If you are craving the ultimate steakhouse-style dinner at home, these Blackstone Steak Bites with Cowboy Butter and Truffle Parmesan Frites deliver big flavor with a fun griddle twist. Tender steak bites get seared until juicy, then coated in a rich, garlicky cowboy butter packed with lemon, Dijon, herbs, spices, and just the right kick.
On the side, ultra-thin russet potato frites cook until crisp on the outside and tender in the middle, then get tossed with truffle oil and freshly grated parmesan for that restaurant-worthy finish. Top the steak with crispy fried onion strings and this becomes the kind of meal you will want to make on repeat.
Why You’ll Love This Recipe
- Big steakhouse flavor: Juicy steak bites, cowboy butter, crispy onions, and parmesan frites make this feel like a restaurant dinner at home.
- Perfect for the Blackstone: The griddle gives the steak bites a great sear and cooks the thin frites quickly.
- Loaded cowboy butter: Garlic, lemon, Dijon, paprika, cayenne, herbs, and chili flakes add bold flavor to every bite.
- Great for sharing: Serve it family-style as a fun dinner, game-day meal, or backyard griddle night.
Ingredients
Main Dish
- 3 beef tenderloins, or your favorite steak cut, cut into bite-sized pieces
- Steak seasoning blend, to taste
- Russet potatoes, cut very thin for frites
- High smoke point cooking oil
- Crispy fried onion strings, for topping
- Truffle oil, for finishing the frites
- Freshly grated parmesan, for finishing the frites
Cowboy Butter
- 6 tablespoons butter, melted
- 4–5 garlic cloves, minced
- Juice of 1/2 lemon
- 1/2 tablespoon lemon zest
- 1 tablespoon Dijon mustard
- 1/2 teaspoon cayenne
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon chives, chopped
- 1 teaspoon chili flakes
- 1 teaspoon thyme
- Salt and pepper, to taste
How to Make Blackstone Steak Bites
- Make the cowboy butter. Melt the butter, then whisk in the minced garlic, lemon juice, lemon zest, and Dijon mustard. Stir in the cayenne, paprika, chili flakes, thyme, parsley, chives, salt, and pepper.
- Reserve some butter. Set aside about 1/4 of the cowboy butter in a separate dish for drizzling over the finished steak bites.
- Preheat the Blackstone. Heat the griddle to medium heat. Add a generous layer of high smoke point cooking oil to the surface.
- Cook the frites. Add the thinly cut potatoes to the griddle and cook until crispy on the outside and soft in the middle, turning as needed so they brown evenly.
- Finish the frites. Toss the hot frites with truffle oil and freshly grated parmesan, then set aside while you cook the steak bites.
- Sear the steak. Increase the heat slightly if needed. Add the seasoned steak bites directly to the hot griddle and sear until browned on the outside.
- Add cowboy butter. Pour about 3/4 of the cowboy butter over the steak bites while they cook, tossing so every piece gets coated.
- Cook to preference. Continue cooking until the steak bites reach your desired doneness.
- Plate and garnish. Serve the steak bites with the truffle parmesan frites. Drizzle the reserved cowboy butter over the top and finish with crispy fried onion strings.
Recipe Tips
- Cut steak evenly. Bite-sized pieces cook quickly, so keeping them similar in size helps them cook at the same pace.
- Use a hot griddle for steak. A hot cooking surface gives the steak bites a better sear.
- Cut the potatoes very thin. Thin frites crisp faster on the Blackstone and feel more like steakhouse fries.
- Reserve butter before cooking. Keeping some cowboy butter separate gives you a fresh, glossy drizzle for serving.
- Serve right away. Steak bites and frites are best hot off the griddle while the edges are crisp.
Serving Ideas
Serve these steak bites and frites with a wedge salad, Caesar salad, grilled asparagus, roasted mushrooms, corn on the cob, garlic bread, or a simple dipping sauce on the side. They also make a fun appetizer-style platter for game day or a backyard party.
Storage
Store leftover steak bites and frites separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently on the griddle or in a skillet so it does not overcook. Re-crisp frites on the Blackstone, in a skillet, or in an air fryer if available.
