Blackstone Garlic Butter Steak Bites
Bite-size sirloin seared hard on a ripping-hot griddle, then tossed in garlic herb butter. Ready in 20 minutes and gone in five.
- Blackstone
- Griddle
- Beef
- Dinner
- 20 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 2 lb sirloin steak, cut in 1-inch cubes
- 1 tbsp vegetable oil
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 tsp fresh thyme leaves, or 0.5 tsp dried
- 1 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
Gear
- Blackstone griddle
- Two spatulas
- Instant-read thermometer
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Steps
Step 1: Pat the steak cubes very dry with paper towels. Toss with the oil, salt and pepper.
Step 2: Heat the Blackstone to high, as hot as it'll go (450°F or more), for at least 10 minutes.
Step 3: Spread the steak on the griddle in a single layer with space between every piece. Don't touch them for 2 minutes.
Step 4: Turn the pieces and sear 1 to 2 minutes more for medium-rare (130 to 135°F inside), or 2 to 3 for medium.
Step 5: Turn the heat down to low. Add the butter, garlic, thyme and Worcestershire right onto the steak and toss for 30 to 60 seconds until the garlic smells great but isn't brown.
Step 6: Sprinkle with parsley and serve right away.
Swaps
- Steak: Ribeye or New York strip for more marbling.
- Add-ins: Sliced mushrooms seared before the steak, then tossed in with the butter.
- Serve: Over mashed potatoes, with fries, or on toothpicks as an appetizer.
Tips
- The griddle has to be truly hot. A cool griddle can’t brown the outside before the inside overcooks.
- Cut the cubes the same size so they all finish together.
The story
HAM Cooking. Let’s fire it up.
Steak bites are what happens when you want steak but don’t want to share a knife. Or when the store had sirloin on sale. Both reasons are valid.
The whole recipe comes down to heat and space. A small piece of meat has a lot of surface, which is great for crust but also means it overcooks fast. So you want the griddle blazing hot to brown the outside in about two minutes while the middle stays pink. Crowd them and the juices pool, and now you’re boiling beef. Then the butter and garlic go on with the heat turned down, because butter burns and garlic gets bitter on high heat.
Set out a bowl of toothpicks and watch them disappear. Pretend you’re not counting.
HAM out.
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