These garlic butter steak bites cooked on the flat top griddle are my current obsession. They’re faster than grilling a full steak and can feed a crowd (or just me standing over the griddle with a fork). The garlic-butter bath at the end is pure magic. Since last summer, I’ve cooked these bites over and over, dialing in the seasoning and timing until every piece was seared to perfection. I am so excited to finally share them with you.
Why are my Griddle Garlic Butter Steak Bites Different
- Uses pantry staples only: Garlic powder instead of fresh minced garlic (cheaper, no chopping, and honestly tastes better in this recipe).
- Simple 2-hour dry rub: (or overnight if you remember) that makes even a cheap NY strip steak taste like a $50 ribeye.
- Cooked outside on the flat top (Blackstone, Traeger Flatrock, Weber, Camp Chef, or whatever you’ve got): No smoke alarm going off in the house. Keeps the heat and mess outside.
- Garlic butter: That extra hit of garlic infused butter at the end = next-level flavor bomb.
If you are curious why I chose New York strip steaks for this recipe, check out the Ribeye vs New York Strip Steak competition we had on the griddle. The NY strip wins for these bites because it is so easy to cube and gives the perfect tender bite.
Jump to:
- Why are my Griddle Garlic Butter Steak Bites Different
- Ingredients to make Garlic Butter Steak Bites
- Steak Cut and Dry Rub Seasoning
- Garlic Butter
- Little Griddle Tips and Tricks That Make a Big Difference
- Don’t Forget These, Too
- How to Make Garlic Butter Steak Bites on the Outdoor Griddle (Step-by-Step)
- Recipe Notes & Lessons Learned the Hard Way
- What to Serve with Griddle Garlic Butter Steak Bites
- Want more than Just Steak Bites?
- FAQ
- Ready to Cook?
- 📖 Recipe
- 💬 Comments
Ingredients to make Garlic Butter Steak Bites
These steak bites come together with just a handful of everyday pantry staples. The simplicity of the garlic butter will tie all the flavors together and give the perfect finish.
Steak Cut and Dry Rub Seasoning
- New York strip steak: I love New York strip steak because it is easy to cut into cubes, and when cooked hot and fast on the griddle, it stays juicy and tender.
- Seasoning: I kept the seasoning simple and pantry friendly: salt, garlic powder, black pepper, and a touch of dried thyme. Salt seasons every cube from the inside out. Garlic powder delivers consistent garlic flavor in every bite without burning on the hot griddle. Black pepper brings the sharp bite. Last but not least, dried thyme adds that classic steakhouse earthiness that pairs perfectly with the finishing garlic butter.
- Neutral oil (avocado or olive): You want a high-smoking-point oil so you can get that perfect sear on the steak bites without a burnt taste.
Garlic Butter
- Salted butter: Melts into liquid gold and enhances the beef flavor.
- Garlic powder: Compared to fresh garlic, the garlic powder delivers a consistent sweet garlicky flavor to every bite without burning due to the high heat of the griddle.
- Fresh thyme: When added to melted butter, it will infuse that woodsy, steakhouse flavor.
Little Griddle Tips and Tricks That Make a Big Difference
Cooking steak bites on a flat top outside is stupidly easy once you know a couple of tips:
- Preheat the griddle and stabilize at the desired temperature before adding the meat. For this recipe, make sure the griddle temperature is stabilized at a minimum of 425℉. This is key for even searing. If it is lower, the steak bites will steam more than sear. To make sure my griddle is at temperature, I use an infrared thermometer. It is worth every penny and takes guessing out of the game.
- Oil the griddle with a high-smoking-point oil. This will help in searing and preventing the steak bites from sticking.
- Work in zones: For this recipe, I only need to use two burners. So, once the griddle is preheated, I turn off the unneeded burners. This is great for keeping something warm, like caramelized onions, while you cook a main course. Now, if you want to do a double batch of the steak bites, you’ll need all the burners to get that perfect sear.
- Safety first: When working on a hot griddle, splattering is real. So I suggest using an oil dispensing bottle to control how much oil you put on the griddle. Next, use long tongs with a lint-free paper or cloth towel to spread the oil. Oh, an apron is a good idea too, especially keeping your favorite BBQing shirt clean.
Don’t Forget These, Too
- Well-seasoned griddle: This makes a world of difference, whether it’s streak bites or doing scrambled eggs. Once you have a well-seasoned flat top griddle, searing is easy and so tasty. If your flat top griddle needs some maintenance, check out our post on how I seasoned the Blackstone. It has great tips, especially if you’re new to seasoning. Regardless of which brand you have, it is essential to follow the instructions for the specific griddle’s seasoning. Each will be a little different, but the key is to develop a non-stick layer on the metal surface. This, in turn, leads to the second important aspect of a metal griddle: keeping it clean and seasoned.
- Scrape while it’s hot (Cleaning): After you pull the steak bites or whatever you were cooking off the griddle, take a moment to scrape the excess seasoning off. It is the perfect time to do so while it is hot. You just need a metal scraper.
- Wind is not your friend: Even here in Florida, we get some uncooperative wind. So on those gusty days, I may need to move the griddle to a less windy spot or use a wind block. It is just like when you smoke, the wind will swirl around and throw off the temperature. So on a windy day, don’t be surprised if you have to be at a higher gas setting to get the same level of heat on the griddle top.
How to Make Garlic Butter Steak Bites on the Outdoor Griddle (Step-by-Step)
- Cube & dry rub: Unpack the steaks and pat them dry with a paper towel. Cut the steaks into bite-sized (think 1½ to 2-inch chunks) and place into a bowl. Set aside while mixing the spices: salt, garlic powder, pepper, and dry thyme. Sprinkle the seasoning on the meat and gently mix to coat each steak bite. Refrigerate for 30 minutes to 2 hours.
- Preheat the griddle & make the garlic butter: Preheat the griddle to 425-430℉. While the griddle is preheating, make the garlic butter.
- Sear the steak bites: Oil the griddle. Add the steak bites in a single layer; work in batches if needed.
- Cook undisturbed for 4 minutes until you get that gorgeous sear, flip once, and cook for another 2-3 minutes. I was going for a medium level of doneness, so I turned the burners off a few degrees below medium. This is because there is carry-over cooking when you add the garlic butter bath.
- Garlic butter bath: Pour the garlic butter over the steak bites. Toss the steak bites until each piece is coated.
- Serve: Transfer the garlic butter steak bites to a bowl, sprinkle with parsley if you’re fancy, and watch people fight over the last bite.
Cube & dry rub
Sear the steak bites
Garlic butter bath
Serve
Skip the guesswork and scroll down to the recipe card for the full, exact recipe!
Recipe Notes & Lessons Learned the Hard Way
- Don’t overcrowd: Make sure the steak bites have room to sear. You want to have enough space to flip them onto a part of the griddle that is still at 425°F. When I accidentally overcrowded the bites, half of them didn’t sear correctly. They were cooked and flavorful, but not the result I was looking for.
- Garlic powder vs. fresh garlic: Fresh garlic burns and turns bitter on high heat. Powder gives you that garlicky punch without the risk. Use the fresh garlic in the Cheesy Garlic Bread that goes great with the steak bites.
- Temperature matters: Use a good instant-read thermometer (I love my Thermopro) to determine that the griddle is at 425℉.
- Leftover bites (if any exist) are insane, chopped up in a breakfast hash the next morning.
- Using different cuts of steak: Honestly, as I worked on perfecting this recipe, I practiced with different cuts of steak, but the New York strip is the best. Here are some quick takeaways for other top contenders. Ribeye is more marbled but more difficult to trim into cubes. Sirloin is meatier but with less fat, and can get a bit chewy. Another option I like, if you have time to dry brine, is Tri-tip.
What to Serve with Griddle Garlic Butter Steak Bites
These are dangerously good on their own, but if you want to go all out:
- Cheesy smashed potatoes on the griddle.
- Grilled street corn (elote style).
- Caramelized onions and mushrooms.
- Simple green salad if you want to pretend this is healthy.
- Smoked baked potatoes.
- Cold beer (mandatory).
Want more than Just Steak Bites?
Steak bites not enough for you? Need your own steak? Here are some of our other steak options.
FAQ
Absolutely. New York strip is my go-to because it cubes perfectly and stays tender, but sirloin, ribeye, or even filet mignon tips all work great. For this recipe, don’t go leaner than top sirloin. If you do, you’ll need to marinate for a lot longer, and the cooking time will be different.
Fresh garlic burns at high temperatures and turns bitter. Garlic powder gives you that big garlicky flavor evenly in every single bite without the risk. I always have garlic powder on hand in the pantry, so no need to rush to the grocery store to get fresh.
Yes, but you’ll lose some of that outdoor flat top magic and set off every smoke alarm in the house. Just kidding. The important thing for cooking indoors is to use a screaming hot cast iron and work in smaller batches.
425–475°F is the magic zone. I would not recommend below 400°F. You need a quick hot sear. A lower temperature will lead to the bites steaming and being overcooked. I aim for 425°F, hot enough for a beautiful sear, cool enough that I’m not dodging oil splatter fireworks the whole time.
99% of the time, it’s one of two things:
(1) You cut them too small (under 1-inch cubes), and they overcooked.
(2) You didn’t let the griddle get hot enough before they hit the surface.
Solution: Bigger cubes + ripping hot griddle = tender every time.
Ready to Cook?
Ready to fire up your griddle and make these garlic butter steak bites tonight? They’re crazy-easy, taste better than any from a steakhouse. You will instantly make yourself the hero of game day, backyard BBQs, or any random Tuesday. One batch and you’ll be hooked. Go get that butter melting!
Once you try this recipe, I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick comment below. It helps others find The Kitchen Bucket List recipes, too.
And don’t forget to tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube! So I can see your delicious creations. I love sharing your kitchen wins!
📖 Recipe
Garlic Butter Steak Bites
Equipment
- Outdoor flat top griddle
- BBQ tongs
- Griddle spatula
- Infrared thermometer (Optional, but highly recommended.)
Ingredients
- 2 tablespoons olive oil
- 2 pounds New York strip steak
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground thyme
Garlic butter
- 5 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme (Optional, can also substitute with a ½ teaspoon of ground thyme.)
Instructions
- Unpack the New York strip steaks and pat them dry with a paper towel.
- Cut the steak into bite-sized, approximately 1½ to 2-inch cubes, and place them into a bowl.
- In a small bowl, mix the salt, garlic powder, black pepper, and ground thyme to make a dry rub for your garlic butter steak bites.
- Sprinkle the rub on the cubed steak. Mix well to coat each piece.
- Refrigerate for at least 30 minutes, or up to 24 hours. But let's be honest, when the garlic steak bite craving hits you, 2 hours gives the perfect flavor and tenderness.
- Preheat the outdoor flat top griddle to high heat. (425-430℉)
- While the griddle is preheating, melt the butter and mix in the garlic powder and fresh thyme. Set aside.
- Once the flat top griddle is at temperature, I use my squeeze bottle to apply about 2 tablespoons of oil and then spread it with a paper towel.
- Time to add the star of the show to the griddle, place the steak bites on, and cook for 4 minutes. Make sure you have room to flip them to an empty place on the griddle that is still at 425℉.
- Let's see how the first sear turned out. Flip the steak bites to an empty spot and cook for an additional 2-3 minutes, until just a few degrees below medium.
- Turn off the burners and bring the bites together for their garlic butter bath. Pour the butter over them, and mix for a minute or two until fully coated. Check the internal temperature of your garlic butter steak bites.
- If you were just a bit under your desired temperature, just let the garlic butter steak bites enjoy some more bath time to get to your level of doneness.
- Serve and Enjoy!
Notes
🔥High heat matters: Griddle or pan should be 425°F+ for proper searing.
🤼Don’t overcrowd: Cook in batches for better browning.
🧄Garlic butter timing: Add at the end to prevent burning.
🏺Oil choice: Use high-smoke-point oil (avocado & light olive oil).
🍽Make it a meal: Serve with potatoes, rice, or veggies.
😋Leftovers tip: Store airtight up to 3 days; reheat gently to avoid drying out.
🌡Medium Doneness: Our medium is between 135-145°F.
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