Garlic Butter Steak Bites

If you want a holiday appetizer that disappears in minutes these Garlic Butter Steak Bites are a great option. Tender ribeye grilled then sliced into bite size pieces and tossed in garlic butter makes a standout centerpiece for a festive charcuterie board.

Holiday entertaining doesn’t have to be difficult. This recipe makes an impressive presentation and the flavors are amazing while being super simple to make.

Why You Will Love This Recipe

• Big steakhouse flavor with very little prep.
• Perfect for a holiday appetizer or an easy dinner.
• Ideal for building a steak charcuterie board everyone will talk about.

How To Make Garlic Butter Steak Bites

1. Pat ribeye steaks dry. Drizzle with olive oil and season with SPG.
2. Grill steaks 4 to 5 minutes per side or until cooked to your preferred doneness.

3. Let steaks rest 10 minutes.Slice into bite size pieces.

4. Melt butter in a small skillet. Add thin sliced garlic and cook until lightly toasted and fragrant. Remove from heat and let cool slightly.
5. Stir in brown sugar until dissolved.
6. Toss sliced steak with garlic butter and serve warm.

How To Build a Steak Bite Charcuterie Board

1. Place warm garlic butter steak bites in a shallow dish or mini cast iron dish.
2. Arrange cheese cubes olives pickles and toasted bread bites around the steak.
3. Add small bowls of horseradish sauce for dipping. Garnish with fresh herbs.
4. Serve warm and watch it disappear.

These Garlic Butter Steak Bites deliver bold flavor with minimal effort making them perfect for any holiday gathering. Serve them hot on a charcuterie board and your guests will be talking about them long after the party ends.

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Garlic Butter Steak Bites

Garlic Butter Steak Bites are an easy holiday appetizer served warm on a festive charcuterie board.

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: Appetizers

Cuisine: American

Keyword: charcuterie board, ribeye steak bites

Servings: 8

Calories: 434kcal

Ingredients

• 3 ribeye steaks
• 2 tablespoons olive oil
• 1 tablespoon Out Grilling SPG or Steak Rub
• ½ cup salted butter
• 5 garlic cloves sliced thin
• 1 tablespoon brown sugar

For Charcuterie Board

• 8 ounces cheddar cheese (we used garlic herb) cut into small chunks
• 3 slices wheat bread cut into bite size pieces, toasted
• horseradish sauce
• pickles
• olives
• fresh herbs for garnish

Instructions

• Pat ribeye steaks dry. Drizzle with olive oil and season with SPG.
• Prepare a grill fire to 350°.
• Grill steaks 4 to 5 minutes per side or until cooked to your preferred doneness.
• Melt butter in a small skillet. Add thin sliced garlic and cook until lightly toasted and fragrant. Remove from heat and let cool slightly.
• Stir in brown sugar until dissolved.
• Toss sliced steak with garlic butter and serve warm.
• For the Charcuterie Board:
• Place warm garlic butter steak bites in a shallow dish or mini cast iron dish.
• Arrange cheese cubes olives pickles and toasted bread bites around the steak.
• Add small bowls of horseradish sauce for dipping. Garnish with fresh herbs.
• Serve warm and watch it disappear.

Notes

• Cast Iron Method: Heat a cast iron skillet over high heat on the stovetop. Sear whole seasoned steaks 3 to 5 minutes per side until cooked to your preferred doneness. Proceed as recipe states.
• Storage: Store leftover steak in an airtight container in the refrigerator for 2-3 days.
• Reheat: Cook in a skillet coated with butter or olive oil over low heat, stirring occasionally until heated through.

Nutrition

Calories: 434kcal | Carbohydrates: 3g | Protein: 24g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 111mg | Sodium: 1195mg | Potassium: 263mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg

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