Super Easy Garlic Butter Steak Bites
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!
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).
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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