Grilled Steak Bites with Garlic Herb Butter
We’ve all been there — you’re hosting a party, slinging steaks, everyone’s excited, but when it’s time to serve, you realize you’re a couple steak knives short. And for those lucky enough to get one, they’re still stuck with a paper plate as a cutting board. Buzzkill.
Save all the fuss and whip out the skewers instead. Steak bites are exactly what you think they are: bite-sized cubes of steak, ran kebab-style over a fiery grill. Pulled medium-rare and tossed in a salacious mixture of butter, garlic and herbs, these juicy morsels will quickly become a mainstay on your hosting menus.
Grilled Steak Kebabs with Garlic Herb Butter
Steak bites shine (literally) when you go for a fatty cut like ribeye. Beyond ensuring glistening, juicy results, the marbling cushions the cubes from overcooking on a ripping hot grill.
Done right, this preparation requires you to push the limits of high heat grilling. This is not a low and slow cook — it’s very hot and very fast. Exercise caution and always prepare your grill in a two-zone configuration (coals on one half only) so if the flames get a little too spicy, you can move your meat to a safe area.
1 stick unsalted butter (optionally clarified)
2 garlic cloves, minced
1 cup parsley, finely chopped
2 large ribeyes, ideally 1.5 inches thick and well-marbled
Steak King Chophouse Blend
1 lemon (optional)
In a medium pot, melt the butter over low heat. Add garlic and parsley, a pinch of salt, stir for 1 minute and remove from heat. Set aside.
Fire up a chimney full of charcoal.
Slice the cold ribeyes into even cubes, about 1.5 inches in size.
Load about 4-6 grilling skewers with steak cubes. Do not overcrowd.
Season the skewers with Steak King.
Dump the chimney of red-hot coals into one half of the grill. Place a clean grilling grate over the coals and allow it to heat up.
Using long tongs, place the skewers on the grate, directly over hot coals. Move the skewers around and flip frequently as sear marks form on the steak cubes. Small, infrequent flames are okay, but larger flames mean you need to move the skewers to the cooler side of the grill. You are looking for even searing on all cubes that develops into a crisp, deeply browned crust. You don’t want a black crust, so if it’s charring too quickly, move the skewers to the cooler side of the grill.
Skewers are ready to pull after about 5 minutes of flipping. Push steak cubes off the skewers into a large mixing bowl.
Pour the garlic herb butter over the cubes, toss and serve after about five minutes of resting.
Optionally finish with a squirt of lemon juice and pinch of salt.