Place the dried beef cubes in a large bowl or shallow dish. Sprinkle the kosher salt and freshly ground black pepper evenly over the cubes, then pour half of the butter-herb mixture over the beef. Toss gently to coat. Reserve the remaining half of the butter-herb mixture for basting while grilling.

Marinate briefly

Let the coated beef sit at room temperature for 20–30 minutes to allow flavors to penetrate and to take the chill off (do not exceed 30 minutes for food safety).

Skewers and Grilling

Preheat grill

Preheat a gas or charcoal grill to high (450–500°F / 230–260°C). If using an indoor grill or cast-iron skillet, heat it until very hot and lightly smoking.

Assemble skewers

Thread 4–6 beef cubes onto each skewer, leaving a small gap between pieces for even heat circulation. Do not overcrowd the skewers.

Initial sear

Brush the grill grates lightly with oil. Place skewers over direct high heat and sear for 1.5–2 minutes per side to develop a brown crust. Rotate to sear all sides—total searing time about 6–8 minutes depending on cube size and grill heat.

Baste and finish to temperature

During the last 1–2 minutes of grilling, brush the reserved butter-herb mixture over the beef and continue turning to glaze. Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium—use an instant-read thermometer by inserting into the center of a cube.

Rest

Remove skewers from the grill and transfer to a warm plate. Tent loosely with foil and rest 5 minutes; carryover heat will bring the beef to final temperature and juices will redistribute.

Finish and serve

Sprinkle skewers with coarse finishing salt and chopped parsley. Serve hot from the skewer with lemon wedges on the side for guests who prefer a squeeze of citrus.