Garlic Butter Steak Bites with Mushrooms
The mushrooms start pale and quiet, then their edges turn deep brown and the skillet smells earthy and rich. That’s when the garlic butter steak bites with mushrooms start to…
Tip: save now, cook later.The mushrooms start pale and quiet, then their edges turn deep brown and the skillet smells earthy and rich. That’s when the garlic butter steak bites with mushrooms start to come together: tender pieces of sirloin, browned cremini, and a buttery coating that clings to everything.
I like this skillet dinner because each ingredient gets its turn in the pan. The steak sears first, the mushrooms pick up those browned bits, and garlic goes in at the end so its aroma stays warm and savory instead of turning bitter. Cut the steak into even cubes, and you’ll have a satisfying dinner with plenty of garlic butter in every bite.
Kitchen Note
After the steak goes back into the garlic butter, give it the full 3-minute rest before serving. Those few minutes let the juices settle instead of running straight onto the plate.
Save these garlic butter steak bites with mushrooms for a skillet dinner with browned sirloin, tender cremini, and plenty of garlicky butter.
Why These Steak Bites Need Two Trips Through the Skillet
It’s tempting to get all the steak into the pan at once, especially when dinner is waiting. With this amount of sirloin, though, a crowded skillet traps the moisture coming off the meat. Instead of browning against hot metal, the cubes start steaming, and you lose the deep, savory crust that makes the garlic butter taste so good.
Searing half at a time gives each piece room to make contact with the skillet. The 12-inch pan gets hot again between batches, and the steak can brown while staying tender inside. That first batch waits on a plate while the second cooks; it doesn’t need to stay piping hot because everything gets tossed together at the end.
Look for color on more than one side of each cube, not just a dark patch where it touched the pan. Turn the pieces as they brown, and resist stirring constantly. A little patience here builds the flavor that carries into the mushrooms when they cook in the same skillet.
What Sirloin, Cremini, and Butter Each Bring to the Skillet
- Sirloin steak — Boneless sirloin is lean enough to cut into neat bites and flavorful without needing a marinade. Trim away tough outer tissue and cut the cubes evenly so they cook at a similar pace. Strip steak is a good substitute; cut it the same way and use the thermometer cue rather than relying only on the clock.
- Cremini mushrooms — Cremini have a deeper, earthier taste than white mushrooms, which stands up nicely to the steak. White button mushrooms work in the same quantity and cook the same way, though the finished dish will taste a little milder. Choose firm mushrooms without damp or soft spots.
- Neutral oil — A neutral oil lets the steak brown without adding a strong flavor of its own. Canola or vegetable oil is an easy swap in the same amount. Save extra-virgin olive oil for another use; its distinct taste isn’t what I want leading this skillet.
- Unsalted butter — Butter gives the mushrooms a rounded, rich finish and carries the garlic across the steak. Unsalted butter lets you control the seasoning. For a dairy-free version, use the same amount of stick-style dairy-free butter, divided between the mushroom and garlic stages; the flavor will be less creamy but still buttery.
- Fresh garlic — Freshly minced cloves give the skillet a lively aroma and small bits of garlic throughout. Garlic paste is the closest shortcut; use the same amount by volume and stir it in at the same stage. Pre-minced garlic works too, but its flavor is often less sharp.
- Kosher salt and black pepper — These season the steak directly, so distribute them evenly over the cubes before they hit the pan. Freshly ground or pre-ground black pepper both work; use the one you have.
How to Sear the Steak and Finish the Garlic Butter
Dry and Season the Sirloin
Blot the steak cubes thoroughly with paper towels before seasoning them evenly with kosher salt and black pepper. A dry surface makes better contact with the hot skillet than a damp one. Keep the pieces close in size so a small cube doesn’t finish long before a larger one. Have a plate ready for the first batch.
Sear in Two Uncrowded Batches
Heat one tablespoon of neutral oil in a 12-inch skillet over medium-high heat until it shimmers. Add half the steak in a single layer and turn the cubes as they brown, cooking until browned and at least 145°F in the center, about 4 to 6 minutes. Transfer those pieces to the plate, then add the remaining oil and sear the rest of the steak the same way. If the oil isn’t shimmering when the steak goes in, give the skillet a little longer to heat.
Brown the Mushrooms in the Steak Pan
Lower the heat to medium, then add two tablespoons of butter and the mushrooms. Stir occasionally as they soften and turn brown, which takes about 5 to 7 minutes. At first they’ll look pale and may release moisture; keep cooking until the liquid cooks off and the mushrooms are tender with browned edges. The fond left by the steak adds savory depth to the mushrooms.
Let Garlic Perfume the Butter, Then Toss
Add the remaining butter and the minced garlic, stirring until fragrant, about 30 seconds. Stay close: garlic should smell warm and savory, not turn dark brown. Return the steak and any juices on the plate to the skillet, then toss until everything is coated and hot, about 1 minute. Take the skillet off the heat and let the steak rest before serving.
Simple Swaps for These Garlic Butter Steak Bites
Make the skillet dairy-free
Replace the unsalted butter with the same amount of stick-style dairy-free butter, keeping the two additions at their original stages. It gives the mushrooms and steak a buttery coating without dairy, though the sauce will taste a little less rich than the version made with butter.
Use white button mushrooms for a milder bite
Swap in the same amount of white button mushrooms for the cremini. Halve or quarter them to a similar size, and cook until tender and browned; their softer, milder flavor lets the garlic stand out more.
Dial back the garlic
Use fewer minced cloves if you want the butter and browned mushrooms to come through more clearly. Keep the garlic in the same late stage of cooking so it stays fragrant rather than scorching while the mushrooms brown.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days. The steak will firm up as it chills, and the mushrooms will soften.
- Freezer: Freeze in an airtight container for up to 2 to 3 months. Thaw overnight in the refrigerator; the mushrooms will be softer after freezing.
- Reheating: Warm a portion covered in the microwave in short bursts, turning the bites between bursts, until it reaches 165°F. Avoid one long blast on high, which can make the small steak cubes tough.
Questions That Come Up with Steak Bites and Mushrooms
Garlic Butter Steak Bites with Mushrooms
Ingredients
Equipment
Method
- Pat the steak dry with paper towels, then season it evenly with the salt and pepper.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Sear half the steak in a single layer, turning the pieces as they brown, until browned and at least 145°F in the center, about 4 to 6 minutes; transfer to a plate and repeat with the remaining oil and steak.
- Reduce the heat to medium and add 2 tablespoons butter and the mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 to 7 minutes.
- Add the remaining 2 tablespoons butter and the garlic, and cook, stirring, until fragrant, about 30 seconds.
- Return the steak and any accumulated juices to the skillet and toss until coated and hot, about 1 minute.
- Rest for 3 minutes before serving.
