BBQ Steak Bites Recipe

If I told you these barbecue steak bites are hot, I would be talking about more than just their temperature. Between a smoky coating on the steak itself and a hot sauce-infused homemade barbecue sauce for coating, these bites pack a flavorful punch that will stay with you long after the last cube is eaten.

As a recipe developer and blogger, I love creating recipes that do more than their name suggests. For example, these barbecue bites don't actually require a grill, a smoker, or an entire afternoon. Instead, they deliver that same sticky, smoky, slightly sweet, and spicy payoff in about 25 minutes, all thanks to a cast iron sear that's hot and rough enough to char the outside of the meat while keeping the inside medium-rare. Another key component is the home-cooked barbecue sauce, one made with bourbon whiskey, which helps caramelize the edges of each meaty cube while packing in plenty of rich, sweet, and smoky flavor.

This is the kind of recipe I reach for when I want an appetizer for a party or a game night that will impress my friends, feel a little bit fancy, but ultimately require little effort or planning. Serve these steak bites on a big platter with toothpicks and extra sauce, because things are about to get messy (in the best way possible).

For the whiskey barbecue sauce, start with ketchup, bourbon or rye whiskey, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, minced onion, hot sauce, black pepper, and kosher salt. For the steak bites themselves, you'll need sirloin steak (cut into 1 ½-inch cubes), kosher salt, black pepper, smoked paprika, garlic powder, grapeseed oil (or another neutral oil with a high smoke point), flaky sea salt, and fresh flat-leaf parsley for topping.

Combine all barbecue sauce ingredients in a small saucepan over medium heat.

Bring the sauce to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.

Pat the steak cubes completely dry with paper towels. Toss with salt, pepper, smoked paprika, and garlic powder until evenly coated.

Heat oil in a large cast iron skillet over high heat until smoking.

Add steak bites in a single layer, working in batches if needed to avoid overcrowding. Sear for 1 to 2 minutes per side, until deeply browned on all sides.

Remove the steak bites from the pan, pour half of the barbecue sauce over them, and toss to coat. Return to pan, and cook on medium heat for 1 minute until the sauce caramelizes slightly around the bites.

Transfer the bites to a serving platter.

Drizzle steak bites with remaining barbecue sauce, sprinkle with flaky salt and parsley, and serve with toothpicks.

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These bites make an excellent party finger food, but it's easy to transform them into something more akin to a full meal. For a great lunch option, I like to pile the bites over a base of peppery arugula and add thinly sliced red onion, cherry tomatoes, and crumbled blue cheese for a funky flair. For something a little more substantial, you could add a grain like farro or even crispy rice for some added texture. You can then use the remaining whiskey barbecue sauce, thinned with a splash of red wine vinegar and olive oil, as the dressing. A handful of crispy fried onions on top also works really well for added crunch. 

Another great option for transforming these steak bites is by stuffing them into a hoagie or piling them on top of flatbread. French bread or warm naan work great as the base, and I like to mix a bit of Thousand Island or Russian dressing with the barbecue sauce to add a creamy dimension. Caramelized onions and fresh greens make for ideal toppings (thinly sliced red onion also works really well here if you don't feel like waiting for the onions to cook). Add a bit of cheese on top, and you've got a winning sandwich that's well-suited for both lunch and dinnertime. 

There are a few easy swaps and adjustments you can make in this recipe, and the first one involves opting for a different cut of steak. Sirloin is a leaner cut, so if you want a richer, more marbled meat, go with ribeye. Flank or flap steak will also work, and they may be a little more affordable, too. Flat iron steak is the best option for a tight budget, as it has a nice, rich flavor and holds up well to a quick sear.

For the sauce, you can swap out the bourbon for rye if desired. Bourbon provides a little more sweetness, while rye would make for a slightly earthier, more robust barbecue sauce. Depending on which flavor profile you want to highlight, both liquors will work equally well. For more smoky depth, swap the hot sauce for a tablespoon of finely blended chipotle peppers in adobo. Finally, consider adding a splash of soy sauce for enhanced salty and umami depth.

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