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When you want a punch of flavor and soft beef you can grab by the handful, these sticky sweet steak bites have your back. The barbecue sauce gets all melty and sticky, leaving every little piece smoky and a little crispy at the edges. I’ve brought them to birthdays and weekday family dinners—the tray hits empty fast, every single time.
The very first round, my uncle hounded me for details and even slipped extra bites in a napkin to take home. That really says it all about how loved these are!
Irresistible Ingredients
- Filet steak (beef) Pick a filet with those tasty fat streaks throughout for juicy bites. Snip any tough bits off for best texture.
- Bottle of barbecue sauce Go for a thick sweet sauce. One with a hint of hickory or molasses makes it extra sticky.
- Seasoned beef rub or a good mix of garlic powder, pepper, salt This brings classic savory vibes. Fresh spices work wonders.
- Brown sugar, dark and soft Adds molasses flavor and keeps the sauce dreamy and rich. Make sure it’s not dried out.
- Barbecue rub (the sweet kind) Brings a pop of sweet heat. Look for brown sugar or molasses in the blend.
- Butter—unsalted Real unsalted butter picks up all those flavors and helps the glossy stickiness. Don’t swap for margarine if you can help it.
- Activated charcoal rub Makes a cool blackened crust. You’ll find food-safe versions online or in fancy markets, but you can skip if needed.
Simple How-To Guide
- Bring to Room Temp:
- Take the steak out of the fridge fifteen minutes before you get started. This keeps everything cooking even.
- Fire Up the Smoker:
- Set the smoker at one hundred and seven degrees Celsius. Let the temp settle so the beef cooks right.
- Chop and Trim:
- Sweep off any silverskin or chunks of fat. Dice the steak into cubes about four centimeters wide so they cook the same speed.
- Rub on the Flavors:
- Mix the beef season mix and barbecue rub on one plate; pour the charcoal rub onto another. Press the top and bottom of the cubes in charcoal, then roll the sides in the sweet-savory mix. Lay them on a wire rack so air gets to all sides.
- Onto the Smoker They Go:
- Rest the rack right on the grates. Shut the lid and smoke for an hour or till the inside gets to forty-nine degrees Celsius—the beef will soak up loads of smokiness without turning tough.
- Top with Sweet Stuff:
- Once smoked, pile the cubes into a skillet or pan. Spoon barbecue sauce all over, sprinkle lots of dark brown sugar, and pop bits of butter around so every bite is loaded with goodness.
- Finish Back in the Smoker:
- Slide the pan back onto the smoker. Shut it again and let that buttery sauce bubble and thicken while the steak hits fifty-four degrees Celsius, turning every cube shiny and coated.
- Dive In:
- Enjoy while they’re warm, either as nibbles to share or loaded onto your dinner plate. They taste best just off the heat!
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The caramelized bits where the sugar and sauce hit the fire—that’s always my pick. My little cousin called them ‘beef candy’ once, sticky smile and all, and nothing has topped that description yet!
Keeping Leftovers
Chill any extra bites all the way, then plop them in a tightly shut container and stash in the fridge for up to three days. To warm up gently, heat on the stove in a skillet or in the oven under foil. Skip microwaving for too long or you’ll end up with chewy beef.
Swaps and Switch-Ups
If filet isn’t handy, use strip or sirloin—they give a meatier bite with just as much flavor. No charcoal rub? Add more sweet barbecue rub for a deep brown crust. Any barbecue sauce works in a pinch, but a thick, sticky one gives the best finish every time.
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Fun Ways to Serve
Serve these cubes on a big platter with crunchy veggies or soft rolls to soak up the sauce. They go awesome over mashed spuds and grilled corn. Toss a few onto a green salad or a rice bowl if you want a smoky lunch.
History and Traditions
Slow-smoking beef brings people together in barbecue towns everywhere, turning simple meat into something amazing. These sticky steak bites are a modern twist on old-school burnt ends and make it super easy for anyone to get that classic smoky flavor at home or at a party.
Frequently Asked Questions
- → Which beef should I choose for steak bites?
Filet is tops because it's super soft and cooks evenly. Pick chunks that are nice and thick for best results.
- → Any tips for making the steak bites bursting with flavor?
Roll each piece really well in the rub and let them hang out in the smoke so the taste gets deep inside.
- → Is it fine to swap out the barbecue sauce?
Go for it. Try whatever sauce you like, store-bought or homemade, to put your own spin on it.
- → Must I use a smoker, or can I cook these another way?
A smoker is awesome for adding extra smoky notes, but you can totally make these in your oven with a rack.
- → How will I know when the steak bites are ready?
Poke them with a meat thermometer. You want them to hit 54°C, so they're juicy and not overdone.
- → How should I serve these steak bites?
Best served warm. Set them out with toothpicks for snacks, or plate them with your favorite sides for dinner.