The best Blackstone steak bites come from a ripping-hot griddle, steak cubes that are bone dry, and a garlic butter finish. Season them with Brunk Garlic King All Purpose Garlic Seasoning and you'll get a dark, crusty sear in about 5 minutes, with juicy medium centers and big garlic flavor in every bite.
Ingredients
- 2 lb sirloin or ribeye, cut into 1-inch cubes
- 1½–2 Tbsp Brunk Garlic King All Purpose Garlic Seasoning
- 2 Tbsp avocado oil or another high-smoke-point oil
- 4 Tbsp butter
- 5 cloves garlic, thinly sliced
- 1 tsp Worcestershire sauce
- 2 Tbsp fresh parsley, chopped
- Pinch of red pepper flakes (optional)
Instructions
- Pat the steak cubes very dry with paper towels, toss them with 1 Tbsp of the oil, and season them all over with Garlic King. Let them sit for 10–15 minutes while the griddle heats.
- Preheat the Blackstone on high for 10–15 minutes, until the surface hits about 450–500°F. An infrared thermometer helps, or the oil should shimmer and just start to smoke.
- Add the remaining oil and spread the steak bites out in a single layer with space between them. Don't crowd them, or they'll steam instead of sear. Leave them alone for 2 minutes to build a crust.
- Flip and toss the bites with two spatulas and sear for another 1–2 minutes, until browned on most sides. Aim for 130–135°F inside for medium-rare to medium (145°F for medium-well).
- Turn the heat to low, push the steak into a pile, and add the butter, sliced garlic and Worcestershire right next to it. Once the butter foams and the garlic turns light gold (about 30–45 seconds), toss everything together.
- Pull the steak bites off the griddle and let them rest for 2 minutes. Finish with the parsley, red pepper flakes and one more light sprinkle of Garlic King.
Brunk tip
Season with Garlic King before the sear and again after the butter. The first layer cooks into the crust, and the second keeps the garlic flavor bright. Serve the bites with toothpicks as a game-day snack, or pile them over rice or Blackstone garlic potatoes for dinner.