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Looking for juicy little bites packed with rich barbecue sweetness and a smoky caramel finish? Meet these steak chunks. They're soft and bold at the same time. The glaze bubbles to a delicious stickiness. Every piece has a tiny bit of char and a whole lot of flavor. Whenever I make them for the crowd at birthdays or weeknights, the plate’s wiped clean—seriously, people love these.
When I whipped these up for the first time, my uncle wanted to know every secret step. He even took a box of leftovers for himself. So you know these are a hit with everyone in the family.
Tasty Ingredients
- Unsalted butter Gives a smooth, buttery coating so the glaze grabs on and every pick has richer taste
- Dark brown sugar Melts into the sauce making it even thicker and packed with molasses flavor always pick soft brown sugar—it melts faster
- Barbecue sauce Pick a thick, sweet BBQ sauce, something with brown sugar or hickory adds magic to the stickiness
- Activated charcoal rub Makes a dramatic dark crust You’ll find food-safe ones at some specialty spots
- Sweet barbecue rub Has sweet and spicy notes. Read the label, look for molasses or brown sugar for big flavor
- Beef seasoning rub or salt, pepper, garlic powder Forms a strong, classic backbone Use fresh dry spices if you want that pop
- Beef filet steak Pick a filet with nice marbling for super soft results. Trim extra fat and silver skin for cleaner bites
Simple Step-by-Step
- Serve
- Serve them piping hot, whether as party snacks or stacked high for a cozy main course. Best enjoyed straight from the grill or oven.
- Return to Smoker and Finish Cooking
- Slide your pan back on the smoker rack. Let it sit until the steak's centers reach fifty-four degrees Celsius. The butter will melt all over and the sauce will turn into a sticky, shiny glaze.
- Glaze and Add Toppings
- Take your smoked steak cubes and spread them out in a cast iron pan or foil tray. Drench with BBQ sauce, sprinkle brown sugar everywhere, and scatter chunks of butter so every bite gets a little.
- Smoke the Steak Bites
- Set the rack with beef cubes on your smoker. Close the lid and smoke for around an hour, or until they hit forty-nine degrees Celsius on the inside. This keeps them juicy as the smoke works its magic.
- Season the Steak Bites
- Mix the sweet BBQ rub with the beef seasoning on one plate. Lay the charcoal rub on another. Dip just the tops and bottoms of each cube in charcoal, then roll the sides in the sweet and beef blend. Arrange bites on a cooling rack to help air flow all around.
- Cube and Prep the Steaks
- Trim away the silvery bits or spare fat. Slice the steaks into cubes, around four centimeters each—easy for snacking or plates.
- Prep the Smoker
- Fire up your smoker and set it to one hundred seven degrees Celsius. Make sure it stays at a steady heat so the beef cooks evenly.
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I always go back for the crispy bits at the edge—when the rub caramelizes just right. My cousin once called them beef candy. Guess you can tell how much they loved them, especially with that big barbecue smile!
Storing Leftovers
Let all leftover steak bites cool down all the way. Drop them into a sealed container and refrigerate for up to three days. For the tastiest leftovers, reheat slowly in a skillet or cover and pop into the oven. Skip the microwave if you can—it might make the bites tough.
Swaps and Alternatives
If you want a bit more chew, swap the filet for strip or sirloin. If you can’t get your hands on activated charcoal rub, go heavy with sweet barbecue rub for a dark, tasty crust. Any BBQ sauce works, but the sweeter and smokier, the stickier the result gets.
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How to Serve
Pile these steak bites onto platters with bright crunchy veggies or soft dinner rolls if you're hosting. For a hearty dinner, try them with creamy mash and grilled corn. Sometimes I scatter the bites on a salad or rice bowl for a smoky upgrade.
Tradition and Fun Facts
Smoking beef goes way back in barbecue tradition. It’s a hands-on way to get big flavor from simple cuts. These sweet, glazed bites nod to barbecue burnt ends—making all that smoky, crackly goodness something you can whip up for a weekday hangout or a backyard party.
Recipe FAQs
- → What cut of beef works best for steak bites?
Go for filet steaks because they're crazy tender. Thicker cuts keep everything juicy and perfect.
- → How do I ensure the steak bites are flavorful?
Rub every cube really well with your seasonings. Take your time letting that smoky flavor seep all the way in.
- → Can I substitute the barbecue sauce?
Absolutely, just swap in whichever barbecue sauce you love—homemade or a good bought one are both awesome.
- → Do I need a smoker for this dish?
Smoking makes them taste amazing, but you can cook the bites on a wire rack in your oven if you don’t have one.
- → How can I tell when the steak bites are done?
Just poke a digital thermometer in and look for 54°C—that’s the sweet spot for soft and juicy steak bites.
- → What's the best way to serve steak bites?
These are best hot. Pass them around with toothpicks as a snack, or set them on a plate with your favorite side dishes for a meal.