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