Quick Look at the Best Blackstone Steak Bites
- Ready In: 15 minutes!
- Cook Time: 4 minutes
- Serves: 4
- Main Ingredients: steak, butter, garlic, dijon mustard, lemon juice, and spices.
- Dietary Info: Gluten-Free and Dairy-Free friendly
- Equipment: Blackstone (or another flat-top griddle) and meat thermometer.
- Best For: quick weeknight dinner (similar to our quick teriyaki steak bites) or delicious appetizer
Share and summarize this recipe:
Top Reasons to Love these Blackstone Steak Bites
- So simple → less than 10 real ingredients!
- Less than 5 minutes cook time = quick and easy dinner.
- Juicy, tender meat on the inside with a crisp crust on the outside (like our garlic butter steak bites).
- Finish cooking with an easy cowboy butter that adds incredible flavor!
- Versatile – serve as a main dish or enjoy with a crowd as an appetizer.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Steaks – highly recommend ribeye steaks, but any cut of steak will work.
- Butter – use a plant-based butter to make it dairy-free.
- Dijon Mustard – adds a wonderful depth of flavor to the homemade cowboy butter!
How To Make Blackstone Steak Bites
Step 1 – Cut steak into cubes and season with salt and pepper.
Step 2 – Mix up the cowboy butter and set aside.
Seasoning Variations
There are a variety of ways to bring flavor to these quick cooking steak bites. Feel free to toss them in a steak dry rub before cooking or swap out the cowboy butter for a classic garlic herb butter.
Step 3 – Sear steak bites on the preheated cooktop.
Step 4 – Toss with a large spatula to sear on all sides.
Grilled Steak Internal Temperatures
| Finish | Internal Temperature |
| Rare | 120°F |
| Medium-Rare | 125-135°F |
| Medium | 135-145°F |
| Medium-Well | 145-155°F |
| Well Done | over 155°F |
👉 Note: internal temperatures rise 5-10°F while the meat rests. Therefore, it is best to pull them off the heat a little earlier than they reach your desired finish.
Step 5 – Finish by tossing with the reserved cowboy butter.
Erin’s Testing Tips: What We Learned
- Get everything ready before cooking – While the flat-top griddle heats up, bring everything you need for cooking and removing the steak bites once they are done.
- Blackstone steak bites cook VERY fast – Use a digital meat thermometer to keep an eye on the internal temperature and remove from heat as soon as they reach your desired temp. They were tested with a slightly longer cook time and they were tough and overdone.
- Cowboy Butter – it adds the best flavor and cooking steak with butter gives the outside a nice, crisp crust. Highly recommend adding towards the end of cooking and while they rest before serving.
Best Ways To Serve Blackstone Steak Bites
There are a variety of ways to serve these tender steak bites, here are some favorites:
- Appetizer: add a little more cowboy butter as they rest and serve with toothpicks for guests to help themselves.
- Main Course for a Cozy Dinner: enjoy with creamy mashed potatoes and garlic green beans.
- Main Course for an Outside Dinner: serve them up with Blackstone corn on the cob and some grilled potato wedges for a summer weeknight dinner!
Steak Bites on the Blackstone FAQs
A tender cut of steak that is marbled with fat for flavor is recommended. This is typically ribeye steaks, top sirloin steaks, or a New York strip steak.
For best results, add the butter mixture towards the end of cooking and while they rest after cooking. This will add flavor and keep them so tender with a crisp crust on the outside.
Tough meat means that it was overcooked. These steak bites cook incredibly fast, so check the internal temperature and remove as soon as they reach 125°F. Then let them rest for 5 minutes to redistribute the juices.
Yes, a large skillet can easily be used on the stove top. See our garlic butter steak bites for more instructions, if needed.
Other Steak Recipes For Dinner You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Equipment
Ingredients
- 2 pounds ribeye steak
- kosher salt and ground black pepper
- 1 tablespoon extra virgin olive oil
Cowboy Butter:
- 4 tablespoons butter, softened
- 1 teaspoon garlic, minced
- 1 teaspoon dijon mustard
- ½ teaspoon lemon juice
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- pinch kosher salt
Instructions
- Prep Steak: Cut 2 pounds ribeye steak into 1-inch cubes and remove any excess fat. Season with kosher salt and ground black pepper and set aside.
- Make Cowboy Butter: In a small bowl, add 4 tablespoons butter (softened), 1 teaspoon garlic, 1 teaspoon dijon mustard, ½ teaspoon lemon juice, ¼ teaspoon paprika, ¼ teaspoon dried thyme, ¼ teaspoon dried parsley, and a pinch kosher salt. Mix to combine and set aside.
- Prep Blackstone: Bring the flat top griddle to a high heat and bring everything out to the cook top. The cook time will go VERY fast, so it is really important to have everything ready to go.
- Cook Steak: Once hot, drizzle 1 tablespoon extra virgin olive oil on the cook top and add the steak chunks in a spaced out single layer to sear for 1 minute (set a stopwatch). Use a large spatula to toss the steak, cook 1 minute. Add cowboy butter and continue tossing the steak until their internal temperature reaches 125℉ (medium-rare). This should take about 4 minutes total.
- Serve: Let rest for 5 minutes and then enjoy!
Notes
- Dairy-Free: use a plant-based butter.
- Garlic Herb Butter: highly recommend the included cowboy butter, but we also have a traditional garlic herb butter that would also be delicious!
- Steak: this recipe was tested with ribeye steak (because it’s my favorite) but feel free to use your favorite cut of steak.
- Storage: leftovers can be stored in an airtight container in the fridge for 4-5 days.
Leave a Rating & Comment