Buttered Steak Bites with Mushrooms Recipe

Ash Tyrrell

Buttered Steak Bites with Mushrooms Recipe

I just made a batch of these buttered steak bites with mushrooms, and wow—my kitchen smelled like a steakhouse by the time I finished. I couldn’t resist sneaking tastes as I cooked: tender cubes of steak, sautéed mushrooms, all coated in garlic butter.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

1½ lbs sirloin steak cut into 1-inch pieces — sirloin has a nice balance: flavorful but not overly fatty; cutting into uniform 1-inch bites helps with even cooking.
3 tbsp unsalted butter — gives richness and lets me control saltiness; unsalted is safest so I can season exactly.
4 cloves garlic minced — fresh garlic is key; it gives sharp aroma and flavor that pre-minced or powder don’t achieve.
1 tbsp olive oil — to help the steak and mushrooms sear well without burning the butter; plus gives help with sauté.
1 tsp salt — kosher or sea salt provides clean flavor; helps bring out steak and mushroom taste.
½ tsp black pepper freshly ground — adds warmth and contrast; fresh ground gives more bite than pre-ground.
½ tsp smoked paprika — adds gentle smoky depth and color; a great way to mimic grill flavor even indoors.
8 oz mushrooms e.g., cremini or button, sliced — mushrooms bring earthy flavor and absorb butter and garlic; choose fresh ones, avoid ones that are slimy or too moist.
Optional fresh parsley chopped — a finishing touch for freshness and color.

Method

First I slice the mushrooms into even pieces and cut the steak into 1-inch cubes. I pat both dry: the steak especially must be dry to sear properly. Then I season steak cubes with salt, pepper, and smoked paprika so they carry flavor.
I heat up butter and olive oil in my skillet over medium-high heat until shimmering. Then I add the steak bites in a single layer (don’t crowd the pan) and sear about 3-4 minutes per side until nicely browned. Once the steak is roughly where I like it, I push them to the side.
In the same pan (with the steak juices), I add more butter if needed, throw in the mushrooms, and sauté until they release moisture and turn golden. Then I reduce heat to medium, add minced garlic, cook it just ~30 seconds until fragrant (but not burnt), toss everything together so mushrooms and steak are coated in garlic butter. Finish with chopped parsley if using, and serve hot.

Notes

Always dry your steak bites well. I once skipped this and wound up with steak that was steamed instead of browning.
Don’t overload the pan. When I tried cooking too many steak bites or mushrooms at once, the temperature dropped and I never got that crust I wanted.
Let garlic be last. Adding garlic too early or at high heat burns it; I only add toward the end for just seconds.
Use smoked paprika sparingly at first. It can overpower; I adjust by taste.
Rest the steak and bite a few minutes off the heat. That helps redistribute juices so each bite is juicy inside.