in the pan at once. I explained that the mushrooms need their own moment to get golden and caramelized, otherwise they just steam in the steak's juices. Now he sends me photos every time he makes them, bragging about his mushroom-searing technique like he discovered fire.

Ingredients

• Sirloin steak: I've learned that well-marbled cuts make all the difference here, and cutting against the grain into 1-inch cubes gives you that perfect tender bite every time
• Cremini mushrooms: These develop such a beautiful golden color when they have space to sear, and their earthy flavor balances the rich garlic butter perfectly
• Unsalted butter: Using unsalted lets you control the seasoning, and it creates that velvety sauce that clings to every single steak bite
• Fresh garlic: Minced right into the hot butter, it becomes aromatic and mellow, never harsh or bitter like pre-minced can be
• Fresh parsley: This isn't just garnish, it adds this bright, fresh contrast that cuts through all that rich butter

Instructions

Prep the steak:

Pat those cubes completely dry with paper towels, then toss them with olive oil, salt, and pepper until evenly coated

Sear the mushrooms first:

Heat olive oil in your large skillet over medium-high heat, add those quartered mushrooms with their seasoning, and let them cook undisturbed for 4-5 minutes until they're golden and tender

Crank up the heat for steak:

Turn the heat to high, add your steak cubes in a single layer, and let them sear for 2-3 minutes, turning until they're beautifully browned on all sides

Make the garlic butter magic:

Push the steak to one side, drop in your butter and minced garlic, let it sizzle for 30 seconds until fragrant, then stir everything together

Bring it all together:

Toss those golden mushrooms back into the pan, add your parsley, thyme, and red pepper flakes, and let everything mingle for 1-2 minutes in that buttery sauce

Pin It

These became my go-to for dinner parties after I served them at a potluck and watched them disappear in minutes. There's something about steak bites that feels so communal and satisfying, like you're treating everyone to something special without spending hours in the kitchen.

Choosing the Right Cut

I've experimented with everything from ribeye to flank, and sirloin consistently gives the best balance of flavor and tenderness for this preparation. The marbling melts into the meat as it sears, keeping each bite incredibly juicy without making the sauce too greasy.

Getting That Perfect Sear

The secret is patience and heat, I've learned the hard way that moving the steak around too much prevents that gorgeous crust from forming. Let each side make contact with the hot pan undisturbed, and listen for that satisfying sizzle that tells you something delicious is happening.

Serving Suggestions

Sometimes I serve these over creamy mashed potatoes and let that garlic butter sauce work double duty. Other nights, especially when I'm watching carbs, cauliflower rice soaks up all those flavorful juices beautifully and feels just as satisfying.

• A crusty baguette for sopping up extra sauce
• A simple green salad with bright vinaigrette
• Robust red wine like Cabernet Sauvignon

Pin It

These steak bites have saved countless weeknights when I wanted something that felt special but didn't have the energy for anything complicated.

Recipe Questions

→ What cut of steak works best?

Sirloin is an excellent choice for balance of flavor and tenderness. Ribeye offers more marbling for extra richness, while tenderloin provides the most melt-in-your-mouth texture. Cut any well-marbled steak into uniform 1-inch cubes for even cooking.

→ Can I make this ahead?

While best enjoyed fresh, you can prep the components in advance. Cut the steak and season up to 4 hours before cooking. Clean and quarter the mushrooms ahead of time. Store everything separately in the refrigerator and cook just before serving for optimal texture.

→ How do I get a good sear?

Pat the steak cubes thoroughly dry with paper towels before seasoning. Use a heavy skillet over high heat and add oil just before cooking. Don't overcrowd the pan—work in batches if necessary. Let the steak develop a golden crust before turning.

→ What can I serve with steak bites?

Mashed potatoes, roasted vegetables, or crusty bread make classic sides. For low-carb options, try cauliflower rice, zucchini noodles, or a simple green salad. The garlic butter sauce pairs beautifully with almost any starch or vegetable.

→ Can I use other mushrooms?

Cremini and button mushrooms work perfectly, but feel free to experiment. Shiitake adds meaty texture, portobello offers rich flavor, and oyster mushrooms provide delicate tendrils. Mix varieties for more complex flavor and visual appeal.

→ How spicy is this dish?

The red pepper flakes are optional and add mild warmth when included. Without them, the dish focuses purely on savory garlic and herb flavors. Adjust the amount to your preference or omit entirely for a family-friendly version.