Garlic Butter Steak with Mushrooms (Printable Version)

Tender steak cubes and golden mushrooms in a savory garlic butter sauce, ready in just 25 minutes.

# What You Need:

→ Steak & Marinade

01 - 1 1/2 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ Mushrooms

05 - 8 oz cremini or button mushrooms, quartered
06 - 1 tbsp olive oil
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper

→ Garlic Butter Sauce

09 - 3 tbsp unsalted butter
10 - 4 cloves garlic, minced
11 - 1 tbsp fresh parsley, chopped
12 - 1 tsp fresh thyme leaves
13 - 1/2 tsp crushed red pepper flakes

# How-To:

01 - Pat the steak cubes dry with paper towels. In a bowl, toss them with 1 tbsp olive oil, salt, and pepper. Set aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and sauté for 4–5 minutes until golden and tender. Transfer mushrooms to a plate and set aside.
03 - Increase heat to high. Add the steak cubes in a single layer (work in batches if needed). Sear for 2–3 minutes, turning to brown all sides. Do not overcrowd the pan.
04 - Reduce heat to medium. Push steak bites to one side of the skillet. Add butter and garlic to the empty side. Sauté garlic for 30 seconds until fragrant, then stir to combine with steak.
05 - Return mushrooms to the pan. Add parsley, thyme, and red pepper flakes. Toss everything together for 1–2 minutes to coat in the garlic butter and heat through.
06 - Remove from heat. Garnish with extra parsley and serve immediately.

# Expert Tips:

01 -
  • Restaurant-quality results in under 30 minutes with zero fancy techniques required
  • The garlic butter sauce creates this incredibly rich coating that makes everything taste better
02 -
  • Overcrowding the pan is the death of a good sear, so work in batches if your steak cubes are touching too much
  • Letting the steak rest for even 5 minutes after cooking makes a huge difference in how juicy each bite turns out
03 -
  • Room temperature steak sears more evenly, so take it out of the fridge about 30 minutes before cooking
  • A squeeze of fresh lemon juice right at the end adds this incredible brightness that balances all the richness

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