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These tender, juicy garlic butter steak bites are one of my go-tos for easy but elegant entertaining. Make them on the grill for a smoky summer appetizer or sear them in a cast iron skillet for a holiday party. Coated in tri tip dry rub and drizzled with rosemary garlic butter, they’re decadent and crazy flavorful!

A beige plate of garlic butter steak bites on a tan counter next to an orange linen, glasses of white wine, and a white bowl of garlic butter.

In the middle of this heat wave, the oven has absolutely no business being in the ‘on’ position. But still. We must eat and that means that pretty much everything I make these days is charred on the grill. It’s already sweltering out there. Why not add a few extra degrees to the situation?

Recently, my appetizer obsession has been this easy recipe made with tender steak and a good dose of butter! These bites are the ultimate warm weather snack, especially if you pair them with other no-cook apps like this viral boat dip or these refreshing tortellini Caprese skewers. Of course, you could always make up a batch of sausage jalapeño poppers since the grill will be on either way!

In this recipe, I like to use tri-tip which is highly underrated imo. It’s tender and affordable and super flavorful, especially when it’s tossed in the famous dry rub that I’ve been making since I was in culinary school. And I mean, what’s not good drizzled in rosemary garlic butter?

The best steak to use

White and brown bowls of butter, garlic, rosemary, tri-tip, dry rub, and parsley on a tan counter.

This recipe is super versatile, so you have a lot of options here. But like I said, tri-tip is my go to! It’s tender, has nice marbling, and it’s usually pretty affordable. Especially if you can find it on sale or at a wholesale store like Costco!

Tri-tip is more of a west coast thing though, so if you can’t find it, other cuts of steak will work too. Try top sirloin, strip steak, or ribeye. And if you’re feeling boujee, splurge on some tenderloin or filet mignon!

Grill the bites

A white plate of tri-tip with dry rub on a tan counter.
Toss the steak cubes with a generous amount of dry rub.
A white plate of tri-tip skewers on a tan counter.
Thread them on skewers. This makes it so much easier to grill!
Garlic butter steak bites on the grill.
Grill the bites at 400°F (204°C) for 1-2 minutes per side.

I very much recommend cooking the steak until it’s medium rare for the best flavor and texture! Use a meat thermometer to test the bites. When they hit 130°F (54°C), pull them off the grill and let them rest for 5 minutes, until they hit 135°F (57°C).

Garlic butter sauce

A white pan of butter, garlic, and rosemary.
Add the butter, garlic, & rosemary to a large skillet.
A white pan of melted garlic butter.
Melt the butter and let it cook until fragrant, 30-60 seconds.
A tan plate of garlic butter steak bites on a tan counter next to glasses of white wine, an orange linen, and white bowls of butter and parsley.
Toss the steak with the butter mixture & garnish with parsley.

Cast iron directions

A cast iron skillet with tri-tip cubes.
When it’s cold outside, I like to make the bites in a cast iron skillet instead. Just heat some neutral oil over medium-high heat until it’s shimmering. Sear the beef cubes for about 1 minute per side. Add the butter, garlic, & rosemary and toss until the bites are medium-rare.

This method also works great on a Blackstone or similar outdoor griddle!

Storing & reheating

Typically, I like steak fresh because it tends to dry out once you heat it. That said, I think tri-tip holds up fairly well to reheating! Store any leftovers in an airtight container for 3-4 days. (The butter may harden, it’s all good.)

To reheat the bites, place them on a sheet pan & cover tightly with foil. Bake at 350°F (177°C) for 8-10 minutes, just until they’re hot.

A hand grabbing a toothpick with a steak bite off of a beige plate of garlic butter steak bites.

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Super Easy Garlic Butter Steak Bites

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These tender, juicy garlic butter steak bites are one of my go-tos for easy but elegant entertaining. Make them on the grill for a smoky summer appetizer or sear them in a cast iron skillet for a holiday party. Coated in tri tip dry rub and drizzled with rosemary garlic butter, they're decadent, crazy flavorful, and come together in about 20 minutes!
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Ingredients

  • 3 pounds tri-tip (1.4 kilograms)
  • 1/2 cup tri-tip dry rub or store-bought dry rub (90 grams)
  • Neutral oil, as needed
  • 6 Tablespoons good-quality salted butter, cubed (85 grams)
  • 1 1/2 Tablespoons minced garlic (~6-8 cloves/20 grams)
  • 2 teaspoons minced fresh rosemary
  • Chopped fresh parsley, for garnish

Equipment

  • Grill
  • Cast iron skillet
  • Metal skewers

Instructions 

Prep the Steak

  • Using a sharp knife, trim any extra fat or silver skin off of the tri-tip. Then, cut the steak into 1-1 1/2 inch cubes.
  • Pat the steak cubes dry with paper towels and toss them with the dry rub until all sides are well-coated. Let the steak come to room temperature.

Grilling Directions

  • Preheat the grill to 400°F (204°C) and grease the grates well with neutral oil. Then, thread the steak bites on metal skewers, leaving a small gap between each steak cube for even cooking.
  • Place the skewers on the pre-heated grill. Cook for 1-2 minutes per side, until the internal temperature of the bites reaches 130°F (54°C) for medium-rare. Transfer the skewers to a platter and let them rest for 5 minutes, until the internal temperature reaches 135°F (57°C).
  • Meanwhile, add the butter, garlic, and rosemary to a large skillet over medium heat. Once the butter is melted, cook for 30-60 seconds until the garlic and rosemary are fragrant.
  • Drizzle the garlic-rosemary butter over the steak bites. Garnish with fresh parsley and enjoy immediately.

Cast Iron Directions

  • Add a drizzle of neutral oil to a large cast iron skillet. Heat the oil over medium-high until it's shimmering. Then, add the seasoned steak cubes and cook until they’re seared all over and reach 125°F (52°C), about 1 minute per side. Don't crowd the pan or the steak will steam instead of sear. Work in batches, if needed.
  • Add the butter, garlic, and rosemary to the pan. Once melted, baste the steak cubes with the garlic-rosemary butter until the they reach 130°F (54°C) for medium-rare, another 1-2 minutes.
  • Transfer the steak bites to a platter and rest for 5 minutes, until the bites reach 135°F (57°C). Garnish with parsley and serve immediately.

Notes

If you can’t find tri-tip, use top sirloin, strip steak, or ribeye instead.
This recipe will make about 16 servings as an appetizer. (3-4 bites per person.)
The cast iron skillet method will also work on a Blackstone or other outdoor griddle.
I recommend cooking the steak until it’s medium rare for the best flavor and texture! Use a meat thermometer to test the bites. When they hit 130°F (54°C), pull them off the grill or skillet and let them rest for 5 minutes, until they hit 135°F (57°C).
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 203kcal, Carbohydrates: 5g, Protein: 18g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 67mg, Sodium: 81mg, Potassium: 328mg, Fiber: 1g, Sugar: 2g, Vitamin C: 1mg, Calcium: 97mg, Iron: 4mg
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