Garlic Butter Steak Bites with Mushroom Sauce (Printable)

Tender steak cubes seared in garlic butter, finished with a rich, creamy mushroom sauce. Ready in 30 minutes.

# Ingredient List:

→ Steak

01 - 1.1 lb sirloin or ribeye steak, cut into 1-inch cubes
02 - 0.5 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper

→ Garlic Butter

04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh parsley, chopped

→ Mushroom Sauce

07 - 2 tablespoons unsalted butter
08 - 9 oz cremini or button mushrooms, sliced
09 - 1 small shallot, finely chopped
10 - 0.5 teaspoon dried thyme
11 - 0.5 cup heavy cream
12 - 0.25 cup beef broth
13 - Salt and pepper to taste

# How to Make:

01 - Pat steak cubes dry with paper towels. Season evenly with salt and pepper.
02 - Heat a large skillet over high heat. Add 2 tablespoons butter and let it melt until foamy. Add steak cubes in a single layer and sear for 1-2 minutes per side until browned and cooked to desired doneness. Remove to a plate and cover loosely.
03 - Reduce heat to medium. Add another 2 tablespoons butter to the skillet. Sauté minced garlic for 30 seconds until fragrant, then add sliced mushrooms and chopped shallot. Cook for 4-5 minutes until mushrooms are golden and tender.
04 - Stir in dried thyme, then pour in beef broth. Simmer for 1 minute while scraping up any browned bits from the pan bottom.
05 - Add heavy cream and simmer for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
06 - Return seared steak bites to the pan. Toss to coat in mushroom sauce and heat through. Sprinkle with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The steak cooks in just minutes, giving you that restaurant quality meal even when youre exhausted on a weeknight.
  • Every bite delivers the perfect balance of tender meat and velvety mushroom sauce, making it impossible to put your fork down.
02 -
  • Room temperature steak cubes will sear much more evenly than cold ones straight from the refrigerator, so let them sit out for 15-20 minutes before cooking.
  • The sauce will continue thickening after you take it off the heat, so remove it when it still seems slightly thinner than you want the final result.
03 -
  • Dont crowd the pan when searing your steak cubes, as this creates steam instead of caramelization, work in batches if necessary even if it takes longer.
  • The residual heat in the sauce will continue cooking the steak, so remove the pan from heat when the steak is slightly underdone to your preference.

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