Garlic Butter Steak Bites
Seared hot and fast on the griddle, these garlic butter steak bites are made with tender New York strip steak. They’re seasoned with simple pantry spices and finished in rich garlic butter for true steakhouse flavor in every bite.Simple ingredients, bold flavor, and a guaranteed crowd-pleasing result are what The Kitchen Bucket List is all about.
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
🥩Best steak cuts: New York strip, ribeye, or sirloin work great.
🔥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.
🔥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.
