20 mins 138 cal 4.4/5
Tender, juicy cubes of steak seared to perfection and coated in a rich, savory garlic butter sauce. The Blackstone griddle delivers a mouthwatering crust while keeping the inside beautifully tender, making this a lightning-fast and incredibly flavorful meal.
🥘 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!
A Steakhouse Classic Made Simple
If you want massive flavor in under 20 minutes, these Garlic Butter Steak Bites are the answer. Consistently ranked among the top 10 Blackstone recipes, this dish feels incredibly gourmet but is completely foolproof to make. Serve them as a rich, savory appetizer with toothpicks or as a hearty main course alongside potatoes and vegetables.
The Griddle Searing Advantage for Top 10 Blackstone Recipes
Getting a perfect, restaurant-quality sear on small pieces of meat can be difficult in a traditional kitchen pan, but the Blackstone griddle makes it effortless:
- The Perfect Sear: The heavy, cold-rolled steel retains intense heat, giving the meat a deeply caramelized crust without overcooking the inside.
- Space to Sizzle: Unlike a crowded skillet where meat ends up boiling in its own juices, the massive flat top allows you to spread the bites out so they sear properly and evenly.
- Direct Basting: You can drop your butter, minced garlic, and herbs directly onto the flat top alongside the meat. Toss them together in the final seconds for a flavor explosion that coats every single piece.
Tips for Tender Steak Bites
- Dry the Meat: Moisture is the enemy of a good sear. Pat your steak cubes completely dry with a paper towel before seasoning them.
- Cut Evenly: Keep the cubes uniform in size (about 1 inch thick) so they all finish cooking at the exact same time.
- Do Not Walk Away: The intense heat means these cook incredibly fast! They only need about 2 minutes per side for a perfect medium-rare to medium center. Have your butter and garlic ready to go.
