Ingredients
- 1.5 lbs Sirloin steak or Ribeye (cut into 1-inch cubes)
- 1 tbsp Vegetable oil (for the griddle)
- 1 tbsp Steak seasoning your favorite blend, or use equal parts salt, pepper, and garlic powder)
- 4 tbsp Unsalted butter (divided)
- 4 cloves Garlic (minced)
- 1 tbsp Fresh parsley (chopped, for garnish)
Instructions
- Use a paper towel to pat the steak cubes completely dry. Place them in a bowl, sprinkle with your steak seasoning, and toss until every piece is evenly coated.
- Preheat your Blackstone griddle to high heat. You want the surface smoking hot to achieve the best possible sear.
- Drizzle the vegetable oil onto the hot griddle. Place the steak cubes onto the surface, ensuring they are spread out in a single layer with space between each piece.
- Let the meat sear completely undisturbed for about 2 minutes to develop a dark, caramelized crust on the bottom.
- Use your spatulas to flip the steak bites and sear for another 1-2 minutes on the other side.
- Turn the heat down to low. Drop the butter and minced garlic directly onto the griddle right next to the sizzling steak bites.
- As soon as the butter melts and the garlic becomes fragrant (about 30 seconds—do not let the garlic burn!), aggressively toss the steak bites through the garlic butter until they are beautifully coated.
- Remove the steak bites from the griddle immediately to prevent overcooking. Garnish with fresh chopped parsley and serve hot!
Nutrition
Experience Steakhouse Luxury in Your Own Backyard
There is something undeniably irresistible about a perfectly cooked piece of beef, especially when it is generously coated in rich, savory garlic butter. But cooking a whole steak can sometimes be intimidating, and getting that flawless, edge-to-edge crust in a standard kitchen pan often results in a smoke-filled room. That is exactly where your outdoor flat-top griddle shines. We are bringing high-end steakhouse luxury straight to your patio with our guide to cooking Blackstone Garlic Butter Steak Bites. This recipe delivers tender, juicy, bite-sized pieces of beef with a phenomenal caramelized crust, ready to serve in a fraction of the time it takes to grill a whole steak.
Why You Will Love Blackstone Garlic Butter Steak Bites
You might be wondering: why chop up a beautiful steak before cooking it? The answer comes down to one crucial culinary principle – surface area.
When you cut your meat into cubes, you expose significantly more of the beef to the blazing hot steel of your flat-top. Here is why this method is a total game-changer for your griddle cooking:
- Maximum Crust: Every single side of the meat cube touches the hot griddle, creating an explosion of texture and savory flavor that you just cannot get from searing a whole, solid steak.
- Lightning-Fast Cooking: Because the pieces are small, they cook incredibly fast. Your entire meal can be seared, basted, and ready to eat in under ten minutes, making it perfect for busy weeknights.
- Perfect Flavor Distribution: Instead of the seasoning just sitting on the top and bottom of a large cut, every single bite is enveloped in a rich, glossy bath of garlic, fresh herbs, and melted butter.
If you are a massive fan of pairing premium cuts of beef with incredibly flavorful, rich butter sauces, you will also absolutely love our famous Cowboy Butter Steak recipe for your next big weekend dinner!
3 Rules for Sizzling Success
To ensure your Blackstone Garlic Butter Steak Bites turn out flawlessly tender rather than tough and chewy, always follow these three essential griddle rules:
- Choose the Right Cut: You want a cut of beef that is naturally tender and cooks exceptionally well over high, direct heat. Sirloin steak, New York strip, or ribeye are your absolute best options. Make sure to cut the pieces uniformly so they all cook at the exact same rate.
- Dry the Meat: Moisture is the absolute enemy of a good sear. Before tossing your beef onto the flat-top, pat the raw steak bites completely dry with a paper towel. This guarantees they will sizzle and brown immediately instead of steaming in their own juices.
- The Late Butter Addition: This is the most critical step of the entire recipe! If you add butter to a scorching hot griddle at the very beginning, the milk solids will immediately burn, turning bitter and ruining your meal. Sear the meat in a high-smoke-point oil (like avocado or canola oil) first. Only add your minced garlic and butter during the final 60 seconds of cooking. Toss the beef vigorously in the foaming butter, then pull it off the heat quickly.
Mastering the high-heat sear on your griddle opens up a whole new world of culinary possibilities. Once you are comfortable with this rapid-cooking technique, you can easily apply it to thick, premium seafood cuts, just like we do in our incredibly popular Grilled Jalapeno Tuna Steaks.
The Ultimate Versatile Meal
One of the best things about making Garlic Butter Steak Bites is how seamlessly they fit into literally any menu. You can serve them straight off the griddle with toothpicks as an elegant, mouth-watering party appetizer that your guests will fight over. Alternatively, you can turn them into a hearty main course by pairing them with griddle-smashed potatoes, grilled asparagus, or a fresh side salad. Do not forget to serve some toasted bread on the side to soak up that incredible garlic butter sauce that pools at the bottom of the dish!
Are you ready to create a meal that will have your family begging for seconds? Scroll down to check out the full step-by-step recipe instructions and fire up your flat-top today!
I tried this but my steak turned out really tough. Maybe I overcooked it? Not sure what I did wrong.
It could be that you just cooked it too long! Make sure to follow the timing in the instructions for best results. I had the same issue once, but now I time it perfectly! ❤️
I don’t have a Blackstone grill, can I make this on a regular pan? Seems complicated.
Not sure about using steak seasoning vs. just salt/pepper/garlic powder. I used a store blend and it was a little salty for me. Maybe cut back if you do that.
I’m skeptical about cooking on “high” that long for steak bites, but it worked. I did keep them spaced out like the recipe says, and that probably helped a lot.
Totally get the skepticism—“high for long” can easily turn bites into little leather cubes. Your spacing tip makes sense though; less steaming, more sear.
I tried this once and my garlic burned after like 20 sec 😅 I think next time I’ll add the garlic later or turn it way down sooner.
These steak bites were amazing! The garlic butter took them to another level! Definitely a new favorite!
Totally agree! That garlic butter is like magic! Can’t wait to make them again!
This recipe is too easy. Who needs instructions? Just cook your steak, throw in garlic and butter. Basic.
OMG, these are super good! My kids loved them, so easy to make too. Thx for sharing!
Looks good, but I have a question. Can I use chicken instead of steak? Not a big fan of beef.
I’m so glad your kids enjoyed it! This recipe is a game changer for busy parents. 😊
No butter? What?? I don’t have that! Can I use olive oil instead? Help!
Yeah, you can use olive oil! It’s not the same flavor, but it should work fine. Just make sure it’s a good quality one!
Wait, are we supposed to use a Blackstone? I just used a regular grill. Still good tho.
Regular grill works too! Just gotta adjust the heat and timing a bit. Glad it turned out good for you!
Flavor was great, but I think I overcooked mine by like 30 seconds. Still good though—just less juicy than I wanted. Next time I’ll pull them sooner.
I think you’re right on the timing. I usually watch the edges more than the clock—when they look slightly firm and the juices are just starting to settle, I pull them.
Totally feel you—those bites go from “juicy” to “meh” fast. 30 seconds can be everything on a high-heat griddle.
Delish! But I cut my steak too small, so they cooked too fast. Gotta pay more attention next time.
This is fancy food, but it’s just like any other steak recipe. I expected more from the reviews.
Made these last night on my Blackstone and they were PERFECT. The garlic butter toss at the end is the whole magic—super flavorful and the crust was legit.
Yes!! The garlic butter toss at the end is EVERYTHING. I swear it turns steak bites into restaurant vibes.
Y’all, I made these for my husband and he loved them! Super easy and quick. Thanks for the recipe!
The garlic burnt when I tried this, what a waste of my steak. Maybe add a step to clarify that? Not impressed.
These steak bites are absolutely incredible! The garlic butter adds so much flavor. Will make again!
Steak, butter, garlic… what’s not to love? Best combo ever! 🤤
1-inch cubes is key, but I didn’t have parsley so I used cilantro (don’t judge). Tasted fine, would make again.
Really solid instructions, especially drying the steak cubes. I did 2 mins first side and 2 mins flip, then low heat butter/garlic. Not tough at all.
The garlic part scared me—30 seconds and “don’t let it burn” is no joke. Mine got a little brown, but it still tasted nice? kinda caramel-ish.