From the very first bite, these Buttered Steak Bites with Mushrooms became an instant favorite for my whole family. This is the most tender steak you can imagine and my whole family goes nuts for it.
I have two boys who aren’t the biggest fans of steak. (Yes, I know, it’s hard to imagine!) However, they dive right into these steak bites and always ask for seconds.
Served with Salt Potatoes and Honey Sriracha Roasted Broccoli, I love every bite of this meal.
Bite-size pieces of tender steak are seared in a hot skillet just for a couple minutes until each bite is crisply browned outside and juicy inside.
If you’ve been reading this blog for a while, you may have noticed that I absolutely love cooking meats in small pieces. There’s something amazing about the way each bite winds up with so much flavor despite the most minuscule of cooking times.
Here are a few more bite-size main dishes you might like: Chipotle Ranch Chicken Bites with Broccoli, Garlic and Ginger Glazed Sticky Pork, Asian Steak Bites, Baked Catfish Bites, and Indian Chicken Bits are all delicious easy dinner recipes.
How To Cook Steak Bites
The goal when cooking steak bites is to create a crisply browned outside and a lovely pink and juicy center for each piece of meat.
As the meat is cooking, if a piece is slightly larger and has a side that looks like it hasn’t browned, flip to that side again for 20-30 seconds. Take caution not to overcook the steak.
Buttered Steak Bites
Cut the steak into bite size pieces, about 1/2″ – 3/4″ in size. Sprinkle the meat generously with 3/4 teaspoon salt and pepper. Heat a heavy flat bottomed stainless skillet over medium high heat and add 1 tablespoon of butter. When the butter has melted, swirl to coat the pan. Add about a third of the meat and spread it across the pan.
Cook for 1 minute and then use a large spatula to flip the pieces over. Cook 1 more minute. Use a spatula to remove the meat to a plate and then repeat with a second batch of meat pieces. Add an additional tablespoon butter to the skillet. The entire cooking process for the meat should only take a few minutes total. When the meat has finished cooking, loosely tent foil over the cooked steak bites on the plate.
Add the remaining 2 tablespoons of butter to the hot skillet and toss the mushrooms in the butter. Sprinkle with the remaining salt and let the mushrooms cook without stirring for 2-3 minutes, until browned. Stir and let cook a few more minutes until soft. Add the mushrooms and the buttery pan drippings to the plate with the steak bites. Serve hot.
Ingredients
- 1 1/2 pounds skirt steak
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons butter divided
- 6 ounces small crimini or button mushrooms sliced in half
Instructions
- Cut the steak into bite size pieces, about 1/2" - 3/4" in size. Sprinkle the meat generously with 3/4 teaspoon salt and pepper. Heat a heavy flat bottomed stainless skillet over medium high heat and add 1 tablespoon of butter. When the butter has melted, swirl to coat the pan. Add about a third of the meat and spread it across the pan.
- Cook for 1 minute and then use a large spatula to flip the pieces over. Cook 1 more minute. Use a spatula to remove the meat to a plate and then repeat with a second batch of meat pieces. Add an additional tablespoon butter to the skillet. The entire cooking process for the meat should only take a few minutes total. When the meat has finished cooking, loosely tent foil over the cooked steak bites on the plate.
- Add the remaining 2 tablespoons of butter to the hot skillet and toss the mushrooms in the butter. Sprinkle with the remaining salt and let the mushrooms cook without stirring for 2-3 minutes, until browned. Stir and let cook a few more minutes until soft. Add the mushrooms and the buttery pan drippings to the plate with the steak bites. Serve hot. Enjoy!
Notes
Nutrition
{originally published 8/9/16 – recipe notes and photos updated 10/23/18}
Patty says
So good, I would probably use a different cut of steak, skirt steak was really tough
A delicious quick meal
Mary Younkin says
That’s unusual, Patty. Skirt and flank steaks are typically the most tender when sliced this way, Patty. Was it a very thin flat piece of meat with marbling through it?