Start by adding the butter to a large skillet over medium heat. Brown the steak tips in batches. You aren’t fully cooking the steak at this time, so 1 to 2 minutes per batch should be enough to get good color on each side. Season the steak tips well with salt and pepper as they brown.
Brown the steak tips in butter, but take care not to overcook them.
Move the steak tips to a warm platter as each batch finishes. Add additional butter to the pan, if needed, for each batch. Once all of the steak has been browned, add the sliced mushrooms and minced garlic to the pan and season with a light sprinkle of salt to help the mushrooms release their moisture.
Sauté the mushrooms, then add the cooked wild rice to the pan before deglazing with cider.
Continue sauteing the mushrooms for 4 to 6 minutes or until they are cooked through and have released a good bit of moisture to the pan. Add the precooked wild rice. Pour in the hard apple cider and bring to a light boil, scraping the pan to release any cooked-on bits from the bottom.
Return the steak tips to the skillet. Season with red pepper flakes, salt, and pepper. Let the dish simmer until the liquid has reduced by half and thickened a bit, about 6 to 10 minutes.