Chef Nate once again you’ve knocked it out of the park. I’ll be trying my rendition of this very soon. Earlier this evening I made your Pesto Ranch Chicken Flatbread. It turned out amazing. Love your show, CJs show, Betty’s show and Todd’s show. Thank you all for doing what you do!
I love hearing that my friend! Let me know if these are up to par. Go nuts with the butter too. You could really add a ton of flavor and take it any direction you want. Cajun butter would be spectacular too
I am definitely a steak lover but often find myself making the same way over and over again. It’s nice to throw a curveball every once in awhile. Let me know how it goes if you try it
It makes sense right? With the right dipping sauce, it’s hard to mess up steak bites but doing it this way gives you a lot more control of you temp and texture
I love all of the Blackstone seasonings but the new Outlaw BBQ is pretty special. The touch of sweet makes it fantastic as a post-dust… just don’t tell Cj I said that😂🤣
I’d cut em up first, season, then cook. Searing first has never been proven to seal in moisture or flavor. All in the preference, but gain, another awesome recipe! Great job
I agree on the “sealing in moisture” as a myth… however… beef fat needs to come to at least 120 before it starts to convert to gelatin (juiciness). Cooking the steak whole vs. pre-cut gives the intramuscular fat a chance to break down better before cutting. Try it and let me know if you see a difference
Without a doubt. Steak is MY meat. Followed closely by lobster and king crab (sorry CJ), but that's "the way" it is. I DO cook steak bites, but it is a steak for me that I cook, cut, and bite. 😁😁 - I'll have to try the crowd pleasing method you show here when we get out of our Canadian deep freeze (around May). - Cheers!
Nathan, these steak bites look absolutely delicious. I’ve never made steak bites before but I’m definitely going to take this recipe and pretend it’s my own idea! Lol.
Nice job Nate! However, I noticed you didn’t offer any to C.J. or Ethan. What’s up with that? I believe I will try this recipe for Christmas Day, but I will share it with family and friends 😁. I’ll also share this video with my brother, since I bought him a Blackstone for Christmas.
I usually use pre cut lean stew meat when I do steak bites. They turn out ok although I’ve never done a buttery type sauce with them. Looks amazing. I think the next time I do steak bites though I’ll use a full steak and cut it after.
At first I was like, basic video. Then CJ suggested the post dust. But the bread dipped in the melted butter and meat juice, made my mouth water. Well done. Like CJ's steak bites.
I smoke a couple of chuck roast and make burnt ends on the regular. When they hit the stall I cube them and put them in a pan with sauce. My griddle sits next to the smoker, I bet doing this with BBQ sauce would make for a nice snack while my 2nd chuck finishes the smoke! Not quite the same thing, but thanks for the idea!
@@BlackstoneGriddles Oh my, pulled them at the stall to wrap my traditional burnt ends like i said. i cut some off and made a 8 cubes on the griddle ... WOW. I cant think of a better mid smoke snack. That pink smoke ring with the Garlic butter and a little sear to finish off the insides was ridiculous. I used the smoker to melt the butter/garlic not sure if that did anything to help or not. If I was making these by themselves I would have let it rest a min or two longer, but i had to get the chucks back on for the longer cook. I think I am going to do some BEs in garlic butter and bronw sugar and some traditional BBQ sauce when there done.
Hi, Winn. The unit that Nate cooks with is the 28" XL Stainless Steel Griddle w/ a Rangetop. You can find it on our site here: blackstoneproducts.com/products/culinary-pro-28in-rangetop-griddle?_pos=1&_sid=99d972722&_ss=r
If you have people at your get together that want well done, you need better friends!😂😂
😂
😂🤣😂 #truth
Can’t believe you almost forgot the post dust! Lucky to have CJ there 😁 looks delicious Nate!
I’m always bailing Nate out of trouble… psh 😂
CJ came in clutch with the post-dust recommendation!
Chef Nate once again you’ve knocked it out of the park. I’ll be trying my rendition of this very soon. Earlier this evening I made your Pesto Ranch Chicken Flatbread. It turned out amazing. Love your show, CJs show, Betty’s show and Todd’s show. Thank you all for doing what you do!
We hope the buttery steak bites turn out amazing. And thank you for supporting our RUclips shows!
I love hearing that my friend! Let me know if these are up to par. Go nuts with the butter too. You could really add a ton of flavor and take it any direction you want. Cajun butter would be spectacular too
Is that Ribeye?
Steak is always a winner no matter how it is served. I will try this sometime but with my family i will need a lot more steak.
Right on. We hope you and your family enjoy this recipe!
Looks like a big winner to me chef! You don't need a bunch of movie quotes lol. I love all of ya'lls video's!
Looks like I just found my next cook, great job!
🙌🙌
That’s what I’m talking about!
Thank you Nate for this video, I never even thought of doing steaks this way. I will be adding steak bites to my list.
This technique is a serious game changer.
I am definitely a steak lover but often find myself making the same way over and over again. It’s nice to throw a curveball every once in awhile. Let me know how it goes if you try it
Most definitely doing it this way from now on! 👏
It makes sense right? With the right dipping sauce, it’s hard to mess up steak bites but doing it this way gives you a lot more control of you temp and texture
@@ItsAPartywithNateandCJ Absolutely 👍
Perfectly cooked!!!!!👍
Why thank you my good man!
Amazing looking steak bites! Great tips, and I gotta get me some of that bbq seasoning. Great job chef!
Thanks Dani!
I love all of the Blackstone seasonings but the new Outlaw BBQ is pretty special. The touch of sweet makes it fantastic as a post-dust… just don’t tell Cj I said that😂🤣
Absolutely amazing! Those look delicious Cheers 🍻. Wrong show 😆
Wrong show! ...Or is it?
Great technique tip on cooking the steak whole first. Always a pleasure to watch!
Thanks for being here, Andrew!
If it were a few hours earlier and about 40 degrees warmer, I'd be at my griddle! Looks so delicious and I will definitely make this!
We hope you enjoy when you do!
Love this technique of cooking the steaks whole, first. Awesome stuff Chef Nate
Glad you appreciate the technique, Rob! We believe that small changes lead to tasty results.
Definitely want to try this and thanks for tip to cook steak whole before cutting it into bite size.
We're happy to help, Rodney. Thanks for watching!
Love it!!! My boys love some steak. Absolutely doing this!
The boys will absolutely love this one!
Oddly enough, you eat less when it’s served like this… could save a few bucks on those growing boys 😂🤣
I am definitely trying this!
We hope you enjoy your buttery steak bites as much as we did!
I’d cut em up first, season, then cook. Searing first has never been proven to seal in moisture or flavor. All in the preference, but gain, another awesome recipe! Great job
I agree on the “sealing in moisture” as a myth… however… beef fat needs to come to at least 120 before it starts to convert to gelatin (juiciness). Cooking the steak whole vs. pre-cut gives the intramuscular fat a chance to break down better before cutting. Try it and let me know if you see a difference
Awesome job Chef Nate !!!
Thanks David!
I made this last night. Chef Nathan, WOW! Great dinner idea.
Looks so delicious!!
Looks delicious! Nicely done, fellas!
Thank you!
Without a doubt. Steak is MY meat. Followed closely by lobster and king crab (sorry CJ), but that's "the way" it is.
I DO cook steak bites, but it is a steak for me that I cook, cut, and bite. 😁😁
- I'll have to try the crowd pleasing method you show here when we get out of our Canadian deep freeze (around May). - Cheers!
May can't come soon enough because we know your friends and family will love these steak bites. Stay warm in the meantime!
🤣😂🤣 stay warm my friend
Excellent!!! Wow, that looks so good….
I like you Kent
What a GREAT idea. I think we will try this. Thanks Chef Nate
You're very welcome Brandi. Thanks for watching!
Thanks Brandi! I hope you dig it
@@ItsAPartywithNateandCJ but of course!!
Definitely let this steak rest comes out great awesome job I got to make some of these.
Never made steak bites before but this is for facts going on the gotta do list!!
You won't be disappointed!
Nathan, these steak bites look absolutely delicious. I’ve never made steak bites before but I’m definitely going to take this recipe and pretend it’s my own idea! Lol.
Post Dust, that is a typical CJ move there, you have learned from the master!
i'll be making this soon
Omg wow looks delicious
Mmmm...I wonder how this would be with a Korean type sauce tossed on them vs the butter. Have to try!
Looks great.
Nice job Nate! However, I noticed you didn’t offer any to C.J. or Ethan. What’s up with that? I believe I will try this recipe for Christmas Day, but I will share it with family and friends 😁. I’ll also share this video with my brother, since I bought him a Blackstone for Christmas.
Kevin, your observation is correct, he did NOT offer any to Ethan or myself….classic Nate
Nice steak, thanks
I usually use pre cut lean stew meat when I do steak bites. They turn out ok although I’ve never done a buttery type sauce with them. Looks amazing. I think the next time I do steak bites though I’ll use a full steak and cut it after.
Give this technique a try and let us know on social media how it turns out.
Well doesn’t this give me and Ang a hankerin for some of those delicious looking steak bites. Well done my friend, well done. I mean medium 😂 😅😊
We see what you did there 😂
Eh-oh! I like your style Zeb
@ 0:35 Caddy Shack. Love that movie.
At first I was like, basic video.
Then CJ suggested the post dust.
But the bread dipped in the melted butter and meat juice, made my mouth water.
Well done. Like CJ's steak bites.
Nate learned from the best, right CJ?😉😂
@@BlackstoneGriddles Todd? 🤣🤣🤣
🤣😂🤣 this is how you make comments of the week… I think
@@ItsAPartywithNateandCJ and here I thought it was my boyish good looks and cooking skills 🤣🤣🤣
Well done….like my steak bites!? You’re dead to me.
Also…well played.
I smoke a couple of chuck roast and make burnt ends on the regular. When they hit the stall I cube them and put them in a pan with sauce. My griddle sits next to the smoker, I bet doing this with BBQ sauce would make for a nice snack while my 2nd chuck finishes the smoke! Not quite the same thing, but thanks for the idea!
From you tube comments to god's (little g) ears... Chuck roast is on sale, now I just need some dry weather ;)
@@OleDuke When dry weather comes your way and you make this delicious recipe, please tag us on social media so we can appreciate the final dish!
@@BlackstoneGriddles Oh my, pulled them at the stall to wrap my traditional burnt ends like i said. i cut some off and made a 8 cubes on the griddle ... WOW. I cant think of a better mid smoke snack. That pink smoke ring with the Garlic butter and a little sear to finish off the insides was ridiculous. I used the smoker to melt the butter/garlic not sure if that did anything to help or not. If I was making these by themselves I would have let it rest a min or two longer, but i had to get the chucks back on for the longer cook.
I think I am going to do some BEs in garlic butter and bronw sugar and some traditional BBQ sauce when there done.
love it
Thanks for watching!
Fan.......tas.......tic!
Lol ya blackstone Betty Bruce and cj lol👍👍👌👌🥓🥓🥩🥩🌮🥪🍕🌯🥘
Nice!!
Thanks Lenny!
Great tailgater or tell them to come over early and have steak bites while we are waiting for the brisket to rest.
I Go Spog - salt, pepper, onion, garlic
That is a great flavor combination.
Looks delicious! What model blackstone is that you're using? I don't think I've seen that one before
Hi, Winn. The unit that Nate cooks with is the 28" XL Stainless Steel Griddle w/ a Rangetop. You can find it on our site here: blackstoneproducts.com/products/culinary-pro-28in-rangetop-griddle?_pos=1&_sid=99d972722&_ss=r
Looks delicious. Why isn't the T-shirt you're wearing the the store? I want one.
Hi there Howard, you can find that shirt on our website. Here's the link: blackstoneproducts.com/collections/apparel
Thank you. It wasn’t showing up on my laptop.
I think I'm going to try this recipe with Sandhill Crane breasts. ribeye of the sky
Sounds delicious!
I’ve heard the tales of this beast but I live in FL… so… can’t do that 🤣😂
If you cut them first they would cook alot faster and you might burn them
I've been pre cutting, but not anymore... thanks
Its a pro-tip for sure. Thanks for watching!
It makes sense right?! I hope you love it when you try it my friend
You and CJ need some Cook Training. The White parts inside peppers is called the ribs
New York strip?
Yup!
You did season the steaks with salt and pepper
S… P… annnnd G 😂🤣
I thought that smashing garlic made it taste flat 🤨😶😀
Yes you pulled out a thick piece and it was perfect, but the thin piece would’ve been well done. 🤦♀️🤷♀️
Cut them to soon and the Juice is loose