Grilled Steak Bites with Garlic Herb Butter

Directions

1. 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.

2. Fire up a chimney full of charcoal.

3. Slice the cold ribeyes into even cubes, about 1.5 inches in size.

4. Load about 4-6 grilling skewers with steak cubes. Do not overcrowd.

5. Season the skewers with Steak King.

6. 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.

7. 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.

8. Skewers are ready to pull after about 5 minutes of flipping. Push steak cubes off the skewers into a large mixing bowl.

9. Pour the garlic herb butter over the cubes, toss and serve after about five minutes of resting.

10. Optionally finish with a squirt of lemon juice and pinch of salt.