Garlic Butter Steak Skewers (Printable version)

Tender beef cubes grilled and glazed with rich garlic butter and fresh herbs.

# What You'll Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tsp smoked paprika
06 - ½ tsp dried thyme

→ Garlic Butter Sauce

07 - 4 tbsp unsalted butter
08 - 4 garlic cloves, minced
09 - 1 tbsp fresh parsley, chopped
10 - ½ tsp lemon zest
11 - 1 tbsp lemon juice

→ Optional Garnish

12 - Extra chopped parsley
13 - Lemon wedges

# Directions:

01 - Toss steak cubes with olive oil, salt, black pepper, smoked paprika, and dried thyme in a large bowl. Allow to marinate at room temperature for a minimum of 15 minutes.
02 - Preheat grill or grill pan to medium-high heat. Soak wooden skewers in water for 20 minutes if using to prevent burning.
03 - Thread marinated steak cubes onto skewers, spacing pieces to ensure even cooking.
04 - Grill skewers for 2 to 3 minutes per side, turning once, until steak reaches desired doneness and is browned.
05 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant. Remove from heat and stir in parsley, lemon zest, and lemon juice.
06 - Brush hot garlic butter over grilled steak skewers immediately. Garnish with extra parsley and lemon wedges as desired.

# Expert advice:

01 -
  • Ready in 30 minutes from start to finish, making it perfect for unexpected dinner guests or when you want something impressive without the stress
  • The garlic butter sauce is so simple yet tastes like restaurant-quality, and people always ask you for the secret
  • Naturally gluten-free and impressive enough to serve as a main dish, yet casual enough for backyard gatherings
02 -
  • Room temperature meat cooks more evenly than cold meat straight from the fridge. Let your beef sit out while you prep everything else—it makes a measurable difference in how juicy they turn out
  • Don't flip constantly. Flipping every 30 seconds keeps moisture in the pan instead of letting it create that beautiful crust. Patience here pays dividends
  • The carryover cooking is real—your beef keeps cooking for 2-3 minutes after you pull it off the heat. If you like medium-rare, pull them off when they look like they're between rare and medium
  • Those char marks aren't burnt, they're Maillard reaction magic. That's where the flavor depth comes from
03 -
  • Pat your beef dry before marinating. Moisture is the enemy of a good sear—it creates steam instead of that glorious brown crust
  • If your grill temperature drops when you add the skewers, wait 30 seconds for it to recover before you start timing. Patience gives you a better crust
  • Brush your grill grates clean right before cooking and oil them lightly. This prevents sticking and makes flipping easier

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