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Garlic Butter Steak Bites with Mushrooms

Close-up of tender Garlic Butter Steak Bites with sautéed mushrooms, glistening in sauce and topped with parsley.

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Make tender, flavorful steak bites pan-seared with mushrooms in a rich garlic butter sauce. This recipe is quick enough for a weeknight dinner.

Ingredients

Scale
  • 1.5 lb sirloin or ribeye steak, cut into 1-inch cubes
  • 8 oz cremini mushrooms, sliced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the steak cubes dry with paper towels and season them evenly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the steak cubes to the hot skillet in a single layer, avoiding overcrowding. Sear for 2-3 minutes per side until browned. Remove the steak from the skillet and set aside.
  4. Add the sliced mushrooms to the same skillet. Cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
  5. Reduce the heat to medium-low. Add the butter and minced garlic to the skillet with the mushrooms. Cook for 1 minute until the garlic is fragrant, stirring constantly so the garlic does not burn.
  6. Stir in the dried thyme.
  7. Return the seared steak bites to the skillet. Toss everything together to coat the steak and mushrooms in the garlic butter sauce. Cook for 1-2 minutes until the steak is heated through to your desired doneness (130°F for medium-rare).
  8. Remove from heat. Garnish with fresh chopped parsley before serving.

Notes

  • For medium-rare steak, aim for an internal temperature of 130 to 135 degrees Fahrenheit.
  • Do not move the steak pieces until they have formed a proper crust on the first side.
  • You can substitute the sirloin with tenderloin or New York strip steak.

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