If you’ve been dreaming of restaurant-quality steak that’s perfectly seasoned, incredibly tender, and dripping with garlicky butter goodness, these Garlic Butter Steak Skewers are about to become your new obsession. Imagine juicy cubes of sirloin steak threaded onto skewers, seared to perfection with beautiful char marks, then brushed with the most incredible garlic butter that seeps into every bite. Each skewer delivers that irresistible combination of savory, buttery, and garlicky flavors that make steak night feel like a special occasion, yet they’re surprisingly simple to prepare at home.
What makes these skewers truly special is how the bite-sized format ensures every piece of steak cooks evenly and develops that gorgeous caramelized crust on multiple sides. The garlic butter isn’t just a topping – it’s a flavor bomb that transforms good steak into extraordinary steak. Fresh garlic, herbs, and rich butter create a sauce that coats each morsel, making every bite melt-in-your-mouth delicious. Plus, serving steak on skewers feels fun and interactive, whether you’re eating around the dinner table or serving at a backyard gathering.
These versatile skewers work beautifully for countless occasions. They’re perfect for weeknight dinners when you want something special without complicated steps, summer grilling sessions when you’re cooking outdoors, dinner parties where presentation matters, or game day gatherings when you need crowd-pleasing protein. Kids love eating food on sticks (it makes vegetables more fun too!), while adults appreciate the sophisticated flavors. Whether you’re cooking for two or feeding a crowd of twenty, these skewers scale effortlessly and guarantee everyone gets perfectly cooked steak with that incredible garlic butter finish.
History / Background
While skewered meat has ancient origins dating back thousands of years across virtually every culture that cooked over fire, the concept has evolved into countless regional variations worldwide. From Middle Eastern kebabs to Japanese yakitori, Southeast Asian satay to Greek souvlaki, the fundamental technique of threading meat onto sticks for cooking remains remarkably universal. This method developed because it offered practical advantages: easier turning over fire, faster cooking times, better heat penetration, and built-in portion control.
In medieval times, European cooks discovered that cutting meat into smaller pieces and cooking on skewers allowed less tender cuts to become palatable while using less fuel. Knights returning from the Crusades brought back Middle Eastern cooking techniques, including various kebab styles, which gradually influenced European cuisine. The tradition of basting meat with flavored butter during cooking has particularly strong roots in French cuisine, where “beurre composé” (compound butter) became a cornerstone of classical cooking.
The American steakhouse tradition that emerged in the 19th century elevated beef to an art form, with cuts like sirloin, ribeye, and filet mignon becoming status symbols. As outdoor grilling became popular in 1950s suburban America, kebabs and skewers experienced a renaissance. Home cooks discovered that skewered steak cooked faster than whole steaks, made portion control easier, and created a more interactive dining experience perfect for casual entertaining.
The specific combination of garlic and butter with steak has deep roots in French bistro cooking, where “bifteck à la bourguignonne” and similar preparations featured butter-based sauces enriched with garlic and herbs. This pairing became beloved because butter’s richness complements beef’s natural flavors while garlic adds aromatic depth without overpowering the meat’s taste. American steakhouses adopted and adapted these techniques, creating the garlic butter steak tradition that’s now iconic.
Today’s garlic butter steak skewers represent a beautiful fusion of ancient cooking methods with modern flavor preferences. They honor the millennia-old tradition of cooking meat on sticks while incorporating those beloved steakhouse flavors that make beef irresistible. The result is a dish that feels both timeless and contemporary – perfect for Instagram-worthy presentations yet rooted in practical, fire-based cooking techniques humans have used since the beginning of civilization.
Why You’ll Love This Recipe
These Garlic Butter Steak Skewers are about to revolutionize your approach to cooking steak, delivering steakhouse-quality results without the premium price tag or intimidating techniques.
Here’s why this recipe deserves a permanent place in your cooking rotation:
- Restaurant-quality at home – Achieve that perfect sear, tender texture, and rich garlic butter flavor that rivals any upscale steakhouse
- Quick cooking time – Ready in just 20 minutes from start to finish, making it perfect for busy weeknights when you want something impressive
- Budget-friendly – Uses affordable sirloin steak and simple ingredients, yet tastes luxurious and special
- Foolproof technique – The skewer format makes it nearly impossible to overcook, and you can easily check doneness
- Perfect portion control – Each skewer provides an ideal serving size, making it easy to serve and eliminating waste
- Kid-approved – Everything tastes better on a stick! Kids love the interactive format and the mild, buttery flavor
- Grill or stovetop – Works beautifully whether you’re grilling outdoors or using a grill pan indoors year-round
- Minimal cleanup – Just one pan or grill plus a bowl for the garlic butter means easy cleanup
- Naturally low-carb and keto-friendly – Pure protein with butter and seasonings fits perfectly into low-carb lifestyles
- Impressive presentation – Skewers look elegant and professional with virtually no styling effort required
- Great for entertaining – Easy to prep ahead, quick to cook, and guests can grab and go at casual gatherings
- Customizable – Add vegetables between meat cubes, adjust seasonings, or try different cuts for variety
- No special skills required – If you can thread meat on a stick and turn them occasionally, you can nail this recipe
- Meal prep champion – Cook extra for easy lunches throughout the week in salads, wraps, or grain bowls
Ingredient Notes
Understanding your ingredients ensures success with these skewers. Here’s what you need to know about each component.
Steak: Sirloin steak is the sweet spot for skewers – affordable, flavorful, and tender enough when cut into cubes. You’ll need about 1.5-2 pounds for 4-6 skewers. Choose steaks about 1-1.5 inches thick for best results. Ribeye works beautifully if you want extra marbling and richness, while filet mignon creates ultra-tender skewers for special occasions. Flank steak or flat iron steak are budget-friendly alternatives, though slightly less tender. Look for bright red meat with some marbling (white fat streaks) which add flavor and moisture. Avoid pre-cut “stew meat” as pieces are inconsistent sizes.
Butter: Unsalted butter is essential so you control the salt level. You’ll need about 4-6 tablespoons for basting. European-style butter with higher fat content (82-86% vs. standard 80%) creates an even richer, more luxurious sauce if you want to splurge. The butter should be softened but not melted for mixing with garlic and herbs.
Garlic: Fresh garlic is absolutely non-negotiable here – you’ll need 4-6 large cloves, minced very finely or pressed. Fresh garlic provides that pungent, aromatic flavor that becomes sweet and mellow when cooked. Jarred minced garlic lacks the vibrant punch of fresh. Don’t be tempted to use garlic powder in the butter – it won’t provide the same flavor impact.
Fresh Herbs: Fresh parsley is traditional and adds brightness and color. You can also use fresh thyme, rosemary, or chives. You’ll need about 2 tablespoons chopped. Dried herbs don’t work well in compound butter as they don’t distribute evenly and have different flavors.
Olive Oil: High-quality olive oil or avocado oil for brushing the skewers before cooking prevents sticking and helps achieve that beautiful sear. You’ll need about 2 tablespoons.
Seasonings: Kosher salt and freshly ground black pepper are your foundation. Coarse salt adheres better to meat than fine table salt. Fresh cracked pepper has more aromatic oils than pre-ground. Some recipes add paprika for color and subtle sweetness, or red pepper flakes for heat.
Optional Additions: Worcestershire sauce adds umami depth to marinades. Lemon juice or zest in the garlic butter brightens the richness. Dijon mustard creates a more complex flavor profile.
Equipment Needed
Having the right tools makes cooking these skewers easier and ensures better results:
- Metal or bamboo skewers – Metal skewers (10-12 inches) are reusable and conduct heat, cooking meat slightly from the inside. Bamboo skewers (soak for 30 minutes before using) work great but may char slightly
- Sharp chef’s knife – For cutting steak into uniform cubes
- Cutting board – Preferably one designated for raw meat
- Large bowl or zip-top bag – For marinating if desired
- Small mixing bowl – For preparing garlic butter
- Grill or grill pan – For cooking the skewers with those beautiful char marks
- Tongs – For turning skewers easily without piercing the meat
- Basting brush – For applying garlic butter during and after cooking
- Instant-read thermometer – Optional but helpful for checking doneness
- Large plate or platter – For serving the finished skewers
- Measuring spoons – For accurate seasoning
Garlic Butter Steak Skewers Recipe
- Total Time: 25 minutes (plus optional 30-minute marinating)
- Yield: 4-6 skewers (serves 4) 1x
- Diet: Gluten Free
Description
These Garlic Butter Steak Skewers feature tender cubes of perfectly seasoned sirloin steak, seared to juicy perfection and brushed with rich, aromatic garlic butter. Ready in 25 minutes and absolutely irresistible!
Ingredients
For the Steak Skewers:
- 1½-2 pounds sirloin steak, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika (optional)
For the Garlic Butter:
- 6 tablespoons unsalted butter, softened
- 4-5 cloves garlic, minced or pressed
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Optional for Serving:
- Extra fresh parsley for garnish
- Lemon wedges
- Flaky sea salt
Instructions
- Prepare the Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Pat dry before using. If using metal skewers, no preparation needed.
- Cut the Steak: Remove the steak from refrigeration 20-30 minutes before cooking to bring to room temperature. Using a sharp knife, cut the steak into uniform 1.5-inch cubes, trimming away any large pieces of fat or silver skin. Try to keep pieces as similar in size as possible for even cooking.
- Season the Steak: In a large bowl, toss the steak cubes with olive oil to coat. Sprinkle with salt, pepper, garlic powder, and paprika if using. Toss well to ensure every piece is evenly seasoned. Let sit while you prepare the garlic butter.
- Make the Garlic Butter: In a small bowl, combine softened butter, minced garlic, chopped parsley, lemon juice, salt, pepper, and red pepper flakes if using. Mix thoroughly until all ingredients are evenly distributed. Set aside at room temperature so it stays spreadable.
- Thread the Skewers: Thread the seasoned steak cubes onto skewers, leaving about ¼ inch of space between pieces to allow heat circulation and even cooking. You should fit 4-6 pieces per skewer depending on skewer length. Don’t pack them too tightly.
- Preheat Your Cooking Surface: Heat a grill to high heat (450-500°F) or place a grill pan or cast iron skillet over high heat until very hot and just beginning to smoke slightly, about 3-4 minutes.
- Cook the Skewers: Place skewers on the hot grill or pan, being careful not to overcrowd. Cook for 2-3 minutes per side without moving them, allowing a nice crust to form. Turn the skewers to cook all four sides, about 8-10 minutes total for medium-rare to medium. For medium-rare, the internal temperature should reach 130-135°F; for medium, 135-145°F.
- Baste with Garlic Butter: During the last minute of cooking, generously brush the skewers with about half of the garlic butter, turning to coat all sides. The butter will melt and create a delicious glaze.
- Rest and Finish: Remove skewers from heat and transfer to a serving platter. Immediately brush with the remaining garlic butter while the meat is still hot. Let rest for 3-5 minutes to allow juices to redistribute.
- Serve: Garnish with extra fresh parsley and serve with lemon wedges if desired. Drizzle any remaining garlic butter from the platter over the skewers before serving.
Notes
- Steak Temperature: Remove steak from refrigerator 20-30 minutes before cooking for more even cooking and better sear.
- Don’t Overcook: Steak continues cooking from residual heat after removing from grill. Remove slightly before your desired doneness.
- Skewer Spacing: Leave small gaps between meat cubes – they cook more evenly and develop better crust.
- Marinating Option: For extra flavor, marinate cubed steak in Worcestershire sauce, olive oil, and garlic for 30 minutes to 2 hours before seasoning and cooking.
- Vegetable Additions: Thread bell peppers, onions, mushrooms, or cherry tomatoes between steak cubes for added nutrition and color.
- Broiler Method: Can also cook under a preheated broiler, 4-6 inches from heat, turning every 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Main Course
- Method: Grilling / Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1-2 skewers (about 6 oz cooked steak with butter)
- Calories: 420
- Sugar: 0
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42
- Cholesterol: 145mg
Nutrition information is approximate and will vary based on specific cuts of steak used and portion sizes.
Tips & Variations
This versatile recipe adapts beautifully to different preferences and dietary needs. Here are some delicious ways to customize:
Asian-Inspired: Replace garlic butter with a glaze made from soy sauce, honey, sesame oil, ginger, and garlic. Garnish with sesame seeds and green onions for an Asian fusion twist.
Herb Butter Variations: Try different herb combinations like rosemary and thyme for an earthy profile, or cilantro and lime for a Mexican-inspired version. Compound butters with blue cheese or gorgonzola create steakhouse elegance.
Spicy Version: Add cayenne pepper or chipotle powder to the steak seasoning. Mix hot sauce or sriracha into the garlic butter for heat lovers.
Mediterranean Style: Season with oregano, lemon zest, and olive oil. Thread with cherry tomatoes, red onions, and bell peppers between meat cubes. Serve with tzatziki sauce.
Surf and Turf Skewers: Alternate steak cubes with large shrimp or scallops for an elegant combination. Adjust cooking time as seafood cooks faster than beef.
Different Cuts: Try ribeye for extra marbling and richness, tenderloin for special occasions, or even lamb cubes with mint butter for variety.
Vegetable Skewers: Thread mushrooms, zucchini, bell peppers, and red onions between steak cubes for a complete meal on a stick. The vegetables absorb the garlic butter beautifully.
Wine Butter: Add 1 tablespoon red wine to the garlic butter for depth and complexity that complements the beef.
Breakfast Skewers: Use the same technique with breakfast sausage and add scrambled egg pieces for a fun brunch option.
Pro Chef Tips
These professional techniques will elevate your steak skewers from good to absolutely restaurant-quality:
Room Temperature is Crucial: Never cook steak straight from the refrigerator. Cold meat dropped onto a hot grill creates uneven cooking – the exterior overcooks before the interior warms through. Let steak sit at room temperature for 20-30 minutes before cooking for perfectly even results.
Dry Equals Sear: Pat steak cubes thoroughly dry with paper towels after cutting and before seasoning. Moisture on the surface creates steam, which prevents proper browning. You want that gorgeous caramelized crust, which only forms on dry surfaces at high heat.
Season Generously: Steak can handle bold seasoning. Don’t be shy with salt and pepper – some of it will fall off during cooking, so you need to start with more than seems necessary. Season just before cooking or the salt will draw out moisture.
Hot Pan, Don’t Move: Your grill or pan should be screaming hot before the meat touches it. Once the skewers are on, resist the urge to move them for at least 2-3 minutes. Moving too early prevents crust formation and causes sticking. The meat will naturally release when a proper sear forms.
Four-Sided Sear: Since steak cubes are essentially square, aim to sear all four sides for maximum caramelization and flavor. This creates more surface area for that delicious Maillard reaction and ensures garlic butter on every side.
Butter at the End: Always add garlic butter during the last minute of cooking or immediately after removing from heat. Added too early, the butter burns and the garlic becomes bitter and acrid. The residual heat from hot meat melts the butter perfectly without burning.
Rest is Mandatory: Letting steak rest for 3-5 minutes after cooking allows muscle fibers to relax and juices to redistribute throughout the meat. Cut immediately and those precious juices run out onto the plate instead of staying in the steak.
Use an Instant-Read Thermometer: For perfect doneness every time, invest in an instant-read thermometer. Insert it horizontally into a cube’s center: 130-135°F for medium-rare, 135-145°F for medium. Remember it will rise 5 degrees during resting.
Common Mistakes to Avoid
Even with a straightforward recipe, there are pitfalls that can impact your results. Here’s how to avoid them:
Overcrowding the Skewers: Packing meat cubes too tightly prevents even cooking and caramelization. Leave about ¼ inch between pieces so hot air can circulate. Tightly packed skewers steam rather than sear, resulting in gray, boiled-looking meat instead of beautiful brown crust. If you have more meat than fits comfortably on your skewers, make additional skewers rather than cramming everything onto fewer sticks.
Cutting Uneven Pieces: When steak cubes vary significantly in size, smaller pieces overcook and become tough while larger pieces remain underdone. Take an extra minute to cut uniform 1.5-inch cubes. Consistency is more important than speed. If you have a few odd-shaped pieces, thread them on a separate skewer and remove them earlier.
Cooking Straight from the Fridge: Cold steak = uneven cooking. The outside chars before the inside warms up, resulting in meat that’s burnt on the exterior and cold in the center. Always let steak sit at room temperature for 20-30 minutes before cooking. This simple step dramatically improves results and is the hallmark of professional cooking.
Flipping Too Frequently: Moving skewers every 30 seconds prevents proper sear formation. When meat hits a hot surface, it initially sticks as proteins bond with the metal. As a crust forms, the meat naturally releases and flips easily. Patience is key – let each side cook undisturbed for 2-3 minutes before turning.
Not Preheating Properly: A barely-warm grill or pan creates gray, steamed meat instead of beautifully seared steak. Your cooking surface should be very hot – you should feel strong heat when you hold your hand 6 inches above it. For grills, preheat for 10-15 minutes. For stovetop pans, heat on high for 3-4 minutes until just beginning to smoke. Proper preheating is non-negotiable for great steak.
Storage & Meal Prep
These steak skewers work wonderfully for meal prep and create delicious leftovers that work in multiple dishes.
Refrigerator Storage: Allow cooked skewers to cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. You can leave the meat on the skewers or remove it for easier storage. The steak will continue absorbing garlic butter flavor as it sits, making leftovers incredibly delicious.
Reheating Cooked Skewers: The challenge with reheating steak is preventing further cooking that makes it tough. The best method is gentle reheating in a 250°F oven for 10-15 minutes until just warmed through. You can also microwave at 50% power in 30-second intervals, though this risks uneven heating. Alternatively, serve leftover steak cold or at room temperature – it’s delicious sliced in salads or sandwiches.
Meal Prep Strategy: Cook extra skewers on Sunday for easy protein throughout the week. Remove meat from skewers and store in containers. Use in grain bowls, salads, wraps, quesadillas, or pasta dishes. The pre-cooked, pre-seasoned steak makes weekday lunches and dinners incredibly fast.
Preventing Dryness: When meal prepping, slightly undercook the steak (to rare or medium-rare) so reheating doesn’t push it to well-done. Store with any leftover garlic butter to keep meat moist.
Make-Ahead & Freezer Notes
Planning ahead makes entertaining and weeknight cooking even easier with these skewers.
Prep-Ahead (Uncooked): Cut and season the steak, then thread onto skewers up to 24 hours before cooking. Place on a baking sheet, cover tightly with plastic wrap, and refrigerate. Remove from refrigerator 30 minutes before cooking. Prepare garlic butter up to 3 days ahead and store refrigerated in an airtight container. Bring to room temperature before using.
Marinating for Extra Flavor: For deeper flavor, marinate cubed steak in a mixture of Worcestershire sauce, olive oil, garlic, and herbs for 30 minutes to 4 hours before skewering and cooking. Don’t marinate longer than 4 hours or the acid can start breaking down the meat texture.
Freezing Raw Skewers: Thread raw, seasoned steak onto skewers, place on a baking sheet, and freeze until solid (about 2 hours). Transfer to freezer bags, removing as much air as possible. Freeze for up to 3 months. Cook directly from frozen, adding 3-5 minutes to cooking time, or thaw overnight in the refrigerator.
Freezing Cooked Steak: While not ideal, cooked steak can be frozen for up to 2 months. Cool completely, remove from skewers if desired, and freeze in airtight containers or freezer bags. The texture will be slightly softer when reheated, but it’s still tasty for adding to other dishes like pasta or stir-fries.
Best Thawing Method: Always thaw in the refrigerator overnight for food safety and best texture. Never thaw on the counter at room temperature, which allows dangerous bacterial growth.
Garlic Butter Freezing: Compound butter freezes excellently for up to 3 months. Roll into a log using plastic wrap, then wrap in foil. Slice off medallions as needed and place on hot steak.
Serving Suggestions
These versatile skewers pair beautifully with countless sides and work in various meal contexts.
Classic Steakhouse Sides: Serve with loaded baked potatoes or crispy steak fries, creamed spinach, sautéed mushrooms, or roasted asparagus with parmesan. Add a wedge salad with blue cheese dressing for the full steakhouse experience.
Lighter Options: Pair with cauliflower mash, zucchini noodles, or a large fresh salad for a lower-carb meal. Roasted Brussels sprouts or green beans provide vegetables without heaviness.
Grain-Based Sides: Serve over fluffy rice pilaf, garlic mashed potatoes, creamy polenta, or alongside warm dinner rolls. Orzo pasta or couscous salad create Mediterranean-inspired plates.
Summer Grilling: Make it a full grill feast with corn on the cob, grilled vegetables, coleslaw, and baked beans. Add a fresh tomato and cucumber salad for brightness.
Bowl Meals: Remove steak from skewers and serve over rice or quinoa with roasted vegetables, avocado, and extra garlic butter for easy Buddha bowls or steak bowls.
Appetizer Style: Serve smaller skewers as appetizers at parties with dipping sauces like horseradish cream, chimichurri, or peppercorn sauce.
International Flavors: Pair with tzatziki and pita for Greek-inspired meals, serve with chimichurri for Argentinian flair, or accompany with peanut sauce for Thai influences.
Beverage Pairings: These rich, buttery skewers pair beautifully with bold red wines like Cabernet Sauvignon or Malbec, craft beers, or for non-alcoholic options, sparkling water with lemon or iced black tea.
FAQs Section
What’s the best cut of steak for skewers?
Sirloin is ideal for skewers because it’s affordable, flavorful, and tender enough when cut into cubes. Top sirloin is slightly more tender than bottom sirloin. Ribeye works wonderfully if you want extra marbling and richness, while tenderloin (filet mignon) creates the most tender skewers but costs significantly more. Avoid tough cuts like round or chuck, which need long, slow cooking to become tender. For budget-friendly options, flat iron steak or flank steak work well but should be cut across the grain.
Can I cook these in the oven instead of grilling?
Absolutely! Preheat your oven to 450°F and place skewers on a baking sheet (lined with foil for easy cleanup). Bake for 10-12 minutes for medium-rare, flipping halfway through. For the best results, finish under the broiler for 1-2 minutes to get some char and caramelization similar to grilling. An alternative is using a cast iron grill pan on the stovetop over high heat, which creates beautiful grill marks and works year-round regardless of weather.
How do I know when the steak is done?
The most accurate method is using an instant-read thermometer inserted horizontally into the center of a cube: 130-135°F for medium-rare (warm red center), 135-145°F for medium (warm pink center), 145-155°F for medium-well (slight pink), and 155°F+ for well-done. Without a thermometer, use the touch test: medium-rare feels like the fleshy part of your palm below your thumb when you touch your thumb to your middle finger. Remember that steak continues cooking 5 degrees after removing from heat, so remove slightly before your target temperature.
Should I marinate the steak first?
Marinating is optional but adds extra flavor depth. A simple marinade of Worcestershire sauce, olive oil, garlic, and soy sauce works wonderfully for 30 minutes to 2 hours before cooking. Don’t marinate longer than 4 hours as the acid can start breaking down the meat’s texture, making it mushy. If you use a good quality steak and season it well, marinating isn’t necessary – the garlic butter provides plenty of flavor. For tenderizing tougher cuts, marinating helps, but sirloin and ribeye don’t require it.
Can I make these with chicken instead of steak?
Yes! Chicken breast or thigh meat works beautifully with the same garlic butter treatment. Cut boneless, skinless chicken into similar-sized cubes and cook slightly longer – about 12-15 minutes total, turning every 3-4 minutes, until internal temperature reaches 165°F. Chicken thighs stay juicier than breasts and are more forgiving if slightly overcooked. Pork tenderloin, lamb, or even firm fish like swordfish also work well with this method and garlic butter.
Why did my garlic burn and taste bitter?
Garlic burns easily at high temperatures because of its sugar content. To prevent burning, only add garlic butter during the last minute of cooking when the steak is nearly done, or brush it on immediately after removing from heat. The residual heat from hot meat melts the butter perfectly without burning the garlic. Never put raw garlic directly on the grill or hot pan – it will burn before the steak cooks. If using garlic in a marinade, make sure it’s well-coated in oil to protect it from direct heat.
Can I prep these ahead for a party?
Definitely! Thread the skewers and season the meat up to 24 hours ahead, then refrigerate covered. Make the garlic butter up to 3 days ahead and store refrigerated. About 30 minutes before cooking, remove skewers from the fridge to bring to room temperature and soften the butter. This prep-ahead approach makes entertaining much easier – you’ll only need 10 minutes of active cooking time when guests arrive. For larger parties, cook skewers in batches and keep finished ones warm in a 200°F oven.
Conclusion
And there you have it – everything you need to create the most incredible, mouthwatering Garlic Butter Steak Skewers that’ll have everyone convinced you’ve mastered the art of cooking steak! This recipe proves that restaurant-quality doesn’t have to mean restaurant-complicated. With quality ingredients, proper technique, and that irresistible garlic butter finish, you can serve steakhouse-worthy food right from your own grill or stovetop.
What I absolutely love about these skewers is their versatility and crowd appeal. They’re fancy enough for date night or dinner parties, yet simple enough for Tuesday night dinner. Kids love eating off sticks, adults love the sophisticated garlic butter flavor, and the cook loves how quickly they come together with minimal cleanup. Plus, once you’ve mastered the basic technique, you can customize endlessly with different seasonings, compound butters, and add-ons to keep things interesting week after week.
I can’t wait to hear how your Garlic Butter Steak Skewers turn out! Did you grill them outdoors or use a grill pan? Try any of the flavor variations? Maybe add vegetables between the meat cubes? Drop a comment below and share your experience – I genuinely love hearing from readers and discovering how you make these recipes your own. And if this becomes your new go-to steak recipe (which I’m confident it will), please save it to your Pinterest boards so you can find it easily for your next cookout, and help other home cooks discover how easy it is to make restaurant-quality steak at home!
Now fire up that grill, grab some quality steak, and get ready to create some serious garlic butter magic. Your taste buds are about to thank you!
