Garlic Butter Steak Bites with Mushroom Sauce (Print View)
Seared steak cubes in garlic butter topped with creamy mushroom sauce. Ready in 30 minutes.
# What You'll Need:
→ 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 your desired doneness. Remove steak bites to a plate and cover loosely.
03 - Reduce heat to medium. Add another 2 tablespoons butter to the same skillet. Sauté garlic for 30 seconds until fragrant, then add mushrooms and shallot. Cook for 4-5 minutes until mushrooms are golden and tender.
04 - Stir in thyme, then pour in beef broth. Simmer for 1 minute, 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 steak bites to the pan. Toss to coat in the mushroom sauce and heat through. Sprinkle with chopped parsley and serve immediately.
# Expert Suggestions:
01 -
- These steak bites cook in minutes but taste like you spent hours in the kitchen a little secret weapon for impressing unexpected dinner guests.
- The mushroom sauce transforms ordinary beef into something restaurant worthy without any complicated techniques.
02 -
- Overcrowding the pan when searing steak is the enemy of that perfect golden crust I learned this after serving sadly steamed gray steak bites at my first attempt.
- The sauce will continue thickening after you take it off the heat so pull it slightly before it reaches your desired consistency.
03 -
- Let the steak sit at room temperature for 20 minutes before cutting and cooking it helps achieve more even doneness especially with thicker cubes.
- Save the flavor rich fond those browned bits at the bottom of the pan after searing by deglazing with the beef broth rather than washing it they contain concentrated umami goodness.